Calling all biccy lovers…It’s National Biscuit Day! And as Bird & Blend’s Tea & Biscuit collection is BACK, we felt it was only right that these brews get a dunk from the ultimate biscuit to celebrate this special day. So, we called in GBBO contestant and fan-fave, Rowan Claughton, to help us whip up an elevensies treat with a difference.
"My journey on the Great British Bake Off, notably 'doughgate,' fuelled my quest for biscuit perfection, and as the architect of this spectacular creation, I unveil something entirely new, and undeniably mega!"
What You Will Need:
Sugar Cookie Dough (x3)
- 200g unsalted butter, cubed
- 200g caster sugar
- 1 medium free-range egg, beaten
- 400g plain flour, plus extra for dusting
- 2 tsp vanilla extract
Cookies & Cream dough (x1)
- 200g unsalted butter, cubed
- 200g caster sugar
- 1 medium free-range egg, beaten
- 125g cocoa powder
- 275g plain flour
- 2 tsp vanilla extract
Decoration & Icing
- For the Cookies & Cream triangle: Pattern to be made out of biscuit dough
- For the Jammy Dodger triangle: 50g jam with royal icing splatter decoration
- For the Gingernut triangle: 1 tsp orange food colouring and 3 tbsp ground ginger
- For the Custard Cream triangle: ½ tsp yellow food colouring (Pattern to be made out of biscuit dough)
- For the Digestive triangle: 300g melted milk chocolate
- For the Caramelised Biscuit triangle: 1 tbsp brown food colouring with 1 tsp cinnamon (pattern to be embossed)
What To Do:
1. In the bowl of a stand mixer, combine the butter and sugar. Add the eggs, followed by the flour and extract and separate into 5 equal parts (2 for the Custard Cream and 3 for the remaining doughs.) Next, make the Cookies & Cream dough following the same method.
2. Roll each portion until ½ inch thick. Cut a paper triangle which is 7.3 inches in circumference and 7 inches long. Using this as a guide, cut each portion of rolled dough into equal triangles.
3. Once cut, connect each triangle forming a 14 inch circle, rolling out the circle to further fuse them. This should create a 14 ½ inch circle. Carefully lift into the fridge, placing it on a flat shelf.
4. Once chilled, and using the remaining dough, make the decorations for the Cookies & Cream, Custard Cream and Caramelised biscuit. Make a heart shaped well for the Jammy Dodger. For the Gingernut, make slight indentations to form the cracked look. Freeze overnight.
5. The next day, bake the biscuit at 180℃ for 15 minutes, then turn the oven down to 140℃ and bake for another 40-45 minutes.
6. Once cooled, decorate with royal icing and fill the heart shaped indentation with jam. For the digestive, melt the chocolate and cover the triangle, making the pattern with a skewer. For the Cookies & Cream, pipe a small amount of white icing around the edges, forming the cream.
Inspired? You can have your own biccy & brew moment at home with our mouthwatering Tea & Biscuits range. Be sure to tag us on socials @birdandblendtea too, we love to see you enjoying a good cuppa!
