Do you love Sunday afternoon tea time cooking?
Sharing a fun guest post today from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.
These biscuits look so, so sweet and reminds me of some I use to eat lots of years ago. Talking of biscuits I don’t think there is any I have not tried!?!
This looks a great recipes for sharing fun baking times with the little ones helping you to make and also cutting out lots of different shapes and sizes…
(MAKES 20 SHORTBREADS)
- 250g plain flour
- 70g caster sugar
- Pinch of salt
- 200g of very cold butter
- ½ large egg, beaten
- ½ tsp vanilla essence
- Zest of one orange
- ½ jar of Bonne Maman Strawberry Conserve
- Icing sugar to decorate
- Preheat the oven to 170ºc / 325ºf / Gas Mark 3.
- Sieve the flour, sugar and salt into a large bowl.
- Cut the butter into small pieces, add to the bowl and use your fingers to combine the fine crumbs.
- Add the egg, vanilla essence and the orange zest and knead the dough until it is smooth, being careful not to overwork it.
- Lightly dust a work surface with flour and use a rolling pin to roll the pastry out to a thickness of about 0.5cm.
- Cut out 40 discs or rectangles as desired.
- On half of the batch cut decorative shapes (stars or Christmas trees usually work well) out of the centre.
- Arrange on a lightly greased baking tray. Put in the fridge for about an hour.
- Bake for about 12 minutes or until just starting to brown. Take out of the oven and leave to cool completely.
- Spread half of the shortbreads with Strawberry Conserve and use the other halves to top each biscuit off.
- Sprinkle with icing sugar before serving.
About this post~
This is a guest post taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book.