Biscuit Week

One of our online challenges this semester was biscuit week, and as usual the bakers produced some great bakes. Sam won Star Baker for this challenge with her cute Biscoff Bear Biscuits!

Sam’s Vegan Biscoff Bear Biscuits

Ingredients:

For the biscuits:

250g plain flour

20g ground almonds

60g caster sugar

¼ tsp ground cinnamon

½ tsp vanilla extract

170g dairy-free block butter (chilled)

30ml dairy-free milk

For the filling:

Biscoff spread

Dairy-free dark chocolate

Method:

In a medium sized mixing bowl, sift in the flour, ground almonds, sugar, and cinnamon. Stir to combine.

Add in vanilla, and chilled dairy-free butter and milk. Use clean hands to mix everything together until you have a smooth dough formed.

Form the dough into a flat disk (this will make it easier for rolling out). Wrap in grease proof paper and place in the fridge for 30 mins to chill.

Preheat the oven to 180C and line 2 baking trays with grease proof paper.

Place the dough on a floured surface and roll out using a rolling pin, to about 0.6 inch thick.

Use a scalloped or round 5cm cookie cutter to cut out the shapes. Place on the lined baking tray. Use the larger end of a piping nozzle to cup out a large round circle from the middle of half of the cookies. Then use the smaller end to cut out two circles above that to create ears for the bear shape. You can gather up all the excess dough and roll out to make more cookies.

Sprinkle the cookies with sugar (optional), then place in the middle of the oven and bake for 10-12 mins, or until the edges of the cookies turn golden brown.

Once baked, remove from the oven and transfer the cookies to a cooling rack to cool completely before filling them, which takes approximately 20-25 mins.

Using a spoon, knife, or piping bag, spread/pipe a teaspoon or two of Biscoff spread to the bottom cookie, and press a cookie with the bear cut out on top. You should see the Biscoff spread peeking through.

Fill a small saucepan ¼ full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heatproof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. You can also melt the chocolate in the microwave.

Transfer the chocolate into a piping bag, snip off the tip and pipe on a nose and two dots for the eyes. Place in the fridge to set and then tuck in and enjoy!

Jodie’s Lemon Poppyseed Cookies

Ingredients:

170g unsalted butter, room temperature

300g caster sugar

Zest of 1 lemon

1 tsp lemon extract

1 tsp vanilla extract

1 egg + 1 egg yolk, room temperature

250g all purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp poppy seeds

For the lemon icing:

240g icing sugar

Juice of 1 lemon

2 tbsp milk

Splash of vanilla extract

Method:

Preheat the oven to 350F/180C/fan 160C/gas mark 4 and line a baking tray with baking paper.

In a small bowl, combine the sugar and lemon zest, using your fingers to rub the zest into the sugar until the sugar starts to clump together and is fragrant. Set aside for 5 mins to infuse.

Combine the butter and lemon sugar in a stand mixer fit with a paddle attachment. Beat on medium speed, gradually increasing to high until the butter is light and fluffy and pale in colour, about 3 mins.

Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, lemon extract, and vanilla extract. Beat until smooth and completely combined.

Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Stir on low speed until combined and no streaks of flour remain. Do not over mix. Last, add the poppy seeds, beating until evenly distributed.

Use a small cookie scoop to scoop the dough out into round balls, dropping them 2 inches apart on your baking tray. Bake for 9-11 mins or until the edges are set and the centres have puffed up but are still gooey. Remember, the cookies will continue to cook as they cool so you want them to be a little underbaked when you take them out the oven. Allow to cool completely on the tray.

While the cookies cool, make the lemon icing. Combine all of the icing ingredients in a bowl, whisking together until smooth. If it seems too thick, add in some more milk until it is your desired consistency.

Drizzle the icing over the cooled cookies. If desired, sprinkle over some more poppy seeds for garnish.

Julia’s Chocolate Fudge Crinkle Biscuits

Ingredients:

60g cocoa powder, sieved

200g caster sugar

60ml vegetable oil

2 large eggs

180g plain flour

1 tsp baking powder

70g icing sugar

Method:

Heat the oven to 190C/170C fan/gas mark 5. Line a baking tray with baking paper.

Mix the cocoa, caster sugar, and oil together. Add the eggs one at a time, whisking until fully combined.

In a separate bowl, sift together the flour, baking powder, and a pinch of salt, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1hr.

Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put evenly spaced onto the baking tray.

Bake in the centre of the oven for 10 mins. Remove from the oven and leave to firm up a bit as they cool, then transfer to a wire rack to cool completely.

Maebh’s Salted Caramel Peanut Shortbread

Ingredients:

For the caramel peanuts:

50g caster sugar

1 tbsp water

2 tbsp salted peanut halves

For the biscuits:

250g unsalted butter

250g caster sugar

2 tbsp crunchy peanut butter

375g plain flour, plus extra for dusting

For the salted peanut caramel filling:

300g dulce de leche

½ tsp sea salt flakes

1 tbsp salted peanuts, chopped

75g dark chocolate, melted

Method:

For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside.

Meanwhile, for the biscuits, preheat the oven to 170C/150C fan/325F/gas mark 4. Line two baking sheets with baking parchment.

Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 mins.

Roll out the biscuit dough onto a lightly floured surface, and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 mins.

Bake the biscuits in the oven for 12-15 mins, or until golden brown. Remove from the oven and set aside to cool for 5 mins, then transfer to a wire rack to cool completely.

Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.

Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.

Set aside until the chocolate has set, then serve.