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INGREDIENTS For the biscuits: 100g slightly salted butter, softened 100g icing sugar 1 egg, lightly beaten 1 tsp almond extract 100g ground almonds 200g plain flour For extras: 100g white marzipan Runny honey-used as glue!

METHOD 1. Pre-heat the oven to 180degC, fan 160degC, Gas Mark 4. 2. Cream together the butter and icing sugar, then gradually beat in the egg and almond extract.

3. Sift and stir in the flour and ground almonds and mix to a fairly soft dough. 4. Cover or wrap the dough in cling film and chill for at least two hours or preferably overnight. 5. Once the biscuit dough has chilled, roll out on a lightly floured surface or between two sheets of non-stick parchment paper to around 2mm thick.

Cut into 8cm x 3cm rectangles with an appropriate shaped cookie cutter or template, or use a pizza cutter or knife to cut your rectangles.

Transfer on to a baking tray lined with baking parchment and bake the biscuits for approx five to 10 minutes until the edges have turned lightly golden in colour.

Once out of the oven leave the biscuits on the baking tray to cool. 6. While cooling, roll the marzipan out onto a surface lightly dusted with icing sugar or between two sheets of non-stick parchment paper.

7. Cut into small rectangles approx 4cm x 2cm in size and prick with a fork to create the authentic look and finish.

8. Once the biscuits have fully cooled, place and stick the marzipan on to their centre with some honey, using a paintbrush.

No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2015 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Article Type:Recipe
Date:Oct 17, 2015
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