Today, my recipe is Golden Crunch Biscuits – Cookies. These biscuits, or cookies, are incredibly easy to make, and they possess a fantastic taste. Using the same recipe as for my Gypsy Creams, the biscuits turn out absolutely perfect. They have a light and airy texture with a delightful crunch. When I served the Gypsy Creams, I received comments about how exceptionally good they were. This led me to believe that the same biscuit recipe, albeit slightly larger in volume, would work exceptionally well.
The dough for these biscuits is straightforward to prepare. As the biscuits bake, they will naturally spread. To maintain a uniform shape, I decided to utilise some pans I have on hand, specifically a whoopie pie pan and another bun pan. Both pans effectively contain the dough to achieve aconsistent biscuit shape.
However, I want to emphasise that these biscuits bake just as well when formed freehand. When making them freeform, it’s crucial to leave a considerable gap between each ball of dough to accommodate spreading. You can also adjust the size to your preference. For my biscuits, I used 26g (just under 1 oz) of dough for each biscuit, resulting in 24 substantial biscuits. However, for freeform versions, you might opt for 21g (3/4 oz) for a more suitable size. That size makes 30 biscuits.
The list of ingredients is not extensive. The primary ones include flour, oats, butter, and sugar. A touch of golden syrup imparts a delightful caramel flavour, but alternatives like honey or corn syrup work equally well. Another flavouring element is a small amount of vanilla extract. To achieve the light and airy texture, raising agents – baking powder and baking soda are also essential.
The process of making these biscuits is straightforward. Begin by creaming together the butter and sugar. Then, add the other wet ingredients, including golden syrup, vanilla extract, and a bit of boiling water. Combine all the dry ingredients and stir them into the wet. Spoon the batter into the holes of a bun tin or a similar vessel or place it on a lined baking tray. Use lightly floured fingers to press down and shape the dough. Then, proceed to bake the biscuits.
For small 21g biscuits, the baking time is approximately 18 minutes, while larger 26g biscuits require around 21 minutes. In both cases, the biscuits should rise, spread, and attain a golden brown colour throughout. Allow the biscuits to cool slightly to firm up before carefully transferring them to a wire rack. These biscuits are delicate and can easily break if handled without care.
My Golden Crunch Biscuits – Cookies
I baked the biscuits for 21 minutes, and they turned a lovely golden brown colour. After baking, I allowed them to remain in the baking pans for a good 5 minutes before transferring them to a wire rack. Subsequently, I let them cool completely. Once they had cooled down, I tasted the biscuits. They exhibited a remarkable lightness and crunchiness while being incredibly tender. The flavour was vanilla with just a hint of caramel, and the biscuits practically melted in my mouth. They don’t possess the dunking quality that some biscuits do, but they certainly pair excellently with a cup of tea.
Here is the recipe for the aforementioned Gypsy Creams.
Golden Crunch Biscuits – CookiesCourse: Biscuits, CookiesCuisine: SnackingDifficulty: Easy
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
225g(1 cup) softened unsalted butter
100g(1/2 cup) caster sugar
75g(3/4 cup) porridge oats
20g(1 tbsp) golden syrup (or honey, corn syrup or similar)
5ml(1 tsp) vanilla extract
30ml(2 tbsp) boiling water
2g(1/2 tsp) baking soda
2g(1/2 tsp) baking powder
.75g(1/8 tsp) salt
- Preheat the oven to 180C/160C Fan/350F.
- For uniformly shape biscuits grease two shallow cupped baking pans, or for freeform biscuits line 2 baking trays with parchment paper.
- Place the butter and sugar into a large bowl and cream them together until light and fluffy.
- Add the golden syrup, vanilla extract and water and whisk to fully combine.
- Mix the flour, salt, baking soda, baking powder and oats together.
- Tip them into the wet mixture and stir until fully combined.
- Spoon equal portions of dough into the cups of the pan(or onto the baking trays, leaving a large gap between each). For larger biscuits use about 26g(just under an oz) for smaller ones use about 21g(3/4 oz).
- Lightly flour your fingertips and press the dough to shape it into a round, slightly flattened.
- Bake the biscuits for 21 minutes for the larger ones and 18 minutes for the smaller ones, until they have spread, risen and turned a nice golden brown all over.
- Leave the biscuits on the trays for at least 5 minutes to firm up as they cool. Then carefully transfer them to a wire rack to cool completely.