Lancashire Tosset Biscuits

Lancashire Tosset Biscuits

A traditional biscuit from the north west of England



25 servings
  1. 500 grams plain flour
  2. 150 grams caster sugar
  3. 500 grams unsalted butter softened
  4. 1 tsp caraway seeds
  5. 1 tsp coriander seeds


15 mins
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    preheat oven to 180C/350F/gas4

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    sieve flour and sugar into a large bowl, then rub in the butter.

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    Lightly crush the seeds in a pastel and mortar, add to the dough.

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    Stir the mixture and bring it together with your hands. Form into a ball, wrap in cling film and chill in the fridge for 1hr,DO NOT SKIP THIS STEP

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    Roll out the dough on a floured surface to 1/2 cm thick. Do not roll to thin. Cut out with 6cm cutter and transfer to floured baking trays.

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    Cool on a wire rack, dust with icing sugar to serve.

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    Bake in a hot oven for 10-15 mins until firm but not golden.

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    Cool on a wire rack and dust with icing sugar to serve.

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