I made almond & poppy seed muffins today – but they weren’t very good, and as I don’t like to be beaten I have made my very favourite biscuits instead. I have not made these in years but I used to double up the ingredients to 4 or 5 times the original amount and make bucket loads of these. I remember scribbling the measurements in my mum’s cookery book when I was about 13. They are very easy and quick to make, and smell fantastic while cooking.
Ingredients
100g Butter
50g Caster sugar
1/2 tsp Vanilla essence
85g Flour
20g Coco powder
Method
Pre-heat the oven to gas mark 5 (190c/375f).
Cream butter, sugar and vanilla essence until light and fluffy.
Sift in the flour and coco powder.
Use a teaspoon to make approximately 15-18 biscuits, drop them on to a greased baking tray well spaced out. You may have to do this in two batches or use another baking tray.
Bake for 15-17 minutes. Leave on the baking tray for a few minutes as they will be quite soft when they come out of the oven, then transfer them to a cooling rack.
