I really tried to get this blog post ready to go live last night, but time ran away with me (and I had to do important things like test all these delicious biscuits...) I did, however, manage to get my first YouTube video in YEARS posted, and you can see it at the bottom of this blog post!
Read on to learn how to make custard creams, chocolate shortbread, and parmesan & poppyseed biscuits!
All the photos and videos kind of seem like they're in a bit of a jumbled order, because some doughs needed to be chilled and stuff, so bare with me! The recipes are straight forward if you just do one at a time! Maybe grab a big cup of tea like these ones...
• "go big or go home" mug by Veronica Dearly •
First up, the easiest biscuits - so I won't actually write out this recipe! Chocolate shortbread!
I used this Paul Hollywood shortbread recipe, and added in bashed up dark chocolate (which was VERY fun to bash) I rolled it pretty thick, and cut out decent sized biscuits. They're monsters!
Next, let's go for the custard creams. I'm SO glad we made them!
• 100g butter
• 50g caster sugar
• 100g plain flour
• 50g custard powder
• 1/2 tsp vanilla essence
For the filling:
• 150g icing sugar
• 75g butter
• a few drops of vanilla essence
• Preheat oven to 180ºC
• Cream the butter & sugar together, then add the rest of the ingredients until they form a dough.
• Roll out on a floured surface to 5mm thick, and cut an even number of biscuits.
• Place on a greased/papered baking tray and bake for 10mins or until golden.
• Leave to cool fully on a wire rack before filling.
• Mix the icing sugar, butter and vanilla, and spread on half the biscuits, before sandwiching together.
They are really tasty, and possibly even better than the real thing! Freshly baked goods are the one.
Finally, the parmesan & poppyseed, as we needed a savoury biscuit to even it out.
• 210g plain flour
• 1/2 tsp baking powder
• 1/2 tsp paprika
• pinch of cayenne
• pinch of salt
• 1/2 tsp freshly ground black pepper
• 165g unsalted butter, room temp
• 165g freshly grated parmesan
• 80g poppy seeds
• 1 egg, beaten
• Sift the flour, baking powder, paprika and cayenne into a bowl & add the salt and pepper.
• In a different bowl, mix the butter and parmesan - easiest with your hands or a spoon.
• Add to the flour & mix until it forms a dough, split it in half.
• Roll each half into a log, wrap in clingfilm & chill in the fridge for 30mins.
• Scatter the poppy seeds on a plate/tray/clingfilm.
• Brush the logs with beaten egg & roll in the poppy seeds until covered.
• Re-wrap them and refrigerate for an hour.
• Preheat oven to 170ºC and line a baking tray with baking paper.
• Cut the logs into 5mm slices, place them on the baking tray & bake for 12 mins, or until a nice deep golden colour.
• Cool on a wire rack.
These biscuits are very more-ish, so beware! They would be delicious with a bit of creamy brie on top, but are just as lovely on their own.
Make sure to use unsalted butter, or don't add any extra salt, as the cheese is very salty.
• This is an Ottolenghi recipe •
Of course, we had a little nibble on them while watching the contestants make their biscuits on the screen! There's no way we could have food envy with this plate sitting in front of us!
Aaaaaand finally, the video! It's a bit rough, but I'll improve the more I do it - so please encourage me! Just a silly little video of our day!
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