Wednesday, October 5, 2011

Very odd kisses

My baking container has been looking sadly empty since I finished the last of my tennis cake, so tonight I took the opportunity to refill it. It's been a while since I made any biscuits, so I decided to make some kisses (p41), one of several recipes that sandwich two shortbreadish biscuits together to make a whole.

The biscuits are made by creaming butter and sugar, adding eggs, then sifted flour, cornflour and baking powder. The recipe then instructs us to "drop small spoonfuls onto greased oven tray". Looking at my firm, sticky dough, I didn't think that was going to work. Anyway, I wanted my biscuits to be evenly-sized, so I decided to roll them into balls instead.

This turned out to be a bad idea. They didn't spread out at all in the cooking - they just swelled into little round puffballs, each with a slightly overcooked edge ringing each one. I think had I squashed the balls down they would have been fine, but I didn't want to make them too flat. Turns out I definitely had no need to worry on that score!

When the biscuits had cooled, I found that the little edges crumbled away easily and reasonably neatly. So I tidied up the edges of each biscuit and joined them in pairs with some of my homemade raspberry jam. The resulting 'kisses' were about the size (and not to dissimilar in shape) of a large egg.

So they look weird, but what do they taste like? Nice enough, but there's too much biscuit for the amount of jam. In fact, having puffed up so much, the double-barrelled biscuit is quite a lot to eat, and just ends up making your mouth feel dry.

If I made these again, I'd do a couple of things differently. Firstly, I'd make them smaller. Secondly, I'd make them flatter. Two little things, and it'd be a completely different biscuit.


  1. The best thing to do is roll them in a ball and them push them lightly with a fork, nice size and design on top - Becs

  2. That would have been the best plan. Not sure why I thought at the time it would be a bad idea...


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