CHERRY AND ALMOND BISCUITS
MAKES 40-46 BISCUITS PREPARATION: 15 MIN CHILLING: 1 HOUR BAKING: 10-12 MIN 250g butter 250ml (1c) icing sugar 625ml (2½c) cake flour 5ml (1t) baking powder 5ml (1t) salt 100g red glacé cherries, cut into quarters 100g green glacé cherries, cut into quarters 100g honey roasted almonds, chopped icing sugar for dusting (optional)
Preheat the oven to 160°C.
Line two baking sheets with baking paper. 1 Cream the butter and icing sugar together until light and fluffy. 2 Sift in the dry ingredients and mix until a dough forms. 3 Stir in the cherries and nuts. Divide the dough in half and roll each into thick sausages. Cover with clingfilm and chill in the fridge for 1 hour. 4 Remove the clingfilm. Cut the dough into 10mm thick slices and arrange on the prepared baking sheets. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes then transfer to a wire rack to cool completely. Dust with icing sugar (if using) before serving.
The rolls of cookie dough can be kept in the freezer for up to three months. Thaw overnight in the fridge, then cut and bake as described.
MAKES 20 BISCUITS PREPARATION: 20 MIN CHILLING: 1 HOUR BAKING: 10-12 MIN 50g butter, melted and cooled 30ml (2T) golden syrup 100g dark brown sugar 1 egg, whisked 150g cake flour 5ml (1t) bicarbonate of soda 15ml (1T) ground ginger 5ml (1t) ground allspice 80g dark chocolate 75g mixed citrus peel
Preheat the oven to 160°C. Line two baking sheets with baking paper. 1 Mix the butter, syrup, sugar and egg in a large bowl. 2 Sift the dry ingredients over the butter mixture and stir to
form a soft dough. 3 Using a 15ml measuring spoon, scoop up the dough, roll into balls and arrange 5cm apart on the prepared baking sheets. Chill in the fridge for 1 hour. 4 Bake the biscuits for 6 minutes. Using a large tablespoon, flatten them until they form light cracks, then bake for a further 4-6 minutes. Leave to cool slightly on the baking sheets then transfer to a cooling rack and leave to cool completely. 5 Melt the chocolate and dip each biscuit halfway, sprinkle the citrus peel over and leave to set. Store in an airtight container for up to 3 days. S