Finally, after months and months of bunting and more Union Jacks than you could wave a stick at, the Jubilee Weekend has come and gone!
Today is the last in my series of royalty-inspired posts. I’ve made Regal Cola to serve at a street party, Edinburgh Tart (recalling HM’s previous title as Duchess of Edinburgh), Battenberg Cake (for Prince Philip’s family), Queen Cakes and Queen of Puddings. All well and good, but there is something missing. Something that reflects what this event is all about. Something that suits a diamond jubilee. What, oh what, should I make?
Clearly, it should be something that is based around the idea of the diamond. Biscuits in the shape of diamonds? Too easy. I could have gone for something that included edible diamonds, and while it is unlikely that HM will ever pop round to mine for a cuppa unannounced, I doubt that she would want to have a cake covered in fake diamonds. She’s got the real things back home. Nope, fake diamonds would be too tacky.
So I went rummaging in my cookbooks for a bit of inspiration…was there anything that referenced diamonds? Well, there appears there is no such thing in the world of British baking. Nothing. Nowt. Nada. Rien…rien de rien…but wait…in the world of French baking, there is something. Something perfect. For France has some lovely little shortbread biscuits called diamants. Which means “diamonds”. Exactly what I had in mind!
If you don’t know these biscuits, they are super-simple. You make a shortbread dough, then chill it. Once very cold, you roll the whole log in granulated sugar to provide a little sparkle, then cut into slices for baking. Easy-peasy!
I think these are a suitable item to finish on. Shortbread seems to me to be somehow fitting – the Queen Mother was from an old Scottish aristocratic family, and we know that HM has a fondness for holidaying at Balmoral up on Scotland. Fine biscuits which are fit for a Queen!
To make diamants:
• 100 grams butter
• 50g icing sugar
• pinch of salt
• 1 egg yolk
• seeds of 1 vanilla pod or 1/2 teaspoon vanilla extract
• 120g plain flour
• 20g ground almonds
Mix the butter and sugar in a bowl until light and fluffy. Add the salt, egg yolk and vanilla seeds, and beat until well combined.
Add the flour and ground almonds, and mix until the dough just comes together, and avoid the temptation to over-work.
Roll the dough into a log with a diameter of 3-4cm (depending on the size of biscuits you want). Wrap in cling flim, and leave in the fridge to chill in the freezer for an hour.
When you’re ready to bake, preheat the oven to 180°C (355°F). Line a baking sheet with greaseproof paper.
Sprinkle some granulated sugar on a worktop, and take the dough “log” and roll in the sugar, pressing lightly to ensure it is well-coated. Use a sharp knife to slice biscuits of about a 1 cm thickness, and lay, cut side down, on the baking sheet.
Bake for around 10-12 minutes until the edges of the cookies are just turning golden. Remove from the oven, allow to cool slightly on the tray, and then move to a wire tack to cool completly.