Proper dunkers

Bake Off alum­nus Liam Charles shares his recipe for a bis­cuit that you can dip in tea again and again

BBC Good Food - - Inside -

Proper dunkers

Now th­ese bis­cuits are def­i­nitely dou­ble… triple…. quadru­ple… al­right, I’ll stop there… proper dunkers.

MAKES ap­prox 25-30 PREP 15 mins COOK 25 mins EASY V 165g un­salted but­ter, cold, cubed 225g plain whole­meal flour 225g coarse or medium oat­meal 80g light brown soft sugar 100g raisins

1 tsp white wine vine­gar 100ml whole milk

20g runny honey

1 tsp bi­car­bon­ate of soda 200g dark choco­late (70% co­coa solids), bro­ken into chunks You will need a 7cm bis­cuit cut­ter

1 Place the but­ter in a large bowl with the flour, oat­meal and sugar. Rub the mix­ture with your fin­ger­tips un­til it re­sem­bles bread­crumbs. Tip in your raisins and stir. Com­bine the vine­gar, milk, honey and bi­car­bon­ate of soda in a sep­a­rate bowl and give it a good mix. Add the wet in­gre­di­ents to the dry and mix un­til it forms a work­able dough. Wrap in cling film and leave to chill in the fridge for a cou­ple of hours.

2 Heat oven to 140C/fan 120C/gas 1 and line two bak­ing trays with grease­proof pa­per. Take the dough out of the fridge and let it soften for 10 mins. Roll out on a lightly floured sur­face to a thick­ness of 5mm. Cut cir­cles us­ing a 7cm cut­ter and place them on the bak­ing trays.

3 You should have 25–30 bis­cuits. Bake for 25 mins, un­til golden brown. Re­move from oven and leave to firm up on the trays be­fore trans­fer­ring to a wire rack to cool com­pletely. 4 Melt the choco­late in a heat­proof bowl us­ing a bain marie, or in the mi­crowave (see page 111), heat­ing it in 20 sec­ond bursts, stir­ring after each one. Dip the cooled bis­cuits in the melted choco­late and place back on the wire rack to set.

PER SERV­ING (30) 159 kcals • fat 8g • sat­u­rates 5g • carbs 17g • su­gars 7g • fi­bre 2g • pro­tein 3g • salt 0.2g

Recipe adapted from Cheeky Treats by Liam Charles (£20, Hod­der & Stoughton). Pho­to­graphs Haar­ala Hamil­ton © Hod­der & Stoughton 2018.

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