SM 2002-03 p.55 [01.061.01]
Makes 16–18
Cereal: chocolate-coated, e.g. Choco Snaps or Coco Pops
Showing posts with label Biscuits. Show all posts
Showing posts with label Biscuits. Show all posts
Tiny Florentines
SM 2002-11 pp.98–99 [01.048.02]
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Crunchy rough Scottish oatcakes
04.050.01
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Ginger snaps (MC's recipe)
Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
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