Bis­cuits from the re­gions

These re­gional favourites make the per­fect treat to en­joy with a cup of tea in the spring gar­den

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Brighton But­tons

Makes 12 100g un­salted but­ter, plus ex­tra for greas­ing 50g ic­ing sugar, plus ex­tra to dust zest of 2 or­anges 100g plain flour 60g thick apri­cot jam Pre­heat the oven to 190°C/gas mark 5 and grease a large, flat bak­ing tray. In a large mix­ing bowl, gen­tly cream to­gether the but­ter and ic­ing sugar un­til smooth and thick. This will take ap­prox­i­mately 5 mins. Stir the orange zest into the mix­ing bowl, then sift in the flour. Mix to­gether thor­oughly un­til a thick con­sis­tency is achieved. Trans­fer the mix­ture to a pip­ing bag fit­ted with a medium noz­zle. Pipe thumb-sized mounds onto the tray, spaced 4cm apart. Bake for 15 mins, un­til golden. After leav­ing to stand for 5 mins, trans­fer the bis­cuits to a wire rack. When com­pletely cool, sand­wich pairs of the bis­cuits to­gether with a tea­spoon of jam, dust with ic­ing sugar, and serve.

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