(upbeat pop music)
- Hey everyone, it's Barry here.
Welcome to my virgin kitchen.
I hope you are well.
Today, oh my gosh it's gonna be intense.
Well for me it's gonna be intense.
A little joke about the circus.
Being in tents.
Are you British?
Are you?
Well it doesn't matter, but if you are British,
hence why Lizzy's out today.
She's literally on her last legs.
I'm gonna have to replace her or get a cardboard cut out,
of one of you.
That would be weird, wouldn't it.
I can do that.
But if you're British you will know that biscuits,
which obviously in America is known as something else.
Let's get it out of the way.
You might call it a cookie.
These are four, well these three particularly,
are the most popular biscuits here in the UK.
For dunking in your tea.
Your coffee.
Oh yeah, oh yeah.
Absolutely stonking.
Custard Cream.
Chocolate Bourbon.
Jammie Dodger.
And party rings.
I've made a giant one of those years ago.
I will do giant ones of these.
But, I've actually done an individual recipe for Bourbons,
as well.
But, these ones I want all do together.
With the help of.
So these stampers, when I made the homemade Bourbons before,
I just put holes in the top and trust me they are fine.
But these stampers enable you,
I don't know how they got around that legally.
I'm I breaking the law right now?
I don't know.
But they actually put the proper designs on them.
Like even on the Jammie Dodger there's like a splat,
and a heart shape.
And the Bourbon writing and the Custard Cream.
The Custard Cream is like crazy.
It's got hieroglyphics on it.
Anyhow, I've talked too much.
I'm gonna do an epic write up for this.
Let's do four biscuits in one day.
Because there's so much going on it's gonna be quite,
intense this.
It will be very methodical.
But, just a little update the giant Kinder egg thing,
there is still drying.
That's two days drying time.
So fingers crossed.
That will be okay to use.
So with some of these recipes you can shove it all,
in the blender and whizz it around.
In fact most of them you could probably get away with that.
But, I'm gonna do a combination of both today.
One of which is actually very delicate.
The Jammie Dodger recipe is the most,
you have to be really careful with it.
But we're gonna refrigerate most of the dough,
to keep it firm.
And make our stamp do a good job.
Right, Custard Creams.
So, there's the Custard Cream stamper.
We'll leave that for the moment.
50 grammes of sugar.
A hundred grammes of butter.
Now, the first thing you want to do,
is just cream this together.
So I've bunged it in the microwave, the butter,
just for like 10 seconds.
Don't overdo that because you'll just like burst it.
But we're just gonna cream it.
So, let the butter and the sugar cling together.
Alright, as you sort of stir it around,
it'll put some heat into it, so that the butter,
you can see it's starting to cling together a little bit.
That's good.
You just kind of want to keep going a little bit longer.
A stand mix is really, really good for this,
but honestly as long as that sugar is dissolved for now.
For butter creams it's much better with a stand mix,
to be honest.
But look, that is fine.
Teaspoon of vanilla extract.
Boom.
It's the good quality stuff, that.
Oh, yeah.
Smells like an aftershave.
This is custard powder.
50 grammes of that.
Hopefully you can get it abroad,
but you can definitely get it all over the UK,
and probably online.
Well definitely online.
And a hundred grammes of plain flour.
Might need some more flour for dusting,
so just keep that to one side.
Bring this together.
And it should form a dough.
It might look dry at the moment,
but it should all come together.
But if it does stay too dry,
you can just add a splash of milk.
Yeah.
Just about a tablespoon of milk.
You don't want it too wet.
See, how that sort of helped bring it together,
just a little bit.
Okay so that is just about coming together now.
We need to roll it out.
Totally using the wrap master.
Dunk that dough down, just quite rough.
You're supposed to use your rolling pin,
but I'm really enjoying smacking it.
So I've rolled it out.
It's not the most perfect shape,
but that doesn't matter because we can stamp around it,
and re-roll again.
So, it's really important to fridge this now,
and just to firm it up.
And help make the stamping easier.
Jammie Dodgers next.
So good!
Wedged between raspberry jam with a little hole in there.
Let's do it.
In goes 200 grammes of chilled butter,
that I've just sliced into rectangular blocks.
And this is 400 grammes of plain flour.
