Urchins

This is an adaptation of a recipe from Germany where these biscuits are very popular.

6 BISCUITS

8 oz. flour

2 teaspoon salt

6 oz. cup butter

6 oz. sugar

2 tablespoons ground almonds

2h oz. finely chopped almonds egg white

1 tablespoons apricot jam

1 tablespoon icing sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180 C). b

Sift the flour and salt into a large mixing bowl. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Stir in the sugar, ground almonds, chopped almonds and egg white. With your hands, mix and knead the dough until it is smooth. Cover the dough with greaseproof or waxed paper and chill it in the refrigerator for 30 minutes.

Remove the dough from the refriger-ator and discard the paper. On a lightly floured surface, roll out the dough to J,-inch thick. Using a 4-inch pastry cutter or a small saucer, cut the dough into 6 circles. Lay the dough circles on a baking sheet. Gather up the trimmings and roll them out again. Cut the dough into 6 more circles and, using a 2-inch pastry cutter, cut a circle from the centre of each one. Discard the centre circles.

Spread the circles on the baking sheet with the jam to within -inch of the edges. Place the circles with the holes over the jam and gently press the edges together.

Place the baking sheet in the oven and bake for 10 to 15 minutes or until the biscuits are light golden brown around the edges. Remove the baking sheet from the oven and set aside to cool for 5 minutes. Transfer the biscuits to a wire rack. Sift the icing sugar on to the biscuits . Set aside to cool completely.

Place the biscuits on a serving dish and serve.

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