This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the technicalsignature challenge for week four (biscuits week) of series two: make 12 biscuits, combining unusual flavours.
I always like it when the baking challenges are for bread as it’s nice to have a savoury option or three. Biscuits are admittedly much more fiddly and not really something I make on a day-to-day basis. In fact, there’s a reason I still haven’t attempted the showstopper part of the biscuit week challenge, macarons: it’s just something quite fiddly which requires patience, focus and diligence – three qualities which I try and apply to my day jobs but I am in increasingly short supply of elsewhere.
So it was a pleasant surprise that the recipe I played around with was actually relatively simple, and despite using some intricate snowflake cutters and several components to sandwich together, it all actually came together relatively easily, even on a day when I was busy with other things. The key is to have your surfaces impeccably clean before starting and to have cleared enough counter space to roll out the biscuits.
The signature bake challenge for this biscuit week was, simply, 12 biscuits. So far so simple – but they had to have an ‘unusual flavour combination’. I made these for a Christmas party which I throw every year (yes, I’m late writing up) so I wanted to use seasonal flavours. I’d made cranberry sauce for the first time in December and started thinking about matching it with spiced gingery biscuits – which naturally led me to pepparkakor, the essential Scandinavian Christmas biscuit. Something else was needed to pull it all together: soft, pudding-like vanilla frosting. And indeed the unusual contrast of crisp, warmly-spiced biscuit, sharp, citrus-laced cranberry sauce and almost bland, creamy icing worked very well together.