Food_Heaven_-_November_2019

Recipe taken from

Ama by Josef

Centeno and Betty

Hallock, published

by Chronicle

Books (£21.99). 

Photography by

Ren Fuller.

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Recipe by Dairy Diary (www.dairydiary.co.uk)

BISCUIT HEAVEN

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 51

Pecan-cacao-coconut

sablés

MAKES 24 COOKIES
105g (4oz) toasted pecans
245g (8½oz) plain flour
30g (1oz) icing sugar
½ tsp fine sea salt
200g (7oz) cold unsalted butter, cubed
1 free-range egg white
1 tbsp coconut cream
120g (4oz) unsweetened shredded
coconut
3 tbsp cacao nibs

1 Put the pecans in a food processor and
pulse a few times until ground (not too
coarse, but not too fine). Add the flour,
sugar and salt and pulse to combine. Add
the butter and pulse until crumbly. Add
the egg white and coconut cream and
pulse just until incorporated.

2 Transfer the dough to a large mixing

bowl. Using a rubber spatula or your

hands, fold in the shredded coconut and

cacao nibs. Form the dough into a disc,

wrap with clingfilm, then refrigerate for

at least 1 hour and up to 2 days.

3 Preheat the oven to 180ºC/Gas Mark

4. Line 2 baking sheets with parchment
   paper and set aside.
   4 Transfer the dough to a lightly floured
   work surface and roll it out until 6mm
   (¼in) thick. With a 6cm (2½in) round
   cookie cutter, cut out as many cookies
   as you can. You can re-roll the dough
   scraps and cut out more.
   5 Place the cookies on the prepared
   baking sheets at least 12mm (½in) apar t.
   Bake until the edges are lightly browned,
   15-20 minutes. Remove from the oven
   and cool completely on a rack. Store in a
   covered container for up to 1 week.

Lemon swirl

biscuits

MAKES 12-14
100g (3½oz) butter, softened
50g (2oz) icing sugar, sifted
125g (4oz) plain flour
grated zest of 1 lemon plus 1 tsp
juice

1 Preheat the oven to 170ºC/Gas Mark

3. Line t wo baking sheets with
   greaseproof paper.
   2 Cream together the butter and sugar.
   Sift in the flour and mix in with the
   grated lemon zest. Work in the
   lemon juice and mix again to form a stiff
   biscuit mix.
   3 Spoon into a piping bag fitted with a
   star nozzle and pipe small swirls onto a
   baking sheet, well spaced apar t as they
   do spread. When you lift up the nozzle
   from piping each swirl, use a knife to
   trim the biscuit mixture neatly.
   4 Bake in the oven for 12-15 minutes or
   until lightly golden and cooked.
   Leave to cool on the baking sheet for
   about a minute, then transfer to a wire
   rack to cool.

TIP

To freeze, carefully place into a rigid

plastic container in a single layer, or

between sheets of greaseproof paper.

Cover, seal and label, then freeze for up

to 1 month. To use, thaw at room

temperature on a wire rack for about an

hour, or until thoroughly defrosted.

Alternatively, store in an air tight tin for

up to 4 days.