These little Parmesan biscuits are sooooooooo moreish and if you can bear to give them away little bags of biscuits make cute Christmas gifts for special people. As they are so quick and easy to make it’s easy to make some to eat and some to give away. The chilli gives them a spicy kick and, of course, you can add more or less depending on your taste. If you don’t like chilli you could add eg very finely chopped fresh rosemary or thyme. Mine are quite small to eat as nibbles but you could make larger ones to serve with cheese.
(Can I give a word of caution about using a star cutter instead of a round one, although they would look pretty and Christmassy, the points are very prone to burning and even without the points you need to watch these biscuits carefully to make sure you end up with golden biscuits and not burnt ones. Do you want to add to your Christmas stress?
Lavender shortbread thins-a little taste of summer..
Oops where did summer go? I’m hanging on to the idea that there is a lot more to come and crossing my fingers for an ‘Indian summer’-to be fair here in Cumbria we often have lovely weather in September ………once all the children have gone back to school. That is a shame
I love my garden and love the idea of using flowers in my recipes what could be prettier-delicate blue borage flowers in ice cubes or drinks, peppery nasturtium flowers & calendula petals in a freshly picked salad, courgette flowers stuffed with creamy ricotta cheese & fried and delicate rose petals to adorn a special cake….I could go on.
These lavender shortbread thins are delicate little biscuits perfect for serving with home made ice cream, mousses or something like a creamy lemon posset or with afternoon tea. I have used a ‘sausage’ technique for making them which easily gives thin biscuits with a good ‘snap’. You can use this method to make any sort of biscuits that require rolling out a dough and cutting out shapes. The biscuits are not perfect rounds so if you want that you will have to go back to the usual methods. You can also make these with finely chopped rosemary again take care as rosemary has a powerful flavour.
Simple oaty biscuits to bake at home? Simple is great and it’s a shame that simple is often thought to be boring.
My mother is a Scot and I was brought up eating lots of oats, porridge, oat cakes, haggis, muesli, flap jacks, oaty bread, oaty biscuits and a delicious pudding called cranachan, a creamy mix of raspberries, toasted oatmeal and whisky. I have to admit to preferring porridge made with rolled oats (not pinhead), milk (not water) and sugar (not salt). We were subjected to ‘proper’ porridge on visits over the border to see grandparents and I still shudder at the memory. Our rolled oats of choice was Scott’s Porage Oats. Who could resist the athletic, kilted Scots man on the packet about to release his shotput over the glorious highlands?.
Oats are healthy to eat, high in fibre, cheap to buy, nutritious and their slow release, wholegrain goodness will keep you going until lunchtime and beyond…what’s not to love?
This recipe for oaty biscuits comes from a Scottish (of course) friend Fiona, have a go they are simply delicious!
FIONA’S OATY BISCUITS
125g Plain flour
1 teaspoon baking powder
125g rolled oats
125g unrefined caster sugar
125g block margarine or butter
Generous tablespoon golden syrup
Splash of milk
Prepare a baking tray with baking paper. (It is helpful to have two trays if you have them as the biscuits take up quite a lot of space in the oven)
Put the flour, baking powder and oats in a bowl and mix together.
Melt the sugar, margarine and syrup in a small pan and then add to the dry ingredients.
Stir until incorporated. The mixture should be quite stiff but add a very little milk if it doesn’t come off the spoon easily. Drop approx. a small desert spoonful of mixture onto the baking sheet, it helps to use a teaspoon to push the mixture off the spoon.
Bake for about 20 minutes in a medium oven at approximately 160C, Gas mark 2. When golden remove from the oven, allows them to cool a little and then transfer them to a wire rack to cool completely.
NOTE: It is easy to put too much too much mixture on the tray, the biscuits need room to spread or you will end up with one large (but equally delicious) biscuit!
Here are some I made earlier!….actually they aren’t – these were made by children at one of my cupcake parties! They had a lot of fun and had a go at making and baking biscuits and cupcakes. They iced and decorated with (a lot) of butter cream, sprinkles, marshmallows, edible glitter, sweets. We had lots of sticky fun, the children had a great time and they picked up some cooking skills along the way.
We had a birthday tea and the birthday girl received a special present from me. All the children took home a box of cakes and biscuits that they had iced and some simple recipes-the verdict:?
From the children ‘When can we come again?’
From the parent ‘That was the most stress free children’s birthday party ever!’
From me ‘Phew, that was hard work but fun but I was really pleased that the children worked so well and had a great time-children love to cook I so it was great to let everyone have a go and they were REALLY good’