Biscuit postcards

Wow, so it’s mid-February already, how did that happen? The weather has been blowing a gale here in London along side the non-stop rain. What else to do on rainy days other than experiment with new recipes and bake, of course?!

During January (notebly absent from my blog) I discovered a number of delicious veggie curry dishes as well as soupy/ stewy staples. Since it was Valentine’s day yesterday I thought I’d share some of the treats I made my sweetheart (cheesey, I know!)

First up and actually not for Valentine’s day but to sweeten up the people I am working with, some white chocolate and fresh raspberry cookies, which to be fair are red and white-themed.

Raspberry and white chocolate cookies

The recipe I used was another gem from the Carnation website, and these truly taste delicious. Soft, chewy, and full of chocolate and fruit, I think they are a tastier, fresher and preservative / junk free version of the ones you can buy in the supermarket in brown paper bags. They also stay fresh for quite a few days (if they last that long!).

Using this recipe I found that rolling the dough in to balls worked a lot better than trying to flatten it out. The cookies flatten and expand a lot whilst cooking so space them apart and only put a few on each baking tray. Patience is a virtue, plus you get to eat the early batches whilst the rest are cooking!

Also, use frozen raspberries if you wanted to, as they are a) cheaper and b) easier to squidge in to the dough. Unlike fresh raspberries they don’t fall apart under pressure.

So, cookies are good. Always good.

On to Valentine’s day. I had George the tortoise in the spirit of things…

Valentine's tortoise

…and was even given a belated tortoise birthday cake that week by my talented friend Steph. It tasted very chocolatey!

Cake

On to my Valentine’s iced biscuits. It took me a while to find a recipe that I was happy with, I wanted it to be interesting (not bland) and also not to expand too much so that the biscuits would lose their shape.

Using a spiced biscuit recipe not dissimilar to the one I used at Christmas from Ocado,  I then used roll out fondant icing to make these envelope biscuits, inspired by Domestic Sluttery’s efforts (http://www.domesticsluttery.com/2013/02/baking-for-beginners-valentines.html). I loved this idea, since I love things all stationery and letter-writing. Edible letter-writing!? Yes please!

The biscuit recipe is so easy, although I would recommend chilling the dough for 30 minutes in the fridge since this does stop the biscuits from spreading and losing their shape whilst cooking.

I purchased some edible icing pens online and admittedly could do with some practice, since this was my first attempt at using them. I rolled out fondant icing and stuck them on to a biscuits with a little glace icing.

Biscuits

I made a selection of biscuits with lemon glace icing, although again I think I need to practice my “flood icing” technique. After all, practice makes perfect right?!

Messy biccies

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