Zesty Crown Biscuits
Serves: 24
Ready in: 30 to 60 mins
Ideal for the Jubilee, these moreish biscuits can be made in any shapes and are the perfect treat for a party. Busy? The dough can be made in advance and kept chilled in the fridge for two weeks, wrapped in clingfilm. Makes 25-30 biscuits
Ingredients:
[hd]For the biscuits[/hd]50g milk or plain chocolate
280g plain flour
½ tsp baking powder
180g unsalted butter
180g golden caster sugar
1 medium free-range egg
1 large orange, finely grated zest
4 tbsp Douwe Egberts Pure Gold coffee, dissolved in 2 tbsp of water
[hd]To decorate[/hd]
Icing sugar, vegetarian dragees, jelly jewels etc
method:
- Melt the chocolate in a small glass bowl over a pan of bowling water and leave to cool.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour and baking powder together into the mix, adding the egg, orange zest, melted chocolate and coffee, beat well.
- Knead the dough until it forms a ball and cover tightly with cling film, chilling for 1 hour in the fridge.
- Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper. Roll out the dough to the thickness of a pound coin. Use a crown shape cutter to cut out shapes and place on the baking sheet.
- Cook in the oven for 10 minutes and then leave to cool on a wire rack for at least 30 minutes. Decorate to your taste.
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