I wanted some biscuits thin and crispy enough to accompany a frozen Greek yogurt recipe. These are a perfect accompaniment for it but would suit many a soft dessert.
Ingredients (makes 40-50 biscuits)
- 125 self raising flour
- 50g corn flour
- 100g unsalted butter, soft
- ¼ tsp baking soda
- 60g caster sugar
- 1 heaped tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp thyme honey
- A pinch of salt
- ½ orange, zest only
Method
Preheat the oven to 1800C.
In a bowl sift the two kinds of flour, baking soda, salt, cinnamon and ginger.
In another bowl, beat the butter and sugar using an electric hand whisk until pale and fluffy. Add the honey, orange zest and gradually add the dried ingredients, using a spatula to incorporate. Use your hands to form a soft dough ball. Cut this in 3 pieces, roll them in your hands, flatten a little, wrap in plastic film and transfer to the fridge for 10 minutes.
Roll each piece of dough on a floured surface, ensuring that your rolling pin is regularly floured also to only a couple of millimetres thickness. Use biscuit cutters to cut and with a help of a large knife or spatula transfer to lined baking tins.
Bake for 9 minutes and leave to cool before storing in an airtight container.