- 200g unsalted butter, cubed
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 275-300g plain flour, plus extra for dusting
- 25-50g acorn flour
- 100g golden caster sugar
- 1 egg, plus 1 yolk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp vanilla extract
- 1 tsp mixed spice or cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- white icing or melted chocolate, to decorate
Rub the butter into the flours using your fingers until the mixture resembles breadcrumbs, then stir in the sugar, the egg and yolk, vanilla, mixed spice or cinnamon and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits (or any shape you like). Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 10 mins, then leave to cool. Decorate with icing, or dip one side in chocolate and leave to set.
Using acorn flourThe flour amounts vary here depending on how dark you want your biscuits – acorn flour varies in colour depending on what kind of acorn it’s made from, so if you have a very dark batch, you might want to add more plain flour.
Sourcing acornsYou can buy acorn flour online. Don’t be tempted to forage your own acorns in England – oak trees in some areas are suffering from an infestation of toxic hairy caterpillars that can cause skin and eye irritation and breathing difficulties on contact.