It's been over two weeks since my last post and I fully intended doing something special for Hari Raya (Eid) but between two bouts of flu (one gastric, the other regular), another niggling health issue and two photoshoots, one of which was the result of being commissioned to develop a bunch of recipes for a client, I just had no gas left in the tank to go another mile.
The upside of things is that I managed to unintentionally albeit a little uncomfortably, lose a nice bit of weight. It feels great to get back (comfortably) into my favourite form fitting skirt, but I'm still undecided on that now infamous quote, "nothing tastes as good as skinny (skinnier) feels".
The heady seduction of good food, is a force not to be underestimated, and one I'm not sure rocking a killer pair of practically painted on jeans can ultimately overcome; were it verily so, the choice would have been crystal clear from the start and this epic struggle between my palate and my hips would never have materialised.
Anyway, to make up for my absence, I'm sharing these wonderful , whisper soft biscuits, and glimpses of what a professionally undertaken photo shoot looks like. Apologies in advance for not being able to disclose names, faces, recipes, etc. I hope you enjoy the peeks, in any case.
I've read time and again that biscuit dough needs to be folded and layered for the biscuits to be truly flaky and light, and since they were the second thing (the first was tau huay) I craved when my appetite resurfaced, I had to test this belief out. It's my regular scone (biscuit?) recipe, made with yoghurt instead of milk or water, an even lighter hand than usual, and folded the way puff pastry dough would be.
I got nervous and only did one fold instead of three or four, but they still came out taller, fluffier and flakier than any scone or biscuit I've made before. Yay! I usually use butter for best flavour, but using margarine makes them lighter and flakier. It really does! If you have health concerns about margarine, just make sure the one you use is not hydrogenated (that means no trans fats).
Try them for breakfast, with coffee of course and maybe some scrambled eggs and perfectly crisped bacon, or drop them on top of your cooked beef stew or chicken and vegetable soup before finishing off in the oven until the biscuits are puffed and crisped on top. If you prefer them softer and more like dumplings, finish cooking on the stove with the lid on instead. Now for some peeks at the photo shoot!
It was an unexpectedly enjoyable undertaking as they were two of the friendliest and most accommodating professionals I've ever had the pleasure of working with. Incredibly, only one big bag was all it took to house all the equipment and props they required to get the job done, and done beautifully.
Before I go on with the recipe, I need to say that this is very detailed for something as simple as biscuits, by my standards, but I'm on a decades long and ongoing quest for the perfect scone/biscuit, and for that, you need details, so forgive me if I come across pedantic. By the way, these are very, very, very good, but I'm still not sure if they're perfect. So, if any of you share my obsession, and have a killer biscuit or scone recipe, you would have my undying gratitude if you share your recipe with me. Email me (see my contact page) or just leave it in the comments section. Thank you, thank you, and THANK YOU!!!