Tag: biscuits

BAKING TIPS: Crispy cheesy biscuits

by granebakes

One to go with my evening gin and tonic, this is an old (retro) recipe and is very easy. You’ll need: 

  • 2oz each of plain flour, butter, grated cheddar/grated parmesan or grand padano (cheaper but fine for cooking) 
  • 1 tablespoon of small seeds (linseed, poppy, sesame or similar) 
  • A pinch each of salt, pepper and mustard powder 
  • 1 egg yolk 

How to make…

  • Rub the butter into the flour, stir in all the dry ingredients then add the egg yolk to bind the mixture 
  • Rollout the dough thinly after sprinkling your work surface with a little flour and a few seeds 
  • Use a small (3cm ish) cutter to cut into biscuits then place on a lightly buttered baking tray. This should make around 20, they won’t spread whilst baking 
  • Cook in a medium oven until pale gold and crisp, about 15 mins. They will crisp further as they cool on a rack  

Enjoy! Let me know on Instagram if you test this one.

BAKING TIPS: Biscuits

by granebakes

Easy to make, good to eat and great for sharing here are two tried and tested family favourites. 

Couple of hints and things to remember …… 

  • a) leave a space between “splodges” when spooning mix onto your baking tray as they’ll spread during baking 
  • b) biscuits are crisp, cookies are softer, so there’s a longer oven time for biscuits. But keep an eye on them as they can burn easily! 

Ginger Biscuits 

Heat oven to 160-170F, gas mark 3. Have two large baking trays or three medium – butter greased and baking paper lined ready. 

  1. First mix together: 
  • 8oz self-raising flour 
  • Two teaspoons of ground ginger 
  • 4oz golden caster sugar 
  • A good pinch of sea-salt 

2. Then melt: 

  • 3oz butter 
  • Two tablespoons of Golden Syrup 

And mix together with the dry ingredients. 

3. Spoon the dough mix (heaped teaspoon or so) onto the baking trays. 

4. Bake for around 15 minutes, by which time the mix should have spread and be golden brown. 

If you have any glace ginger press small pieces into the mix whilst still warm. This will crisp up as they cool (leave on tray). 

5. Finally, remove to a wire rack. 

Peanut Butter Cookies 

You’ll need:

  • 5oz of butter
  • 5oz peanut butter
  • chopped peanuts
  • 4oz caster sugar
  • 4oz brown sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla essence
  • 4oz self-raising flour
  • 1/2 teaspoon bicarbonate of soaf
  • 1/2 teaspoon of salt
  • 4oz porridge oats
  1. Soften the butter (not melted) and mix with the peanut butter (crunchy or smooth, your choice). Add the chopped peanuts also. 
  2. Mix the golden caster sugar together with the soft brown sugar 
  3. Beat the egg and stir through half a teaspoon of vanilla essence. 
  4. Now mix the self-raising flour, bicarbonate of soda, salt with and porridge oats. 
  5. Now bring all these mixes together a little at a time, mixing with a palette knife. 
  6. Form the “dough” into small balls, walnut sized and place onto the prepared baking trays well apart 
  7. Flatten slightly with a fork and sprinkle with chopped peanuts 
  8. Bake in a hot oven 170-180F, Gas Mark 4-5. 

If you want cookies 12-15 minutes, biscuits turn down and cook for longer until crisp. 

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.