Tuba Daily – 32 – homemade

tuba-32

A home made dress (featuring ric rac straps) reserved for days above 29C (see you next year), some old and favored glitter Miu Miu’s and a batch of cookies

The best new biscuit base in Tuba’s house, from Ottolenghi, The Cookbook

I have used this recipe for many different variations – you may think the recipe doesn’t actually work,
but I love the thin, moist and chewy biscuit that results!! They are especially nice to eat with vanilla ice cream as ice cream sandwiches!

90g Plain Flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate soda
100g butter, unsalted, at room temperature
1tsp vanilla essence
110g brown sugar
25g caster sugar
1 egg, lightly beaten
80g whole rolled oats
variations:

Dark Chocolate & Dried Sour Cherries
60g dark chocolate, broken into pieces
75g dried sour cherries

Pecan & Chocolate
60g dark chocolate, broken into pieces
75g pecans, broken up

Coconut & Raisin
Use only 40g rolled oats
40g dessicated coconut
75g raisins

Preheat the oven to 170 C.
Sift together the dry ingredients
Put the butter, sugars and vanilla into an electric mixer, or beat with a wooden spoon until the mixture is lighter in colour and texture.
Gradually add the egg, making sure each addition is completely incorporated before adding more.
Add the flour mixture and the oats, then your variant ingredients and mix, until just combined.
Chill the mixture for a little while to help shape the biscuits.
Meanwhile, line your biscuit trays.
Roll balls of mixture in your hands, I use a heaped teaspoon of mix, and place well apart on the trays.
Bake for 10 mins or so, and allow to cool on the trays.


This was posted by admin on the 21st of March, 2011
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