Slice and bake biscuits

It’s been a while since I did any baking, but I’ve given up milk in all things for lent (with slight exceptions for a few social events and a holiday because I need a social life and a trip away too much) and the main things I can’t get around are sweet things. I went to a cafe and missed out on cake! I am truly making sacrifices 🙂 There are some dairy free options in the supermarket but they’re primarily gluten free and often a little odd so I decided to take action – with dairy free spread instead of butter obviously.

I’ve posted about these type of biscuits before, they’re a really easy way to keep a stash of ready-to-cook deliciousness. I made the last large batch at the start of October and they were finally finished in mid-December. Also useful if there’s only one of you who would otherwise have to eat all of them within a few days or (the horror of it) share them. I last made some to this recipe, and recently discovered this recipe from A Beautiful Mess for a vanilla and thyme version. I used rosemary because in my kitchen it was that or Herbes de Provence… I also made a second batch with honeycomb pieces. They’re all delicious but this time I’m finding it much harder than I remember to slice the dough when the biscuit logs are straight out of the freezer. The recipes are very similar (and both taste really good) and the only difference I can see is that the second recipe contains slightly more butter – I don’t know enough about baking to know if it could make the difference. Much defrosting to soften it and I’m finding the dough becomes sticky and squishy. Once I’ve munched my way though this batch I’ll try the other recipe again for a comparison.

Slight issue with the honeycomb pieces – they caramelise and leave gooey holes in the biscuits, but also create toffee like patches so no complaints!

For the vanilla and rosemary version I used a mix of vanilla sugar, ground vanilla beans from a little pre-loaded grinder I have, and vanilla essence. All together it smells and tastes great! It’s not a flavour I’d have thought of but the delicate herbal taste is lovely and very moreish.

Any biscuits with hot chocolate is a great combination! Now I’m off to bake a few more…

Funfetti sprinkle cookies

So tomorrow is someone’s birthday, and in the strangely backwards unwritten rules of the office the birthday person should provide appropriate food. A couple of jobs back I worked somewhere with a cake club and there was a rota to make people’s birthday cakes, that was a fun system… But in current much better job (except for the occasional cake shortage) I must provide my own celebratory edibles, and the biscuits in the office vanish so fast at the moment people are refusing to buy more, so I will provide!

I found the Funfetti slice n’ bake cookies recipe a while ago, and it’s great for preparing in advance. Recipe from Sally’s Baking Addiction here. It’s possible to make up logs of dough and refrigerate or freeze them until you really fancy biscuits. My dough went a bit too sticky this time so the logs were hard to form and weren’t very round, but once frozen they’re easy to cut into slices and bake up fresh.

There’s a whole cup of sprinkles in these cookies! And I made some very chocolatey biscuits too. And I still have lots in the freezer waiting for my next desperate biscuit craving. Maybe I should take more into work, they’ll get eaten fast enough, but I fancy having some left for later too 🙂

I went to the (Japanese) supermarket and I bought…

image

Chocolate roll, green tea cakes, watermelon, koala biscuits, panda biscuits, grape juice and chocolate. I shouldn’t be let loose in there again! Or the ¥100 store, but with 3 weeks here who knows what I’ll end up with…

Not much else to report yet, today involved a temple and a zoo (and excited children!). Tomorrow – the big city 🙂