Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sedgemoor biscuits. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sedgemoor biscuits is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sedgemoor biscuits is something which I have loved my whole life.
These Easter cakes are from Sedgemoor in Somerset, in the southwest of England A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity. Sedgemoor is the western part of Somerset, England, southwest of Bath. They do a good Easter biscuit!
To get started with this particular recipe, we have to prepare a few ingredients. You can have sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sedgemoor biscuits:
- Prepare 100 g dried currants or raisins
- Get 20 g brandy
- Prepare 100 g wholemeal flour
- Get 120 g plain flour
- Make ready 1/2 tsp salt
- Prepare 110 g butter, softened
- Get 110 g caster sugar
- Take 1/2 tsp cinnamon
- Take 1/4 tsp nutmeg
- Get 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
- Take 4 tsp milk
Sedgemoor is the western part of Somerset, England, southwest of Bath. They do a good Easter biscuit! Lovely food and drink there - we all know of Cheddar and cider and now it turns out they do a good biscuit! Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts.
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.
Photograph: Colin Campbell These Somerset specialities aren't really cakes - they're more of a rich shortbread studded with fruit and spices. I found this recipe in several different places, and I had to change it due to lack for some ingredients! This is an old English recipe. It called for raisins soaked in brandy, but I did not have that either, so I used crasins. This particular recipe uses a mix of wholemeal and plain white flours and - as dubious as I might be about its authenticity, it is a winner as the biscuits taste more unusually crunchy and earthy, less like something you might find next to your coffee cup in any.
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