Biscuits disguised as fruit are the best kind of biscuits. Sadly these watermelon biscuits do not count as one of your five a day, but they’re worth indulging in regardless.
TAKES 2 HOURS, PLUS CHILLING
100g butter, softened
100g caster sugar
1 large egg
½ tsp vanilla extract
250g plain flour, plus extra for flouring
½ tsp baking powder
¼ tsp salt
Red gel food colouring
Green gel food colouring
1. Cream the butter and sugar in a large bowl until light and fluffy, then add the egg and vanilla extract and combine.
2. In another bowl, mix together the flour, baking powder and salt, then gradually add this to the butter and sugar mixture until you have dough.
3. Reserve approximately 100g dough and leave to one side, then add a few drops of red gel food colouring to the remaining dough and knead until fully coloured.
4. Shape the red dough into a 15cm x 7cm (6in. x 2¾in) rectangle then roll it widthways and wrap in cling film.
5. Take 40g of the reserved dough and add a few drops of green gel food colouring, kneading it until fully coloured. Wrap the green dough and remaining plain dough separately in cling film and put all dough into the fridge for 2 hours.
6. On a lightly floured surface, roll the plain dough into a 15cm x 7cm (6in. x 2¾in.) rectangle. Remove the cling film from the red dough and then place it widthways on to the plain dough.
7. Wrap the plain dough over the red dough until it’s fully covered and smooth it out so no red dough is showing.
8. Repeat this step with the green dough but roll it out into a 20cm x 7cm (8in. x 2¾in.) rectangle before wrapping it around the plain and red dough.
9. Cover the dough in cling film and leave in the fridge for another 2 hours until firm.
10. Preheat oven to 160°C, then unwrap the dough and slice it into six 1cm-thick circles with a sharp knife. Place them on to baking trays lined with baking paper, making sure they have enough space to expand a little when in the oven.
11. Lightly press six cacao nibs into each round of dough, allowing a little gap along the diameter of the circles as they will be cut in half once baked.
12. Bake for 9–11 minutes, checking carefully that they don’t over-brown, then remove from the oven and immediately cut them in half on the baking trays.
13. Transfer the segments on to a wire rack and leave to cool completely. These watermelon biscuits will keep for 2–3 days at room temperature in an airtight container.
Love the recipe? Now buy the book!
The Tropical Cookbook by Alix Carey is published by Summersdale Publishers, price £10.99