Tag Archives: biscuits

Farmhouse Butter Biscuits

A lovely simple biscuit, quick and easy to work with and it gives a delightfully crisp buttery biscuit.  Nothing fancy at all, as simple and wholesome as a biscuit can get! These biscuits remind me of some I had as a child at a farmhouse on the way to the lake district. There were no such things as hygiene certificates then, this was literally the farmer’s wife selling tea and biscuits in her kitchen and they were some of the best I’ve ever had!

Makes 18 biscuits

125g butter, softened
70g golden caster sugar (Plus a few tsp extra for sprinkling)
1 egg yolk
160g plain flour
small pinch of salt

  • Heat the oven to gas mark 5 and prepare two baking trays with baking paper.
  • Cream together the butter and the sugar in a small mixing bowl.
  • Add the egg yolk and beat well to combine.
  • Add the flour and the salt (if your flour is at all lumpy do sift it in as it will mix easier).
  • Bring all the ingredients together into a soft dough.  It can help to use your hand to get it all together in the last bit.
  • Pinch off small walnut sized balls of dough and roll them in your palms to shape into rounds.
  • Place on the baking tray and use the heel of your palm to squish them flat.
  • Sprinkle the tops with the extra sugar.
  • Bake for 10 minutes until the edges are just starting to colour.
  • Remove from the oven and allow to sit on the tray for 5 minutes before trying to move them as they will break otherwise.
  • Allow to cook on a wire rack.
  • Put on a pot of tea and enjoy!

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Filed under Cookies and Biscuits, Easy, quick

No Bake Chocolate Truffle Torte

This one is a great Friday bake!  It’s the end of the week and we’re all a bit tired.  Chocolate will help.  Specifically a No Bake Chocolate Truffle Torte!  All of the flavour, none of the faff!

No Bake Chocolate Truffle Torte

It’s a biscuit based crust with a smooth and silky chocolate ganache centre.  Yum!

No Bake Chocolate Truffle Torte

Look at those frills!  This makes an excellent centrepiece dessert, or even an afternoon tea… I may have had it for lunch at one point too… shh!!

No Bake Chocolate Truffle Torte

It’s quick, it’s simple, its packed full of chocolate.  You should definitely make this!

No Bake Chocolate Truffle Torte

Makes 1 8″ torte

300g chocolate biscuits (I actually used some of my Easy Chocolate Biscuits but you could use store bought too)
150g plain dark chocolate
150ml double cream
350g plain dark chocolate, broken into chunks
15g butter
50g white chocolate to decorate

  • Crush the biscuits into crumbs.  You can leave some chunks if you like but I prefer crumbs.
  • Melt the first 150g chocolate and mix with the biscuits.
  • Press evenly into a fluted ring (the one I use doesn’t have a base, it rests on a baking sheet and lifts off). Use the back of a spoon for a smooth surface.
  • Heat the double cream in a small pan until at a full rolling boil.
  • Put the 350g chocolate and butter in a mixing bowl.
  • Pour the hot cream over the chocolate and butter.
  • Leave it for a minute or two, then mix to form a smooth ganache with no lumps.  The cream should be hot enough to melt all of the chocolate if you squish it against the side of the bowl.
  • Pour the ganache into the biscuit shell.
  • Melt the white chocolate and drizzle or pipe over the top of the ganache to decorate.
  • Leave to set for at least 1 hour before serving.
    No Bake Chocolate Truffle Torte

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Filed under Desserts, Easy, Teatime Treats

Gingerbread Biscuits

Gingerbread Biscuits

Christmas wouldn’t be Christmas without gingerbread!  Now, prior to this year I have always made and endured gingerbread biscuits but only because it’s Christmas and that’s just what you do!  Not this year, oh no!  I have finally found a gingerbread recipe that I actually enjoy!  These biscuits are crisp enough to keep their structure when hung on a tree, or built into 3D constructions but chewy enough that you don’t feel in danger of cracking a tooth on them unlike some of the recipes I’ve tried over the years.  They are incredibly moreish and have just the right level of spice and interest for me without being so strong that you can’t accidentally eat half a dozen in 5 minutes flat!

Gingerbread DoughGingerbread Snowmen

Makes ~30 of different sizes, depends on your cutter!

100g butter
175 dark muscovado sugar
85g golden syrup
pinch of salt
350g plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
1 egg

– Melt the butter, sugar, syrup and salt in a saucepan and mix until all combined.
– Set aside to cool while you weigh the other ingredients.
– Put the flour, bicarb and spices in a large mixing bowl.
– Add the warm melted butter/sugar/syrup and give a little mix.
– Add the egg, continue to mix until it forms a soft batter.  Don’t worry, it will be much squishier than you think it should be.
– Put it in the fridge to chill for at least 30 minutes.
– Heat the oven to gas mark 6 and prepare 2 baking trays with lining paper.
– On a lightly floured worksurface roll out the dough to about 5mm for larger cookies or the thickness of a £1 coin for smaller .  I have a small worksurface so I work with half the dough at a time and keep the rest in the fridge.
– Cut out your biscuits and carefully lift onto the trays, leaving plenty of space for them to spread a little.  They don’t loose their shape but they will puff out a bit.
– Bake your cookies for 5-10 minutes.  The larger the biscuits are the longer they will take, the smaller they are the quicker they’ll bake.  Small ones will probably take about 7 minutes, larger ones 10-12 minutes but keep checking.  You want the biscuit to be deep brown, but not yet catching and darkening on the edges.  Black is too far!
– If you want to put holes in for hanging on trees or making into 3D structures, cut these immediately upon leaving the oven while the dough is still hot.
– Leave on the tray to firm up for 5 minutes then transfer to a wire rack to cool, continue to repeat with the rest of the dough until it’s all gone.

 

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Filed under Christmas, Cookies and Biscuits, Easy

Cinnamon dog treats

This recipe came about because I had half a tin of condensed milk sitting in the fridge… it had been there a while.  How long I could not say but significantly longer that I was happy with… but it was still good and it seemed a shame to waste it so I decided to transform it into dog treats!

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These ones are a little bit naughtier as they have the sugar from the condensed milk in them.  Darcy was such a big fan of the cinnamon rolls I made that I thought he should have his own cinnamon treats.  He LOVES them!  Never has he been so obedient! I think he prefers the balls as they are a little chewier, he certainly seems to enjoy them no matter the shape though!

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Makes ~100 small treats

1/2 tin condensed milk (~200g)
1 cup oats
1 1/2 cups wholemeal flour
1 tsp cinnamon

– Heat the oven to gas mark 5/190C.
– Mix all of the ingredients together until they form a soft dough.  (If this is still very wet add a little more flour.  It sort of depends on how much condensed milk you’ve started with and how dry your flour is.)
– Either roll out and cut out shapes or simply pinch off balls of dough and shape into balls.  (Use plenty of flour if rolling, this is a sticky dough!)
– Place on a baking tray and bake for 10-15 minutes until just golden brown.  (The longer you bake them the harder they get, if your dog doesn’t like rock solid treats then give them less time.)
– Leave to cool and then store in an airtight tin.

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Cheesy Dog Biscuits

These Cheesy Dog Biscuits came about because I had a hankering to bake something.  I was trying to be good and not make cookies (I failed, I totally made cookies too!) so I thought I’d have a go at baking something for Darcy.  I had seen a whole bunch of recipes for dog biscuits but nothing ever seemed right.

Cheesy Dog Biscuits

My dog is small and still only a puppy so I didn’t want to use stock, even low sodium stock.  My dog also hates peanut butter.  The only dog I have ever met who doesn’t go nuts for it!  So I thought I’d have a bit of a play around and see what I could come up with that Darcy would love but I would still be happy to give him.  He loves cheese so that was a good starting point.

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These biscuits certainly tick all my boxes!  They’re cheesy, crunchy and, quite honestly, I would totally eat these myself dipped in humous or something!  The recipe gives a good yield for such an small quantity of ingredients and these were all things I had in the cupboard so they were super simple to make!

Cheesy Dog Biscuits

Makes 50-70 biscuits depending on the size of your cutter.

