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
Makes 35-40
125g butter
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
flaked almonds
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.
Amanda, I'm with you on the Tim Tams and other bought biscuit front. I much prefer the home made ones and these look and sound terrific. I especially love lemony things so I'll be making these for sure
ReplyDeleteThanks for the recipe
Lesley
xx
Oh, I love this recipe. I'll be trying them out. But I'm very confident with biscuits. I bake dozens of muffins nearly every week and I freeze those for school lunches, after school,etc.
ReplyDeleteThey look yummy.
They look and sound yummy, must try x
ReplyDeleteIt's a great idea really. I love baking biscuits as much as I enjoy eating them. One of my faves are those mini raspberry melting moments I know you cook too.
ReplyDeleteXx
Those melting moments are definitely still one of my favourites - love them!!
DeleteThese look lovely Amanda...thanks so much for sharing your recipe. I pick up biscuits when doing the shopping and then put back down because i know homemade ones are so much better....just have to convince the twins to give me the time to bake!
ReplyDeleteI have that book Amanda. And have never made anything from it! Will have to give these a go. They look delicious!
ReplyDeleteYum. I wish my lemon tree would hurry up and grow some fruit!
ReplyDeleteYum - these look terrific. I'm a big fan of freezing biscuit dough. xx
ReplyDeleteI'm like you I don't like Tim Tams much either and would prefer something homemade any day. These biscuits sound yummy I love anything citrus :) xx
ReplyDeleteThese look delicious - I am going to give them a go!
ReplyDeleteThanks for stopping by my blog - I just signed as your newest follower & I look forward to popping back soon!
♥
Melissah
Yummo.....they look delightful Amanda. Thank you for the recipe xo
ReplyDeleteGreat idea! I like homemade biscuits but could never eat a whole batch myself and they are way nicer fresh so this might just be perfect!
ReplyDelete