Biscuit Thins

7 Oct

My friend Douglas gave me the recipe for these deliciously thin and crisp biscuits. His are made with the tang of lemon but I’ve also tried making them plain or with lavender or orange rind all of which were equally good.

* 125g / 4oz butter
* 150g / 5oz caster sugar (I use vanilla sugar)
* 1 egg yolk (reserve the white)
* 225g / 8oz plain flour
* Flavouring any of the following: grated rind of a lemon or orange, 1 tsp finely ground lavender flowers or a few drops of vanilla essence.

Cream the butter & sugar, add the egg yolk and beat well. Sift in the flour and add the flavouring, if using, bring the mixture into a ball and knead lightly. Roll in a sheet of cling film twisting the ends to form a long sausage shape. Chill for a couple of hours until solid. Slice into very thin rounds. Brush with egg white and bake in a medium oven of 180c for 15 min. Remove from the oven when just starting to turn golden at the edges, sprinkle with fine sugar and leave to cool. Store in an airtight box.

COOK’S TIP The biscuit dough can be kept in the fridge for several weeks. Just slice off as many biscuits as you need and squeeze them in when the oven is on for something else for quick freshly baked biscuits.

This recipe was originally posted on on 7/10/2007.


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