![]() ![]() Sieve the icing sugar, cocoa and butter into a stand mixer or hand mixer and mix until creamy.Remove form oven’ sprinkle with caster sugar whilst still warm and leave on the tray for 15 minutes.Place in the oven for 8 to 10 minutes until edges go slightly brown.Place onto a baking tray lined with parchment ( I don’t get on with slipmats so, make your choice I’ve no clue □).If using a plain cutter using a cocktail stick make some little wholes down each long side ( this enables steam release to give a better textured biscuit ).Re roll the scraps and cut till no dough remains.Cut out biscuits with you cutter of choice.Roll the dough to 4 mm thick ( turning the parchment dough and clingfilm as required quarter turns to roll out evenly.Take Dough out of the fridge and place on lightly floured parchment with cling film sheet on top.Set oven to 130 C Convection / 150 C Standard / 300 F.Turn the dough out onto clingfilm and form a ball don’t be to heavy handed no need !!!! Turn the edge of the film over and pat flat, wrap in the film and place in the fridge for 30 minutes.Add the flour and mix on medium until it forms a ball in the basin ( if doing this with a hand mixer you may need to finish the process off with a wooden spoon as it maybe to dense for the mixer ) The process takes longer than you think but just keep going until it becomes a ball ( about 3/5 minutes ).Place the Butter and Brown Sugar into the bowl of a stand mixer with a paddle attachment or with a hand mixer mix the two together for 3 minutes on medium ( creaming method ) until light and fluffy.You can push these threw with the back of a spoon. This is very important look at the lumps in the sieve !! Weigh and measure the flour blend, xanthan gum ( if using ) bicarb of Soda, Cocoa into a bowl, whisk to combine.Biscuit Cutter Set / Circle Cookie Cutter Set-Lange General Store. So with that lets get your BISCUIT ON □□□ Big American Bourbon Soap-Lange General Store. Well anyway The Bourbon….2 layers of chocolate biscuit sandwiching chocolate buttercream…….now there’s a thing buttercream is not my first love I find it grainy especially the Dairy Free version, apparently we are having issues with added caking agents in the UK, but adding the Golden Syrup made it silky smooth…….so here’s hoping for a new developmentīut you dont need it just a regular cutter I covered another one eariler this year …. There are but a few biscuits that should and are always found in the biscuit tin. It remains one of Britain’s favourite dunking biscuits with your cuppa ( being royal though I doubt it would have been made for that purpose □) ![]() well apparently but it could be to do with the amalgamation of the inventors places of residence ( but i like the first one !! ) They stem from the 1930’s and have a royal connection, because they are named after the French Royal House of Bourbon …. none of that Cookie Malarkey□□ and its not up for debate !!!! All right this is NOT I repeat NOT a boozy bake □□□ ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |