Junior chef takes over

I haven’t done any baking since the crash, so today the Wee ‘Un proposed making some biscuits so that I’d feel better. We had a chat about what he’d like to make before settling on butterscotch biscuits. I helped with the weighing and measuring, plus heating the butter on the cooker but he did the rest, including working the dough.

After working the dough to a very good consistency, the Wee ‘Un dusted the bench top and rolled the dough out to what he thought was the right thickness.

Then he cut the biscuits out with his favourite glass - and yes, he was careful not to push too hard. The Wee ‘Un then laid them out on baking trays, before I popped them in the oven.

Twenty minutes later and the Wee ‘Un had 24 biscuits, oops, 23, oops, 22! They’re very good and I am indeed feeling a little better.

Butterscotch biscuits

Ingredients

• 12oz plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 4oz unsalted butter
• 8oz brown sugar
• 1 egg, whisked
• 1 tsp vanilla essence

Method

1. Preheat the oven to 180C.
2. Line two or three baking trays with baking parchment.
3. Sift the flour, baking powder and salt into a large bowl.
4. Place the butter, sugar and vanilla in a pan, and head gently until the butter has melted. Stir frequently.
5. Remove the pan from the heat and stand in cold water. When the butter and sugar mixture is cool, whisk in the beaten egg.
6. Make a well in the centre of the flour and pour in the liquid mixture.
7. Work into a dough and then knead until thoroughly mixed.
8. Roll out the dough on a floured surface until half an inch thick, then cut into two-inch biscuits.
9. Place the biscuits on the baking trays, allowing room for the biscuits to spread.
10. Bake for 18-20 minutes until a golden brown. Take care at the end of the cooking time as the biscuits burn fast and burned ones don’t taste as good!