Harvest Time
Recipe today is for a biscuit. Or several different kinds of biscuits depending on what you do with them. They can either be different in flavour eaten as a thin biscuit, or sandwiched together to make 'custard creams' (using a butter cream filling), or 'Jammy Dodgers', with a jam filling. Cut them square, round or oblong, with or without a hole in the top. If wishing for a plainer biscuit to introduce a different flavour, then omit the custard powder and replace with either cornflour or plain flour. Please note: only egg yolks are used in this recipe, so a chance to make a large batch of meringues or my soft-scoop ice cream with the whites.
The Adaptable Biscuits: makes 2o double/40 single (F)
8 oz (225g) butter
5 oz (150g) caster sugar
3 egg yolks, beaten
8 oz (225g) plain flour
1 oz (25g) custard powder
4 oz (100g) ground almonds
butter cream or jam for filling
Cream together the butter and sugar until light and fluffy. Add the beaten eggs and mix together thoroughly. Sift the flour and custard powder together and mix these into the egg mixture along with the ground almonds. Knead into a ball, wrap and chill for an hour.
Roll out the biscuit dough to about the thickness of a £1 coin, and cut into chosen shapes. Any dough leftover can be clumped together, kneaded lightly and re-rolled. Place biscuits onto baking sheets lined with baking parchment or 'Magic Carpet', and bake at 180C, 350F, gas 4 for approx 12 minutes or until golden. Cool on the baking trays for a few minutes before removing them to a cake airer to get cold. They can then be sandwiched together with the filling of your choice, and improved with a dusting of icing sugar over the top (optional). Can be frozen for up to 2 months.
Tip: When filling with jam, ideally cut the rolled out dough into rounds then cut the centre out of half the rounds so that you can see the filling once assembled in true 'Dodger' fashion. Even if intending to eat as a plain, unfilled biscuit, cutting out the centre then gives a little more dough to make extra biscuits.
The Adaptable Biscuits: makes 2o double/40 single (F)
8 oz (225g) butter
5 oz (150g) caster sugar
3 egg yolks, beaten
8 oz (225g) plain flour
1 oz (25g) custard powder
4 oz (100g) ground almonds
butter cream or jam for filling
Cream together the butter and sugar until light and fluffy. Add the beaten eggs and mix together thoroughly. Sift the flour and custard powder together and mix these into the egg mixture along with the ground almonds. Knead into a ball, wrap and chill for an hour.
Roll out the biscuit dough to about the thickness of a £1 coin, and cut into chosen shapes. Any dough leftover can be clumped together, kneaded lightly and re-rolled. Place biscuits onto baking sheets lined with baking parchment or 'Magic Carpet', and bake at 180C, 350F, gas 4 for approx 12 minutes or until golden. Cool on the baking trays for a few minutes before removing them to a cake airer to get cold. They can then be sandwiched together with the filling of your choice, and improved with a dusting of icing sugar over the top (optional). Can be frozen for up to 2 months.
Tip: When filling with jam, ideally cut the rolled out dough into rounds then cut the centre out of half the rounds so that you can see the filling once assembled in true 'Dodger' fashion. Even if intending to eat as a plain, unfilled biscuit, cutting out the centre then gives a little more dough to make extra biscuits.
posted by Shirley at 5:51 am
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