Toffee Biscuit Slices: Go Home Scandi Kitchen, You’re Drunk
Scandi Kitchen recipe #1 was…something else.
Where to begin? That was my biggest question when I cracked open Scandi Kitchen to start in on my 2022 goal of cooking my way through it. I’d just made my favorite sourdough-discard waffles for my family, so I wasn’t about to make them waffles yet again. So I chose a recipe that seemed easy and tasty: Toffee Biscuit Slices.
How It Went
Well, it went just okay. I found that the recipe wasn’t as well-written as I would have liked. So I creamed together the sugar and butter (should it have been room-temperature? colder?) until it was “pale and fluffy” I guess, and then added vanilla (I didn’t have vanilla sugar, so I just used extract), baking powder, and flour. But it was unclear to me whether I should be using the hand mixer for the rest of the ingredients, until I did and biscuit dough started flying everywhere. You get the idea.
I messed up with the corn syrup (which was dark instead of light, but that doesn’t seem to have really made a difference) and so perhaps that was the reason the dough didn’t quite come together, but yeah — it was dry. I kept adding butter and syrup in until it held together, but then at that point it was probably too overworked and the cookies were tougher than I would have liked.
Oh, and the baking time was off. Seriously.
What I Would Tweak Next Time
I don’t know that I would necessarily tweak anything — I’d just make sure I’m not being a doofus about measuring my corn syrup. (I WAS TRYING TO MEASURE IT BY WEIGHT, OKAY? I did the ol’ ml to grams trick before I realized that that’s specifically for water. I’M A DINGALING I KNOW.) And bake the biscuits for longer, initially.
Overall Impressions
Honestly — and this will come as no surprise, obviously — not awesome. The biscuits taste fine, but I’m not in love with them or anything. Others who have tasted them seem to enjoy them, so at least there’s that.
I’m just kind of discouraged by how ambiguously the recipe was written. Like, it didn’t even get the baking time right? Yikes. OH AND ALSO it wanted me to roll out the biscuits directly onto the prepared baking sheets. Which, yes, I tried! Turned out to be impossible, because parchment paper slides around a ton if you try to roll dough on it. Maybe next time I could tape it into place? I dunno.
This week I’ve got rye bread on the menu. Spoiler alert: I had to buy five specialty ingredients for it, and it’s a 2-8 day process depending on whether or not you have sourdough starter on hand (thankfully I do). All I can say is, this had better be some damn good rye bread worth repeating. Come back next month for the verdict — on the bread, and on all the other Scandi Kitchen recipes I manage to whip up.
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