In case this week’s GBBO gets you craving something crunchy or gooey, we’ve pulled together some of Jamie’s best biscuit recipes for you to make at home.
Tea and biscuits! Milk and cookies! Two phrases that bring a smile to even the grouchiest of faces. On top of that, these little discs of happiness are so simple to knock up that even the clumsiest of bakers can get them right. There’s no raising to worry about and, thankfully, looks have never been the biscuit’s strong point. In fact, the more rustic the better!
Tonight the Great British Bake Off is challenging contestants to bake some beautiful biscuits. What we love about the programme is how it is inspiring people all over the UK to get in the kitchen and try out each week’s theme for themselves.
So, in case this week’s episode gets you in the mood for some lovely gooey cookies or crunchy biscuits, we’ve pulled together some of Jamie’s best recipes for you to knock up at home, along with our bloggers' best too.
Gluten-free peanut butter & chocolate chip cookies
The shops may finally be selling gluten-free biscuits, but they aren’t going to beat these beauties. Homemade cookies straight from the oven are always the best, and seeing as it’s special diet month on jamieoliver.com we thought we’d share this recipe. They’re simply delicious - slightly nutty and buttery with a lovely crunch that’s just dynamite dunked in milk - so good, in fact, that no one will notice the difference.
Deliciously simple and just perfect with a cup of tea, these lemony biscuits are thin, crunchy and so, so moreish. You can take them lots of different ways too – use orange instead of lemon for a shortbread vibe, or add spices (like cinnamon or vanilla) to the sugar.
Dairy-free chocolate & nut cookies
These lovely little things are an absolute joy – richly chocolaty and seriously gooey, and all with no butter! You’ll never know it when you taste them, and considering the hardest bit of the recipe is separating the eggs, anyone can do it!
Jamie came up with this recipe to celebrate the birth of a future king, HRH Prince George of Cambridge. They’re light, sweet and crumbly; a perfect match with the slightly sour apricot jam. You don’t need to wait for another royal birth to bake them – just make sure the kettle’s boiled before you tuck in.
This recipe comes from our favourite biscuit baker, Bee Berrie. She writes for us while running her own amazing bakery out of west London. Bee takes inspiration from all over the world (it’s impossible not to in London!) and came up with this amazing recipe for rose-tinted shortbread, with rose petals, rose water and crushed cardamom. They’re as good as they sound.
And if that’s not enough baking inspiration, why not try some of these nostalgic recipes from the Sorted Food boys?
Ready? Set? Bake!