16 June 2011

Almond & Elderflower Cookies : heavenly little biscuits!

Following on from a number of requests, here's the recipe for the cookies that went so beautifully with the Gooseberry Cream & Elderflower Jelly Pots.

The basic recipe is a Rachel Allen basic vanilla shortbread biscuit one, with the elderflower cordial instead of the vanilla and with some ground almonds added.

It really doesn't get any easier than this - unless you make use of a Kenwood Chef, like I did.  Well, it is helpful for when you run out of mixing power in your arms!


Ingredients :

200g softened butter
100g icing sugar
200g plain flour
half a tsp of baking powder
2 tsp elderflower cordial
100g ground almonds
caster sugar, for sprinkling.
Method :

1.  In a bowl, cream the butter with the sifted icing sugar until light and fluffy.

2.  Sift in the plain flour and baking powder, along with the elderflower cordial and  ground almonds.

3.  Mix them all in, only stirring as much as is necessary. Too much stirring will result in hard, tough biscuits.

4.  Once they are all combined, lay a large piece of cling film onto the work surface and tip the dough into the middle. Quickly form the dough into a sausage shape and roll it up in the cling film, twisting the ends tightly – so compressing the contents.

5.  Place in the refrigerator for a half an hour until firm, then pre-heat the oven to 180deg C (Gas Mark 4).

6.  Remove the cling film and slice into rounds of about a half centimetre thickness.

7.  Place the rounds onto a baking tray lined with parchment paper.  Sprinkle with a little caster sugar and bake in the oven for 10 - 15 minutes until light golden brown.

8.  Remove from the oven and give them a second or two to firm up, then carefully transfer to a wire rack to cool.

Try hard not to eat them all! 

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