In season this month
chicory
pink grapefruit
purple sprouting broccoli
rosemary
spring greens
spring onions
watercress
wild garlic
Pink grapefruit and pepper melting moments
MAKES 16 | PREP 30 MINS PLUS COOLING COOK 25 MINS | EASY
DOUGH
170g plain flour, plus extra for dusting
65g icing sugar, sifted
65g cornflour
170g salted butter, room temperature
zest of ½ pink grapefruit
1 tsp coarsely ground black pepper
FILLING
120g icing sugar, sifted
60g salted butter, room temperature
1 tbsp freshly squeezed pink grapefruit juice
zest of ½ pink grapefruit
drop of pink food colouring
1 Heat the oven to 160C/140C fan/gas 3. Line 1-2 baking trays with baking paper. To make the dough, sift together the flour, icing sugar and cornflour in a large bowl. Add the butter, grapefruit zest and pepper, and use an electric whisk on a medium speed to beat until just coming together. It will look like breadcrumbs – use a wooden spoon to bring everything together.
Pinch off pieces of dough, using damp hands to roll them into smooth balls – you should have around 32 in total. Arrange on the baking tray, spacing them apart as they will spread slightly while baking. Dip the prongs of a fork in some plain flour and gently press down into the middle of each biscuit, but not all the way, to create firm lines in the biscuits once
