BRIGHTON BUTTONS

Brighton Buttons: a regional biscuit recipe for spring

Makes 12

100g unsalted butter, plus extra for greasing
50g icing sugar, plus extra to dust
zest of 2 oranges
100g plain flour
60g thick apricot jam

Preheat the oven to 190°C/gas mark 5 and grease a large, flat baking tray. In a large mixing bowl, gently cream together the butter and icing sugar until smooth and thick. This will take approximately 5 mins. Stir the orange zest into the mixing bowl, then sift in the flour. Mix together thoroughly until a thick consistency is achieved.

Transfer the mixture to a piping bag fitted with a medium nozzle. Pipe thumb-sized mounds onto the tray, spaced 4cm apart. Bake for 15 mins, until golden.

After leaving to stand for 5 mins, transfer the biscuits to a wire rack. When completely cool, sandwich pairs of the biscuits together with a teaspoon of jam, dust with icing sugar, and serve.

Other regional biscuit recipes in the Spring 2017 issue: 

  • Maidstone biscuits
  • Shrewsbury biscuits
  • Goosnargh cakes
  • Bosworth Jumbles
  • Cornish ginger fairings

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Ginger nuts

Makes 30 biscuits
200g and 3 tbsp muscovado sugar
1 medium egg
150g butter or margarine
1 pinch salt
250g flour
½ tsp baking powder
2 tsp ground ginger
Baking parchment

Beat the 200g sugar, egg, fat and salt with an electric whisk for 3-4 min in a bowl until creamy. Add the flour, baking powder and 1 tsp ground ginger. Beat briskly to make a smooth dough. Divide into 30 walnut-sized balls. Mix 3 tbsp sugar with ginger and roll the biscuit balls in it. Put 15 of them on a baking tray lined with parchment. Bake in a pre-heated oven (175*C/gas mark 4) for 6-7 mins. Leave to cool on a wire tray and cook the rest in the same way.

Other ginger recipes in the Jan/Feb 2013 issue include:

• Gingerbread apple crumble
• Ginger pudding
• Stem ginger and treacle tart
• Yorkshire ginger parkin

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.