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4:30 pm
Supreme Being
Wed 30-Dec-09
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Fiona, can I suggest lavender heart biscuits for Valentines Day for your gate-table?
115g / 4 oz / ½ cup unsalted butter
50 g / 2 oz / ¼ cup caster sugar
175 g / 6 oz / 1½ cups plain flour
15 ml / 1 tbspn dried culinary lavender
30 ml / 2 tbspns superfine sugar for sprinkling
1 Cream together the butter and sugar until fluffy.
Stir in the flour and lavender and bring the mixture together in a soft ball.
Cover and chill for 15 minutes.
2. Preheat the oven to 200ºC/400ºF/Gas mark 6.
Roll out the dough on a lightly floured surface and stamp out about 18 biscuits, using a 5cm/2in heart-shaped cutter.
Place on a heavy baking sheet and bake for about 10 minutes, until golden.
3. Leave the biscuits standing for 5 minutes to set (and crisp).
Using a metal spatula, transfer carefully from the baking sheet on to a wire rack to cool completely.
The biscuits can be stored in an airtight container for up to one week.
I also have another super recipe which makes over a 100 biscuits - I make these frequently for the children at school - end of term, etc - to put in their goody bags.
I will go and research for that and post that separately.
10:24 pm
Supreme Being
Wed 30-Dec-09
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As promised in previous post:
Teatime cookies
Makes about 10 dozen
Basic Dough
9 ozs / 250 g caster sugar
9 ozs / 250 g margarine
3 tblspns milk
15 ozs / 430 g plain flour
3 ozs / 75 g cornflour
1½ level tspns baking powder
Flavourings
1 oz salted peanuts
1 small orange, grated rind
½ oz cocoa
1 level tspn ground ginger
Decoration
Glacé cherry quarters
Coffee sugar
Method
Cream caster sugar and margarine together until light and fluffy. Add remaining dough ingredients and mix together to form a soft dough.
Divide dough equally into 4 and knead one of the flavourings into each quarter. Form each flavoured dough into an 8in roll. If soft, refrigerate for half hour.
Lightly grease baking sheets. (I use baking parchment)
Prepare a moderately hot oven (400º F; 200ºC; Gas Mark 6).
Cut off ¼” slices from rolls. Place on baking sheets, a little apart to allow for spreading. Top each cocoa biscuit with a cherry quarter; sprinkle each ginger biscuit with a little coffee sugar. Bake in centre of oven for 12 to 15 minutes, until pale golden brown. Leave to cool on baking sheets for a few minutes; transfer to a cooling rack; leave until cool.
Cookies may be stored in a tin for up to 2 weeks.
The peanut cookies have been the most popular, followed by the ginger cookies.
However, I use this mix and make up the flavouring that I fancy at the time - maybe hazelnuts if there is a peanut allergy issue! Mmm, yes, I can imagine now - the hazelnut cookies could be half-dipped in chocolate to finish!
1:55 pm
Improver
Tue 18-Aug-09
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These sound like a variation on 'Freezer Cookies'. The mix is made up as your recipe, wrapped in freezer paper or cling film and frozen. Slice as many as you need from frozen and bake. The dough keeps for some months, well it CAN be kept!
3:46 pm
Supreme Being
Wed 30-Dec-09
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What a good idea, Suky!
Also sounds the perfect thing to do when preparing for a cake stall - it can be made in advance!
Excellent!
11:15 pm
Councillor
Tue 22-Sep-09
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This looks like a good spot for a new cookie (biscuit) recipe.
I just got done trying this one. Heavenly!
If you can't be a shining example, be a terrible warning!
10:28 am
Supreme Being
Wed 30-Dec-09
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They look scrummy, Michelle - will try those for my stall, I think !
All the emoticons are in different places - how confusin' for us old'uns ...
4:18 pm
Councillor
Tue 22-Sep-09
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I think they will do really well for your stall, Brightspark. They were really easy and quick.
The only problem I have is the little mouse that lives in my house struck last night, and a plate of 14 cookies (biscuits) was reduced to 6 by the time I woke up this morning! The mouse claims he took them to work for friends.....a likely story!
If you can't be a shining example, be a terrible warning!
10:59 pm
Supreme Being
Wed 30-Dec-09
Offline
I mentioned this recipe to the stall organiser today - she came round to give some advice on pricing, and she's only just gone - and she said the same 'They sound yummy!' (well, it was nearly the same, anyway!)
So, I think it's a deffo .....
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