Tag Archives: recipe

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!

Summer means fruit, and lots of it!

28 Jun

I love this heat, don’t you? You can leave you’re doors or windows open all day, and most of the evening too. The days turn into a blur, full of music and fruity drinks, and the evenings are filled with laughter, grilled food and more drinks (ones with a little more kick though).

In my opinion the summer hasn’t really arrived yet though. We have had a few good days, but we had better in April. Hmphh, well such is the way in the UK hey?!

But we all carry on with our summer ways, refuse to wear anything but shorts and sunglasses, even in the rain. I like that English spirit, we are usually so disheartened by everything else.

But anyways, this months Mac Tweet, Mac Attack Challenge is rather rushed, as I am off to Cornwall tomorrow with the Boy. I cannot wait.

Pussy cats are being tended to by the 17-year-old sister….I am not sure what else to say about a 17-year-old with a free house to herself for 3 days, I shall tell you when I get back. But I know what I would have done. Don’t you?

So, Mac Tweets. This months theme is anything fruity, which is fab. So much is in season right now so there was so much choice.

I was going to try replicate the amazing Cherry macaron I had in Laduree, but I didn’t want to pit a load of cherries. Then I came to me.

When my sisters and I were kids, our Dad loved raspberry ripple ice cream. Every year it was like a occation, you see, my Dad doesn’t really like sweet things (crazy I know) but raspberry ripple ice cream he couldn’t resist. I remember like clock work, as the days grew longer and hotter we would start getting raspberry ripple ice cream with tinned fruit for pudding. Sometimes peaches or clementines, but always raspberry ripple. To me this is the taste of summer.

So here is my macaron creations, especially for my Dad.

Mascarpone Raspberry Ripple Macarons

For the basic macaron shell, follow this recipe.

Just add swirls of red food colouring. Do this once your shells are piped out by dipping a cocktail stick in a little food colouring and swirling it around the top of the macaron.

Bake as normal.

Mascarpone filling

1 small pot of mascarpone

1 cup of raspberries.

Beat together until light and fluffy. Pipe onto one shell and sandwich together with another.

Enjoy.

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Guilt-Free Breakfast. Gluten-free and delicious!

27 Jun

Over the last few months I have been testing new recipes for gluten-free/grain-free baking and cooking.
I wanted breakfast that was satisfying like toast and honey, and filling like a bowl of granola, problem is, I can’t eat any of those things because I’ve recently discovered that grains, of any type, are not my friend. I’m talking wheat, rice, corn, couscous, you name the grain, I can’t eat it. Which means I don’t get any of the ‘good stuff’ so to speak. I can’t even eat the gluten-free alternative as rice flour is used.
To be honest I’ve been pretty bummed out for the last few months over this.
Anyways, The Spunky Coconut pretty much saved my life.

Kelly and her family have been gluten-free/grain-free, sugar-free and the rest for some time now. I would check out her website for the full story, as I wont do it justice, but it’s all pretty inspiring. She reminded me that there were loads of grain alternatives, and with a little, tiny, weenie bit of effort (not much at all) you can have delicious baked and cooked yummies, that A) wont hurt you’re gut or give you crazy blurry vision (yep that’s what happens folks) and B) are really high in protein and all that good stuff.

So I’ve taken inspiration from Kelly and I’ve been making my own grain free pancakes! The recipe is one I’ve made up myself, and has worked well all the times I used it. And you don’t have to feel guilty eating them as they are almost completely carb free, no sugar and high in protein. This version is also dairy free, but not out of intention. It can be altered by replacing the coconut milk with cows or goats milk if you like.

Vanilla Almond Pancakes with Honey and Lemon drizzle

Serves 1

30g blanched almonds

20g tapioca flour

10g quinoa flakes

5g coconut flour

1/4 teaspoon of gluten-free baking powder

1/4 teaspoon of baking soda

1 egg

A little coconut milk to thin.

Drop of vanilla bean essence

Coconut oil for cooking

1 dessert spoon honey

2 dessert spoons fresh lemon juice

 

Put you’re almonds and quinoa in a grinder, I use a coffee grinder myself, and find it works perfectly. Grind until you have a fine flour.

