Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.Read More
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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Makes 30 biscuits
200g and 3 tbsp muscovado sugar
1 medium egg
150g butter or margarine
1 pinch salt
½ tsp baking powder
2 tsp ground ginger
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
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