Profile: A nutty biscuit

Notes:

For the biscuit part, my obvious go-to biscuit is here JF Biscuit. I decided that over INW Biscuit, as I find INW Biscuit to be just a tad too dry for what I wanted to achieve here.
To add a little pow-wow to the biscuit, I paired it up against a slight touch of AP, which helps the biscuit to feel a little bit more crunchy.

For the nuts, I went for my go-to FA Hazel Grove as I really enjoy the nuttiness it brings to the table and the slight taste of praline really works well in a nutty bakery type. I added in some WF Butter Pecan Pie to do a little dance with the hazelnut and it brings a warming creamy element to the mix along with some buttery and creamy notes, that goes really well with the biscuit.

Lastly, a finishing dash of FLV Cream and FA Carmel to add a further round touch, some rich mouthfeel and to help the warming touch.

Let it steep for a minimum of 2 weeks to get this recipe to reach its full potential.

Enjoy!

Created: August 24, 2019 (almost 2 years ago)

% Vendor Flavor
0.5
(TPA) Acetyl Pyrazine 5%
1.75
(JF) Biscuit
2
(WF) Butter Pecan Pie
1.5
(FA) Carmel (caramel)
1
(FLV) Cream
0.75
(FA) Hazel Grove (hazelnut)
Total flavoring: 7.5% Steep Days: 14 Best VG: 0% Temperature: 0
This recipe is the property of Kittybit and released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
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