Elvis peanut butter chip biscuits
I have a mild obessesion with Elvis Presley. It’s not quite at the same level as that of Christian Slater’s character in True Romance ( I don’t ‘talk’ to Elvis when I’m alone), but it’s safe to say that I’m a fan. To paraphrase Elvis’ TCB motto, this weekend I set about Taking Care of Biscuits.
Firstly, to clarify – when I say biscuits, I’m referring to what the Americans call cookies, not the scone-like rolls that they serve with fried chicken and gravy. The biccies themselves are inspired by the Elvis Presley ’68 Comeback Special – the best live show ever made (well, I think so).
It’s no secret that Elvis was a big fan of peanut butter (and quite a lot else besides), and that’s why I added some Reese’s baking chips to a basic vanilla biscuit recipe for my Presley-inspired concoction. These aren’t very easy to find in the UK so I get mine online at Americansweets.co.uk. If you want to make your own confectionery-based homage to the King of Rock ‘n Roll (and lets face it, who doesn’t) then read on and get stuck in.
What you’ll need:
For the biscuits:
90g unsalted butter
100g caster sugar
1 large egg
1 teaspoon vanilla extract
200g plain flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
Reese’s peanut butter chips (as many as you like)
For the glace icing:
150g icing sugar (confectioner’s sugar)
Paste food colouring
For the royal icing:
250g icing sugar
1 large egg white
Paste food colouring
Freshly squeezed lemon juice
What to do:
First, cream the butter and sugar together, then beat in the egg and vanilla extract. You can do the mixing using an electric mixer or processor or whatever if you like, but I use a wooden spoon and good ol’ fashioned elbow grease. In a seperate bowl, mix together the flour, baking powder and salt and then add to the original mixture. Stir together until it’s all combined. Next, add your peanut butter chips into the mixture. You can use as many as you like, just add a small handful at a time, and see how it looks. Once all mixed in, roll the dough into a ball and wrap in clingfilm. If the dough feels a bit too sticky, then add a touch of flour. Leave the dough to chill in the fridge for about an hour.
Pre-heat the oven to 180 degrees C/160 degrees C (fan oven)/gas mark 4. Sprinkle some flour onto a chopping board or kitchen worktop and roll the dough out until it’s about 50mm thick, adding a sprinkle of flour every now and again if need be, to prevent it from sticking. Cut out your chosen shapes and place onto a lined baking sheet (make sure they’re well spaced, or they’ll fuse together in the oven when the dough expands). Bake for about 12 minutes or until the biscuits are slightly golden around the edges and slightly soft in the middle (they’ll firm up while they cool). Once out of the oven, transfer them to a wire cooling rack and after they’re fully cooled down then you can crack on with the icing.
Sieve the icing sugar into a bowl and add a couple of tablespoons of (not quite boiling) water from the kettle and mix together. If the icing is too thick, then add a bit more water (only add a tiny bit at a time). Next, colour the icing. I use Sugarflair paste colouring as it’s much more effective than the liquid stuff. I add it sparingly, a bit at a time, using a cocktail stick. Once coloured, you can use a knife to spread the icing on if you like, but personally, I just hold the biscuits upside down and dunk them in the bowl – it’s much easier and gives even coverage (just like the black icing in the picture)
Once the icing has set, if you want to add some extra detail, then royal icing is your best bet. For this, simply sieve the icing sugar into a bowl, add the egg white and whisk until the mixture is really white and forms into stiff peaks. If it’s too stiff, then add a couple of drops of lemon juice. Once it’s mixed, add colouring if you fancy and then pipe away. I coloured mine red so that I could create the ‘name in lights’ effect. This royal icing recipe makes quite a bit, so you might want to scale it down if you’re not adding much detail.
And there you have it – Elvis peanut butter chip biscuits, displayed lovingly on the Comback Special tray that I bought in Vegas last year (I knew it would come in handy eventually).
Thank you, good night.
This entry was posted on 17/01/2011 at 9:50 pm and is filed under American food, Biscuits, Recipes with tags Baking, Biscuits, Cookies, Elvis, Elvis peanut butter chip biscuits, Food, Peanut butter, Recipes, Reese. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.