This is the recipe for Tosset cookies also known as Lancashire biscuits.
They are tasty, flavored and can be adapted to taste. Their secret lays in the combination of spices.
You can use lavender, cinnamon, basil, anise or any other spice that is not hot but I stay faithful to the classic version which I find truly remarkable.
According to foodsofengland.co.uk, ” Associated with the village of Stalmine, near Poulton-le-Fylde, ‘tosset’ may be a corruption of ‘St. Oswald’. Very similar to the nearby Goosnargh Cake.”
I have no much to say about this recipe. These cookies are delicious!!! They are crumbly and melt in your mouth.
I use margarine instead of butter and I modified the quantities to my needs.
I posted this recipe for my wonderful collaboration with Pakmaya Romania which provided us high quality ingredients.
- 200 g butter or margarine
- 250 g all purpose flour
- 150 g confectioners sugar
- ½ teaspoon salt
- ½ teaspoon ground caraway
- ½ teaspoon ground coriander
- Preheat the oven at 170°C ( low heat )
- Mix slowly the butter with salt, flour and confectioners sugar, usingyour fingers. Don't overmix.
- When is almost done, add the spices and mix them in a little bit.
- Wrap in a cling film and set in the fridge for at least 1 hour ( may be overnight )
- Dust a surface with flour and roll out the dough to about 5 mm thickness. ( I love them thinner, at 3-4 mm )
- Cut out your shapes ( traditionally as in picture) and place on the lined tray.
- Bake at low heat for 10 – 15 minutes Must be crispy but not golden.