March 8, 2015 by dgarnett2013
Blackberry crumble biscuits: Miranda Gore-Brown (blog post)
- 145g unsalted butter, softened
- 155g Demerara sugar
- 1 large free-range egg
- 210g plain flour
- 1 tsp vanilla extract
- Zest of 1½ oranges
- ½ tsp bicarbonate of soda
- 20g caster sugar
- 150g small blackberries, chopped
- 10 blackberry flowers (optional), plus extra to garnish
Preheat the oven to 180C/gas mark 4 and line two baking trays with non-stick baking paper.
In a large bowl, cream together 115g of each the butter and sugar with the back of a wooden spoon, then beat in the egg. Add the 180g of the flour, the vanilla, one-third of the orange zest and the bicarbonate of soda, then mix gently until combined. Put 15 – 18 dollops of the mixture onto the prepared trays, spacing them at least 3cm apart. Bake for 10 minutes.
Meanwhile, make the crumble topping by rubbing the remaining 30g of butter into the remaining 30g of flour in a small bowl, using your fingers. Stir in the remaining 40g Demerara sugar and caster sugar, as well as the remaining orange zest, the chopped blackberries and blackberry flowers.
Take the biscuits out of the oven, flatten them a little with a palette knife, then divide the crumble topping between them. Bake for 5 mins or until golden around the edges, then leave on the trays to cool until transferring them to a wire rack.
These biscuits are best eaten the day you make them. (They go soggy after that).
Blackberry crumble hellebores, perfect when we ate these biscuits.