Fri, 20 May 2016
Chef Patrick Ryan whipped up a delicious batch of homemade biscuits in the kitchen.
Ingredients:
Biscuit dough
125g plain flour
55g icing sugar
100g softened butter
1 egg yolk
Pinch of salt
½ vanilla pod
Custard cream filling:
80g soft butter
150g icing sugar
½ vanilla pod
Method for the biscuit dough:
1. Split the vanilla pod lengthways and scrap out the seeds reserving half for use in the custard cream filling.
2. Place all the ingredients for the biscuit dough into a food processor along with half of the seeds from the vanilla pod.
3. Mix together until a ball of dough is formed.
4. Wrap the dough in cling film and place into the fridge for at least an hour. The dough may also be made the day before. If making the dough the night before remove the dough from the fridge 30 mins before rolling to allow the dough to soften.
While your dough chills make the custard cream filling
5. Mix together the softened butter, and the other half of the vanilla seeds in a clean bowl. Add the sifted icing sugar to the butter and mix until smooth and creamy.
6. Preheat the oven to 150c and line two baking trays with parchment paper.
7. Roll out the dough to 1/2cm thick. Cut using a round or square cutter depending on what you have available.
8. Transfer the cut dough onto the prepared baking trays and bake for 20 minutes until lightly golden.
9. Once baked transfer the biscuits to a wire rack to cool. When cool sandwich the biscuits together with the custard filling to create your custard cream
Jammy Dodgers
Ingredients:
Biscuit dough
125g plain flour
55g icing sugar
100g softened butter
1 egg yolk
Pinch of salt
½ vanilla pod
For the filling:
75g of your favourite jam – Raspberry and strawberry work great
Method for the dough:
1. Split the vanilla pod lengthways and scrap out the seeds reserving half for use in the custard cream filling.
2. Place all the ingredients for the biscuit dough into a food processor along with half of the seeds from the vanilla pod.
3. Mix together until a ball of dough is formed.
4. Wrap the dough in cling film and place into the fridge for at least an hour. The dough may also be made the day before. If making the dough the night before remove the dough from the fridge 30 mins before rolling to allow the dough to soften.
5. Preheat the oven to 150c and line two baking trays with parchment paper.
6. On a lightly floured surface roll out the dough to ½ cm thickness. Using a 6cm cutter cut out your rounds to make the base of each jammy dodger. To make the tops again using a 6cm cutter cut out your rounds however this time using a 2/3cm cutter cut out the centre of each round. You should have 10 bases and 10 tops
7. Place each biscuit base onto the prepared baking trays and place a ½ teaspoon of jam into the centre of each. Place the tops onto each base pressing slightly so the jam oozes from the centre.
8. Bake for 20 minutes or until lightly golden.
9. Sprinkle with caster sugar once baked and transfer to a wire rack to cool
Milk Chocolate Chip and Cranberry Cookies
Ingredients:
175g plain flour
1 tsp baking powder
1 pinch of salt
110g softened butter
160g caster sugar
1 tsp vanilla essence
1 whole egg
100g milk chocolate chips
50g dried cranberries
Method:
1. Sift together the flour, baking powder and salt. Place to one side.
2. In a clean bowl either by hand or using a mixer, cream together the butter, sugars and vanilla essence until light and fluffy. It is important that the butter and sugar is well mixed, You should not feel the grains of sugar when rubbed between your fingers.
3. Add the egg to the butter mix and mix in fully. Fold in the flour along with the chocolate chips and cranberries.
4. Preheat the oven to 180C or 170C if fan assisted.
5. Using a lined baking tray place heaped dessert spoons of the cookie dough 2 inches apart.
6. Bake for 15 minutes until lightly golden.
7. Transfer to a wire rack to cool.
Part One
Part two:
