Almond Crackle Biscuits, 3 ingredients

This recipe was originally from Dorrie Greenspan.  It was changed slightly by FOOD52 ,  and then adapted to TMX by me.   I also doubled the recipe as I found that they stayed crisp for more than a week.

Ingredients
150g sugar
2 large eggs
250 g sliced almonds

Preheat oven to 300 degrees.
Line 3 baking trays with baking paper

Method
Mix sugar and eggs in TMX for 30 seconds, speed 4. ( or beat with whisk until incorporated )
Place almonds into a dish and pour on the egg mixture.
Gently mix.
Spread 2 teaspoonful mounds on trays.   spread with a fork until flat but without spaces between almonds.
Bake 20 minutes.  Sit tray on wore rack to cool.
Remove from tray with flat spatula
If sticky when cool, turn over and place back in oven for 10 minutes.
spore in air tight tin.

Chocolate Wheaty Biscuits

I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Makes 36

Preheat oven to 180 o C
Line 3 oven sheets with baking paper



Ingregients

240g rolled oats
240 wholemeal flour, Spelt if available
120 g of dark muscovado sugar, (a mix of raw and dark brown ok)
1 teaspoon of carb soda
1 teaspoon of salt
240 g butter
1 to 2 tablespoons of milk

240 g of chocolate to coat

Method

Place oats in bowl and mix for a few seconds until they are of a course consistency.
Add all other ingredients to bowl, EXCEPT milk and chocolate. Mix until butter forms call bread crumb size grains. 
Add 1 tablespoon of milk and mix on reverse speed 3 until mixture starts to clump together.  If mix is too dry, add another tablespoon of milk. ( after first tablespoon of milk I pinch together a small amount of mixture. If it comes together, don't add second tablespoon of milk. 
Remove mixture from bowl and form into a large flat disc on Silat.
Cut disc into 4 with plastic scraper and form each 1/4 into a disc, wrap in plastic and place in fridge for 20 minutes to firm up. ( can remain in fridge for a day or more).
Remove from fridge and roll between two layers of baking paper until 1/2 thick. 
Cut discs with 7cm scone cutter and place on baking tray and bake for 20 minutes.
Cool on wire rack. 

Ice with melted chocolate and leave some plain. 

Notes. 
I think the unbaked 1/4 discs would freeze well. 
As the dough holds together well, it is better to err on the thin side rather than thick. I have converted this recipe to TMX, from a lovely book by Michelle Crawford, A Table in the Orchard. With the TMX they are very easy to make. I doubled the original recipe. I intend to package up some in pretty bags for those unexpected Xmas presents. 

Santa Balls

The quality of ingredients is important.  Use the best you can afford. 

100 g Macadamian nuts, roasted best.
200 g milk chocolate, I used Lindt, but Cadburys cooking chocolate would be O K
2 Tablespoons of cream, 40 mils
400g Xmas pudding. Use a good one. Break into 2 cm cubes.
1 tablespoon of Brandy, rum or a liqueur that will complement the pudding.  I used Peach Brandy. 

300 g of extra chocolate to dip. 
Pen with white chocolate.  You can buy these at Supermarket.  Queen brand
Method

Grind Macadamia nuts until the size of rice grain.  Set aside.  No need to wash bowl.                                                       
Add broken up chocolate to bowl and grind 10 seconds, speed 9. Scrape down and add cream. 
Heat at 50, speed 1 until chocolate is melted. 
Add nuts, pudding and liqueur to bowl and mix on reverse,  until all is incorporated but fruit in pudding is not cut up. 
Use a spatula to see that chocolate and nuts are well mixed through. 
Tip into a dish and refrigerate to firm up mixture. 
Use a 4 cm ice cream scoop to form balls and roll in hand. 
Return to fridge to chill.  This will make dipping in melted chocolate easy. 
When balls are well chilled,  dip in melted chocolate, drain well and place on cooking paper on lined tray. 
Decorate however you wish. 

Keep in container in fridge, but best served at room temperature. 
Makes 25
The bought ones cost $3 each. 
Inspiration for this recipe came from Exclusively Food and Nigella.  Of course adapted to TMX

Carrot, nut and dried fruit balls

Wow,  these were posted in today's Age Newspaper,  recipe by Nicole Avery. .  I have adapted them to the TMX and changed the ingredients to suit our taste and to what I had available.  made 30 , 4 cm balls.

