Jammy Dodger Blondies

SAMSUNG CSC Processed with VSCO with c1 preset

I’ve been wanting to make blondies for a while now, but never got around to it mainly because I’m a dark chocolate lover at heart, and so always gave in to making brownies instead.

So, seeing as this is my first blondie recipe I thought I’d do a little background research on how they came about!

Apparently, the first brownie recipes have been around since the late 19th century, however chocolate didn’t actually make an appearance until 1906. Before then the brownie was the dense, fudge, butterscotch flavoured bar known today as the blondie. Although despite being just as easy to make and unbelievably delicious the blondie has never managed to achieve the same chart topping success as its darker cousin, the brownie.

Processed with VSCO with c1 preset

Like I said before, I’m not usually a fan of white chocolate, I much prefer the dark bitter stuff, and so I was worried that blondies by themselves would be a little too sweet and sickly.

So it struck me…..

White chocolate and strawberries are a match made in heaven, and in blondie form whats not to love?

And so I give you Jammy Dodger Blondies!

Processed with VSCO with c1 preset

SAMSUNG CSC Processed with VSCO with c1 preset

I was thinking about sharing some healthier recipes seeing as it’s the new year now and summer isn’t all that far away. However I’ve kept this recipe to myself for a while and I was starting to feel guilty about taking so long to share them with you all… so the healthier recipes will have to wait a while longer!

Either way, these Jammy Dodger blondies are worth every bite.

SAMSUNG CSC

Recipe

175g unsalted butter

250g white chocolate, chopped

250g caster sugar

3 large eggs

1 tsp vanilla extract

300g plain flour

3 tbsp strawberry jam

Jammy Dodger biscuits

Method:

  1. Preheat the oven to 175C.  Grease and line a 9×13″ baking tray or use a disposable one.
  2. Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.
  3. In the bowl of an electric mixer add the sugar and eggs and mix until combined and light, pour in the melted chocolate and mix thoroughly.  Add the flour and stir in by hand until just combined.  Pour the batter into the prepared pan.
  4. Drop teaspoons of jam over the blondie batter and use a sharp knife to swirl through.  Place the Jammy Dodgers on top in a neat pattern and bake for 25 minutes until just set.  Allow to cool completely.
  5. Cut into 15 squares and enjoy.

x

Salted Caramel Brownie Sandwich Cookies

Processed with VSCO with c1 preset

I have more cookies for you today!

They are worth every second of effort. They’re crazy indulgent and ridiculously scrumptious. On the brownie scale of super dense and fudgey through to cakey, this cookie lies somewhere in between. The inside is soft and moist and every so slightly chewy. And it’s really, really chocolatey.

AND I’ve filled them with salted caramel buttercream for you too.

So put the brownie cookie and caramel buttercream together and you have perfection in a cookie.

Processed with VSCO with c1 preset

They are so tasty I could have eaten them just on their own.

Wait… I did do that.

I had to stop myself so that I had enough cookies left to take pictures of them doubled up for sweet little sandwiches.

Processed with VSCO with f2 preset

Also as a random side note, I just wanted to say that I’m sorry.

Because I really have been meaning to share these cookies with you. For. Ages.

Waaaay over a month ago.

But life just got in the way with job applications, interviews, assessment days and the like.

But finally, here you have them. I love this recipe and I hope you do too!

Processed with VSCO with c1 preset

The cookies you can see in the photos really are giant – they’re larger than the palm of my hand. It wasn’t 100% intentional, they spread out a lot in the oven and then by the time I added the icing and sandwiched them together they were suddenly enormous !

Though having said that, my irrational logic told me that there’d be less guilt consuming one huge cookie than two normal sized cookies…

But if you are a normal person or just have more self restraint than I do, by all means make normal sized cookies.

