- If my calculations are correct right now,
we're gonna see some serious shiitake.
(dramatic music)
Hey everyone, it's Barry here.
Hope you, you are well.
Welcome to a very exciting kitchen today.
I'm a "Back to the Future" nut, as you know.
Over the years I've given enough hints.
In fact, at our wedding,
we were gonna have a full kitted out,
"Back to the Future" DeLorean.
But at the last minute, the Secret Cinema in London,
used it for like 10 weeks.
So I was like, "Oh, that's cool."
But I did get to go for a drive for it.
Anyhow, if in case you didn't know,
look I've got a "Back to the Future" tee-shirts,
I've got hoodies.
I've got, these are my spare, or these are my car keys
with some keys from my sheds and stuff.
I've got a hoverboard key ring.
Very on brand.
Because that's what we're making today.
I've got the "OUTATIME" number plate thing.
I have got Nike Air MAG slippers, which I will be wearing.
These were like one size fits all.
And they generally do.
'Cause sometimes I see Chloe trotting around with them
and my feet just about fit in them.
I was going to open toe them, you know, cut the ends off.
But yeah, we'll wear them today because
if we can pull this off today, by the end of this video,
we should have some vanilla cookies.
But not just any cookies.
Oh no.
Hoverboard cookies.
"Great Scott!"
1.21 jigga cookies.
So this was actually inspired by
a "Back to the Future" cookbook.
I am not promoting this cookbook.
I haven't been asked to.
Someone tagged me in it.
And I was like, "Oh, that's pretty cool."
And I think it's only fairly recently come out.
And I don't, I have to be really careful what I say.
We're gonna actually make some hoverboard cookies today.
And can you see them?
I'm not, I'm gonna not use their recipe.
I'm gonna adapt it, all right?
But the actual recipe itself, I mean,
they look a bit like surfboards.
And like, if it was me, I'd just kind of,
as a "Back to the Future" nut,
maybe I'm just being a bit extreme,
woulda liked it just a teeny bit more.
And hopefully we can make ours look like that.
But they've got other things in there, like Quiche Lorraine.
And let me just, like, literally pan to something random.
Tiramisu al Tannen.
Do you know what I mean?
It's kind of very generic things, which is great.
They do have the wake up juice.
Which is probably one of the only standard recipes
that you could probably try and work out what it is.
And it's just kind of like a Bloody Mary.
It's a very cool book.
I like the way they've done it.
But I think if it was me,
you know what I mean, why don't they do, like a tray bake,
with that design imprinted on top.
Or a Nike Air MAG cake.
You know, like, a big stack.
I'm not pitching to try and do a follow up, not at all.
It's a fun little gift.
But I just feel like a teeny bit more.
It could have been stonkin.
But anyhow, I'm gonna do my own version
of these hoverboard cookies
based on the vanilla cookie recipe that I love.
And hopefully, hopefully by the end, we'll make these fly.
Just not on water.
All right... (bowls ringing)
Announcement.
So the first thing you need to do
is get some room temperature butter.
Or if it's not room temperature, spoiler alert,
I put that in the microwave for like 10 seconds.
But this is some sugar.
We're just gonna cream it together, okay?
So the sugar is absorbed into the butter.
(energetic music)
Nice.
Okay, so we'll come back to that in just a moment.
Now what we're going to do is ramp up the vanilla-ness.
So if you can afford to,
this is a vanilla pod that I've just,
you've seen me do this before,
sliced the ends off and just gone down the middle with it.
It's a little bit as an alternative to vanilla extract.
Look, just push the seeds out like that.
This is going to be a really intense vanilla flavour.
It's going to be all like that vanilla today.
So we wanna make the most of it.
It doesn't look like it'll do much,
but that stuff will pack a punch.
Electric mixer will get it in just a minute.
But anyhow, we need to add some salt.
Unnecessary salt bae.
Just like that.
Oh, and remember when you're doing unnecessary salt bae,
don't wear long sleeves generally,
'cause it gets down your arms.
All right, so this egg,
you might recognise the golden yolk of it, hopefully.
That is from the cheap versus steep cooked breakfast
that we did.
So the last video before this one.
Golden Oak, such a difference compared to the cheap ones,
but it's always a nice sort of
middle of the range version for this, if you can.
Or just buy your own chicken.
(energetic music)
All right.
We're not making scrambled eggs
so we don't want to overdo it.
But that is nice and fully incorporated,
the flour to dry it up and hopefully make it a dough.
I don't generally tend to sieve this in,
but I do do it in two batches, generally.
Just in case it goes a bit too thick.
(energetic music)
All right, cool.
Now don't be fooled by that.
It looks a little bit.
Well, how does it look?
It does look a little bit like mashed potato.
You've got the speckles running through it.
It could be pepper.
But you want that texture.
You want it to be a little sticky,
because when we stick it in the fridge, it will firm it up,
and actually help rolling it out.
And ultimately keep the shape.
