Sometimes it seems as is my little guy seems to have been teething from the moment he burst into the world. We’ve been lucky that apart from the usual toothy grumbles they haven’t caused him too much trouble, and he’s slept well through his teething […]
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These tasty biscuits came about as I tinkered with a few ideas for an easy recipe to make with the ingredients I happened to have around the kitchen. The almonds bring a scent and taste of sweet marzipan without so much sugar, and the lemon adds a summery fragrant zing.
Lemon & Almond Biscuits
Simple shaped biscuits with a mild and fragrant twist.
- 125 g plain flour, plus extra for dusting
- 40 g golden caster sugar
- 40 g unsalted butter, softened
- 40 g ground almonds
- 2 tbsp golden syrup
- 1 egg yolk
- 1 tsp almond essence
- grated rind and juice of 1 lemon
Preheat oven to 180°c/350°F/Gas Mark 4.
Cream together butter and sugar until smooth. Add the egg yolk, almond essence and golden syrup and mix until fully combined. Add the freshly squeezed juice of one lemon and mix fully. Add the flour, almonds and lemon zest and mix thoroughly, bringing together to form a medium firm dough. Knead and form into a ball.
Roll on a floured surface to a thickness of 4-5mm and cut desired shapes (Baby Awesome recommends dinosaurs for extra-awesome biscuit/play possibilities). Place on a lined baking sheet and bake for 18 minutes or until biscuits have turned a light golden colour. Place on a wire cooling rack until fully cool. Store in an airtight container for up to five days.
The second month’s instalment of A Year of Techniques focusses on the favourite skill of 1980s jumper fans: Intarsia. Bristol Ivy’s Brambling Shawl sets out to separate intarsia’s reputation away from images of a grinning Giles Brandreth in a striking and bold colourblock design. Knit in […]