46
refrigerator biscuits
ingredients
50g (1oz) self-raising flour
00g (oz) unsalted butter, softened
15g (6oz) light muscovado sugar
½ tsp vanilla extract
1 free range egg
55g (oz) chopped dates
5g (1oz) raisins
5g (1oz) dried blueberries
makes 18
1. Preheat the oven to 180°C/50°F/gas
mark 4.
. Sift the flour into a bowl and set aside.
. Fit the dough blade. Put the butter,
sugar and vanilla into the food processor
bowl. Press the Cake/Dough button and
process the ingredients until smooth.
With the processor still running, add
the egg. Stop the processor and add the
flour then press the Cake/Dough button
until the flour is combined. Finally, fold in
the fruit.
4. Form the mixture into a roll about
4cm (1½ inches) in diameter, wrap it
in clingfilm and place in the fridge until
quite firm. You can keep this ‘dough’ in
the fridge for up to two weeks covered
in clingfilm.
5. When ready to cook, cut 1cm (½ inch)
slices from the roll and place them on a
lightly greased baking tray. Bake in the
preheated oven for 10-15 minutes.
6. Remove from the oven, rest for 5
minutes to set the biscuits, then transfer
them to a cooling rack and leave until
cold. Store the biscuits in an airtight
container.
method
