*WIN*
Happy National Biscuit Day!
Here at Cutter & Squidge, we know a thing or two about biscuits… Our signature Biskie is one of our most beloved products — our brand name was even born with this bake (Annabel would cut the cookie dough and Emily ‘squidged’ them together)! A cake-cookie creation, it’s a sandwiched dessert filled with delicious buttercreams and other delights like caramel sauce and handmade jams.
To celebrate this yummy occasion and in honour of the Platinum Jubilee Weekend, we want you to recreate our Biskie bake and design your own ‘Best of British’ Biskie.
We've popped the ingredients and method below — you can decorate your Biskie in any way you please, relating to our 'Best of British' theme to celebrate the Jubilee. You could design the Union Jack on top with chocolate and fruits or use classic British flavours to drizzle inside your Biskie, like strawberry jam!
To enter, simply tag us in your creations on Instagram and make sure to use the hashtag #BestOfBritishBiskie! You'll be in the chance of winning our C&S cookbook full of innovative recipes, plus a £30 gift card to spend on more Biskies online… We’ll pick 3 winners, so time to get baking!
Vanilla Biskie Dough & Buttercream Ingredients (makes 12-15 Biskies)
Vanilla Biskie Dough
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Vanilla Buttercream |
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Roux:
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Vanilla Biskie Dough Method
- Prepare the vanilla crumb and set aside to cool
- Put the softened butter, both sugars, baking powder and salt in a mixing bowl. Beat with a hand-held electric whisk at medium speed (or use a stand mixer with the paddle attachment) until light and fluffy
- Scrape down the sides of the bowl and add the eggs and golden/light corn syrup. Beat for ten minutes until the mixture is well combined - it should resemble thick yoghurt
- Add the vanilla paste and vanilla crumb, then sift in the flour. Beat in slowly at first, then at a medium speed for 1-2 minutes until well combined. Pop the mixture into a container, cover and refrigerate for about 1 hour until firm
- Preheat the oven to 180 degrees celsius / fan 160 degrees celsius. Scoop out 20g portions of the mixture and roll into balls. Space the balls out on two non-stick baking sheets, leaving a 4cm / ½ inch gap either side as they will spread
- Bake in the preheated oven for 10-15 minutes until golden at the edges, then transfer to a cooling rack to cool
Buttercream Method
- To make the roux, put the milk in a saucepan over a medium heat until steaming
- Mix the cornflour/cornstarch with 100ml / ⅓ cup plus 1 tablespoon cold water. Add this to the steaming milk and whisk vigorously! Heat, stirring continuously for 2-3 minutes until the roux is bubbling a little and thickened and the cornflour/cornstarch has cooked out
- Pour the roux into a shallow dish or tray. Pop cling film/plastic wrap on top and let it cool and solidify
- To finish the buttercream, put the cold butter and sugar into a mixing bowl. Add the cold solidified roux and beat with a hand-held electric whisk (or use a stand mixer with the paddle attachment). The mixture will start to break up and look split and slushy, but keep beating for 4-6 minutes, scraping down the sides of the bowl occasionally
- The buttercream will turn into something that resembles whipped double/heavy cream, but be sure not to overmix as it can split
To Assemble
- Transfer the buttercream to a piping/pastry bag with a round plain 2cm / ¾ inch nozzle tip. Pipe two rings of buttercream on one flat Biskie half, one on top of the other
- Fill the centre with whatever you’d like! Blueberry jam, caramel, strawberry jam… the choice is yours!
- Decorate with a drizzle of melted white chocolate, milk chocolate, or ruby chocolate! This is your Biskie creation, so unleash your inner artist
- We’ve decorated ours with fresh blueberry and raspberry pieces - you can pop on strawberries, chocolate pearls, candy… go crazy!
Happy baking :)
The C&S fam x
*UK entrants only. Closes 26th June 2022.