Some days, you don’t feel like an all-singing, all-dancing, all-chocolate-with-caramel-and-piped-rosettes extravaganza. Some days, all you want is a something to nibble while you sit down with a nice cup of tea to read the paper and do the crossword. These biscuits are just the ticket.
Little Kitchen Lemon Biscotti
This slightly tweaked recipe is from a sweet book a friend sent me recently, Little Kitchen Around The World. It would be a great Christmas present for a keen small cook – or their parents. They’re not biscotti in the sense of something you crunch into fearing an expensive visit to the dentist, but an an intriguing mixture of soft and chewy. The two other things you should know about them is that the raw mixture is addictively good and the cooked biscuits are very good with sharp cheddar cheese.
130g butter, melted
2 1/2 cups flour
2 1/2tsp baking powder
1/4tsp baking soda
1 cup caster sugar
1tsp vanilla extract
150g sour cream
1 egg plus 1 egg yolk
finely grated zest of two lemons
3/4 cup icing sugar
Sift the flour, baking powder, baking soda and sugar into a large bowl. Add the melted butter, vanilla, sour cream, eggs and lemon zest and mix well to a firm dough. Cover the bowl with plastic and put in the fridge for at least 20 minutes (you could probably leave it for two hours without any harm coming to it).
When you’re ready, preheat the oven to 200C and line three baking trays with baking paper. Sift the icing sugar into a shallow bowl. Roll tablespoons of the mixture into balls, then roll them in the icing sugar so they are well-coated. Place them on the prepared trays, allowing room for spreading.
Bake for 10 minutes, until light gold in colour. Cool for a few minutes, then remove to a rack to cool completely. Makes 36.
Have a sweet, sweet Friday and a great weekend, everyone.