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.
  •  

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!

    ReplyDelete
    Replies
    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.

      Delete
  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.

    ReplyDelete
    Replies
    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).

      Delete
  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!

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

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

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

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

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

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

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

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

    ReplyDelete

Word-verification is on, as the robot-spammers are loving my tuna past bake 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.