Maidstone Biscuits recipe
information
Puff pastry is spread with a nutty, lemon mixture before being rolled up to bake. Best eaten warm.Crisp and light, these crunchy little biscuits include almond pieces to give a pleasant bite. Scented rose water is an unusual flavouring which was popular with the Tudors.
ingredients
The almonds add an extra richness to these little biscuits that makes them impossible to resist.
100 g (4 oz) butter
100 g (4 oz) caster sugar
150 g (5 oz) plain flour
5 ml (1 tsp) rose water
50 g (2 oz) blanched almonds, chopped
100 g (4 oz) caster sugar
150 g (5 oz) plain flour
5 ml (1 tsp) rose water
50 g (2 oz) blanched almonds, chopped
method
1. Cream the butter and sugar together until pale and fluffy. Fold in the flour, rose water and almonds, and mix to make a stiff dough.
2. Place in small heaps on a floured baking sheet. Bake at 180°C (350°F) mark 4 for 12 - 15 minutes, until golden brown. Cool on a wire rack. Store in an airtight container.
2. Place in small heaps on a floured baking sheet. Bake at 180°C (350°F) mark 4 for 12 - 15 minutes, until golden brown. Cool on a wire rack. Store in an airtight container.
serving amount
makes 18
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more information
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