Eglu Cube Coop For Sale

[Guest]

My cutter still hasn't arrived however, as per my last thread, I'm thinking of making little bags of chicken biccies to sell at the market.

 

I need the perfect recipe that will hold its shape and not crumlbe to bits, will be melt in the mouth gorgeous and preferably contains eggs (doesn't have to have eggs as I might do some lemon curd too) as I want to promote the BHWT while I'm at it.

 

 

Oh yes, the easier the better and as many recipes as you like!

 

I've just bought some florists cellophane on e-bay to wrap them in and some curling ribbon.

[Abbey Road Girl]

How about a sort of gingerbread type of biscuit? I have a Swedish recipe if you want me to post it.

 

It's called Pepperxxxx (sp?) and is a lovely spicey and crisp biscuit. (Have had my G&T tonight, thank you very much).

 

The recipe makes lovely dark ginger biscuits, very appropriate for Gingernuts and other browny/dark hens.

[Guest]

I'll give it a bash, thanks

[Lesley]

I make shortbread biscuits but using the creaming method rather than rubbing in. They hold their shape nicely.

 

1 lb plain flour

8oz Butter

4oz caster sugar - plus some for sprinkling

 

Oven Temp. 190C

 

Cream butter and sugar together until pale and fluffy,

Work in the flour using a wooden spoon.

Mould into two balls - you may need a sprinkle of water, shake from your hands or it will be too much.

 

Roll out - I use a sheet of silicone paper to roll it on. Use a combination of squahing with your hands and gently with a rolling pin.

The mix is very short and crumbles easily so keep reshaping it with warm hands and then using the rolling pin - if it's easy to roll out you've probably added too much water and the biscuits will be hard and not crisp.

 

Roll out to just under 1cm thick and then cut into shapes.

 

Place on a greased sheet or use silicone liner on the sheet.

 

Bake for 18-20 mins - they should be pale, not brown.

 

Cool on a cooling rack. Keep well in an airtight container.