Liquid Biscuit Revisited

liquid biscuit 4Ever since the liquid biscuit tub had ran out we’ve been craving it! It’s seriously yummy but a quick glance at the back of the jar reveals its not exactly a ‘whole’ or ‘natural’ food! This is fine as the occasional treat and does one good but we are convinced if we were supermarket shoppers this is a product on which we would now be hooked! We’d definitely have purchased a jar a week just because it was available! Yikes! Don’t get us wrong if we saw it in a deli again we’d buy some but….. we thought maybe we could try and make our own version of the biscuits as they are possibly better for you than even trying think about recreating homemade liquid biscuit!

liquid biscuit revisited 3So Becksie and Lizzie got suited and booted in kitchen attire and had a go!  Basically we decided in a masterchef styley to try to work out what was in it and add this to a basic biscuit recipe. We decided we needed cinammon, nutmeg, ginger, allspice, cloves, salt, brown sugar (for the treacle taste). liquid biscuit revisited 2

liquid biscuit revisited 1The biscuits were quite successful in that they tasted quite a bit like liquid biscuit but they needed to be thinner, crisper and more refined. Basically we must practice before we can share this recipe. Ian is of course delighted with this statement!

We also made our homemade granola and added the aforementioned spices and….. It was very tasty! Liquid biscuit (of sorts) for breakfast – yummy

We will perfect and report back!


8 thoughts on “Liquid Biscuit Revisited

  1. Great work folks! These biscuits are what are known as “speculoos” (pronounced speck-you-loo-oss) in France. It’s actually a Flemish recipe traditionally consumed at Christmas time. Here’s a quick recipe from a French cookery blog which I’ve quickly translated for you:
    Mix 250g brown sugar with 3g cinnamon and 3g allspice. Add 250g softened unsalted butter, and 1 egg. Mix until you have a smooth dough. Then gradually add 350g sifted flour. When it’s all in, add 5g salt and 5g baking powder before letting the dough rest for 2 hours in the fridge. When the time is up, roll out your dough to a 3mm-4mm thickness between two sheets of greaseproof paper. Cut into whatever shapes you like and then bake for 10 minutes at 180°C. Then eat 😀

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