Whitworth Amadala Biscuits

These are so named as the red jewel on top gave everyone at the wedding little middle-lip red patches…very funny!

So, wedding favour biscuits…

We needed something that would hold it’s shape and resist the dreaded spread…but also something that didn’t taste like a slice of a brick.

To fit in with the Marie Antoinette theme of the day they would have to be light, sweet, feminine and delicious.

After a few trials I decided on a delicately flavoured rose/lemon shortbread with a touch of rice flour to keep a lovely crumbly texture.

Amadala Biscuits

  • 250g soft, unsalted butter
  • 250g plain flour
  • 115g rice flour
  • 125g unrefined caster sugar
  • tsp rose water
  • tsp lemon extract 
  • pinch of salt
to decorate:
  • seedless raspberry jam
  • roll out fondant icing
  • royal icing for piping
  • and any additional decorations you desire
Really easy!
Pre-heat the oven 160°C and line a baking tray with baking paper.
Cream the butter and sugar until beautifully pale and light.
Sieve in the flour and salt and add the flavourings; mix together with a knife.
Squish the dough gently together until smooth (but try not to over work it).  Flatten, wrap in cling film and pop it in the fridge for half an hour.
Roll out to about pound coin thickness (I used to pieces of wood beading from B&Q to get an even thickness…manly baking!) and cut out using a fluted cutter.  I used a touch of rice flour to stop stickage and rolled the dough between cling film.  You can re-roll the dough scraps and cut more rounds but I wouldn’t recommend re-rolling the dough more than once.
Whack the biscuits in the oven for about 12-13 mins…they will still be soft and pale but will harden as they cool…SO NO TOUCHING!
When cool, use the same cutter to cut out rounds of fondant icing (they will be a tiny bit smaller than the bickies giving a satisfying, pale, golden frame) and stick them to the biscuits with a thin layer raspberry jam.
I have tried with a few other variations and they work well with clean, interesting notes…the fondant adds a lot of sweetness so they can take a plethora of flavours.
  • How about trying
  • a few sprigs of lemon thyme?
  • a few cardamom seeds?
  • a small amount of lavender of violet flowers?
  • classic vanilla seeds?
  • almond extract? or replacing the rice flour with ground almonds?
I’m going to be playing with these all summer!

Posted on May 17, 2011, in Experimental and tagged , , , , . Bookmark the permalink. Leave a comment.

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