A few friends have been gently encouraging (nagging!) me to start up a blog to share recipes. I love baking cookies and cakes, so I spend quite a lot of time in the kitchen doing just that.
Today I thought I'd share a biscuit recipe with you, from Nigella's Domestic Goddess book.
I made these at the weekend for the first time in ages. I'd forgotten just how good they were, so light and crumbly.
Sweet and Salty Peanut Biscuits
75g light musovado sugar
100g unsalted butter
1 large egg
1tsp vanilla extract
175g self raising flour
125g salted peanuts
In a large bowl mix together the sugar, butter, Trex, egg and vanilla using an electric hand whisk.
Stir in the flour and then the peanuts with a spoon/spatula.
Put rounded teaspoonfuls of the dough onto a lined baking sheet.
Nigella uses an oiled glass dipped in sugar to flatten the biscuits, but I just press them gently with a fork.
Bake for 8-10 minutes at 190C/Gas Mark 5 until they are cooked through and turning golden.
Leave to cool on the tray for a minute or two, then remove to a wire rack.
The recipe makes around 30 biscuits so I tend to divide the dough and cook half, keeping the rest in the fridge for another day.
These are particularly good served with vanilla ice cream, or of course just enjoyed with your cuppa.
ETA: Sorry folks! Trex is a brand name for vegetable shortening, I think it may be called Crisco in America. Not sure about elsewhere in the world.
Light muscovado sugar is just light brown sugar, not sure if it has another name, but I will investigate later.