Biscuits for all seasons

One of the nicests things at this time of year is some home baking. You want to keep it simple though.

My brother in law is a baker and gave my husband and myself this wonderful recipe. So very basic but you can add anything to it to make it more seasonal.

400g soft white plain flour, or self raising
225g soft butter
120g sugar (caster is fine)
20ml water (depending on flour you may need a little more water)

Preheat oven to 380-400f/190-200 C/ Gas 5-6.

Mix together into a crumbly consistency - almost like plastecine (play dough) but not quite as sticky.

You can either roll this out now or roll into a tube shape, wrap in cling film and refrigerate until required. If rolling now, do this really quite thin.

Cut out biscuit shape (we just use a glass to do this).

Place on grease proof paper on tray and put in oven for approximately 6-8 minutes, until golden.

You can ice or jam it while hot.

This is the basic recipe. You can add cinnamon/nutmeg or other spices to it at the mixing stage - just under a tsp of whatever you like. You can add any kind of topping you like. It comes out a little like thin shortbread, really tasty. If you have put it away for later, simply slice it off the tude shape when ready but do remember to make them thin.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin