I am not usually much of a biscuit lover – too crumby or ‘cardboardy’, if you know what I mean? I’m not saying I won’t eat them – the tin I took in to school for us to munch on is pretty empty now already! I like the idea of a biscuit though…a little snack, to satisfy that sweet craving that isn’t as heavy as cake and you only need to eat one.
Or four… and therein lies the rub.
I dunno about you, but I don’t think many people can just eat one and then put them away. That calls for some SERIOUS self discipline! It’s threes usually. Three doublers – and if it’s jammy dodgers, all the better. That jammy bit in the middle is weirdly nice. But it’s not actually nice, is it? It’s just the BEST BIT. Is this some sort of biscuit philosophy? What about biscuit history, or Biscuitory?
According to the Oxford English Dictionary, the term “biscuit” debuted in the 14th century:
“Biscuit: 1. a. A kind of crisp dry bread (Erm…appetising???) more or less hard, prepared generally in thin flat cakes. (YUM??) The essential ingredients are flour and water, or milk, without leaven; but confectionery and fancy biscuits are very variously composed and flavoured.
Biscuits have clearly moved on. It’s all about the cookie now, and it’s not just baked cookies – even cookie dough that hasn’t been cooked. Either way, biscuits are definitely a very personal matter.
I do think, though, that most people will say it’s all about saving the best for last. Creamy bits, jammy bits, chocolatey bits…nibbling, eating around, separating.. you name it, the good bit is saved for last. Unless you’re a tea-dipper??? Now THAT is up there with soggy Weetabix… eeeuurrrghhhh!
Whatever your take on biscuits, these Viennese Fingers are soft, light and just a little devilish mouthful. Taken from ‘Chocolate, a collection of over 100 essential recipes’. Go ON, I dare ya!
Gluten Free Viennese Fingers
115 g (1/2 cup) butter
55 g (1/2 cup) icing sugar
125 g (1 cup) gluten-free plain flour
1 tbsp cocoa powder
splash of milk
100 g (2/3 cup) white chocolate, chopped
* Preheat oven to 180 degrees C / 350 degrees F.
* In a bowl, beat butter and sugar until light and fluffy. Sift flour and cocoa powder into the bowl and beat until it is smooth. Add a splash of milk and beat until you feel you will be able to pipe it through a piping bag.
* Spoon into a piping bag fitted with a 1 inch fluted tip (2.5cm fluted tip). Pipe lengths of mixture onto a greased (or use greaseproof paper) baking sheet. Allow for expansion.
* Bake for 15 minutes.
* Cool, transfer to cooling racks. When fully cooled, dip the ends into melted white chocolate and allow to set.