LITTLE LEMONY FINGERS
Heat the oven to 180C/160C fan/gas 4. Make the
Basic biscuit dough, adding the zest of 2 lemons to the sugar and butter mixture. Chill for 20-30 mins. Roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake on a non-stick baking tray for 10-12 mins until pale gold. For the icing, mix 140g sifted icing sugar with 4-5 tbsp lemon juice and the zest of 1 lemon. When the biscuits are cool, half dip them into the icing, then dry on a rack.
CRUSHED ALMOND ROUNDS
Prepare the Basic biscuit dough, substituting 2 tsp almond extract for the vanilla. Shape the dough into a large oval log, about 8-10cm in diameter, then roll in 100g finely chopped whole blanched almonds, pressing the nuts onto all sides. Carefully wrap in cling film, then chill or freeze. To cook, heat the oven to 180C/160C fan/gas 4, then slice off 1cm thick ovals with a sharp knife. Bake on a non-stick baking tray for 12 mins until pale gold, then transfer to a cooling rack to firm up.
TRIPLE CHOCOLATE TREATS – AMERICAN-STYLE BISCUITS
Heat the oven to 180C/160C fan/gas 4.
Make a batch of Basic biscuit dough,
substituting 50g cocoa powder for
50g plain flour. Add 85g white
chocolate chunks and 85g milk
chocolate chunks, then mix well. Scoop the mixture into 12 large
balls onto a non-stick baking sheet. Space well apart, as they will
spread. Flatten slightly, bake for 12-15 mins, then transfer the soft cookies to a cooling rack to firm up.