Ingredients
 3/4 cup chopped carrot
2 cups almonds
2 cups dates, cut in half to see that there were no stones.
3/4 flaked coconut
3/4 cup if dried fruit,  I used a mix of Apple, Apricot and pear.  The original recipe calls for dried Pineapple.
1 dessertspoon of Cinnamon powder. ( original recipe used double this amount )
1/2 cup of desiccated coconut extra to roll balls.

Method
Place carrot into TMX bowl and cut 2 seconds/ speed 5.
Place remaining ingredients into TMX bowl, except extra coconut, and Turbo for 4 seconds 3 times.
Continue to mix on speed 7 until the mixture easily clumps when pressed in your hand.  Keep mixing and testing.  Don't mix until you have a paste.   There should be some texture. 

I used a 4 cm Ice cream scoop to form balls, then roll into coconut. 
Place in container in fridge to firm up. 
Can be frozen. 

Florentines

I have been wanting to make Florentines for years.  When I saw Annabelle Whites name on this recipe,  I knew this was the one.  I hate it when I see cornflakes in shop bought Florentines,  these are the real deal with flaked Almonds.
I tripled the recipe,  but will publish the original amounts.  The one in the photo was baked in a muffin top tray,  lined with silicon.

Ingredients
70g butter
75 g sugar
1 1/2 tablespoons of sour cream
25 g mixed peel
50 g currants or sultanas
110 g sliced almonds
10 glazed cherries,  sliced into quarters
4 knobs of preserved ginger,  sliced into thin pieces
1 cup of chocolate buttons.

Method

Set oven 180 o C

Weigh butter and sugar into TMX bowl and dissolve sugar,  100 / speed 3 / 6 minutes.
Add remaining ingredients,  except for Cherries and Chocolate.
Set REVERSE, mix on speed 1 for 5 seconds.
Tip into bowl and fold gently so that all almonds are well coated.

These are best baked in silicon cup cake containers or containers lined with silicon sheets.

Bake 10 to 15 minutes.  The mixture should bubble and a few brown spots should show on some of the Almond flakes. 
They are baked and left to cool in the containers.  Then removed. And the chocolate added to the back.
The Florentine in the photo was baked in a muffin top tray.
The cherries were added just prior to placing in the oven.
Annabelle's instructions are for cup cake size Florentines.  A tablespoon on the mixture is placed in each cup cake and pushed down with your fingers.


Bake for 25 minutes or until lightly brown.

Melt chocolate in dish in microwave, stirring  every 30 seconds.
Spoon melted chocolate on to back of large Florentines or place liquid chocolate into small zip lock plastic bag with a tiny hole in corner and pipe thin threads of chocolate across top of Florentines.

Lemon Tea Biscuits

These 'freezer' biscuits are novel in that they are made with Lemon Flavored tea. The TMX is perfect for grinding the tea.  The original recipe did not suggest that they would be suitable to freeze,  but I tried it and they froze beautifully.
makes 30+ biscuits.
Set oven 350 o C FF

Ingredients
4 teaspoons of lemon flavored tea. ( I used 4 tea bags of Lemon Twist, Twinnings)
1/2 cup sugar
240 butter
1/2 teaspoon salt
2 teaspoons of Lemon Extract, ( I used food safe Lemon Oil )
1/2 teaspoon Vanilla
2 cups of plain flour

Method
Grind tea and sugar, speed 10 / 20 seconds
Add butter and mix, speed 4 / 20 seconds
Add salt, lemon Extract and Vanilla and mix, speed 4 / 10 seconds
Fold in flour on REVERSE.
Look in the hole in the top and stop machine once incorporated.
Roll into 2 logs.
Firm up in the fridge for 30 minutes.
Slice of discs about 1 cm thick and bake for 15/20 minutes.

Or you can freeze logs to use later.

Rum and Raisin Banana Cake

Best banana Cake ever, says DH.  I had given up making banana cake as they somehow always seem to taste the same.  This one doesn't.  This is not what it is called in "Country Living" where the inspiration came from.  There it is called, Coffee, Banana and Cardamon Loaf.   I have adapted it to the TMX and made other minor changes.
Ingredients
225 Raisins
150 mls hot water
2 generous teaspoons of good quality Instant Coffee
2 Tablespoons of Rum
110 g butter softened
140g Dark brown Sugar
generous teaspoon of ground cardamon
2 eggs
2 ripe bananas, ( 180 peeled weight)
225 Self raising flour
1/4 teaspoon of Bi carb soda.

