It’s Tuesday which means it’s Bake Off day again – the best time of the week.
After cake week last week, they’re moving onto biscuits.
A sneak peek at this episode at the end of last week’s showed something covered in chocolate, fig rolls and an impressive 3D biscuit showstopper.
But if those seem like a bit of a stretch for you at home, you can try these simple biscuit recipes from the experts at Patisserie Valerie for Italian Biscotti and Sablé biscuits.
What is Biscotti?
A Biscotti is a twice-baked, almond biscuit. It’s hard and crunchy and usually dipped into a drink. They’re very adaptable biscuits and you can add all sorts of fruits and nuts to change the flavour.
What is a Sablé biscuit?
This French round shortbread cookie (which gets its name from the Sablé area where it originates) is a great recipe for modelling biscuits as they are sturdy enough. Often they are flavoured with almonds, orange and lemon zest.
20g baking powder
300g caster sugar
3 whole eggs
1. Mix all of the ingredients – use your hand to mix to create a nice sticky dough.
2. Once you have mixed the dough and it is beginning to become firm, take it out of the mixing bowl and place into your countertop.
3. Knead the dough until it’s a firm consistency.
4. Add chunky chocolate chips to the pastry and knead the dough until the chocolate chips are evenly spread. You can also add almonds, hazelnuts, pistachios, fruit and a splash on rum.
5. Now roll the dough into long circular shapes – roll as many as your dough will allow.
6. Add your dough onto a clean baking tray and add to a warm oven for 20 minutes at 180C – whilst your viscounts are baking they will expand into a fatter and fuller shape.
Top tip – the longer the shape of the biscuit when rolling it, the fatter and fuller it will expand when baking.
7. Once your biscuits have chilled, cut the biscuit into small sections and then rebake the sections for an extra five minutes at 180 to create a hard, crunchy biscuit with a golden brown finish.
600g of butter
8 egg yolks
300g icing sugar
Flavours: you can add vanilla, orange zest, lemon zest, chocolate powder or even add food colouring to make your biscuits stand out
1. Add the eight egg yolks to the icing sugar and work together before adding the other ingredients.
2. Add the remaining ingredients to the flour (yes, everything is added together). Mix everything by hand.
3. Once you have mixed the dough and it is beginning to become firm, take it out of the mixing bowl and place into your countertop.
4. You will know when your dough is ready when all of your ingredients have blended together and the dough is not elastic-like.
Place the dough into the chiller for 5 minutes to make it easier for you to roll into the desired shape.
5. Divide the dough into smaller sections (depending on the desired size of your cake).
6. Roll your dough flat until it is roughly 1cm or the height of a £1 coin.
7. Roll the dough into the shape you want it to be baked – circle, square the choice is yours.
7. Place the dough into a clean baking tray and add to a warm oven to bake for 15 minutes at 180C.
8. Allow for the dough to cool before decorating.
9. To make your double cream you will need cream and 100g of sugar (the grams of sugar depends on how sweet you want your cream to taste). Mario uses double cream as it has a thicker consistency.
10. Whisk the cream for a good 10 minutes. You will know when the cream is ready once you lift your whisk out of the bowl and the cream doesn’t fall.
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