It felt about time for another biscuit/cookie recipe, so today I’m bringing you these Jamaican Crunchies. I warn you though, they are a tad controversial for a biscuit! In my experience they have a Marmite like appeal and most who try them either love or hate them. Of course which side of the love/hate line you will fall can only be discovered by making them!
You Will Need
3oz/ 85g plain flour
3oz/ 85g porridge oats
3oz/ 85g demerara sugar
3oz/ 85g butter/margarine
1 tablespoon golden syrup
1 tablespoon Jamaican rum
1/2 teaspoon bicarbonate of soda
Preheat the oven to 325F., 170C., Gas 3. In a large mixing bowl, stir together all the dry ingredients.
Next melt the butter and golden syrup together in a small pan over a medium heat.
Once the butter has melted add the Rum to the pan and remove from the heat. Then pour into the bowl with the dry ingredients and mix well.
Roll the mixture between your hands to make small evenly sized balls. Place the balls onto a baking tray which has been covered with a sheet of non-stick parchment. Make sure they are spaced apart to allow the biscuits to grow in th oven.
Bake for approximately 30 minutes until golden.
Then sit back with a cup of tea and enjoy (or don’t 😉 )It’s all starting to sound like a bit of a snack-time challenge 😛
If you do try these out I’d love to hear which camp you fell into upon tasting.
As we haven’t had a recipe for quite sometime, I thought I’d share an old family favourite with you. It came from a very old recipe book, where the covers have long gone and so have several pages, but this little gem survived. The biscuits have an almost shortbread texture, which melts on the tongue but with the completely up to date addition of Orange to give them something special.
You Will Need
100 gms/4 oz Plain Flour
50 gms/2 oz Dried Semolina
100 gms/ 4 oz Butter
50 gms/2 oz Caster Sugar
Grated rind of one large Orange
Preheat your oven to 350F, 180C (Fan oven 160C), Gas 4. In a large bowl cream together the butter and sugar. Add the Orange rind and beat again.
Mix the flour and semolina together in a seperate bowl and then add to mixture. Chill in the fridge for 15 minutes.
Roll out the biscuit mixture, it should be roughly 3-4mm in depth. Then using a biscuit cutter of your choice, cut out into shapes. Place on a baking tray.
Bake in the oven for 15 minutes or until golden brown. Cool on a wire rack and then enjoy!
Last month during a trip to Cornwall I was lucky enough to eat some very yummy Lemon biscuits. Naturally I wanted to make some myself on return home, but all the recipes I could find involved sandwiching two plain biscuits between a layer of Lemon Curd. So we set about creating our own recipe. The end result was so successful that I thought I’d share it here. These little biscuits melt in the mouth and have a delicate buttery Lemon taste.
What You’ll Need
- 250g/8oz Butter
- 200g/7oz Caster Sugar (plus extra for sprinkling)
- 1 Egg
- 1 Tsp Vanilla Extract
- 2 Tsp Lemon Juice
- 450-500g/15-17oz Plain Flour
- 5 Tbsp Lemon Curd
Preheat your oven to 180C/350F/Gas Mark 4. Beat the butter, sugar, egg, Vanilla Extract and Lemon juice Together in a large bowl until light and fluffy.
Spoon in the Lemon curd and mix gently, then begin to fold in the flour. Note. The exact amount of flour needed can vary slightly depending on the thickness of your Lemon Curd. Eventually you will need to knead the dough with your hands to fully combine. You have the right consistency when the dough is coming cleanly away from the sides of the bowl.
Roll out to about 1cm thick. Then cut out in whatever shape you like. Place onto a baking tray and cook for approx 13 minutes until lightly golden on top. Sprinkle with a little extra caster sugar before cooling.
Enjoy your yummy creations!