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Antony Worrall Thompson's quick biscuits
Average rating:
Antony says: This is the easiest, quickest biscuit mix in the world and is always useful as a standby
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Makes: 18
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Cooking time: 10 mins
(May need more mins) -
Skill level: Easy peasy
Ingredients
- 350g (12oz) self-raising flour
- 200g (7oz) unsalted butter, softened
- 175g (6oz) light muscovado sugar
- 1/2 tsp vanilla extract
- 1 free range egg
- 55g (2oz) chopped dates
- 25g (1oz) raisins
- 25g (1oz) dried blueberries
Method
- Preheat the oven to 180°C/350°F/gas 4
- Sift the flour into a bowl and set aside
- Cream the butter, sugar and vanilla in a separate bowl, then beat in the egg. Add the flour and stir to combine. Finally, fold in the fruit
- Make into individual rolls about 4cm (1 1/2 inches) in diameter, wrap in Clingfilm and place in the fridge until quite firm. You can keep this 'dough' in the fridge for up to two weeks, covered in Clingfilm.
- When ready to cook, slice thinly, approximately 1cm (1/2inch) thick, and place the circles on a lightly greased baking tray. Bake in the preheated oven for 10-15 minutes. Remove from the oven, rest for 5 minutes, then remove to a cooling rack and leave until cold. Store in an airtight container.
By Antony Worrall Thompson
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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