Wednesday, November 9, 2011

Nutty golden tastiness

Time to fill the biscuit tins again - this time it's nutty golden cookies (p42).

You start by melting butter and golden syrup in a saucepan (or bowl in the microwave, if you prefer), then adding sugar and vanilla. When this mixture has cooled down a bit, stir in beaten egg.

The next step is to sift flour, baking powder and custard powder into a separate bowl, and add it to the melted butter mixture alternately with the nuts. You could chop up your own nuts for this, but I just used a couple of 70g packets of pre-chopped nuts. They're cheap as chips and are definitely easier to use. Of course, if you want larger chunks of peanuts in your biscuits, you might have to chop your own.

When the dry ingredients and all the nuts are mixed in, the resulting soft, sticky dough is so tasty that I couldn't stop myself from sampling the odd bit as I was rolling the mixture into balls and pressing them down with a fork. For a change, this recipe actually made exactly as many biscuits as the recipe stated - I must have made them exactly the right size.

The biscuits came out golden and extremely appetising. They're surprisingly soft in texture, with crunchy pieces of nut scattered throughout. Very tasty hot from the oven, and just as nice once they've cooled down. Simple, tasty and fast to make: have a go at this one next time your biscuit tin is empty.

No comments:

Post a Comment

Popular posts this week