When I was a child, there was a sweet treat which I was very fond of. It looked like a large biscuit, but the texture was softer and it was almost like a dry sponge cake. I recently discovered a recipe of something that was very similar to that biscuit. The recipe says Bi-Carb Soda is the important ingredient as the unique flavour can be created when Wheat Flour is mixed with Bi-Carb Soda. I tried to make that soft biscuit. This is the third attempt, and I think this recipe is close enough to the biscuit I remember.
12 Soft Biscuits
1 cup Self-Raising Flour
1/2 teaspoon Bi-Carb Soda
20g Butter *melted
1/3 cup Caster Sugar
1 pinch Salt
1 Egg *whisked
1 tablespoon Honey
2 tablespoons Milk
- Preheat the oven to 200℃. Line a baking tray with baking sheet OR paper. Combine Self-Raising Flour and Bi-Carb Soda. Prepare a piping bag attached with 1cm round nozzle, OR tough plastic bag to pipe out the batter.
- Whisk melted Butter, Caster Sugar and Salt very well. Add Egg gradually, a small amount at a time, and whisk until creamy, then add Honey and Milk, and whisk well.
- Add Flour mixture and use a spatula to mix well. Place the thick batter into the prepared piping bag, and pipe out the batter into 4cm rounds. Each round will be a cone shape because the batter is very thick. *Note: Wet your finger with oil or water, and gently press down the pointy top if you wish to do so.
- Bake for 8 to 10 minutes OR until nicely browned and cooked through. If the cakes get browned too quickly, lower the temperature slightly.
- Transfer to a wire rack and cool. Enjoy with a nice cup of tea.