Tag: Biscuits

Jumbo Jazzies!

Jumbo Jazzies!

My feed has been getting a little brown/yellow recently so I thought I’d make something more colourful! I’m currently on holiday with my family and a family friend, Anne, who suggested these look a lot like those little chocolate pic-n-mix sweeties which are called jazzies, so these are officially ‘Jumbo Jazzies’!

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 150g plain flour
  • 100g rainbow sprinkles ( I used 100s and 1000s)
  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). Then portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  6. Pour the 100s and 1000s into a bowl. Take one of the cookie balls and roll it in the sprinkles until covered all over. Place the cookie back on the baking sheet and repeat with the rest of the cookies.
  7. Bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Recipe

Makes 24

Time: 1 hour

Ingredients

  • 120g unsalted butter
  • 100g light brown sugar
  • 75g caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • 100g milk chocolate chips
  • 70g chopped hazelnuts
  • 120g Nutella (or other chocolate hazelnut spread)

Method

  1. Line two baking trays with baking paper. Pre-heat the oven to 180C.
  2. Put the butter and sugars into a bowl and beat with a wooden spoon until smooth and creamy.
  3. Add the salt, egg and vanilla and beat again until smooth.
  4. Add the flour, baking powder, chocolate chips, and chopped hazelnuts and mix again to make a smooth dough. (If the dough is looking soft you can place the dough in the fridge for 1 hour to firm up before the next step).
  5. Divide the mixture into 24 equal pieces (mine were about 30g each) and roll each bit into a ball. Place them on the lined baking trays, spaced apart enough so they have room to spread.
  6. Bake for 7-10 minutes until just starting to go golden brown. Allow to cool and then enjoy!

Thanks for reading!

Emma x

Easiest Ever Triple Chocolate Cookies

Easiest Ever Triple Chocolate Cookies

 

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 100g plain flour
  • 50g milk chocolate
  • 50g white chocolate

Method

  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Roughly chop the milk and white chocolate and then stir it into the dough so it’s well distributed.
  6. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). The portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  7. Sprinkle each with a little sea salt and then bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

Coffee and Caramelised White Chocolate Cookies

Coffee and Caramelised White Chocolate Cookies

So last week I did a post on how to make yourself some delicious caramelised white chocolate – now it’s time to know how to use this ingredient in your baking! These cookies are really easy to make and can be frozen as a dough, so you can make a huge batch and then just bake them as and when you want so you always have fresh cookies! (And who doesn’t always want fresh cookies?) If you’re a bit short on time you don’t have to use caramelised white chocolate, this also works really well with normal white chocolate. That said, I would recommend giving the caramelising process a go if you can because it brings a new flavour dynamic which is well worth the effort!

In other news I’ve just moved into my student house for the year which is really exciting because I now have a gorgeous kitchen to cook in all year round! It’s gonna take a little while to find my bearings and get everything sorted, but hopefully I’ll soon start getting out some content from there so keep an eye out for that – and as always any requests just throw them my way!

Recipe

Makes 12

Time: 2 hours (plus chilling time)

Ingredients

  • 170g White chocolate (30-32% cocoa solids), roughly chopped
  • 105g Unsalted butter
  • 1 ½ tbsp Instant coffee granules
  • 200g Plain flour
  • 1/2 tsp Salt
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • 100g Light brown sugar
  • 75g Caster sugar
  • 1 Large egg
  • 1 Large egg yolk
  • 1 tsp Vanilla bean paste (or vanilla extract)
  • Flaked sea salt, for sprinkling

