Tuesday, April 27, 2010

Pimp My Blank Canvas Biscuits (cookies)

This is one of those recipes that gets down on it's hands and knees and begs to be pimped. The unadulterated biscuit dough is quite perfect as it is. It's buttery, chewy, rich and sweet - but it's plain, which is fine sometimes, for some people. But who wouldn't want to, just sometimes, revert back to the days when the thought of wallowing in large tubs of mixed lollies was your idea of a successful adult life, and childishly smoosh every kind of sweet into one biscuit? (This is the part where you tell me that you used to dream about this too, and that I am in fact, not strange. Thanks.) What I'm saying is, they can be plain jane simple, sensible biccies, or you can go absolutely OTT with them. And if you're not as mentally unhinged as I, you could even be tasteful and classy and fall somewhere in the middle.

This recipe makes a lot. I make this much so I can cook some right away, then roll the rest of the dough into little logs and freeze for later. Then it's just a matter of thawing, slicing off rounds and cooking them. If you're not into that, just halve the recipe or be prepared to share them with the neighbours. Or double it and gorge on 120 biscuits yourself!

Blank Canvas Biscuits (Makes approx. 60)

250g butter
1 cup caster sugar
1 cup brown sugar
1tsp vanilla extract
2 eggs
3 1/2 cups self raising flour
1 1/2 cups whatever mix ins you choose
Preheat oven to 180C. Grease or line biscuit trays with baking paper. Cream the butter, sugars and vanilla together until pale. Add eggs one at a time and beat until combined. Stir in the flour and then bring the dough together with your hands, adding the mix ins at the same time. You can pretty much keep adding more and more mix ins until it just wont take anymore. Load them up!!

Shape the dough into balls with about 1tbs of mixture, or use a cookie scoop (larger melon baller or smaller ice-cream scoop) and place on the trays, allowing room for spreading.
Bake  for 10-12 minutes. Yes they still look pale and raw, but the bottoms should be a little coloured. This is the secret to chewy biscuits. If you like them crispy cook them a few minutes more. Cool on the trays for about 5 minutes, then onto a cooling rack.

Mix in Madness: Try M&Ms, Smarties, macadamia nuts, white chocolate, chocolate chips, boiled lollies, crystallised ginger, pecans, peanuts, sultanas, citrus zest, cinnamon or mixed spices, glace cherries, pistachios, coconut, chunks of fudge, mars bars, chocolate cookies, dried fruit, honeycomb, craisins, mini marshmallows, Maltesers, Skittles, sprinkles, peppermint crisps, mint slice, tim tams, oreos, hundreds and thousands, anything and everything!

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