Anise and Demerara Jumble Biscuits

These are some traditional English jumble biscuits, baked in the Middle Ages. They are traditionally flavoured with vanilla, anise or caraway seeds, so I have kept them close to the historic manner, using crushed star anise. I shaped them in a simple 'S' shape and topped them with crushed demerara sugar halfway through baking.

The biscuits themselves are baked so they are crisp and crunchy, with this being emphasised by the demerara sugar topping which baked to caramelise slightly. The level of anise is perfect, giving a spiced but not overpowering flavour. They are a simple but very delicious bake.

Recipe - Makes 12

• 90g plain flour
• 50g caster sugar
• 30g butter, diced
• 1 tsp ground almonds
• 30ml milk
• 1/2 tsp ground star anise
• 20g demerara sugar, crushed

Put the flour, almonds and star anise in a bowl and stir together. Add the butter and rub in to form breadcrumbs. Stir in the sugar then enough of the milk to form a soft dough. Wrap in clingfilm and chill for 20 minutes.

Divide the dough into 12 equal sized pieces. Take them one at a time and roll them into 10cm long sausages. Shape them into S shapes and place, spaced apart, on a lined baking tray. Place this in the fridge to chill for 30 minutes to set the shape.

Preheat the oven to 190C then, once chilled, bake for 8 minutes. Remove the biscuits from the oven and sprinkle the top with demerara sugar. Return to the oven and bake for a further 5 minutes, or to just browning.

Leave them on the tray for 3-4 minutes then gently remove to a wire rack to cool completely.