{"id":3188,"date":"2019-09-03T11:41:45","date_gmt":"2019-09-03T11:41:45","guid":{"rendered":"\/flatmate-HQ\/?p=3188"},"modified":"2019-09-03T11:41:46","modified_gmt":"2019-09-03T11:41:46","slug":"bake-off-biscuit-week","status":"publish","type":"post","link":"\/flatmate-HQ\/bake-off-biscuit-week\/","title":{"rendered":"Great British Bake Off | Biscuit Week Recipes"},"content":{"rendered":"\n

Tonight (3rd September) is the second week of 2019’s Great British Bake Off – and it’s biscuit week! Everyone loves a good biscuit, whether it’s a crunchy ginger snap or a soft and gooey salted caramel cookie, nothing goes better with a cup of tea. To get in the mood for tonight’s show (and to give you something to nibble on, because God knows when I’m watching Bake Off all I want to do is eat snacks), here are five delicious biscuit recipes for you to try.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Fork Biscuits ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

Fork Biscuits<\/h2>\n\n\n\n

Let’s start off nice and simple, with the humble three-ingredient fork biscuit. These are a favourite of Mary Berry – and as much as we all love the Prue and Paul combo, there’s definitely a Mary-shaped hole in the Bake Off tent, so we can honour her with a tasty treat.<\/p>\n\n\n\n

Mary’s recipe is very straightforward; all you’ll need is:<\/p>\n\n\n\n

100g Butter, softened
50g Caster sugar
150g Self-raising flour
Makes 16 cookies<\/strong><\/p>\n\n\n\n

\"Fork<\/figure>\n\n\n\n

Method<\/strong>
1. Preheat the oven to 180\u00b0C \/ fan 160\u00b0C \/ gas mark 4
2. Lightly butter two baking trays
3. Beat the butter in a bowl until softened
4. Gradually beat in the sugar, and then the flour
5. Use your hands to bring the mixture together and form a dough
6. Separate the dough into about 16 walnut-sized balls, and place them
spaced apart on the baking trays
7. Dip a fork in some water and use it to flatten the biscuits
8. Bake in the preheated oven for 18-20 minutes until they’re a pale golden colour. Leave to cool on a wire rack.<\/p>\n\n\n\n

Hot Chocolate Biscuits ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

Hot Chocolate Biscuits<\/h2>\n\n\n\n

Okay, time to kick it up a notch with Vivek Singh’s hot chocolate biscuits. Flavoured with cinnamon, cayenne and black pepper, these biscuits pack a real punch alongside the indulgent chocolate.<\/p>\n\n\n\n

Ingredients<\/strong>
100g of\u00a0white chocolate
85g of butter, softened
70g of soft brown sugar
185g of caster sugar
1\u00a0egg white
1 tsp vanilla essence, or extract
150g of plain flour
60g of\u00a0cocoa powder
4 pinches of\u00a0black pepper
4 pinches of\u00a0cayenne pepper
1 tsp\u00a0ground cinnamon
1 tsp ajwain seeds, optional
1\/4 tsp\u00a0salt
1\/4 tsp bicarbonate of soda
1 dash of olive oil<\/p>\n\n\n\n

\"Hot<\/a><\/figure>\n\n\n\n

Method<\/strong>
1. Preheat the oven to 180\u00b0C \/ gas mark 4
2. Beat the butter with an electric mixer until smooth
3. Add both sugars, and continue beating until they’re fully mixed – about 1 minute
4. Add egg white and vanilla, beat until smooth
5. Sift the flour, cocoa, spices and bicarbonate of soda into the mixing bowl. Beat on a low speed until a soft dough forms – if it’s too dry, add a little splash of milk
6. Divide the dough into two equal portions, and roll into logs 2.5cm thick. Wrap in cling film and chill for 10 mins (the dough, not you!)
7. Before baking, cut the logs horizontally to make 2-3cm discs, and arrange on an oiled baking sheet
8. Bake for 11 minutes
9. Melt the white chocolate on a low heat, then drizzle over the cooled biscuits
10. Put the biscuits in the fridge to set, and serve at room temperature<\/p>\n\n\n\n

< Fork Biscuits<\/strong><\/a><\/p>\n\n\n\n

Crunchy Peanut Butter Cookies ><\/strong><\/a><\/p>\n\n\n\n\n\n\n\n

Crunchy Peanut Butter Cookies<\/h2>\n\n\n\n

I could easily sit and eat a whole batch of these deliciously moreish crunchy peanut butter cookies – and they’re so easy to make.<\/p>\n\n\n\n

Ingredients<\/strong>
140g whole unsalted roasted peanuts\u00a0
250g plain flour\u00a0
\u00bd tsp baking powder\u00a0
80g light brown soft sugar\u00a0
80g caster sugar\u00a0
\u00bd tsp salt\u00a0
140g butter, room temperature\u00a0
100g smooth peanut butter\u00a0
1 egg\u00a0
2 tbsp clear honey
Makes 24 cookies<\/strong><\/p>\n\n\n\n