Processed with VSCO with c1 preset

 

Recipe

For the cookies

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks (optional)

For the filling

250g salted butter

450g icing sugar

1 tsp salted caramel essence OR 2 tbsp salted caramel sauce

80g chocolate (melted)

Chocolate bar of choice – chopped into small chunks

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely
  10. Chop the butter into chunks and soften in the microwave for 20-30s, it shouldn’t be completely melted !
  11. Put the butter, salted caramel essence or sauce and 1/2 of the icing sugar (sifted) into a mixing bowl and combine using an electric hand whisk.
  12. Gradually add the remaining icing sugar, whisking after each addition. You may not need to add all of the icing sugar, as long as the icing tastes sweet enough!
  13. Pipe the caramel icing onto half of the brownie cookies, making sure to turn them over so that the top of the cookies forms the outside of the cookie sandwich.
  14. Drizzle melted chocolate over the icing and finish with chunks of chopped up chocolate !
  15. Finally, sandwich the cookies together with the remaining cookies, (take suitable picture for Instagram) and enjoy!

Happy Baking x

No Bake Salted Caramel Malteser Slices

Processed with VSCO with c1 preset

After watching caramel week on The Great British Bake Off I had a serious craving, and so the next day I went out and bought all of the ingredients for these amazing Malteser no bake caramel slices. I’ve made them once before and absolutely loved the recipe! They are the perfect twist on the classic caramel shortbread, and the added layer of chocolate ganache makes these the perfect treat if you want to indulge.

Processed with VSCO with c1 preset

Let’s start with the bottom layer which is crushed malt biscuits blitzed with coconut and drizzled in butter and set into the perfect base. The next layer is rich dark chocolate truffle fudge filled with crunchy pieces of Malteser throughout. That to die for dark chocolate truffle fudge layer is then smothered in a layer of gooey salted caramel and if that wasn’t enough all finished with a fine layer of milk chocolate and dotted with Malteser’s.

This recipe is so easy to make, all you need is a little patience waiting for the layers to set!

SAMSUNG CSC

Recipe from the Whimsical Wife

Ingredients

Malt Biscuit Base

250g malt biscuits (any plain biscuit would work)

125g butter, melted

1/4 cup desiccated coconut

Dark Chocolate Truffle Fudge Filling

275g 80% dark chocolate, melted

200ml cream

180g Maltesers, roughly chopped (see garnish)

Salted Caramel Filling

250g tin condensed milk

150ml cream

1/3 cup golden syrup

1 teaspoon salt

Milk Chocolate Topping

225g milk chocolate, melted

To garnish

20 Maltesers

Instructions:

Malt Biscuit Base
  1. Line a 18 x 28 cm slice tin with baking paper.
  2. In a food processor place the malt biscuits, coconut. Pulse for 30-40 seconds until a fine crumb is formed.
  3. Pour in the melted butter and pulse for a further 10-20 seconds until the biscuit mix comes together.
  4. Pour the biscuit mixture into the pan. Using your fingers gently press the mix out until it evenly covers the bottom of the pan.
  5. Place into the fridge to set for a minimum of 30 minutes.
Dark Chocolate Truffle Fudge
  1. Into a bowl pour the melted dark chocolate. Add in the cream and gently stir together until the mixture is combined and starts to thicken. Let the mixture sit for 5 minutes or so to cool enough to add the Maltesers without them melting. Once the mixture has cooled sufficiently add in the chopped Maltesers and stir to combine them in.
  2. Take the malt biscuit base out of the fridge and pour over the truffle fudge filling. Using an offset spatula gently spread the mixture evenly over the malt biscuit base. Place back into the fridge for a further 20-30 minutes for the truffle fudge filling to set.
Salted Caramel
  1. In a small saucepan add the condensed milk, cream, golden syrup and salt. Bring the mixture up to the boil, stirring constantly. Lower to a simmer and let it bubble away for 15-20 minutes, stirring regularly so it doesn’t burn. By this time a lovely golden caramel is formed and should coat the back of your spoon quite thickly.
  2. Set it aside for 5 minutes to cool slightly before pouring over the dark chocolate truffle fudge layer.
  3. Gently smooth the caramel with an offset spatula over the fudge layer and place back into the fridge for a further 15 minutes to cool and firm up.
Milk Chocolate Topping & Garnish
  1. Remove the slice from the fridge and pour over the melted milk chocolate over the top of the salted caramel. Using an offset spatula quickly spread the milk chocolate evenly over the top of the caramel.
  2. Then quickly press the leftover Maltesers into the milk chocolate leaving a little sticking out of the top.
  3. Place back into the fridge and let it chill for a good hour before cutting into bite size pieces.
Cooks Notes
  • Any plain biscuit would work well in the base.
  • Pop pieces of this decadent slice in jars, add some string and a tag and gift it to a loved one.
  • This recipe makes between 15 – 24 slices depending on how large you cut them. They are really rich and decadent so I’d recommend going for bite-size pieces rather than typical slices.

