Baked two kinds of biscuits over the weekend and wanted to share. The butter was made from the trim off white widow, sleestack skunk and cheese.
Almond and cranberry oat cookies.
84g canabutter
34g plain flour
17g oats
67g golden caster sugar
22g chopped almonds and dried cranberries
1 egg
Pinch of salt
Pinch of baking powder
Place sugar and butter into a bowl and combine
Add remaining ingredients and combine thoroughly
Lay out a section of cling film and scoop the mixture along the middle of the cling film
Roll the cling film around the mixture and place in the freezer for 30 minutes
Remove dough from the freezer and slice into sections around 1-2 inches thick. Place on a baking tray covered in Greece proof paper. Leaving large spaces as the dough will expand during cooking. I place 6 per tray.
Baking in over at 150oc until golden and flat.
Enjoy!
Almond and choc chip biscuits.
250g canabutter
140g golden caster sugar
1 egg yolk
300g plain flour
1 tsp almond essence
1 tsp vanilla essence
50g choc chips
Mix butter and sugar together. Add flour, vanilla and almond essence, egg yolk and choc chips. Mix to form a dough. Place on a flour covered surface
Roll out the dough to approx 2 inches thick and cut with your chosen biscuit cutters
Place biscuits on a baking tray covered in greese proof paper.
Cook at 150oc until golden but still soft to the touch
Enjoy!
Almond and cranberry oat cookies.
84g canabutter
34g plain flour
17g oats
67g golden caster sugar
22g chopped almonds and dried cranberries
1 egg
Pinch of salt
Pinch of baking powder
Place sugar and butter into a bowl and combine
Add remaining ingredients and combine thoroughly
Lay out a section of cling film and scoop the mixture along the middle of the cling film
Roll the cling film around the mixture and place in the freezer for 30 minutes
Remove dough from the freezer and slice into sections around 1-2 inches thick. Place on a baking tray covered in Greece proof paper. Leaving large spaces as the dough will expand during cooking. I place 6 per tray.
Baking in over at 150oc until golden and flat.
Enjoy!
Almond and choc chip biscuits.
250g canabutter
140g golden caster sugar
1 egg yolk
300g plain flour
1 tsp almond essence
1 tsp vanilla essence
50g choc chips
Mix butter and sugar together. Add flour, vanilla and almond essence, egg yolk and choc chips. Mix to form a dough. Place on a flour covered surface
Roll out the dough to approx 2 inches thick and cut with your chosen biscuit cutters
Place biscuits on a baking tray covered in greese proof paper.
Cook at 150oc until golden but still soft to the touch
Enjoy!