Set  Oven to 180 o or 160 FF.
Method
In a bowl, place Raisins , coffee and Rum and pour boiling water over and stir.
Collect together rest of ingredients and line a loaf tin.
Into TMX bowl place butter, sugar ,eggs  .and cardamon
Mix speed 5 for 1 1/2 minutes.
Scrape down sides and mix, speed 5 for 15 seconds
Add banana and mix speed 5, 20 seconds.
Add carb soda and flour and mix on KNEAD until incorporated.  Just a few seconds.
Add raisin mixture  and mix for 5 seconds, or until mixed through.
Scrape into lined baking dish.
Bake for 1 hour, testing and for further time if needed.

Ice if required
275g. Icing sugar
2 teaspoons of Rum
1 teaspoon of coffee dissolved in a little boiling water.  Enough water to make asoft but not runny icing.

Lemon Cookies ,Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Nutty Cookies

I thought that I would make these healthy biscuits from ' Honestly Healthy'.  I have had to fiddle with the recipe to get it to work.  I am posting the recipe because the finished result is absolute delicious. If you decide to make them,  you may need to fiddle also.  There is no added sugar or fat in the recipe,  and I have adapted it to the TMX.

135g of raw Brazil nuts
250g of raw Almonds
80g of coconut flakes
175 g of dried prunes without pips
85 g dried Apricots
30g raw sunflower seeds
40g of pumpkin seeds
Finely grated zest of 1 lemon
Apple juice as needed

Set oven at 150  C

Add nuts and seeds to bowl and grind on speed 7 until course crumb size.
Add coconut, prunes and apricots , lemon zest plus 4 tablespoons of apple juice.
Press Turbo twice.  If machine strains to mix,  remove 1/2 into a bowl and press Turbo again.
If still not mixing add more apple juice, 1 tablespoon at a time until a firm but soft mass is formed.
Set aside in large bowl and repeat with reserved mix.
Mix both lots in large bowl and use an ice cream scoop to place mounds on to lined oven tray.
Using a mug with a flat base,  dip base into sesame or sunflower seeds and flatten biscuits to less than 1 cm.
Bake for 30 mins or until set and partially dried out.  Turn trays 1/2 way through cooking time.
Cool on trays for 10 mins.,  then on wire rack.

The mixing is a bit tedious, but I would make again as then end result is very good.

Coconut Macaroons

Something to take to the Christmas party.

Set oven at 180 o C

6 egg whites, frozen OK, let defrost and sit on kitchen bench over night.
1 teaspoon of Cream of Tartar
3 large eggs, beaten by hand.
500g of dessicated coconut
300g caster sugar
1 generous Tablespoon of vanilla essence
1 teaspoon of Coconut essence
Candied cherries, cut on 1/2

Beat egg whites and Cream of tartar for 8 mins./speed 3.
In large bowl place , sugar, coconut, vanilla, coconut essence and beaten eggs.
Tip egg whites on top and mix with hands until all the coconut is coated.
Leave for 30 mins. to soak through.
Line baking trays and place small mounds of mix on trays and flatten slightly and press 1/2 cherry into top.
bake until brown on top and around edges.
Cool on tray for 5 mins and then on wire rack.
Store in airtight tin.

Can be coated on the base with Chocolate if desired.
makes 36 biscuits.

Chocolate Coconut Macaroons.

These tasty little morsels are perfect to have with that morning coffee or with afternoon tea. They are not too sweet. There are 2 parts to the recipe, first make the Chocolate/Ginger/Sugar mix; then the Macaroon mix with the first mix added.

Set oven to 175o C FF Makes 36, using a 4cm. ice cream scoop.

Chocolate mix

2 Tablespoons of Dutch Cocoa
2 Tablespoons of Ginger Powder
4 Tablespoons of Demerara Sugar
Place in TMX Bowl and zap to form a powder.

Macaroons

Into TMX bowl place....
1/2 cup of Chocolate mix
2 cups dessicated coconut
1/2 cup raw sugar, caster.
2/3 cup of cornflour
2 eggs and 2 egg whites.
Mix, 1 minute/speed 3.
Place small rounds on lined baking trays and bake for 25 mins, or until firm/crisp on the outside.

chocolate buttons, 1/2 red cherries or whole blanched almonds to place on top if desired.

Cool on tray for 5 mins. and then on wire rack.

Spelt and Ginger Cookies.

