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Antony Worrall Thompson's quick biscuits

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

Makes: 18
Cooking time: 10 mins
(May need more mins)
Skill level: Easy peasy

Child friendly

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

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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.

Also try:*You can change the dried fruit for any type you fancy and/or add a few chopped nuts.Taken from Real Family Food, by Antony Worrall Thompson.

By Antony Worrall Thompson

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