Fig and Nut Biscuits
|Flour||8 Ounce (225 Gram)|
|Baking powder||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Butter||3 Ounce (85 Gram)|
|Soft brown sugar||4 Ounce (115 Gram)|
|Egg||1 , lightly beaten|
|Double cream||1 Tablespoon|
|Dried figs||8 , finely chopped|
|Lightly toasted pistachio nuts||4 Ounce, chopped (115 Gram)|
In a mixing bowl sift the flour, baking powder, nutmeg and salt.
Slice the butter into small pieces and add to the mixture.
Rub the butter between fingertips to resemble fine breadcrumbs.
With a wooden spoon, stir in the sugar, beaten egg and the cream.
Beat everything well together until it is smooth.
Finally fold in the figs and nuts and mix thoroughly.
The mixture should now be stiff enough to roll out.
You may need to add a little more flour if necessary.
On a lightly floured surface roll out the dough into 1/8 th" thick.
Cut the dough into circles with a pastry cutter.
Knead and roll out the remaining dough until it is all used up.
Place the circles on a greased baking sheet.
Bake for 10-15 minutes just above the centre of the pre heated oven until the biscuits are golden.
Remove the baking sheet from the oven and transfer onto a cooling tray.