Tea Cookies on the Wild Side

Curds--flavored, thickened custards--are popular either in tart shells or as a spread for toast, scones, crumpets or biscuits. They’re traditional items on British teatime menus but adapt nicely to today’s more adventurous tastes.

Take, for example, Mango Curd. This adaptation of traditional lemon curd is slightly richer and sweeter than the original. It’s tempting to eat this by the spoonful, but, with a little patience, you can enjoy it slathered on Butter-Spice Biscuits (or cookies as you’ll no doubt think of them). While the curd is cooling, prepare the biscuits.

MANGO CURD WITH BUTTER-SPICE BISCUITS 1 medium-sized ripe mango 1/4 cup sugar 2 tablespoons butter 2 egg yolks 1 to 2 tablespoons fresh lemon juice Butter-Spice Biscuits

Peel mango and cut as much fruit as possible away from large pit. Place pieces in blender or food processor and puree. There should be about 1/2 cup puree.

Combine mango puree, sugar, butter, egg yolks and 1 tablespoon lemon juice in heavy-bottomed pan. Cook over medium heat, stirring constantly, until mixture thickens like pudding and coats back of spoon. Do not allow to boil. Add remaining 1 tablespoon lemon juice, if necessary for tart-sweet taste.

Spoon curd into bowl. Cover with plastic wrap and refrigerate. Slather on Butter-Spice Biscuits. Makes about 3/4 cup curd.

Butter-Spice Biscuits 1 cup flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash salt 1/2 cup unsalted butter 1/2 cup brown sugar, packed

Stir together flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl and set aside.

Cream butter until light. Add brown sugar and beat until fluffy. Blend in flour mixture by hand to make soft, but not sticky, dough.

Roll dough out 1/4-inch thick on lightly floured board. Cut into 2-1/2-inch circles. Rework scraps gently to make additional biscuits. Place biscuits on ungreased baking sheet at least 1 inch apart. Bake at 375 degrees until biscuits are lightly browned and firm, 14 to 16 minutes. Leave on baking sheet 5 minutes then cool on rack. Makes about 14 biscuits.

Note : Biscuits stay crisp few hours after baking and will soften second day. Leftover biscuits freeze well and can be served with bottled jam or mango curd.