Such well made videos. The format is perfect. Thank you for also including cups/teaspoons/etc and fahrenheit temperatures for your viewers who don't understand the metric measures.
Hi Geoff……beautiful looking cookies……great tip on "not for dunking" I think you saved a few people a mess there! John and I included 😊……you do fill my recipe keeper nicely……thank you…..love Jan xx❤xx
@@geoffsbakingblogwe have to hold back now and then Geoff, I’ve lost many a good biscuit in the past! …..if these are currently your favourite they’re my next cookie bake 😊 xx❤xx
Your Tutorial are GREAT!! All so well explained! Thank younfor your knowledge and talent! Very patient likable Chef! Thank you for sharing 🌹 Greetings from Edith, a happy Subcriber
Love these GEOFF nice and easy 👌... I love the gypsy creams.. But you sometimes, just want a plain cookie /biscuits,, great 👌💕👍lovely sunny but nippy day here Devon,, autumn is setting in, @i love it 🍁🍂🎃
Hi Henrietta. Yes a nice easy and plain biscuit is just perfect for me. There is quite a chill in the air here too. It was 8C when I woke up this morning. But the sun soon came out to brighten the day.
Many thanks for this recipe and video. These look delicious! I really like the overhead format especially with the captions on each ingredient. Makes it all so clear. 👏😀
They look to come together very easily so you can have cookies at a moments notice if guest spring on you...and they do sometimes! I will make them for sure as you say they are just sweet enough... I like that. It's not a good look having your teeth go missing due to over doing on the sweets! Thanks Geoff...another good one!
Made them. I just added cinamon, ginger, some peanuts and raisins. For some reason (maybe differences in the flour) my dough wasn't fluid, so I was able to make balls, which I squished into disks (they didn't spread in the oven). They are really good!
Thank you for the perfect recipe. Very delicious and easy to do from the ordinary ingredients. I don't have special forms and put them on a baking paper with a spoon.
Thank you Geoff😃I've been waiting for your videos as I am bed stricken at the moment after surgery. I've been watching so many of your past videos. Can I disturb you with more video requests? How to make "pistachio cream" and "nutella" I think both originate from Italy? Whatever you post - I'm still your biggest fan! Love your organisation and careful thought into your videos and explanations🥰 Can't wait for the next video.
Hi Yvonne. I do hope you are recovering well. Watching too many of my video is known to set back recovery in many people, so be careful. I am a big fan of pistachio cream and have been singing its' praises to all who will listen. I have a 600g jar of Pisti pistachio cream at the moment. I have checked a good few time on just how to make it at home. Most of the videos I have seen use quite a bit of white chocolate. I have checked the ingredients on my jar and the nearest thing to that is some cacao butter. I will have to play about and see what I can come up with. I also have loads of hazelnuts so will investigate making some Chocolate Hazelnut spread as well, when I get the time.
Hello Uncle Geoff, these look lovely and as you say 100g of sugar for 24 biscuits ..not so bad . I would like to be able to offset the sugar using Stevia ..one can't replace the golden syrup but that's ok ..love those scales , can you give me a make ..I had commented earlier from my photography channel so apologies ..from the gang ...
@@geoffsbakingblog Thanks Uncle Geoff, how will you be spending tonight ..rugby perhaps ...we will be watching tonight .. we will have a visitor from Wimbledon first week in October for 4 nights .. must find your visitors cake
