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Digital Subscriptions > Food Heaven > Issue76 > BISCUIT HEAVEN

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

WE LOVE… RED VELVET COOKIES pg48 //MOON PIE pg49 // KOURABIEDES pg52

RICE FLOUR HELPS TO GIVE SHORTBREAD ITS CRUMBLINESS. IF YOU DON’T HAVE ANY, YOU CAN JUST USE PLAIN FLOUR INSTEAD

Blueberry & lemon shortbread

MAKES ABOUT 25

125g (4½oz) unsalted butter, softened

50g (1¾oz) Tate & Lyle Golden

Caster Sugar, plus ½ tbsp extra for scattering

¼ tsp vanilla extract grated zest of 1 lemon

150g (5¼oz) plain flour

2 tbsp rice flour (or use 2 more tbsp plain flour)

¼ tsp fine salt

50g (1¾oz) dried blueberries

1 Put the butter in a mixing bowl and beat well with a wooden spoon until pale and fluffy – about 2-3 minutes. Beat in the sugar for another minute, then briefly beat in the vanilla and lemon zest.

2 Sift in both flours and the salt, beat into the mixture until just combined (it might be quite crumbly), then stir in the blueberries. Bring the mixture together with your hands and shape into a flat disc.

3 Roll out between 2 sheets of baking parchment to about 0.3cm (¹/8in) thick; chill for 30 minutes. Preheat the oven to 180˚C/ Gas Mark 4. Peel off the top layer of parchment and stamp out rounds using a 5-6cm (2-2¼in) fluted biscuit cutter. Lay, well spaced out, on parchment-lined baking trays.

4 Scatter the biscuits with the extra caster sugar and bake for about 8-12 minutes, rotating the trays halfway, until lightly golden; you may need to do this in batches. Transfer to a wire rack to cool.

ONCE IT’S COOL, SERVE WITH A BIG DOLLOP OF ICE CREAM

By Baking Mad (www.bakingmad.com)

White chocolate chip skillet cookie

SERVES 2

65g (2¼oz) unsalted butter

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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!