Post by kickingfrog on Feb 28, 2011 11:51:34 GMT
Rachel's Biscuit recipes
Preserved Ginger Biscuits:
4oz butter
4oz caster or soft light brown sugar
1 egg
9oz GF self-raising flour (I use Trufree No.7)
1 heaped tsp. ginger
2oz preserved ginger, finely chopped
Cream butter and sugar; add egg and beat well. Mix in flour, ginger and chopped ginger; you may need more flour to make a soft dough. Knead lightly, then divide in half. Roll each half into a log shape and wrap in greaseproof paper; freeze for 1 hour.
Cut into 1/4 inch slices and bake at Gas 4 for 15 to 20 mins.
Jumbles:
5oz butter
5oz caster sugar
1 egg
5oz GF Self-raising flour (eg Trufree no.7)
5oz GF plain flour (eg Trufree no.6)
Grated rind 1 lemon
2oz ground almonds
4oz glace cherries, quartered
3oz icing sugar
1 tbsp. lemon juice
Cream butter and sugar, add egg and mix well. Add flours, lemon rind and almonds and mix to a soft dough, adding more flour if necessary.
Divide dough into 6 equal pieces. Shape each of these into a long roll, then cut into six and shape each into an 'S' shape on a greased baking tray (or if you can't be bothered, just roll into a ball - that's the biscuit, not you). Place a bit of cherry in each curve (this is getting a bit surreal).
Bake for 10 mins at Gas 4 - cool on a wire rack. Mix icing sugar and lemon juice together and drizzle over the jumbles.
Jammy Dodgers:
9oz Schar mix C (or any GF white mix)
41/2 oz sugar
4oz butter
2 large eggs
2 tbsps. white wine
1 tsp. easyblend yeast
Vanilla essence
Strawberry or raspberry jam, sieved
Mix flour, sugar, butter, vanilla, eggs, yeast and wine together to a soft dough, adding extra flour if necessary. Roll out on a well-floured surface and cut out circles using a glass or pastry cutter. Spread jam onto half of these, and on the other half cut out eyes and a mouth using any implements you can get your hands on (I just cheated and used a little heart cutter instead). Place these on top of the jammy circles and press down well round the edges. Place on a greased baking tray and bake at Gas 4 for 20 mins.
I made these for the kids but they were so nice I ate most of them.
Preserved Ginger Biscuits:
4oz butter
4oz caster or soft light brown sugar
1 egg
9oz GF self-raising flour (I use Trufree No.7)
1 heaped tsp. ginger
2oz preserved ginger, finely chopped
Cream butter and sugar; add egg and beat well. Mix in flour, ginger and chopped ginger; you may need more flour to make a soft dough. Knead lightly, then divide in half. Roll each half into a log shape and wrap in greaseproof paper; freeze for 1 hour.
Cut into 1/4 inch slices and bake at Gas 4 for 15 to 20 mins.
Jumbles:
5oz butter
5oz caster sugar
1 egg
5oz GF Self-raising flour (eg Trufree no.7)
5oz GF plain flour (eg Trufree no.6)
Grated rind 1 lemon
2oz ground almonds
4oz glace cherries, quartered
3oz icing sugar
1 tbsp. lemon juice
Cream butter and sugar, add egg and mix well. Add flours, lemon rind and almonds and mix to a soft dough, adding more flour if necessary.
Divide dough into 6 equal pieces. Shape each of these into a long roll, then cut into six and shape each into an 'S' shape on a greased baking tray (or if you can't be bothered, just roll into a ball - that's the biscuit, not you). Place a bit of cherry in each curve (this is getting a bit surreal).
Bake for 10 mins at Gas 4 - cool on a wire rack. Mix icing sugar and lemon juice together and drizzle over the jumbles.
Jammy Dodgers:
9oz Schar mix C (or any GF white mix)
41/2 oz sugar
4oz butter
2 large eggs
2 tbsps. white wine
1 tsp. easyblend yeast
Vanilla essence
Strawberry or raspberry jam, sieved
Mix flour, sugar, butter, vanilla, eggs, yeast and wine together to a soft dough, adding extra flour if necessary. Roll out on a well-floured surface and cut out circles using a glass or pastry cutter. Spread jam onto half of these, and on the other half cut out eyes and a mouth using any implements you can get your hands on (I just cheated and used a little heart cutter instead). Place these on top of the jammy circles and press down well round the edges. Place on a greased baking tray and bake at Gas 4 for 20 mins.
I made these for the kids but they were so nice I ate most of them.