SUGAR BIS­CUITS MUST BE EN­JOYED – THEN BURNT OFF

Life & Style Weekend - - FOOD & WINE - WEEK­END COOK WORDS: MAG­GIE COOPER EYE FOOD

I’m cel­e­brat­ing the in­stal­la­tion of my brand spank­ing new dou­ble oven by bak­ing up a culi­nary storm; specif­i­cally, lit­tle boxes of bis­cuits to thank all my friends who helped me out dur­ing my re­cent kitchen ren­o­va­tion. Ev­ery­one loves a hand­made gift.

I have a stock of jams, pick­les and chut­neys in my (new) pantry but I thought I’d test the new toy.

These ap­pro­pri­ately named sugar bis­cuits are based on an old Amish recipe I ac­quired while trav­el­ling in the eastern states of the US many years ago.

Like most of the recipes I have col­lected in a large lever-arch folder, the creased and stained sheet of pa­per has things crossed out and scrib­bles in the mar­gins as I have ex­per­i­mented over the years.

They are a light and chewy bis­cuit, not crisp.

There is noth­ing healthy about these at all – so eat in mod­er­a­tion and go for a walk af­ter­wards, but please, en­joy, oth­er­wise there’s no point eat­ing them.

SUGAR BIS­CUITS IN­GRE­DI­ENTS

250g un­salted but­ter, soft­ened; 1 cup rice bran oil; 1 cup sugar; 1 cup ic­ing sugar; 1 tsp lemon essence; 2 large free-range eggs; 4 1⁄2 cups plain flour; 1 tsp bi­car­bon­ate of soda; 1 tsp cream of tar­tar; pinch of salt; zest of a lemon

METHOD

Pre­heat oven to 190C. Cream to­gether the but­ter, oil and sugar in a large bowl.

Add essence and eggs and beat un­til well com­bined. Mix flour, bi­carb soda, cream of tar­tar and salt to­gether and grad­u­ally beat into but­ter mix­ture. Fold through lemon zest.

Drop tea­spoon­fuls on to un­greased bis­cuit sheets, leav­ing room for spread­ing. Bake un­til golden, about 8–10 min­utes. Cool on wire racks. Store in an air­tight con­tainer.

Makes: 50

VARI­A­TION: Try flavour­ing with al­mond essence and chopped blanched al­monds, or vanilla essence and chopped pe­cans.

mag­gies_­col­[email protected]­pond.com

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