So, once the spelt rolls were done it was on to the biscuits. This recipe comes from my new cookbook, Life Is Sweet, and looked nice but easy to do, and I do love a glacé cherry! The book says that this recipe makes about 18 but I managed to get about 24 out of it – some to take into work to feed the troops and some for Alberto and me to have at home. The end result was very tasty and crisp – they went down well at work too. They were slightly darker in colour than in the picture in the cook book but I put that down to the oven already being extremely pre-heated from the cooking of the rolls.
115g of butter, plus a little extra for greasing
85g of golden caster sugar
1 egg yolk
Finely grated rind of ½ a lemon
200g of plain flour, plus extra for dusting
55g of glacé cherries, finely chopped
85g of icing sugar
1½ tablespoons of lemon juice
Water to mix
Preheat the oven to 200.
Lightly grease two baking trays.
Cream together the butter and caster sugar until pale and fluffy.
Beat in the egg yolk and lemon rind. Sift in the flour, stir and add the glacé cherries. Mix with your hands to make a soft dough.
Roll the dough out on a lightly floured surface, to a thickness of about 5mm.
Cut out the biscuits with a circular pastry cutter – the size is up to you. Cut the centre out with a 1cm cutter. I didn’t have one of these so I hunted around until I found something suitable – the cap of a small hip flask. Ideal! In reality the you’ll probably need to gather the dough up and re-roll it a couple of times, until you’ve used it all up. It can be a bit crumbly around the edges too so that increases the need to stick it all back together.
Bake in the pre-heated oven for 12-15 minutes until golden.
Allow to cool on the baking tray for a minute or so and then transfer to a wire cooling rack.
Make a watery icing as normal, by mixing together icing sugar and water, but with a mixture of water and lemon juice to make a lightly lemony icing. It should be runny enough to drizzle but not so liquid that it runs off the biscuits before it sets.
When the biscuits are cool drizzle over the icing in thin lines. This can be an extremely messy business and I recommend laying the biscuits on grease-proof paper if you want to avoid having to wipe loads of stray icing off your work-surfaces. (although who doesn’t enjoy a quick squirt and a wipe in the kitchen? Cheeky!)