Biscuit help needed

[Binky Profile]

For the first time in approx 18 months I am attempting to bake something (or any cooking at all for that matter). OH has gone to the dentist (in another county) so it will be a surprise for him when he gets back.

My question is: the recipe asks for the dough to be rolled out and a biscuit cutter used. For various reasons I don't want to do that, so can I use a teaspoon to roughly shape small balls instead? And press them down with a fork? Or is the height of the biscuit paramount? Here's the recipe

https://www.bbcgoodfood.com/user/126738 ... y-biscuits

[liketocook Profile]

These look like a savoury shortcake Binky.
I can't see tsps of the mixed rolled into a ball then flattened by hand wouldn't work. I'd be inclined to prick the tops with a fork to stop peaking. Only one way to find out I suppose.

[Suelle Profile Website]

I think the thickness is crucial, so that they will bake to a crisp finish. If you don't mind them being less crisp, I'm sure your method will work just as well.

That particular recipe is a reader's recipe - not a Good Food tested one - and gets quite a lot of negative comments, ranging from being too crumbly and falling apart, to the mixture being too wet!

[Suelle Profile Website]

This is very similar, and just rolls balls and flattens them, so I think you'll be OK!

http://allrecipes.co.uk/recipe/30022/ch ... cuits.aspx

[Binky Profile]

They're in the oven now. Will see the results in 15 mins.

[Binky Profile]

Here's the finished product. I'm happy with the appearance and will wait until they have cooled down before I taste one.

[Suelle Profile Website]

[liketocook Profile]

Oh these look lovely

[Uschi Profile]

Well done!
Another trick is to roll the dough into thick, even strands and cut them into slices.
If the results are too uneven for your liking, because the knife squeezes the rolls too much, place them into the fridge for a while and then they should be hard enough.

And thanks for the recipe, i want to experiment in that direction, too.

[Binky Profile]

Uschi, the recipe calls for margarine but I used butter.

[Busybee Profile]

They look great Binky, and congratulations on a successful bake. I’m sure it will have given you a well deserved boost, I’m sure your OH will appreciate them.

BB

[Seatallan Profile]

Nice one Binky!!

I do similar to Uschi (both for sweet and savoury shortbread variants)- roll the dough into a sausage shape, wrap in clingfilm, stick in fridge for a bit and then cut into thin rounds to bake. You can freeze the dough for future reference too. I have a savoury (parmesan & cheddar) and a sweet (lavender) one in the freezer as we speak. Very useful if you just suddenly fancy some biscuits, or if friends drop around unexpectedly.

[Uschi Profile]

Uschi, the recipe calls for margarine but I used butter.

Thank you. It will depend on how much butter I have in the house when I get around to it.

[Uschi Profile]

Nice one Binky!!

I do similar to Uschi (both for sweet and savoury shortbread variants)- roll the dough into a sausage shape, wrap in clingfilm, stick in fridge for a bit and then cut into thin rounds to bake. You can freeze the dough for future reference too. I have a savoury (parmesan & cheddar) and a sweet (lavender) one in the freezer as we speak. Very useful if you just suddenly fancy some biscuits, or if friends drop around unexpectedly.

That's what I do before Christmas, when I have so many biscuits to make. Otherwise I am overwhelmed by things to wash up.

[WWordsworth Profile]

roll the dough into a sausage shape, wrap in clingfilm, stick in fridge for a bit and then cut into thin rounds to bake.

That's how I do almond shortbread biscuits.
I roll the dough sausage in demerara before I put it in the fridge.

[mistakened Profile]

We have been using that recipe for years without any problem

Moira

[aero280 Profile]

I vaguely remember my "uncle" in Cornwall making biscuits in his baker's shop by taking a roll of the dough out of the fridge and running it through the read slicer!! That would have been back in the mid-fifties.

[liketocook Profile]

My Gran had a manual contraption that was like a large square egg slicer about the size of a smallish table mat. Not big enough to slice a full loaf but she used to use to slice dough, cheese, cucumber and lorne sausage etc. I've no idea what it was called and I've never seen another one but it must have had enough use that I remember it.

[Amber Profile]

Im with Uschi, making ‘sausages’ for both sweet and savoury biscuits.

Suelle’s are still my favourite cookie type biscuit, and my favourite savoury ones are the chilli and anchovy ones. Both seem to freeze well too.

[Uschi Profile]

I hasten to say I don't make sausages for every biscuit, but some recipes cry out for it.