Beach Trip and Biscuits

  At the end of july I visited friends who live at the coast.  It had been ages since I had seen them and nearly six months since I had been near a beach.  There is something so soothing about being near the water.

Just watching the waves come in and go out makes me feel settled  inside and I think there are many people who feel the same.  There are those who say that because we begin life in the safety and comfort of the amniotic fluid in the womb, that we have an
affinity to water as a place of peace.  Whatever the reason, it does the job when I am stressed .

up and round again!!!!!!!!

they are everywhere scavenging what they cn

interesting tree trunks

all ready to push out

        I have been looking for a biscuit recipe for some time that keeps it shape when baking and finally found one on a site called Black Book Cooking.  It is an Australian site which makes it all the better from my point of view.  There is something special  about reading recipes that come from the same country. 

apricot and white chocolate

 I’m sure for  Australians it comes from the background of things like CWA, outback farmers wives cooking for shearers and church social morning teas where everyone brings a plate. 

peanut

 Not that these things are exclusive to us of course, every country must have their version of them.  When they are listing ingredients you know that you can go to any close supermarket and find what they mean without searching fruitlessly. 

There is the whole flour thing as well.  Other countries label their flour differently and it takes a while to make sure you have it right which is not helpful when you want to cook the recipe right there and then.

          This recipe is economical,  quickly done in the food processor and equally quickly made into biscuits with flavours of your choosing when rolled into a log and chilled for a little while before slicing off rounds to bake.

          The dough can also be rolled out to whatever thickeness you prefer and cut out into shapes and yes they do keep this well.  I enjoy rolling out dough, piecing the leftover bits and rerolling until it is all used up but I am aware that it is not everyone’s cup of tea.

  This is why the log  method is more user friendly.  It also means you can have several different flavoured logs in your freezer to pull out at a moments notice.  Reminiscent of the ones you buy in the supermarket but far superior I would imagine, in flavour.  You could also slice them and keep them layered with gladwrap in a container for an even quicker result.

         




               I always plan to do this but somehow they get cooked and eaten faster than I can keep them in the freezer.

          Not wanting to change my tradition I have altered the original recipe.  I find that a mix of plain and self raising flour just works better than all self raising and also add more liquid than stated.  These things are mostly personal choice so if you are not used to the mix, stick with the basic recipe first to see how you go.  As for flavourings, the sky is the limit. 

 I have made:

*Choc chip
*Apricot and white choc
*Coffee walnut
*Cinnamon and sugar
*Vanilla
*Plain with icing to make a melting moment style
*Plain dipped in chocolate
*Peanut butter dipped in choc and peanuts, a real hit

          None have been sent back!!  Except perhaps for the ones that the kids nibble the chocolate off and then leave the rest to start again.  That’s the short kids not the tall ones!!

cooking

Basic Biscuits

*125gms butter
*1/2 cup butter
  3 tablespoons milk
pinch of salt
*1/2 cup sugar
*3/4 cp self raising flour
*3/4 cup plain flour

*Sift flour, salt, flours and sugar into the bowl of a food processor
*Cut butter into cubes and with the processor running add the cubes  a few at a time till the mix resembles coarse meal
*Transfer the mix to a bowl, add milk and using your hand mix to a soft dough-you may need more milk.
*Turn onto a floured surface, bring the mix together and roll till coated in the extra flour
*Roll out to the thickness you desire and cut out with whatever shape biscuit cutter you have
*Bake in the oven for 12-15 minutes depending on the thickness you have cut the dough

          Hope you have as much fun with this as I have.

Enjoy !

 Jo