Sledging biscuits - A 'Biscuit' recipe - giveaway

If you read my last post you'll have seen my review of Miranda Gore Browne's book 'Biscuit'. There are some lovely recipes in this book, the one in this post is the third recipe from 'Biscuit' I have tasted, the first two were made by the author herself!

This recipe caught my eye because of its name 'Sledging biscuits'  ('coat pocket biscuits'  were a close contender too) and I liked the look of the ingredients, and mostly had them all to hand in my store cupboards. The recipe turned out a lovely biscuit, not too sweet but the texture of the oats with the raisins and chocolate pieces make a very good combination. It had a little bit of a chew with the fruit, and was lovely dunked in milk!
Before you start to make these biscuits get your baking sheets out and prepare them before you start the recipe, as you do get sticky hands once the dough mix is made. Use either a silicone or baking paper to line the trays to put the biscuit dough on.
Ingredients:
270g unsalted butter (softened)
160g caster sugar
160g demerara sugar
2 free range eggs
1 tsp vanilla extract
380g plain flour
1/2 tsp salt
1tsp bicarbonate of soda
100g jumbo oats
120g golden sultanas (raisins in the origional recipe)
150g chocolate chunks or chips (I used a chopped bars worth of 100g milk and 50g plain)
Method:
1. Preheat the oven to 180C fan/gas mark 4. Sieve the flour, salt and bicarb into a bowl then add the oats and mix.
2. I used a stand mixer to cream the butter and sugars until they are pale and fluffy then beat the eggs and add these to the butter/sugar mix with the vanilla and beat again.
3. Add the flour/oats to the beaten butter/eggs and mix.
4. Add the chopped chocolate and sultanas (raisins), I used a tablespoon just to incorporate these throughout the dough.
5. Time to get sticky! Take small amounts of the mixed dough and roll it into golf ball size pieces, put these on the baking trays at least 5cm apart. Flatten the tops a little.
6. Bake for about 10 minutes or until golden brown. Once cooked let the biscuits rest on the baking trays for at least 5 minutes before putting them onto a wire rack to cool completely.

These will store in a tin, airtight container or airtight jar really well and taste just as good even after a few days.

If you need more biscuit making and baking advice (from Miranda Gore Browne) then see my last post or get yourself a copy of 'Biscuit'.

You can win a copy of 'Biscuit' by leaving a comment below, just simply tell me...what is your favourite biscuit? 

You can only leave one comment per person (no cheating please) and the winner of this lovely book will be chosen at random by me after midnight on 12th May 2012. You must have a UK postal address to enter.

Good luck, if you win this book you are in for a real biscuit inspired baking treat!

EBury publishing, (who allowed me to share this recipe) will send the copy directly to the winner. EBury Publishing have not sponsored this post, except to provide the winners copy of 'Biscuit'.