Retro autumn biscuit recipe
As part of National Baking Week from October 14-20, Pyrex always creates some delicious recipes and we thought we’d revive one of its 2015 bakes today. We’re championing the cookware brand’s zesty orange, seed and milk chocolate biscuits.
These tasty biscuits are easy to make and perfect for when your little ones want to get into the kitchen and bake something, with your help, during half-term week.
The biscuit mix can be cut into any shape you fancy. Plus, little hands will enjoy decorating the biscuits in milk chocolate, which perfectly complements the zesty combination of orange and seeds. And the process will introduce your children or grandchildren to new textures and flavours.
Preparation time: 10 minutes
Baking time: 10-12 minutes
Makes: 20 approx.
Equipment:
Baking tray
1 litre glass mixing bowl
Wooden spoon
Cling film
Rolling pin
6cm fluted biscuit cutter
Non-stick baking parchment
Cooling rack
Small saucepan
0.5 litre glass mixing bowl, which will sit on the top of the pan
Ingredients:
175g unsalted butter, soft
75g golden icing sugar
The freshly grated zest of 1 orange
A drop or two of orange extract
15g poppy seeds
15g sesame seeds
225g self-rising flour
75g milk chocolate
Method:
1. In a bowl beat together the butter and icing sugar.
2. Add the lemon zest and extract and poppy seeds and mix these in
3. Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
4. Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
5. Now preheat your oven to 160°C.
6. Roll out the dough on a lightly dusted worktop to around 5mm thick.
7. Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.
8. Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).
9. Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
10. Break your chocolate into pieces and place in your small bowl which is sitting over a pan of gently simmering water- don’t let the water touch the bottom of the bowl, or boil (you could melt the chocolate in the microwave on a very low setting).
11. When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set and enjoy with a nice cup of tea.