Goosnargh Biscuits

jonathan jones

jonathan jones

4th November 2011

Goosnargh Biscuits

A great Northern biscuit thingybob


  • 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


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.

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