Tonbridge Biscuits recipe
information
Home-made biscuits are a real treat and they only take a few minutes to make. These are wafer-thin and, with caraway seeds sprinkled on top, have their own distinctive flavour.
ingredients
Delicious, mouth-melting morsels. The sprinkling of caraway seeds adds an interesting contrast of flavour.
75 g (3 oz) butter, diced
225 g (8 oz) plain flour
75 g (3 oz) caster sugar
1 egg, beaten
1 egg white, beaten, to glaze
caraway seeds, for sprinkling
225 g (8 oz) plain flour
75 g (3 oz) caster sugar
1 egg, beaten
1 egg white, beaten, to glaze
caraway seeds, for sprinkling
method
1. Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the egg and mix to a stiff paste.
2. Roll out on a lightly floured surface, until about 0.5 cm (1/4 inch) thick, prick the top with a fork and cut into rounds with a 5 cm (2 inch) plain cutter. Brush with egg white and sprinkle on a few caraway seeds.
3. Put on to greased baking sheets and bake at 180°C (350°F) mark 4 for about 10 minutes or until light brown. Transfer to wire racks to cool. Store in an airtight container.
2. Roll out on a lightly floured surface, until about 0.5 cm (1/4 inch) thick, prick the top with a fork and cut into rounds with a 5 cm (2 inch) plain cutter. Brush with egg white and sprinkle on a few caraway seeds.
3. Put on to greased baking sheets and bake at 180°C (350°F) mark 4 for about 10 minutes or until light brown. Transfer to wire racks to cool. Store in an airtight container.
serving amount
makes 24
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