For now or later, these refrigerator biscuits are just the thing to enjoy with a cup of coffee. Easy to make, and easy to bake, gently spicy and aromatic, the recipe could be altered with your favourite spices, or add a few nuts, or dried fruit. Makes about 30.
150g golden caster sugar
150g pure sunflower margarine
Grated rind of 1 unwaxed orange
1/4tsp panetonne essence
1/4tsp ground mace
1 medium egg
100g Plain Flour
130g Shipton Mill Light Rye Flour
A little icing sugar to dredge
Preheat the oven to Gas Mark 4, 180°C, and line baking trays with silicone paper.
Cream together sugar, margarine, mace and orange rind till pale and fluffy.
Beat in the egg and the essence.
Stir in the flours to form a thick biscuit dough. Knead light and chill covered in the fridge for half an hour.
Form the dough into a couple of sausages in clingfilm around 5cm diameter, and chill again for thirty minutes or so minimum. At this stage the dough can be frozen.
Cut the dough into discs about 1cm thick, and place on the baking sheet, with a bit of space. I used the tip of my knife to give a spiky pattern. Place in the oven, and bake till just starting to brown, about 12 mins. Turn off the heat, and leave in the oven to cool with the oven closed. Some time later, remove and allow to cool on a rack if necessary. This gives crunchy biscuits. If using from frozen, remove the dough from the freezer and leave for about 30 minutes, then cut and bake as above. When cool dredge with a little icing sugar.
Added by: Noelle Mace
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.