- Morning everybody. Hello, Chloe. - Morning. - You're off to school today, aren't you? - Yep. - So, yesterday Phoebe was
playing with her fidget spinner and Chloe was like, "I
want to play with mine." And what's happened to yours? - It was broken. - It was broken. So, I go out to couple
of shops in my hometown that would normally sell fidget spinners and, in fact, they've now
got some weird gummy thing which seems to be the in thing. And she's like, "Surely you
can make me one, Daddy." And I wasn't planning on
doing this for you today but I want to try, okay? - Okay. (Barry laughing)
(Chloe chuckling) - I'm not gonna make
one out of wood, okay? 'Cause I'm putting it
on my YouTube channel, we're gonna do something
foodie with it, all right? So, hopefully
(Chloe gasps) it will still work. All right? (Chloe sighs) So, it might look like that in the end. (spinner whirring) You go to school and I'll try and do you a fidget spinner, is that fair? - Yeah, only if it can spin. (spinner whirring) - Um-hmm. (dramatic instrumental music) (words popping) Behold folks the humble fidget spinner but very quickly, more
importantly than that, postman just knocked on our door and said, "Oh, I've seen your
videos on YouTube, mate. "Nice show, keep it up." Thanks, mate. Didn't catch your name but
well, maybe see you tomorrow. (laughing) And randomly, (plastic ripping) this has just arrived. Literally, I don't know who sent me this. "Your never-ending, personal,
pugnacious fan club. "A pack of pugs is called a grumble. "It's a pug thing." Well, there we go. Thanks for that, I might
wear that in a future video. I don't know where that's come from, I'll have to check my emails and stuff. Anyhow, I had a tweet from
a chap called Sidney RD6. It's a Tasty recipe video, where they make fidget spinners like this. So, I'm gonna keep it rolling because there is a scene at the end where it's that classic
thing on a video like this where they're like, it looks okay, and then it spins phenomenally, but we are gonna try
and make edible cookies and this is a Barry Tries video, the series in which I
try recipes like this. Here we go, look, it's
spinning, that looks rubbish and now, I'm sure, watch, watch, watch. Look at the spin on this one coming. Here it comes, here it comes. Watch this. (laughing) They totally cheated that shot, I might do that at the end anyway. The recipe, the base for
these cookies, is very similar to custard creams and
chocolate bourbons as well. It's a little bit, you have
to manipulate it a bit, but it's so simple. This dough is temperamental. This is some plain flour.
You need to keep it cool, that's why I'm saying temperamental. It's really easy and flexible
to do loads of stuff with it. About a thirds worth of castor
sugar compared to your flour. Pinch of salt, push in some butter. Now, this is not what I normally add to the basic biscuit base mixture recipe. This is cream cheese, which is gonna make it slightly wetter. And, last but not least, is
your flavouring of choice. I mean, with the custard
creams, you add custard powder, but this is just some vanilla extract. You can go crazy and add
any extract you want. With the butter, you know, with it being room temperature, it does start to form
clumps, which is good, but you really need to
break it down further and you can keep stirring it, you can do this in a food
processor if you want. I'm quite happy with how mine's turned out but it's still a teeny bit
tacky, so what I'm gonna do is just roll it in some flour,
just to dry out the sides. If you find that when you're making it that it's a bit crumbly still, just add a teeny bit more water. I'd rather you add more
water than cream cheese. I know this isn't my recipe
but that's what I would do. There we go, you can see
it's a bit smoother now, how that flour's sort of
filled in the edges as well. It's so important that we chill it. Wrapmaster 3000. And for those of you
that have been following for a long time, that is
the first time we've changed the roll in the Wrapmaster 3000 and we use it absolutely loads. (lid clicking) So, shaping this dough now
would be way too temperamental. By sticking it in the fridge, it's gonna help it hold it's shape so we can get that fidget
spinner on there, I hope. Give it about half an hour. (door shutting)
(dough thumping) All right, can you hear
(chuckling) the difference? (hand slapping) Nice, good, old chill on there. Has made it stronger. I've got a chopping board here and this is just personal preference, I've got some baking
parchment down on there. Apparently I'm not gonna
need all of it though. (upbeat instrumental music) Basically, a fidget spinner,
not that I take them apart to pick on my children, and I'm not saying I
broke Chloe's, honest, you've got your little
hole bit in the middle, which we'll use, and you've got
the main fidget spinner bit. Now, I am just gonna make
that just a teeny bit thinner. Although it's gonna make it delicate and this does bake really quickly, I feel like it's critical
in making this thing spin. Run your knife around the
edge of the fidget spinner. (parchment rustling) Can you see that? Now, this should just lift out. Aha, there we go. (knife clanking) Now, I might just try and
pull this away a little bit, just to show you this first one. Look at that! And place it onto my lined baking tray. So, I've got to do lots of these and then you can get the
centre of the fidget spinner. (motor whirring) Okay. This is the benefit, like I say, of having the baking parchment underneath. Makes it so much easier to handle. Well, hey! You see that? So, with that spare bit of dough
that we cut off of the bit, I've just flattened it, but it's way thicker than the other bits. This is a straw because you
can't replicate bearings. What you do is you
create a sort of spindle, a little plug that goes
between the circles. (blowing straw) (laughing) There we go. So, that will actually bake
quicker than the other bits, so you need to bear that in
mind but that is gonna hold and hopefully spin these cookies together. Repeat all these steps,
bearing in mind the middle bit, the smaller bit, thicker dough. Okay, so I've done six
and I'm happy with that. I've got enough to probably make maybe about 24 but I'm just
gonna concentrate on these. The caps are done as well and the pegs, they're actually quite thin, 'cause it tells you to use a straw, you get a thicker piece of dough. So, what you might see
is, the first one I did, the hole up there is massive
