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