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ai caramba biscuits

August 12, 2013

Katrine has embarked on the next step of her big adventure and is now on her way to Bordeaux via Nantes.


Here’s Arlo making sure she has enough ketchup on her last meal in England for a while.



Before she left, I made some ai caramba biscuits – no jam this time – just to check that I could get them right without an overseer being present.

ai-carambaThey’re very easy to make, gluten free and go well with coffee. Not a lot more to say really, except that there are rather a lot of these biscuits…

Start with half a tin of condensed milk and about the same volume of double cream and mix them together in a bowl. Add tapioca flour and mix. This time I added a couple of heaped tablespoons of yellow maize flour too – looks and feels like corn flour, but it’s yellow. ai-caramba2You’ll need about 250 grammes of flour.


Add the flour bit by bit and when it looks as if there’s enough, knead the dough with your hands for a minute or so. It shouldn’t be sticky – if it is add some more flour.


ai-caramba4Take lumps of dough and roll it in your hands (not on a board) into long sausage shapes and then form into whatever shape you fancy and place on a greased baking tray.


Bake in a hottish oven for about 20 minutes – or until they brown slightly.

They look pretty en masse in a very non English biscuit way – and they taste non English too.

NIce warm and cold, but they need coffee I think. Probably Brazilian.


If you’re outside tonight, look at the stars – at the Perseid showers.

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