Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干)

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UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

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  • 100 grams of butter

  • 100 grams of plain flour

  • 50 grams of instant oat

  • 50 grams of instant baby cereals

  • 100 grams of sugar

  • 100 grams of eggs

  • 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

  • 1 teaspoon of baking powder

  • 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

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  • Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.


Preparation

  • Get ready 2 baking trays lined with parchment paper or baking paper.

  • Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

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  • Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

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  • Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

  • Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

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  • Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

  • Cooled completely in a rack before store in an air tight container.

  • Best served with hot tea and coffee and as a snack.

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VARIATIONS

  • If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.


CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

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Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

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Cheers and have a nice day!

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared… (葡萄干司康)

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Updated Post on : 7 September 2014

This post was issued on 7 July 2013, more than a year ago. Then I just started my blog and I barely have any idea of photo taking for the recipes. I felt that I have not do any justice to this post as it is a workable recipe that I like very much. Since today I am preparing this for breakfast, I have decided to do another photo shot.

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All scones recipes are basically the same, comprising flour, milk and butter. What create a difference is the handling, remember : LIGHT AND SWIFT HANDLING, as long as it can form a dough, you can shape and bake. Scones will never look pretty, a rugged look will mean it is well risen and air were incorporated into the pastry. Hope all will like it.

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INTRODUCTION

Yes, today baking item is rather simple and basic. There is no short cut method and lets start from the basic of “pastry” making. A traditional, simple yet delicious breakfast items – Raisin Scones.

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SCONE DEFINED

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns, which are made with yeast. (Source: http://en.wikipedia.org/wiki/Scone)

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WHAT IS NEEDED?

Materials for scone are extremely simple and basic. It is flour (wheat flour or oatmeal flour), liquid (milk), fats (butter) and some leavening agents (baking powder). It’s proportion of butter to flour are very low therefore, making it drier and unlike cakes which are moist and greasy.

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The following measurements are in the making 10 medium sized scones.

  • 500 g of plain flour – sieved
  • 100 g of cold butter cut into cubes and keep in the fridge for further use.
  • 2 cups (about 500 ml) of cold milk, plus a few tablespoons for glazing
  • 1 cup (about 160 g) of raisins (optional)
  • Pinches of salt.
  • 2 teaspoons of baking powder

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STEPS OF PREPARATION

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  • Preheat the oven to hot 2200C and lightly grease a baking tray or put a baking paper on the baking tray.
  • Sift the flour, pinches of salt and baking powder into a big mixing bowl.
  • Add the butter cubes from the fridge.
  • Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast.

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  • Compare the first and second picture, you can that the butter have stick to the flour and small crumbs were formed.

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  • Add in raisins and mixed lightly with the buttered flour.
  • Make a centre in the flour. Add almost all the cold milk and mix lightly in the same direction with a spoon/spatula/flat bladed knife.

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  • Mix until the dough comes together in a clump. Because the moisture content of flours may varies, therefore. amount used can also varies depending on the room temperature or attitude!  If it is too dry, use the remaining cold milk.
  • Dust some flour in the table and in your hand.

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  • Use floured hand and gather the dough together.
  • Lightly shape it into a smooth ball and lift out onto a lightly floured surface;
  • Lightly pat the dough in a 2 cm thick and use a rolling pin to lightly roll on the dough until even.
  • Use a 5 cm diameter cutter to cut the scones into rounds. Note that if you do not have the round cutter, you can also cut it into a triangular shape which is perfectly acceptable for a scone. Traditional scones are triangular shapes in fact.

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  • Gather the trimmings together, press out as before and cut more rounds.
  • Lightly brush with milk.

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  • Bake for 15 minutes, or until risen and golden on top.
  • If it had already risen and the top is not golden yet, brushed with additional milk and bake until the milk dries up. The color shall be darker now.

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  • A successful should have some signs of rising along the side signifying that it is well risen, light and not compact.

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  • Scones are best served fresh from the oven, warm at room temperature.
  • Served  with whipped cream, butter or jam. All these are suggestions and optional. However, the combination of these three items with a warm scone is definitely worth the efforts of preparing it.
  • Usually, it was usually served as a breakfast item or at tea time “quick breads” with a pot of hot tea.
  • If you can’t finish the scone, just freeze it. Heat up before next servings.

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TIPS ON MAKING A GOOD SCONE

If you are observant enough, you will notice that I have kept repeating the words “cold” and “light”. Yes, in order to have butter crumbs, the butter need to be cold so that it is in a solid state.

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If the butter melts at room temperature (it will at times when the room temperature is too high, it will not become a crumb but become a batter instead. The need to have butter in solid form is to introduce air into the dough. When butter melts, it will become a hole in the dough and replaced by air. The scone will be lighter and softer.

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The same principle applies to light handling of the dough. The use of flat bladed knife will introduce air to the mixture, rough handling on the other hand, will push all the air out of dough causing the dough to be hard and possibly chewy. Therefore, never knead your dough like making the bread.

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CONCLUSION

To conclude:

  • Scones are easy to prepare and an excellent choice of breakfast or tea time item.
  • As scones have very low fat contents, it is rather dry and usually served with cream, jam or butter. However, these are all optional depending on individual health objectives.
  • All types of scones are prepared using the same principle, adding the liquid mixture to the dry ingredients, mix the dough as briefly, lightly and swiftly as possible. This recipe is rather basic and you can easily modify it to become cranberry, lemon flavoured or other flavours that suit your taste buds.

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Lastly, hope that you enjoy reading and take a step out to try making the scones..  

Have a nice day and cheers.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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