The Bee’s Knees of Bisciuts

Here we are at almost the end of February, means spring is just around the corner. What better way to welcome that season than starting with a treat the Bee’s will surely love. This weeks Cooking with Scott we will be making the Bee’s Sneeze Nuggets, while more a biscuit than cookie they are still every bit as delicious. With my sous chef’s all ready let’s dive into this recipe.
For me the nice thing about this was I finally could use the lemons from my tree that were just asking to be picked. I also got to break out a locally made honey. If there is one thing I love is not having to go to the store or supporting local small businesses.
For me it was easiest to get out several bowls and compartmentalize these ingredients. In our first bowl we are going to whisk together the flour, baking powder, and pepper.

With that done in a second bowl zest your lemons and hand mix with the sugar and salt to get a nice aromatic scent, then add in your grated ginger.

In the last bowl use this for your wet ingredients. Whisk together your freshly squeezed lemon juice, lemon extract, alcohol, olive oil, and honey.

Put your sugar mixture into your bowl of dry ingredients and mix them together with a fork until incorporated. Once mixed create a hole in the center of the mixture and pour in your wet ingredients. Stir your dry ingredients into the wet until you have a spongy consistency. You can then fold the dough several times, just be careful not to over work it.

Flour a cutting board and put your dough on top of it. Add a small amount of flour to the top and shape the dough into about a 1-inch thick square shape.

Once done cut the dough into small inch cubes, or whatever size you want depending on how many you would like to make. You are then going to bake them for about 30 minutes where the will turn a golden brown, don’t forget to rotate half way through baking. Then let cool and when ready serve with some honey for dipping.

I really liked the flavors in this biscuit. The lemon adds a nice touch and the ginger is not overpowering. I would recommend waiting a day before eating as the biscuit will dry out a bit more.
Well that’s it for this week’s Cooking with Scott. New recipes are on the horizon in March until then enjoys this delicious treat with your friends and family. If you would like the full recipe go to doriegreenspan.com and look under #cookieandkindness, or even better grab a copy of the book turn to any page and start your own cookie journey with us on Tuesdays with Dorie. I am getting hungry as always, so until next time.

 

A Military Connection

               Welcome to the second week of April and the deadline for taxes. So to alleviate the stress of tax day Cooking with Scott is baking up a special cookie this week. For the cookie of the week I decided to make an Anzac biscuit, but wait Scott you said cookie. Trust me on this one while a biscuit name this is cookie to the core.

               The Anzac biscuit gets its roots from the Australian and New Zealand cultures. It is a sweet treat with rolled oats, coconut flakes a little golden syrup and of course my favorite…butter. This cookie has been around since World War one and was a way for people to not only raise money for troops abroad but save on precious commodities like eggs, and easy to send to troops in the field as they do not spoil and are easy travel cookies.

               Enough history and onto the baking.  Thanks to my mother in law Alice, who got me some new baking mats and spatula I couldn’t wait to try out, I was super excited to bake. This was not a difficult cookie by any stretch and did not even require a mixer. I recommend throwing all the dry ingredients in a bowl first before the stove part. Once you do that cut up your butter, melt it on the stove with some golden syrup, and a little bit of water and baking soda. Once that is all melted down and ready just pour it over those dry ingredients you have already mixed out.

               Mix everything together and pull out small sized piece of clumped dough. Roll them into a small ball and place them onto your cookie sheet. Then once you have them all on there press them down just a little bit and you are ready to bake. A quick bake until a golden brown from the syrup and they are ready to come out.

               See easy as pie…err cookie. I let mine cool a bit before eating and I must say they were absolutely delicious. The rolled outs were not overpowering and there was a good softness with the right crisp. If you are worried they will be too sweet because of the coconut just dial back your sugar. I choose not to and they turned out great.

               Well that is it for this week’s Cooking with Scott. Join me in two weeks for another delicious recipe that you can share with friends and family. That is if you don’t eat them all first. As always if you would like the full recipe go to doriegreenspan.com and look under #cookieandkindness, or even better grab a copy of the book turn to any page and start your own cookie journey with us on Tuesdays with Dorie. Hopefully these last long enough to share, I am getting hungry as always, I may need the neighbors to save me from myself here.

-Scott-