Sunday, July 20, 2014

Goat Biscuits

Goat, I hear you say.  Has she finally lost the run of herself?  Actually no, I'm still quite as sane as I was last week but I've been playing around with a few biscuit recipes lately.  One I've always loved is my Oat and Vanilla Shortbread biscuits : they're exceedingly easy to make and every time I make them, they vanish in the blink of an eye.  We have quite a few new people in the day job and I forget that they've never tried a lot of my baking so now I have to go and do it all again, just for them.  Demanding beasts, the pair of them.  Anyway, back to the Goat.  It's now a Ginger and Oat biscuit - geddit? I've played with my original recipe to add some spicy ginger to the mix.  I used some ginger extract which I bought a while back but you can use ground ginger instead if you can't find any.  Some melted chocolate drizzle over the top completely transforms the original into a moreish, can't just eat one, treat.

Goat Biscuits

200g Butter, softened
100g Icing Sugar
1 tsp vanilla extract
200g Plain Flour
½ tsp Baking Powder
2 tsp Ginger Extract (or 2 tsp ground Ginger)
100g Porridge Oats
50g Chocolate, melted

Preheat your oven to 180c / Gas Mark 4.  Line two baking sheets with baking paper.

Cream the butter until soft, then add the icing sugar & vanilla extract (and ginger extract) and beat until the mixture is light and fluffy. 

Sift in the flour, (ground ginger) and baking powder, then stir in the oats and bring the mixture together to form a dough. 

Place the dough onto a sheet of cling film & roll it into a log about 30cm.  Allow to chill in the fridge, covered in the cling film, for about 30-40 minutes until firm. 

Remove the cling film; slice the log into rounds about 5mm thick and place slightly apart on the baking trays. Bake for 15 minutes, or until light golden brown and dry to the touch.   

Leave to cool fully on the tray.  When the biscuits are cold, melt the chocolate and using a fork or a spoon, drizzle it over the biscuits.

Let the chocolate set completely before eating.  They'll keep in an airtight tin for a couple of days.  This batch didn't even last 24 hours...

Oh, and the dough can be frozen for a few weeks if you want to keep some in reserve.  Also, if you're looking for new baking trays, you should check out Viking - they've an extensive range of cooking equipment in their range.

Happy eating!

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