Sorry I haven’t been up to date with my technical write ups! It’s been a rollercoaster couple of weeks, as my precious Vauxhall Nova failed its MOT and along with other issues in life (those who follow me on Facebook will probably know about my mental health…anyway, enough of that). I have baked all bar the Final as of today (October 30) I just haven’t had the time or motivation lately to write them up!
This year for the quarter finals, it was the newly-introduced Tudor Week, and the technical this time (nothing could be worse than the painful marjolaine!!) was something called ‘jumbles’, a rubbed-in biscuit apparent popular in the period. Flavoured with a medieval blend of aniseed, mace and caraway, the jumbles were baked in elaborate celtic knot designs.
Recipe issuer was Paul Hollywood (groan), and he specified that the biscuits were to be half double-knots, and half triquetra knots. WHAT. Just looking at the other bakers’ attempts made my eyes water. How can you tie biscuit dough into such an elaborate knot?! (Google ‘triquetra’ or ‘trinity knot’ to see what I mean for those who didn’t watch!)
My first problem was that I couldn’t procure aniseeds. Waitrose didn’t stock them and neither did ASDA. As the recipe only asked for half a teaspoon, I decided to just substitute for fennel seeds, which I did have in already. They offered a similar flavour, albeit slightly more muted.
When it came to actually making the recipe, I came armed with a WikiHow tutorial on tying a trinity knot and my stand mixer (well gadgets make life easier!) and it was easy enough to mix up a biscuit dough. It made a fairly sticky dough, so I liberally dusted the surface with flour whilst it had some time to chill in the fridge – you had to make 8 balls of dough, and weigh each dough ball so they were exactly the same. The trinity knots were to be slightly bigger balls.
The double-knots were a pain enough to tie – I had my tape measure out so the dough strips were the correct size, but it still broke upon knotting so I just lashed them up a little to ensure some uniformity.
Now it was time to tie the triquetras. Oh dear. Biscuit dough is not the same as ribbon. The first one was a mess. I decided life was too freaking short, and just formed the dough into the three ‘petals’ and then placed the rings on top. They’ll weld upon baking and nobody will know the difference! I brushed the raw biscuits with beaten egg and sprinkled caster sugar on top.
The double knots needed 5 more minutes because they were thicker, but on the whole, this was a fairly painless technical. Yeah, I took a short cut with the trinity knots, but I had social media snaps to take and the ones laid out into the shape instead of being knotted looked infinitely better, as the photo shows.
But they were meant to be eaten as well as look ornate (ish), so verdict on the flavour. Maybe it was my smokers’ tastebuds, but I found them midly bland. They had the correct texture of crisp outside and fluffy interior, more scone-like than crunchy traditional biscuits, which was what Mary and Paul were expecting. Mine were fairly pale when baked, but I don’t think that detracted too much.
Now the important question: Would I make again?
Yes and no. The triquetras do look very, very attractive and would look nice displayed in a bakery window. So I plan on using this recipe as a bassline and fusing it with a Dutch traditional winter bake that Waitrose have put on their shelves for their 2016 Christmas range, speculaas.
Speculaas are a spiced soft biscuit, filled with almond paste , often moulded in shapes (windmills are a popular design) and eaten at Christmas time. I pondered this after a London-based speculaas spice blend seller contacted me on Twitter when I gushed about how delicious they were. Not only am I giving an independent seller business, I’m also baking a traditional Dutch treat whilst creating my own spin.
If I replaced the caster sugar with dark brown, and the anise/mace/caraway with speculaas spice blend (I will namecheck the seller) that means I’ve changed 2 key elements of the recipe, making it my own. I will fill the ‘loops’ of the triquetras with almond paste (I make my own for the Christmas cake and when I occasionally bake Battenbergs) and place a blanched almond in the centre. Triquetra Speculaas anyone?
Off-piste, I know, but hey, it was spun off from this challenge! Watch this space for when I go about testing this theory out. If they’re a success, then I shall post the recipe!
Until then, you can hear about my exploits with the semi-final technical, the savarin!