Seasonal Scents and Spices

Our homemade biscuits in the Blakelow hamper come with a dusting of nutmeg – Blakelow Melts recipe below.

But did you know that Nutmeg is a great wintery spice which can do so much more than liven up your Eggnog or indeed our Blakelow Melts.

It was traditionally used as an antimicrobial and anti-inflammatory, nutmeg can also be used to ease stomach ache – mixed into a milky drink or pudding. An adaptogen (no, it is a real word), which means it can both act as a sedative or stimulant depending on your bodies need, it is also said to help reduce stress and aid sleep.

Whether you grate it into a mug of hot chocolate, sprinkle it over your porridge or just enjoy your Blakelow Melt biscuits, if you need a reviving, stress busting boost try some Nutmeg… the perfect seasonal treat and full of Hygge too.

Blakelow Melts recipe

Makes about 24 biscuits

150g unsalted butter – softened
40g icing sugar
165g plain flour
40g custard powder

Method – I use an electric hand mixer

beat together the butter and icing sugar until pale and fluffy – about 2-3 mins
sift the flour and custard pdr into the butter/sugar – I usually mix this together with a metal spoon
do not over work the dough or the biscuits will be tough
turn the dough out onto a lightly floured surface
shape into a  sausage shape about 200mm long and about  40mm in diameter
place the dough onto a piece of kitchen foil – roll up and refrigerate for about 30mins

when ready to use just slice into discs about 8mm wide
place on a baking sheet allowing room for the biscuits to spread a little
I then, using a fine grater, grate a some fresh nutmeg on the top – you can use powdered if you like – not too much though

place the biscuits into a pre heated oven at 180c / 160c fan or gas 4
bake for 8 – 10 mins until pale golden

you don’t have to cook all the biscuits at once – just slice as many as needed then keep the rest of the dough in the fridge – keeps for 3-4 days and can be frozen – just defrost in the fridge until ready to use

Happy Baking

Comments are closed