The Huffington Post’s foodie-offshoot Homemade, has written a cool little article about me, my book and included a couple of recipes too, including my awesome bacon biscotti recipe!
Here’s an excerpt:
But biscuits? Biscuits we like.
Speedy, simple, scrumptious, honest one-bowl goodness; minimal mess, maximum taste and ready in the time it takes Kanye West to tweet his way to 10 new enemies. Biscuits are the bake that needs to be revived.
Leading the charge to the biscuit tin is Bee Berrie. A microbiologist by trade, she switched petri dishes for pastel frosting in 2012, and now heads up her own bakery in London. She’s made a giant replica Kinder Egg for ITV, baked a 15-stone edible Marc Jacobs perfume bottle and shown her mad skills on telly with king of kooky chef Heston Blumenthal. With her debut biscuit cookbook out, she’s evangelical on the crumbly joy of cookies.
But according to Bee, biscuits are best. “They’re quick, easy and more versatile than cake,” she tells us. “They have short bake times, last for ages and leftover dough can be whacked in the freezer for another time.”
As for top tips, it’s all about going one of two ways: “Either pick flavours that complement each other (like chocolate and coffee), or flavours that contrast (like bacon bits and maple syrup). Rosemary works well with citrus fruits, warm spices like cardamom are a treat with butter or creamy frosting, and nut butters are brilliant with chocolate.”
And, fortunately, the biscuit train is easy to adapt to vegan/dairy-free/gluten-free needs. “I make my own blend of chickpea and rice flour for people who can’t tolerate wheat, and replace butter with avocado when I need to,” says Bee. “It works like a charm and you can’t taste the fruit at all – it just gives them a creamy texture.”
Try some of Bee’s recipes below and tweet us a picture when you’re done @homemade
Full article: https://www.homemadebyyou.co.uk/articles/cooking/put-down-that-lemon-drizzle-people-its-time-you-got-re-acquainted-with-baking-biscuits?preview=16012272