CH28 Biscuits
MOULDED
1. Parkin
2. Tuille
PIPED
3. Cats tongue
4. Cornets
5. Drop
6. Lady finger biscuits
7. Macaroons
8. Ratafia
9. Sponge fingers
10. Victoria
11. Viennese
12. Sable paste
ROLLED
13. Ginger
14. Rice
15. Sable
16. Scotch oatcakes
17. Shortbread
18. Spiced
19. Wine
SNAPS
20. Brandy
21. Oatmeal
The Art of Biscuits
MOULDED BISCUITS
1. PARKIN
10 BISCUITS
Ingredients
Plain flour 150 g
Oatmeal flour 150 g
Margarine 35 g
Syrup 150 g
Ground ginger 5 g
Mixed spice 5 g
Salt pinch
Bicarbonate of soda 5 g
Water 50 ml
Milk 25 ml
Method
1. Oil a baking tray.
2. Warm the syrup then cream it together with the margarine in a bowl.
3. Sieve all the dry ingredients together and mix with the creamed margarine and syrup.
4. Add the water and mix thoroughly.
5. Divide into 10 pieces, roll into balls and flatten them out on a baking tray.
6. Brush the surface with milk and bake in an oven at 180°C for 15 minutes.
2. TUILLE
20-30 BISCUITS
Ingredients
Sugar 75 g
Flour 35 g
Butter 35 g
Eggs 2
Almonds (shredded) 30 g
Vanilla essence 2 drops
Method
1. Separate the egg whites from the yolks and melt the butter.
2. Oil and flour the baking trays.
3. Thoroughly beat the sugar and egg whites together then mix in the flour, butter and shredded almonds.
4. Using a small spoon, place portions of paste onto the baking sheet and shape them into round wafers.
5. Dust with a little icing sugar and bake in an oven at 230°C for 4 minutes.
6. Remove them from the oven and whilst they are still hot remove them from the tray with a pallet knife and place them over a suitable curved object ie rolling pin to allow a curved shape to form while they are cooling.
PIPED BISCUITS
3. CATS TONGUES
35-40 BISCUITS
Ingredients
Butter 100 g
Icing sugar 100 g
Flour 100 g
Eggs 4
Vanilla essence 2 drops
Method
1. Separate the egg whites from the yolks.
2. Oil the baking trays.
3. Cream the butter and sugar together in a bowl.
4. Add the egg whites individually, beating vigorously.
5. Add the vanilla essence then fold in the flour.
6. Place the mixture into a piping bag containing a 7 mm plain tube and pipe out the mixture onto the baking trays approximately 7.5 cm long and 5 cm apart.
7. Place the baking trays on the bottom shelf of an oven at 200°C until the edges of the biscuits begin to colour.
8. Remove from the oven and using a palette knife transfer the biscuits to a flat surface to cool.
4. CORNETS
35-40 BISCUITS
Ingredients
Butter 100 g
Icing sugar 100 g
Flour 100 g
Eggs 4
Vanilla essence 2 drops
Method
1. Separate the egg whites from the yolks.
2. Lightly oil the baking trays.
3. Cream the butter and sugar together in a bowl.
4. Add the egg whites individually, bating vigorously.
5. Add the vanilla essence then carefully fold in the flour.
6. Place the mixture into a piping bag containing a 7 mm plain tube. Pipe out the mixture onto the baking trays into rounds 2.5 cm in diameter and 5 cm apart.
7. Place the baking trays in the bottom of an oven at 200°C until the edges of the biscuits begin to colour.
8. Remove from the oven and working quickly while the biscuits are still hot, twist the biscuits into a cornet shape using either the point or the inside of a cream horn mould then place them on one side to set.
Notes:
1. For best results the cornets should be produced in small batches.
2. Using the inside of the mould will produce a tighter cornet.
5. DROP BISCUITS
15-20 BISCUITS
Ingredients
Butter 300 g
Caster sugar 200 g
Flour 200 g
Eggs 4
Vanilla essence 2 drops
Fondant 100 g
Method
1. Oil the slightly warmed baking trays then dust with flour.
2. Cream 200 g of butter with the sugar.
3. Add the eggs individually beating vigorously.
4. Add the flavouring and fold in the flour.
5. Place the mixture in a piping bag containing a 13 mm plain tube. Pipe the biscuits onto the trays about 2 cm apart.
6. Bake in an oven at 175°C until the edges of the biscuits begin to colour.
7. Remove them from the oven and allow to cool.
8. Make a filling with the remainder of the butter and fondant and use this to sandwich 2 biscuits together.
Note: Other flavourings and appropriate colours may be used, if desired at stage 4.
