Monday, 8 March 2010

Heavenly angel biscuits

I invented these honey and almond biscuits last week and was told by the Beautiful Egyptian that I was, under no circs whatsoever, to put the recipe on the blog. He is actually convinced that we could make our fortunes from it. But being the generous (and extremely contrary) individual that I am, I simply couldn't keep the secret of the food of the gods from you, my dear, dear readers.
I tried another version with hazelnuts and oats instead of the almonds and must report that it was but a shadow of these ambrosial darlings. Remember: almonds. It must be almonds. Now you have the secret, go forth and conquer the universe via the medium of biscuits.

Click below for the recipe after the jump.

Heavenly angel biscuits (makes 18-20 biscuits)

4 oz butter or margarine
1 oz sugar
5 oz self-raising flour
2 dessert spoons honey
A handful of toasted flaked almonds

Cream together the butter and sugar...

...then add the honey and flour and mix:

  Stir in the almonds: 

Roll the mixture into walnut-sized balls, place on greased baking paper or a non-stick baking sheet and flatten with the tines of a fork:

Bake in a moderately hot oven (150-175/gas mark 4-5) for about 10 minutes until irresistably golden brown, then allow to cool on a wire rack:



  2. Madame la Moue, have you taken your tablets today?

    p.s. come over for tea and you can have some. We can do our swishing photoshoot.