amaretti-style biscuits

Nibbled with coffee, served as petit fours or even blitzed to make a cheesecake base, these are versatile biscuits. If you prefer, omit the almond extract and add 1½ teaspoons ground ginger to the flour instead.

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MAKES: 30

PREPARATION: 10 minutes

COOKING: 8–10 minutes

140 g (5 oz) plain (all-purpose) flour

½ teaspoon baking powder

1 pinch sea salt

½ teaspoon ground cinnamon

85 g (3 oz) dark muscovado or soft dark brown sugar

a few turns of freshly ground black pepper

60 ml (2 fl oz/¼ cup) vegetable oil

2 tablespoons golden syrup (light treacle)

½ teaspoon vanilla extract

1 teaspoon almond extract

Heat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.

In a small bowl, whisk together the flour, baking powder, salt, cinnamon, sugar and pepper. In a separate bowl, whisk together the oil, golden syrup, vanilla and almond extract.

Pour the wet ingredients into the dry and stir to combine. Knead to amalgamate if you need to. Roll level teaspoonfuls of the dough into balls, put on the prepared baking tray and flatten into discs about 8 mm thick (³/₈ inch). Leave 3 cm (1¼ inches) between each disc as they spread out a bit during cooking.

Bake for 8–10 minutes, or until pale brown underneath. They will still be quite soft but will firm up as they cool, so don’t be tempted to leave them in the oven too long. Leave on the baking tray for 5 minutes, then transfer to a wire rack to cool and harden.