Wednesday, May 9, 2012
Lemon Butter Biscuits
I’m not a huge fan of packet biscuits. I’ll eat them but I’m one of those odd people who isn’t keen on Tim Tams and even the Easter eggs we still have in our fridge have not tempted me. I do however crave something sweet with my cups of tea in the morning and afternoon and with less time to bake these days, I’ve been finding myself opening packets of biscuits hidden at the top of our pantry more than I’d like. Last night it was a Mint Slice with my mug of Milo.
It is for this reason that I love a new recipe I came across recently in a book I borrowed from the library called 'Frost Bite' by Susan Austin. With these biscuits, you can prepare a whole batch up to the baking step and then ‘flash freeze’ the balls of biscuit dough all ready for one of those moments when you are craving something sweet or have an unexpected visitor. The beauty of these biscuits is you just place them on your baking tray still frozen and ten minutes later, they’re ready to enjoy. Here’s the recipe…
Lemon Butter Biscuits
½ cup caster sugar
1 egg, lightly beaten
zest of 2 lemons, finely grated
zest of 1 orange, finely grated
1 cup plain flour
⅓ cup cornflour
1 tsp baking powder
Melt butter in a saucepan and continue to cook for a few minutes until the butter becomes light brown in colour. Don’t walk away from the stove as it quickly goes from yellow to brown to burnt. Cool butter (make sure it’s still a liquid, not solid) then add sugar, egg and zests and mix well. Sift flours and baking powder together then add to the mixture and stir until all flour is incorporated. Use your hands to shape the dough into balls and flatten slightly. Place on a tray lined with baking powder. If the mixture is too soft to handle, place it in the fridge for 10 minutes or so to harden slightly. Press a piece of almond into the top of each biscuit.
At this point, either ‘flash freeze’ on a tray lined with baking paper and then transfer to a freezer bag or container or bake immediately.
These can be cooked from frozen on a tray lined with baking paper in a 180°C oven for 10-12 minutes.