This morning I woke with an epiphany and I knew that the baking gods wanted me to make beer biscuits.
These biscuits contain barley malt syrup and hopped chocolate chips, courtesy of Naive. They definitely have a beery taste to them and I like the fact that they're a treat but not too sweet. They won't keep me awake at night if I eat them all, which is about to happen.
This is a super easy recipe, suitable for a baking novice like me. It makes eight or nine biscuits.
110g of butter or olive spread
1/2 cup of barley malt syrup
1 egg (beaten)
1 Tbsp honey
3 cups of flower
1 tsp baking powder
55g Chocolate Naive Hops (diced)
Pinch of salt
1. Gently heat the butter in a pan on the lowest heat on the hob. Stir in the barley malt syrup and honey. Mix well. Leave to cool.
2. Sift the flour, baking powder and salt into a large bowl. Add in the chocolate chips and mix through.
3. Add the beaten egg to the butter/syrup mixture and stir thoroughly.
4. Pour the butter mixture in the flour mix a quarter at a time, stirring well with a wooden spoon or spatula. When you've finished you should have a soft dough.
5. Cover the bowl with cling wrap or a plate and leave in the fridge for half an hour.
6. Place a sheet of baking paper onto a baking tray. Tear off balls of dough, about the size of a decent plum, then roll into a ball and place on the baking paper, squashing them slightly into a disc shape.
7. Place in a pre-heated oven on 150°C for around 25 minutes (on 'bake' setting).
8. Leave to cool on a rack for at least 30 minutes (if you have a rack, which I don't).