Happy Baking x

Raspberry Shortbread Sandwich Biscuits

Processed with VSCO with c1 preset

The Great British Bake Off has finally started again and so I thought it was about time to get back into baking myself after a super busy summer! I made these beautifully easy raspberry shortbread biscuits in preparation for biscuit week (I realise its now coming up to week 6 so apologies for taking so long to get this recipe posted) and they really do not disappoint.

I cannot emphasise enough how easy and quick they are to make, so they are perfect if you fancy something sweet but don’t want to spend hours in the kitchen baking away.

Processed with VSCO with c1 preset

Shortbread is probably one of the simplest biscuits to make, and combined with fresh fruit and vanilla icing it really does create the perfect combination! You can use any fresh fruit you like, it doesn’t necessarily have to be raspberries – strawberries, blackberries, blueberries etc would make an equally tasty shortbread biscuit.

You can decide how big to make these depending on how big the cutters are that you’re using, I like to use fairly small ones to make them (almost) bitesize and perfect for summer or afternoon tea!

Processed with VSCO with c1 preset

When you’re rolling out the cookies, the chilling really does make a difference – the dough is less likely to stick to the surface and so it’ll make it 100x easier when it comes to transferring the biscuits to the baking tray. Also make sure there’s enough flour on the surface before rolling out. Alternatively you can also roll the dough out between two sheets of greased proof paper or clingfilm, this not only prevents sticking but means that you’re not adding extra flour to the dough every time you roll out another batch!

So, here’s the recipe :

Recipe

For the biscuits

250g plain white flour

200g butter (unsalted, chilled)

100g icing sugar

2 egg yolks

1 tsp vanilla extract/ essence

For the icing

250g salted butter (softened)

400-500g icing sugar

1 tsp vanilla essence

To decorate

Fresh raspberries

Raspberry jam

Method

  1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper. 
  2. In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. 
  3. After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes. 
  4. Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack. 
  5. To make the icing, put the butter, vanilla and half of the icing sugar into a bowl and combine with an electric mixer until smooth. Slowly add the remaining icing sugar until the icing is light and fluffy, and sweet enough to not be able to taste the butter! 
  6. Place a shortbread on a serving plate, cover with jam and evenly space three raspberries on top of the jam. Pipe the icing in the spaces between the raspberries and then top with another shortbread biscuit. Repeat for the remaining shortbread biscuits and finally dust with icing sugar to finish.
  7. Enjoy !

Happy Baking x

 

No-Bake Kinder Bueno Cheesecake

I love cheesecakes, and as well as being really popular at the moment they're seriously easy to make! This recipe is for all of the Nutella lovers out there, the chocolate-y biscuit base and crunchy pieces of Kinder Bueno add texture to the creamy, indulgent Nutella cheesecake filling.

Using full-fat cream cheese is 100% needed to make sure it sets, but if you would rather use a lower fat one be careful when you mix so that it doesn’t split. A final thing to note is that it needs to set in a dish as it won’t hold itself!

If you're not a fan of Nutella this can be substituted with Cadburys chocolate spread or 250g melted chocolate of your choice! Just let it cool slightly before adding to the mixture of cream cheese, icing sugar and vanilla essence.

If it looks like your cheesecake is too sloppy or won't set then don't panic, try it anyway and if after being refrigerated it still hasn't set then try putting it in the freezer for more of an ice cream style cheesecake!

