biscuit recipes

citrus butter biscuits

mocca biscuits

light amarettis

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citrus butter biscuits

ingredients

250g unsalted butter
1/2 cup icing sugar
2 tablespoons rice flour
2 cups plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 orange, 2 lemons, 1 lime

method

Preheat oven to 170oC (350oF).

Remove zest from citrus fruits using a zester and chop roughly. Cream butter and sugar well, add vanilla and zest. Sift flour, rice flour, baking powder and salt. Fold into cream mixture but do not heat. If needed, chill for 1/4 hour. Roll and cut into desired shapes.
Bake in oven for 10 - 12 minutes or until light and golden.

mocca biscuits

ingredients
175g unsalted butter
3 tablespoons castor sugar
1 cup ground hazelnuts
1 cup plain flour
100g dark couverture chocolate - chopped roughly
1/2 teaspoon pure vanilla extract
2 tablespoons espresso coffee - very strong
50 whole hazelnuts for decoration

method
Preheat oven 170oC (350oF).

Cream butter and sugar well. Combine chocolate, ground hazelnuts and flour - fold into mixture with coffee and vanilla. Bake for 10 minutes.

light amarettis

ingredients
2 egg whites
1 cup ground almonds
1 cup caster sugar
1/4 teaspoon pure vanilla extract

method
Preheat oven to 180C (370F). Beat egg whites, gradually adding all but 2 tablespoons of sugar. Add vanilla. Beat until mixture has a shiny appearance. Fold in ground almonds. Pipe or spoon onto greased baking tray or a sheet of silicone paper. Sprinkle with remaining sugar. Bake for 12 - 15 minutes. Place on rack to cool before storing in air tight jar.