Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, sedgemoor biscuits. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. The Best Cherry Pie (With Fresh or Frozen Fruit). Southern biscuits are the perfect fictional device for telling the narratives of Southern families.
Sedgemoor biscuits is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Sedgemoor biscuits is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sedgemoor biscuits:
- Make ready 100 g dried currants or raisins
- Make ready 20 g brandy
- Prepare 100 g wholemeal flour
- Make ready 120 g plain flour
- Make ready 1/2 tsp salt
- Get 110 g butter, softened
- Get 110 g caster sugar
- Prepare 1/2 tsp cinnamon
- Take 1/4 tsp nutmeg
- Prepare 1/4 tsp mixed spice
- Make ready 1 vanilla pod, seeds scraped
- Prepare 1 large egg, beaten
- Make ready For the icing:
- Make ready 90 g icing sugar
- Prepare 4 tsp milk
These savoury biscuits are deliciously cheesy, and are so easy to make. Sedgemoor is a low-lying area of land in Somerset, England. It lies close to sea level south of the Polden Hills, historically largely marsh (or "moor" in its older sense). The eastern part is known as King's Sedgemoor, and the western part West Sedgemoor.
Instructions to make Sedgemoor biscuits:
- Place the currants in a bowl or a zip lock bag, heat up the brandy in the microwave and pour it over the currants. Seal the bag or cover the bowl.
- Mix both flours with the salt, dice in the butter and mix with an electric mixer until it resembles coarse crumbs. Stir the spices and vanilla seeds from half the pod (leave the rest for the icing) into the caster sugar and add to the flour mixture. Add the egg and the currants and mix on low speed until it all just blends together – it will look very much like wet sand. Turn the dough onto a well-floured surface and knead into a ball.
- Roll it out to a disc about 1 ½ - 2cm thick. Using a 6cm round cookie cutter (scalloped if you have one) cut the biscuits and place on a baking sheet lined with parchment. They can go quite close together as they only spread a little.
- Preheat the oven to 180C/350F/gas 4. Bake the biscuits for 20 minutes until set and pale golden.
- For the icing, mix the remaining vanilla seeds into milk in a small cup, warm it up a little in the microwave and pour into a bowl with icing sugar, beating well until smooth.
- Remove the biscuits from the oven and brush them with icing straight away. Leave them to set and brush another layer on top. Leave them to cool completely.
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