Friday Food: Giant Biscuit/Cookie
Friday, 14 September 2018
I baked a giant biscuit, and it was a great success! The base of the giant biscuit is eggless and uses sweetened condensed milk. It has Jersey caramels mixed through it and then it is topped with a variety of chocolate. It reminds me of a chocolate pizza! I found this recipe in a New Idea magazine.
I needed a 21cm springform pan and of course I only had 18 and 22.5cm sizes. I used the smaller tin and set aside a little of the dough and baked that in a small loaf tin: a bonus biscuit. I didn’t want the biscuit to be too thick and not cooked through. To live dangerously, just use an ordinary tin and line it with one piece of baking paper and it should lift out easily when the biscuit is cool.
I used chopped white and dark chocolate, M&Ms (because they were cheaper than Smarties) and tiny baking Smarties (because there were no Mini M&Ms). Jersey caramels are caramels with a milky layer sandwiched between the two caramel ones, but any soft caramel would do.
MrsDrWho took some of the Giant Biscuit to school and it was fallen upon and devoured in no time at all: so I can recommend it. It will keep for about a week in an airtight container and I probably wouldn’t freeze it.
I would like to try personalising this Giant Biscuit for someone: maybe Cherry Ripe, dark chocolate and glacé cherries with toasted coconut through the base? Or Toblerone, milk chocolate, nougat and nuts in the base: endless possibilities!
Giant Biscuit/Cookie Serves 12
- 250g (1 cup) softened butter
- 110g (1/2 cup) caster sugar
- 1 tspn vanilla extract
- 1/2 cup sweetened condensed milk
- 150g (1 cup) plain flour
- 150g (1 cup) self-raising flour
- 6 Jersey caramels, chopped
- 1/2 tspn salt flakes, optional
- 50g dark chocolate, chopped
- 50g white chocolate, chopped
- 50g packet of Smarties
- 2tbspn (40ml) mini M&Ms
Preheat the oven to 180*C and grease and line the base and sides of a 21cm springform tin.
Cream the butter, sugar and vanilla extract until light and pale. Beat in the condensed milk.
Fold in the flours, salt and chopped Jersey caramels to make a dough.
Press the dough into the tin and smooth the top. Collect your chocolate toppings and then adorn the top of the biscuit as desired.
Then remove over some of the toppings because there is too high a topping to biscuit ratio. There needed to be more of the dough visible to my eye. When you are happy with the arrangement, gently press the toppings into the dough. Bake for 40 minutes, or until the dough is slightly golden and set. Cool completely in the tin and then gently lift out and slice into wedges to serve!!