To dunk or not to dunk

By
The editor
Added
01 September, 2017

Following a hugely challenging week two, the GBBO contestants probably never want to see another filled biscuit again. However, we were inspired to get baking and have found a fantastic selection of recipes in the library as well as rounded up some top tips to help you get perfect results every time. These teatime treats are too good for dunking though.

One to share

Giant jam sandwich biscuits

While two buttery vanilla biscuits sandwiched together with strawberry jam are a childhood favourite, who could resist this grown-up version? As only the Bake-off contestants are racing against the clock, remember to make time to chill the biscuit dough – it makes all the difference to the snap of the baked result.

Make your own filling

Lemon curd sandwich biscuits

Why Flo decided to make her own fondant icing this week baffled us, and the judges, but going that extra mile can often pay off. A biscuit with a homemade filling is always special and these simple Lemon curd sandwich biscuits from GBBO finalist Richard Burr are lifted to another level by what’s in the middle.

Recreate a family recipe

My mum's Viennese biscuits

Delving back into your family recipe archives can offer some interesting finds. From the bakes you remember from your childhood to the recipes discovered by chance, (like the long-overlooked folder I found recently at my grandmother’s house), there’s a wealth of inspiration to be found close to home. These are Cooked author Lucy Cufflin’s take on her mum’s signature bake.


Pipe with precision

How to pipe with buttercream and ganache

Making sure your technique is spot on will turn your humble biccie into a showstopper. Just like the final challenge in this week’s show – where the contestants had to create a board game from biscuits – the devil really is in the detail. It may take a bit of practice but getting to grips with piping techniques is an easy way to win points on presentation. From The Leith’s How to Cook series, food stylist April Carter, and BBC’s Crème de la Crème’s Claire Clark amongst others, you’ll find lots of top tips to help you master the techniques you need.


Food from your travels

Alfajores

If you’ve ever been to South America, you’ll have seen Alfajores everywhere. Most commonly with dulce de leche, the caramel-like filling inside. If you’re feeling particularly adventurous why not try a triple-layed version? Or closer to home there’s plenty to discover: Espresso-filled amaretti from Italy, French macarons sandwiched together in irresistible flavour combinations, or our homegrown favourites, bourbons and custard creams.  

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