A few weeks ago, I filmed a video with my Grandma, sharing her homemade biscuits recipe. Although I’m not entirely sure that she knew what I was doing, she happily went along with it and I had so much fun filming with her! The video wasn’t meant to turn into a vlog, but that’s the way the ‘cookie’ crumbled! See what I did there!?
My Grandad, having heard the commotion in the kitchen, came to investigate and we may or may not have roped him into having a go. Jass was playing the role of ‘camera man’ and of course, it was only fair that he gets involved too – it was hilarious watching their first ever attempt at baking!
I have grown up eating these biscuits, and to this day, whenever I visit, there are plenty of tupperware boxes overflowing with biscuits, dotted all around the kitchen.
These biscuits are eggless and can be made vegan, by substituting the milk and butter with dairy-free alternatives. The flour can also be substituted for a gluten-free flour, suitable for coeliacs.
Anyone who has tried these biscuits, loves them so I thought I’d share her secret recipe with you all. This recipe uses a minimal amount of sugar, however you can add more sugar if you have a sweet tooth. I also wholeheartedly recommend that they are best consumed on day of baking (though can be stored in an airtight container).
You will need: 250g butter softened at room temperature, 567g plain flour, 1/4 pint of warm milk, 1 1/2tsp bicarbonate of soda and 3/4tsp ginger powder and 200g granulated sugar (you can add more to taste)
In a large bowl, mix the butter and milk – the warm milk helps to melt the butter.
Stir in the sugar and mix before adding the remaining ingredients.
Mix until a smooth dough forms (My Grandma used a combination of arm power and upper body strength, but feel free to use a mixer if you’re lazy, like me!)
Roll out the dough in batches, as evenly as possible. She then slid a piece of thread under the dough to stop the it sticking to the surface and create a nice texture. (Watch the video to see this technical step!)
Use a cookie cutter and lay the biscuits straight onto a baking sheet
Pop the tray into a preheated fan oven at 180°C for 10-15 minutes.
When they are golden brown, remove from the oven and EAT.
Serve with a steaming hot mug of indian tea and loosen that belt.