Crispy Biscuits For Drinks Recipe
Ingredients
| 125 g/4 oz plain flour | ||
| 90 g/3 oz butter | ||
| 60 g/2 oz icing sugar | ||
| 30 g/1 oz ground almonds | ||
| Egg yolk | 1 | |
| 1 tbls unsweetened spirit {Calvados, Marc, and Pernod work particularly well) | ||
Directions
Lightly grease several large baking-sheets.
If you have a food processor, place the flour and butter in the bowl and process until crumbs are formed.
Add the sugar and almonds and mix for a few seconds, then add the egg yolk and spirit and process for just long enough to form a dough.
Wrap in plastic film and chill for 20 minutes before using.
If you are mixing by hand, rub the butter into the flour, stir in the sugar and almonds, then mix in the yolk and spirit with a fork until you have a soft dough - it will be a little sticky at this stage.
Chill for 20 minutes before using.
After chilling, roll out on to a floured board, as thinly as you can without over-flouring and making the dough tough.
Cut into fingers, or crescents, or any other shape you fancy.
Transfer to the baking-sheets.
Bake at 190°C/375°F/Gas Mark 5 for 5 minutes.
Take care not to overcook the biscuits, or the flavour will be lost.
Check them after 4 minutes; you may need to remove some of the biscuits close to the edges of the sheets which are already tinged with brown and return the rest for the last minute.
Cool the biscuits on a wire rack and store them when quite cold in an airtight tin.
If you have a food processor, place the flour and butter in the bowl and process until crumbs are formed.
Add the sugar and almonds and mix for a few seconds, then add the egg yolk and spirit and process for just long enough to form a dough.
Wrap in plastic film and chill for 20 minutes before using.
If you are mixing by hand, rub the butter into the flour, stir in the sugar and almonds, then mix in the yolk and spirit with a fork until you have a soft dough - it will be a little sticky at this stage.
Chill for 20 minutes before using.
After chilling, roll out on to a floured board, as thinly as you can without over-flouring and making the dough tough.
Cut into fingers, or crescents, or any other shape you fancy.
Transfer to the baking-sheets.
Bake at 190°C/375°F/Gas Mark 5 for 5 minutes.
Take care not to overcook the biscuits, or the flavour will be lost.
Check them after 4 minutes; you may need to remove some of the biscuits close to the edges of the sheets which are already tinged with brown and return the rest for the last minute.
Cool the biscuits on a wire rack and store them when quite cold in an airtight tin.
Chef
