Crown Biscuits by Nadia Sawalha
A simple crown biscuit recipe, ideal for a royal celebration!
Ingredients
For the biscuits:
- 50g plain or milk chocolate
- 180g unsalted butter
- 180g golden caster sugar
- 280g plain flour
- ½ tsp baking powder
- 1 medium egg
- 1 large orange, finely grated zest
- 4 tbsp Douwe Egberts Pure Gold coffee, dissolved in 2 tbsp water
To decorate:
- Icing sugar
- Jelly jewels or any other small sweets
Method
Step 1
Melt the chocolate in a small glass bowl over a pan of boiling water and leave to cool. Cream the butter and sugar together until light and fluffy.
Step 2
Sift the flour and baking powder together into the mix, adding the egg, orange zest and coffee. Beat well.
Step 3
Knead the dough until it forms a ball and cover tightly with clingfilm, chilling for an hour in the fridge.
Step 4
Preheat the oven to 180C/gas mark 4 and line a baking sheet with parchment paper.
Step 5
Roll out the dough to the thickness of a pound coin. Use a crown-shaped cutter (available from lots of shops) to cut out shapes and place on the baking sheet.
Step 6
Bake for 10 minutes, then leave to cool on a wire rack for at least 30 minutes. Finally, decorate your crown biscuits until your heart’s content.
A huge thank you Nadia for this recipe!
