Help with biscuits please

Paulie'sGirl

Ha Ha!

Perhaps I beat you all! Am 21, but 22 on Wednesday!

Biscuits:

Ingredients
90g icing sugar
185g plain flour
60g cornflour
30g ground almonds
250g Butter
1/2 tsp almond essence
raspberry or strawberry jam

Method
1. Preheat the oven to 180°C. Grease a tartlet tray.

2. Sift together the 90g of icing sugar, the flour and cornflour into a bowl. Chuck in the ground almonds, mixing well.

3. Cut the butter up and add it to the dry ingredients. Using your fingertips, rub in the butter in until it looks like fine breadcrumbs.

4. Hoy in the almond essence.

5. Tip the mixture onto a lightly floured surface and knead lightly, to form a smooth dough.

6. Roll out the dough and divide into small balls. Place a ball in each dip in the tartlet tray, flattening the tops slightly with your fingers.

7. Bake for 8-12 minutes until light golden.

8. Remove from the oven. Make a small round dent in the top of each biscuit (don't use fingers - it'll hurt!)

9. Allow to cool for a few minutes, then turn the tartlet tray over and tap it on the bench so that the shortbreads fall out.

10. When all the shortbreads are baked and cooled, dust the tops with some icing sugar - optional!

11. Using a teaspoon, fill the indentation with jam or other filling of your choice.


Tee hee - I'm the baby of OS????

liz105

OPost was 2 years ago....so OP is now definately NOT the youngest! (Im 22)

scotsgirl_3

Paulie'sGirl wrote: »

Ha Ha!

Perhaps I beat you all! Am 21, but 22 on Wednesday!

Biscuits:

Ingredients
90g icing sugar
185g plain flour
60g cornflour
30g ground almonds
250g Butter
1/2 tsp almond essence
raspberry or strawberry jam

Method
1. Preheat the oven to 180°C. Grease a tartlet tray.

2. Sift together the 90g of icing sugar, the flour and cornflour into a bowl. Chuck in the ground almonds, mixing well.

3. Cut the butter up and add it to the dry ingredients. Using your fingertips, rub in the butter in until it looks like fine breadcrumbs.

4. Hoy in the almond essence.

5. Tip the mixture onto a lightly floured surface and knead lightly, to form a smooth dough.

6. Roll out the dough and divide into small balls. Place a ball in each dip in the tartlet tray, flattening the tops slightly with your fingers.

7. Bake for 8-12 minutes until light golden.

8. Remove from the oven. Make a small round dent in the top of each biscuit (don't use fingers - it'll hurt!)

9. Allow to cool for a few minutes, then turn the tartlet tray over and tap it on the bench so that the shortbreads fall out.

10. When all the shortbreads are baked and cooled, dust the tops with some icing sugar - optional!

11. Using a teaspoon, fill the indentation with jam or other filling of your choice.


Tee hee - I'm the baby of OS????

I think I may be the baby actually - I'm 20! My oh loves flapjacks and they are very easy to make, and go down a storm!