Throughout September, bakers and cafés throughout the country will be celebrating National Biscuit month by baking and selling delicious biscuits.
With this in mind, many of you will be putting your hand towards creating biscuits with a difference. The challenge is on to go the extra mile and create biscuits that really stand out from the crowd. To give bakers a helping hand, this week’s BAKO blog offers seven different ideas for breaking the biscuit boundaries, to impress your customers.
For those who are really looking to cause a stir with their biscuits, why not try daring flavour combinations that go beyond the usual sweet flavours. Although traditionally known for being a sweet treat, bakers have been making savoury biscuits for many years. The addition of herbs and cheese like thyme and parmesan, creates a delicious savoury twist on a biscuit, which is a perfect accompaniment to a cheese board or a unique afternoon tea.
Ginger biscuits and gingerbread men
Traditionally a British biscuit the ginger nut is famous for its spicy flavour, from its powdered ginger, cinnamon and nutmeg combination. The famous Gingerbread Man is a definite crowd pleaser, decorated with icing and adorned with sweets, it’s sure to please customers of all ages. If you haven’t got the time to create these edible characters from scratch, BAKO stock a ready prepared gingerbread mix from Macphie that makes traditional biscuits which hold their shape well, and have an excellent baked, undecorated shelf life.
Think biscotti is only at home in a chic Italian coffee shop? Think again. Bakers and cafes of the North West could lend their biscuit week a touch of Italian flair by serving up some crunchy biscotti alongside their hot drinks. In Italy, the term biscotti refers to a hard, twice-baked almond biscuit that has become a culinary favourite, dipped in chocolate and dunked in hot, creamy cappuccinos.
Shortbread, originally named because of its crumbly texture, is most famously enjoyed at Christmas, but we don’t think there need be any excuse for you to treat your customers to this mouth-wateringly buttery biscuit – especially seeing as it’s biscuit month! Served in many different shapes and coated in sugar, it’s sure to leave your customers licking their lips. If you’re looking for a quick alternative to creating shortbread from scratch, BAKO stock Macphie Shortbread Mix which only needs the addition of softened butter for melt-in-the-mouth shortbread.
Cookies are a worldwide favourite, but America is renowned for its indulgent flavours, with everything from chocolate chips and dried fruits to peanut butter and jelly. Enjoyed soft and chewy or crisp and crunchy, your customers are bound to enjoy them dunked into a glass of ice cold milk. Why not tempt your customers by using your cookies in some of your desserts? Cookie dough flavoured ice-cream and warm cookie dough have become firm favourites on many menus.
Brandy snaps are commonly made from a mixture of golden syrup, flour, ginger, cream, sugar and butter which is then shaped into flat discs and baked briefly before being rolled whilst still hot and soft. Served as a tubular shaped biscuit they are often filled with indulgent fillings such as cream or custard. Served alongside desserts or even with a cup of tea, they’re sure to be a sweet hit with your customers.
Made up of a soft butter paste and piped into their trademark shape, Viennese Whirls are served with a generous helping of strawberry jam and buttercream sandwiched between them. Delicious and visually appealing, these would make a great addition to any English Afternoon tea. Jam isn’t for everyone so they can also be enjoyed as a singular biscuit dipped in dark chocolate. BAKO offer Macphie Viennese Mix, a convenient mix which is quick and easy to use; simply add softened butter or margarine to make a pipeable paste, which produces melt-in-the-mouth Viennese whirls.
We’d love to see what you’re offering your customers for National Biscuit Month; share your tempting treat photos with BAKO on Twitter.