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These biscuits are part of a selection I bake for the salon. A delicately sweet and zesty partner to afternoon coffee.
Ingredients:
400g plain flour
170g golden caster sugar
160g butter (unsalted, room temp)
150g white chocolate chips (shopped)
2 eggs
Zest of 2 lemons
½ tsp baking powder
½ tsp bicarbonate of soda
Method:
Preheat oven to 160c (fan), prepare 2 baking trays with parchment paper.
In a large bowl beat together the butter and sugar until light and fluffy, add the eggs one at a time beating in between each, then mix in the lemon zest. Add in the flour, baking powder, bicarb of soda and chopped white chocolate, mixing until everything is incorporated.
Using a piping bag and large round nozzle, pipe out desired sized biscuits on the prepared baking tray leaving a little space between each as they will rise and spread slightly.
Bake for appx 8-10 mins. They are ready once lightly golden on top and slightly firm to touch, (they will harden a little as they cool). Leave to cool on a wire rack.
Enjoy.
Gaby Van Clarke
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
