Even though these biscuits are soaked in syrup they retain some texture, (think cake/dumpling), so you are able to pick them up and pop them in your mouth easily. They are quite easy to make and are perfect when you are after something a little bit different. This is a very basic recipe so feel free to add to it. Perhaps some lemon zest, coconut or ground nuts in the biscuit? The choice is yours and the fun is in the tasting ;)
125 grams of unsalted butter, softened1/4 of a cup of sour cream1 egg1 and 1/2 cups of plain flour1/2 a teaspoon of baking powder2 dessert spoons of caster sugarFor Syrup:
1/4 of a cup of sugar1 and 1/2 cups of water1 teaspoon of vanilla essence1 dessert spoon of lemon juice
Preheat oven to 170 degrees celcius.Beat butter until light and fluffy. Add in the caster sugar, beat, then the sour cream, beat in well, then the egg. Mix until throughly combined. If mixture curdles just continue to beat until creamy.Sift in combined flour and baking powder and stir until combined.Using a tablespoon of the dough, make a ball and gently roll over the rough edge of a grater. Continue with the rest of the dough and place on a large baking tray. Bake for 25-30 minutes .For the syrup: In a small saucepan, combine the sugar, water, vanilla and lemon juice. Bring to the boil and continue boiling for 5 minutes.Place cooked biscuits in a shallow dish. Tip over the syrup and leave biscuits to soak the syrup up for 4 hours. Then refrigerate for 2 hours.Serve as is or with some whipped cream.