Sunday, 10 June 2012

Cinder toffee biscuits

It may be true that these little biscuits are better suited to autumn, with thoughts of wrapping up warm, crunching through leaves and bonfires. It may also be true that June calls out for fruity seasonal delights suited to warm clear days.

But this is Scotland, its June yes, but it is grey, miserable and raining. I just do not have the heart for summery baking, and so cinder toffee biscuits it is.

I have never made cinder toffee before but it is surprisingly easy. If you like crunchies you will love these biscuits. Crunchy biscuits with a chocolate centre, topped with chocolate and homemade cinder toffee, these lovlies are enough to cheer up any rainy day.

Cinder toffee biscuits (adapted very slightly form Miranda Gore Browne, Biscuit)

For the biscuit

150g butter
50g caster sugar
50g brown sugar
15g golden syrup
1 tbsp milk
1 tsp bicarbonate of soda
240g plain flour
75g chopped milk chocolate
75g milk chocolate

For the cinder toffee

70g caster sugar
10g golden syrup
1 tsp bicarbonate of soda

Preheat the oven to 180/160 FAN, and line two baking sheets with baking parchment.

Melt the butter, sugar and golden syrup in a pan until just boiling then take off the heat. Mix the milk and bicarbonate of soda together and stir into the pan. 

Weigh the flour into a separate bowl and add the melted mix to the flour, stiring with a wooden spoon until combined.

Roll the mixture into 20 balls and flatten each one to a disc.

Add a little of the chopped chocolate.

Reseal into a ball and put seam side down onto the baking sheet.

Bake for 15-20 minutes until golden. Leave to cool on the baking sheet for 10 minutes then transfer to a wire rack to fully cool. 

To make the cinder toffee first line a shallow baking tray with baking paper and put by the hob. Melt the sugar and golden syrup together in a pan and allow to boil, cook for 2 minutes or so until golden. 

Add the bicarbonate of soda and stir well, the mixture will bubble up. Very quickly pour into the prepared tray. Allow to cool, about 15 minutes, and then snap into pieces.

Once the biscuits are cool, melt the remaining chocolate and spread a teaspoonful on top of each biscuit. Sprinkle with the cinder toffee.

Keep any remaining cinder toffee in a sealed container.

These are delicious and I dare you to try and stop at just one!


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