Makes approximately 30 small
biscuits for serving with creamy or
fruit desserts, or with after dinner
coffee.
4
40
0g
g ((1
1½
½o
ozz)) b
bu
utttte
err
1
12
20
0m
mll ((4
4ffll o
ozz)) d
do
ou
ub
blle
e ccrre
ea
am
m
1
11
10
0g
g ((4
4o
ozz)) ssu
ug
ga
arr
1
11
10
0g
g ((4
4o
ozz)) b
blla
an
ncch
he
ed
d a
allm
mo
on
nd
dss
1
11
10
0g
g ((4
4o
ozz)) d
drriie
ed
d ccrra
an
nb
be
errrriie
ess
5
50
0g
g ((2
2o
ozz)) p
plla
aiin
n ffllo
ou
urr
•
Preheat oven to 180C/350F/M4
•
In a small pan melt butter, cream
and sugar together and bring to
boil
•
Remove from heat
SAVOURY AND SWEET BISCUITS
CRANBERRY AND ALMOND BISCUITS (makes 30)
•
Place almonds in mini chopper
with a couple of teaspoons of the
flour and chop to a rough texture
– not fine. Stir into cream mix
•
Chop cranberries briefly in
chopper to reduce their size
•
Stir into cream mixture and then
stir in remaining flour,
thoroughly.
•
Drop teaspoons of the mixture
onto the prepared baking tray,
leaving space between for them
to spread. You may need to do a
couple of batches
•
Bake for 5 minutes in centre of
oven
•
Remove from oven and, with a
knife, push the edges of the
biscuits back into shape – they
will have spread out unevenly
•
Return to oven for a further 5-7
minutes, until well browned
•
When cooked, leave for 10
minutes to firm up before
removing from the tray
•
Cool, and store in an airtight
container
20
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