Biscuits: Three Ways

The Plain Kitchen Mince Pie Biscuits

This recipe has been adapted from one of my mum’s biscuit recipes: it is a plain dough, to which you add your own flavourings and additions. I decided on choc chip, coconut and cherries, and mincemeat (for ”mincepie” biscuits).

The Plain Kitchen Coconut and cherry biscuits

Using lard, which many old fashioned recipes do, along with cornflour, makes these biscuits gorgeously crisp: just ensure you seal them in an airtight container, which will retain the crispness. Add whatever you fancy to the biscuit dough: I simply chose my ingredients according to what was in the grocery cupboard at the time.

Perfect for the chilly weekend that is about to hit us: enjoy!

Makes 14 cherry and coconut biscuits, 14 mince pie biscuits, and 8 large choc chip cookies.

The Plain Kitchen gluten free choc chip cookies

Preheat oven to 180 degrees Celsius

For the dough:

130g lard

60g butter

250g caster sugar

300g plain gluten free flour (I use Doves)

70g cornflour

1 egg

1 tsp vanilla extract

Pinch salt

1 tsp Baking Powder

For the cherry and coconut:

50g desiccated coconut

7 glace cherries, halved

For the choc chip cookies:

80g dark or milk chocolate, smashed with a rolling pin

For the mince pie biscuits:

1 tbsp flour

1 tsp mixed spice

1 tsp caster sugar

100g mincemeat

Method:

In a Kitchenaid or food processor, mix all of the ingredients for the dough well, until a pliable soft dough has formed. Remove, and divide into three sections. To one third, add the coconut and mix well. To the other third, add the choc chips, and mix well. Leave the other third plain for the moment.

Roll the coconut dough into 14 or so balls, arrange on a baking tray lined with parchment, and place half a glace cherry on top, squashing down on the biscuit as you do so.

For the choc chip cookies, divide the dough into 8 large balls onto a baking tray lined with parchment, and flatten out using the palm of your hand.

For the mince pie biscuit, mix the mixed spice, flour and sugar onto a work surface, and then roll the dough out onto the work surface, about ½ cm thick. The flour, spice and sugar mix helps it not to stick, and lends a lovely fragrance to the biscuits. Cut out rounds using a scone cutter. Lay each cut round onto a baking sheet, and on the top of each round, and pop a tiny bit of mincemeat on top of each round.

Bake the coconut and mince pie biscuits at 180 degrees for 10 minutes, and the larger cookies at 180 degrees for 15-18 minutes.

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