Once a foodie always a foodie. And i think I’ve always been a foodie. I blame my father. Saturday night was his night in the kitchen. He used every saucepan, plate, spoon and knife in the house. He followed recipes religiously and helped along by a whiskey or three produced some pretty fabulous dishes. Then there was my Grandmother – a failure if her kitchen didn’t contain at least one apple pie, a Victoria sponge, a tin of Welsh cakes and enough food to whip up dinner for ten at the drop of a hat. So no wonder peeling an onion or scooping icing into a bag is almost better than chocolate to me. And now I’m obsessed with cakes – they’re not great at the moment but with a first commission for the Old Dalby Cricket Club now on the books – it’s all about practice and perfection!
The basic recipe is great so if you fancy trying it – and nothing beats a homemade biscuit – here it is, and even better you can keep it raw in the fridge or freezer ready to whisk out, chop up and bake whenever friends come round. No more opening a packet!! How impressive is that.
OK – here goes, this makes loads by the way so you can always halve the amounts.
Cream together 500g of salted butter with 200g of golden caster sugar (you can use white sugar too). Then sift in 500g of plain flour and 250g of cornflour. Do this gradually – mixing briefly before each addition. Knead together very briefly until smooth (don’t overwork the mixture as it doesn’t like it). Wrap in cling film and put into the fridge for 15 mins.
Cut the mix in half and roll both into a long sausage about 6cm tall or the size of the biscuit you want to make. Make it as even and rounded as possible then cut into slices about 6mm thick. Place on baking sheets lined with parchment paper and bake in the oven at 170 for about 15 mins. Sprinkle with caster sugar as soon as they come out of the oven and let them cool before carefully transferring to a wire rack.
You can dip half the cooled biscuits into melted chocolate too or add chocolate chips as when you add the flour OR take our 60g of the corn flour and replace with cocoa powder to make chocolate shortbread! Experiment. Have fun. Enjoy and try not to eat until cool!