Crown Biscuits by Nadia Sawalha

Crown Biscuits by Nadia Sawalha

Thank you to Nadia Sawalha for this crunch Crown Biscuit recipe!



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, dissolved in 2 tbsp water

To decorate:

  • Icing sugar
  • Jelly jewels or any other small sweets



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.
Sift the flour and baking powder together into the mix, adding the egg, orange zest and coffee. Beat well.
Knead the dough until it forms a ball and cover tightly with clingfilm, chilling for an hour in the fridge.
Preheat the oven to 180C/gas mark 4 and line a baking sheet with parchment paper.
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.
Bake for 10 minutes, then leave to cool on a wire rack for at least 30 minutes. Finally, decorate to your heart's content.

Nadia has also shared some more jubilee recipes with us including Royal Scones, Union Jack Cake and Mini sausage loaves. A huge thank you Nadia for your involvement and enthusiasm!

Why not try your hand at a tart for a special occasion like  The Big Lunch or The Big Jubilee Lunch?  If you haven't already, get your free pack today!