When you stamp that design in it,
if you don't chill it, it just goes mleh.
That's the official term, mleh.
Do it with me, mleh.
Mleh.
Oh no, I was gonna Wrapmaster,
but I think finally this dispenser tube ran out.
We've got some more on order.
So I might have to actually go old school.
And cling film.
(cries)
I think we've become so reliable on the Wrapmaster,
that we don't actually have cling film in the house anymore.
Do we?
- No, because that was the cling film in the house.
- It was, yeah.
And I have ordered some, but it's a bit,
I think it's with the COVID, the delays and stuff.
- Okay.
- Well, couldn't find any Wrapmaster 3000 stuff
in the garage.
So, my tube is on the way.
But that is legitimately some shrink wrap,
that I used to wrap the pallets when they arrived
for the gadgets that we sent out for the crowdfund.
So, we'll use that.
Now what I might try and do actually
is just get it into a ball at first.
But as we are gonna flatten it,
we might as well try and shape it a little bit.
I feel like I need one of those sharp carpentry knives
just to cut this.
This is going in the fridge.
You wanna chill it for around about 30 minutes or 45?
And you'll see a notable difference.
Or if you're feeling like you want to speed up
or time travel, stick it in a freezer for about 10 minutes.
That's what I'm gonna do.
So I've just about to take these out of the freezer.
And missus B walks in with Chloe.
Chloe going,
"We got you something for the video you're doing today."
Wrapmaster, no?
Great, Scott!
Look, is this what I think it is?
- Yeah.
- Phoebes out of shot, there you are.
- Playmobil.
- It's a Playmobil "Back to the Future" advent calender.
I asked for this.
She normally doesn't deliver.
Thank you.
Wow, thanks mate.
- [Chloe] It's ginormous.
- Thank you.
Can you see the difference of that?
Way more rigid.
There's been 15 minutes out now.
And if you want, you don't have to do this,
I find that putting some baking parchment does help.
And as you do them from time to side,
have another board we're baking parchment on.
And once you cut the shape, which is this for a hoverboard.
Oh yes.
We can put it in a fridge just to hold it even more.
So roll it nice and thin, is what we're doing now.
The flour is important though,
because it can start to stick
to your rolling pin quite easily.
All right, so I'm only gonna show you this once.
Just score around that edge lightly, at first.
Just to give me the outline.
And then a nice sharp knife, just to firm those edges up.
I'll make a fair few.
And I'm going to make a couple slightly bigger,
and you'll see why at the end.
And that should sit on there.
Like a charm.
You're just reading the paper, yeah?
- Yeah.
- [Barry] That's actually part of the movie,
that's just a general paper from like 2015, I think.
- Oh wow.
- That-- (oven beeping)
is a sound of a preheated oven to 350 F 160 fan 180 C.
These have literally been in the fridge
and they're firmed up.
So take them out just as the oven is ready.
They're going in there for eight minutes.
And the shape shouldn't change much at all.
You want them just lightly golden,
hardly any brown in at all.
And I completely realised
I should have said dark browning, then.
Oh-ho-ho-ho.
It has been eight minutes and it's worked.
I finally invented something that works.
Look, it's held its shape magically.
I'm gonna put it down there.
Do not touch them.
They look nice and pale.
But trust me, you want that melt in the mouth vibe, ugh.
With that vanilla spank.
Yeah, if you touch them, they're very delicate.
So let them cool initially.
And then put them on a wire rack to fully cool down
before we start to think of making them look hoverboardy.
So this is icing sugar.
And what we're going to do is slowly add water,
and food colouring to it, okay?
I need about, for the amount of icing sugar I've got,
about seven to eight tablespoons of water.
So I'm gonna put half of that in.
'Cause just to get it going.
Oh, that's kind of cool, how it's absorbing, I like that.
We need to make it pink.
So, ugh, oh no.
Come on, don't explode on me.
Oh I didn't cut the nib off of it.
What, it's jammed!
I'll be right back.
Oh, look at that, three good old squirts.
We've got plenty of backup just in case we need it.
We'll just start to get that colour
meeting some of its friends.
It's way too gummy.
It's gonna need a little bit of help from it's friend H2O.
And that is revealing more of the food dye already
by doing that, look at that.
But it's really important to keep it dryer than wet
because then you've got way more control.
(chill music)
All right, I said eight tablespoons.
Make sure you keep mixing, because the wetter it gets
it makes all those lumps come out as well.
Even if you sieve it, you still get lumps.
So you just really break that down.
But that is that consistency you want, all right?
Pourable for our boards.
You mean you have to use your hands?
It's like a baby's toy.
If my calculations are correct right now
we're gonna see some serious shiitake, all right?
We're gonna pour this from a height.
Actually, I'm gonna concentrate on...
whew, all right.
The small one and a big one.
Oh I'm fast now, lets get it on there.
It should be fine.
We should have enough.
I've got the tray underneath to catch any excess.
