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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Taken from 'Woman's Weekly' cookbook published 1976 - Oven gas mark 4 or 350F/180C - Freezing note: this recipe freezes well - requirement : biscuit cutters - Cooks Tip: To blanch almonds, put them into a pan of cold water and bring to the boil. Drain the almonds, cover with cold water and the skin will peel off easily. Ingredients:
6 ounces unsalted butter |
5 ounces brown sugar (soft light) |
8 ounces self-raising flour |
1/2 teaspoon mixed spice |
1 teaspoon ground cinnamon |
1/2 lemon (rind) |
2 ounces almonds, blanched and chopped |
1 ounce digestive biscuit, crushed |
Directions:
1. Cream butter and sugar together until light and fluffy. Sift the flour, mixed spice and cinnamon, then add the lemon rind, nuts and biscuit crumbs and bind the ingredients together to make a stiff dough.
2. On a lightly floured working surface, roll out the dough to a depth of 3/8 inch then cut out the biscuits, using various cutters.
3. Place the biscuits on baking trays and cook them on the centre shelf of a moderate oven gas mark 4/350F/280C for 15 - 20 minutes until they are golden brown. Transfer the biscuits to a wire tray to cool.
4. If liked, the biscuits can be decorated with glace icing and silver balls.
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