So, gonna take my ring off.
But, what you're gonna do is that step that I really,
really detest where you rub, you kind of rub the flour,
and butter together until you get I don't know,
kind of like bread crumby texture.
As regular watcher's would know,
I just don't like this process,
it just makes me feel all tingly.
Alright, that will do.
Nice, bread crumby texture.
So next we sift in some icing sugar.
Whoo smoky.
That's the thing about baking folks,
it's not a tidy thing.
Well unless you're a TV show.
Or you've got enough staff to help you.
I'm just on my own, alright.
Just bear with me.
Use a spoon just to incorporate that.
And just stir it through.
There's still the odd lump there, but it's fine.
Because it's all gonna come together in a minute anyways.
Now, this is a delicate dough because this is really,
the only moisture that goes in there.
But, again if you want to add some milk you can.
Vanilla extract.
And an egg yoke.
So, I'm just gonna beat this through.
And you can see it's starting to thicken it up.
Give it a good five minutes of mixing.
And it should start to form a very, very delicate dough.
With this one it's so delicate,
and it might not bond well at first.
It's good to flour down a surface, first.
See.
That ain't gonna look like it's gonna bond at all.
But it will.
So just,
you see,
already like that.
Just by bringing it into a lump.
Using the flour.
Yes.
As I say it is quite delicate,
but that will do.
Clean film again.
And rolly-rolly.
Really happy with that.
But as I said this is the most delicate one.
Needs to firm up for about half an hour.
Alright, third up are the Chocolate Bourbons.
Because otherwise I'm gonna forget which one's which,
in the fridge they all look the same.
That's the Jammie Dodger's stamp, by the way as well.
But this is the Bourbon one.
Okay.
Now, for the Bourbon one.
I'm gonna put them all in the food processor.
Because my arms are tired for now.
200 grammes of flour.
A hundred grammes of butter.
I'm just gonna chop that into three blobs.
A hundred grammes of sugar.
For the chocolate effect.
Cocoa powder.
This is 40 grammes.
Ain't sifting it,
no, no, no.
Half teaspoon of bicarbonate of soda.
It's just gonna give it a teeny bit of rise,
that's optional.
And a blog of golden syrup.
About a tablespoon.
If you can't get a hold of that just use corn syrup.
The only other thing that hasn't gone in yet, is milk.
So, we're just gonna like blend it,
to get the crumbiness.
And then we'll add the moisture slowly.
A little bit of milk to moisten up just a bit.
Like a tablespoon.
Well that's making a horrible noise.
So, I'm gonna stick it in a bowl instead.
Going back to old school, baby.
So, I now can add in another tablespoon of milk.
And we'll just beat it manually.
I don't mind.
Sorry, the light is all over the place at the moment.
So, let's flour down again.
Dough out.
Bring it together.
You can see the consistency.
Other than the few different tweaks in these recipes, right.
You can see as you keep kneading it,
the flour will gradually go away.
And it'll start to get that true Bourbon colour,
you want.
So, keep doing that.
And then we're gonna wrap it.
You guessed it.
In the word of Limp Bizkit,
keep rollin', rollin', rollin'.
Remember this has got the bicarbonate soda in it.
So, it's gonna rise a little bit.
You want it a little thinner.
Yeah, onto our last one.
And this is probably maybe the least well-known,
traditional one.
Party rings are more kind of like a retro,
nostalgic birthday party food.
Here's a true story for you.
When I was a kid, I think I was about 10,
I went to this big play area for someone's birthday party,
we were all playing around,
and there was about three other birthday parties,
going on at the same time.
And I clocked a table full of party food.
Including party rings, sausage rolls, you know,
all the standard stuff.
And I look over it and I'm like, I'm hungry.
So, I didn't wait for the parents to say,
come on time to eat.
I just went through it.
I ate a lot of food.
Looked up.
And it was the wrong party, wasn't it.
I was too young and innocent to remember what happened next.
But, I remember being quite well fed.
Party rings need teeny bit more stability.
So, we're gonna do the rubbing again,
this time I've broken it down,
I'm not using the food processor.
I never liked that method anyway.
So, you've got your flour in there.
But you also add a little bit of corn flour,
just to give it some strength.
And then we rub it together again.
