Biscômes
Hey foodies!
Today I'm sharing an ultra soft biscômes recipe! :o)
In the shape of Christmas trees, gingerbread men or stars, discover all our Christmas cookie cutters on our website.
The recipe is ultra simple to make. The only thing is that you need to be patient! :o) Because you'll need to let the dough soak up the spices for 2-3 days. :o)
So to make 30-40 biscômes you will need:
Biscômes dough
- 580g of flour
- 12g of ammonium carbonate
- 35g of gingerbread spices
- 100g of sugar
- 1 pinch of salt
- 50g of milk
- 60g of cream
- 250g of liquid honey
- 80g of molasses
- 1 egg
- A little cream to make them shine
- 50g of gum arabic (optional)
Decoration
- 225g of royal icing
- 1 or 2 x 1 mm nozzles
- 1 pack of 30 cm piping bags
Biscômes dough
Start by mixing the dry ingredients: 580g of flour, 12g of ammonium carbonate, 35g of gingerbread spices, 100g of sugar and a pinch of salt.
You can mix with the K beater (flat beater) for about 1 minute. Then set the mixture aside.
Heat 50g of milk and 60g of heavy cream in the microwave for 20-30 seconds.
In a bowl, pour 250g of liquid honey and mix the milk/cream and honey with a spatula.
I used nectar honey but you can also use fir honey or another liquid honey if you prefer.
Then add 80g of molasses and 1 egg, then mix again with the spatula.
Pour the liquid mixture into the dry mixture, then mix with the K beater (flat beater) for about 3-4 minutes.
You will get a dough that pulls away from the sides but remains sticky to the touch. :o) Biscômes dough is sticky and that's perfectly normal!
Wrap your dough tightly in cling film and place it in the fridge for 2-3 days. This way, your biscômes dough will develop in flavour and become super delicious. :o)
Once the 2-3 days have passed, grab a large rolling pin, cookie thickness guides, a dough scraper, a perforated baking tray and a perforated mat. And don't forget the cookie cutters of course! :o)
Preheat your oven to 180°C, fan-assisted.
Lightly flour your work surface. Personally, I dust my work surface with magic powder, it's much finer than flour and stains the dough less.
Stack the 3 guides on top of each other to achieve a thickness of approximately 1 cm. I love these plastic guides which are much easier to clean than wooden ones!
Then roll out your dough with a large rolling pin.
Cut out your dough with Christmas shapes or other cookie cutters of your choice.
Then brush the biscômes with a little heavy cream. One coat is enough. :o) This will give them a little shine.
I really recommend working with a perforated baking tray and a perforated mat. The baking is ultra even and your cookies will be perfectly baked.
Bake your cookies for 8-10 minutes (depending on their size) in your oven preheated to 180°C, fan-assisted.
In the meantime, prepare the gum arabic. This step is optional but the gum arabic will give the biscômes a beautiful shine and protect them from drying out. :o)
Pour 100g of water into a saucepan, add 50g of gum arabic and heat everything while mixing well.
Once baked, place the biscômes on a cooling rack. They should be well puffed up and golden.
Brush the biscômes with the water/gum arabic mixture using a pastry brush.
Look at the difference, it's simply stunning!
Decoration
We could stop here... But that would be a shame... Let's decorate them a little anyway.
To make it easy, we'll use an almost ready-made royal icing. I love this mix! Really! I always used to make my royal icing from scratch (with my meringue powder, citric acid and all that) but when I tried this mix I was won over!
So it's very simple!
Pour 225g of royal icing into your bowl and add 30g of cold water.
Then mix with the whisk but on low speed! This is very very important!!! If you whisk too fast, you'll end up with a meringue that you won't be able to pipe... So take it easy with the whisk!
You will get a fairly thick consistency, that's normal! We've made a base. Depending on the food colouring and the humidity in your home, we'll add water in small amounts.
To add water in small amounts, I always use a measuring bottle. Super handy for royal icing.
If you are colouring your royal icing, add the food colouring first, then the water.
