Well, if the second episode of the Great British Bake Off inspired you to make some of your own, but you aren’t ready to attempt Verbier in biscuit form, here are a few easy recipes to try.
1. Prune dodgers
This recipe is by last year’s Great British Bake Off winner Francis Quinn.
2. Cheddar and hazelnut sable biscuits
Put 60g of hazelnuts into a food processor, blitz to a fine crumb, then add the egg yolk of two eggs, 50g of cheddar, 100g butter, salt and pepper, 200g plain flour and bliz again to form a soft dough. Make the dough into a sausage shape about 25cm long and wrap in cling film, pinch the end of each end. Unwrap it, brush with egg white and sprinkle with 25g of cheddar. Re-roll in cling film and freeze for 20 minutes until firm.
Preheat your oven to 180 degrees or gas mark 4. Unwrap the dough and cut into 5mm thich rounds and put on a baking sheet. Bake for 20-25 minutes until just golden.
3. Vanilla 3-D dinosaur cookies
Who says novelty baking is just for kids? Find the recipe here.
4. Classic shortbread biscuits
Preheat the oven to 180 degrees or gas mark 4. Mix 325 plain flour, 225g salted butter and 110g icing sugar together until you have a smooth dough. Roll out until it’s 5mm and cut into rounds. Bake on a lightly greased baking tray for about 10 mins until lightly golden.
5. Chocolate chip cookies
Mmm… melty chocolatey crumbly goodness. Try this Yeo Valley recipe.
6. Easy gingerbread men
Put 350g plain flour, 1-2 tsp ground ginger and 1 tsp of bicarbonate of soda into a bowl and rub in 100g of butter. Then add the 175g Brown sugar and stir in 4 tbsp of honey and one egg to make a firm dough.
Roll out to about 5mm thick and cut out your gingerbread men. Bake at 190 degrees or gas mark 5 on greased baking trays (spaced out, as they will spread) for 10-15 minutes until golden brown. Leave to cool then decorate.
7. Strawberry shortbread hearts
Super cute and great for (cheap) presents. Find the recipe here.
8. Anzac biscuits
Originally from Australian and New Zealand, soldiers’ wives baked and sent them to their husbands fighting in WW1 because the ingredients didn’t spoil and they were solid enough to survive transportation. They’re tasty too, try this simple recipe.