WEEK TWO – BISCUITS
So, 2nd week in and it was biscuits (a word that thanks to a popular TV ad campaign featuring Vinny the Panda I can now only pronounce as bis-quits). First challenge “good idea” I thought, sandwich biscuit, something I certainly had never made. Then came the technical again not made this before – fortune cookies – WHY? But really why would you? I have never made them, nor am I ever likely to! And then the 3rd challenge, the showstopper. WHAT? a boardgame in biscuit, not a bad idea, just a weeny bit random, and I take my hat off to Steven Carter-Bailey for his chess game, but for a ‘lil ole home baker it seemed a step too far. So, for a rare occasion, I have only made one of the bakes this week, the sandwich biscuit. And I am quite proud to say that this is my own recipe formulated from reading about 10 others (including the goddesses that are Mary Berry and Marguerite Patten) and deciding on a good combo. And my apologies to the modernist amongst us, I am using old school imperial measurements again.
GINGER ORANGE CHEESECAKE SANDWICH BISCUITS
INGREDIENTS makes approx 24
3oz butter (proper is best)
6oz plain flour
1½oz golden caster sugar
2tsp ginger powder
1tsp bicarbonate of soda
1 ball preserved ginger – very finely chopped
1tbs granulated sugar
2oz soft butter
1½ cups icing sugar
1oz good quality cream cheese
few drops of orange essence
- Put oven on to 220°c. Line (and grease if needed) 2 large baking sheets.
- Gently melt the butter and syrup together.
- Mix all the dry ingredients in a medium sized bowl (give them a whisk to make sure they are properly mixed). Pour the butter mix in, add the chopped ginger root and combine to a paste with a wooden spoon or firm spatula.
- Take small, walnut sized lumps of the mix and roll into balls. Chill for 10 minutes.
- Gently press down with a fork and sprinkle with granulated sugar (this will give a crunchy and cracked exterior).
- Put them on the baking trays and pop them in the oven, immediately turn the oven down to 170°. Bake for 5-7 minutes until golden (be like a GBBO contestant and watch them). To enhance the ‘cracked’ appearance of the biscuit, turn oven off and open the door a little and leave them in the oven for around 30 minutes. Remove from the oven and cool completely on cooling racks.
- Whisk the butter to light and fluffy, sieve the icing sugar and fold into the butter. Slightly soften the cream cheese, add this and the orange essence to the buttercream and gently combine. Chill for 30 mins.
- Take a teaspoon sized blob of the cheesecake mix and place onto the middle of the bottom of a biscuit then simply glue another one to it, squeeze gently so it just reaches the edges and you have ginger orange cheesecake sandwich biscuits!
TIPS – Not really got anything for you this week, except for sieving. If you are using a decent quality, new flour, then you really don’t have to sieve it (this was once necessary before modern production methods etc to remove husks, detritus and even weevils from the flour). However, I recommend that icing sugar is always pre-sieved for making buttercream to avoid lumps. The cheesecake filling would not have passed the Paul Hollywood softness approval rating – if you did want a firmer one then you could add a little gently melted coconut oil as this will then set at room temperature and make the filling firmer.
Ohhhhhhh my, but these were scrumptious if I do say so myself. Crunchy on the outside and soft cookie texture in the middle. A definite one to remake!
If you want to see some of the other bakers and bloggers or feel inspired to take part with the blog off for Great British Bake Off then head on over to our hostess’ site – Mummy Mishaps and check out the info and rules and link in. Happy baking!