Method

  1. Begin by making the caramelised white chocolate. Pre-heat the oven to 120˚C. Spread the roughly chopped white chocolate on a shallow baking tray lined with baking paper and put it into the oven for around 10 minutes.
  2. Take the tray out, stir the white chocolate with a spatula until evenly mixed and then put it back into the oven. Repeat this mixing every 10 minutes for the next 30-50 minutes until golden and caramelised.
  3. Leave the caramelised chocolate to set on the baking paper. (It can then be wrapped in baking paper and stored like this for up to 2 months if you don’t want to use it straight away).
  4. Now start making the cookies. Put the butter into a small pan and melt it gently over a medium heat. Once melted add the coffee and stir until dissolved. Then leave this to one side until needed.
  5. Next mix the flour, salt, baking powder, and baking soda in a bowl.
  6. In a separate bowl whisk together the butter, sugars, egg, egg yolk and vanilla until fully combined. Add the flour mixture to these wet ingredients and stir with a wooden spoon until a smooth dough starts to form.
  7. Break the caramelised white chocolate into pieces and add it to the dough.  Then mix everything together until the dough is smooth and the chocolate is incorporated. Wrap the dough in cling film and then leave it to chill in the fridge for at least 4 hours.
  8. Pre-heat the oven to 180˚C and line a couple of baking trays with baking paper.
  9. Roll the dough into 60g balls and place them on the lined baking trays, making sure they’re spaced out by a couple of inches to prevent them from spreading into each other during baking.
  10. Sprinkle the cookies with a little sea salt and then bake in the oven for 15-18 minutes until golden brown and starting to crisp around the edges. Leave the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely. These will keep in an air-tight container for up to 5 days. Enjoy!

Thanks for reading!

Emma x

 

Strawberries and Cream Jammy Dodgers

Strawberries and Cream Jammy Dodgers

So it’s been a while since my last post as I’ve been taking a rest from everything. I’m one of those people who will try and do everything and then a little bit more on top, which is great fun until you realise you’ve burnt yourself out. But now I’m feeling refreshed and ready to start going crazy in the kitchen again, fully in the knowledge that I will inevitably crash in the short term future – but hey, you’ve got to make the most of your productive times as and when they hit you right?!

These beauties are in homage to my all time favourite British biscuit – the Jammy Dodger! Generally I’m not a biscuit person, but give me one of these and I’m instantly taken back to happy childhood memories of packed lunches and picnics in my back garden. I’ve fancied these up a little by using a rich clotted cream shortbread as the biscuit component. Essentially by using clotted cream as well as butter you end up with an even richer, melt-in-the-mouth biscuit than your regular shortbread (it’s pretty good if I say so myself!).

Recipe

Makes 12

Time: 90 minutes

Ingredients

For the biscuit

  • 100g Cold butter
  • 100g Clotted cream
  • 100g Caster sugar
  • 300g Plain flour
  • 1 Egg yolk

For the filling

  • 4-5tbsp Strawberry jam

Method

  1. Put the butter, clotted cream and sugar into a bowl and beat together until smooth. Then add the flour and rub the sugar/butter mixture into the flour until it resembles fine breadcrumbs.
  2. Mix the egg yolk with 2 tsp water and then add this to the main bowl. Mix together again until a smooth ball of dough forms. Split the dough into 2 equal balls and then cover each one in cling film and chill in the fridge for 30 minutes – 1 hour.
  3. Pre-heat the oven to 180˚C and line two baking trays with baking paper.
  4. Take one of the balls of dough out of the fridge and put it onto a lightly floured surface. Roll it out to about 5mm thick and then cut out 12, 6cm circles using a round cookie cutter. Place these discs on a baking tray and then gather up and re-roll the dough until it’s all used up.
  5. Roll out the other block of dough to the same thickness and repeat the cutting out of circles. Then take a smaller cookie cutter (diameter about 1cm) and stamp out the middles of the second batch of biscuits to create doughnut-like rings.
  6. Bake the biscuits in the oven for around 15 minutes until golden brown and just starting to crisp. Then leave to cool completely on wire racks.
  7. To prepare the filling put the jam into a bowl and mix a little with a small spoon to loosen it up. Turn over the cooled base biscuits (the full circles) and spread a little of the jam over the base of each one. Top with the biscuits with the holes in the top and then enjoy!

Thanks for reading!

Emma x