Here's the recipe - makes 20*
110g/4oz unsalted butter (i made them with salted butter and it was fine)
110g/4oz caster sugar
1 egg beaten
few drops real vanilla essence
285g/10oz plain flour
a pinch of salt (omit if using salted butter)
for the icing
225g/8oz icing sugar
If you want to colour it naturally, try pressing a few raspberries through a sieve to extract the juice. This should make a nice pinkish icing.
First preheat the oven to 190C/375F/gas mark 5
Then beat the butter until soft, add the sugar and beat until light & fluffy. Gradually beat in the egg. Add the vanilla essence.
Next sift the flour with the salt (if using) and mix it into the butter. sugar & egg mixture.
Roll the paste out to the thickness of a £1 coin and stamp it into your desired shapes with biscuit cutters. Place on an ungreased baking tray.
Bake for 8-10 minutes until just beginning to brown at the edges. leave to cool on a wire rack.
Make the glace icing. Sift the icing sugar into a bowl. Add enough boiling water to ensure a fairly stiff consistency. Add the raspberry juice. Spoon the icing over the biscuits smoothly over the biscuits using a spoon. Leave to dry and harden.
*adapted from Leiths Cookery Bible by Prue Leith & Caroline Waldegrave.
Then, I made this chocolate-y date-y crumble-y slice. Seen here in the early stages.
Again very easy and delicious, Iris wasn't keen, I think the dates distract too much from the chocolate for her. I really liked it, although I'm going to make it again without the dates, I'm going to replace with with more chocolate! I'll let you know how that turns out.
Not to mention also potting up things for the store cupboard. Spiced blackberry jelly, some lemon curd and some apple & chilli jelly. Lemon curd on toast is about our favourite thing to have as a snack, but you could also use it sandwich a simple vanilla sponge cake together, oh boy, that would be so NICE!
I have been in the mood to try some new recipes also and made this(the last one) and this for supper last week. All very delicious and recommendable.
What have you been savouring in your kitchen recently?