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…
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
- 125g butter, softened
- 45g sugar (granulated, if possible)
- ½ tsp vanilla extract
- 150g plain flour
- 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.)
- 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).
- 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.
To find out more about Teatime in Paris, head over to MadAboutMacaroons.com