Week two: biscuit week. Reflections on the GBBO revival so far – I’m warming to the new presenter / judge combination with every week that passes. Even previously dour and famously grumpy Paul Hollywood appears to have undergone a welcome transformation with the new line up – far warmer, far funnier, and much more likely (it seems) to engage in some off-script (I hate myself for using this word, sorry) banter. What more could we ask for?
I’ve chosen the signature to recreate again because a) I have absolutely no desire to make fortune cookies and they look fiddly as anything and b) I fear I’ll never have the will to recreate a showstopper. So much to go wrong, and who would eat that amount of biscuit in my two person household? M is good, but he’s not that good. There you go: the proof you needed that I am a thoroughly unadventurous baker – so just to drive that point home, here are my thoroughly unadventurous sandwich biscuits (they tasted nice though).
I went for lemon and elderflower in an unashamed attempt to cling to the last vestiges of summer, and also because I had a bottle of my mum’s homemade elderflower cordial ready and waiting in the fridge for this very eventuality.
For the biscuits, I used a recipe I’ve featured on the blog before here, simply using a slightly smaller cutter for slightly smaller biscuits and baking for a little less time. I also skipped the icing drizzle as it felt like too much with the addition of the buttercream in the middle.
For the filling, I blended 200g of soft butter and 300g of icing sugar together until very light and fluffy using a handheld mixer, then added a decent splosh of elderflower cordial – be careful here as you need your filling to be soft enough to pipe, but still pretty stiff so it sets.
Once cool, you need to pair your biscuits. If you’re a perfect, patient baker, all of your biscuits will be identical in size and shape. If, however, you bake as I do, they will be largely uniform but – if you’re really honest – range in shape from a perfect circle to slightly oval and everything in between.
Pair them up as best you can, then use a piping bag to pipe five small rosettes around the bottom on one of your pairs. Place the other biscuit on top, and squish gently together. Once you’ve sandwiched all of your biscuits, dust lightly with icing sugar.
All content and photographs are © Rebecca Daley and ohtogoawandering, 2017.