Who doesn't love Mary Berry? Ian and I really got into last seasons' Great British Bake Off when we were flicking through channels and saw a bearded guy called Ian dramatically throw his not so Baked Alsaka in the bin in a tantrum because Diana had taken it out of the fridge on purpose.
Well, after that we were hooked. It had everything you could want from a TV show - drama, suspense, good vs evil and delicious baked goods.
I saw Mary Berry demonstrate these biscuits in one of the Masterclasses and thought I would give it a go. They are easy to make and taste yummy.
As you can see, mine didn't turn out as perfectly as I would have liked, but hey ho, practice makes perfect. They only lasted 1 & 1/2 days. Hmmm...maybe that's why I am unable to shift that post baby weight.
Vanilla biscuit dough
50g softened butter
25g caster sugar
25g cornflour
50g plain flour
½ large egg
½ teaspoon vanilla extract
Chocolate biscuit dough
50g softened butter
25g caster sugar
25g cornflour
40g plain flour
½ large egg
15g cocoa powder
Method
Make each of the doughs by creaming the butter and sugar together, mixing in the egg, sifting the dry ingredients over the top and mixing until the dough comes together.
Wrap each dough separately in cling film and refrigerate for 30 minutes until firm.
Flour your bench lightly and roll each dough out (separately) to a piece 25 x 18cm. Keep any excess dough to make marbled biscuits by mixing both batches together.
Place the vanilla dough on top of the chocolate dough and roll up tightly.
Re-wrap the roll in cling film and place back in the fridge to chill for a further 30 minutes.
Pre-heat your oven to 180° and remove the dough from the fridge, cutting 20 slices and placing them on a lined baking tray. Make sure the dough is very firm before you start cutting the biscuits or else, again, they may become misshaped.
Bake for 20 minutes or until the vanilla biscuit is golden brown.
Marbled Shooting stars with the scraps of dough
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| The proof is in the pudding |
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