Archives for posts with tag: Biscuit

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

Due to the “storm” that was about to hit London (even Barry the Thames Barrier has gone down) on Thursday, my train to the gym was severely delayed, therefore I abandoned exercise and was able to come home from work at a decent time.

My Mum and Dad were coming late last Sunday night, determined that we would fit in a Lebanese at a newly opened local establishment down the road upon arrival. The purpose of their visit was some minor DIY, and I needed to give them energy whilst tiling my kitchen windowsill the following morning.

So I recreated one of Mum’s favourite biscuits, if that is indeed the culinary category in which this treat falls. Millionaire’s shortbread. What better tea time (or any time) treat?

Sparkly shortbread

Crunchy shortbread biscuit, a large amount of soft, sweet, caramel, and a definitive dense chocolate topping, The chocolate and biscuit are working together to hold in that caramel, and the ratio of biscuit to caramel in this recipe is far more generous than most shop bought equivalents (and of course contains no nasty preservatives).

As has been a feature of several recent(ish) posts, I have borrowed someone else’s recipe (in this case Carnation’s, of condensed milk fame) and adapted it a little.

http://www.carnation.co.uk/recipes/60/Millionaires-Shortbread

This is a rather simple recipe, and you don’t even need a sugar thermometer to get the caramel right (see reference to disastrous macarons in previous post I am still holding out for one for Christmas).

I have made this recipe several times, and feel that I am close to perfecting it. I find the base works best when you blitz the shortbread in the food processor, finer crumbs = sturdier biscuit base. This is the cheat’s shortbread base, you can also make your own from scratch which is straight forwards but more time-consuming.

Stirring up shortbread

Next, you make the caramel. Gently stir together the butter and sugar until fully melted, and then drizzle in the condensed milk, stirring continuously as you don’t want it to burn. I don’t know why but I find a wooden spoon helps this process. And you can smack away any fingers trying to get an early dip of the sweet nectar!

Keep stirring even though you don’t want to, for fear of burning. I also have a fear of the caramel not setting, so I do stir it until notably thicker. Then pour on to the cooled shortbread and leave to chill out for a while.

Caramel

Leave the caramel to cool in the fridge and melt two bars of chocolate (200g in total) over a bain-marie, which is easier to control the temperature than melting in a saucepan directly. Dark, milk and white chocolate toppings are all delicious, or even a combination of them together.

To get a celebration-like finish to the shortbread, I then melted white chocolate and flicked it across the top, then scattered tiny edible gold stars over the tray.

Mini shortbreads

I am experimenting with finger-sized treats that I can parcel up as presents, and so made some tiny shortbreads in silicone petit-four cases.

Petit fours

My biggest tip for making shortbread is to score the chocolate topping before it has entirely set, otherwise it is a nightmare to cut in to straight lines.

Scoring the chocolate topping

There are loads of sweet (terrible pun – sorry!) recipes on this site. I want to try the fudge recipe next time, but not until I have my sugar thermometer…

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