6. LADY FINGER BISCUITS
25-30 BISCUITS
Ingredients
Eggs 4
Flour 100 g
Caster sugar 100 g
Icing sugar
Method
1. Separate the egg yolks from the whites.
2. Lightly oil the baking trays and line them with greaseproof paper.
3. Beat the egg yolks and sugar together until the mixture becomes creamy and almost white.
4. Whisk the egg whites to a stiff peak.
5. Lightly fold the egg whites and flour with the egg yolk and sugar mixture.
6. Using a piping bag containing a 13 mm plain piping tube, pipe out the mixture onto the greaseproof paper in 7.5 cm lengths.
7. Dust the biscuits with icing sugar and allow them to rest.
8. Bake in an oven at 175°C for about 10 minutes.
9. Remove the biscuits from the oven, lift them with the greaseproof paper and place them upside down on the table.
10. Brush the back of the paper with water to aid their removal, then put them on a pastry wire to cool before use.
7. MACAROONS
25-30 BISCUITS
Ingredients
Ground almonds 200 g
Ground rice 25 g
Caster sugar 300 g
Icing sugar 100 g
Eggs 4
Almond essence
Split almonds for decoration 30
Rice paper 3 sheets
Method
1. Separate the egg whites from the yolks.
2. Lightly oil the baking trays and line them with rice paper.
3. Mix all the dry ingredients together, omitting the split almonds.
4. Add the egg whites and a few drops of almond essence, mix to a smooth paste.
5. Using a piping bag containing a 13 mm plain piping tube pipe the mixture onto the rice paper in button shapes 2.5 cm in diameter and 1.5 cm apart.
6. Damp them with a wet brush. Place a split almond on each and bake in an oven at 175°C until crisp and light brown.
7. Remove them from the baking trays, trim the rice paper around each macaroon and allow them to cool.
8. RATAFIA BISCUITS
40-50 BISCUITS
Ingredients
Ground almonds 200 g
Ground rice 25 g
Caster sugar 300 g
Icing sugar 100 g
Eggs 4
Almond essence
Split almonds for decoration 30
Rice paper 3 sheets
Method
1. Separate the egg whites from the yolks.
2. Lightly oil the baking trays and line them with rice paper.
3. Mix all the dry ingredients together, omitting the almonds.
4. Add the egg whites, a few drops of almond essence and mix to a smooth paste.
5. Using a piping bag containing a 13 mm plain piping tube pipe out the mixture onto the rice paper in button shapes 1 cm in diameter.
6. Damp them with a wet brush, place a split almond on each and bake in an oven at 175°C until crisp and light brown.
7. Remove them from the baking trays, trim the rice paper around each biscuit and allow to cool.
9. SPONGE FINGERS
15-20 BISCUITS
Ingredients
Flour 125 g
Caster sugar 125 g
Eggs 3
Caster sugar for dusting
Method
1. Place the eggs and sugar in a bowl and whisk vigorously over hot water (bain marie) for 10 minutes.
2. Remove from the heat and continue whisking until cold.
3. Lightly fold in the flour.
4. Using a piping bag containing a 13 mm plain piping tube pipe the mixture onto greaseproof paper in 7.5 cm lengths. Dust with caster sugar and remove the surplus from the paper.
5. Place onto the back of a baking tray and bake in an oven at 230°C for 15 minutes.
6. Remove them from the oven, turn the sheet of biscuits over the brush the paper with water. Allow to stand until the biscuits can be removed from the paper with ease.
11. VIENNESE BISCUITS
Note: These biscuits are produced using a combination of Sablepaste and Victoria biscuits mixture.
1. Follow stages 11 to 5 of the sable paste recipe.
Then follow stages 2 to 4 of the Victoria biscuits.
2. Pipe rosettes of the mixture onto the prepared paste bases and decorate with glace cherries and split almonds.
3. Bake in an oven at 230°C for 25 minutes.
4. Remove from the oven and transfer the biscuits onto a pastry wire to cool.
12. SABLE PASTE
35-40 BISCUITS
Ingredients
Flour 300 g
Margarine 200 g
Caster sugar 100 g
Egg 1
Vanilla essence 2 drops
Method
1. Sieve the flour.
2. Cream together the margarine and caster sugar.
3. Add the egg and 2 drops of vanilla essence and mix thoroughly.
4. Blend in the flour to a smooth texture then allow to set in a cool place for 1 hour.
5. Roll out the paste 3 mm thick and cut into rounds with a plain or fluted cutter 55 mm in diameter. Place on baking trays.
