I don't normally repeat a recipe if I can help it, or remember, but K for Kiss Biscuits was just too hard to resist, and they are MrsDrWho's favourites. It was almost four years ago, so I'm giving myself a free pass.
This is my mum's recipe and before her, my nan's. The measurements were in ounces and pounds so I converted them to metric. I used a 6cm diameter cutter and made 45 complete biscuits.
If you don't like Hundreds and Thousands, you can use some toasted coconut instead. I also add lemon juice to the icing, but it can be plain vanilla. I used my mum's raspberry jam: 2011 batch. Traditionally the jam is raspberry or blackberry in our house, but never apricot.
Jammed Kiss Biscuits improve with keeping, but you can keep them iced and un-jammed in an airtight container for many weeks.
Kiss Biscuits makes 40-50
- 225g softened butter
- 225 caster sugar
- 1 tspn vanilla extract
- 1 egg
- 450g plain flour
- 1 tspn baking powder
- 1 tbspn (20ml) cornflour
- Hundreds and Thousands
For the icing
- 100g pure icing sugar, juice of half a lemon
- enough water to make an icing consistency
Cream the butter, sugar and vanilla until it is pale, light and fluffy. The sugar should be dissolved. Then add the egg and beat briefly but well.
Sift the flours and baking powder together. Add the flour to the creamed ingredients and mix to combine. It needs to be done thoroughly but gently, trying not to overwork. I usually bring it together at the end with my hands. (Clean) Form the dough into a round-ish shape, wrap in clingfilm and refrigerate for 30 minutes.
Roll out a quarter of the dough between two pieces of baking paper or, bravely, on a floured board, to a thickness of about 3 mm. Using a 6cm diameter cutter dipped in flour, cut out biscuits and place on the tray. They can be quite close together as the biscuits really don't spread very much.
I re-roll the left over pastry with a new piece of cold dough and keep doing this until the very end.
To make the icing, sift the icing sugar and then add the lemon juice and enough water to make it an icing consistency. It needs to be runny enough to spread, but stiff enough so it stays on the top of the biscuit.
Put the hundreds and thousands in a bowl and then as each biscuit is iced, press it gently into them and push the icing into shape if it has oozed over the edge of the biscuit. Top the jammed biscuit with an iced one and you are done.