Homemade biscuits cheaper than value?

Clutterfree

I must admit I bought some Value biscuits this week as I was a little below par and didn't have the inclination to bake.
We did miss our HM biccies though.
As someone said it is far better to know what goes in them.
I am also subsituting plain flour for wholemeal plain flour in their cookies but doing it gradually so they don't notice it! I'm up to 50:50 ratio at the mo.... :T

Queenie I've made your everyday biccies and they taste lovely - very like shortbread to me (something I have NEVER been able to make - ends up crumbling). Even the family said that my "shortbread" tasted lovely and I wasn't going to tell them how easy they really were to make!

I have not tried them with Value butter, though - can you taste the difference?

moanymoany

I love value butter. It is not as nice as Normandy or Lurpack, but it is very acceptable. It tastes lovely in baking. Crumbles especially give the oven a lovely buttery smell.

I now use the unsalted for baking. I prefer it to salted anyway. Also, I've only used Tesco's.

thriftlady_2

I agree, value butter is good and absolutely fine for baking or spreading. It's not British though. Tesco's English salted butter is 56p a packet and their value butter is 53p

Clutterfree

thriftlady wrote: »

I agree, value butter is good and absolutely fine for baking or spreading. It's not British though. Tesco's English salted butter is 56p a packet and their value butter is 53p

Thanks! We only have a small Tesco so it's either Value butter or Finest - no in between - except other branded butters.

Sagaris

Queenie wrote: »

Queenie's Everyday Biscuits
butter, sugar, SR Flour ,vanilla essence

(sorry, couldn't resist :laugh: :whistle: )

Sorry to be a pain - have I missed the recipe? Could you point me in the right direction please?

piggybankrupt

Thanks so much for all your replies!!:j

I have been looking at the thread for Twink's hobnobs for a while - will definately have to try some. Also agree that even if they work out no cheaper it's good to know what you are putting into your kids. My DD2 has severe eczema and I'd love to reduce the processed stuff she eats just to see if it makes a difference. At 7yrs she's a sucker for all the packaging/ tv adverts but I'm sure if I let her help with the baking & decorate them she'd be clamoring (sp?) for the homemade.

Off to track down Queenie's recipe........:rolleyes:

Queenie

Sagaris wrote: »

Sorry to be a pain - have I missed the recipe? Could you point me in the right direction please?

Queenie's Every Day Biscuits

1/2 pound butter ; softened
4 ounces sugar ; castor
1/2 pound SR Flour
1 teaspoon vanilla essence

Beat together the butter and sugar until light and fluffy, add vanilla and fold in the flourMix to a smooth dough Turn the dough out onto a floured surface and knead for a minute or two. Roll into a sausage shape approx 5cm/ 2in in diameter, put in fridge to chill until firm. To Freeze: Wrap in foil, pack in a freezer bag. Seal, label and freeze. To Thaw and Serve: Thaw in the wrappings in the fridge for approx 30 mins, then cut into thin (ish) slices, place on greased baking sheets and bake in a preheated oven for 10mins. Gas 5/190C/ 375F Transfer to a wire rack and leave to cool. Sprinkle with icing sugar before serving.

Variations:
Chocolate: Sub 25g / 1oz cocoa powder for the vanilla.
Cherry: Add 50g / 2 oz glace cherries, finely chopped
Nut: Add 50g/2oz chopped almonds or walnuts.
Notes: These take moments to prep. I make one batch and cut the 'sausage' in half before chilling. Once chilled to firm, one half is then put in the freezer. The "dough" will keep in the fridge for a few days, so you can "slice" fresh biscuits as and when required.

Queenie

Clutterfree wrote: »

....
I have not tried them with Value butter, though - can you taste the difference?

No - is the short answer :laugh:

There *is* a difference, but it is so very, very subtle that for baking, it's no difference at all.
However, if you are serving butter pats for a dinner evening to impress, for example, then yes, I'm sure there are die hards who would claim to taste the difference

Personally, makes no real difference to me

Gingham_Ribbon

We only use butter for baking so I get value stuff and can't tell the difference. But when I want it as a spread I get unsalted organic and it's divine. That's a treat though as I get butter for things I would have previously bought ready made, such as bread, biscuits and oatcakes so relax my desire for organic loveliness a little!

AmyGroovy3

where can i find a recipe for twinks hobnobs?