10. VICTORIA BISCUITS
35-40 BISCUITS
Ingredients
Flour 300 g
Caster sugar 100 g
Margarine 250 g
Evaporated milk 75 ml
Vanilla essence 2 drops
Glace cherries 10
Split almonds for decoration 40
Method
1. Oil and flour the baking trays.
2. Cream the margarine and sugar to a light texture. Gradually add the milk and vanilla essence.
3. Add the flour in small amounts beating thoroughly.
4. Using a piping bag containing a 6 point star tube pipe the mixture onto the trays 11 cm long.
5. Bake in an oven at 175°C for 15 minutes.
6. Remove from the oven and using a palette knife transfer the biscuits onto a pastry wire to cool.
ROLLED BISCUITS
13. GINGER BISCUITS
45-50 BISCUITS
Ingredients
Wholemeal flour 200 g
White flour 200 g
Caster sugar 75 g
Margarine 50 g
Baking powder 10 g
Golden syrup 175 g
Ground ginger 5 g
Mixed spice pinch
Method
1. Oil the baking trays. Place the syrup on the stove to warm.
2. Sieve together the 2 flours with the baking powder and spice.
3. Rub in the margarine to a fine sandy texture.
4. Make a bay, add the warmed syrup and sugar and mix to a dough.
5. Roll out 3 mm thick and cut into rounds with a 38 mm plain cutter.
6. Place onto the baking trays, 20 mm apart. Bake in an oven at 180°C for 30 minutes.
14. RICE BISCUITS
15-20 BISCUITS
Ingredients
Flour 125 g
Margarine 125 g
Ground rice 75 g
Egg 1
Baking powder 2.5 g
Salt pinch
Milk 20 ml
Method
1. Oil the baking trays.
2. Break the egg into a bowl and mix.
3. Sieve the dry ingredients together into a bowl.
4. Rub in the margarine to a fine sandy texture.
5. Make a bay, add half the egg mixture and milk, mix thoroughly. If the mixture is dry, add more of the egg.
6. Roll out 5 mm thick and cut into rounds with a 55 mm fluted cutter.
7. Place onto the baking trays and bake in an oven at 175°C for 20 minutes.
15. SABLE BISCUITS
35-40 BISCUITS
Ingredients
Flour 300 g
Margarine 200 g
Caster sugar 100 g
Egg 1
Vanilla essence 2 drops
Method
1. Sieve the flour. Cream together the margarine and caster sugar.
2. Add the egg and 2 drops of vanilla essence, mix thoroughly.
3. Blend in the flour and allow to rest in a cool place for 1 hour.
4. Roll out the paste 3 mm thick, and cut into rounds with a plain or fluted cutter 55 mm in diameter.
5. Place onto baking trays and bake in an oven at 200°C for 15 minutes.
6. Remove from the oven and transfer the biscuits onto a pastry wire to cool.
16. SCOTCH OATCAKES
10 OATCAKES
Ingredients
Oatmeal (medium) 300 g
Margarine 75 g
Flour 50 g
Baking powder 15 g
Milk 125 ml
Salt pinch
Egg 1
Method
1. Oil the baking trays, prepare the egg for egg wash.
2. Sieve together the flour, baking powder and salt, add the oatmeal. Rub in the margarine to a fine sandy texture.
3. Make a bay, add the milk and mix to a stiff paste, allow to stand for 1 hour.
4. Roll out 5 mm thick, cut into rounds with a 75 mm fluted cutter.
5. Place onto greased trays and brush with egg wash.
6. Bake in an oven at 200°C or 20 minutes.
7. Remove from the oven and transfer onto a pastry wire to cool.
17. SHORTBREAD
20 BISCUITS
Ingredients
Flour 300 g
Caster sugar 100 g
Butter 200 g
Method
1. Cream together the butter and sugar in a bowl.
2. Mix in the flour to a smooth paste.
3. Roll out the paste 10 mm thick.
4. Cut into rounds or fingers and place onto a baking tray. Prick with a fork.
5. Bake in an oven at 175°C for 40 minutes or until light golden brown in colour.
6. Remove from oven allow to cool on a tray then dust with caster sugar.
Notes:
1. To make a good shortbread it is important to use butter rather than margarine.
2. Shortbread is fragile. When shaping and transferring to a baking tray care must be taken. Shortbread must be allowed to cool and set on the tray used for baking.
18. SPICED BISCUITS
20 BISCUITS
Ingredients
Flour 200 g
Margarine 125 g
Currants 15 g
Egg 1
Ground cinnamon pinch
Ground nutmeg pinch
Method
1. Oil the baking trays.
2. Sieve together the flour and spices.
3. Rub in the margarine to a fine sandy texture.
4. Make a bay, add the egg and sugar and mix to a paste.
5. Roll out 5 mm thick and cut into rounds with a 55 mm fluted cutter.
6. Place onto the trays and bake in an oven at 175°C for 25 minutes.
7. Remove from the oven and sprinkle with caster sugar immediately.
19. WINE BISCUITS
45-50 BISCUITS
Ingredients
Flour 200 g
Sugar 100 g
Margarine 125 g
Baking powder 2.5 g
Egg 1
Milk 20 ml
Salt pinch
Flavouring
Method
1. Lightly whisk the egg in a bowl.
2. Sieve together the flour, salt and baking powder.
3. Rub in the margarine to a fine sandy texture.
4. Make a bay, add the milk, egg, sugar and flavouring and mix to a paste.
5. Roll out 5 mm thick and cut to any desired shapes.
6. Place onto baking trays and cook in an oven at 175°C for 15 minutes.