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The dough was rolled out to the approximate dimensions, at which point the cutting commenced. This was by far and away the lengthiest part of the pimp – as my engineer husband decided that the scale should be exact. Using a detailed template (creating used software normally reserved for designing jet fighters), he measured out the length of each side to the millimetre, even going as far to position the little decorative holes precisely.
I’d overestimated the amount of dough required (we were constrained by the size of our oven) – but not to worry – I was able to make a pile of normal sized cheese biscuits too. Mmmmmmm !!!
After a painstaking 30 minutes of measuring, re-measuring, cutting and ‘making holes’, our beast was ready for the oven. Hopefully you’ll agree all the metrological (the official term for measuring stuff) effort was worthwhile.
20 mins at 190º and no baking related disasters later, and our first pimp was done. To get the authentic TUC taste, a small amount of salt was sprinkled on the top, before allowing it to cool for transfer to plate. It’s the daddy of all cheese biscuits. Ladies and gentlemen – I give you MONSTER-TUC!!!!
It's tucing great!
And how does it taste? One word - TUCTASTIC!
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