Inspired by Dan Lepard's Honey & Ginger Wafers in The Handmade Loaf, I've been experimenting. Now, that's not always a good thing but every now and again it creates a corker...
These buttery shortbread biscuits are light and moist with a textual crunch and nutty poppy seed twist. They've gone down well at home and I'd love to know what you think, if you get a chance to make them too.
(By the way, they're nothing like Dan's wafer triumphs but we all take inspiration from somewhere!)
What you need...
200g plain flour
100g ground almonds
100g caster sugar
1 tsp baking powder
2 dsp poppy seeds
150g cold cubed butter
1 dsp warmed golden syrup
Set oven to gas mark 4
What to do...
Mix all the dry ingredients together and add the cubed butter. Rub it into the mix initially and then gradually kneed it all together to form a light, soft dough.
When all combined, roll out to approx 2mm thickness and cut out rounds. I use a wine glass as there's generally one to hand (?!). Makes approximately 20 biscuits.
Lay the biscuits onto a greased baking sheet and score the top with a fork then brush with warmed golden syrup and bake in the centre of the oven for 15/20 mins - you need to keep an eye to check they don't go too dark and/or that the syrup glaze doesn't burn.
Let them cool slightly before transferring to a cooling rack. And then eat them. All.