Sun and Moon Biscuits is a modern British recipe for a classic set of biscuits made with semolina flour and flavoured with almond essence that are cut into round sun and crescent moon shapes. The full recipe is presented here and I hope you enjoy this classic British version of: Sun and Moon Biscuits.
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Sun and Moon Biscuits: A British recipe for a classic set of biscuits made with semolina flour and flavoured with almond essence that are cut into round sun and crescent moon shapes.
Cream together the butter and sugar in a bowl until pale and fluffy. Sift over the flour, baking powder and semolina then work into the creamed mixture, adding just enough of the milk to yield a stiff dough. Now add the almond essence.
Cover the dough with clingfilm and set aside to chill in the refrigerator for 30 minutes.
Turn the dough out onto a floured work surface and roll out quite thinly then use a 5.5cm round cutter to stamp out rounds from the dough. Take half the rounds and using the same cutter stamp out half-way across each one to yield a half-moon shape.
Re-roll the scraps and cut out more mounds and half-moon shapes. Place the resultant biscuits on baking trays then transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for about 12 minutes, or until firm and just lightly coloured around the edges.
Transfer to a wire rack and allow to cool before storing in an airtight tin or jar.
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