Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sedgemoor biscuits. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Sedgemoor biscuits is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sedgemoor biscuits:
- Prepare 100 g dried currants or raisins
- Make ready 20 g brandy
- Take 100 g wholemeal flour
- Make ready 120 g plain flour
- Get 1/2 tsp salt
- Prepare 110 g butter, softened
- Prepare 110 g caster sugar
- Make ready 1/2 tsp cinnamon
- Take 1/4 tsp nutmeg
- Prepare 1/4 tsp mixed spice
- Prepare 1 vanilla pod, seeds scraped
- Take 1 large egg, beaten
- Take 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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