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Archive for the ‘Biscuits & Cookies’ Category

This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Having had such a hectic December, i missed out on the December challenge which was a French Yule Log. I must admit, the initial shock of an 18 page recipe didn’t help but i really was far too busy to complete it. Now that the silly season is over, i am finally finding some time for baking again and just in time to complete January’s challenge.

After such a heavy challenge in December (not that i would know seeing as i didn’t complete it) the lovely people at Daring Bakers decided to go for something light which was totally fine by me. I welcome anything that tastes good but doesn’t make you feel fat and bloated!

Before this challenge, i had never heard of Tuiles before. In case you’re wondering, Tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named. 

I was going to make cones for my challenge and fill it with ice-cream (perfect for the 40 degree weather we’ve been having lately) but i decided to make fortune cookies instead in honour of Chinese New Year.

Before making them i thought they would be tricky but they were really so easy and tasted pretty much like the ones you would buy – honest!

 

Fortune Cookies

Fortune Cookies

Fortune Cookies

 

  • 1/4 cup of softened butter (not melted)
  • 1/2 cup icing sugar
  • a dash of vanilla extract
  • 2 large egg whites (slightly whisked with a fork)
  • 1/4 cup plain flour

 

Method

Pre-heat oven to 180c

Using a hand whisk or a stand mixer fitted with the paddle, cream the butter, sugar and vanilla extract on low speed to a paste. Keep stirring while adding the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste (be careful not to overmix).

Cover the bowl with a plastic wrap and refridgerate for 30 minutes

Line a tray with baking paper and using a 7cm round cookie cutter, place some batter to form a round, even circle. Make sure you allow enough space between each cookie

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Bake the cookies until the edges are golden (about 10-12 minutes) keeping a close eye on them. Once edges have browned, remove the cookies from the oven and flip with a spatula

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Place a fortune in the middle of the cookie and fold the cookie in half (be careful as they are hot! you kinda need to work fast and it would really help if you had abestos hands like me 😛 )

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Using a muffin tin, bend the cookie in half in the middle and keep the cookie in the tin to keep its shape

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Allow the cookies to cool before storing in an airtight container.

 

Fortune Cookies

Fortune Cookies

This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

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A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.

 

Nigella's Rocky Road Crunch Bars

Nigella's Rocky Road Crunch Bars

 

 

Nigella’s Rocky Road Crunch Bars

  • 125 grams butter (softened)
  • 300 grams best quality dark chocolate (broken into pieces)
  • 3 tablespoons golden syrup
  • 200 grams biscuits (i used Oreo’s)
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan
  2. Scoop out about 125ml of this melted mixture and put to one side
  3. Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
  4. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
  5. Tip onto a tray (24cm) and flatten as best as you can with a spatula
  6. Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
  7. Refridgerate for about 2 hours or overnight
  8. Cut into fingers and dust with icing sugar

This recipe was adapted from Nigella’s website

The Christmas season has had me running off my feet. Believe it or not, I spent last Friday night baking a whole host of things which took me a whole SIX hours in the kitchen. My friend Sarah was having a housewarming party and i promised to bring cupcakes and a cake. Whilst the cupcakes and cake were baking, i decided to make these Christmas Shortbread stars (what was i thinking?). Decorating them was most the exciting part however as i was so tired, i didn’t really get too creative with them.
Christmas Shortbread Stars

Christmas Shortbread Stars

Christmas Shortbread Stars

  • 175 grams unsalted butter, softened
  • 300 grams caster sugar
  • 1 egg and 1 egg yolk
  • 1 teaspoon of vanilla essence
  • 300 grams plain flour
  • Pinch of salt

Method

  1. Pre-heat oven to 180C
  2. Beat butter with an electric mixer and gradually add sugar beating until light and fluffy
  3. Using a wooden spoon, mix in whole and egg and egg yolk
  4. Add vanilla essence and salt. Mix well
  5. Sift flour into mix and stir to blend
  6. Gather dough in ball and wrap with cling wra. Refridgerate for 30 minutes
  7. Lightly flour a clean surface and roll dough out until 1cm thick
  8. Using a star shaped cookie cutter (or any shape you like) cut out shape and place on baking trays lined with baking paper
  9. Bake for about 10-12 minutes, or until golden
  10. Leave to cool in the tray for 5 minutes before transferring them to a wire rack to cool
  11. Decorate with fondant icing cut out with the same cookie cutter or any way you wish

Unless you’re a LifeStyle FOOD addict like me, you’ve probably never heard of Anna Olson. Anna may not be a household name like Nigella (well in Australia anyway), i believe she is just as good in the desserts and pastry department. She hosts a show called Sugar and makes the most divine desserts. Each episodes features a star ingredient which she turns into all sorts of wonderful creations.

A while ago, Anna had an episode featuring butter and make what looked like the best shortbread cookies. Needless to say, i’ve just baked these goodies and tried one and they are delish! The 1/2 teapsoon of salt really adds to the flavour counteracting the sweetness. Nicky, this ones for you 🙂

Shortbread Cookies

Shortbread Cookies

Shortbread Cookies

  • 225 grams unsalted butter (at room temperature)
  • 1/2 cup + 2 tablespoons icing sugar
  • 1/4 cup cornstarch or rice flour
  • 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Pre-heat oven to 170C
  2. Beat butter until light and fluffy
  3. Sift in icing sugar and beat again until light and fluffy, scraping down sides of the bowl often
  4. Sift in corn starch or rice flour and blend in
  5. Sift in plain flour and salt and mix until dough comes together (it will be soft)
  6. Stir in vanilla
  7. Spoon large teaspoons of dough into the palm of your hands and roll into a ball onto greasepoof paper, leaving enough room for the dough to expand whilst cooking
  8. Bake for 18-20 minutes or until golden lightly
  9. Remove from tray and let them cool
  10. Decorate with icing sugar or chocolate, or leave it as it is

This recipe is not ideal for rolling out and using cookie cutters and the dough is very soft.

Recipe adapted from Anna Olson

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Jam Drops

Posted on: December 5, 2008

These jam drops are so simple to make. It literally took me 20 minutes to put together and after baking for 10 minutes, i was enjoying these warm, jammy biscuits with a hot cup of tea.

Jam Drops

Jam Drops

Jam Drops

Ingredients

  • 115 grams unsalted butter
  • 150 grams caster sugar
  • 1 egg
  • 200 grams plain flour
  • 1/2 tsp baking powder
  • 75 grams jam, any flavour (i used raspberry)

Method

  1. Pre-heat the oven to 175C
  2. Line two baking sheets with baking paper
  3. Beat the butter and sugar until light and fluffy. Add the egg and beat well
  4. Sift the flour and baking powder and stir into the butter mixture
  5. Roll the mixture into balls and place them at least 5cm apart on the baking sheets
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  7. Press a finger into each ball and fill the hole with a little jam
  8. Bake for 10 minutes until golden
  9. Cool on a wire rack and store in an airtight container for four to five days

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Jam drops, awesome with a cup of tea

Jam drops, awesome with a cup of tea

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