Source The English Kitchen
|1/2 cup||superfine sugar|
|8 tbsp||vegetable shortening|
|3 tbsp, softened||Butter|
|1 tsp||ground cinnamon|
|4 tbsp, finely chopped||pecans|
|4 tbsp||demerara sugar|
|1 1/2 cups, sifted||icing sugar|
|half a lemon's worth||lemon juice|
|only a bit, as needed||milk|
1. Pre-heat the oven to 190*C/375*F. Line two baking sheets with parchment paper and set aside.
2. Sift the flour and sugar into a bowl. Whisk together. Add the vegetable fat and rub it in with your fingertips until you have a fairly chunky mixture, with some pieces of fat about pea sized remaining. Add the water a little bit at a time, only adding enough to make a soft dough. Knead the dough briefly and then roll it out on a lightly floured board to a rectangle about 16 by 10 1/2 inches in size.
3. Spread the softened butter evenly over top of the dough. Mix the sugar, cinnamon and nuts together and then sprinkle this evenly over top of the butter. Starting at one long side, roll the dough up tightly. Seal the edge with a little water dabbed over the edge and pressing it together.
4. Using a sharp knife cut the roll into 1/4 inch slices. Place the slices on the lined baking sheets, leaving a space between them for spreading. Sprinkle some demerara sugar over top of each.
5. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.
6. To make the glaze whisk the lemon juice and icing sugar and milk together, only adding enough milk to make a drizzable glaze. Drizzle this over the cooled biscuits in a decorative manner. Allow to set before storing in an airtight container.