Ingredients
| 180g Vutter Original | |
| 100g caster sugar | |
| 1 teaspoon vanilla paste | |
| 250g self-raising flour | |
| 100ml Pepler’s Drunk Doris Preserve | |
| Bear Gelato Horchata sorbet, to serve |
Drunk Doris Preserve is a luscious botanical preserve that’s great on toast, as a sweet treat or paired with savoury flavours such as meats and cheese. Here I have used it to add its rich, boozy charm to a simple crisp biscuit.
Bear Gelato has encapsulated all the lovely nutty, rice and spice flavours of the popular beverage in a refreshing vegan horchata sorbet. It’s perfect on its own, try it with dark chocolate sauce and sliced stone fruit, or pair, as I have here, with some crisp jammy biscuits to make a lovely vegan dessert.
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Instructions
| 1. | Cream the Vutter, sugar and vanilla paste together until the sugar has dissolved, at least 3 minutes. |
| 2. | Add the flour and stir well to combine. Refrigerate for 30 minutes. |
| 3. | Tip onto a well-floured surface and bring together into a ball. |
| 4. | Divide in half and roll out to 3mm thickness. |
| 5. | Cut 32 circles with a 7-8cm cutter, gathering up the scraps and re-rolling as necessary. |
| 6. | For the tops, cut holes in the middle of half the biscuits with a 3½-4cm cutter. |
| 7. | You will have 16 tops and 16 bottom biscuits. |
| 8. | Divide between two or three baking sheets and refrigerate for at least 30 minutes. |
| 9. | Heat the oven to 180°C. |
| 10. | Bake for 10-15 minutes, checking after 10 minutes and removing any that are browning – you want a light golden shade. |
| 11. | Because the biscuits are delicate, they will brown at different times in different ovens or where the dough is a little thicker or thinner, so start checking after 10 minutes. |
| 12. | Carefully lift onto a rack to cool. Store in an airtight container for up to 7 days. |
| 13. | To serve, spread a heaped teaspoon of Drunk Doris Preserve over a base biscuit and cover with a top biscuit. |
| 14. | Serve that day with scoops of horchata sorbet. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings