Biscuits d’anchois à la Royale

Name: Biscuits d’anchois à la Royale
Yield: Makes About 30
Cuisine: United Kingdom
Ingredients: 2 tsp anchovy essence; 2 egg yolks; 3 tbsp double cream; a few drops of red food dye, such as cochineal (optional); 1 shelled hard-boiled egg; 85 g/ 3 oz chilled butter, diced; 60 g/ 2 oz butter; 170 g/ 6 oz plain flour; one 60-g/ 2-oz can of anchovy fillets, drained; 1 tsp cayenne pepper

Preparation info

Makes About
30

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

These easy-to-make biscuits are a good nibble with dry sherry or dry white wine.

Ingredients

170 g/ 6 oz plain flour
85 g/ 3

Europe
United Kingdom
Pescatarian
Bread
Baking

Method

In a food processor, blitz the flour with the butter until they crumb. Add the egg yolks and anchovy essence and process briefly, adding a little water through the feeder tube until a stiff dough forms. Scrape out on to cling-film, roll up and chill for 30 minutes.

Preheat the oven to 200°C/400°F/ gas 6