Creamed sugar biscuits with dried fruit
The success of the sugar biscuit, one of the simplest of all biscuits to make, lies in the initial creaming of the butter and sugar. Beat the butter until pale and creamy before adding the sugar. The sugar crystals force air into the butter, increasing the volume. The egg moistens the mix, which is then strengthened with flour. They are best eaten slightly warm.
- Bring the fruit and water to a simmer and cook for 10 minutes until the fruit swells slightly. Add the sugar and cook for 10 minutes until the fruit becomes a thick paste.
- Set the oven to 160C. Cream the butter until pale using an electric mixer with a beater attachment. Add the sugar and continue to beat until light and fluffy. Mix in the egg, egg yolk and lemon zest, and add the flour gradually and slowly with the beater running on a low speed.
- Take a tablespoon of dough and roll into a small ball between your palms. Press a finger into the centre to make a hollow and spoon a little of the fruit filling into it. Press the dough over the filling to seal it, then place on a lightly buttered baking tray (or use baking paper) and flatten slightly.
- Repeat the process with the rest of the mixture, spacing the balls well apart on the tray. Bake in the preheated oven for 10-15 minutes until golden. Dredge with a thick layer of icing sugar while the biscuits are still hot, then cool on a wire rack.