Tag: shortbread

Pretty tasty

A few weeks ago the nice people at Kent & Fraser asked me if I wanted to try some of their gluten free biscuits.

Well, believe it or not I did. For two reasons.

First I’m a very lazy baker so the occasional free biscuit doesn’t go a miss.

Second my nephew is coeliac so we are always on the look out for things that might be nice for him to try.

So they sent me some Lemon Shortbread and some Stilton & Walnut.

Media_httpgoodshoeday_ujhbo
I thought I’d like the savoury ones more being a bit of a cheese fanatic. 

But that proved not to be the case. The Stilton & Walnut were nice but a little to strong.

But the lemon butter, oh gosh the lemon butter. 

Melt in your mouth, light, crumbly, tart yet sweet at the same time.

When my nephew next visits I’ll be keeping the lemon ones all to myself gluten free on not ;0

Lovely lavender biscuits

Reading several other blogs recently (particularly ‘Domestic Goddess in Training’ talking about Bara Brith) made me think it was about time I did a little bit of baking. And visitors scheduled for later this week clinched the deal. What better to offer with tea or coffee than homemade biscuits or perhaps a fruitcake?

First up the biscuits – I fancied cooking something that would have a hint of summer to come and so I hit on one of my favourite tried and tested recipes (and, I know, well liked by these particular guests). The recipe is from Sybil Kapoor’s Simply British – a lovely book of unusual recipes using classic British ingredients.

You will need:

4oz/115g softened butter (I prefer to use unsalted though it doesn’t specify that in the recipe)
2oz/55g caster sugar
zest 1 unwaxed lemon
3 teaspoons of lavender flowers stripped off the stem (hopefully ones from your own lavender bushes that you have dried and saved or I’ve found them online at Phytobotanica)

6oz/170g plain flour
caster sugar for dusting 

Heat the oven to Gas 2/150C/300F and have 2 greased baking sheets ready – you’ll get about 16 biscuits.

Cream the butter, sugar and lemon zest until it’s pale and light in texture. Then mix in the lavender flowers followed by the flour – use your hands as this will keep the butter warm and help incorporate the flour. You are aiming for a stiff but not too crumbly ball of dough – it will take a while to get to this stage (5 minutes or more). 



Then roll out the dough between two sheets of baking paper until it’s only a few millimetres thick. Cut out the biscuits in whatever shape pleases you (yesterday I had to use an unturned wine glass because I couldn’t find the cookie cutters – it still worked). Place the biscuits on the trays using a palette knife – they are quite fragile so take care. Obviously use up all the scraps of dough, which will mean a few odd shapes for the cook to try later. Bake in the centre of the oven for 25-30 minutes until lightly brown – I usually start checking after 20 minutes to see how things are going. Transfer to a cooling rack immediately and dust with caster sugar. 

They are wonderfully crumbly, melting in the mouth, the lavender flavour is quite rich and the lemon zest helps balance this nicely. Eat with abandon – though I defy you to manage more than 3 in a sitting.

Now lets just hope I haven’t eaten them all before my guests arrive……..