(Chocolate not quite set yet, but when is that ever going to stop me?)
My cooking mojo hasn’t really returned with the cooler weather but my cooking mojo is making a big exception for biscuits apparently. I’m trying to be more organised about keeping my baking supplies up to date, I am rubbish at menu planning, I try but I can guarantee you whatever I planned to cook for the week, I won’t actually want to eat when it comes to it and if I do fancy cooking something, chances are I’ll be missing a key ingredient but it’s different for baking, other than things like cream and buttermilk, which I don’t regularly have in my fridge, I’ve pretty much got most of the other ingredients I’d need, with only a modicum of prior organisation. I did a bit of a stock up this weekend actually and was sad enough to take a photo of my shopping 😉
(Not in shot, some dried mixed fruit to ….. and I don’t use polos for baking, I’m just addicted to them)
And it was a good thing I did because I didn’t know I wanted to bake anything today until about half an hour before I actually went into the kitchen, so even though I was actually in a supermarket this morning to, I wouldn’t have thought to have bought that cooking chocolate I used today.
Anyway, to the actual biscuits, they’re chocolate flapjack biscuits from Biscuit by Miranda Gore Browne, who was a finalist on Great British Bake Off a year or two back (Great British Bake Off back on 20th August, yipeeeee!!!!!) . The book is gorgeous and as typical for me, despite having this book for ages, have I cooked from it before? Nope. There’s biscuits for just about every occasion in the book and not that I’ve got anything against cookies, it’s very much is a biscuit book, quite British, which is refreshing. And anyway, the actual biscuits taste quite nice, in a slightly healthyish way, although I would more call them oat biscuits, rather than flapjack, as they’re not that syrupy or buttery. I adjusted the recipe slightly, switching from milk chocolate to plain, as that’s what I had and halving the amount, drizzling it across rather than spreading it, I think they look a bit more ‘GBO’ that way. If you have the book and are cooking the recipe, watch the times, my biscuits browned very quickly.