February Blog Challenge – Day Twelve

~~Your Favourite Baking Recipe~~

I’m not going to give away my favourite favourite recipe here, since its one I use to earn a living with. Sorry if I’m disappointing anyone… 😛
What I will give you is a recipe I learned by heart. Its a cookie recipe my mommy darling got from her mommy darling and its gloriously versatile and it makes a LOT of cookies! My sisters and I used to bake these cookies with my mom when we were kids.

Fork Biscuits

Ingredients

  • 1.5 cups white sugar
  • 125ml full cream milk
  • 1 teaspoon baking powder
  • .5 teaspoon Bicarb
  • 5ml vanilla essence
  • 4 cups flour
  • 150g salted butter (or margarine if you prefer)

Directions

  • Preheat your oven to 180°C
  • In a heavy-bottom saucepan over medium heat, stir the sugar, milk, bicarb, baking powder and vanilla until its foamy and the sugar is all dissolved. Remove it from the heat to cool off. This mixture is VERY hot! Do NOT try to taste it!
  • In a big bowl- using your fingers- mix the flour and butter together until its crumbly, and make a well in the centre.
  • Pour the COOLED syrup into the well in the flour mixture and mix it together- with your fingers- till its well mixed. It will be a golden colour and quite sticky. If the syrup is too hot the butter will melt too quickly and your mixture will be too runny and sticky.
  • You should be able to roll a tablespoonful of batter into a ball, if its too sticky add a quarter cup of flour and mix well.
  • Roll the batter into balls and press them onto a baking sheet – press it flat with a fork. They will spread out while baking so leave some room.
  • Bake for about 10 minutes, until they’re golden.

Notes & Variations

  • Use 2 cups of white sugar if you would like a crispier cookie.
  • Substitute brown sugar for a slightly less sweet cookie.
  • Variation 1 – press the balls of batter flat using a spoon and press a Smartie into the top.
  • Variation 2 – press ¾ of the batter into a well greased rectangular baking dish, spread the jam of your choice in a nice thick layer over the batter, crumble the remaining batter over the jam and sprinkle with coconut and cinnamon. Bake for about 20 minutes, until the top is golden, let it cool – be sure to cut it when its still warm!
  • Variation 3 – roll out a little of the batter at a time and cut out the shapes of your choice, bake as normal

feb-blog-challenge

Harrassed Mom and Cupcake Mummy are doing the challenge too