1 cup oats
1 cup wholewheat flour
1 egg
1/2 cup water
1/2 cup grated cheddar
1/2 cup finely grated hard cheese (like Parmesan)
2 slices ham, finely diced

– Preheat the oven to 180C/gas mark 5.
– Mix the oats, flour, egg and most of the water together to form a soft dough. You may need all of the water, you may not so add a bit at a time until it comes together in a soft but not sticky dough.
– Add the cheeses and ham and knead to combine.
– Roll out on a lightly floured surface or silicone mat to a thickness of about 5mm.
– Cut with your desired cutter, I used a 6cm bone shape.
– Place about 1 cm apart on a baking tray.
– Bake for 15 minutes.
– Place the baked biscuits on a wire rack to cool and repeat with remaining biscuits until all of the dough is used.

Darcy Biscuit

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Spice Biscuits

I love all the spice biscuits that come out of the woodwork around Christmas time. Be they Anna’s Pepperkakor (naturally) or Speculoos/Spekulatius/etc or just plain old Gingerbread they all make me feel warm and full of festive cheer. These biscuits aren’t any particular spice biscuit but rather they pull together the best features of many recipes I’ve tried over time.

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We like a strongly spiced biscuit in my family where the warmth stays with you. And we all know I love any biscuit that can be cut into cute shapes. I’m quite the sucker for them in fact. These are great because they hold their shape brilliantly and retain a clear, crisp edge. They are incredibly versatile. I’ve made tiny gingerbread shapes for snacking on on Christmas morning, large ones for the tree, and even a few Gingerbread people for my family. They are so easy to throw together and exactly the pick me up needed sometimes at this time of year.

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300g plain flour
4 tsp ground cinnamon
4 tsp ground ginger
2 tsp whole cloves, ground
1 tsp salt
1 1/2 tsp baking powder
150g light brown muscovado sugar
225g unsalted butter
3 tbsp milk

– Blitz the flour, spices, salt, baking powder and sugar in a food processor.
– Add the butter, chopped into chunks, and process until it forms breadcrumbs.
– Add the milk with the motor running.
– Turn out onto a work surface and bring together with your hands to form a smooth dough. If it’s sticking then another 25g or so of flour can be kneaded into the dough.
– Divide the dough into 3, form into discs and wrap.
– Chill in the fridge for at least 30 minutes, overnight if possible.
– When ready heat the oven to gas mark 4/ 180 C and line a few baking trays.
– Working with one portion of dough at a time, roll out on a floured work surface to a thickness of just a few mm. I like mine to be at least as thin as a £1 coin.
– Use cutters to cut out your biscuits and place on a baking tray. They don’t need much space between them.
– If making tree decorations don’t forget to cut a hole for the string too! I use the tip of an icing nozzle.
– Bake in batches for 12-15 minutes in the centre of the oven until firm but not too dark.
– Cool completely on a wire rack.
– You can now decorate the biscuits if you wish.

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Pudsey Gingerbear Biscuits

For Children In Need this year I will be doing my bit by baking for the office.  I have a battle plan for this week to make sure I’ll have lots of treats, and lots of donations!  These are made from the same gingerbread recipe I used for gingerbread cottages last year but made in lovely thick, ginger biscuits.  I tried the recipe that came on the back of the Pudsey cookie cutter but the biscuits spread far too much so I won’t be selling those, no one wants deformed bear biscuits!

Makes ~19 (and one Pudsey Head!)

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger

– Heat the oven to gas mark 6 and prepare two baking trays… or more if you can do more than two trays at a time! 
– Melt together the butter, sugar and syrup in a large pan. 
– Put the flour, bicarbonate of soda and ground ginger in a large mixing bowl and mix them together. 
– Pour the melted butter mixture into the flour and mix well with a spoon until a dough is formed. 
– Roll out the dough to the thickness of your Pudsey cookie cutter.  Do this by placing the cutter on the worksurface next to the dough and rolling over that too so you don’t go too far. 
– Cut out your shapes and place on lined baking trays. 
– Bake for ~10 minutes watching carefully because it is very easy to burn these. 
– Once out of the oven allow the biscuits to cool on the trays for 5-10 minutes until hard then cool completely on a wire rack. 
– Repeat for the rest of the dough.

