the timing is tricky by numbers but at some point they will be perfect for how you like them between 15 and 25 mins, but only for a window of a couple of minutes so vigilance is very much your friend
Joined: 25 Jun 2007 Posts: 9887 Location: Devon, uk
Posted: Sat Apr 04, 20 7:49 pm Post subject:
not hob nobs
4 oz/ 115g SR flour
4 oz/ 115g sugar
4 oz/ 115g oats
4oz/ 115g salted butter. or unsalted and add salt.
1/2 tbsp syrup
1/2 tbsp hot water
1/4 tsp bicarb of soda
Preheat oven to 180c/ 160c fan. line a baking tray
melt the butter water and syrup in a pan. Mix the remaining ingredients together, pour in butter mixture and stir well.
make walnut sized balls of the mix and arrange on the tray with growing space.. Cook for 15mins, they should be lightly brown. The biscuits will seem soft at first, move to a rack to cool as soon as they are firm enough to handle. They will become crunchy once cool.
makes 18 - 20.
4 oz/ 115g SR flour
4 oz/ 115g sugar
4 oz/ 115g oats
4oz/ 115g salted butter. or unsalted and add salt.
1/2 tbsp syrup
1/2 tbsp hot water
1/4 tsp bicarb of soda
Preheat oven to 180c/ 160c fan. line a baking tray
melt the butter water and syrup in a pan. Mix the remaining ingredients together, pour in butter mixture and stir well.
make walnut sized balls of the mix and arrange on the tray with growing space.. Cook for 15mins, they should be lightly brown. The biscuits will seem soft at first, move to a rack to cool as soon as they are firm enough to handle. They will become crunchy once cool.
makes 18 - 20.
I shall try these. I think I just have enough SR flour.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Sun Apr 05, 20 4:29 pm Post subject:
Good recipe. I added a teaspoon of ground ginger. Very yummy.
Nicky cigreen
Joined: 25 Jun 2007 Posts: 9887 Location: Devon, uk
That's interesting Nicky. Your recipe is very similar to my Famous biscuits one. The main difference is the SR rather than plain flour. Mine is a wholemeal version using honey not syrup.
Today's batch was for Basildon, we've done Sean's Honey recipe my hazelnut one (substituting pistachio & apricot) and lemon & poppy seed. There's also chocolate muffins and malteser muffins (they use ovaltine).
some bits are stated for a wide set of reaction parameters, some others will be specific to your kit and conditions.
110gm caster sugar
1 beaten egg
110gm plain soft flour
1/2 teaspoon baking powder
2 tablespoons "espresso" style instant coffee
1 tablespoon ground coffee
the original uses far less but this works far better
100gm good dark chocolate
that can be for immediate use or any time up to a month later if the biscotti are stored in a dark airtight thing until dressed
pre heat oven to "moderate" 180/190c in most ovens
whisk sugar and egg
stir in flour, baking powder and coffees
mix to sticky dough
roll into 20cm log
place on greased oven tray
bake approx 25 mins until firm/lightly browned
rest ten mins
reduce oven temp to "slow moderate" 150/160c
slice log , diagonally into 1 cm slices
put on ungreased tray
bake approx 25 mins or until dry and crispy turning once
cool on wire rack
you should have 18 full ones and 2 end corners as cooks perks
glaze one side with chocolate (no more than a week before eating see keep well above)
i know it says keeps well but not round here they get eaten asap as they are rather nice
they are a good one for making multiple batches and then doing the chocolate to all before setting them free or a pretty good cupboard biscuit chocolate or not
ps it seems a lot of coffee but it works out pretty well for flavour and they are not speed crackers(the coffee profiteroles are a very different matter )
i will enquire of sd if she has any good suggestions, her macaron are top notch but very labour-intensive, delicate to transport and have a shelf life of hours.
she makes plenty of other things, but those are really ace, iirc there are choccy dickies ( what a difference a b makes, oops but:lol: ) among the repertoire
i have a favourite bicky that many do not care for but perhaps they do not appreciate the nutritional/calorific value of them
i know the basic ingredients and have most of them, i will do a bit of R and D then say nowt, admit defeat or pop up a suitable recipe.
a meal you can dunk a few of in a cuppa in a few mins might be handy for busy folk
it should be easy to "improve" the originals in assorted ways to make them "fancy" if long term storage is not the first design criteria, eye appeal and universally "delicious" are not central to the originals as they are rather bland and hard to most palettes but better nutrition than most "snacks".
)
View Latest Posts