Recipe

For the biscuit base

300g digestive biscuits

150g melted butter

For the cheesecake filling

2 x 280g full fat Philadelphia cream cheese

300g Nutella

100g icing sugar

300ml double cream

1 tsp vanilla essence

Kinder bueno chocolate bars, chopped

Decoration

Kinder bueno chocolate bars

Melted dark/ white/ milk chocolate

200ml double cream

Method

  1. To make the Base – Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter.
  2. Press down into an 8″/20cm Deep Springform Tin – refrigerate for now.
  3. With an electric stand mixer with the whisk attachment (or a hand held electric whisk) Whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth – this should only take a minute or so.
  4. Pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more! (Note – It's better for it to be under whipped rather than over whipped so don’t over whip it)
  5. Fold through the chopped up Kinder Bueno and spread the mixture evenly over the biscuit base.
  6. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  7. Once chilled, remove from the cake tin carefully. Drizzle the melted chocolate over the top and then whip the double cream and pipe onto the cheesecake. Decorate with pieces of Kinder Bueno chocolate!

Happy baking! x

 

Protein Pancakes

Processed with VSCO with c1 preset

I love pancakes, but most of the time I can’t justify making them as they’re seriously loaded full of sugar, fat and probably about triple the calories of my normal breakfast allowance.

However, when you’re having a craving these guys are the perfect alternative to the thick American style ones and are practially guilt free! Each serving contains only 250kcal, 20g protein, 23g carbs, 8g fat and only 0.4g sugar ! (Plus whatever toppings you’d like to add…)

Processed with VSCO with c1 preset

Life is good when you can sit down to a stack like this, guilt free – and on track for your goals.

Processed with VSCO with c1 preset

Recipe

1 scoop vanilla protein powder

30g fine oatmeal/ oat flour

1 tsp baking powder

1 egg

50ml water

1 tsp sweetener (to taste)

+ toppings of choice (I’ve made a blueberry sauce and topped with Greek yoghurt and fresh fruit)

Method

  1. Combine all of the ingredients in a medium bowl. The consistency should be slightly thinner than your normal American pancake mix but still on the thick side – I tend to do a test first and then add more flour/ water based on the consistency of the pancake!
  2. Place a frying pan on a medium heat and scoop the pancake mix into the pan – I tend to do 3 at a time.
  3. Once bubbles appear on the top of the pancake mix flip them over and cook for a further minute or so – they won’t take long on the other side !
  4. Once cooked remove from the pan and add the toppings of your choice!

ENJOY! x

Mango and Passionfruit (no bake) Cheesecake

Processed with VSCOcam with p5 preset

There really is nothing easier than no bake cheesecakes! They take maximum 15 minutes  to make and require no baking skills as such, just the ability to combine ingredients in a bowl !

As much as I love rich, indulgent chocolate baked goodies, with summer around the corner I wanted to bake something refreshing and a little lighter. This easy, no-bake cheesecake perfectly combines the flavours of fresh passionfruit and mango on a crunchy biscuit base for a delicious dessert that is perfect for summer.

IMG_1913Processed with VSCOcam with p5 presetThe mango curd is so good you could probably just eat out of a bowl with a spoon, but combined with the fresh passionfruit cheesecake filling it really does create a match made in heaven, and might make you feel better about yourself.

I tend to prepare the cheesecake a day ahead and chill in the fridge overnight – the flavours of the filling will soak through and will give it an extra special taste.

IMG_1884

Recipe

For the cheesecake base

250 gram cookies of your choice, I’ve used digestives

100 gram butter

For the cheesecake filling

500 gram cream cheese

6 passionfruit

1 lemon (juice + zest)

