Spring is here! Or was here. Well, it has been sighted. And the evenings are longer… what a phenomenal difference that makes, especially if you like to have a run after work. Easter is a time of birthdays in our family and since my dad has given up milk (not just for lent either!) I have a new baking challenge. This means he hasn’t been able to have all the usual biscuits & snacks. So for his birthday I made some dairy-free jammy dodgers… because who doesn’t love a good old-fashioned jammy dodger? These have a springtime flower theme as I found I had been given a lovely set of flower cutters in different sizes, perfect! Even though I didn’t have much time this week, these were quite quick to make (just make sure you’re paying attention when baking… it’s so easy to burn biscuits), and are being wolfed down accordingly.
- Cream together 175g butter (or marg if you want to cut out dairy) and 115g caster sugar until light & fluffy. Stir in rind of 1 lemon and 1tsp vanilla extract. Add 115g ground almonds & 175g plain flour, and lightly mix until it forms a ball. Wrap in cling film & refrigerate for 1 hour.
- Roll out dough to 3mm thick and cut out your flowers, placing them on baking paper. For half of them, cut out the middles with a small cutter. Bake for about 12 mins at 160C (fan oven) or 180C until just turning brown but still a little soft. Place on a wire rack after taking them out of the oven.
- Once cooled, spoon a small amount of jam in the centres & place the holey flower on top. A little icing sugar gives them a nice finish!
- Recipe from the Cookie & Biscuit Bible