Happy Saturday! Phew, we made it. Time to kick back, chill out, enjoy your home and family and carve a pumpkin or two. I’m up early this morning and it’s lovely outside: misty and cool, with dew covered cobwebs and scattered leaves and birds eating berries. I love this time of year, and how better to celebrate everything autumnal than with warmly spiced leafy biscuits? These maple leaf pumpkin spice biscuits came about after I found this fab maple leaf cutter in HomeSense when I was shopping for Halloween things. It’s even got a little extra bit so you can press the leaf pattern into the cookie!
Recently, a very nice lady called Laura sent me an email and asked me why my blog post in which I explain how to make Bourbon biscuits at home had disappeared. Did you know that I’ve been writing English Mum for nearly TEN YEARS? I know! It’s testament to the fact that I’ve got an awful lot to say for myself that I’ve never once run out of things to write about. You’ll be pleased to know that I’m exactly the same in real life and can never shut up there either. One of the problems with this terrible affliction is the strain on poor Andy the web designer’s servers. Ten year’s worth of waffle and pictures takes up a lot of room, so recently we took the tough decision to archive the first five years.
My lovely friend, Sarah, who has a blog called My Mummy Sings, not only has the voice of an angel, but impressive emergency baking skillz too. I loved her post about making her hubby some last-minute heart shaped custard creams for Valentine’s Day.
I’d forgotten how long it had been since I’d baked and spent a happy hour in the kitchen, radio on, with a big mug of tea. Anyhoo, this recipe is loosely based on Sarah’s and she’d kindly allowed me to recreate it here for you.
Lemon Cream Loveheart Biscuits
175g caster sugar
1 large egg
1 tsp vanilla extract
225g plain flour
1 tsp baking powder
This amount makes enough for two batches. I kept the other half and made more the next day.
To make the biscuits, cream the butter and sugar together, add the egg and vanilla, then stir in the flour and baking powder. It will come together into a dough quite easily.
Roll out on a floured work surface using a floured rolling pin and cut out with a heart-shaped cutter, placing the little hearts onto a baking sheet lined with non-stick parchment paper. They don’t spread that much so they can go quite close together:
Bake at about 190/gas 5 for a scant 7 minutes (this depends on the thickness of your biscuits but they only need to be just-golden).
Remove and leave to cool on a rack.
Meanwhile, make the buttercream:
50g butter, softened
100g icing sugar
1 tsp lemon extract (I used Steenbergs)
Just mush the butter and icing sugar together until creamy then stir in the lemon extract. Make sure the biscuits are completely cooled before sandwiching together with the buttercream.
Go on, get busy in the kitchen and surprise your mum tomorrow!
- Weekend wishlist: autumnal interiors September 23, 2017
- Halloumi, olive and mint pizzas September 21, 2017
- Jamaican jerk chicken with caramelised pineapple salsa September 19, 2017
- Weekend wishlist: new season beauty recommendations September 16, 2017
- Apple, plum and blackberry crumble September 14, 2017