I had a large lump of marzipan and some chocolate ganache left over from making last week’s petit fours. I HATE throwing food away so I decided to make a batch of marzipan refrigerator cookies.
It was a quick and easy recipe.
They can be cooked off in small or larger batches – the dough can live happily in the fridge for a week or so – or freezer more indefinitely.
Nothing beats a homemade biscuit – and we loved the sweet, almond flavour of these. If you prefer your cookies to be soft & gooey rather than crisp, lower the heat of the oven to about 150ºC.
- 225g / ½lb flour
- 1tsp baking powder
- 85g / 3oz butter
- 85g / 3oz caster sugar
- ½tsp caraway seeds
- 2 eggs
- wine glassful of milk
- Pre-heat the oven to 150ºC/300ºF/Gas mark 2
- Grease a 15cm/6-inch loose-based cake tin
- Sieve the flour and baking powder
- Rub in the butter
- Add sugar and caraway seeds
- Stir in the eggs and milk
- Pour the batter into the greased tin
- Bake for about an hour
- Remove the cake from the tin and allow to cool on a wire rack
- It works well with a scrape of butter and is the perfect accompaniment to an afternoon cup of tea