so that should definitely spin but it's almost too big, so
what I did was use the straw rather than the actual
outline of the fidget spinner, just to cut a shape that the peg should fit in fairly neatly. Now, the lengths of the pegs, I'm not too sure what's gonna work, so I've actually done quite a selection, but I've made the dough thicker,
as I say, and what you do, you just push your straw in like that and I'm finding that a bamboo skewer, just with a teeny bit of encouragement, ♪ do, do, do. ♪ just pops out like that. Now, if you wanted to make a longer one, you just sort of push it in once. (parchment rustling) It took me about 10 minutes
to work this out, (laughing) and I was like, oh, what do I do? And you just literally push it again and it's kinda like one
of those old school pens where the crayons and
all that get pushed along and you choose which colour
you want, remember those? But to be honest, it's almost like at one, I'm gonna have a happy kid. All right, I've actually
put the tray back in there. I'm doing that because generally, like when I made the custard creams to keep that indentation,
if you chill it first, it doesn't misshape and warp in form and we kind of, well, we really want to keep that fidget spinner shape. The video didn't tell me to do that but I am, I'm gonna chill it for about 15 minutes in the
fridge, straight in the oven, and it only needs about 15 minutes. The pegs, probably five. All right, this is not gonna take long. (oven door thumping) You don't want to brown them. No, no, no. Ugh.
(bag rattling) So, this is icing sugar but not just your standard icing sugar. This is royal icing sugar that generally tends to
contain more egg white. Wow, it is blowing a gale out there. It contains more egg
white, so you kinda get that nicer, harder set once it does set. You have to let it dry. So, this is all we do. Add 80 mills of water
to 500 grammes of it. You can whisk it with an electric whisk, it will go everywhere. I like to use a spatula and I do like to get
this going a bit earlier because it gives it a chance
to kind of like be less moist and kind dry out a little bit here. You see how it's kinda going
gummy in the middle like this? That's what we want but
just pull it up to the side so it catches any bits on the edge there. If it is too dry though, you can, oy! (cackling) You can always add more water
but you really want to do that as a last resort, otherwise
you start adding more water, then you're like, "Oh no,
we need more icing sugar!" You just go around in circles. (laughing) Ugh, it's (guffawing) in
there, it's like the Titanic! Come on now. Oh dear, right. Once it gets to this stage,
this is where the electric whisk or just a hand whisk will
generally help more than a spatula with it's head coming off continually, but you're just trying to stir out these lumps, okay? Yeah, so the bulk of it
is gonna be white anyway, so we might as well just put just some of the white on it's own. That's gonna be way enough, 'cause that will be be for the caps, okay? But of course, you could decorate this to your heart's content. Hopefully your heart is content but, just in case it isn't, (bowl clanking)
that is a solution. Now, Chloe loves pink, so I'm
going for about a teaspoon of some nice, pink food colouring and, oh wow, that looks cool, doesn't it? Just leave it like that. (laughing)
You could do that on the top of your fidget spinner if you wanted. (spatula rubbing) (bowl thudding) Oh, the only thing to remember is the pink is gonna be your main coating but not only will the white do the caps, generally, you want to kinda use this as the glue to hold the pegs together. Aw, I've just, on the phone,
literally to the doctors. Don't worry, I'm fine. There's nothing to worry about. I'm still alive. (laughing) Just need to get it out of
the oven, they're just done. (legs scurrying) (toy squeaking) In fact, damn you doctors. Slightly browned around the edges but, to be honest, once
they cool fully and firm up, the fact that they're slightly better done might make them stronger. Just add a little bit of icing
onto the caps, like this. ♪ Do, do, do ♪ And that will hopefully just settle but the caps go first because
they'll hold the pegs, as we talked about. There we go, I've done a couple. Let me do all of these a minute. All right, fidget spinner. The pink ones are done. I used a wire rack at the back there, just to let it drip dry. They do need to fully dry,
they're not completely there yet, but what you need do, I've
done one here, is get your peg. So, you pick one of the ones. Now, these have really dried out. You really, really have to have them dry. Small bit on there, whoa! Yeah, I got a bit excited then and then we use that as a
glue just like this one here, to hold and bond the peg. Really need to let those dry out properly. If they start to tip over at
first, just as they're setting, do help them a little bit. This is the first one I did and you should, yes, look! (laughing) You should be able to
pick it up like that. Perfect. All right, I'm really
not enjoying the process of trying to get these bits on. Like, can you see that's
just fallen down as well? The main thing that royal
icing needs is air flow and ventilation, like
these, the actual spinners, are rock hard now 'cause
they're taking so long but sometimes with these
you have to hold them up. You can try (dryer sliding), ugh! (dryer blowing) But it blows them all away (chuckling). This has been an absolute
nightmare, I have to tell you, do not put them in the
fridge, it is so important to get the ventilation in
there but that's taken an hour for that to be dry, but it's
worth it 'cause it's rock hard. If we try and put stuff on it before that, it'll just wobble off, and
you'll particularly lose strength in your base bits here. So, as long as I get one
fidget spinner right now, that's all I care about, all right? I've got all these other
ones just over there. I don't need those in my life. Just one is fine. I just want to prove
that we can make it work. So, that sits down on there. Oh wow, that's almost perfect! And I've got a cap here that I've got a little bit of icing on. I'm gonna put just a teeny bit more, ugh, and I'm just gonna sit it on top, (laughing) and let gravity do it's thing. (gasping) Now, as I know, if I leave it here, it's gonna take blooming ages
but going out into my garage, it'll get ventilation
and it could be spinning within an hour, in time
for the school run. - Go ahead.
