Spiced or saffron biscuits (cookies) have long been a British Easter tradition. Here you have a modern twist on a classic biscuit (with the shape and the icing). If you omit the spices in the mix then this makes an excellent birthday biscuit for children.
Celebration Biscuits
Serves: 24
Ingredients:
250g (1 3/4 cups) plain white flour
1/2 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp ground ginger
85g (3 oz) golden caster sugar
175g (6 oz) unsalted butter (brought to room temperature), diced
2 tbsp lemon curd
250g white icing sugar, sifted
1 tbsp strawberry jam, warmed and passed through a sieve
Method:
Sift together the flour, cinnamon, nutmeg and ginger into a bowl. Stir in the sugar then add the diced butter and rub into the mixture with your fingertips until the mixture resembles fine crumbs.
Bring the mixture together as a dough then turn out onto a sheet of lightly-floured non-stick baking paper. Roll out to about 5mm (1/4 in) thick then stamp out 24 rounds with a 5cm (2 in) diameter fluted pastry (cookie) cutter. Cut out the centres with the end of a piping nozzle or a thimble. Lift the biscuit rounds onto lightly-greased baking trays then transfer to an oven pre-heated to 170ºC (325ºF, Gas Mark 3) and bake for 10 minutes, or until pale golden in colour.
Transfer to a wire rack to cool.
For the icing, mix the lemon curd with 2 tbsp boiling water in a bowl until smooth. Sift over 175g (6 oz) of the icing sugar and stir the mixture until smooth. Mix the jam with 2 tsp boiling water and sift over the remaining icing sugar, beating until smooth.
Spoon the lemon icing over the biscuits then drizzle over the pink icing to decorate. Allow to set for at least 20 minutes before serving.
For more classic biscuit/cookie recipes, please visit the Celtnet biscuit (cookie) recipes and information pages.
No comments:
Post a Comment