Morning Biscuits

Preparation info
  • Makes about


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Baking these thin, crisp, almond biscuits is the kitchen’s first job each day at Gidleigh Park. They are served warm with morning tea or coffee. We make the dough last thing at night. By morning it is rested perfectly.


  1. oz (65 g) whole almonds
  2. 10 oz (275


  1. Brown the almonds in the oven. Use a dry baking tray and a hot oven – 400°F (200°C) Gas 6. Shake the tray occasionally so that the almonds brown evenly. This should take 5 minutes only.
  2. Allow the almonds to cool and then grind in a food processor.
  3. Add the hard butter, piece by piece, then add the flour, sugar and salt. Process together.
  4. Add the