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BISCUITS, SCONES, MUFFINS & QUICK BREADS

These biscuits take things to another level. They use not just walnuts, but candied walnuts. And they don’t use just chocolate, but dark chocolate. Seriously, these babies are fantastic.

MAKES ABOUT 8 BISCUITS

FOR THE CANDIED WALNUTS

1⁄2 cup walnuts2 tablespoons firmly packed brown sugar

2 teaspoons honey

1⁄2 teaspoon ground cinnamonPinch of salt

FOR THE BISCUITS2 cups all-purpose flour3 teaspoons baking powderPinch of salt

1

⁄2 cup shortening chilled and cubed

3

⁄4 cup buttermilk

1⁄3 cup dark chocolate chunks or chips1 tablespoon heavy cream

For the candied walnuts: Preheat the oven to 250°F and line a baking sheet with foil. In a bowl, mix together the walnuts, brown sugar, honey, cinnamon, and salt. Spread evenly on the pan. Bake for 30 minutes, stirring every 10 minutes. They will look wet and the mixture will be easy to move around. Remove immediately from the pan and let the nuts cool on a sheet of parchment or a cutting board—the mixture will harden as it cools. When cool, roughly chop.

For the biscuits: Preheat the oven to 400°F and line a baking sheet with parchment paper ora nonstick mat. In a food processor, pulse together the flour, baking powder, and salt. Add the shortening and pulse just a couple of times, until the shortening is cut into pea-sized pieces. Add the buttermilk, and pulse until a dough begins to form. Place the dough on a floured work surface and knead in the chopped walnuts and the chocolate chunks. Pat the dough until it’s about

3⁄4 inch thick. Using a biscuit cutter, cut out as many biscuits as you can, then pat together the scraps to get a few more biscuits. Place the biscuits on your baking sheet, spacing them evenly. Brush the tops of the biscuits with the cream. Bake until the tops are golden, 12 to 15 minutes. Serve warm to get that melty chocolate moment!

CANDIED WALNUT–DARK CHOCOLATEBISCUITS

Sugar High

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