Every once in a while, because I am a good wife, I ask Mr CC if there’s anything he would like me to make. Every time (without fail) he will pick something that, when I look at the recipe, I think ‘hmmm, not sure I can really be bothered with that’. These biscuits are a good example. They are also a good example of why you should let yourself be pushed out of your comfort zone because they are divine, and I would NEVER have chosen to make them!
I’ve made biscuits sandwiched with jam before but they don’t have that chewy quality that a good jammy dodger has. Now I know why. It’s because you should use raspberry caramel rather than jam. I say this like it’s my idea – it isn’t. I learned this whilst searching for recipes and coming across The Pink Whisk a blog written by a former Great British Bake Off finalist. The most I can take credit for here is being able to read.
I tend to avoid anything that involves making caramel; boiling sugar is not my friend. We fell out a while back when I decided to test if the top of a crème brulee was crispy but tapping it with my finger. Once I had separated finger tip from boiling sugar I realised I had a new kitchen foe to join yeast (well documented on this site) and squash (long story).
Passing the raspberries through a sieve is so much easier with a sieving mushroom. This is a simple piece of kit – I think mine cost under £3 but it is the best thing for getting every scrap of goodness out of something you’re straining. It leaves behind a dry pulp of seeds. I’ve had mine for a few years now and I love the way each fruit stains the wood a darker colour – a sign of use! So much equipment is over-engineered or too complex but this is as simple as the day it was invented and does the job perfectly:
The caramel is a faff to make but worth it. Stupidly, I decided to double the quantity as I was doubling the biscuit amount – this meant it took longer to boil than it would normally and it wasn’t necessary anyway as the recipe quantities (as stated below) makes more than you would need for a double batch of biscuits. Not that it’s a bad thing – it keeps in the fridge for 3 weeks so I shall use it in other bakes.
The biscuit is a classic buttery vanilla biscuit and it’s got a lovely short but not too crumbly texture. It’s the perfect carrier for the star of the show – the raspberry caramel. It’s more jammy than jam and, as you’ll see from the recipe, contains a lot of sugar...but it’s not too sweet. It is a really exciting discovery for me and I’m already thinking about how good blueberry caramel would be.
These were a big hit and I fear I’ve made a rod for my own back as I know they will be requested again. It’s not that they’re difficult to make but they take time. Any biscuit where you have to roll out and cut the dough takes time, but the addition of the caramel means they are not a quick bake. Good job I made a double batch!
Approx 75ml double cream
300g caster sugar
100g unsalted butter, at room temperature
110g caster sugar
1 teaspoon vanilla extract
340g plain flour