The perfect biscuit for dunking
- 250 g butter (soft)
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup powdered milk
- 2 cups plain flour
- 1½ tsp baking powder
-
Cream butter and sugar. Add eggs and vanilla. Mix in everything else. Roll into balls and bake at 180 deg cel until tops are just beginning to lightly brown.
The Ramblings:
Much to my grand mother’s horror, dunking biscuits is one of those things that makes my heart happy. At the risk of sounding like Sheldon, however, biscuits that break or don’t absorb much are a bitter disappointment for a die hard dunker such as myself. Hence why I created these Milk Biscuits. To me, the other key characteristic of a dunkable delight is it’s suitable beverage diversity. If I’m having a tea but a friend is having coffee, a strongly flavoured cookie will cause heartache for one dunker… Hence the milk… Anywho, Sheldon out, enjoy the milk biscuits!
Also, I have some updates… I am very very excited to announce that I have found a self publishing company that I am happy with and it looks like I will have my first cookbook ‘The Smoko Edition’ available to buy by Feburary at the latest! I am going with a print on demand publisher to keep my initial outlay down. Both physical copies or ebooks will be available through this site or many other big ones. The great part about this particular publisher they work with a lot of the bigger book sites. Amongst many others, it will be on, book depository, booktopia, barnes and noble, etc, etc.
Some of you probably know that I had a publishing deal on a kids book I wrote a while ago.. I have been madly saving to try and get it out there but sadly that company has been bought out and they don’t want to honour my contract. However, one door closes as another opens! I am so so so excited that the I will now be using the same self publishing company for ‘Alfred & Lily’. Even more excitingly though, the incredibly talented lady who made up my logos has agreed to come on board as the illustrator!
Check out her work, here’s a link to her facebook page: