Wednesday, 3 December 2014

Sweet Heart Biscuits

They are what it says on the tin...For my sweet heart  Sweet Heart Biscuits.

Take 100g Pure Sunflower Margarine, or softened butter, add 75g golden caster sugar, the zest of a small lemon and beat together till light and fluffy

sift over 125g plain flour, add 50g ground almonds, 1tsp ground cardamon, and a few drops of panettone essence, if you have some.  You could vary the spices to your favourite.

Mix together till you get a smooth dough, then roll into 20 to 24 balls.  I weigh mine about 20g each.
Place them well apart on two large baking sheets lined with baking parchment.  I flattened mine with the bottom of a  glass, and then stamped them with a cutter, almost to the tin.

Bake in a preheated oven Gas Mark 4, check after 10 minutes and change the trays around if you don't have a fan oven.  Bake until they just start to turn golden, turn off the oven.  Leave them in the oven for another 10 minutes, and continue the cooling on a cake rack.  When cool dredge with icing sugar.

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