Diamond Biscuits Recipe

Diamond Biscuits Recipe

Due to be released in the UK on 7th May (30th June USA), Teatime in Paris by Jill Colonna is a charming book packed with lots of delicious recipes to help you recreate the taste of a French patisserie in your own home. In the extract below, Jill shares with us her Diamond Biscuits recipe…

Diamond Biscuits

My daughter, Lucie, loves swooning over the glistening window displays of high-end jewellers in Place Vendôme. She also adores making these biscuits, as they are addictively soft and crumbly for something so simple. What’s more, if you’ve run out of eggs it’s a perfect recipe to have up your sleeve.

Diamants are the French equivalent of shortbread and, when rolled in granulated sugar, they glisten like diamonds. You could say that Lucie’s in the sky with these diamants!

If you’re in Place Vendôme and feel like splashing out for a special occasion, then pop in for afternoon tea at the Ritz or any of the other grand hotels nearby such as the Mandarin Oriental, the Meurice, or the Crillon, and make an afternoon of it.

Diamond Biscuits Recipe

Makes approx. 20 biscuits
Prep time: 15 minutes
Chilling time: 25 minutes
Cooking time: 8 minutes
Temperature: 180°C/360°F fan (Gas 6)

Serve with Lady Grey tea or Darjeeling, the Champagne of tea

Ingredients:

  • 125g butter, softened
  • 45g sugar (granulated, if possible)
  • ½ tsp vanilla extract
  • 150g plain flour

Method:

  1. Mix the butter and sugar until light and creamy, either using a balloon whisk or in a stand mixer using the flat (or paddle) beater. Add the vanilla extract and gradually add the flour. Keep mixing until the batter forms into a ball. (At this stage you could add a different flavour such as cinnamon.)
  2. Roll the dough out onto a floured surface, ensuring you roll it as round as possible into a sausage, to about 3cm (1¼”) in diameter. Roll in cling film and chill in the fridge for 25 minutes. Meanwhile, preheat the oven to
    180°C/360°F fan (Gas 6).
  3. Once chilled, roll in the sugar then cut into 1cm-thick (approx. 3⁄8″) discs. Place them on a baking sheet lined with baking paper or a silicone mat and bake for 8 minutes until golden.

Top Tip: To keep your sausage shape round in the fridge, without a flat side, roll it in cling film and place it on top of a plate covered in rice.

TEATIME IN PARIS jkt FINAL.indd

 

 

To find out more about Teatime in Paris, head over to MadAboutMacaroons.com

 

 

 

1

8 Comments

  1. Pingback: A Royal Baby Girl? Time to Party! | Mad about Macarons! Le Teatime Blog in Paris

  2. Marie-Christine de Cassagnac

    Congratulations for the arrival of the baby Princess!
    Thank you for sharing one of my friends recipes.
    Jill Colonna is a great coo. She has released another book on macarons which is aldo fantastic!, I cant wait to get her new book on May 20th where she will be signing Teatime in Paris, in Paris!!!!

  3. I have Jill’s new cookbook in my kitchen and I cannot wait to make one of her scrumptious recipes. Those biscuits look wonderful!

  4. How can you go wrong with such a simple recipe? They’re always the best! Can’t wait to dive into this book!

  5. Brilliant biscuit recipe that will have me dreaming of taking tea at the Paris Ritz (which I may well enjoy do when it re-opens later this year!),
    Thanks for sharing…

  6. June Stobie

    This seems to me not just a recipe book – I love the fact that Jill Colonna recommends different teas to drink with her recipes. She also recommends interesting places to have afternoon tea in Paris – essential knowledge when visiting the city when time is limited.

  7. I adore Jill and her blog and book – which I already own and have been reading. I haven’t baked from Teatime in Paris yet simply because I cannot decide what to make! But these cookies look perfect for teatime – or rather coffee time for this American (expat in France).

  8. You can’t go wrong with a book like Jill’s to help you plan a tea party! From macarons to éclairs and profiteroles there’s something for every sweet tooth 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

*