1 3/4 cup (200 g) plain flour (All purpose)
1/4 tsp salt
1/3 - 1/2 cup (75-100 g) butter or margarine
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
1 tsp ground cinnamon or Mixed Spice (All Spice / Pumpkin pie spice)
jam
icing sugar (confectioners sugar)
1/4 tsp salt
1/3 - 1/2 cup (75-100 g) butter or margarine
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
1 tsp ground cinnamon or Mixed Spice (All Spice / Pumpkin pie spice)
jam
icing sugar (confectioners sugar)
method
1. Heat the oven to moderate, 180°C, gas mark 4.
2. Mix the flour and salt together. Rub in the fat, stir in the sugar and baking powder. Add the ground cinnamon or mixed spice
3. Bind to a stiff paste with the egg yolk.
4. Knead well and roll out just under 1cm thick on a lightly floured surface.
5. Cut into rounds with a 5cm cutter.
6. Re-roll and re-cut any trimmings.
7. Place on a greased baking sheet.
8. Prick the top of each biscuit in 2 or 3 places.
9. Bake for 15-20 minutes or until firm to the touch and pale golden-brown.
10. Leave to stand for a few minutes, then cool on a wire rack
11. When cold, sandwich 2 biscuits together with jam, and dredge with icing sugar.
2. Mix the flour and salt together. Rub in the fat, stir in the sugar and baking powder. Add the ground cinnamon or mixed spice
3. Bind to a stiff paste with the egg yolk.
4. Knead well and roll out just under 1cm thick on a lightly floured surface.
5. Cut into rounds with a 5cm cutter.
6. Re-roll and re-cut any trimmings.
7. Place on a greased baking sheet.
8. Prick the top of each biscuit in 2 or 3 places.
9. Bake for 15-20 minutes or until firm to the touch and pale golden-brown.
10. Leave to stand for a few minutes, then cool on a wire rack
11. When cold, sandwich 2 biscuits together with jam, and dredge with icing sugar.
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