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.
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
There's just two weeks until Christmas Eve, which means it's time I got into my annual spate of Christmas baking. It'll be a bi...
-
You'd think that after spending my Saturday making all those Christmas mince pies and meringues, (and cleaning the oven) I'd have sp...
-
If you've sneakily scrolled ahead and glanced at the pictures on this post, you might be a little confused. After all, I've already ...
-
I decided to ease myself into this challenge by starting with one familiar recipe and one totally unfamiliar one. For the unfamiliar rec...
-
I haven't yet made many of the jam recipes in the Edmonds book, or the chutneys and relishes. I'll have to make them more often if I...
-
Actually, it's a plastic snaplock container, not a tin, but "biscuit tin" just sounds better, don't you think? I like to h...
-
On Friday evening I headed down to Rakaia for a barbecue at Bex's place, the occasion being the celebration of her 30th birthday. Natura...
-
I absolutely love mayonnaise: It must be the Dutch influence in my upbringing (yes, Mum, it's your fault). I use mayonnaise the way oth...
-
I used to bake a lot as a kid. Since then, my parents' carefully-instilled lessons to do with checking you have all ingredients before ...
-
I've never had much luck with banana cakes. They always seem to come out overcooked on top and gooey in the centre. Yet I still make one...
No comments:
Post a Comment