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So far episode three seemed to be the biggest challenge for the GIBO contestants, and I have full sympathy for them.  As I made my way through this recipe, it seemed to be getting further and further away from me!  Here is the result…much smaller then they should be.  I don’t think these biscuits would make the cut with Paul and Biddy!!

White Stack

(The recipe is from the GIBO/TV3 website)

Vanilla Dough

  • 300gr plain flour
  • 150gr caster sugar
  • 150gr butter
  • 1 egg
  • Few drops of vanilla essence

Chocolate Dough

  • 300gr plain flour
  • 150gr caster sugar
  • 150gr butter
  • 1 egg
  • 20gr cocoa powder

Assembly

  • Flour for dusting
  • 1 egg

Making the Doughs

1. Cream butter and sugar together using an electric hand whisk, until they’re light and fluffy. Add the egg and the vanilla essence an mix again.

2. Sieve in the flour and use your hands to bring it together to a smooth dough. Wrap it in clingfilm and place in the fridge until it’s a bit firmer.

3. Repeat the above steps again, adding cocoa powder to give the 2nd batch a much darker color. Refrigerate until it’s set.

Biscuit dough cut into strips

Assembling the cookies

1. When the doughs are ready, roll both of them out to the same width and length.

2. Cut 10 equal strips from the chocolate dough and 8 equal strips from the vanilla dough. This is enough to make 2 sets of each biscuit.

3. Build the biscuits by using 9 strips for each log. Arranging them in a checkerboard fashion.  Brush on egg wash to glue sides together when you’re assembling.

4. Roll out a thin layer of the remaining vanilla dough, brush egg wash onto it and wrap one of the logs in it. Place in the fridge until it’s firm.

5. Roll out a thin layer of the remaining chocolate dough, brush egg wash onto it and wrap the other log in it. Place in the fridge until it’s firm.

6. Preheat the oven to 150 degrees / 130 degrees fan.

7. When the logs are ready, cut biscuits from each log. If you have any leftover doughs, they can be wrapped in clingfilm and frozen – you can cut the biscuits and bake them at a later date if you wish.

8. Bake for 12 minutes. Leave to cool.

9. In a heatproof bowl over a simmering pan of water, melt the white chocolate. Dip the base of the 6 vanilla biscuits into it. Leave to cool on a wire rack

10. In a heatproof bowl over a simmering pan of water, melt the dark chocolate. Dip the base of 6 chocolate biscuits into it. Leave to cool on a wire rack.

Out of the oven 2

There you are checkered biscuits.  Would I try this recipe again, yes.  But there are a few things that I would do different.

1. Keep the dough in the fridge for as long as you can.  The day was warm and made the dough soft very quickly.

2. I tried tempering the chocolate in the microwave like they did on the show.  It was a disaster for me.  I changed to a bowl over hot water and heated and cooled the chocolate.  The dark chocolate was perfect, but the white chocolate was sticky.  I think this it’s a combination of not being tempered properly and not enough coca content.

Please let me know if you give this recipe a try.  Send on photos to thesimpleowl@eircom.net and I will post them to our Facebook page. Make sure to check out the recipe link to see what the biscuits should look like!!

P.S. they taste great!!

 

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