Retro Valentine Biscuits

Ladies and gentlemen, to complete this recipe I'm assuming you have your SAWA 71, kitchen aid, languishing somewhere in a kitchen cupboard. I purchased my SAWA 71 from the Ideal Home Exhibition in the early 70's.  The SAWA was originally manufactured in Lessebo, Sweden. It is a kitchen tool for baking press cookies, biscuits and cakes. It can also be used for making meringues and other thick batter pastries. 

I'm sure Nigella has one tucked away in her kitchen! Amazon sell similar biscuit makers from £8.72.

Preparation time 20 minutes plus baking.

Ingredients:

1. 250g unsalted butter
2. 125g icing sugar sieved
3. 375g plain flour sieved
4. Vanilla paste - 1/2 tspn
5. Pinch of salt
6. Milk Chocolate for decoration

Method:

1. Cream butter and sugar and work to soft pliable dough with the flour. I would do this part in a food processor if you have one.
2. Roll the dough into the shape of the biscuit maker. To ensure best results warm up the dough with your hands.
3. Press any selected shapes straight on to a cold and lightly greased baking sheet.
4. Bake at 170 in a fan oven (gas 5-6) until just turning golden brown.
5. Allow to cool on a cooling tray.
6. Once the biscuits are cool dip or drizzle each biscuit with chocolate.

Get Pressing!

Allow to cool before adding chocolate.

White Chocolate, Ginger and Custard Biscuits

I've slightly tweaked this Good Food recipe that is both quick and simple and a great way to involve the children, teaching them a little bit about baking. It producers a delicious crisp biscuit with chunks of white chocolate from the Dominican Republic with an added ginger kick to take some of the sweetness away. I've incorporated my own white chocolate that I use to make my chocolate bars but you can use a good white chocolate that can be found in any supermarket.

Ingredients:

140g butter, softened
175g caster sugar
1 egg
1/2 tsp vanilla essence
225g self raising flour
85g custard powder
85g white chocolate, chopped into small chunks
50g stem ginger, chopped

Method:

1. Heat oven to 160C Fan
2. Line 3 baking sheets with baking parchment.
3. Put the butter and sugar in a food processor and blend on high until light and fluffy.
4. Add the egg and vanilla essence, and mix well.
5. Sift together the flour and custard powder, then pour into the bowl and pulse to mix into a dough. Don't be alarmed as the mixture turns slightly orange!
6. Take the mixture out of the food processor and blend in the chopped chocolate and ginger by hand.
7. Roll the dough into balls a little smaller than a walnut, then place on the baking sheets. Top Tip: Put some flour on your hands to stop the balls sticking.
8. Don't place them too close together to allow for spreading. Press each ball down with your fingers.
9. Bake for 12-15 minutes until lightly golden.
10. Remove and cool on a wire rack.

This recipe made about 30 biscuits. Once cool, store in an air-tight container. They may or may not last for 10 days!