Maple, Peanut and Cinnamon Biscuits

Hello, June!

Hello, June!

Orange blossoms are my favourite flowers. I have an immense & immortal version in the garden which makes me smile every year with its beautiful blossoms and amazing scent. Early June is the classic time for these flowers to open – they have what is for me a timeless scent, instantly evocative of childhood and home. Some floral scents you can bottle – roses and lavender and lilies all have their artificial analogues but a proper mock orange blossom like this one? I’ve never found a perfume that captures their scent, it’s only really available straight from the flower for a vanishingly short period of time every year. All the more precious and ephemeral. I could start musing on the nature of time and how it seems to pass faster every day, but I won’t. I’ll get work done as quickly as I can so I can sit under the orange blossom and enjoy today’s moment. (And that, my lovely people, is about as Zen as I get and probably means it’s about to rain any moment!)

I was in a rush yesterday morning but wanted to make some biscuits. Here they are.

Criss-cross cinnamon and peanut and maple biscuits

Criss-cross cinnamon and peanut and maple biscuits

Maple, Peanut and Cinnamon Biscuits (Makes around 20 – original recipe here)

Ingredients

  • 200g salted butter, softened
  • 50g peanut butter
  • 140g caster sugar
  • 1 egg yolk
  • 1 tsp maple extract
  • 300g plain flour
  • 1 tbsp cinnamon
  • 50g chopped peanuts
  • Pinch sea salt

Method

  1. Heat oven to 180C/fan 160C/gas 4.
  2. Mix softened butter, peanut butter & caster sugar in a large bowl with a wooden spoon.
  3. add egg yolk,  vanilla extract & maple extract and briefly beat to combine.
  4. Sift over plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
  5. Stir through the chopped peanuts and sea salt.
  6. Scoop the mixture into 20 large balls onto a non-stick baking sheet. Space well apart, as they will spread.
  7. Flatten slightly with a fork, rotating to give the cross-hatch shown in the photos.
  8. Bake for 12-15 mins, then transfer the soft, warm cookies to a cooling rack to firm up.
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