As I was experimenting on the base for a dessert I wanted to make I came up with these delicious biscuits. They are nice and crisp with a lovely crunch.
The texture is light and airy and the crunch is very tender as you bite into the biscuit. The use of soft light brown sugar gives a caramel flavour to the biscuits too. They are so easy to eat.
I wanted to find a name I could give to the biscuits and my sister Margaret, who lives in Canada, suggested Anytime biscuits, as you can eat them at any time. I came up with No Time biscuits, as they will disappear in no time at all. But I think Anytime Biscuits is probably better.
The biscuits are very easy to make and only have a few ingredients. But they deliver a big taste and texture. So good, in fact, that it was hard to stop eating them.
So this blog entry is for the biscuits, with another post coming up for some raspberry mousse to go on top of the biscuits to make a dessert.
The biscuits spread as they bake in the oven so, depending on whether they are being made just to be enjoyed as biscuits, or whether they are going to be used as the base for a dessert the size of the cut out biscuits needs to be adjusted.
If you want a biscuit/cookie that is 7 cm(2 3/4 inches) in diameter then they should be cut out with a 6cm(2 1/4 inches) cookie cutter. In fact, one size less than the desired size is a good rule for these biscuits.
Mine turned out very well indeed. They were so good that I made them 4 times in a single week.
Although these biscuits are truly wonderful you may wish to click on the Biscuits & Cookies category at the top of the page for more similar recipes such as my Crunchy Ginger Biscuits
- 200g(1 1/3 cups – based on scooping packed flour into a 250ml cup) plain flour
- 5g (1 1/4 tsp) baking powder
- 100g(1/2 cup) soft light brown sugar
- 150g(10 1/2 tbsp) unsalted butter, cold and cubed
- pinch of salt
- Mix the flour, sugar, salt and baking powder together and add the butter, in a large bowl or in a food processor.
- Rub the butter into the dry mixture, and keep going until everything begins to clump(or do it in a food processor).
- Squeeze the mixture in your hands until a soft dough is created.
- Roll the dough out to a thickness of 5mm(1/4 inch), on a lightly floured surface(I divided the dough in 2 and rolled each piece separately just of ease).
- Use a cookie cutter one size below the size you wish the biscuits to be.
- Transfer the cut out cookies to a parchment line baking tray, leaving a good gap between each as they will spread.
- Place the tray, or trays, in the fridge and chill for 1 hour.
- Preheat the oven to 180C/160C Fan/350 F.
- Bake the biscuits in the oven for 12 to 15 minutes, until they dome in the centre and then sink again. At that point they will be done. Mine took about 13 minutes.
- Remove from the oven and allow to cool for a couple of minutes to firm up and then transfer to a wire rack to cool completely.