Maidstone Biscuits is a traditional English recipe (from the Kent) for a classic light biscuit (cookie) of a butter, sugar, flour and almond batter flavoured with rose water that's dropped onto baking trays and baked until golden. The original recipe dates to Tudor times. The full recipe is presented here and I hope you enjoy this classic English version of: Maidstone Biscuits.
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These biscuits originated in Tudor times and contain rose water as a flavouring and incorporate chopped almonds for texture. Unusual and well worth making.
Ingredients:
100g butter
100g caster sugar
150g plain flour
1 tsp rose water
50g blanched almonds, chopped
Method:
Cream together the butter and sugar in a bowl until light and fluffy. Fold-in the flour, rose water and almonds and combine to form a stiff dough.
Place small heaps (about a dessert spoon) onto a floured baking tray then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 12 minutes, or until golden brown all over.
Allow to cool for 10 minutes on the baking tray then transfer to a wire rack and cool completely. Store in an air-tight jar.
