A dangerously light, melt in the mouth, short biscuit, which ticks all the boxes
Red folder recipe – Netball biscuits
I think these were originally called almond crescents when they came to me from America. I took a batch to my daughter’s netball game once and pleads for those netball biscuits came in often from her friends. The name stuck. They are a little time consuming to shape (you do not have to shape them), but this recipe will make 40 plus so you can smugly fill your containers for the week. They keep really well, and you can finish them differently too.
- 185g unsalted butter at room temperature
- 85g granulated sugar
- ½ tsp vanilla extract
- 240g plain flour
- 90g ground almonds
Pre heat your oven to 180ºC and line two baking sheets with baking paper. I use two, baking one batch while shaping on the other.
My oven always bakes high so I do turn down to 160ºC, and depending on the weather they are sometimes done in 12 minutes. Keep an eye on that first batch you are looking for a definite golden edge, too pale and they will crumble.
- Beat the butter and sugar together until creamy and evenly pale. I use my electric mixer. The butter must be soft so if you have to soften it first do not let it turn to liquid. Make sure the mixture is thoroughly combined, any unmixed bits will make for soggy misshapen biscuits. Do make sure there is nothing lurking the bottom of the bowl. I give mine a good scrape down with the spatula a couple of times.
- Add the vanilla, give it a couple of mixes and then add the flour and the almond to make a stiff dough
- Scoop up teaspoons of the dough, shape into crescents and place onto cooking sheets. Bake for 15 -20 mins or until faintly tinged with brown. My baking trays are about 350mm x 350mm and I can fit 16 crescents at a time on them. I drop the teaspoon scoops onto the tray, roll into a ball (about 10g). I then go on to roll into a sausage shape and make 16 dough smiles, which I flatten with a fork. You can at this point simply flatten with a fork dipped in icing sugar to stop it sticking.
We love them simply dusted with icing sugar, but for special occasions, I dip the ends in warm honey and then crushed pistachios, which is heavenly but they have to be eaten that day. The other favourite, dip the ends in metered dark chocolate. I think I have to go and make some now! Enjoy and please share they are too good to keep to yourself