The last batch of biscuits have been baked for Penshurst Farmers Market on Saturday 3 June – now they just need to be packaged. These are ginger biscuits, topped with stem ginger and would be delicious with ice cream, fruit, a cup of tea or even with a crumbly white cheese!
I have lost count of how many biscuits that is in total, but I think it is somewhere in the region of 1,000.
I will have tasters available for most of the biscuits so if you are near Penshurst tomorrow morning between 9:30 and 12:00, why not come along and try before you buy.
This evening, I have made savoury seeded biscuits and cheesy biscuits – all are made with buckwheat flour so are suitable for gluten free diets.
These are being packaged up ready for selling at Penshurst Farmers Market on Saturday 3 June.
Tomorrow will be my last day in the kitchen for this event – more biscuits and maybe something different!
This afternoon, the kitchen has been filled with the aroma of chocolate biscuits baking in the Rayburn. Rather tempting! Luckily for my waistline, these will be packaged up ready for Penshurst Farmers Market this Saturday 3 June.
All my biscuits are made with organic flour and eggs. I use butter in most of them, as I think it improves the flavour.
Back to baking …… next batch is a savoury one. Watch this space!
I always make biscuits at Christmas and I make savoury biscuits regularly, but I haven’t made sweet biscuits for a while so I thought I would try out a few this afternoon.
Pictured here are vanilla, ginger and lemon biscuits. They may not have the shelf life of shop bought ones, but they do taste good! Try them with your afternoon cup of tea or perhaps with ice cream and fruit for a midweek pudding.
I will be selling these and other types of biscuit at the Penshurst Farmers Market on Saturday 3 June (market is open 9:30 until 12:00) – I hope to see you there!
Each Christmas, I make savoury biscuits for hampers sold by South Downs Cellars. Initially, I made oatcakes flavoured with fresh thyme or rosemary. Last year, I tried a different recipe for oat and walnut biscuits. These contain a small amount of sugar but are not sweet and go well with soft blue cheeses like Gorgonzola or Dolcelatte as well as other rinded soft cheeses like Brie or Taleggio.
As another experiment, I made a batch replacing the wheat flour with buckwheat flour. They are gluten free and taste delicious. The oats and chopped walnuts give them an interesting texture.
I will be adding these to my list of products available to buy – either with buckwheat or wheat flour, depending on your preference.
I have been making these cheesy biscuits for a few years – the dough can be prepared in advance and stored in the fridge until needed. Then I bake as many biscuits as are needed, topping them with different seeds or cayenne pepper. They are quite crumbly but have a strong cheese flavour and are great served with pre-meal drinks.
I decided to try making a batch with gluten free buckwheat flour to see if they were as good and yes, they are. The dough didn’t seem to stick together quite as well, but after 24 hours in the fridge I could cut the discs as usual and the flavour is certainly as good as the wheat version. The buckwheat version is on the left, the wheat version on the right.
I am holding two ‘Open House’ sessions before Christmas so if you would like to try before you buy, then please come along to 72 Prospect Road, Southborough on
Friday 9 December between 4pm and 8pm or on
Wednesday 14 December between 11am and 1pm or between 4pm and 8pm.
I will have a number of chutneys, jellies, jams and marmalades open for tasting as well as some biscuits and cakes. Most will be available to take away but I can make more Panforte or biscuits to order.
I look forward to seeing you soon!
Some of my chutneys and jellies are also available to buy at Southborough Butchers on London Road, Southborough.
On Wednesday 16 November, I will have a stall at the Nizels Golf and Country Club ‘Christmas Beauty Evening’, near Hildenborough in Kent.
I am planning to take along a selection of preserves, biscuits, cakes and savoury nibbles which can be given as Christmas gifts and many will be available for tasting on the night. I will also be taking orders if you would rather wait until nearer Christmas to receive your foods.
I am also hoping to sell my foods at other locations in the run up to Christmas so watch this space for further information.
Email me at email@example.com or call me on 07787 963896 if you want to place an order or find out more.
I have been experimenting with savoury biscuits this year hoping to find some that tasted good while not taking too long to prepare. There are two variations shown in the photo – the lighter biscuits on the left are made with spelt flour while the darker ones on the right are made with buckwheat flour. They both contain a mix of pumpkin, sunflower, linseed and sesame seeds. The texture is fairly crumbly as they are made with butter but the biscuits are strong enough to be topped with cheese and chutney.
The buckwheat version is wheat free and gluten-free while the spelt version is not but may be easier to digest than a wheat version.
I will continue to experiment with other flours, fats and seed combinations – watch this space!