By now you are, hopefully, aware that I am of German background. Living in Canada can be a challenge sometimes, especially when it comes to cooking and baking. On the other hand, it is nice to see that you can surprise people with things that you are natural to you, like certain dishes. The past weeks I have become a part of a German-Canadian Baking and Cooking Club and as such I am preparing for a baking class.
I told you that I will have themed months for 2012 and I certainly hope I will be able to keep that up for all 12 months. January will be about bread and not just bread but also buns and we start off with a biscuit. (Ok, that neither falls under bread nor under rolls I believe but I think you get the meaning.)
Biscuits are certainly not too common in Germany, at least I don’t recall them from home or anything. I believe the first time I came across them was when I lived in Northern Ireland. The Islands are known for their love of biscuits, crumpets and scones. They come in various shapes and flavours and are really versatile.
This recipes is another of those that I learned at the Bistro when working at Dutch growers and I love them a lot.
Biscuit makes a very fluffy, light cake and is perfect for a cake base. It is easy to bake and very yummy. I think North American sponge cake is similar to it, though I haven’t done that yet. This was an attempt the other day because I was looking for something to celebrate a birthday at work. So, I figured I try something new and voila, it worked perfectly.
Baking in Saskatoon 