Monday, 21 October 2013

Dipping Biscuits

I like to dip things in my cup of tea. The idea of a biscuit eaten without being dunked first just isn't appealing to me. A couple of weeks ago whilst teaching a child piano, I was given a cup of tea and some biscuits (one of the perks of going to pupil's houses!) which were a long rectangular shape with chocolate on the bottom half. It was like they were designed to be dunked in my tea. Why are biscuits round anyway? Many a time my digestive hasn't fit into my mug, very disappointing. So I decided to make my own 'dipping biscuits' on my next baking day.

The biscuit recipe I used was:

250g butter/margarine softened
300 plain flour
140g caster sugar
1 egg yolk
2 tsp vanilla essence

  • mix the softened butter and caster sugar together. 
  • add the egg yolk and vanilla and beat to combine.
  • sift in the flour and mix until incorporated.
  • chill in the fridge for 30 mins
  • roll out the dough to 1/2 cm thickness and cut into fingers 2 cm wide and 9/10cm long.
  • bake at 180c for 15 mins.
This biscuit dough does make a lovely buttery but slightly crumbly biscuit, so I think I would use a recipe with a stronger structure when I make these again, however they did stand up to the dipping challenge.
I melted some white and milk chocolate to spread over the biscuits, leaving a few cms at the end to hold them. I also made some caramelised sugar to crunch over the top of the milk chocolate ones, by melting some brown sugar in a pan and pouring over greaseproof paper. When it's completely cool, smash it up with a rolling pin and sprinkle over the biscuits.

I really love the idea of serving these in a jug or small jar alongside a cuppa, or with hot chocolate. In fact I'm thinking of including some in my Christmas hampers this year, alongside Jamie Oliver's luxury hot chocolate mix. More posts on this closer to Christmas! 

Emily Kate.

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