25 Nov 2013

toffee apple biscuits (take 2)


Fabric from Frangipani Fabrics

While looking particularly for biscuits that were very specifically orangey, and either jaw-breakingly hard or short-as-short can be, I came across these. The name 'toffee apple biscuits' was enough to stop me in my tracks, even though I had a very, very precise baking goal in mind. Toffee apple? How?

However, reading the recipe, I decided I didn't want to put lollies in a biscuit - which is where the toffee part of the bikkie comes from - as I'm actually not a sweeties kind of person. I had plump, jewel-like raisins in the pantry instead, which would be naturally sweet and rich, not tooth-achingly so like store-bought caramels.

And then to make further changes (well why not? I was on a roll), I thought a dash of spice would warm up the flavours and complement the apple and rasins. It does in a crumble or pie, so why not in a biscuit?

So here are my toffee apple biscuits - I'm sticking with the name, because it's just so gorgeous. The apples and raisins are chewy and just the right amount of sweet; the mixed spice makes me think of Christmas flavours and works well. And these did end up ticking one of my baking boxes - short, please - because, I think, of the almond meal.

Toffee apple biscuits
Adapted from the BBC Good Food website. I think I made about 18 (I say 'I think', because I ate some before I remembered to count them).
  • Cream 85 gms soft butter with 60 gms white sugar and 60 gms light brown sugar until creamy.
  • Fold thru 25 gms almond meal, 1/4 tspn mixed spice about 112 gms SR flour (a strange number, I know, but I was halving the original recipe and if you too have digital scales you can get obsessive about it). Add 1 egg yolk.
  • Add 45 gms plump juicy raisins and 45 gms dried apple (that should really be 'semi-dried', as they are pillowy, plump and chewy) that you have chopped or snipped into roughly the same size as the raisins. Get your hands in and squeeze everything together.
  • Now preheat your oven to 190 and prep some baking trays.
  • Place walnut-sized balls on the trays with some space around them as they will spread a little. Flatten slightly (just give them a gentle pat). Bake for about 12 minutes or until lightly browned. Remove and stand for a few minutes before cooling on wire racks.
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16 comments:

  1. I love the comment that you ate some before you started counting. That's so me. I also lose the piece of paper where I've written all the changes and then when I get to the computer I have to try to remember OR make it again.

    I wouldn't mind making these lovely biscuits twice!

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    1. thank you maureen! i was mid-way thru possibly the third one when i thought oops, how many will i tell people this makes?! i can't resist a biscuit straight out of the oven.

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  2. The eating before counting problem seems to be a common one - me too! At least you remembered to take some photos before they were all gone... and they do look very good, adding spices is a great idea.

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    1. thank you GD - yes, maybe count the number in the picture and add a couple :-) the spices were a great addition to the original recipe, they made the biscuits that little bit more special (is that correct grammar? too early in the morning).

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  3. The name would've stopped me on my tracks too e! But I'm with you, no candy in my baking usually. Raisins are my thing and these biscuits look amazing!

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    1. thank you paula - and good to know a fellow raisin lover :-)

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  4. These look scrumptious E!
    I bet they smelt divine coming out of the oven.

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    1. they taste good too, SB! i can highly recommend them. and yes - the spice was lovely and warming.

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  5. Yes please! These look gorgeous. I think my boys would adore these ones :-)

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    1. Oooh yes. sweet enough for children, but natural sugars, not lolly sugars. gotta be better for us!

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  6. Yep, the name got me too. Just pinned the recipe to try soon.

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    1. very enticing, isn't it? thank you barbara!

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  7. These biscuits look great!!
    May I have one please? :-)

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I've had to turn word-verification back on - the robot-spammers are loving my orange pudding too much at the moment! I hope you understand - and I hope you'll still leave a comment at Dig In. I love hearing your thoughts, knowing someone is reading, and will always reply. Unless you're a robot-spammer.