7

A

nyone who’s spent time baking biscuits will know that it

only takes a slight variation in ingredients to change what

comes out of the oven. Some bakers prefer the rich caramel

of brown sugar, some favour extra crunch, while others go

for more chew. Then there’s the shape to consider: they could be thin

and spread out, or high and compact. But how to get the desired result?

In the name of good taste, Alistair Wise made a control biscuit based

on his favourite recipe, then altered it a variable at a time. “My favourite

is a 50/50 caster-and-brown-sugar biscuit with baking powder that’s

been chilled before baking,” says Wise. “It’s a good one because the

dough will give similar results even if it’s been frozen. Just don’t keep

it in the freezer for more than two weeks.” Wise has his favourite, but

each biscuit has its own particular charms – why choose only one?

Step by step

100 per cent caster sugar:light golden in

colour, this version will run a little larger than

the control biscuit and tends to be crunchy.

100% brown sugar:dark golden in colour,

this makes for a smaller, chewier biscuit.

Extra flour:this biscuit doesn’t spread

much while baking so it turns out smaller. It’s

similar to a rock cake with a dense texture.

Bicarbonate of soda:replace the baking

powder to get a darker colour and a flavour

reminiscent of an Anzac biscuit.

50/50 baking powder and bicarbonate

of soda:this version has the flavour of

an Anzac biscuit, but isn’t as rich as the

pure bicarb version. It has a darker colour,

and turns out slightly larger.

Melted butter:great for scaling up to

make big batches, this version is especially

easy to make at home. Mix the flour and

sugar together with either baking powder

or bicarbonate of soda. Melt the butter and

let cool, then add the egg to the mixture

with the butter and mix until the dough

comes together. This version spreads out

more than the others, and is best when

baked straight away and not chilled.

Chilled overnight:chilling the mixture for

longer overnight allows for more consistent

results because you’re always baking

it from the same starting temperature,

no matter where youare.This variation

is the most fail-safe, and tends not to

spread out quite as much in the oven.●

1

For the control biscuit, beat 125gm

butter and 100gm each of caster

sugar and brown sugar in an electric

mixer until light and creamy (about

5 minutes). Add 1 egg and continue

to mix until smooth, then add 225gm

(11⁄2 cups) plain flour and 6gm (about

1 tsp) baking powder.

2

Roll into a log in a piece of baking

paper, twist ends to tighten, and

refrigerate to chill (about 1 hour).

3

Preheat oven to 180°C. Slice log

into 12 biscuits and bake on trays

lined with baking paper until golden

brown (about 15 minutes).

1

2

3

Masterclass

Variations

All of these biscuit variations are great just as they are, but

for something a little diferent try a few flavour combinations.

Add a handful of chocolate chips or coconut flakes for a

classic cookie taste, or opt for white-chocolate chunks and

roughly chopped macadamia nuts. Dates work well with the

brown-sugar variation, and an extra sprinkle of cinnamon

sugar teams nicely with the white sugar. Orange zest is an

excellent addition for a little warmth, while peanuts, or even

peanut butter (or pretzels!), adds glorious crunch.

What’s your flavour?

GOURMET TRAVELLER 39

PHOTOGRAPHY CHRIS CHEN. STYLING ROSIE MEEHAN. FOOD PREPARATION MAX ADEY