One of the many surprise presents I received from CT on my birthday was a copy of Biscuits by Miranda Gore Brown, she of Great British Bake Off fame (1st series). This now sits in pride of place on my bedside table and forms my bedtime reading, giving me plenty of sweet things to dream about. When I first looked at the book, it just happened to open randomly on a recipe for blackcurrant and white chocolate biscuits - well really, how could I ignore that sign? The other idea I had was for ice-cream and frankly, that could wait for another day.
This is how I made them:
- Creamed 115g unsalted butter with 100g cardamom sugar (caster) until very light and fluffy.
- Beat in about 80g condensed milk.
- Mixed in 175g self-raising flour (half wholemeal, half white).
- As mixture was a little stiff, added a tbsp of milk.
- Mixed in 75g chopped white chocolate (G&B).
- Carefully mixed in 90g blackcurrants.
- Placed 15 large dollops on a tray covered with a silicone mat and baked at 180C for 10 minutes at which point the biscuits were golden and crisp around the edges.
- Left on the tray for ten minutes then transferred to a wire rack to cool completely.
We Should Cocoa, they happen to fulfil the criteria for several other blog challenges. So I am also entering them into:
The More Than Occasional Baker and Caroline Makes. The randomly generated number this month comes from Caroline and is W for White chocolate.
Javelin Warrior's Cookin w/Luv to make something completely from scratch.
Fabulicious Food which is guest hosted this month by Fleur of Homemade by Fleur
Tinned Tomatoes, but originally created by Ruth's Kitchen Experiments to make something you've bookmarked from a book, magazine or online.