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Sausage biscuits


Crimbly, crumbly and downright delicious, these biscuits will melt in your mouth and haunt your dreams. 'What are these delights?' I hear your cry, well they're a kind of Spanish shortbread called polvorón. Adorably, this title comes from polvo, the Spanish word for powder, or dust, a name they certainly live up to. We followed this Recipe from Hola Foodie.


Prep time: 1.5 hours

Cooking time: 10 minutes

Makes: 10 Biscuits


Ingredients:

50g Icing sugar (plus more for dusting)

1/2tbsp Brandy



1. Baby it's cold outside, so let's get toasty


Spread your 250g flour evenly on a tray and put it into an oven at 120°C for an hour. Make sure to give it a stir every 15 minutes to ensure it is toasting evenly. Also, and this is very essential, make comments on what you think flour losing all its moisture smells like (it is like a Rorshach test for smell, our answers ranged from hay to manure - not to put you off or anything). Once the hour is up, leave it to cool. Amuse yourself in this hour with an Adam Buxton podcast.

Next, sift the cooled toasted flour, 50g icing sugar and 1/2 tbsp cinnamon into a bowl.

Mash up the 120g pork lard in a separate bowl (it helps if its softened, so either leave it to reach room temperature or microwave it very briefly) and then add it in small clumps to the dry ingredients along with the 1/2 tbsp brandy; speculate on what a good wife she would be for extra 70s vibes.


2. DON'T GO I KNEAD YOU


Work the dough together with your hands, this will take longer than you think. The dough will seem unbelievably crumbly but persevere, it will eventually obey your kitchen mastery and combine itself.


Once you have a cohesive dough, form it into a sausage shape (not the sausage part of the sausage biscuit title...) about 5cm wide and wrap it in clingfilm. Pop it into the freezer for 20 minutes to firm up. Don't allow it get too frozen or you'll have to let it go. In the meantime, crank your oven to 180°C and line a baking sheet with baking paper.

Once the dough has had its time in the icey depths, living its snow queen, remove it and unwrap it like its a cured pneumonia patient. Cut it into slices about 3cm thick (not sticking with the patient metaphor here...). Place these on your baking tray and bake in the oven for 10 minutes at 180°C.


I honestly can't remember if this photo is pre or post bake, but anyway they look quite similar and pale when they come out - do not be alarmed!

Leave to cool, and then dust with icing sugar to add some extra crimble to the crumble.



Have a lockdown walk and a dusty dink and sink in the sunshine




Food for Thought

Lizzy says: "Good golly these biscuits took a lot of attempts; it was like trying to figure out the right bloody porridge for goldilocks. We followed a very authentic sounding recipe the first time, which included bountiful amounts of solid pork lard (which we had to mix with a shroud over, to prevent the dough being sprayed everywhere- minimally effective). These were the inaugural biscuits, where this recipe gets its 'sausage biscuit' title from... we fed those to the birds as fat balls. They loved them. The second attempt was marginally better, but still distastefully porky.. but the third and final attempt was a charm! The texture was perfectly dusty, soft and melty and I can't stop dreaming about it. Admittedly this love of the biscuit might be caused by Stockholm syndrome, following so many attempts, after all it did still taste quite sausagey... 7/10 gasps surprisingly moreish! "


Kate says: "Here's a bit of behind the scenes gossip for you: this was actually the third time making these. The first we used a different recipe, those ended up in our Mum's bird feeder (the birds loved it), the second we tried to rush it and it didn't work so well but the third time, well it was the unexpected great end to a trilogy - just right. Now I know the tricks, I know how to make these better next time, it turns out that toasting the flour is imperative... I would also use a better quality pork lard, and probably have a little play around with flavours for next Christmas. Regardless, they are a delicious biscuits that melt in the mouth 7/10 would experiment more in the future"



7/10 Gasps


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