BOURBON BRILLIANTS

So as it turns out my fav biscuits are bourbon biscuits and so I decided to have a go at making my own. Using the brilliant World Wide Web I found a recipe...which I followed...then tweaked by adding random handfuls of extra flour / sugar and an egg. In other words this recipe could be a little off.

I plan to make them again as they were a HIT. 

I promise to double check the measurements and post accordingly. But until then you'll have to do with this 'guess' of a recipe.. yeah sorry about that!! But hey who said 'creating art' was a precise science!?!

Note I say 'art' - I'm sure by classing anything as 'art' you don't have to follow any rules as it ruins your creative streak!! (well this is what I'm going with anyway - and who's gonna question that!?!??)
RECIPE:

125g Plain Flour
60g Caster Sugar 
25g Cocoa Powder
1/2tspn Bicarbonate of soda
50g Stork or Butter
1 Egg beaten
1 tbsp syrup

75g Icing sugar
50g unsalted butter - room temp
1 tbsp Cocoa powder
1 tbsp Camp coffee essence
50g of 70% dark chocolate to decorate

METHOD:

Pop the oven on at 170oc or 160oc for Fan assisted. Get out as many baking tray as you have and line with baking parchment. Prep done!Put all the dry ingredients in a bowl and mix.Place the butter/stork in a saucepan with the syrup and heat until melted. Pour into the melted concoction into the the dry ingredients and stir. Then add the beaten eggs. Now get your hands in there and mix up up into a good ball of tasty dough.Pop in the oven for 12-18 minutes until golden brown. Once ready pull out the oven but leave them on the hot baking trays until the tray has gone cold, which at this point you can pop them onto a wore rack to finish cooling. *really important to leave on the hot baking tray as this will make sure they'll have that crunch!Once cooled you can melt off some delicious dark choc in a bowl over a pan of hot water. Then using a spoon or spatula, get some of the melted choc and squiggle over the top of the biscuits. Leave to set on the wire rack.

I've decided that is actually COMPULSORY to have a glass of ice cold milk whilst eating these. It makes the experience much more IMMENSE!
Enjoy & Merry Christmas for tomorrow. Hope you all have a festive food filled feast!!xx

Ginger Biscuits

These again are made using one of mum's fab recipes. My sister and I used to make them as kids...well get to the stage of eating loads of raw dough anyway...

Here is Victoria Tunstill's (my mum's) secret recipe for her famous ginger biscuits:

RECIPE:
 (this makes LOADS you may want to do just half the recipe to start with)
1 1/2 lb Plain Flour
1lb Caster Sugar
5tspn Ginger Powder
2tspn Bicarbonate of soda
Pinch of salt


1/2lb Stork or Butter
2Eggs - beaten
8 tbsp syrup
And if you're feeling extra naughty... 200g of 70% dark chocolate to dip them in after they've cooled.

Pop the oven on at 190oc or 180oc for Fan assisted. Get out as many baking tray as you have and line with baking parchment. Prep done!

Put all the dry ingredients in a bowl and mix.

Place the butter/stork in a saucepan with the syrup and heat until melted. Pour into the melted concoction into the the dry ingredients and stir. Then add the beaten eggs. Now get your hands in there and mix up up into a good ball of tasty dough. *

* This is the point I end up eating most of the raw dough mixture...*

Pull off small blobs of dough and roll into balls - no bigger than a 50p piece.
Place spaced out on a baking sheet and press your finger gently on the top to 'squidge it'. They will spread whilst cooking, I usually fit 12 on a square baking sheet.

Pop in the oven for 10-12 minutes until golden brown. Once ready pull out the oven but leave them on the hot baking trays until the tray has gone cold, which at this point you can pop them onto a wore rack to finish cooling. *really important to leave on the hot baking tray as this will make sure they'll have that crunch!

Once cooled you can melt off some delicious dark choc in a bowl over a pan of hot water, and one by one dip in the biscuits and then leave to set on the wire rack.

DELICIOUS!!!

TOUCH Christmas Treats

I decided to take some of my baked goods to share at work this year... as you can see by the time I got round to taking photos, most of the biscuits had been eaten already!?!

Ginger Biscuits and Linzer Hazelnut Dodgers and the usual load of juicy clementines.

Off to bake more tonight to replenish the jars, and will be posting the recipes up soon.

MERRY CHRISTMAS!!