Ruqayyah Snyder
Australian toaster biscuits, also known as ATBs, are light, fluffy, tall, and full of nooks and crannies, perfect for butter and jam. They are similar to English crumpets but are not flat or stodgy. Australian toaster biscuits are easy to make at home, and you can add herbs, spices, or cinnamon to the dough for a savoury or sweet twist. The recipe involves making a batter and cooking it on a stovetop before baking it in the oven.
| Characteristics | Values |
|---|---|
| Ingredients | Active dry yeast, white sugar, warm water, unbleached flour, salt, milk, vegetable oil, cornmeal |
| Preparation | Dissolve yeast and sugar in warm water, form into crumpet rings using aluminium foil, mix dry ingredients, stir in wet ingredients, beat until smooth, let rise for 60 minutes, grease crumpet rings, heat griddle or frying pan, pour batter into rings, cook for 10 minutes, turn over and cook for 8 minutes, transfer to rack to cool |
| Texture | Light, fluffy, tall, with holes |
| Taste | Sweet |
| Similarities | English crumpets, muffins |
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What You'll Learn
Mixing the batter
To make the batter for Australian toaster biscuits, start by dissolving 1 1/2 teaspoons of active dry yeast and 1 teaspoon of white sugar in 1 cup of warm water (110°F/45°C). Let this mixture stand in a small bowl until it becomes creamy, which should take around 10 minutes.
Next, combine 3 cups of flour (preferably unbleached all-purpose flour) and 2 teaspoons of salt in a large mixing bowl. You can add herbs and/or spices to the flour mixture if you want to add a savoury or sweet twist to your biscuits. For a savoury option, rosemary or dill could be used, while cinnamon would be a good choice for a sweeter biscuit.
Once the yeast and sugar mixture is ready, stir it into the flour mixture along with 3/4 cup of warm milk (also at 110°F/45°C) and 2 tablespoons of vegetable oil (avoid olive oil, as the flavour may transfer to the biscuits). Beat this mixture well until it becomes smooth.
Cover the bowl with plastic wrap and let the batter rise in a warm place until it has doubled in size, which should take approximately 60 minutes.
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Preparing the crumpet rings
To make the crumpet rings, cut aluminium foil into 7x12-inch pieces. You will need several of these pieces, so cut enough to make 10 rings, as this recipe yields 10 Australian toaster biscuits. Fold each piece in half lengthwise and then in thirds, making 6 layers in total. Form each piece into a 3 1/2-inch diameter circle and tape the outside to secure it in place. This will create a ring shape.
Once you have created all the rings, lightly grease or butter the inside of each ring and dip them in cornmeal. This will ensure that the batter does not stick to the rings and make it easier to remove them later. Heat a griddle or frying pan over medium-low heat and sprinkle cornmeal onto the cooking surface. Place the rings on the griddle or frying pan and get ready to pour in the batter.
It is important to prepare the crumpet rings properly to ensure the Australian toaster biscuits cook evenly and achieve the desired shape and texture. The cornmeal and grease or butter help prevent the batter from sticking, while the aluminium foil rings provide the structure and shape needed for the biscuits to rise and cook through.
You can also purchase reusable crumpet ring moulds made from metal or silicone if you prefer not to use aluminium foil. These can be found online or in specialty baking stores. However, if you are using aluminium foil, it is important to tape the rings securely to prevent them from coming apart during cooking.
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Cooking the batter on a stovetop
Once you've prepared your batter, it's time to cook it on a stovetop. Start by heating a griddle or frying pan over medium-low heat. If you're using ring moulds, lightly grease or butter the inside of the rings and dip them in cornmeal before placing them on the griddle or pan. Sprinkle cornmeal on the griddle if you're not using rings. Deflate the batter by stirring it, then pour about 1/4 cup of batter into each ring (or directly onto the griddle if you're not using rings).
Cook the batter slowly for about 8 to 10 minutes or until it's pale brown. This slow cooking ensures that the batter cooks through without burning. Once the first side is cooked, carefully remove the rings (if using) and flip the biscuits over. If you're not using rings, simply flip the biscuits carefully with a spatula.
Cook the second side for about 3 minutes for a softer biscuit or up to 8 minutes if you prefer a firmer texture. Adjust the cooking time to your taste. The second side will cook faster than the first, so keep an eye on it to prevent overcooking.
Once both sides are cooked to your liking, transfer the biscuits to a rack to cool. This step is important as it allows the steam to escape and prevents the biscuits from becoming soggy.
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Baking the biscuits
Once you've made your batter, it's time to start cooking. First, heat a griddle or frying pan over medium-low heat. If you're using ring moulds, grease or butter the inside of the rings and dip them in cornmeal, then place them on the griddle. If you're not using rings, simply sprinkle cornmeal on the griddle.
Deflate the batter by stirring it, then pour around 1/4 cup of batter into each ring (if using). Cook for around 10 minutes or until pale brown. If you're not using rings, just eyeball it and cook until the underside is pale brown. Carefully remove the rings and flip the biscuits. Bake the second side for around 8 minutes or until light brown.
Transfer the biscuits to a rack to cool. You can then toast and eat them, or store them for later.
You can also add herbs and spices to the dough for a savoury or sweet twist. Rosemary or dill would work well for savoury biscuits, while cinnamon would be a great addition to sweet biscuits.
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Adding toppings
Once your Australian toaster biscuits are baked, cooled, and ready to eat, you can add your desired toppings. The nooks and crannies of the biscuits are perfect for capturing pockets of butter and jam. For a savoury twist, you can add herbs and spices to the dough, such as rosemary or dill. Alternatively, cinnamon can be added for a sweeter slant.
If you are feeling adventurous, you can experiment with other toppings that pair well with the savoury or sweet flavours of the biscuits. For a savoury treat, consider adding toppings such as sliced cheese, avocado, or tomato. You can also sprinkle on some salt and pepper to enhance the flavour.
For those with a sweet tooth, a drizzle of honey, a sprinkle of brown sugar, or a spread of chocolate hazelnut spread on your Australian toaster biscuits can be delightful. Fresh or dried fruits, such as bananas, strawberries, or raisins, can also be a tasty addition.
To make your toppings even more indulgent, you can pair them with whipped cream, ice cream, or a drizzle of chocolate or caramel sauce. The possibilities are endless, so feel free to get creative and customise your Australian toaster biscuits to your heart's content!
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Frequently asked questions
You will need 1 1/2 tsp active dry yeast, 1 tsp white sugar, 1 cup warm water (110F/45C), 3 cups flour, 2 tsp salt, 3/4 cup warm milk (110F/45C), 2 tbsp vegetable oil, and 1/4 cup cornmeal.
You will need a small bowl, a large mixing bowl, a griddle or frying pan, crumpet rings (you can make these out of aluminium foil), and a rack for cooling.
Dissolve the yeast and sugar in the warm water in a small bowl and let stand until creamy, about 10 minutes. In a large bowl, mix together the flour and salt. Stir in the milk, oil, and yeast mixture. Beat well until smooth.
Lightly grease or butter the inside of the crumpet rings and dip them in cornmeal. Heat a griddle or frying pan over medium-low heat. Sprinkle cornmeal on the griddle and place the rings on top. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on the second side for about 8 minutes or until light brown.
Australian toaster biscuits are similar to English crumpets, but some people argue that they are lighter, fluffier, and taller, with more nooks and crannies.
