Makes approximately 30 small
biscuits for serving with creamy or
fruit desserts, or with after dinner
coffee.
4400gg ((11½½oozz)) bbuutttteerr
112200mmll ((44ffll oozz)) ddoouubbllee ccrreeaamm
111100gg ((44oozz)) ssuuggaarr
111100gg ((44oozz)) bbllaanncchheedd aallmmoonnddss
111100gg (
(44oozz)) ddrriieedd ccrraannbbeerrrriieess
5500gg ((22oozz)) ppllaaiinn fflloouurr
• Preheat oven to 180C/350F/M4
• In a small pan melt butter, cream
and sugar together and bring to
boil
• Remove from heat
SAVOURY AND SWEET BISCUITS
CRANBERRY AND ALMOND BISCUITS (makes 30)
• Place almonds in mini chopper
with a couple of teaspoons of the
flour and chop to a rough texture
– not fine. Stir into cream mix
• Chop cranberries briefly in
chopper to reduce their size
• Stir into cream mixture and then
stir in remaining flour,
thoroughly.
• Drop teaspoons of the mixture
onto the prepared baking tray,
leaving space between for them
to spread. You may need to do a
couple of batches
• Bake for 5 minutes in centre of
oven
• Remove from oven and, with a
knife, push the edges of the
biscuits back into shape – they
will have spread out unevenly
• Return to oven for a further 5-7
minutes, until well browned
• When cooked, leave for 10
minutes to firm up before
removing from the tray
• Cool, and store in an airtight
container
20
