Monday, 17 May 2010

Biscuits to bake for.

I made these with my children earlier. I found the recipe in this month's (May) Waitrose magazine (which I love) and I couldn't believe how easy they sounded to do (and they were)and how delicious they turned out to be. Waitrose recipes are the best; I've kept so many over the years and have them all safely filed in my recipe folder to revisit from time to time. This is one I will certainly hold on to and it was so simple, the kids could have probably done it without me!

Almond & Pecan Biscuits

Ingredients for approx 12 biscuits

150grams - unsalted butter - softened
100grams - golden caster sugar
100grams - self raising flour
100grams - ground almonds
60grams - pecan nuts - crushed with a pestle & mortar or finely chopped
2 tsp - vanilla extract
1/2 tsp - ground ginger

Get the oven on, 180c, and line a flat baking sheet with parchment paper. Cream the sugar and butter together then add in the remaining ingredients. I used a fork initially, but after a while got stuck in with my hands as it seemed to blend it all together much better. Then roll a small amount, size of a golf ball say, into a ball (the kids will enjoy this bit, and licking the bowl after, obviously) and pop on the tray, patting them down slightly. Leave room between each one as they will obviously expand and you don't want to end up with one enormous biscuit! Actually, maybe you do; at least you could justify eating it all..... "How many have you had?"...."Just one, honestly."

Bake for 15 minutes - they'll turn a lovely golden colour and will smell divine. Nothing like that homemade baking smell to make you put the kettle on. Leave them to cool a while then move to a rack to cool further, but be careful, they're a bit crumbly when they're warm.

Hate to say it, but I don't think the kids are gonna get a look in with these little beauties.

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