24 August 2018

OVERNIGHT FLAKY BISCUITS

Freshly baked homemade pastry is one of the best things in life. And biscuits, a lovely, soft snack, are always welcome. Usually split down the middle and enjoyed with sweet or savoury fillings, they are so very soft and fluffy, with a gorgeous crispy and crunchy exterior. The ingredients are simple, but the baked biscuits are very delicious, as all old-fashioned pastries are.
They are very easily adjusted to your needs; you can make them larger, by dividing the dough into six or less pieces, so they can be a fantastic version of burger buns. You can also make them smaller, and serve them with dips, or as sliders. They are amazing with marinara sauce, and all cheese-based sauces, as well as tangy jams and clotted cream.


Ingredients
400 grams soft bread flour
2 teaspoons dry yeast
1 teaspoon salt
120 ml light olive oil
250 ml tepid water
100 grams butter, softened


Preparation
Sift the flour twice, add in the yeast and the salt, and make a little well in the middle. Pour in the oil and water, and stir vigorously with a wooden spoon until the dough starts to form, then knead with your hands for 5-10 minutes, until you get a smooth and elastic dough that doesn't stick to your hands. Depending on the flour, you might need to add a tablespoon or two more, if the dough sticks too much to your hands. Once the dough is smooth and ready, oil the bowl, place the dough in, oil the dough surface, then tightly cover it with cling film, and let it rise overnight in the refrigerator.
After the dough has slowly risen, knead it briefly or a floured work surface, then roll it out to a very large rectangle - as large as your work surface allows you. Take one half of the softened butter, and spread it evenly over the entire dough surface. Fold the dough in half, then spread the other half of the butter evenly. Fold the dough in half again, very lightly roll it out, just to thin it out to about 1.5 cm, then cut it into eight square biscuits. Place them on a large baking sheet lined with baking parchment, let them rest for about 15-20 minutes, then bake in a preheated oven, at 200°C (400°F), for 18-20 minutes. Serve warm. Yields 8 large biscuits.

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