These dessert biscuits are fantastic for Holiday treats in the lead up to Christmas!
Halloween is over and I am definitely one of those Christmas fanatics – so bear with me here.
My latest bake is a lovely soft biscuit with a outside crunch and as Mrs Beeton says “With whatever the preparation is flavoured, so are the biscuits called, and an endless variety can be made in this manner”. So go with whatever flavour your little heart desires – today I chose ground ginger to add to my biscuit batter to get everyone in the Christmas spirit.
As per the usual routine I started off with my ingredients set out ready to go. The recipe needs; 1 lb Flour, 1/2lb Butter, 1/2lb Sifted Sugar, the Yolks of 6 eggs and flavouring to taste. If your mind is blank as to options for flavouring here are some ideas – Cinnamon, Lemon zest, Currants, Ground ginger, Cocoa powder…let your imagination soar. If you are feeling fancy, make half and half different flavours!
Soften your 225g (Yeah I know, it’s a lot!) of Butter and beat it vigorously until it resembles cream instead of butter. I used my mixer for this so as not to wear out my arms this early in the bake, haha. Then I added in the flour “by degrees”, which is just really a posh way of saying ‘a bit at a time’ until it is mixed in. Then in went the icing sugar and the flavouring, and followed up by your lovely egg yolks (previously beaten until light and frothy).
Your mixture will end up a soft dough, but still be able to be moulded with your hands into tablespoonful balls. This mixture made 5 trays of cookies, but you can reuse your trays after removing the cooked biscuits if you don’t have a neverending supply of cookie trays. Grease and flour, or line them with baking paper – the reusable type is a fantastic save for the environment, it may be more expensive to start with, but in the long run it is worth it.
The cookies need to go into a ‘slow oven’ for around 15 minutes, making sure they don’t gain too much colour (don’t burn them – it does not add to the flavour, haha). I put my oven at around 160 degrees Celsius and this worked well.
The average cost back in the day was apparently 1s, 6d to make these and you will get around 4 dozen biscuits out of the one dough. This is why it is such a fantastic recipe to make and gift for Christmas, or pop it on the table to let the gannets help themselves as my family did. I started out with 52 and now have one plateful left, that’s how moreish they are. I think they would look super cool decorated with some red or white royal icing and a cherry on top.
I hope you enjoyed this bake and I hope you come back to visit me again soon. I am over the moon with this fabulous new website and have to credit Yellow Banana Design for all their hard work. Remember if you are a fan of YouTube also this recipe will be up to view on there very soon under Sweet Sensations NZ.