I like to make these biscuits as soon as we spot the first shoots of rhubarb in the garden. The rhubarb is chopped straight into the biscuit dough, and orange zest is added to intensify its flavour. If you are a fan of rhubarb crumble, these biscuits will certainly hit the spot.
MAKES AT LEAST 12
115 g unsalted butter, softened
115 g demerara sugar
1 large egg
180 g plain flour
1 tsp vanilla extract
zest of ½ an orange
½tsp bicarbonate of soda
150 g fresh rhubarb, chopped into 1 cm pieces
FOR THE CRUMBLE
30 g unsalted butter, softened
30 g plain flour
40 g demerara sugar
20 g caster sugar
1 tsp orange zest
YOU WILL ALSO NEED
Small ice-cream scoop (optional)
Preheat the oven to 180ºC/Mark 4 and line two baking trays with non-stick baking paper.
Cream together the butter and sugar, then beat in the egg. Add the flour, vanilla and orange zest and mix gently until combined.
Fold the rhubarb into the mixture.
Using a small ice-cream scoop or two tablespoons, put 12 dollops of the mixture onto the prepared trays, spacing them at least 3 cm apart. Bake for 10 minutes.Meanwhile, make the crumble topping: rub the butter into the flour using your fingers, then stir in the other ingredients. Take the biscuits out of the oven, flatten them a little with a palette knife, then put about 1 tablespoon of crumble on top of each one. Return to the oven and bake for a further 5 minutes, or until golden around the edges. Leave on the trays to cool. These biscuits are best eaten the day you make them.
Recipe from Biscuit by Miranda Gore Browne, published by Ebury Press, £14.99