Vin­tage short­bread pop­pies

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MAKES 15-20

110g un­salted but­ter diced

50g golden caster sugar plus ex­tra for dust­ing

100g plain flour plus ex­tra for rolling

60g rice flour

1 tsp orange flower wa­ter (for ex­am­ple Nielsen-Massey brand)

★ Whiz the but­ter, sugar and two flours to crumbs in a food pro­ces­sor, then trickle in the orange flower wa­ter and whiz to form a dough. Wrap this in cling­film and chill for half a day or overnight.

★ Pre­heat the oven to 160C/140C fan/gas 3. Knead the dough un­til pli­able, then roll it to a thick­ness of 1cm on a lightly floured work sur­face. Cut out pop­pies us­ing 5cm and 6cm flower cut­ters, rolling the dough twice as nec­es­sary (you should get 15-20 bis­cuits de­pend­ing on size). Ar­range the pop­pies spaced slightly apart on non­stick bak­ing sheets. Bake for 35-40 min­utes un­til just start­ing to colour. Dust with caster sugar if wished, loosen with a spat­ula and leave them to cool.

POPPY TOPS Us­ing ready-to-roll coloured ic­ing (for ex­am­ple Renshaw brand from lake­, stamp out red poppy shapes slightly smaller than the bis­cuits and black cen­tres and use them to dec­o­rate some or all of the bis­cuits if wished.

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