Goosnargh Biscuits

jonathan jones

jonathan jones

4th November 2011

Goosnargh Biscuits

A great Northern biscuit thingybob

Ingredients

  • 225g unsalted butter, plus extra for greasing
  • 125g golden caster sugar, plus extra for sprinkling
  • 350g plain flour, plus extra for dusting
  • 1/2 tsp ground coriander seeds
  • 1 1/2 tsp caraway seeds
  • 4 tbsp milk

Method

1.Grease two baking trays with butter.
2.In a bowl, cream together the butter and sugar until light and fluffy. Sift over the plain flour, add the coriander and caraway seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.
0:50 mins3.Pour in the milk and, using your hands, work the mixture together to form a dough. Turn the dough out onto a floured work surface and knead until smooth.
4.Roll the dough out until it is about 0.5cm/¼ inch thick. Using a 3cm/1½in round cutter, cut out rounds from the dough and place onto a baking tray. Sprinkle over the caster sugar.
5.Place the biscuits into the fridge to chill for at least 30 minutes.
6.Preheat the oven to 170C/325F/Gas 3.
7.Remove the baking trays from the fridge and bake the biscuits for 15-20 minutes, or until light golden-brown. Remove from the oven and sprinkle with more caster sugar. Leave to cool slightly, then transfer to a wire rack.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you