Butter crinkle crunch biscuits redux

Time for a third (and final) revision in the series! After the disappointing results of my previous attempt, I revised the recipe a bit, removing the milk powder and adding a little milk to give the baking powder somewhere to react, and adding even more butteriness:

  • 175g white flour
  • 50g white sugar
  • 25g dark Muscovado sugar
  • 60g oats (porridge, not jumbo)
  • 125g butter
  • 50g golden syrup
  • 10ml milk
  • 2tsp baking powder (actually an 11g “Alsa” sachet)
  • Pinch of salt
  • 2tsp of butter flavouring
  • 1/4tsp vanilla powder
  • A small bowl of Demerara sugar (cassonade in France) for rolling

Instructions are unchanged, apart from adding the milk. I dropped the oven temperature to 140°C and found that they needed baking for about 35 mins, much longer than the earlier attempts. They came out nice and crunchy, though I managed to forget to roll them in the Demerara; I couldn’t figure out why they were hard to flatten as they stuck to the spatula so much, which the Demerara prevents. Duh.

Anyway, these came out pretty well, and I’m happy enough with the recipe at this point.

One Reply to “Butter crinkle crunch biscuits redux”

Leave a Reply