Delicious UK – (10)October 2019

arestillhot,thencarefully
transfertowirerackstocool.
PERBISCUIT108kcals,5.3gfat
(3.2gsaturated),1.3gprotein,
13.8gcarbs(6.1gsugars), trace
salt, 0.4g fibre

Veganchocolateand

oatbiscuits

MAKES25.HANDS-ONTIME 15 MIN,

OVEN TIME 10-12 MIN

MAKE

AHEAD

Thecooledbiscuitswill

keepforupto2 daysin

anairtightcontainer.

FOOD

TEAM’S

TIP

Sprinklewithcrumbled
freeze-driedfruit(suchas
strawberries/raspberries)
in step 6 for a colourful twist.

• 100grolledoats


• 125gwholemeal flour, plus
  extratodust


• 50gplainflour


• 100gBillington’sunrefined
  goldencastersugar


• 50gBillington’sunrefined dark
  muscovadosugar


• 100mlvegetableoil


• 2 tbspgoldensyrup


• 1 tspbicarbonateofsoda


• 2 tbspboilingwater


• 150gmelteddark vegan
  chocolate

YOU’LLALSONEED...

• 2-3 baking sheets, lightly floured

1 Heattheovento160°C/140°Cfan/
gas3.Mixtherolledoats,flours
andsugarswitha pinch of salt
ina mixingbowl.
2 Puttheoilandgoldensyrup
ina largepansetovera medium
heatandmelttogether. Remove
from the heat.

3 Mixthebicarbonateofsodaand

boilingwaterina smalldish,tip

intothewarmoil/syrupandstirto

combine– it willfrothup.Pourthe

mixtureoverthedryingredients

andmixtoforma dough.

4 Rollspoonfulsofthedoughinto

walnut-sizeballs.Spacethem

roughly5cmapartontheprepared

bakingtraysandflattenslightly

withtheheelofyourhand.

5 Bakefor10-12minutesuntil

deepgoldenbrown.Removefrom

theovenandleaveonthebaking

traysfor5-6minutestofirmupa

little.Loosenwitha paletteknife,

transfertoa wirerackandleave

tocool(seeMakeAhead).

6 Oncecooled,spoona littlemelted

darkchocolateovereachbiscuit

andspreadwiththebackofa spoon,

orusea knifeorforktocreate

aridgedpattern(seetip).

PERBISCUIT126kcals,5gfat

(1.3gsaturated),1.6gprotein,

18gcarbs(10.8g sugars), 0.1g salt,

1.1g fibre

Russianbiscuitcake

SERVES12.HANDS-ONTIME 30 MIN,

OVEN TIME 14-16 MIN, PLUS CHILLING

MAKE

AHEAD

Thecakeneedstobe

assembledatleast

6 hoursaheadoftime

(orideallyovernight)togiveit

a texturesoftenoughforslicing.

Freezethebakedbiscuitlayers,

wellwrapped,forupto1 month.

Defrostfullyovernightinthe

fridge before assembling.

• 60gsaltedbutter


• 225gBillington’sunrefinedlight
  brownsoftsugarorunrefined
  lightmuscovadosugar


• 2 large free-range eggs, beaten
  
  
  • 2 tbsprunnyhoney, plus
    extratoserve
  
  
  • 2 tspbakingpowder
  
  
  • 450gplain flour, plus extra
    todust
  
  
  • Billington’sBaristacrystals for
    coffee to decorate
  
  
  
  

FORTHEFILLING

• 300mldoublecream


• 150mlcondensedmilk(look
  for the squeezy bottles)

YOU’LLALSONEED...

• 2-3bakingsheets,lightly
  floured;20cmcircletemplate
  cut out of baking paper

1 Meltthebutterandsugarin

a largepanovera lowheat,then

whiskintheeggs,honeyand

bakingpowderuntilfoamy.Take

offtheheatandmixintheflour

witha woodenspoontocombine.

2 Heattheovento180°C/160°C

fan/gas4.Weighthedough,then

divideinto5 equalballs.Ona

lightlyflouredsurface,rollout

3 ballsofdoughuntilthey’rethe

thicknessofa £1coinandslightly

largerthanyour20cmcircle

template.Transfertherolledout

piecesofdoughtothebaking

sheets,thenbakefor7-8minutes.

Leavetocoolfora coupleof

minutes,thenputthetemplate

ontopofthewarmbiscuitsand

usea sharpknifetocutout3 x

20cmbiscuitcircles(reservethe

trimmings).Meanwhile,rollout

andbaketheother2 ballsofdough,

thentrimaswiththeothers.

3 Transferthe5 trimmedbiscuits

toa wireracktocoolcompletely.

Putthetrimmingsintoa bagand

bashwitha rollingpin,then set

asideforthedecoration.

4 Tomakethefilling,whiskthe

creamandcondensedmilkina

mixingbowluntilthickened.Put

oneofthebiscuitsona cakestand

andtopwitha generousdollopof

filling,spreadingit outcarefullyto

theedges.Sandwichwithanother

biscuitandcontinuewithlayers

offillingandbiscuit,finishingthe

stack with the final biscuit. →