It's Sunday afternoon. We've finally got the homework done - yeah! The sun has put in an appearance. Mr B has cut the grass and there's that great spring smell of a freshly cut lawn. It's pretty fabulous outside, and I can feel a nice cup of al fresco Rosie Lee with one of my very best marmalade biscuits coming on.
Now I know I've gone on in the past about how much I love marmalade (my middle name is Paddington). But, honestly peeps, I've got the very best Clementine and Cardamon Marmalade known to man - and I'm always keen to use it in everything, and at every available opportunity. It really is that good.
And these biscuits with their subtle notes of cardamon and allspice, and the chewy bits of baked clementine from the chunky-cut marmalade are really very good, very good indeed. In fact they're just perfect for dunking in a cup of tea in the garden on a fine spring afternoon.
Would you like to try one?
100 g/ 4 oz salted butter
75g/ 3 oz soft, dark brown sugar
25g/ 1 oz golden syrup
1 tablespoonful of chunky-cut marmalade
100g/ 4 oz of plain cake-making flour
1 teaspoonful of baking powder
50 g/ 2 oz of rolled oats
1 level teaspoonful of ground allspice
1. Pre-heat your oven to 160º C/ 325º F/ Gas Mark 3.
2. Line a couple of baking trays with some baking parchment.
3. In a small saucepan, over a very gentle heat, melt the butter, sugar, syrup and marmalade, stirring the mixture gently to get an even liquid consistency.
4. Sift the flour and baking powder into a mixing bowl. Add the allspice, baking powder and the rolled oats. Mix everything together until it is uniform.
5. Add the wet ingredients from the saucepan to the dry ingredients in the mixing bowl and give it all a good old stir to get a consistent, uniform mixture.
6. Using a teaspoon divide the mixture into about a dozen round balls. Place each ball onto the baking parchment and push down gently with the back of the spoon to make round discs of about 1 cm thickness. They will spread a bit during cooking so leave a space between the biscuits that's at least 3 or 4 cm so that they can stretch out without conjoining. These will make BIG biscuits. You could divide them up into smaller amounts for smaller, dainty biscuits if you were so inclined. Personally I prefer BIG biscuits cos' the final tally makes me feel less piggy, but each to her own ... .
7. Place the biscuits in the oven for about 20 minutes, until they've reached a lovely golden brown biscuit colour. Remove and leave to cool on a wire cooling tray.
Now go and put the kettle on, get your book and take a tea break out in the garden, and hopefully in the sunshine.
You've earned it!
All the best for now,