So since I posted about my trip to Berlin last week things have gone a bit quiet. Apologies for that. But I was busy almost every night last week, and then I had a photoshoot for a feature in Reveal Mag last Saturday, before an overnight coach (megabus gold again, my FAVE) up to Glasgow. For those follow me on instagram you’ll know that I’ve been visiting my parents in Scotland. You’ll know this because I haven’t shut up about it, and I’ve posted about a million photos. If you want proof of this, go check out my instagram here. There’s a couple from my DSLR mixed in below though if you’re too lazy. I have however, been baking while I’ve been here.
Usually when I visit we try and get a few walks in, or it encompasses more weekends/includes other relatives visiting. This particular time my Mum has been at work and my Dad has been both working and helping the builders who are renovating their new house. This means I’ve had plenty of time to entertain myself (and unwind, as I burnt myself out pretty bad before coming up with house busy I was). I’ve been cycling, running and walking, all from the house. As well as cooking some pretty badass mac & cheese (sorry, I’ve been asked for the recipe but my mac & cheese generally follows a “throw in different cheeses until it tastes right” method) and a pork & butternut stew. I’ve been making everyone jealous on snapchat (follow me if you want: abritishbeard), and finally got around to some baking.
I’m limited when I’m up here unless I plan ahead and bring particular things I know I’ll need. That’s the main “problem” with an island. The shops are small and only really have essentials. I ended up deciding on biscuits. With the ingredients they had in I opted for Digestives (very oaty ones), but replacing the wholemeal flour with plain flour, and then melting milk chocolate on top. Anyway, I’m going for another cycle around the Loch, and then I’m going to use the downtime to do some more work on Cake Care Package. I’ll be posting more photos over the coming weeks.
- 170g wholemeal flour (or 180g plain white flour)
- 170g medium oatmeal (due to constraints of island pantry living I used actual oats, think hobnob)
- 150g cold butter, diced into small cubes
- ½ tsp bicarb of soda
- 55g dark muscovado sugar
- ½ tsp salt
- 2-3tbsp milk
- 150g Chocolate (I used milk as it's all I had available)
- Mix together the flour and oats and then, using your hands, rub in the butter until it resembles coarse breadcrumbs.
- Stir in the bicarb, sugar and salt. Make sure the sugar is broken up well to avoid large chunks of muscovado. Then add the milk in gradually and start working together with your hands. You don't want this to be too wet so do it a tablespoon at a time, after the first couple do it in smaller increments. You want it to just come together and form a fairly dry dough.
- Flatten the dough into a disc, wrap in clingfilm and chill for at least 30 minutes.
- While it's chilling, preheat your oven to 190°C (170°C fan assisted) and line two baking trays with greaseproof paper.
- Roll the dough out until it's about 4mm thick (too thick and you'll have a stodgy biscuit). Using a biscuit cutter cut out the biscuits. Spread them across the prepared trays with a gap to allow for any spread (there shouldn't be too much), decorate with a fork and place in the preheated oven.
- Bake for 12-15 minutes. 12 minutes will give you more chew than 15.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack.
- If using chocolate, melt it in a heatproof bowl over a pan of hot water (make sure the bottom of the bowl doesn't touch the water). Spoon on top of each biscuit and shake to smooth it out. Allow to set and serve.