To me this is the ultimate Ginger Biscuit. I have converted the recipe from Dan Lepard's new book "Short and Sweet". If cooked as recommended, they are satisfyingly chewy. If cooked a little longer, until light brown all over, they are more crisp. I taste tested several, but still can't decide which I prefer. Most of this double batch I gave away to friends who do not have time to bake. They loved them. Made 50


Heat oven to 200 C FF

100g stem ginger (preserved) drained
100g unsalted butter
100g golden syrup
100g caster sugar
100g light brown sugar
2 egg yolks
2 teaspoons ground ginger
1 teaspoon of bicarbonate og soda
300g Spelt flour

DO

Chop ginger by pressing Turbo once. The ginger should be pea size, scrape down.
Add butter and golden syrup, heat 5 mins./ 90/speed 2.
Add both sugars and mix 10 seconds/ speed 2 and stand 5 mins., with lid off, to cool down.
Add carb soda, ginger, egg yolks and flour.
Knead 20 seconds.

I used a 4cm. ice cream scoop to make small mounds on to baking tray. I flattened them slightly.
Bake 8/10 mins. until they puff up like a macaroons with a slight tinge around the edge. Or for a firmer biscuit, light brown all over.Leave on tray for 5 mins to set up a bit and then cool on a wire rack.
Store in an air tight tin.

Peanut Butter Shortbread

I don't know if you can have a 'meaty' biscuit, but if you can , then this substantial peanut biscuit is it. I have been trying to recreate a peanut biscuit that I used to bake , pre TMX days. It tasted of roasted Peanuts and was light and crisp. This is not quite it. Never-the-less it is a very nice biscuit so i have decided to post it.

Set oven at 180 o C FF

150g. butter, at room temp.
275g. crunchy Peanut butter
200g. light brown sugar, or , 1/2 raw and 1/2 dark brown.
1 egg
260g plain flour
1/2 teaspoon baking powder
110g unsalted chopped peanuts , or from a packet of mixed chopped nuts.

Line Baking trays with not stick paper.
Grind sugar Speed 7 / 10 seconds.
Add butter, speed 4 / 20 seconds.
Add peanut butter, REVERSE/ speed 3 / 1 min. Scrape down during mixing.
Add egg,speed 4 / 10 seconds.
Knead flour, baking powder and chopped peanuts in, 1 min.
Tip into large dish and fold in any dry ingredients.
Use a dessert spoon or 4 cm icecream scoop to place mix on to trays
Bake 15 to 20 mins.

Could add Chocolate chips if desired.

Makes 40

Halva Flapjacks

Dan Lepard calls these fudgy, oaty delights. I have to agree with him. These are an unusual slice with a not too sweet but flavorsome taste. They contain Tahini and you could well use TMX made sweetened condensed milk. (I did).

Cantucci (hazelnut biscuits)

These are the double cooked biscuits that are so nice dunked into coffee. The recipe was originally in last month's Delicious magazine. Unless eaten, they keep very well!!! It is supposed to make 50 but I made only 33. I think I cut them too thick.

Preheat the oven to 190c ff

300g. raw sugar
rind from 1 orange, removed with a potato peeler.
4 eggs, plus 3 extra egg yolks
500g. plain flour
2 teaspoons of baking powder
200g. roasted Hazelnuts, skin removed.

Place sugar and orange rind into TMX bowl, zap until sugar is powdered and orange rind is fine.
Insert BUTTERFLY and add 3 eggs and the extra yolks, beat speed 4 for 10 mins.
While this is beating place the flour, baking powder and hazelnuts into a large bowl, and mix.
Pour the beaten mix into the flour etc. and stir with a large spoon until incorporated.
Form mix into 2 logs on a lined oven tray.(28cm. x 6cm.).
Beat remaining egg and brush over logs.
Bake for 20 mins, or until golden and firm.

Leave to cool for 5 mins.Then cut into 1 cm thick slices. on the diagonal.

Lay slices flat on 2 wire trays, bake for 5 mins, remove from oven, turn slices over, return to over for a further 5 mins.
Turn oven off and leave the oven door ajar. The biscuits should be dry and golden.

When completely cold, store in an air tight container.

Eccles Cakes

I combined two recipes to make these tasty little morsels. I used the Sour Cream pastry recipe from the Forum Thermomix cite, and Delia Smiths' mother's recipe , for the filling and method.

Set oven 220c.


Sour Cream Pastry...adapted from Maggie Beer's recipe by Meganjane.

Process in TMX for a few seconds,(until it looks like Breadcrumbs)
200g chilled butter
250 plain flour, then add
120g sour cream (1/2 cup), process for a few seconds on speed 3/4.until crumbly.
Tip out onto a floured board and pull it together. Chill for 20 mins.

Filling.

