Ingredients
175g (6 oz) Plain Flour
1tsp Mixed Spice
110g (4oz) Loseley Summer Meadow Butter
110g (4 oz) Caster Sugar plus extra for sprinkling
Lemon 1, grated rind
75g (3 oz) Wild Blueberries
Egg 1, beaten
Method
1 Sift the flour and spice into a large bowl. Add slivers of Loseley Summer Meadow butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.
2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.
3 Preheat the oven to 180 ˚C/ 350˚F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1/4 in) thick slices. Put them on the baking sheet, spaced a little apart.
4 Bake the biscuits for 15-18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.
Cook’s tips
The wild blueberries in this recipe are semi-dried and they are available in the supermarkets along with other dried fruits.
Use currants or add orange rind if you like.
For a more fancy biscuit, roll out the dough and cut with a shaped cutter.
For more lunch box recipe ideas, check out our Recipe section
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