|Picture courtesy of EBury Publishing|
Miranda caught my eye on the first series with two things, first her chocolate cake with decorative buttons...took me ages to find that button mould but I got it in the end! AND her beautiful iced biscuits, they were so delicate and such lovely works of pure baking art, see above, far too pretty to eat, almost!
Being able to go to the Waterstones signing meant I was able to take some of my own photographs and ask my own questions and pick up some biscuit baking tips. On top of all that I 'may' have eaten
It was a real pleasure to meet Miranda and share some of her own recipes and baking, I think everyone at this event enjoyed the evening and improved their biscuit baking knowledge. I genuinely felt she has put a lot into this book, she had trialled the recipes herself or asked baking and non baking friends to have a go, to make sure they worked. She described how the recipes evolved and took on 'personalities of their own' and gave us lots of advice. I like the fact she has written a book about biscuits they are a very British thing (just as she described) we don't really have a lot of good recipe books about biscuits, as we are cookie led by the American market primarily.
Some of my photographs from the event...
Some of Miranda's top biscuit baking tips...and helpful advice...
- Make sure your butter is soft enough to cream before you start.
- Be meticulous about weighing your ingredients.
- Test the temperature of your oven with a proper oven thermometer.
- When you have made biscuit dough let it rest wrapped in the fridge.
- If your biscuit dough appears too wet do not add flour to it, let it rest.
- Put biscuits on a COLD baking tray as a warm tray will cause them to spread.
- Leave enough space between pre baked biscuits to let them spread.
- When your biscuits are baked let them rest on the baking tray for a few minutes before lifting them onto a cooling rack. This allows them to set.
- You can freshen up biscuits by putting them in a warm oven for about 5 minutes.
- You can freeze biscuit dough wrapped in a film wrap and take it out of the freezer and after about an hour slice this ready to bake. Or freeze it in scoops on a baking tray and then transfer these scoops to a freezer bag.
- The texture of biscuits will vary depending on the sugars used.
- A small ice cream scoop is a great asset to making the same sized biscuits.
- If you want to make beautiful iced biscuits like the ones in the picture above, it needs to be done in stages, and cannot all be done in one go (unless you use sugar paste).
Miranda Gore Browne has a blog, where she shares more of her recipes you can follow it here.
Keep watching because my next post is a recipe I tried myself from 'Biscuit' and I have a copy of 'Biscuit' from EBury Publishing to give away to one lucky person.