75g butter
150g soft brown sugar
150g currents
1 teaspoon cinnamon
1/2 teaspoon of freshly grated nutmeg
grated rind of 1 large orange
50g chopped mixed peel

To finish off

milk
sugar

Place sugar and rind (removed with vegetable peeler) into TMX bowl and zap speed 7 for 10 seconds.
Add softened butter and cream 3 mins. on speed 4. scrape down sides.
Add rest of ingredients and incorporate on REVERSE, with aid of spatula. Speed 4 for 1 min.


Roll out pastry until thin
Cut into 24 circles with scone cutter, (8cm)
Place 1 teaspoon of filling in center of circle.
with milk, brush around 1/2 of circle.
Pull sides together.
Then the 2 ends to enclose the filling.
Turn the parcel over and lightly press the parcel to about 1/2 cm. thick.
Place on lined baking tray, and repeat until all the filling is used up.
Brush with milk , sprinkle with sugar and make 3 slashes with a sharp knife across the surface of each cake.

Bake for 15 mins. or until golden brown.

Makes 24.

Any left over pastry can be frozen.

Honey Snap Biscuits.

These are similar to the Malt biscuits. I made 36 Biscuits for less than $2! They are crisp and have a nice Honey flavor.

130g. butter.
90g. raw sugar.Plus extra.
1 rounded Tablespoon of honey.
1 rounded Tablespoon of sweetened condensed milk.
1 cup of S.R. flour.

Set oven 180c. FF

Place sugar in bowl and grind to a fine powder, about 1 min. on speed 7. Scrape down sides.
Add softened butter, and cream 4 mins at speed 3. Scrape down sides.
Add condensed milk and honey, speed 3 , 2 mins.
Add flour, and mix on REVERSE, speed 3 for 30 seconds.

Using a small icecream scoop, (3cm.) put small mounds onto lined baking trays.
With a glass with a flat base, dip glass into sugar and then onto each Biscuit.

If you wish, you can press an almond in to each biscuit.

Bake 15 mins. Cool on trays for 5 mins and then on wire rack.

Malt Biscuits

I made these between baking 2 loaves of bread. They are quick, easy and tasty. The recipe was on a scrap of paper that was torn out of the Age several years ago. It has Gail Thomas's name on it.

125g. butter
90g. raw sugar, and extra for topping.
1 Tablespoon malt extract, liquid.
1Tablespoon sweetened condensed milk.
1 cup S.R. flour
90g of sultanas if you wish. (I left these out as I wanted a very plain biscuit )

Set oven for 180c, FF

Place raw sugar in bowl of TMX and zap to make like caster sugar.
Add softened butter, and cream 4 mins. on speed 3, scrape down bowl.
Add milk and malt and mix, speed 3 , 2 mins.
Tip in flour and on REVERSE mix for 30 seconds.

Using a small icecream scoop,(2 1/2cm.) or a teaspoon, place small mounds on to lined baking trays. (makes 28)
With a glass with a flat base dip base into extra sugar and lightly press on to each biscuit.

Bake for 15 mins. Cool on tray for 5 mins. and then on wire rack.

Linzer Torte Biscuits

While on Holiday in South Australia recently, I noticed that Cardamon was the spice flavor of the month. This reminded me that I have a yummy biscuit recipe with Cardamon that I have been meaning to convert to Thermomix. The Thermomix proved to simplify the process, and it makes about 40 biscuits.


180g. plain flour
240g. sugar
240g. butter (melted)
2 egg yolks
60g. ground almonds
Grated rind and juice of 1 medium sized lemon
Red jam
2 generous teaspoonfulls of ground Cardamon

Remove the rind from the lemon with a vegetable peeler and drop on to the blades set at speed 7, for 10 seconds.
Add melted butter, yolks and lemon juice and zap speed 5 for 5 seconds.
Add rest of the ingredients and zap, 20 seconds, speed 7

Scrape into bowl and refrigerate for at least 30 minutes.
Set oven at 160c. FF

Roll out about 1/4 of the mixture at a time to about 1/2 cm. thick. Cut into rectangles about 5/6 cm. by 3cm., ( I vary the size) I use the Thermo mat sprinkled with flour.
When ready for the oven, on the oven baking sheet ,dribble red jam down the center of each biscuit. I use plum and raspberry jam, and put it in a plastic sauce bottle with a small hole in the top.

Bake at 160c. FF for 15 to 20 minutes.

When cooked,biscuits should be brown around edges, let sit for 5 minutes to set up.
Then transfer to a wire cooling rack to cool completely.

This recipe would also make an exsellent tart shell.

Jam Drop Biscuits

Jam Drop biscuits, with Quince paste centers