Easy peasy biccies…
This recipe appeared recently on Mary Berry’s Absolute Favourites programme, where she cooked biscuits with her grandchildren. Ergo, this recipe is easy enough for a ten year old, which means anyone – even I – can handle it.
The idea of her recipe was to split the dough into three separate balls and then make three different flavoured mini-biscuits. It’s a great idea and a fun way to play around with flavours, while teaching yourself several biscuit-making techniques and tricks. Mary cooked choc chip, lemon and almond biscuits. They all have their merits, but the almond ones – which I have adapted slightly – have been a real winner in my house recently. The trick is to get good quality almond extract and ground almonds, and keep it simple.
Mary Berry’s Almond Biscuits (makes about 12)
- 175g softened butter
- 75g caster sugar
- 175g plain flour
- 75g semolina
- 60g ground almonds
- 3tsp almond extract
- 3tbsp demerara sugar
- In a large bowl beat together the butter and sugar with a wooden spoon till soft and creamy, and then stir in the flour and semolina till a dough is formed.
- Add the almond extract and half the ground almonds to the bowl and, using your hands, mix the extract and grounds into the dough so they’re thoroughly mixed through.
- Remove the dough from the bowl and roll into a sausage shape, about 2 inches thick. Sprinkle the sugar and rest of the almonds onto a clean surface and roll the shape over it, so it is thoroughly coated in sugar and almonds.
- Cover with cling film and leave in the fridge for 30 mins/1 hour until firm (you can leave it in the fridge for up to two days, and just cook a batch as and when you need it too).
- Preheat the oven to 180 C, lay out baking parchment on a baking tray .
- Once firm, remove the shape from the fridge, and, using a sharp knife, cut slices about 1.5cm thick and lay on the parchment.
- Bake for 20 minutes, or until lightly golden. Remove from the oven and place on a cooling rack. (The biscuits will still feel a little soft, but as they cool they’ll harden to a satisfying snap.