Tag Archives: Biscuits

Chocolate Bourbon Biscuits

28 Jul

Wowwy, what a month.

I haven’t written properly in quite a while, and though I’ve wanted to, I a) haven’t had the time to experiment in my kitchen and b) haven’t had the chance to write. So that’s that really. Boo.

But I am back. And today I have a recipe for you. Bourbon Biscuits.

Bourbons

Bourbons ready to munch!

I must say that bourbons happen to be my very favouritist biscuit. I have this nostalgia about them, but I can’t quite remember my 1st memory of them. We never had biscuits in the house when I was a kid, so I expect my love of these yummy things comes from visiting my grandparent in Lincolnshire in my early years. My grandmother (my dad’s mother) always has a biscuit or two in the house. They also always bought those mini breakfast cereals especially for when my sisters and I visited. But that’s beside the point.

Everyone has a certain way that they have to eat their biscuits. It’s habit right?

Some drunk in tea (the boy), others demolish theirs in 3 bites. Sometimes people even sandwich their digestive together with chocolate spread (OMG I am liking this idea). But I, along with a few select others, nibble. Okay, I know this only applies to the bourbon/custard cream/Oreo lovers out there, but wait. It’s not just any kinda nibble, it’s a whole different story.

Bourbons and Milk

I have to remove the top layer of biscuit first, to expose the chocolaty buttercream inside. I usually do this in a few small bites, chomp, chomp, chomp. Then I lick the buttercream and finish the rest of the biscuit, chomp, chomp. A little gross, so I am not allowed to eat bourbons if others are around (my own rule). It’s probably sounding like I have a weird bourbon fetish by now, no?

Anyways, I would love it if you would comment on what you’re favourite biscuit is, and how you like to eat it. I love a little discussion, especially one about food!

Chocolate Bourbon Biscuits

Makes aprox 18 biscuits

Biscuits

115g plain flour

30g icing sugar

25g cocoa powder

100g butter, cut into cubed

Filling

30g butter, room temperature

100g icing sugar

25g cocoa powder

Start by sifting the flour, icing sugar and cocoa powder into a large bowl. Then add the cut up butter and mix together with your hands. Go on, get right in there, until it has some structure and forms a ball.

Place in cling-film or sandwich bag and put it in the fridge for 30 minuets.

While your dough is chilling you can make the buttercream filling.

Cream the soft butter in a bowl until smooth, add the icing sugar a tablespoonful at a time, mixing after each addition. Add the cocoa powder and mix until smooth. Set aside.

Set you’re oven at 160c/140c fan.

Once you’re bourbon dough is chilled, remove from fridge and knead on a floured counter until you are able to shape it. I rolled mine out into a sausage, then patted down the sides until I had a long rectangle shape, the classic bourbon. But you can shape yours however you like.

Then using a sharp knife, I sliced pieces off the dough, around half a centimeter in thickness. Place the uncooked biscuits on a baking tray lined with baking paper and chill again for 10 minuets.

Put these babies in the oven for 8 minuets. Cool on a rack, then when cooled, spread some buttercream on one side of a biscuit, and sandwich the other half on top.

Viola! Chocolate Bourbon Biscuits. So quick it’s easier than popping down the supermarket (unless you’re about to pop down anyways to pick up the ingredients) but the hell with it. You won’t find any nasties in them, just pure, homemade loveliness! Enjoy!

Oh, and don’t forget to tell me you’re fave biscuit!

Say “Cheese”.

8 May

What is the secret of the perfect cheese cake?

Pretty Tray

Is it a fluffy filling or densely creamy? Plain and simple or full of fruit?

These are the questions I asked myself and The Boy yesterday.

Yes I do kind of value his opinion, but don’t tell him that or he’ll think he’s always right…

We came to the conclusion that we both preferred a non-baked cheese cake as it is the most refreshing and probably the most calorific.

A thick crumb base is always good. It’s always frustrating when you order a cheesecake and there isn’t enough base!

Because I really want an excuse to photograph my new cake stand/tray, I want it to be a simple looking cake. So instead of just vanilla, and because I am sure summer is poking around out there somewhere, I decide it must have some citrus notes, as this cuts through the creamy-ness of the filling perfectly. Organic lemons are lovely. I say organic because I find they have more flavour and for some reason have less pips…So I am decided. Simple Lemon Cheesecake….

“Chocolate” he says while whizzing round the supermarket. “Cheesecake must have chocolate in it”….*Cue a slightly horrified & confused face from me*.

Now don’t get me wrong, in most cases he would be on the money, but I wanted a beautifully crisp looking cake, and I was not envisaging me getting into a chocolatey mess (which happens with me and chocolate).

We settle for a chocolate chip base instead.

See, I can compromise 😉

So here it is.

Simple Lemon Cheesecake (with a chocolate chip base)

Ingredients:

Base

275g biscuits (any flavour you like, but I used chocolate-chip)

125g butter, melted

1 tbsn honey

pinch of salt

Filling

600g cream cheese

150g icing sugar

2 organic lemons, peel and juice.

285ml double cream

First of all you need to grease and line a 8 to 10 inch springform tin. Set aside.

Base

1. You need to smash those biscuits up, I know, this could be a difficult moment for some of you, but I promise, it’s worth it.

Using a food processor, pop the biscuits in and whizz up until you have what resembles fine bread crumbs.

If you do not have a food processor (like me), a sandwich bag and bashing implement will do.

I used a knife sharpener…Stick them in and smash away.

2. Melt honey and butter together in a small pan on a medium heat.

3. Put biscuits in a mixing bowl and add butter/honey mix and salt. Mix.

4. Once all the crumbs are covered, press the crumbs into the base and sides of your tin. Making sure you compact the mixture as much as possible.

Place in fridge for 1 hour to set.


Filling

1. In a spotless mixing bowl whip the cream cheese to a smooth consistency.

2. Add half the sugar and stir in. Grate the lemon peel in the bowl and add the juice of 2 lemons, little at a time. Add the remaining sugar and mix in.

3. Add all the cream to the mixture and beat with an electric mixer for 5 minuets.

4. Once you have a stiff mixture, spoon it into you’re biscuit base and smooth out. Place in fridge overnight to set.

5. Remove from fridge 5 minuets before serving.