After being called out of work to pick up an ‘under weather’ George, I found myself searching the cupboards to see what I could scrape together to make ‘cookies’. Too ill to be at nursery, but well enough to demand ‘baking’, eat sugar and get flour on every surface in the kitchen.
The almond and citrus biscuits turned out a to be a success and can be made with wheat plain flour and butter, but in our case made with gluten free plain flour and dairy free spread.
Ingredients:
125g Caster sugar
125g Olive oil spread/ unsalted butter
2 medium eggs
Grated peel from 1 lemon
Grated peel from 1 orange
1/4 teaspoon of almond extract
260g Gluten free plain white flour/ Plain flour
100g ground almonds
Optional: Icing sugar for dusting
Method:
Cream the caster sugar and spread/butter together, either by hand or in our case in our much relied upon KitchenAid, until pale and fluffy.
Beat in the eggs.
Add the almond extract, peel and ground almonds. The add the flour, preferably sifted, but not in our case.
Mix well, until the mixture comes together to form a dough. You may need to add a little more flour if the mixture is too wet.
Wrap in clingfilm and chill for an hour.
Preheat the oven at 150 °C fan, 170°C or gas mark 3.
Roll the dough out to 1/2cm thick and cut out in whatever shape your fancy. Place on a lined baking tray.
Bake for 14-15 minutes, until the edges are turning golden.
Cool.
Dust with icing sugar if you fancy and eat with a cup of tea.
Jo reeves 
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