Put all the dry ingredients to a bowl and add the egg, mix until well incorporated.

Add coconut milk and vanilla to thin down you’re batter, depending on how thick you want you’re pancakes.  Alternatively you can have waffles by adding only a drop of milk. Leave for a few moments while you heat you’re frying pan to a high/medium heat.

While you wait, mix together the honey and lemon in a small bowl or cup. Set aside.

Add a touch of coconut oil (or a little butter) to your hot frying pan, and add a couple of spoons of batter. Cook one side for about a minuet,  flip and cook the other side. Repeat until all your batter has gone. Personally I have mine quite small, more like waffle size, but they work just as well if you want a thin pancake, just add more milk and spread across the pan.

Pour on your honey and lemon drizzle, and ta-dah! You have yourself a healthy stack of Almond Pancakes! Enjoy!

 

Mini Scone Muffins (Scoffins) Recipe.

5 Jun

 

I have a manic week ahead. Lots of baking for a summer fair on saturday, a 90th birthday cake and oh my, so much to sort out.

I bought myself some new equipment last week, exciting stuff, well to me. When it all arrived I  felt some slight suspense. I tend to buy online and then forget what I’ve bought. Imagine the scene. I was sat in the middle of my living room tearing open packaging at an unbelievable rate of knots. I ended up with a pile of brown paper and bubble wrap around me, and a heap of (presents) baking pans, baking sheets, mixing bowls etc in the middle of the room with me. I was like an over excited kid at Christmas.

I instantly wanted to use my new mini muffin pans. ‘What to bake’ I thought. Hmmm. This thought stayed with me for a little while. We were having a BBQ that night for our good friend who was back from Holland. I was thinking it would be great to bake something traditional. Something I rarely ever do. Scones…

I’m sorry, you’re going to cringe right now.

I HATE SCONES.

There, I said it, I got it off my chest. I know, I am English, I should love them. But I can’t stand them. You can’t eat them without feeling you swallowed a crummy brick. They just sit there in you’re stomach. So rich that you can’t eat nowt more. You see, I am all for eating, but I like the kind of food you can eat, and still have room for more later on.

So I reinvented that baby. The whole reason for me baking was to test out my new tins. So I had to make some sort of muffin. How about mini muffins. Mini Scone Muffins?

The amazing flavour of a scone, but in a light and airy muffin.

Uh, hello, AMAZING.

We ate them last night. My better half loved them. I honestly have no idea how I landed myself with such a supportive human being. He believes in me 100% and for that, well, I have no words.

Anyways, enough mushy stuff. I thought he was the one that named these little delights during our drunken BBQ. But apparently it was actually our good friend, you know, the one who is back from Holland for the weekend. It was quite a boozy evening. And my memory is poky at the best of times…

Him-“You know, you should call them Scoffins”

Me-“Genius”

So there we go. Here I have a recipe for you:

 

 

Mini Scone Muffins (Scoffins).

 

 

 

 

 

 

 

 

 

 

 

Heat you’re oven to around 200c

225g self raising flour

50g wholemeal flour

pinch of salt

55g butter, cut into small cubes

100ml milk

100g castor sugar

2 tsp vanilla extract

5 handfuls of currents

1 egg, beaten.

Okay. Start by mixing the flours and salt together in a large mixing bowl. Add the cubed butter and work together until well incorporated and flaky.

Add the sugar, milk and vanilla , and mix until you have a loose dough, almost like cake mixture. At this point add the currents. But by any means, don’t just restrict yourself to currents, go wild. Add chocolate chips, orange zest or sour cherries? The possibilities are endless.

Fill a greased muffin pan with your Scoffin mixture. I filled mine right to the brim so that I would get that classic ‘muffin top’ look to them, this worked perfectly. Then I brushed a little of the beaten egg on top, and popped them in the oven for around 10-12 minuets, or golden brown.

Remove from tin and enjoy warm with clotted cream, jam and a pot of tea.