Caraway biscuits These elegant biscuits can be used to decorate Heston's trifle or you could just serve them with a nice cup of tea.

Preparation time 1 hour 30 minutes, including chilling time
Cooking time 10 minutes

Ingredients

• 150g/5¼oz unsalted butter
• 100g/3½oz unrefined caster sugar
• 50g/1¾oz ground almonds
• ½ tsp salt
• 1½g/¼oz baking powder
• 125g/4½oz plain flour
• 1 vanilla pod, seeds only
• 10g/½oz caraway seeds, lightly toasted
• 45g/1½oz (about 3) free-range egg yolks

Method

1. Place the butter and sugar in a food mixer and cream together for five minutes.
2. Add all the dry ingredients, including the vanilla seeds and caraway seeds, and continue to mix until incorporated thoroughly.
3. Add the egg yolks one at a time until incorporated and a dough forms.
4. Remove the dough from the mixer and wrap in cling film. Place in the fridge and leave for at least one hour.
5. Cut out a piece of parchment paper the same size as your baking sheet and place on a work surface. Sit the dough on the parchment paper and cover with another sheet of parchment paper.
6. Using a rolling pin, roll the dough out to a thickness of 1mm. Place in the freezer until completely chilled through.
7. Preheat the oven to 150C/300F/Gas 2.
8. Remove the top sheet of parchment from the chilled dough and place on a baking tray and bake in the oven for ten minutes, or until golden-brown.
9. Remove from the oven and immediately cut out 5cm/2in circles from the cooked dough, using a pastry cutter.
10. Allow to cool completely before using in the trifle, or serving separately.

Recipes and additional information are available in a book to accompany the series, Further Adventures in Search of Perfection, available at all good bookshops and online shops: Further Adventures in Search of Perfection by Heston Blumenthal Published by Bloomsbury ISBN: 9780747594055

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