250 ml cream

50 ml water

6 gelatin leaves

2 tablespoons sugar

For the mango curd

1 – 15 ounce, very ripe mango, peeled, pitted, and cubed

½ cup sugar

3 tablespoons lime juice

4 large egg yolks

pinch of salt

4 tablespoons unsalted butter, cut into ½ inch pieces

Method
  1. Start making cookie crumbs, you can use a food processor, blender or even a rolling-pin to do so. Melt butter in a small sauce pan and mix them together with your cookie crumbs.
  2. Coat a spring form with butter and press the cookie crumbs into the form to create a very easy pie crust. Place in the refrigerator until the filling is ready.
  3. Soak the gelatin leaves in cold water.
  4. Heat water, sugar and juice of half a lemon in a small sauce pan. Turn down the heat when the gelatin leaves are soft, squeeze the water out of them and dissolve in the water and sugar mixture. Use a whisk to reach a smooth mix and let it cool off to room temperature.
  5. Use a standmixer or handmixer to make a smooth filling.
  6. Combine cream cheese, cream, lemon zest and pulp of 3 passionfruit.
  7. Stir the gelatin mixture into the cream cheese filling.
  8. Scoop the filling into the spring form, refrigerate while you make the mango curd topping.
  9. For the mango curd, place mango, sugar, lime juice, and salt in your food processor and blend until smooth. Add egg yolks and puree another 15 seconds. At this point, you can strain the mixture through a fine sieve and remove all the little mango bits, which in turn will make your curd much more translucent and shiny. (I skipped this step. Why? Because I couldn’t find my strainer. Still turned out wonderfully though.)
  10. Place the mixture in a medium metal or glass bowl set over a saucepan of gently simmering water. Whisk puree constantly until temperature reaches 170 F and has thickened. This will take about 10-15 minutes. Remove from heat and whisk in butter one piece at a time.
  11. Let cool a little on the counter, then top the cheesecake with a thin layer of the curd, place the rest in an airtight container and store in the fridge.
  12. Let the cheesecake refrigerate for around 3 hours or until firm – I tend to let it set overnight !

Serve with extra passionfruit pulp and if desired you can add some whipped cream and/or decorations of your choice. I’ve used a combination of macarons, meringue kisses, cream and edible flowers.

Happy Baking x

IMG_1909

Doughnuts

Homemade doughnuts are simply sublime! You may think that doughnuts are the sort of thing that are really hard to make at home, but with this recipe and a little bit of patience you’ll breeze through!

 

Deep-fried doughnuts really are the way to go, none of this healthy baked doughnuts malarky – the classic ‘jam doughnut’ kicks the Krispy Kreme-style glazed ring doughnuts to the kerb in terms of sheer indulgence, freshly coated in sugar and oozing warm strawberry jam all over your fingers and chin.

Other good things to put in doughnuts include Nutella, dulce de leche, homemade custard (combined with jam or on its own), pastry cream or cream i.e. anything with plenty of flavour and ooze. These doughnuts are all about the ooze.

For this recipe I’ve filled my doughnuts with a mixture of Nutella and caramel and raspberry flavoured double cream and then topped with rich, indulgent chocolate ganache.

The doughnut base is a rich, sweetened, yeasted dough. To begin with it is quite rough and sticky, but the more you knead the dough the smoother and silkier it becomes. So, personally I’d recommend using a big standing mixer (Kitchen aid, Kenwood and the like) to make your life a little easier. However, if you don’t own one then they can easily be made by hand, it just takes slightly longer!

Deep frying can be a little scary because we – hopefully – don’t do it every day. But after a lot of experimentation I can promise that, in this instance, it’s worth it. Drink a green juice and do some yoga tomorrow: today it’s all about the doughnuts.

Recipe

For the Doughnuts

1 packets active dry yeast
1/2 cup warm water
1/3 cup unsalted butter
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3-3 1/2 cups flour
Canola oil, for frying

For the filling:

Nutella / Double cream with raspberries or caramel / custard – whatever you fancy!

