Not your av­er­age bis­cuit

Bring some flower power to your next morn­ing tea

Stanthorpe Border Post - - LIFE | TASTE - Recipe by Ka­t­rina Wood­man

CHAMOMILE tea and straw­berry jam give unique flavour to these de­light­ful bis­cuits. Keep this easy bak­ing recipe up your sleeve for when visi­tors drop by for morn­ing or af­ter­noon tea.

Chamomile jam bis­cuits MAKES: 8 In­gre­di­ents

2 tbs loose leaf chamomile tea flow­ers

120g caster sugar

250g un­salted but­ter, at room tem­per­a­ture, chopped

1⁄ tsp vanilla bean paste 4

Large pinch of salt

80g ( 2⁄ cup) al­mond meal 3

1 egg

340g (2 1⁄ cups) plain flour 4 Good qual­ity straw­berry jam, to sandwich


Process the chamomile in a food pro­ces­sor un­til finely chopped. Pass through a coarse sieve and dis­card any large solids. Process the sieved chamomile and the sugar un­til well com­bined.

Use elec­tric beat­ers to beat the sugar mix­ture, but­ter, vanilla and salt in a large bowl un­til pale and creamy.

Add the al­mond meal and egg. Beat un­til com­bined. Add the flour and beat on low speed un­til just com­bined.

Gather the dough to­gether and turn on to a clean, lightly floured sur­face.

Di­vide in half and shape into discs. Wrap in plas­tic wrap and place in the fridge for at least 2 hours or overnight to rest.

Pre­heat oven to 180C/160C fan forced. Line 3 bak­ing trays with bak­ing pa­per.

Roll out 1 por­tion of dough be­tween two sheets of lightly floured bak­ing pa­per un­til 4mm thick.

Use a 7cm fluted cookie cut­ter to cut 8 rounds from the dough, rerolling scraps. Place on 1 pre­pared tray. Place tray in the fridge for 15 min­utes to chill.

Roll out the re­main­ing por­tion of dough. Use a 7cm fluted cookie cut­ter to cut an­other 8 rounds, rerolling scraps. Use a 4cm flower shaped cut­ter to cut shapes in the cen­tre of each round.

Place the cut rounds on 1 pre­pared tray and flower shapes on the re­main­ing tray. Place trays in the fridge for 15 min­utes to chill.

Bake the round bis­cuits, swap­ping the trays half­way through cook­ing, for 12-14 min­utes or un­til light golden. Bake the lit­tle flower bis­cuits for 7-8 min­utes or un­til light golden. Set aside on trays to cool com­pletely.

Spread the whole round bis­cuits evenly with spoon­fuls of jam. Dust the cut round bis­cuits with ic­ing sugar. Sandwich to­gether. Serve with the lit­tle flower bis­cuits.

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