March in the Kitchen
It’s a quiet time in the garden at the moment, so this month we’d like to share our recipe for Lemon Barley Biscuits. We grow this nutritious grain at Trill and are demonstrating the range of delicious dishes that can be made with the grain and flour at our Barley Tasting day on 20th March, we hope you’ll be able to join us!
Trill Lemon Barley Biscuits
150g unsalted butter, very soft
1 large free-range egg
Juice and zest of one lemon
175g barley flour
50g dried cranberries or blueberries
2 baking trays lined with non-stick baking parchment
Heat oven to 180C/350F/Gas 4
Put the soft butter, sugar, egg, barley flour and lemon into a bowl and beat thoroughly. Stir in the dried fruit. Take a heaped teaspoon of the mixture and put it onto a prepared tray, using another teaspoon to push the mixture off the spoon and into a rough mound, flatten slightly. Repeat with the rest of the mixture, spacing the mounds apart to allow for spreading. Bake for about 15 minutes until a light golden brown. Remove from the oven, leave to cool for a minute, then carefully transfer the biscuits to a wire rack and leave to cool completely. Store in an airtight container and eat within four days.