Category Archives: Biscuits

Small Breads, a Bundt and Speculaas Biscuits

2nd January 2014

For those of you who don’t know IMK, Celia curates an ever growing list of lovely bloggers who share things happening in their kitchens across the world.  Click on the link to go to Celia @ FIgjamandlimecordial.com to find out more. I don’t have lots of wild and exotic things to show you that arrived for Christmas as I spent Christmas on the beach but you might like to see these photos anyway from my Bristol kitchen.

Sesame coated rolls

My current favourite thing to do with dough is to make the date syrup kefir dough with a healthy scoop or two of stoneground wholemeal in the mix and then shape it into a loaf and a tray of rolls. I am somewhat enamoured of rolling the rolls in sesame seeds before leaving them for their final prove as I love the taste that sesame seeds add to the dough and it makes a change from the usual floury tops I tend to make. These rolls use about 85 – 100 g of dough and bake on a tray in about 20 minutes at 210-220º C. They freeze well and are very good for slicing for emergency toast, for a lunch as here, and perfect stuffed with salami for a picnic. Continue reading

Friends are Olympic Gold

I was sent a comfort parcel by Julia not so long ago which included a tin of her golden homebaked walnut shortbread biscuits.

I  consumed the whole lot in the space of a couple of days, so I have begged the recipe from her. My past attempts at shortbread biscuits haven’t always been that good, so she has shared her recipe with me and they work perfectly, even if, like me, you overcook the first lot slightly because you are so bad at judging when biscuits are cooked.

So here are my Olympic biscuits to see us through to the end of the Games.

So part of my problem (and I have a few at the moment),  according to everyone who knows me, is that I put myself down, and the problem with putting yourself down, is that when people say nice things you don’t believe them and would prefer it if they didn’t. Neat isn’t it? So just make the biscuits, no credit to me please, it’s all Julia’s  work, who has tweaked the original BBC Good Food recipe to perfection.

But we are on safe ground with biscuits, and these are the business, buttery and crisp and melt in your mouth and go perfectly with the British antidote to all of life’s troubles: a great cup of tea!

Here is Julia’s recipe which she says I can share with you.

I wrote the recipe out exactly as she sent it to me. See below. I was trying out the  Noteshelf app for iPad which had exciting hearts and little pictures and you can write on it with your finger as well. The photo shows the wisely labelled tin they came in.

And what did I do with the spare egg whites? I made Financiers (friands) aux Pépites de Chocolat from a French Baking book that another wonderful friend gave me!

Edit : Lovely Phil who chefs at The Loaf in Crich (we met in Yorkshire at Joe and Martin’s Baking Weekend a couple of years ago)  has had a go at the biscuits too – as he had a new biscuit tin which needed filling. I cheekily asked him if he would take a pic if he made them, here they are, complete with mug of tea, I hope he doesn’t mind me showing you his photo. Julia  – your biscuits are a hit with everyone!

and here are Carla’s (made in Rome)

she has titled this photo ‘The Biscuit Diet started this afternoon…. ‘ She never does things by halves either  “I did twice the recipe so had 4 logs..walnuts hazelnuts raisins cranberries ( and lots lemon zest)”

 

Peanut Butter Cookies from Short & Sweet

Dan Lepard Peanut Cookie Short & Sweet

Yesterday I had E’s help playing along  with me in the Short & Sweet baking challenge which you can join in with any time. Read more about shortandtweet here on Evidence Matters’s tumblr blog.

She is a good sport, not only did she do the washing up, but she made these fantastic peanut butter cookies !  She even watched benignly while I tweeted away as we baked. Continue reading

February Flapjacks

Now is the season of my discontent
Made happy eating by this plate of flapjacks

  • 250 g Porridge oats
  • 175 g soft butter
  • 85 g of chopped glacé cherries
  • 60 g of slightly crushed flaked almonds
  • 50 g of salted caramel sauce or 50 g golden syrup (Choclette is right and I had too much sweet stuff here – been back and weighed properly when I made them again, and have dropped the syrup quantities)
  • 125 g soft brown sugar
  • two capfuls of Kirsch (why not? – actually don’t, because you can’t taste it…)

These have always been called flapjacks in England as far as I know, though I understand from my transatlantic readers that the word flapjack is used to describe a popular breakfast pancake in the US and Canada.  Another one of those words that has two different uses. See the comments for the discussion on this. Continue reading

Buttermilk (Yoghurt) Oatcakes

The Shortandtweet challenge this week was buttermilk oatcakes or cheesy buttons from Short and Sweet by Dan Lepard.

Dan Lepard Short and Sweet Oatcakes

I made a batch of Dan Lepard’s buttermilk oatcakes, fitting them in between making supper and sorting out my friend’s Macs which had inexplicably locked her out. While I am useless at fixing my own, the God Geek of Tech smiled on me last night and I managed to get her up and running which gave me a big rush of happiness.

I used home made yoghurt as I didn’t have any buttermilk and it is given as an alternative in the recipe.

I split the batch and did half with no added sugar at all. I wasn’t sure how fine to grind the oats so I whizzed away, forgetting to whizz more for the shaping, but I hadn’t washed up the food processor so just did a few more. It makes a sticky moist mixture and it is very quick to put together.

I found it a bit fiddly to shape and messed around for ages. In the end I put a cutter over the mix and patted away at it through the top with the back of a spoon and then I pressed them out some more with my fingertips.

I baked on fan at 150 ºC but they were really not done after 25 minutes and I put them back again for another chunk of time. I really had no idea of how to judge when they were done, so going by golden edges I took them out and left to cool. They were still a bit soft in the middle when they cooled and the following day they are on the soft side, maybe that is the effect of the yoghurt? I think I prefer the oatcake recipe in the Handmade Loaf, but then I am a fan of Nairns Oatcakes, which are very hard and have a distinctive dry mouth feel and a slightly tangy taste which these don’t have, I wonder if more salt would do the trick for me and a longer bake. I will experiment some more when I have a moment.

I tested this little plateful just now ; very nice with some creamy Chavroux for a morning snack. Forgot to have breakfast (well that’s my excuse!) Healthier than chocolate digestives and quite moreish once you get going on them.

Now where’s the Cheddar?

This week’s recipe is one of my all time favourite Dan Lepard recipes, top tea cakes! on Page 88 of the book. if you haven”t made these and love toasted tea cakes this is the one to go for. I love this recipe. Just love it!