Edd Kimber, the first ever winner of The Great British Bake Off, has shared eight next-level biscuit recipes that elevate classic cookies to new heights. Among them is a skillet cookie, perfect for fans of ooey-gooey treats, where the edges bake up crisp while the centre stays soft and packed with dark, milk and white chocolate. Served with vanilla ice cream, it's the ultimate indulgence.
For the skillet cookie, preheat the oven to 180C (160C fan) and lightly grease a 15cm cast-iron skillet or round cake tin. Melt butter and mix with light brown and caster sugars, then add milk until smooth. Combine plain flour, baking powder, bicarbonate of soda and salt, then fold in the chocolate, reserving some for the top. Press the dough into the skillet, scatter reserved chocolate and a little flaked sea salt, then bake for 18-20 minutes until edges are golden but centre is still pale. Serve warm with ice cream. A vegan version can be made by swapping dairy for alternatives.
Another highlight is the linzer sandwich cookies, inspired by the Austrian torte, combining star anise and blackberry jam. The nut-based dough uses ground almonds and star anise, rolled thin and cut into rounds. After chilling, bake at 160C (140C fan) for 20 minutes. Sandwich with blackberry jam and dust with icing sugar. These keep for two days when filled, or three to four days unfilled.
Kimber also offers a twist on peanut butter cookies using oat flour for extra flavour and chew. The cookies are sandwiched with peanut butter frosting and a touch of chocolate ganache. Bake at 180C (160C fan) for 15-17 minutes, then cool. The ganache is made by melting chocolate with cream, while the frosting combines butter, peanut butter and icing sugar. Assemble by spreading frosting on one cookie and adding a small dollop of ganache before topping with another cookie.
