Milk and Chocolate Biscuits: Delicious all year round (we are very lazy)

Hey Kids!

Merry Christmas and Happy New Year to you all!  We hope you got some nice things from Santa (who must have been terribly uncomfortable this year as the weather was so clement…Red fur trousers in the heat must amount to a substantial amount of crotch sweat);

The bakery is now the proud owner of a Baby Gaggia Espresso Machine so no excuses for us not getting our lazy arses in gear and posting in a reasonable amount of time.  So, yeah, we are only just posting our Christmas biscuits due to the jolly, joy, joy of drinking, eating, socialising, eating, snacking, munching, sleeping, watching Goonies…but it’s not like we get paid for this or anything so deal with our dallying.

on Dasher, on Dancer, on Hob-Nob and Linzer!

What were we saying? *distracted by a Lindor Reindeer* Oh, Christmas biscuits…sooooo, our main gripe about the Christmas biscuit, and don’t get us wrong, we love traditions and cracking out the old standards each year, but come on folks, a little imagination…we like sugar but we’re only an iced vanilla biscuit away from the diabetes.

So we went for something a little different…and they were awesome!

the forest of num numsFrom this angle I guess these are girl reindeer

We thought we’d play with different textures and flavours in the same cookies but try and keep each separate and distinct.  What we came up with was a vanilla shortbread type bikkie containing milk crumbs (oh, milk crumbs BTW=delicious!!! More than delicious, they are a eat-the-batch-and-have-to-make-more-then-eat-half-of-that-batch-and-make-yet-another level of delicious) topped with a layer of really deep, dark chocolate sort of shortcrust pastry type biscuit.  You get the soft buttery, milky bottom layer with the crunch and cocoa intensity from the top…marvellous!

check out the layerage

We made Christmas trees rolling the base to 6mm and topping with 2mm thickness of the chocolate layer; this gave a great balance of the two.  The milk layer was a soothing back massage, the chocolate, a cheeky slap on the ass.

We dusted in gold and added a little squiggle of green for some tree-y-ness ( and because as much as we love chocolate, food the colour of post-Guinness bowel movements doesn’t get us reaching for the biscuit tin).

you can't polish a turd, but you can roll it in glitter.

What to do with the pile of doughs left over?! (apart from eat them raw, don’t judge, raw cookie dough is a food group of it’s own); we squished then into a single marble dough and made reindeers!

almost too cute to eat...

 

the herd has been thinned...

a delicious ecosystem

So here’s to a great 2012 and another year of baking experiments!

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Posted on January 2, 2012, in Cookies, Experimental and tagged , , , , , , , , , . Bookmark the permalink. 1 Comment.

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