The right texture is when you lift your spoon 10 cm above the bowl and the icing flows smoothly without being too runny! I know it's not easy... If the icing drips in jerks, add more water until it flows smoothly enough.
Once your icing is ready, take a small 30 cm piping bag and a 1 mm nozzle. Cut your piping bag, place the nozzle inside and then place your piping bag in a glass or a jug so you can fill it with both hands.
Let's go! Have fun! Let your imagination run wild or browse Google. :o)
Add glitter, pearls... Here I used the gold mix.
Here are my beautiful biscômes! :o)
They will keep for about 2 weeks in an airtight container.
I hope this new recipe tempts you. In any case, it's a great activity to do as a family! :o)
I wish you a lovely Sunday and see you next week.
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Marie-france
By: Marie-france F. On 2023-12-18Bonjour, j’ai fait cette recette l’autre jour et ai tout suivi comme il faut. Cependant, certains biscomes gardaient un arrière goût désagréable d’ammoniaque, à cause du carbonate d’ammonium. Comment ça se fait?
Merci
Replied by: Karin On 2023-12-19
Question de Elodie
By: Elodie P. On 2023-12-10Bonjour,
Super recette elle est excellente merci. Petite question ils étaient bien gonflés dans le four et une fois la cuisson terminée a la sortie du four ils sont retombés sur le milieu ? pensez-vous qu’ils étaient pas assez cuits? Merci pour votre aide
Replied by: Laura On 2023-12-11
Question de Stéphane
By: Stéphane G. On 2023-12-07Bonjour,
J'ai fait la pâte il y a 2 jours. Mais je souhaiterais les cuirs la semaine prochaine. Pour éviter qu'il soit trop sec lorsque je vais les offrir. Ma question est combien de temps peut-on garder la pâte au frigo ? Merci d'avance pour votre réponse.
Replied by: Karin On 2023-12-07
Replied by: Stéphane G. On 2023-12-08
Question de Marie
By: Marie C. On 2023-11-28Bonjour,
Savez-vous où je peux trouver de la mélasse?
Merci ?
Replied by: Karin On 2023-11-28
Question de Christine
By: Christine M. On 2023-11-27Christine M.
Bonjour
Est-ce possible de remplacer le carbonate d'ammonium par du bicarbonate , en quelle quantité et Est-ce que le temps passé au frigo sera différent ? Merci
Replied by: Karin On 2023-11-28
Question de Nathalie
By: Nathalie P. On 2022-11-22Bonjour,
Puis-je faire une maison avec cette recette?
Replied by: Laura On 2022-11-24
Question de Christelle
By: Christelle B. On 2020-12-21Bonjour,
Le dosage du carbonate d'ammonium est il juste? Sur l'emballage acheté en pharmacie, il est marqué 2g pour 500g de farine. Dans votre recette, vous en mettez 12g dons beaucoup plus que ce qui est indiqué sur l'emballage!
Je vous remercie d'avance pour votre réponse.
Replied by: Karin On 2020-12-21
Replied by: Christelle B. On 2020-12-21
Question de Charline
By: Charline D. On 2020-11-24Bonjour, savez-vous combien de temps on peut les conserver? Est-ce trop tôt de les faire maintenant pour Noël?
Bonne journée.
Replied by: Karin On 2020-11-24
Question de Géraldine
By: Géraldine D. On 2020-11-06Bonjour, est ce que je peux utiliser la même recette pour des biscômes fourrés?
Replied by: Karin On 2020-11-08
Réponse
By: Karin On 2019-12-07Alors si votre douille n°1 se bouche systématiquement c'est que soit votre glaçage n'est pas assez liquide. Car oui le trou de la douille 1 est vraiment petit. Soit vous avez laissé la douille à l'air libre pendant 5-10 minutes.... Il faut toujours placer votre poche à douille et douille sous une pâte bien humide pour que le trou ne se bouche pas. :o)
J'espère avoir pu aider.
Belle journée.
Karin