Well, not really. But in Dutch, we call these biscuits “zandkoekjes”, which literally translates to sand biscuits. Probably because of the crumbly texture. So it’s not that big a leap to mud pies. Really, it’s not. Sand. Mud. Biscuits. Pies. Really.
They’re incredibly easy to make, so this time I’m going to do things slightly different and add a video!
Makes about 16 biscuits
- 100 grams of self-raising flour
- 75 grams of cold unsalted butter
- 50 grams of granulated sugar
- pinch of salt
Math wizards will realise that you can easily adapt the amounts, as long as you keep to a 4:3:2 ratio.
Wash your hands with cold water so they’re clean and COLD. Put all the ingredients into a bowl. Cut the butter into cubes. With a knife, not a fork. Ahem. Then “pinch” the butter with your fingertips to mix it with the sugar and flour. Keep on pinching until it starts clumping together. Take small lumps of dough and place them on a baking sheet. Flatten them with your hand. They don’t need to look perfect.
Place the sheet into a preheated oven at 170 degrees Celsius.
After two minutes they look like this.
After four minutes they look like this.
After seven minutes they look like this.
After nine minutes, they’re done.
Might be a bit shorter or longer depending on your oven, so keep an eye on how brown they are. You want slightly brown edges but not much more. Refer to the picture if you’re unsure.
They will come out still a bit soft, so let them cool down on the sheet for about 2 (if you’re hungry) to 15 (if you can wait that long) minutes. Enjoy!