Zhejiang-style Aberffraw Biscuit

Ingredients

In this Zhejiang-style adaptation, the traditional Aberffraw Biscuit is transformed by incorporating Zhejiang flavors and cultural elements. The biscuits are shaped into lotus blossom patterns, a symbol of purity and elegance in Zhejiang cuisine. The addition of floral notes and aromatic flavors, commonly found in Zhejiang dishes, gives these biscuits a unique twist while still maintaining the buttery goodness of the original recipe. We alse have the original recipe for Aberffraw Biscuit, so you can check it out.

• 200g (1 2/3 cups) all-purpose flour 200g (1 2/3 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1 tablespoon dried osmanthus flowers 1 tablespoon dried osmanthus flowers
• 1/2 teaspoon dried chrysanthemum petals 1/2 teaspoon dried chrysanthemum petals
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 7g (4g saturated)
• Carbohydrates: 13g (5g sugars)
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the vanilla extract, almond extract, dried osmanthus flowers, dried chrysanthemum petals, and a pinch of salt to the butter mixture. Mix well to combine.
4. 4.
   Gradually add the flour to the mixture, stirring until a soft dough forms.
5. 5.
   Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
6. 6.
   Use a lotus blossom-shaped cookie cutter to cut out the biscuits and place them on the prepared baking sheet.
7. 7.
   Bake for 12-15 minutes, or until the edges of the biscuits turn golden brown.
8. 8.
   Remove from the oven and let the biscuits cool on a wire rack before serving.

Treat your ingredients with care...

• Dried osmanthus flowers — Gently crush the dried osmanthus flowers before adding them to the dough to release their aromatic fragrance.

Tips & Tricks

• For a more pronounced floral flavor, you can steep the dried osmanthus flowers and chrysanthemum petals in warm water for a few minutes before adding them to the dough.
• If you prefer a sweeter biscuit, you can increase the amount of sugar to your taste.
• These biscuits are best enjoyed within a few days of baking. Store them in an airtight container to maintain their freshness.

Serving advice

Serve Zhejiang-style Aberffraw Biscuits with a cup of fragrant green tea for a delightful afternoon treat. They can also be enjoyed alongside a bowl of sweet red bean soup for a traditional Chinese dessert experience.

Presentation advice

Arrange the biscuits on a decorative plate, allowing their lotus blossom shapes to shine. Dust them lightly with powdered sugar for an elegant touch. Consider adding a sprig of fresh osmanthus flowers as a garnish to enhance the visual appeal.