We drank too much. And then Traff ate all the biscuits I'd made for when Kate and Chloe come to see us this evening.
Total failure.
So, I have now made more biscuits.
The first batch of dough we made we very stiff, like a pastry and easy to cut.
Todays dough was sticky, wet and wouldn't cooperate with the cookie cutter, but it made fluffy, american style cookies so I think this was my preferance.
There are two major differences that I can chalk this up to:
1) Room temperature. Yesterday the kitchen was cold. Today I was making sushi rice and cooking breakfast and the heating was on. So it was all melty and gloopy. Yesterday it was colder so the butter in the dough didn't melt.
2) egg. The recipe only calls for an egg yolk. We ended up using the whole egg yesterday as the dough was so stiff and crumbly and we didn't have any milk, so today I just bunged the whole thing in regardless. I'd use a whole egg.
in future, I'll be using this recipe but making these changes:
Self raising flour
whole egg
not more than 15 minutes in the oven!
Adding chocolate chunks.
This is genuinely so easy you can do it hungover and even I didn't screw it up.
We baked them at 170 for 15 minutes. They don't go very brown. They just get crispier, so a tricky one to judge.
Some of the comments and other things people have tried are pretty handy:
https://www.bbcgoodfood.com/recipes/3468/basic-biscuit-dough
Anyway, try it:
- 250g butter , softened
- 140g caster sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 300g plain flour
- Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
No comments:
Post a Comment