Archive for the ‘Biscuits’ Category

French Squares / Jammy Dodgers

Posted on: September 4th, 2017 by Harriet Low No Comments

1. Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. Add the egg yolks and bring together to form a ball.

2. On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in clingfilm and place in the fridge for at least 30 minutes.

3. Line two baking trays with parchment.

4. On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm square cutter, cut out 12 squares. You will need to re-roll the trimmings. Using a 4.5cm sure cutter, make a square hole in the middle of six of the large square biscuits. Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.

5. Preheat your oven to 170°C/Gas 3.

6. Bake the biscuits for 12 to 14 minutes until pale and just beginning to colour, but cooked through. The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer them to a wire rack to cool.

7. Once cooled, take the whole biscuits and turn them upside down. Place a dollop of jam in the middle of each one. Spread it out a little, being careful not to go into the edges. Top each one with a biscuit with a hole in and gently push together.

Photography by Issy Crocker

A Trio of Biscotti

Posted on: August 1st, 2016 by Harriet Low 1 Comment

1. Heat your oven to 140°C (or 160°C for a non-fan oven, which is a better option for this recipe if available). Line a baking tray with baking parchment or silicone paper – I suggest you do this even if your tray is non-stick.

2. Mix the flour, baking powder and sugar together in a bowl. Stir in the beaten eggs, a little at a time, making sure each addition is incorporated before adding the next. Continue until you have a firm dough; it may not be necessary to add all of the egg. The dough shouldn’t be at all sticky. If you are making chocolate biscotti, add the extra flour and be careful with the amount of egg you add (as the melted chocolate will also add to the stickiness of the mixture).

3. Now it’s time to add your chosen flavouring (the quantity of each of these is sufficient to flavour the whole batch of dough).

a. For the pistachio and cranberry biscotti, roughly chop the pistachio nuts and dried cranberries and add them to the biscotti dough with the lemon zest. Mix the flavouring ingredients in with your hands until they are evenly incorporated.

b. For the hazelnut and date biscotti, roughly chop the nuts, keeping them chunky (some can remain whole). Roughly chop the dates and add to the biscotti dough with the nuts and lemon zest. Mix in with your hands until well combined.

c. For the chocolate, almond and orange biscotti, melt the chocolate in a bowl over hot water, then cool until tepid. Roughly chop the almonds. Add the melted chocolate to the biscotti dough and stir until evenly incorporated. Bring the mixture together to form a firm dough. Add the almonds, chocolate chips, orange zest and vanilla extract. Mix these ingredients in with your hands until well combined.

4. Once you have added your flavourings, turn the biscotti dough out onto a floured surface and knead gently, then divide in half.

5. Roll each piece of dough into a long log, about 4cm in diameter. Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit. Bake in the oven for 30-35 minutes.

6. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board. Cut the logs, on the diagonal, into 2-3cm thick slices.

7. Place the slices, cut side up, on the baking tray. Return to the oven for 20-30 minutes, or until the biscotti are dry through to the centre, turning them over halfway through. Transfer to a wire rack and leave to cool completely. These biscotti keep well in an airtight container.

Gruyere Biscuits

Posted on: November 18th, 2015 by Karl Hudson No Comments

1. Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, or blitz in the food processor, until the mixture resembles breadcrumbs. Incorporate the cheese, then bring the mixture together with your hands, or briefly process to a soft dough. Wrap in cling film and chill for 30 minutes.

2. Heat your oven to 200°C and lightly butter 2 baking sheets or line with baking parchment.

3. Put the dough onto a lightly floured surface and roll it out to a 5mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.

4. Bake for 10 minutes or so, until spread out and lightly browned at the edges. Watch carefully, because these biscuits colour quickly. Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool. Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.

Buttery Shortbread Biscuits

Posted on: July 15th, 2015 by Harriet Low 1 Comment

1. Lightly butter 2 trays, or line with baking parchment.

2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.

3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.

4. Meanwhile, heat your oven to 170°.

5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.