Friday, 12 July 2013

Friday's Kitchen: Peachy's Afternoon Delights



It has long been said that the most covetable recipe in all the land is that of the classic scone.  Well, if that's not a first world problem, then I don't know what is.  So i've yet to perfect my recipe but, after tinkering about in the kitchen, I came up with a sweet afternoon biscuit alternative to a scone - introducing Peachy's Afternoon Delights!

These sweet, soft vanilla biscuits are a contemporary and quick alternative to the coveted scone, the recipe is quick - just 15 minutes to prepare, 5 to chill and about 15-18 minutes in the oven.  They have a distinct sweet and buttery taste and are best served warm with splodges of cream and jam.  If you find you have guests to entertain at short notice, these little biscuits are a simple way to rustle up an afternoon tea treat!

Ingredients: (to make 8 medium sized biscuits)
215g Self Raising Flour
80g Caster Sugar
125g Cold Butter
1 tsp Vanilla Essence
1 tsp Baking Powder
3 tbsp Semi Skimmed Milk
Pinch of Salt

Method:
In a bowl, mix the butter (cubed), sugar and vanilla essence until combined and soft.  Sift half of the flour in and continue to mix until the flour is combined.  The mixture will feel hard at this point.  Add the milk and mix until soft.


Sift the remaining flour into the mix and continue to mix.  When the mixture gets too hard to mix with a wooden spoon, add a dusting of flour and use your hands to knead the mixture until smooth, roll into a ball and remove from the bowl.  Meanwhile, preheat the oven to 160 C

On a lightly dusted service, roll out your biscuit dough carefully with a rolling pin, until it is about 1 cm thick.  Using cutters of your choice (I use traditional shapes for these), cut 8 biscuits from the dough and place on a greased and lined baking tray.  You can give the biscuits a light flour dust and I used a daisy press cutter to decorate the tops.  Pop the biscuits in the fridge for 5-10 minutes.

Use stamp of your choice

Once lightly chilled, place in the oven for 15-18 minutes until the biscuits are crumbly and brown, but not too hard.  Leave to cool for a few minutes on a wire rack.  Place on a plate, topped with clotted cream and spoonfuls of jam...serve and enjoy!






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