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Tollhouse Cookies Recipe

Or just Chocolate Chip Cookies if you like!  I have been cooking these for years.  They were probably the first cookie recipe I tried and I have never needed to look elsewhere.  I’ve tweaked the recipe here and there and made several variations over the years but simple is best I think.  These are best enjoyed warm with a cold glass of milk.  They may be good on their own but just wait til you try them with milk!  They have the perfect texture somehow managing to be crunchy yet slightly chewy too and if you can restrain yourself they keep quite well too. 

Tollhouse Cookies

Makes 24

115g butter softened*
50g granulated sugar
75g dark brown sugar
1 egg
1/2 tsp vanilla essence
125g plain flour
1/2 tsp bicarbonate of soda
a pinch of salt
180g chocolate chips (or whatever weight your bag is. I used Cadburys Chunks which weigh 180g If using a small bag, say 100g, use 2 bags.)

– Heat the oven to gas mark 4 and grease 3 baking trays. 
– Cream together the butter and both sugars until it is light, fluffy and there are absolutely no lumps. 
– Beat together the egg and vanilla and then gradually add this to the butter and sugar mix, mixing thoroughly between additions.  If it curdles (goes a bit weird and lumpy looking) just add a tbsp of the flour and continue to mix. 
– Sift in the flour, bicarbonate of soda and salt and mix well.  It may look as if it will never cream together if you’re doing it by hand rather than in a mixer as I do but keep mixing and it will come together nicely. 
– Add the chocolate chips  and stir through until evenly distributed. 
– Place heaped teaspoonfuls of the mixture on the prepared trays leaving 2 inches between each mound.  These cookies will spread out so do leave the space. 
– Bake for 15 minutes until lightly browned. 
– Remove from the oven and leave on the tray for a minute before removing with a flat knife and transfering to a wire rack to cook to eating temperature. 

* When baking always use room temperature ingredients, if they’re coming from the fridge then take them out at least 30 minutes in advance.  If your butter still isn’t soft enough to cream I find that 10 seconds in the microwave does the trick but no longer!

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Tiramisu Recipe

I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this.  I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict!  I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference. 

Tiramisu

Makes 6

250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Whip the cream in a medium sized bowl. 
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved. 
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup. 
– Mix together the cream and marscapone mix a bit at a time until fully combined. 
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass.  Pour 1 tsp of syrup over them. 
– Spoon the cream mixture on top and smooth down. 
– Grate the chocolate over the top of the cream. 
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top. 
– Chill for at least 3 hours. 
If you like serve with a strawberry half or a raspberry for a shot of colour. 

Tiramisu

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Chewy Chocolate Cookies Recipe

Well for my first post over here at WordPress it seems fitting to post what is probably the messiest recipe I routinely cook but ultimately one of the most rewarding.  Hopefully the comparison will carry through!  I’m still getting used to how things work over here and anyone who can see it at this stage can see that this page is still a work in progress.  The filling is here it’s just the decorations that are taking a little time!  I hope that you’ll bear with me while I get all moved in and sorted out but in the mean time here is my recipe for Chewy Chocolate Cookies:

Chewy Chocolate Cookies

Makes 18

4 egg whites
300g icing sugar
115g cocoa powder
2 tbsp plain flour
1 tsp instant coffee powder
1 tbsp water
100g chocolate chips (plain, milk, or white are all fine, I like to use a mix of plain and white)

– Heat the oven to Gas Mark 4 and line 3 baking sheets with baking paper and grease well. 
-Use and electric whisk to beat the egg whites in a large bowl until frothy. 
– Sift the icing sugar, cocoa powder, plain flower and coffee powder into the egg whites. 
– Add the water and gently mix together using a spoon until the powder is combined then use the electric beater to beat it until the mixture thickens.  (If you just go straight in there with the electric whisk the powdery ingredients fly up and cover everything in the kitchen.)
– One the mixture is a glossy dark chocolate colour add the chocolate chips and stir through the mixture. 
– Use spoons to place a generous spoonful of mixture onto the prepared trays leaving one inch between each mound. 
– Place in the oven and bake for 15 minutes until the top is set and cracked but the inside is soft.  If you don’t have an extra shelf just do two batches. 
-Leave the cookies on the tray for a minute or two then use a metal spatula or pastry scraper to remove them from the paper and place them on a rack to cool.

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Filed under Cookies and Biscuits, Moderately easy