Anna Scholz is the owner and designer of fashion label Anna Scholz – annascholz.com – #exclusivelyplussize @annascholz specialising in plus size clothing.
FESTIVE BAKING…
It is time for another festive season. And although nearly every year I run away from the stressed out shoppers, the Christmas tunes and markets and escape to a beautiful beach in Goa where I can pretend Christmas never happens, I do enjoy a spot of festive baking.
My mum adores Christmas and can’t understand why I am not embracing it with the same enthusiasm. She decorates and wraps beautiful little parcels, plans family gatherings and she bakes and bakes because she is famous for making the best biscuits in the world.
Today I would like to share some of her favourite recipes with you, they make fantastic gifts or are just delicious to share with family and friends.
Thank you Mami x @annascholz #annaskitchen
Buttery white wine biscuits
*According to my mother the best biscuits in the world.
Ingredients:
375g our
50g sugar
1 pinch of vanilla sugar
1 pinch of salt
3 tablespoons of white wine
1 egg yolk
1 teaspoon of grated lemon zest
300 g butter (soft at room temperature) For the icing
300g icing sugar (sieved)
Juice of 1 lemon
Mix all ingredients together apart from the our. Add the our bit by bit until all is mixed in and you have a solid piece of dough. This dough is very buttery and you will need to wrap it in cling film and let it rest in the fridge for an hour.
Sprinkle a suitable surface with our, use half a portion of dough and roll it with a oury rolling pin until even and about 0.5cm thick. Use your favourite cookie cutter and cut into shapes, place the biscuits a little apart on the baking sheets.
Bake for 8-10 minutes at 200 Degrees, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.
Re-use the leftover dough and roll it out again until the dough is used up.
When they are fully cooled you can get on with the icing, mix the icing sugar with the lemon juice until you have a thickish paste and brush each biscuit with it carefully and let it set.
And as I am not a very festive spirited kind of girl, I dyed half of my icing baby pink with pink food colouring and coloured my piggie biscuits pink.
(My mum thought that was a terrible idea, she only likes the white stars and hearts).