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biscuits and masks

March 9, 2014

ai-caramba-biscuits-againToday I made ai caramba biscuits with clotted cream, condensed milk and tapioca flour. It’s a variation on a theme. I used clotted cream because I’d bought some so that we could give the Spanish students staying with us a cream tea, but there was quite a bit left over.

Ai caramba biscuits are definitely improved by the substitution of clotted cream for double cream. Simple to make, gluten free too. I’ve posted the recipe before, but you can’t have too much of a good thing – and because I tag my posts so badly, things are hard to find… I’m working on it though.

So, make ai caramba biscuits by dolloping equal amounts of cream and condensed milk into a bowl – it’s a measurement by eye rather than by weight or volume. I think I had a couple of tablespoons of each. Add tapioca flour bit by bit until the mixture’s malleable (I like that word) and not sticky. The packet of flour I had was 250 grammes and I  didn’t use it all. Roll with your hands and make thin snakes (no thicker than a cheap biro) and then roll them into circles, hearts, jumping jacks (firework reference), spirals – whatever looks good – and place on a lightly greased baking tray.

Bake in a not too hot oven (180c?) until they are slightly risen and brown underneath, but not brown on top – 20 minutes? Cool on a wire tray. They have a pleasing snap when you bite into them and the texture’s very close and not at all British biscuit like. Nice with coffee.  Nice to take on a picnic – though you’ll need something to drink with them. Take the Storm Kettle and make a brew?

madque-discoHere’s a picture of the language students who inspired the clotted cream just before they went to a masque disco on their last night. They look a bit scary. I’m not sure it was intentional.

It’s Danny’s birthday today and he’s 20 – actually it was yesterday, Didn’t realise how late it was.

Anyway – happy birthday Danny,  (and happy birthday Brian – because it is his birthday today).

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2 Comments leave one →
  1. March 9, 2014 5:47 am

    Wow! What a stunning looking bake ! =)

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