Things no one tells you about baking: Swiss Roll is incredibly easy.
To make 20 large biscuits, you will need:
7 oz slightly salted butter
5 oz caster sugar
12 oz plain flour
1 medium free range egg
1 tsp vanilla extract
1 pinch of salt
I happily fall into conniptions when I think about cake (occupational hazard as a hungry food blogger) so it’s nice to have an excuse to bake a marble cake in a love heart shape topped with cherries and chocolate.
I think these oat biscuits are just the snack you need right now. Ridiculously easy and quick to make, you’ll be crunching on these through to the new year!
I have a very good raisin and festive reason for posting this recipe today: make a Christmas cake this weekend. Action that, Christmas!
Leftover food should not be an afterthought (especially when we’re talking about a particularly generous Sunday roast beef joint that I had for luncheon the other day.) Save what you can’t manage and allow to cool before refrigerating and livening up in a thick soup the next day. Dabble with a ladle, sluice your soup bowl and let flavourful frugality prevail!
Some are busy spiralizing courgettes to make courgetti dishes (a portmanteau most succulent). Others use their spiralizers for carrots to bring style to quinoa.
So it’s with a cheeky felicity that I proffer these Chocolate Spiral Biscuits for your pudding bowls. (See? Spiral. Phonetically twinned!). Although that’s where the similarity ends.