by Emma Gillingham for £1.70
16th September 2006
Pages: 1 2
As virgin pimpers, our primary reasons behind our choice of pimp was ease of creation, and relative chance of success. After a few false starts we decided upon the cheese lovers favourite, the TUC biscuit.
What we used:
12oz Plain Flour
8oz cooking margarine
4oz ‘mature’ cheddar (mature in that it had been living in our fridge for a while) - grated
1 tsp baking powder
pinch mustard powder
salt & pepper
Approximate cost of pimp - £1.70
Having decided upon our choice of pimp, we headed down to the shops to purchase the required ingredients (we even had to shell out on an entire pack of mustard powder, which will now sit in the cupboard for the next 2 decades, never to be used again). Note use of apron as an attractive backdrop – also essential for the authentic baking ‘experience’.
We measured the dimensions of the original using both a ruler (length & width) and a micrometer (depth). We felt that to get this pimp right, accuracy was essential.
We used a basic cheese biscuit recipe, deviating slightly by adding baking powder to gain that ‘partly risen’ light quality that your bog standard TUC has. The margarine was rubbed into the sifted flour, mustard, baking powder, salt & pepper. The grated cheese was mixed in and finally beaten egg used to bind it to a doughy texture.