Baking season continues: English Biscuits

[wiseheart]

Okay, we baked this batch (and the following one) with the 5th-term-kids (some 40 of them) on Wednesday already, but I was too dead to put it up then. Sorry for the delay.

Ingredients:

130 gr butter or margarine
110 gr icing sugar
3 eggs
100 gr mixed candied fruits (like lemon and orange peels and the likes)
20 gr raisins
grated peel of 1/2 lemon
1 tablespoon of rum
~20 gr vanilla-flavoured sugar
1 pinch of baking bowder
140 gr white flour

~ 35 paper capsules (5 cm diameter)
icing sugar to sprinkle the biscuits with

How is it made:

* pre-heat oven to 180-190°C
* cream butter, icing sugar, banilla sugar and grated lemon peels thoroughly;
* add the eggs, one by one, stir really well;
* add mixed floor and baking powder by the tablespoon, stir well; no butter flocks are supposed to be in the batter;
* mix candied fruit with raisins and rum and stir it into the batter;
* fill paper capsules with the batter to half;
* bake the biscuits 12-15 minutes, until they are a nice gold-brown colour;
* let them coold completely;
* keep them in a well-sealed tin box; they remain fresh for 4-5 weeks;
* sprinkle them with icing sugar only right before served.