Baker, Gift Idea, Snack, trade
May 7, 2015
75g French Glacé Cherries
225g self-raising flour
Zest of 1 orange
75g whole almonds, roughly chopped
100g golden caster sugar
50g slightly salted butter, melted and cooled
Preheat the oven to 190°C/fan 170°C, 375°F, gas mark 5.
Place the self-raising flour in a bowl and the orange zest, sugar, almonds and French glacé cherries.
Beat together the eggs and butter. Add to the flour and mix to a dough. Turn out onto the surface and cut in half.
Shape each half into a log 24 cm long. Space well apart on a greased baking sheet and flatten each until about 7cm wide. Bake for 20 minutes.
Leave to cool for 20 minutes then cut each piece using a serrated knife into about 12 slices. Space the biscuits slightly apart and return to the oven for a further 15 minutes.
Serve with espresso or a sweet wine.
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