Berry Baci Base

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The Berry Baci Base recipe has been changed to use Bakers' Magic Gluten free flour. I think it has made a better biscuit and it retains the pink colour from the raspberries. 

Ingredients

1/2 tsp Baking powder

100 g Bakers' Magic Gluten free flour

80 g Butter

50 g Maize starch

95 g Castor sugar

33 g Raspberries (frozen)

White chocolate to put squiggles on top

Method

Preheat oven to 150o C. 

Line two baking trays with baking paper.

Mixing

Thermomix

Place all ingredients into the TM bowl.

Mix for 1.5 mins at speed 4.

Ensure all ingredients are fully incorporated.

Stand Mixer

Sift together baking powder, Bakers' Magic Gluten free flour and the maize starch.

Cream butter & sugar until light & fluffy.

Add raspberries & mix until the creamed mixture is uniformly pink.

Add the sifted flour mix.

Mix until the flour is completely incorporated.

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Rolling out the dough

Put the dough or empty the TM bowl on a sheet of baking paper. Bring it together with your hands. Knead the dough until it has a uniform consistency. The dough should be ready to roll out.

Place dough between two sheets of baking paper. To ensure the bases are an even thickness follow this tip. Find 2 placemats (dinner setting) place one on either side of the dough (my placemats are ~4 mm high). The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two top placemats. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. Put the dough (still in between the baking paper) onto a flat tray and put it into the fridge until the dough is firm. 

Cutting & Cooking

Preheat oven to 150o C.

Line two baking trays with baking paper.

Bring out the cold dough. Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

These biscuits can be used for Garofano Baci so I tend to use a round cutter (~48 mm diameter). Cut the dough and place the pieces on a baking tray. When you have cut out as many shapes as possible bring the dough together and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. If not put the dough back into the fridge for ~ 5 mins. Repeat until you can't cut out any more shapes.

The length of time required to bake the Berry Baci Base will depend on the size of the cutter you have used & your oven. The discs were ~ 10 g each, there is sufficient dough to make ~38 of these. I baked these for 17 mins & turned the trays halfway through baking. 

Finishing 

If you want white chocolate squiggles melt some white chocolate. Allow the biscuits to cool on the trays. Move the biscuits closer together. Using a fork, dip the ends into the molten chocolate & flick the chocolate on to the top of the biscuits. Once the chocolate has set store them in an airtight container & hide them.