Afternoon Tea Biscuits
Really exciting that today Afternoon Tea which is being published by Amberley Publishing is going to the printers! I had to make a last minute change to the photographs so whizzed up this recipe below. This is the only one in the book which is Granny Dot’s.
These are light and delicate. Butter pats are surplus to requirement but if you are lucky enough to find some lurking in your attic, their use is advised in shaping the biscuits. This wonderfully unsticky mixture is easy to shape with floured bare hands.
110 g unsalted butter at room temperature
220 g caster sugar
½ tsp vanilla extract
220 g cornflour
220 g plain flour
Preheat the oven to 170°C
Cream the butter and sugar together.
Whisk the eggs and add them with the vanilla to the mixture with a tablespoon of the flour to stop it splitting.
Mix in the remainder of the ingredients and form into flat 4cm diameter biscuits, 0.5cm high, on two non-stick baking trays
If the mixture is soft, put the tray in the fridge for 20 minutes or so to firm up.
Bake for 6 minutes, turning the biscuits over for an additional couple of minutes to ensure they are crisp.
Remove from the oven onto a wire rack to cool.
Place half a teaspoonful of jam between two biscuits and press lightly together.
Serve with tea.