Nanny Buff's Biscuit Recipes

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Jammy Dodgers

On rainy days my mum and I use to make lovely biscuits such as jammy dodgers. It's a great way to spend a day and the end of it we had a nice homemade biscuit with a cup of tea.

These easy shortbread biscuits can be rolled and cut into all kinds of shapes - and there are lots of fun cookie cutters on the market now. You will need a small (1.5cm diameter) cutter to make the holes.

Ingredients

" 4oz butter, left out of the fridge for at least half an hour to soften up
" 4oz caster sugar
" 8oz plain flour, sifted with 1tsp baking powder.
" 1 egg, beaten
" Pinch of salt
" Half a jar of raspberry jam

Preheat the oven to 160 degrees C. In a large bowl, using an electric mixer or wooden spoon, cream the butter and sugar until it's pale and fluffy.(Note: you can really taste the butter in these biscuits, so it pays to choose a good one.)

Add the beaten egg and keep beating the mixture until its smooth. Now sift the sifted flour, salt and baking powder over, and combine carefully. Wrap the soft dough in clingfilm and put it into the fridge for half an hour.

After half an hour, the dough will be easier to roll. Lightly flour a board and roll it out to 1/2cm thickness. Cut shapes of your choice, re-rolling the scraps until all of the dough is gone, and putting the shapes onto baking trays as you do them. Using a small cutter of about 1.5cm diameter, cut peep-holes in half of the biscuits. Re-roll the scraps - you'll get another one or two biscuits from them. (The repeatedly-rolled dough will tend to be tougher, so these last biscuits could be your testers!). Put into the oven and bake for 10 minutes, or until tinged pale gold. Turn onto a wire rack and cool for five minutes.

Being generous with the jam, sandwich the biscuits together in pairs, with the peep-holes uppermost. Return to the wire rack to finish cooling.

Hazlenut and Chocolate Cookies

I have another lovely recipe my mum showed me for hazelnut cookies and chocolate cookies. I hope you will like them.

Ingredients

" 4 oz margarine
" 2½ oz caster sugar
" 5 oz plain flour
" 4½ oz ground hazelnuts
" 3 oz good quality plain cooking chocolate

Preheat the oven to 180°C, gas mark 4. Grease a baking sheet.

Cream the margarine and sugar together until light and fluffy. Sift the flour over the creamed mixture and beat it in along with about 3 oz hazelnuts. Knead lightly and turn out onto a floured surface. Roll out and cut into rounds. Place on the baking sheet and cook for about 12 minutes or until golden and beginning to firm. Allow to cool on a wire rack.

Melt the chocolate and roll the cookies in it before rolling in the remaining hazelnuts to give a nutty-chocolate edge to the cookies. Allow to set before eating.

Online Catalogue | Nanny Buff Recipe of the Week | Nanny Buff's Biscuit Recipes

Nanny Buff's Biscuit Recipes

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