Is everyone set for tonight's Great British Bake Off?
It's week two of Bake Off and that can only mean one thing - it's biscuit week!
A teaser has been released for tonight's episode, and well, we won't spoil it for you but this week's task looks tough.
What better way to pass the time between now and 9pm than to try some biscuit baking for yourself?
McVitie’s Chocolate Tiffin
You will need:
250g chocolate (minimum 70% cocoa solids)
200g unsalted butter
2tbsp golden syrup
150g roasted shelled hazelnuts
200g McVitie’s Digestives roughly chopped
150g dried figs, chopped
75g white chocolate
1 Grease and line a 20cm square tin.
2 Melt the dark chocolate, golden syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined.
3 Fold in the hazelnuts, McVitie’s Digestives and figs.
4 Spoon the mixture into the prepared tin and press it down firmly to remove any air bubbles.
5 Melt the white chocolate in a glass bowl over a pan of simmering water.
6 Drizzle it over the tiffin with a teaspoon in lines and use a cocktail stick to drag the chocolate lines in a backwards and forwards motion across the whole tiffin.
7 Leave in the fridge to set before serving.
Recipe courtesy of McVitie's
Chocolate Chip Cookies
You will need
A little Trex, for greasing
100g Self-raising flour
¼ tsp Salt
25g Ground rice or semolina
100g Golden caster sugar
100g Porridge oats
4 level tbsp. Golden syrup
½ level tsp Bicarbonate of soda
2 tsp Milk
75g Chocolate chips (milk, plain or white)
1 Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Lightly grease 2 baking sheets with a little Trex.
2 Sift the flour and salt into a mixing bowl, then stir in the ground rice or semolina, caster sugar and porridge oats.
3 Melt the golden syrup and Trex over a medium heat, taking care that it doesn’t get too hot. Pour into the mixing bowl and stir well to combine with the dry ingredients.
4 Dissolve the bicarbonate of soda in the milk and stir into the biscuit mixture, then add half the chocolate chips and stir them in.
5 Form half the mixture into 10 balls, placing 5 onto each baking sheet, well spaced apart. Flatten the balls slightly and scatter half the remaining chocolate chips over them, pressing them lightly into the biscuit dough.
6 Bake for about 6-8 minutes until golden brown. Cool for a few minutes, then ease them off the baking sheets whilst still warm and cool completely on a wire rack.
7 Make a second batch of cookies with the remaining dough.
Recipe courteys of Trex
You will need:
100g Duerr’s Fine Cut Sunny Seville Marmalade
100g unsalted butter (melted)
50g golden syrup or honey
25g light soft brown sugar
125g plain flour
½ tsp baking powder
1 Preheat the oven to 160°C fan/180°C conventional/Gas 4.
2 Line a baking sheet with baking parchment.
3 Sift the flour and baking powder into a large bowl then stir in the oats.
4 Add the marmalade, butter, syrup and honey into a heavy based saucepan and gently heat until the butter has melted and the sugar dissolved, making sure not to let it bubble. You may need to whisk a little to break up the marmalade properly.
5 Pour the warm mixture over the dry ingredients in the bowl and stir thoroughly to combine.
6 Place heaped tablespoons of mixture onto the parchment lined sheets, leaving plenty of space in between for the biscuits to spread.
7 Bake for 12 minutes until lightly golden, allow to cool for a minute on the tray, then transfer to a rack to finish cooling.
Recipe courtesy of Duerr's
Lead image: McVitie’s vies for this week’s star baker spot with Chocolate Digestives art to celebrate Biscuit Week.