You might not think there’s a big difference between cookies and biscuits. There is. I haven’t really had to define it IN ACTUAL REAL LIFE WORDS until now but I’ve always consciously been very clear there is a difference.
I think it goes like this:
Quite big. A lot big. Like, hand-sized big
Chewy, albeit often crunchy outside
American in style
Smaller, like no bigger than palm-sized, and even a palm-sized bikkie is verging on cookie
Less sugar in the mix
Not-American. Unless you’re talking scones, which is what Americans call biscuits. Donald Trump is clearly not their biggest problem.
I don’t know how you feel about my very scientific classification. Truthfully I’m not sure (i) I give a shit, and (ii) it matters. It’s probably one of those really personal things, like whether you bunch or fold loo roll.
BUNCH YOU FOOL, BUNCH.
Anyway. The below recipe is from Smitten Kitchen. Again. She might become my new Donna Hay-type habit. We shall see. They are nice biscuit-cookies. Bisookies. Cookuits. Dunno. Some weird merge of the two. You should make them.
We are recently returned from a quick trip to Stockholm. We dragged NewHuman there with us as it’s a city famously friendly in respect of toddler-themed amusements and, obviously, we were going to hit up the cinnamon buns and saffron Christmas buns really hard. That was the plan until the Boyfriend and I arrived at Sinus-Pressure-Exploding-Head-Snot-Factoryville pre-trip so had to work quite hard not to weep with the full strength that being-in-a-foreign-land-with-a-shithead-2.5 year-old-whilst-properly-ill lends itself to.
Still, we survived, and it was actually mostly fun. I ate elk.
Elk is nice. So are cloudberries and cinnamon buns and Stockholm in general. Could totally live there.
Right. Biscuits. MAKE THEM.
Preheat your oven to 150C (this is what Smitten Kitchen says. I did that then bumped up to 160C for the second lot. Was fine, and better).
So, yeah, preheat your oven to 160C.
100 grams caster sugar (I used 150g of golden)
130g firmly packed light brown sugar (I used 50g of muscovado)
115 grams unsalted butter, cold, cut into 1cm pieces
1 large egg
1 teaspoon vanilla extract (I used 2 teaspoons)
1/2 teaspoon baking powder
175g plain flour
200 grams dark chocolate chips (I used 100g)
1 packet of dried sour cherries, around 60g, chopped into 3 or 4 pieces each
(Smitten Kitchen lady says to use 130g of chopped walnuts or pecans. You can do that but you’d be insane to when sour cherries are an option).
I chopped the cold butter to only very approximately 1cm pieces, as evidenced below. Was fine.
Cream together the sugars and butter until smooth. This takes a little while cause the butter is cold when you start. Use this time to chop up your sour cherries. By the time you’re done chopping, the mix will be smooth. Baking is magic. Add your baking powder. Half a teaspoon is a very controversial measurement. Is it heaped or not? Is it half across or lengthways. HOW DO WE KNOW?
Then add your flour – you can keep it all in the mixer for this, no need to use your actual hands.
Once combined and kind of dry – it’ll take a minute or so of high-speed whizzing in the mixer – add your choc chips and sour cherries. Or nuts, if you’re using them. DO NOT USE THEM.
Then plop about 2 teaspoon’s worth of mix onto a tray, leaving a good amount of room. Don’t, like, compress them or roll them into balls or anything, ok? Just leave them be, unmolested.
Into the oven for 18 minutes. Smitten Kitchen lady says to take them out when ‘pale golden brown’. That’s how I like to describe NewHuman’s hair, when it is in fact ginger.
Below is this year’s Xmas tree effort. Could be worse. Is usefully a few feet off the ground so NewHuman can only grasp the jingle bells which dangle temptingly from the lower branches and I get to say, ‘Dude, no. NO. I SAID NO!’ a lot. Is fun for all.
I did try to take a picture of one I’d taken a bite out of, to show you the inside, but the photo was far too fuzzy for public consumption.