Almond Cloud Biscuits - My Recipe

Inspired by Nigella Lawson – How To Be A Domestic Goddess

Makes around 15

Ingredients for the biscuits:
• 250g soft unsalted butter
• 125g caster sugar
• 330g self raising flour
• few drops vanilla extract

Ingredients for the buttercream:
• 100g soft unsalted butter
• 200g icing sugar
• few drops almond essence (go easy!)
• splash of milk

1. Preheat the oven to 170°c. Beat together the butter and sugar for the biscuits until pale and fluffy then gradually stir in the flour and vanilla until you have quite a dry dough.

2. Use your hands to roll teaspoons of the mixture into balls and place on greased baking sheets, leaving plenty of room for spreading. Wet a fork in a little water then use it to lightly press down on the biscuits to flatten them slightly and give them a nice finished look.

3. Bake the biscuits for around 20 minutes. They are done when they are lightly golden but will still feel soft when you take them out. Leave on the baking sheets for a minute or two to firm slightly then cool on a cooling rack.

4. Now make the buttercream by beating the butter and icing sugar together till thick and creamy. I find it best to add the icing sugar a little at a time and always sieve it first. Loosen the mixture slightly with a tiny splash of milk and add the almond essence, going carefully as it can be overpowering.

5. Once the biscuits are totally cool sandwich pairs of them together with a little of the buttercream. I finished up with some buttercream left but this is delicious spread on a slice of shop bought Madeira cake. Perfect with a cup of tea to get you through a rainy afternoon.

These biscuits have a soft, melting texture and are rich and buttery, made even more intense by the gorgeous buttercream. They do not keep well, however, as they go rather soggy after a day so I would recommend to make them on a day when they are sure to be eaten.