Monday, 2 July 2007
Short on Shortcakes - again....
I love to make biscuits. I can remember in the days before I had a clue how to cook thinking, 'How on earth do they make these delicious biscuits?'. Well, they are so easy. And as with the last post, you can get the little ones to join in too which makes for a lovely messy day in the kitchen whilst the heavens continue their downpour.
Here are my favourite commercial biscuits in no particular order; bourbons, shortcake, Garibaldi, chocolate digestives, anything with oats in, oh, any biscuit. I can't be bothered to list them as it would go on forever. I am one of those fools that could devour a whole packet over a large mug of tea. I'm a dunker. I have to resist finishing the packet each time. If I was on Big Brother, I would be evicted on that basis alone, never mind any other misdemeanours.
Commercial biscuits can be very good. But homemade can be sublime. Especially shortcakes, as I find commercial shortcakes to often be too floury or sugary. Adding a couple of different ingredients and experimenting can be great fun. Try pepper or chilli. Or cardamon and cinnamon. Fruit can be amazing with shortcakes, and these little beauties contain lemon and almond. Substitute the lemon with orange, the almonds with hazelnuts or walnuts. Do what you want, dunk them in your tea and be very proud and happy. There is something about eating your own biscuits that makes for a satisfying feeling of peace and tranquility. And as you made them yourself, nobody can complain too much if you eat the whole packet.
Lemon and Almond Shortcakes
150g plain flour
50g ground almonds
Zest of one lemon
1 - In a large bowl, soften the butter with a good beat with a wooden spoon. Beat in the sugar until pale and fluffy. Mix in the flour, lemon zest and almonds and thoroughly combine to make a soft dough.
2 - Cut out a large piece of greaseproof paper. Place the dough into the centre then, roll the dough into a sausage shape right along the length of the paper, achieving approximately 3 inches in diameter. Wrap and chill for one hour.
3 - Pre-heat your oven to 170 degrees C, GM3.
4 - Take out the chilled dough, then cut into rounds roughly the same thickness as a pound coin. Place onto a buttered baking tray and bake for approximately 10 minutes, or until golden.
5 - Cool on a wire rack, then eat discreetly when nobody is looking. These are also fantastic with my lemon and praline cream pots.