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Brighton<br />
Buttons<br />
Makes 12<br />
100g unsalted butter,<br />
plus extra for greasing<br />
50g icing sugar,<br />
plus extra to dust<br />
zest of 2 oranges<br />
100g plain flour<br />
60g thick apricot jam<br />
Preheat the oven to 190°C/gas<br />
mark 5 <strong>and</strong> grease a large, flat<br />
baking tray. In a large mixing<br />
bowl, gently cream together the<br />
butter <strong>and</strong> icing sugar until<br />
smooth <strong>and</strong> thick. This will take<br />
approximately 5 mins. Stir the<br />
orange zest into the mixing bowl,<br />
then sift in the flour. Mix together<br />
thoroughly until a thick<br />
consistency is achieved.<br />
Transfer the mixture to a piping<br />
bag fitted with a medium nozzle.<br />
Pipe thumb-sized mounds onto<br />
the tray, spaced 4cm apart. Bake<br />
for 15 mins, until golden.<br />
After leaving to st<strong>and</strong> for<br />
5 mins, transfer the biscuits to a<br />
wire rack. When completely cool,<br />
s<strong>and</strong>wich pairs of the biscuits<br />
together with a teaspoon of jam,<br />
dust with icing sugar, <strong>and</strong> serve.<br />
Maidstone biscuits<br />
Makes 25<br />
100g unsalted butter,<br />
softened, plus extra<br />
for greasing<br />
100g caster sugar<br />
150g plain flour<br />
50g ground rice<br />
3 tbsp rose water<br />
Preheat the oven to 180°C/gas mark 4, <strong>and</strong> grease a large,<br />
flat baking tray. In a large bowl, cream together the butter<br />
<strong>and</strong> caster sugar, using the back of a spoon, for 2 mins,<br />
until smooth <strong>and</strong> creamy. Mix in the flour <strong>and</strong> ground rice,<br />
then stir in the rose water.<br />
Place teaspoon-sized dollops of the mixture onto the<br />
tray, 4cm apart. Bake for 20 mins, until lightly golden.<br />
Leave on the tray for 5 mins, then transfer with a palette<br />
knife to a wire rack to cool.<br />
Shrewsbury biscuits<br />
Makes 20<br />
100g unsalted butter,<br />
plus extra for greasing<br />
75g caster sugar,<br />
plus extra to dust<br />
1 lemon<br />
1 egg yolk<br />
200g plain flour,<br />
plus extra for dusting<br />
100g currants<br />
SWEET COMPANIONS<br />
These regional favourites make the perfect treat to<br />
enjoy with a cup of tea in the spring garden<br />
Preheat the oven to 200°C/gas mark 6, <strong>and</strong> grease a large, flat baking<br />
tray. In a mixing bowl, cream the butter <strong>and</strong> sugar together, using the<br />
back of a wooden spoon, for 2 mins. Zest the lemon <strong>and</strong> add to the<br />
mixture. Beat in the egg yolk thoroughly, then mix in the plain flour,<br />
currants <strong>and</strong> juice of half the lemon. Combine thoroughly <strong>and</strong> bring<br />
together into a dough with the h<strong>and</strong>s, until a smooth ball is formed.<br />
On a clean surface, lightly dusted with flour, roll out the biscuit<br />
dough until 1.5cm thick. Using an oval cutter, cut out as many shapes<br />
as possible, then transfer to the tray. Bring the remaining dough<br />
together, then roll out again <strong>and</strong> cut out more ovals. Transfer them to<br />
the tray, spaced 2cm apart. Repeat until all the dough is used.<br />
Bake for 12 mins, until golden <strong>and</strong> crisp, then brush with hot water<br />
<strong>and</strong> sprinkle with the extra sugar. Let the biscuits st<strong>and</strong> for 5 mins,<br />
before using a palette knife to transfer to a wire rack until cold.<br />
• Recipes: Liz O'Keefe • Photography: Food & Foto<br />
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