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A Dip and a Dunk: Bathtime 'Butter Biscuits'

3/5/2018

5 Comments

 
Recreated from Shadowblack by Sebastien de Castell
Picture
Not knowing what else to do, I picked up one of the butter biscuits. I was going to put it in his paw, but he'd already stuck it back under the water, and instead opened up his fuzzy little mouth. I deposited the biscuit there and was soon treated to the sound of a squirrel cat nibbling on a butter biscuit while moaning rapturously. 'Oh yeah,' he mumbled, the words sounding garbled on account of all the chewing noises. 'This is how I want to spend my life from now on.'
Confession: this is shortbread. I can only hope said squirrel cat would eat them anyway (they are very buttery), and not my eyeballs in retribution. Unlike my butter biscuits inspired by Nnedi Okorafor's Akata Witch, these will withstand a thoroughly good dunking. I'd suggest tea, not bathwater. 
These taste significantly better (more buttery) after an evening's rest, so make a day ahead. They'll last for up to a month in an airtight container. 

Ingredients (makes 12)
  • 180g plain flour, sifted
  • 120g butter, softened
  • 60g golden caster sugar
  • Extra flour for dusting
  • Extra sugar for sprinkling (optional)

Equipment: mixing bowl, wooden spoon for beating, rolling pin, biscuit cutter (appr. 6cm diameter), baking tray, fork

Instructions
  1. Preheat oven to 150°C (300°F) fan assisted.
  2. Beat the butter and sugar together until smooth. 
  3. Mix the flour through thoroughly to form a dough.
  4. Dust your rolling pin and work surface with flour. Roll the dough out to 1cm thickness (I find it easier to roll smaller amounts out evenly, so I work in four batches). 
  5. Cut out the biscuit shapes with your cutter and place them on the baking tray, evenly spaced apart.  Prick four times with a fork. 
  6. Bake for 15 minutes until lightly golden. 
  7. Sprinkle with extra sugar if desired. Desire recommended. 
Picture
5 Comments
AngieG
3/14/2018 03:39:34 pm

I never have much luck making shortbread (always too hard) but this is a really good recipe. Lovely biscuits.

Reply
The Speculative Kitchen
3/14/2018 03:44:59 pm

I think greed is the answer here – if you eat them straight out of the oven, there's no time for them to get hard. A less mouth-burning alternative is to make them thinner than I've suggested and bake for less time; then the biscuit snaps rather than your teeth.

Reply
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8/28/2022 11:34:36 am

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Getting through an uncomfortable situation while looking or feeling unfazed is a skill, and much can be attributed to confidence. If you have a presentation and feel fearful, tap into your innate confidence, even if public speaking is enough to make you run and hide. Tell yourself you can do it.

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