\"Peanut<\/figure>\n\n\n\n

Method<\/strong>
1. Preheat the oven to 180\u00b0C \/ gas mark 4
2. Spread the peanuts over a baking tray and bake for about 8 minutes, until they’re a pale golden colour – this isn’t essential, but adds to the flavour
3. Chop the nuts with a knife or food processor
4. Put the flour, baking soda, sugars and salt in a big bowl and mix
5. Cut the butter into cubes and add it to the bowl, with the peanut butter
6. Rub the butter and peanut butter into the dry ingredients using your hands, until you have a breadcrumb-like mixture
7. Beat the egg
8. Add two-thirds of the chopped peanuts to the mixture, followed by the egg and honey
9. Mix everything with a wooden spoon to make a rough dough – try not to overwork it to avoid tough cookies!
10. Line two baking trays with baking paper
11. Take a walnut-sized piece of dough and roll it in your palms until smooth, then press it into the remaining peanuts making a flatter disc
12. Place peanut-side-up on the baking tray, and repeat with the rest of the dough leaving plenty of space between the cookies on the tray
13. Bake for 10-12 minutes until evenly golden.<\/p>\n\n\n\n

< Hot Chocolate Biscuits<\/a><\/strong><\/p>\n\n\n\n

Parmesan and Rosemary Biscuits ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

Parmesan and Rosemary Biscuits<\/h2>\n\n\n\n

There’s always a couple of savoury creations on Bake Off, so those without a sweet tooth can try these fragrant Parmesan and rosemary biscuits.<\/p>\n\n\n\n

Ingredients<\/strong>
125g plain flour, plus extra to dust
\u00bd tsp baking powder
\u00bc tsp cayenne pepper
100g unsalted butter, diced
60g cheddar or gruy\u00e8re cheese, grated
60g parmesan, grated
1 tbsp chopped fresh rosemary
1 medium free-range egg, beaten
Makes 40<\/strong><\/p>\n\n\n\n

\"Rosemary\"<\/figure>\n\n\n\n

Method<\/strong>
1. Preheat oven to 190\u00b0C \/ fan 170\u00b0C \/ gas mark 5
2. Put the flour, baking powder, cayenne pepper and butter in a bowl, and work the mixture with your fingers until it resembles breadcrumbs
3. Add both cheeses and the rosemary, and bring the dough together with a round-bladed dinner knife
4. Turn the dough onto a lightly-floured surface, knead briefly, and shape into a rectangle. Wrap in cling film and chill for 15 minutes.
5. Put the chilled dough on a floured surface, then roll out into a rectangle (about 20cm x 32cm x 2mm thick)
6. Cut the dough in half lengthways to make two long rectangles
7. Cut each rectangle into long triangles – you should end up with about 40
8. Transfer the triangles onto baking sheets lined with baking paper, and brush with beaten egg
9. Bake for 10-15 minutes until evenly browned.<\/p>\n\n\n\n

< Crunchy Peanut Butter Cookies<\/strong><\/a><\/p>\n\n\n\n

100-Calorie Chocolate Chip Cookies ><\/a><\/strong><\/p>\n\n\n\n\n\n\n\n

100-Calorie Chocolate Chip Cookies<\/h2>\n\n\n\n

Ah, the old classic chocolate chip cookie. If you’re looking for a lighter alternative, try these delicious dark chocolate and oat cookies for a bit of guilt-free indulgence.<\/p>\n\n\n\n

Ingredients<\/strong>
65g rolled oats
35g spelt flour
20g ground almonds
\u00bd tsp salt
40g demerara sugar
1 small free-range egg
1 tbsp maple syrup
2 tsp vanilla extract
40g chocolate chips
Makes 10 cookies<\/strong><\/p>\n\n\n\n

\"Oat<\/figure>\n\n\n\n

Method<\/strong>
1. Preheat oven to 180\u00b0C \/ fan 160\u00b0C \/ gas mark 4
2. Combine the oats, flour, ground almonds, salt and sugar in a bowl
3. In a separate bowl, whisk together the egg, maple syrup and vanilla
4. Combine the wet and dry ingredients, and add the chocolate chips, mixing together to form a dough
5. Spoon 10 even mounds of dough onto a lined baking sheet, and squash them a bit with the back of a spoon
6. Bake for 10-12 minutes.<\/p>\n\n\n\n

< Back to start<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Tonight (3rd September) is the second week of 2019’s Great British Bake Off – and it’s biscuit week! Everyone loves a good biscuit, whether it’s a crunchy ginger snap or a soft and gooey salted caramel cookie, nothing goes better with a cup of tea. To get in the mood for tonight’s show (and to … <\/p>\n

Continue reading “Great British Bake Off | Biscuit Week Recipes”<\/span><\/a><\/p>\n

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