Dundee Biscuits RecipeOrigin: Scottish Period: Traditional |
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These are classic Scottish short biscuits that have almond slivers both as decoraton and to add interest. Simple to make, yet truly delicious. Ingredients
225g plain flour 
Dundee Biscuits Preparation:Method:Sift the flour into a bowl, add the butter and rub in with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and stir to combine then tip the egg yolk into the mixture. Stir to combine and bring the mixture together as a stiff dough. Turn the dough onto a floured surface and roll out to about 5mm thick. Prick the surface with a fork (to prevent curling whilst baking) then cut into 5cm rounds with a pastry cutter. Place these rounds on a well-greased baking tray and brush with the lightly-beated egg white. Sit several slivers of almonds on top (about 5 per biscuit is good) and brush with the egg white again. Place the prepared biscuits in an oven pre-heated to 170°C and bake for about 25 minutes, or until cooked through and a pale golden brown. Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely. Store in an air-tight jar. |
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