For the topping:

1/2 cup semisweet chocolate chips or chopped up dark chocolate
1/3 cup heavy (double) cream

Instructions

For the Doughnuts:

  1. In a small bowl, mix together the yeast and warm water. Set aside. Using an electric mixer, beat together the butter and sugar until well combined and fluffy (about 2 minutes.)
  2. Beat in the eggs, vanilla extract, and salt until throughly combined. Mix in the yeast/water mixture just until combined. Switch to using the dough hook and a 1/2 cup at a time, slowly add in the flour. Scrape down the sides of the bowl as necessary.
  3. Add flour until the dough has formed and is no longer sticking to the bowl or your hands.
  4. Place the dough in a well-oiled bowl, tightly cover with plastic wrap, and place near a warm area for 1 hour, or until doubled in size.
  5. Line a large baking sheet with parchment paper and set aside. Using a rolling pin, roll out the dough on a well-floured surface until about 1/2 inch thick. Using a biscuit cutter (or the top of a large glass flipped upside-down) cut out about 9 circles, and place on the prepared baking sheet. Roll out the dough again to get a few more doughnuts, if desired.
  6. Cover the baking sheet with a dry towel, place near a warm area, and let rise again for another hour.
  7. Near the end of the hour, start warming up the oil for frying. In a large pot (or deep fryer), put in canola oil until about 2-3 inches high in the pot. Heat until the temperature reaches 170-180 degrees C.
  8. Carefully drop in the pieces of dough, about 2-3 at a time. Fry for 1 minute, then turn over and fry for another minute, or until golden brown. Using a slotted spoon (or spider strainer), remove the doughnuts from the oil and place them on a plate covered with paper towels to drain some of the oil. Repeat with the remaining pieces of dough. Let the doughnuts cool completely

For the Topping:
Place the semisweet chocolate chips in a medium-sized bowl. Heat the heavy cream in the microwave (or stove top) until slightly bubbling. Pour the hot heavy cream over the chocolate chips and whisk until creamy and smooth.

For Assembly:
Once the doughnuts have cooled off, transfer the filling to a pastry bag fitted with a long, sharp pastry tip (I used this tip), poke a hole in the side of each doughnut and fill with the marshmallow cream. Then dip the tops of each doughnut into the chocolate ganache, let the excess ganache drip off, place back down, and then finish with your desired toppings!
Place doughnuts in an airtight container at room temperature for up to 2 days. Enjoy

Happy Baking x

 

(Easter) Brownie Cookies

Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!

I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!

….and they really didn’t dissapoint !

40234092-8abb-4296-a129-161520d23ef1-e1492436618127.jpg

These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.

So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!

Recipe : makes 10-12 cookies

(from glasgowfoodgeek.co.uk)

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks

Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely

Enjoy x

Raspberry Bakewell Tart




  

Recipe

For the pastry (Recipe from Konditor and Cook)

50g caster sugar

1 egg yolk

100g salted butter

150g plain flour

For the filling

225g / 8oz unsalted butter, softened

225g / 8oz caster sugar

225g / 8oz ground almonds

3 free-range eggs

50g / 2oz plain flour

1 jar raspberry jam

1 box/ punnet fresh or frozen raspberries

flaked almonds, for sprinkling

Method

For the pastry
  1. Combine the sugar and egg yolk in a medium bowl with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers combine them together.
  2. Sift the flour into the bowl and quickly work everything into a dough, being careful not to overwork as this will result in a tough pastry.
  3. Shape into a ball/ flat slab, wrap in film and chill for 1 hour.
  4. Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Chill for 30 minutes.
  5. Preheat oven to 175°C/gas mark 4. Line the pastry case with aluminum foil, draping it over the edges a little and fill with baking beans or rice.
  6. Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
  7. Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
  8. Remove from the oven and leave to cool
For the filling
  1. In a separate bowl beat the butter and sugar together until light and fluffy.
  2. Add the eggs one by one, mixing well after each addition. You can add a little flour to the mixture to prevent curdling.
  3. Fold in the flour and ground almonds and mix until well combined.
  4. Generously spread the raspberry jam over the base of the pastry case.
  5. Spread half of the raspberries over the raspberry jam.
  6. Fill the tart case with the frangipane batter and then top with the remaining raspberries and the flaked almonds.
  7. Bake the tart for 20 minutes, or until the filling is set and golden-brown.
  8. Allow to cool in the tin and then ‘dust’ with icing sugar just before serving.

X