2694 Biscotti

Hello Sano,

is the flour plain or self-raising? I have a couple of recipes using both types of flour.

Francesca

[QUOTE=Francesca]Hello Sano,

is the flour plain or self-raising? I have a couple of recipes using both types of flour.

Francesca[/QUOTE]

Hi Francesca, it is plain flour but I do have baking powder as well and bicarb at home as well so raising agents are not a problem.

Hello Sano,

I have recipes for; Spiced Biscuits, Peanut Butter Cookies and Rosemary Biscuits, these all use plain flour.
One for Gingernut Biscuits uses self-raising flour.
Do you already have any of these recipes? If not, then let me know which one/ones you would like, thanks.

Francesca

[QUOTE=Francesca]Hello Sano,

I have recipes for; Spiced Biscuits, Peanut Butter Cookies and Rosemary Biscuits, these all use plain flour.
One for Gingernut Biscuits uses self-raising flour.
Do you already have any of these recipes? If not, then let me know which one/ones you would like, thanks.

Francesca[/QUOTE]

Hi Francesca,

I would have one for Rosemary Biscuits (also pepper biscuits and mustard biscuits) but would appreciate the others, including the gingernut biscuits.

Thanks!

Hello Sano,

here goes with those recipes.

Spiced Bicuits.
Ingredients:-
175g/6oz unsalted butter, plus extra for greasing
175g/6oz dark muscovado sugar
225g/8oz plain flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp dark rum
salt

Lightly grease 2 baking trays with a little butter.
Cream together the butter and sugar and whisk until light and fluffy.
Sieve the flour, a pinch of salt, the bicarbonate of soda, cinanamon, coriander, nutmeg and cloves into the creamed mixture.
Stir the dark rum into the creamed mixture.
Using 2 teaspoons, place small mounds of the mixture, on to the baking trays, placing them 7 cm/3 inches apart to allow for spreading during cooking. Flatten each one slightly with the back of a spoon.
Bake in a pre-heated oven, 180C/350F/Gas Mark4, for 10-12 minutes until golden.
Carefully transfer the biscuits to wire racks to cool completely and crispen before serving.
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Gingernuts.

125g/4 and a half oz butter, plus extra for greasing
350g/12 oz self-raising flour
pinch of salt
200g/7 oz caster sugar
1 tbsp ground ginger
1 tsp bicarbonate of soda
75g/2and three quarter oz golden syrup
1 egg, beaten
1 tsp grated orange rind

Lightly grease several baking trays with a little butter.
Sieve the flour, salt, sugar, ginger and bicarbonate of soda into a large mixing bowl.
Heat the butter and golden syrup together in a saucepan over a very low heat until the butter has melted.
Remove pan from heat and leave the butter and syrup mixture to cool slightly, then pour it on to the dry ingredients.
Add the egg and orange rind and mix thoroughly to a dough.
Using your hands, carefully shape the dough into 30 even-size balls.
Place the balls well apart on the prepared baking trays, then flatten them slightly with your fingers.
Bake in a pre-heated oven 160C/325F/Gas Mark 3, for 15-20 minutes, then carefully transfer the biscuits to a wire rack to cool.

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Peanut Butter Cookies

125g/4 and a half oz butter, softened, plus extra for greasing
150g/5 and a half oz chunky peanut butter
225g/8 oz granulated sugar
1 egg, lightly beaten
150g/5 and a half oz plain flour
half a tsp baking powder
pinch of salt
75g/2 and three quarter oz natural unsalted peanuts, chopped

Lightly grease 2 baking trays with a little butter.
In a large mixing bowl, beat together the butter and peanut butter.
Gradually add the granulated sugar and beat well.
Add the beaten egg, a little at a time, beating well after each addition until it is thoroughly combined.
Sieve the flour, baking powder and salt into the peanut butter mixture.
Add the chopped peanuts and bring all the ingredients together to form a soft dough. Wrap the dough in clingfilm and chill in the refrigerator for about 30 minutes.
Form the dough into 20 balls and place them on the prepared baking trays about 5 cm/2 inches apart to allow for spreading. Flatten them slightly with your hand.
Bake in a pre-heated oven, 190C/375F/Gas Mark 5, for 15 minutes until golden brown. Transfer the biscuits to a wire rack and leave to cool.
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I hope you enjoy them all!

Francesca

Thank you so much - will let you know how I get on with the baking at the weekend.

Hi Sano,

Yes, let me know how you get on. Shame we cannot sample them!!;)

Francesca