EASTER
3 To roll out the dough, start by slightly flattening it with your hand. Then, using the rolling pin, gently roll it out, without applying too much pressure. Roll the dough only in one direction, away from your body. Continue to roll the dough out to a thickness of 5mm.
The biscuits should be golden at the edges and slightly paler in the centre
TOP TIP
If your dough is a bit too soft and sticky to roll out, chill it for 15
minutes, and then try again.
Roll the dough out using long strokes going away from you so you get an even thickness
Press the biscuit cutter into the dough, twisting it around slightly until you have cut out the round
4 Using a pastry cutter, cut out 30 rounds of the dough, bringing together and re-rolling any leftover dough so you get the maximum number of biscuits. Place them on baking sheets; you don’t need to grease or line the sheets. Bake for 10–15 minutes or until golden brown at the edges. Leave to cool slightly, then transfer to a wire rack to cool completely.
Visit us in Princes Street, Yeovil on the 15th & 16th March!
We’re celebrating our 35th anniversary and are holding two open days to mark the occasion. We’ll be offering plenty of free samplings and tastings, special offers, goody bags, competitions and more!
Meet our suppliers who’ll be showcasing their products, offering tasters and answering your questions. See Optima Health, Bute Island Foods, BoojaBooja, Chirpy Cottage and many more. Meet trained nutritionists and aroma therapists who will be on hand to offer free advice. For more information call 01935 428791. Our mission: To empower those we reach to attain and maintain exceptional Health & Wellbeing
Recipe and images taken from A Little Course in Baking. Part of the series A Little Course in by DK. £9.99
www.dk.co.uk
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