Sweet Soft Biscuits

Name: Sweet Soft Biscuits
Yield: 12 Soft Biscuits
Cuisine: British
Ingredients: 1 cup Self-Raising Flour; 1/2 teaspoon Bi-Carb Soda; 20 g Butter *melted; 1/3 cup Caster Sugar; 1 pinch Salt; 1 Egg *whisked; 1 tablespoon Honey; 2 tablespoons Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

When I was a child, there was a sweet treat which I was very fond of. It looked like a large biscuit, but the texture was softer and it was almost like a dry sponge cake. I recently discovered a recipe of something that was very similar to that biscuit. The recipe says Bi-Carb Soda is the important ingredient as the unique flavour can be created when Wheat Flour is mixed with Bi-Carb Soda. I tried to make that soft biscuit. This is the third attempt, and I think this recipe is close enough to the biscuit I remember.

Hiroko Liston @hirokoliston

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Ingredients

12 Soft Biscuits

1 cupSelf-Raising Flour
1/2 teaspoonBi-Carb Soda
20 gButter *melted
1/3 cupCaster Sugar
1 pinchSalt
1Egg *whisked
1 tablespoonHoney
2 tablespoonsMilk

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Steps

1

Preheat the oven to 200℃. Line a baking tray with baking sheet OR paper. Combine Self-Raising Flour and Bi-Carb Soda. Prepare a piping bag attached with 1cm round nozzle, OR tough plastic bag to pipe out the batter.
2

Whisk melted Butter, Caster Sugar and Salt very well. Add Egg gradually, a small amount at a time, and whisk until creamy, then add Honey and Milk, and whisk well.
3

Add Flour mixture and use a spatula to mix well. Place the thick batter into the prepared piping bag, and pipe out the batter into 4cm rounds. Each round will be a cone shape because the batter is very thick. *Note: Wet your finger with oil or water, and gently press down the pointy top if you wish to do so.
4

Bake for 8 to 10 minutes OR until nicely browned and cooked through. *Note: If the cakes get browned too quickly, lower the temperature.
5

Transfer to a wire rack and cool. Enjoy with a nice cup of tea.