450 g honey (16 oz)
300 g sugar (I sometimes use brown sugar or half and half) (10.5 oz)
1 ½ Tbsp cinnamon
1 pinch clove
1/2 tsp nutmeg
100 g candied orange peel (cut into small pieces) (3.5 oz)
100 g candied lemon peel (cut into small pieces) (3.5 oz)
200 g almond chopped into small pieces (7 oz)
1 zest of one lemon
1 dl (100 ml) Kirsch (cherry brandy)
600 g flour (21 oz)
1 ½ tsp baking powder
Method:
Put the honey, sugar, cinnamon, the nutmeg and the clove into a pan and bring slowly to a boil . Remove from the heat and add the candied peels, the almonds and the zest. Mix well, then add the flour with the baking powder and the Kirsch. Put the dough on the table and knead together while still warm. Roll out directly into well greased baking trays about 6 mm (1/4 inch) thick. Let stand for a few hours or over night and then bake for 15 to 20 min by 220 C (425 F) degrees in the middle of the preheated oven.
150g (5 oz) powdered sugar
3 to 5 Tbsp Kirsch or lemon juice
Mix and glaze the baked dough while still hot before cutting it into small squares or rectangles.
Lemonade Biscuits
300 g sugar (I sometimes use brown sugar or half and half) (10.5 oz)
1 ½ Tbsp cinnamon
1 pinch clove
1/2 tsp nutmeg
100 g candied orange peel (cut into small pieces) (3.5 oz)
100 g candied lemon peel (cut into small pieces) (3.5 oz)
200 g almond chopped into small pieces (7 oz)
1 zest of one lemon
1 dl (100 ml) Kirsch (cherry brandy)
600 g flour (21 oz)
1 ½ tsp baking powder
Method:
Put the honey, sugar, cinnamon, the nutmeg and the clove into a pan and bring slowly to a boil . Remove from the heat and add the candied peels, the almonds and the zest. Mix well, then add the flour with the baking powder and the Kirsch. Put the dough on the table and knead together while still warm. Roll out directly into well greased baking trays about 6 mm (1/4 inch) thick. Let stand for a few hours or over night and then bake for 15 to 20 min by 220 C (425 F) degrees in the middle of the preheated oven.
150g (5 oz) powdered sugar
3 to 5 Tbsp Kirsch or lemon juice
Mix and glaze the baked dough while still hot before cutting it into small squares or rectangles.
Lemonade Biscuits
I made these for my quilting group the other week. Since they went down rather well, I thought I will share the recipe here. They taste wonderful right from the fridge or even the freezer, especially on a hot summer's day.
125g (1 stick) butter, softened
130 g (2/3 cup) sugar
1 egg yolk
1 tbsp grated lemon zest
1 tsp vanilla
135g (1 cup plus 2 tbsp) flour
1/2 tsp salt (I use less)
Glaze
75 g (3/4 cup) powdered sugar
1 tbsp plus 1 tsp lemon juice
Cream together butter and sugar until light and fluffy. Beat in egg yolk, zest and vanilla. Then gently beat in flour and salt until dough holds together. Press into a ball and divide in two. Roll into two small logs, wrap into cling film and chill.
To bake, preheat oven to 190 degrees C (375 degrees F). Lightly grease two baking sheets or line with parchment paper. Cut each log across width into 1 cm (3/8 inch) slices. Arrange slices on baking sheet at least 2 to 3 cm (1 inch) apart. Bake for about 10 minutes, until edges are golden and centers set. Transfer to racks to cool.
For glaze; in a small bowl whisk together sugar and lemon juice until smooth and thick enough to spread. (Thin with a few drops lemon juice or thicken with sugar if needed.) Hold each biscuit along the edge and spread a thin layer of glaze with a small spatula.
Makes about 30.
I usually keep the biscuits in an air tight container in the fridge but they can also be frozen.
