So, we have been less with the baking and more with the making…
The boys have got a little caked out so baking has been cut back to bare minimum…or “bear” minimum…(yeah, that was terrible…go ahead, leave this website, don’t come back.)
SO, the bear thing…we’ve been NEEDLE FELTING!!! You sort of jab un-spun wool with a needle until it turns into stuff…or you jab the bejesus out of your finger…hurts like a bitch but you’d think it was a hot coffee enema from the way we were screaming.
We needed snacks for the stichin’ ‘n’ bitchin’…making stuff really works up an appetite (ok, no it doesn’t, we are just greedy)
Black Sesame and Hot Ginger Honey Cookies
- 130g Plain Flour
- 20g skimmed milk powder
- 40g Black sesame seeds
- 80g Budder
- 80g Caster Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground ginger
- 1/4 tsp Cayenne pepper
- 2 tbsp Honey
- rub together the dry stuff until crumby
- stir through the honey then bring together into a dough ball
- roll out and cut out
- bake 160ºC for 15-20 mins
These were yummy, the cayenne really fires up the ginger and the smoky sesame brings it nicely together like a sweet buddery oral bonfire!
They got strangely super hard over night so these are probably “scoff the batch” cookies which is not the biggest upset in the history of the world.
Now back to the making stuff…we have been making Micro-Bears!
We want to see just how small we can get them!
Anyways, hopefully more baking soon…if truth be told we are actually in a giant baking mope as GBBO hasn’t got back to us…Mary Berry, you are now dead to us, DEAD!
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.
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!
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!
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).
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!
So here’s to a great 2012 and another year of baking experiments!
Don’t tell me not to live, just sit and putter; Life’s candy and the sun’s a ball of butter…
So it is Sunday, I am not feeling at my best due to a trip to Birmingham for a night of dancing. Birmingham BTW doesn’t have a Vivienne Westwood shop! Britian’s second city?! Not in my book! They’re living like animals, ANIMALS!!
Speaking of animals: A bull made of jelly beans…
So, as I was saying, not feeling tip-top but I was compelled to bake something. I’ve not made iced cookies for jelly bean donkeys years!
And yes, I know it’s summer and some people may question my decision to make umbrellas; to these people I say “No cookies for you!“
- 120g soft butter
- 185g icing sugar
- 330g plain flour
- 1 egg
- pinch o’ salt
- almond extract
- tsp baking powder
- Cream sugar and butter
- Mix in egg and almond extract
- Stir in the rest of the stuff
- Roll out and cut
- Bake for about 7 minutes at 190ºC
Later my dears, I’m off to my bed…
Following on from the last post concerning the traumatic loss (then finding) of Granny Chadong’s biscuit recipe; we are getting greased up and violent…
Here’s a quick summary:
- Lost best recipe
- Found another recipe
- Found best recipe
- Fight to the death of the old champion and newcomer
Treacle & Honey