Blogging, Recipes

Bake Off Bake Along || Iced Biscuits (Gluten & Dairy Free)

Unfortunately, I didn’t manage my time very well last week, and managed to miss the link up for cake. I wasn’t too upset, because I had a lovely orange and lemon drizzle cake to enjoy. I’m still a bit late for the biscuit week. I should have gotten to this sooner, so I wasn’t rushing.  I think I shall try to do bread tomorrow, so I am not leaving posting until the last minute.

I decided to go with simple iced biscuits. I was half tempted to go for the venetian whirls, but I don’t have a piping bag, so they would have been a bit boring. I was planning to do gingerbread, but honestly, I don’t think I have enough concentration or patience for that. Which is sad, because I would have loved to have given a train scene a shot. Perhaps I will after Bake Off is over with. Christmas perhaps?  I rather like gingerbread.

I used my go-to recipe for basic biscuits this week. Just a very simple chocolate biscuit, and then a very simple icing on the top. They ended up being very nice. Rolled a bit thinner to get the right crispness, this is actually a bourbon biscuit recipe.

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My attention span has been a bit fickle lately, so I thought one of my more basic biscuit cutters would be the best option. I definitely don’t have the patience right now to even attempt cutting them out (I’m a rule breaker who is totally disqualified this round, right? It is an old home-made cutter, though….) I seriously contemplated using some of my Batman set, but I just haven’t brain power for the sort of decoration I would have wanted to do on them. I suppose, I hadn’t the brain power for the sort I ended up trying either.  I decided I wanted to give yellow icing a go for the first time, because I had grand plans of doing sunflowers on them. I mixed a pinch of turmeric into the icing sugar to get a yellow hue.

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Unfortunately, the sunflower looked more like strange splodges of yellow. I haven’t any photos, because I just ate the mistakes and moved on.  The overlapping zig-zags were easier to accomplish, anyway. I don’t think having used snack bags with the corners nipped off helped with my failure at icing. There is a reason I don’t go to the effort of decorating cakes.

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Gluten and Dairy Free Iced Biscuits

Biscuits (about 10)

  • 50g margarine
  • 50g soft brown sugar
  • 1 Tbsp honey
  • 1/2 tsp bicarbonate of soda
  • 20g cocoa powder
  • 110g gluten-free flour mix

Method:

Heat the oven to 180°C/350°F.

Cream margarine and sugar together. Then beat in honey. (I tend to cream all three together at once).

Whisk together flour, cocoa powder, and soda.

Mix dry ingredients into the wet ingredients until just combined and then turn out onto a lightly floured surface. (Honestly, I just mix the dry ingredients into the wet in order, soda, cocoa, flour, until each is combined…)

Knead dough for a minute or two until fully smooth and combined, then roll out to about 5mm thick (I used two chopping boards to keep the height even). Place cut biscuits on a baking tray lined with parchment or greaseproof paper.

Bake for 9-12 minutes. My oven gets them done at about 10-11 minutes, but all ovens vary slightly.

Then transfer to a rack to cool.

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To ice them, I just used a simple icing sugar and water icing.  Using a few tablespoons of icing sugar and adding water a half teaspoon at a time until I got it the consistency I wanted. For the chocolate icing, I used a 3:1 ratio of icing sugar to cocoa before adding the water.  I then just piped it about the edges and filled it in once the lines had set.

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