But I will tap them down.
Just wanna make sure there's enough coverage.
And I'm gonna work like a madman.
I've got loads left, that's good.
To just wax on wax off.
I know that's the wrong film.
But just before it starts to set, we can spread it across.
And hopefully you can see.
I'm gonna hold it up a little bit.
It's starting to look like a hoverboard.
So I'm gonna be really busy right now getting this all done.
I'll show you what they look like.
We've got to wait for them to dry then.
All right, if you can get a friend
to help you for this step, such as my wife here.
- Hello. - We're friends.
It does help to speed it up.
And an extra half tablespoon or two will buy you more time,
because it will ultimately still dry out.
Now in the book they used white chocolate,
different colours drizzled like that.
And what they haven't done,
and what you could do actually is flavour it.
Like the pink icing you could do a strawberry food extract.
Or you could do for the yellow, lemon.
We're taking it up a notch.
Oh yes, we're taking this up a notch.
With a little bit of thought.
We have got ourselves some hoverboard logos.
This is actual edible paper
that they use in many bakeries and cakes.
You can order it online.
I found the hoverboard graphic online, uploaded it,
and got this in the next day in the post.
So we wet this, stick it on our hoverboard,
and it should look rather epic indeed.
And if you think that's cool, you will see what, oh my gosh.
Oh my gosh.
You will see why I've done a bigger one as well,
in a moment for a gadget that I bought.
With the advice of Stewart Ashen.
Because I was thinking about baking
actual magnets into the cookies.
Don't do that, okay?
But you'll see where we're going.
And you're supposed to normally wet the base.
But what we'll do is just get a little paint brush
and just wet the edge there, so it seals it.
Here's one for you.
Alexa, play "Kiss from a Rose" by Seal, on repeat.
That is awesome.
Ah, as my little daughter rummages for crisps.
Are you having crisps?
- Chocolate.
- Brilliant.
Look, we've done it.
They look amazing.
Chloe, do you know what a hoverboard is?
- Yeah.
- For the actual proper hoverboard
or those new ones that the kids like?
- The ones that kids like.
- I said that like she's not a kid.
- I want that for Christmas.
- You know what this one is though?
- Yeah, I've seen the movie "Back to the Future."
- Literally, instead of watching cartoons as a kid,
we just made her watch "Back to the Future," on repeat.
She doesn't know who Peppa Pig is, do you?
Might be a teeny bit overkill
but I've made myself a little foot strap thing,
with some green and pink icing.
You see I've done a bigger one there.
If we just wet the area slightly,
icing likes icing in water.
So that can sit on there.
Ah, and that will stick down.
Stonking.
And with a little bit of convincing.
Ah, Yes!
More importantly, this big boy might float.
This folks is called the gravity challenger.
And it should make this, that's a very strong magnet.
I can feel it wanting to pull to my wedding ring.
There are some magnets in here,
that apparently when we lower it,
ah wow, that's strong.
With power turned on,
dunno what it does to the magnetic field force thing.
But there's a spot where this, this bit, could levitate
and make our hoverboard hover.
Can you see?
Yeah, you get down, look.
Oh my gosh.
That's amazing.
(laughing) Yes!
Yes, Amy, look at that.
The real Amy sat there.
She's like, "What the heck are you on about?"
What are you thinking?
I mean, how good does that look?
It is nice and strong now, but will it hold it?
Because they are delicate cookies.
(laughing) Yes!
An actual hoverboard that is hovering.
Oh my gosh, we've done it.
We've done it.
There we go then, folks, hoverboard cookies.
Might look a bit weird, but your kids are gonna love it.
I haven't seen what they taste like yet.
I feel like every biscuit eating
should be matched by a floating companion.
Thank you for my Playmobil calendar, by the way.
- You're welcome. - I'm sorry for that.
I did want to put it on there,
but I think it would spoil it.
- Yeah, don't open it yet.
- Yeah, maybe I should do videos putting up, I dunno.
I'll probably forget, but hey ho.
Should we try them?
- Yes! - Yeah, sorry.
I'm just so excited.
I was just really proud of them, they look awesome.
Sugar vanilla cookies, all right?
- Wow.
- That vanilla punch, yeah.
You getting that? - They're yummy, yeah.
You can't see it too well. - Wow.
- But those specks of those vanilla seeds are in there
doing their thing.
Great Scott.
- Is the paper edible?
- No.
Did you eat the paper? - Yes.
- (gasps) It is.
Well, I will see you in the future.
Don't forget to subscribe, all right?
And that's it.
- I will see you in the past.
- You'll see me in the?
Oh I see what you did, yes, yes.
Save the clock tower.
All right, enough "Back to the Future," stuff.
Thanks for watching, goodbye. - Bye.
♪ Check your level, player ♪
♪ No matter what your style ♪
♪ The kitchens for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
- [Barry] Look at that.
I can't wait for the 8th of December,
when I get to open a park bench.
That's gonna be amazing.