Monday, 26 March 2012

Almond Biscuits

23rd March has now been and past.....WAHEEEEY!!! Blogger fans - now be prepared to be inundated with my latest bakes as I am no longer bound by my dissertation. In order to celebrate, I have not left the kitchen and have produced baked product after baked product since my freedom! The first were these delightful, delectable Almond Biscuits. This recipe is courtesy of Ann Hartley (c)  


Ingredients                                                          Decoration

6oz Self Raising Flour                                       Flaked Almonds
3oz Butter                                                             1oz Caster Sugar
3oz Caster Sugar
1 Egg
1/2 tsp Almond Essence
Pinch of Salt

1. Pre heat the oven to 190degreesC.

2. Line 3 baking trays.

3. Sieve the flour, sugar and salt into a large mixing bowl.

4. Rub in the butter with your finger tips until it resembles bread crumbs. Make a well in the middle of the bowl.

5. Add the beaten egg and essence into the well and mix until it forms a soft, sticky dough.

6. Grab some dough and roll into a smooth, little ball.

7. Roll in the plate of additional caster sugar and flatten on the baking paper with the palm of your hand. 

8. Decorate with some flaked almonds and repeat the process for the rest of the dough.

9. Make sure you spread the biscuits out as they do expand rather ALOT!!

10. Bake in the oven for 15 - 20mins or until golden brown. Allow to cool on a  baking rack.


These biscuits are very morish! Ann made them for the Children's Holiday meeting in February and they were so scrummy that I had to ask for the recipe. They taste exactly like lady finger biscuits, aka boudoir biscuits also known to my sister and I as "boo boo biscuits". Perfect as a dunking biscuit, or to use to line a tiramisu/trifle. Very quick and simple to make and I can imagine that children would love rolling the dough around in the sugar and getting all sticky. Just make sure that if you do make these biscuits that you leave plenty of space for them to spread out as they double (if not triple) in size when baked.

Bon Appetit!!

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