- The things I do for my daughter. - [Mrs. B.] Why are doing that? - It's bloody freezing out here! The garage is a really good place for it. I'm just making sure that
this is setting on there. (laughing) I still don't know if it's gonna work. - They've just made one really good one. - I swear, I actually tweeted
and my friend, Ivan Miranda, who's actually a Spanish YouTuber who makes massive 3D build,
he did a tank 3D printed, - Oh, wow!
- has said, "I can make you a mould,
so you can actually "make sugar-coated ball bearings "to make an actual
fidget spinner possible", so if this sort of works, - Nice.
- and it's okay, I've just broke the news to Mrs. B. that I might go to Spain and meet him and do a collaboration and, - Okay. She was like, "But we're
gonna go camping in a tent and you'll go to Spain."
- Yeah, you go to Spain for a few days. - Yeah, I mean, we're only
going to be filming for a day but I've got to be there
for four weeks, ya know? You see, inside there? - [Mrs. B.] Oh, those. - Those ball bearings. - Yeah, what would you do with sugar ones? - Yeah, he's got a mould
that he can make to do that. I'm sure someone in England could do it but, oh no, no, nope. Definitely not. What's kind of happened
is the icing has sealed it (humming) together like that, you know? - How? - So, it's in there. I wonder if we just get a little knife and carve it off a bit, 'cause the icing has formed a big seal. (icing clinking) Oh! (laughing)
(knife clattering) No! Well, let's not worry about that one. I mean, ugh. I don't know, is it me thinking this? Or, you know, Tasty do some
really some awesome stuff and I get why they want it to look, that's what she just did! Turn that around me, turn that, show that. - That's what I'm doing.
- That's exactly what they showed on the video. - Yeah, it's just, - But that ain't fidget spinning, is it? - No, it's just push,
holding the two circles, - Yeah but visually, - and pushing it. But it looks like it. - Yeah.
- It's a trick of the camera. - But this is the one where
I made the hole bigger and you can see there's
a huge gap in there, so there is definitely the potential here - Yay!
- Hey! that's actually spinning!
- It spins! - So, make the hole
slightly bigger than that but slightly smaller
and make a bigger cap. We've actually done it. - Woo-hoo! - That actually is quite fast. I'm gonna take that and give it to Chloe and if not, we'll just
get another online, yeah? (Mrs. B. laughing)
(toy rattling) That was a nightmare! (camera whooshing) Oh my gosh, folks. Incredible update. I just did this off camera. So, as you know, this was the big one that spins really, really well. Now, when we put the other cap on the top, it stuck, some of the icing
went down to the bottom, so I just carefully took a
knife and took off that edge, can you see that there? And it popped down, so
this one has got, you know, a slightly less wider hole and
that is working (laughing), it's working! Oh my gosh! The oven has sort of been fixed. All the glass is there, it's more safe, we can open it but the display,
the touchscreen display, is broken, so we haven't
got the part for that. To avoid flashing clocks
going on in the background, I'm gonna stick a fridge magnet over that for the next batch of videos. (laughing) At least it's safer in here. Anyhow, hello! - Hello! I've been excited all day! Can't see a thing. (wood sliding) - [Barry] All right, ready? - Yeah. - Here you go. Oh no, it's gonna fall off! Ah! - Oh, this is the best present ever! (Barry laughing) - Best present ever. Oh, you just broke it! No! (laughing) No! - They taste a bit like party rings. - They do taste like party rings, yeah. It's exactly the same concept. - Hmm, very interesting. - So, when people now say to you, "Chloe, what happened
to your fidget spinner?" "I ate it." - Um-hm. ♪ Check your level, player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Simon's mush, stache,
goatee, maybe all three ♪ (rhythmic music)
