Peach Biscuits for Christmas

***This is a re-post from 2010***

I first posted this recipe in 2008, it's one of those recipes that's just always been in the family, always impresses and is a real treasure to share. And I always re-post this blog entry in the week before Christmas each year, as about now is the time when people start calling me for the recipe! There are a few versions around, but they all end up at the same place: an almost too cute to eat peach. Perfect with tea and delightful in the afternoon....or anytime. It's fun to make with children and a wonderful classic to introduce into your 'what to bring?' repertoire. With December fast upon us, if you haven't made a peach before...why not try one now?

I'm always being asked about this recipe and make a point of making them at Easter and Christmas. They have a very special place in my family and have become a family favourite. I have tried a few different versions in all the years I've been making them and they were all delicious (except for the shortbread version which completely crumbled - what was I thinking??) but this recipe below is the staple I keep returning to. 

Feel free to experiment and make it your own. You have extra liberty with the filling - my favourite is firmly nuts, leftover crushed biscuit and condensed milk with a splash of rum. But I've enjoyed nutells mixed into crushed nuts, a paste of dried raisins and rum and even lindt chocolate balls softened in the microwave and then squashed between the two sides. You can really do anything as long as it holds and keeps. Another nice touch is to add a sprig of stem to the peaches (break off a piece of pretzel) and add mint leaves immediately before serving. 

I was planning on making an extra large batch this year, but it's been too hot down my way. It's over 41c today and Christmas day is forecast for 37c with hot days all between - the worst weather for biscuit making, so it looks like I'll be giving my baking a miss this year. Still, for those of you able to bake and interested in trying out this traditional, charming biscuit - here it is:

click the read more tab below to view the full recipe and instructions.

Peaches

Preparation:

• 150ml veg oil
• 200 grams of caster sugar
• Mix and leave aside for at least 2 hours

After 2 hours have passed:

• In a bowl, mix 600 grams plain flour, 
• 2 level teaspoon baking powder, 
• 2 large eggs and 
• 50ml buttermilk

Add the oil and sugar preparation that you set aside 2 hours previously. Mix all together.

You want smooth biscuit balls. If, after a few minutes of mixing by hand, your mix is crumbly and not coming together, add more buttermilk, a little at a time, until the right consistency is reached. 

Roll into small balls formed from a teaspoon (to be exact the best peaches are between 18-24 grams each if you want to weigh the dough before rolling.)

Place the balls on baking paper / grease proof sheet on biscuit trays 

Bake for approx 15 minutes at 385F, peaches should still be white and just tinged around the edges, do not over bake.

Take trays out of the oven to stop biscuits browning and whilst still warm, scoop out the middle of each ball. This is tricky (and you will suffer some losses the first time you try) but you will get the hang of it. I usually hold a paper towel in my palm so I can handle them as warm as possible. Some people use melon scoops, I use a very small sharp knife - whatever is easier for you. Keep the scooped out crumbs for the filling. 

For the filling, 

Mix biscuit crumbs with approx.100gms ground walnuts, 5 tablespoons apricot jam and a tablespoon of vanilla essence and the rind of a lemon until smooth and thick. The filling is made to taste, so add more or less of the jam or nut meal as you prefer. When the scooped biscuits are cool, fill both sides with the filling (don't over fill) and press lightly together to create a peach. 

There are many filling options:

You can also add 1 small tin (200 mls) condensed milk to the biscuits and nut meal without adding the jam and warm over a double boiler until sticky. Allow to cool and insert. This is my favourite filling and I usually add a splash of rum for good measure.

For the dip colouring:

Prepare 2 bowls 

1 x 100ml milk, 2 tablespoons sugar and yellow food colouring

1 x 100ml milk, 2 tablespoons sugar and red food colouring

Mix until sugar is dissolved. 

Food colouring amounts: depends on what brand you use, add 1 teaspoon and then keep adding until the colour is a rich hue. I use naturally extracted food colouring however you can use any brand you prefer.

Dip each peach into yellow bowl first, gently shake off any excess and then dip into the red bowl. Immediately blot with clean paper towelling. Do this quickly. Then roll in crystal white sugar. 

Voila! you have made a peach!

This recipe yields approx 30 peaches at 2 inches in size (60 biscuit balls)

These peaches taste better on the 2nd and 3rd day when all the flavours have merged. 

Keep in an airtight container. Lasts 7-10 days.

Troubleshooting!

Mixture too dry

Add a little buttermilk, tablespoon at a time, until mixture is of right consistency

Colour does not take

The biscuits are 'browned' and browned biscuits will not hold colour. The biscuits should be baked and taken our whilst still white. Keep an eye on your trays as they approach the 12 minute mark

Colour is crazy

Too much food dye makes the biscuit hyper coloured and bright. Experiment until you find a hue that you like. Add less dye or dilute with more milk

Biscuit is too wet / fell apart / soggy / doesn't hold its shape

Ok, this is important. When you scoop out the biscuit - hollow out a section of the middle, but do not hollow out the whole biscuit so that only a fine layer of shell remains. You are scooping out a centre, not hollowing out the biscuit.

And, keep the crumbs from the scooped out centres and use these crumbs in the filling mixture. 

And, when dipping into the dye - you really only need to colour the cheeks very quickly. Then you immediately blot them dry them with paper toweling. The biscuit must still be firm and somewhat dry to touch. Do not hold the biscuit in the milk - do not dunk the biscuit. A quick dip - that's all you are doing. 

Biscuits should be regular biscuit consistency...not falling apart.

This is a biscuit which improves each time you make it and soon you will be making trays of perfect peaches in no time, just take the time to pay attention to the little details that make it trouble free.