Biscuit help needed
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Biscuit help needed
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
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
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Biscuit help needed
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.
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.
Re: Biscuit help needed
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!
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!
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Biscuit help needed
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
http://allrecipes.co.uk/recipe/30022/ch ... cuits.aspx
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Biscuit help needed
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.
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.
Re: Biscuit help needed
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
BB
Re: Biscuit help needed
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.
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.
Food, felines and fells (in no particular order)
Re: Biscuit help needed
Binky wrote: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.
Re: Biscuit help needed
Seatallan wrote: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
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Re: Biscuit help needed
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
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Re: Biscuit help needed
We have been using that recipe for years without any problem
Moira
Moira
Re: Biscuit help needed
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
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Biscuit help needed
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.
Re: Biscuit help needed
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.
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.
Re: Biscuit help needed
I hasten to say I don't make sausages for every biscuit, but some recipes cry out for it.
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