Fingers and thumbs.
I should just leave that off really.
There we go.
Ugh.
There's that lovely feeling, again.
Oh, how I've missed you.
Alright, that'll do.
Vanilla.
Egg.
Sugar.
And then we just give that a little mix.
And I'm not talking about the band.
Kids are still obsessed with that secret potion song.
Take a sip of my secret..
No.
Nope, you're not getting that from me guys.
Alrighty, and you know the drill.
Flour down.
Counting flowers on the wall, what's that,
Reservoir Dogs?
Hear that guys.
From Little Mix to Reservoir Dogs.
Or was it Pulp Fiction, I don't know.
I like both of the soundtracks.
Again, don't want to make it too dry.
But, just bring it together.
I should've taken my bracelet off as well by the way.
It's actually got the date of birth of both my kids on it,
and my wedding date because I always forget it.
I always remember Mrs. Barry's birthday though,
that's a good one.
More than my own actually.
I'm actually 62.
Do a very gentle roll with this one.
Delicate.
You do want these quite thin.
Fridge.
You know, this biscuit making is hard work.
It's gonna taste good dough.
(upbeat instrumental music)
Keep them in the fridge,
until you want to bake them in the oven.
So they hold that shape.
Once they go in there,
keep your eye on it.
And watch it like hawk.
Placing it down on a wire rack to fully cool,
once done.
Bear in mind, all of these biscuits,
have slightly different cooking times, okay.
So if you're doing all four at once,
like I am.
I should be over there.
I am well happy with that.
It is so critical to fridge it,
otherwise you would just lose all of that definition,
that we've...
Once fully cooled,
it's time to make the fillings and toppings.
The Jammie Dodgers are held together,
simply with raspberry jam.
So carefully dollop that in the middle.
Bear in mind that when you press it down,
it will expand a little bit.
Sometimes people put butter cream around the edge,
to keep that in but,
I don't do that.
With the party rings,
you want to mix together icing sugar,
with a small amount of water.
So, you've got kind of like a thick paste.
And then dye it.
Ideally, two different vibrant colours.
Dunk the party ring face down into one colour.
And then carefully drizzle the other colour across,
the party ring using a bamboo skewer,
to do some little flicks,
if you want.
The custard cream in Bourbons are actually very,
very similar.
All you do is make a standard butter cream,
with room temperature butter and icing sugar.
Really beat that together, until it's smooth.
For the Bourbons you add cocoa powder,
just to mix it through and give it that chocolate vibe.
And for the Custard Creams,
you just add a tablespoon of custard powder,
and mix that through.
Wedge together each of those,
with the creams respectively.
Let them firm up.
And it's time to gobble up.
So, this is optional,
just for the Jammie Dodger's,
you can give it a very light dusting.
Obviously, in the UK,
Oh, that wasn't very light.
In the UK when you buy them in the shop,
they don't really come like that,
but yeah, looks kind of cool.
I think I just did it because I wanted to do this,
hey.
To help me make the thumbnail.
Our Custard Creams.
They're all creamy and stuff.
Nice.
That looks good.
Our Jammie Dodger's.
Complete with splodge mark.
Yeah.
Party ring.
Oh, yeah.
Every party needs a party ring, baby.
And last but not least,
the chocolate Bourbon.
Love it.
Okay, I've made a bit of a mess today.
I'm gonna tidy this up.
But the other good news is my egg is now nice and firm.
Boom.
Wow, that was fun.
I'm not gonna eat all of them though.
Lizzy can have a Bourbon.
Oh yes very nice.
Homer likes to party so he can have a party ring.
Doh.
Boston really wants a Jammie Dodger.
Amy's asleep so he's representing the pugs.
Wash my hands.
I'm gonna try a Custard Cream,
because I'm just really excited about it.
Oh my gosh.
That is so good.
I don't think actual Custard Creams even put custard powder,
in the filling.
So we've done a little bit of extra custard there.
I absolutely love that.
Let's not forget about the real winner of this,
that's made that possible,
the recipe obviously you can decorate yourself.
But, these stamps,
make sure you do it after you refrigerate,
just let it go to room temperature for about five minutes.
Then stamp away and keep them floured.
And you'll make them easy.
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And I'll see you again next time.