Biscuit Butter

biscuit butter

This week I made biscuit butter: essentially the process of making peanut butter but applied to a baked good instead of a nut. I struggled to come up with legitimate reasons for making this stuff, and never quite succeeded; I just really wanted it to exist in my life after I heard of it in an article about Trader Joe’s, the American speciality grocery store. One thing I did come up with, while I was just standing in the kitchen, vacantly eating it out of the jar with the fridge door open, was that it would be pretty ideal on French toast or waffles. It’s kinda full-on…does give you a definite feeling that your cardiovascular system is not really designed to support you eating ‘butter’ made out of cookies. So, a ‘sometimes’ food, then.   read more…

Roll & Cut Biscuits

Roll and cut biscuits

As you might have heard, I do adore a chewy cookie, but I am pretty liberal regarding food and I tolerate crispy, crunchy treats too. Growing up in New Zealand we didn’t use the word ‘cookie’; everything was a biscuit. But now it makes sense for me use those different words to distinguish soft, chewy cookies from crispy, crunchy biscuits, which we are talking about today. …read more