I thought I'd extend the baking repertoire from sourdough to biccies. Several months ago I had a go at cantuccini, a variety of biscotti, with surprisingly good results, and have been perfecting the method ever since (pictured on the left below)
On Wednesday I had a go at ginger nut biccies - a resounding success.
Yesterday I used the same recipe without the ginger, but added muesli. Pronounced delicious by Hay:
Thinking about a nice sideline when I finally retire from full-time work, I decided on the Old Bastard's brand. Old Bastard's Biccies has a certain nostalgic ring to it. Just think of what the brand could encompass...
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