Sunday, 8 March 2015
Disaster! The oven has broken! This seems to have put a hault to delicious treats but has made me creative with making dinner. It has been an interesting three weeks but I have found some dinner recipes that I will continue to use, including gumbo, potatas bravas (on the hob) and savoury pancakes filled with ricotta, leek and mushroom, filled then covered in breadcrumbs and fried.
These biscuits were so simple to make and delicious. They make look a little festive but I'm calling them 'elk' biscuits... ah hum. Ok I got this cutter from a Berlin Christmas market and hadn't had a chance to use it but i like the shape so much that calling them 'elk' makes them an all year round shape. Hehe. They make good dunkers in a cup of tea too.
Makes 20 (cutter size depending)
100g caster sugar
300g plain flour
150g icing sugar
1/2 tsp fresh squeezed orange juice
1. Preheat the oven to 180. Mix the sugar and flour in a bowl then add in the cinnamon and stir again.
2. Make a well in the middle an fold in the eggs until just combined.
3. Using your hands, press the mixture into a ball shape and warp in cling film. put in the fridge for 15minutes until firm.
4. Roll out the mixture onto a floured surface and cut out biscuits using your favourite cutter shape. Place the biscuits onto a greased tray and put in the oven for 15 - 20minutes.
5. When the biscuits are golden brown, remove form the oven. Put on a cooling rack.
6. When the biscuits are cool then make the icing. Mix the icing sugar with a the orange juice. Spoon over each biscuit.
Very simple and much healthier than shop bought biscuits.