Making an Impression with My Biscuits
Country mouse heads to town. I’m off to London in a bit of a rush – people to see, places to go, tea to drink and chocolate to eat. This post will go out while I’m there. Before leaving, I need to make something for the friends I am staying with; something that can take a bit of a battering, isn’t too heavy and won’t take up too much space. Well, there is only one thing I can think of – biscuits.
I can’t make just any old biscuits of course, they are a present and need to look a little fancy. It’s time to try out the new textured rolling pin I picked up at The Big Cake Show as well as have another go at using a cookie stamp. I’ve had very little success with these before as the impression has always disappeared on baking. I need a more robust recipe. I know who to go to; Miranda, Queen of Biscuits. I’ve made a few recipes from Miranda Gore Browne’s book Biscuit and I’ve enjoyed all of them. Once again, she hasn’t let me down; there’s a recipe for Irresistible Chocolate Biscuits, a firm biscuit suitable for fancy icing. Well I’m not going to do any icing, but the recipe is meant to produce firm biscuits, so should suit my proposes very well – that’s what I’m hoping anyway.
I’ve pretty much followed Miranda’s recipe but as I want my friend’s children to enjoy them and they aren’t going to have any sweet icing on top, I’m using milk chocolate rather than dark. I’m also adding some allspice – well why not?
Adding ⅛ tsp Cornish sea salt, ⅛ tsp ground black pepper and ¼ tsp cinnamon works well too.
This is how I made:
Textured and Stamped Chocolate Biscuits
- Melted 55g of 37% milk chocolate (G&B) in a large bowl over a pan of hot water.
- Removed from the heat and added 200g cubed unsalted butter.
- Creamed this together, adding 160g vanilla sugar (caster) part way though.
- Added 1 heaped tbsp golden syrup and creamed until the mixture was light and fluffy.
- Beat in an egg.
- Sifted in 350g plain flour, 50g cocoa powder (G&B) and a scant teaspoon of allspice.
- Stirred until just combined. Formed into a ball, placed in a plastic bag and put in the fridge for an hour.
- Removed from the bag and cut into two peices. Rolled out one piece to about 3mm in depth, then cut our rounds suitable for the size of my cookie stamp.
- Stamped the rounds and placed on a couple of baking trays.
- Baked at 180℃ for 10 minutes. Removed from the oven and placed the biscuits on a wire rack to cool.
- Meanwhile, rolled the other dough half to about the same thickness using my textured rolling pin to do the last roll, pressing down quite firmly as I did so.
- Cut out heart and rabbit shapes and baked as before.
Before I rush out the door and leave the oven on, I better check on those biscuits.
I was half expecting my impressions to look, er, well, not very impressive. But I am delighted to see that this time they’ve held. Well done Miranda. Not only do the biscuits look rather good, I think, but they taste just right too. They have a good firm texture, but thankfully cannot be confused with hard tack. They have a good strong chocolate taste with a spicy undertone. The question is, will they make it all the way to London? I’ll let you know, it’s a long journey and I might get hungry.
As these have now become my favourite biscuits for stamping, I am entering them into The Biscuit Barrel over at I’d Much Rather Bake Than … Laura has chosen favourites as this month’s theme.
I’m also sending them off to Javelin Warrior’s Made with Love Mondays as they were entirely made from scratch.