Almond and Fruit Tea Biscuits
Thin biscuits with a a hint of mixed spice and orange, perfect to have with a cup of tea
Servings: 40 biscuits
Ingredients
- 400 g wholemeal spelt flour
- 240 g brown sugar
- 240 g raw almonds substitute with hazelnuts or pistachios
- 100 g mixed dried berries
- 100 g unsalted butter, cubed
- 1 orange, zested
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1/2 tsp salt
- 70 mL water
Instructions
- Line the base and sides of two small loaf tins (25 cm x 8 cm x 4 cm deep). If you don't have small tins, you can easily divide the dough into two portions, shape it into logs and wrap them in baking paper.
- Sift the flour, bicarbonate of soda, salt and mixed spice into a large bowl. Add the orange zest and set aside.
- Melt the butter in a small saucepan and add the water and sugar, stirring until all the sugar has completely dissolved.
- Add the butter mixture, together with the nuts and dried fruit to the flour mixture, and stir until the ingredients form a smooth dough. Divide the mixture two and shape into two logs, or press in the small loaf tins.
- Refrigerate the mixture for about an hour so that it's easy to slice. If it's too hard, it will crumble. If it's too soft, it will be hard to slice.
- When you're ready to slice the dough, preheat the oven to 190°C (170°C fan-forced) and line a baking tray with baking paper.
- Slice the dough as thinly as you can, and lay the biscuits out on the tray with a little sapce between them.
- Bake for 10-14 minutes until the biscuits are golden. They'll still be a little soft, but they'll firm up as they cool.
Notes
The biscuits will keep in an airtight container for up to a week. The baked dough can be kept in the fridge for up to a week, or in the freezer for up to three months.