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Biscuit

In Dessert, Recipe on
June 3, 2016

Flower Pot Dessert : Chocolate Biscuit Pudding

 

Chocolate Biscuit Pudding Recipe

100g chocolate chips
80g butter, at room temperature
1 egg
70g Marie Biscuits (I used half a packet)
1/4 cup sugar
1/2 cup whipping cream
1/2 cup milk
1/2 cup almonds
2 tsp instant coffee (optional)
1/2 tbsp Rum (optional)
1/2 tsp Vanilla
Pinch of salt

1. Place chocolate in heat-proof bowl and microwave in 20 minute intervals, stirring in between. Continue until melted. Combine instant coffee, run, vanilla and 2 tablespoons of hot water then slowly add into the chocolate mixture. Stir in the butter. Set aside.
2. Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
3. Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. Add the chocolate mixture then fold until combined. Fold the egg whites into the mixture.
4. Beat the whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture.
5. [Optional] Baked almonds at 180degC for 7 minutes. Coursely chop the nuts.
6. Soak the biscuits in milk slightly. Layer a bottom of each pot with a biscuit. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with almonds. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
Chill for at least 2 hours

In Cookies and Bars, Recipe on
September 8, 2011

Lebkuchen- German Spiced Cookies

Don’t you just hate it when you find a recipe that you’re excited to try out, so you take all the effort to make it, and it turns out great…..

….. only to realise that you never really liked that particular type of food in the first place?

Or I could be the only strange one who does that.

But it’s happened to me a couple of times!


I was recently sent a copy of Baked and Delicious in the mail, much to my excitement, which came with a set of beautiful brightly coloured silicon muffin cups! I don’t own much silicon bakeware (infact, I’m pretty sure the only bit of silicon in my kitchen is my silicon spatula!) but I love the colours! The magazine itself is formatted like a thin cookbook, with bright pages of delicious baked goods and detailed step by step instructions for some recipes.

There were quite a lot of recipes I wanted to try, but I was most intrigued by the Lebkuchen (German spiced cookies). The cookies contained an acceptable butter content (by my standards), and I thought the large amount of honey would make for a great tasting cookie.


It was only when I was halfway through making the batter, that I realised I didn’t have enough honey so I did a quick google search of other lebkuchen recipes and ended up making a substitution of some sugar and an egg. The recipe I’ve included at the end of the post is the original recipe I had intended to make.

I was pleased to find that the cookies still turned out beautifully, if a little different to the pictures in the magazine. I coated them in chocolate because i didn’t have any gold leaves, as suggested in the recipe, but I personally think that chocolate looks better than gold leaves 😉 On cookies anyway.

What I wasn’t so pleased about was that after my first bite, I finally remembered why I’ve never made spiced cookies before. I don’t really like them! I shouldn’t have been so surprised though, I’m often lured by the sight of tasty spiced cookies, only to be dissappointed by the taste. Whilst I like spices in cooking, and to some extent, certain cakes and desserts, spiced cookies are definitely not my thing. Which is a shame because I think they would have been really good cookies for someone who likes spiced cookies!

Lebkuchen

Recipe from Baked and Delicious Vol. 1

Ingredients
250g plain flour
75g ground almonds
1tsp baking powder
1/2tsp bicarbonate of soda
2 tsp ground ginger
1/2tsp ground nutmeg
1/2tsp ground cinnamon
1/2tsp ground cloves
zest or an orange and a lemon
200ml clear honey
85g unsalted butter

To decorate
a handful of halved blanched almonds
edible gold leaf (optional)

1. Mix the flour, ground almonds, baking powder, bicarbonate of soda, spices and orange and lemon zest in a large bowl. Gently melt the honey and butter together in a saucepan and then tip them onto the dr ingredients and m ix into a fairly stiff dough. Cover the bowl with plastic wrap and leave the mixture to cool and solidify a bit.
2. Preheat the oven to 180 C/350 F. Use your hands to roll the dough into balls about 3cm across and lay them out on the prepared baking sheets with plenty of space between each one. Flatten the balls into circles with your fingers. Put an almond in the centre of each cookie and sprinkle with a few edible gold leaf to decorate. Bake for about 15 minutes until risen and golden, then turn them out to cool on wire racks.

In Cookies and Bars, Recipe on
July 19, 2011

Kingston Biscuits

There’s something quite amazing about having a cake, biscuit or something else you love eating coming straight out of your own oven, instead of some thin plastic packaging. I love the whole process- starting with very simple ingredients like flour and sugar, slowly mixing them together to create a batter or a dough of some sort and then watching as they transform into something delicious. It’s the reason that I spend so much effort baking things which would be so much more convenient or cheaper (or perhaps, though not likely, taste better) to buy from the shops.

I love pretty much all recipes, and particularly love recipes for things I love to eat (duh!), but whenever I open up a recipe book or am reading food blogs, what draws my attention the most are recipes which attempt to recreate some dish or snack. Even if what they’re trying to recreate is something I’ve never heard of or had before- if it’s good enough that someone can be bothered trying to make it themselves at home, then I’m interested.

So after I saw these Kingston biscuits on Julia’s blog, this recipe remained in the back of my mind until I finally decided making them. You see, when I was reading the post (a year ago) I wasn’t too fond of Arnott’s Kingston biscuits. Actually, I wasn’t too sure I’d had them before, but I don’t have much of a thing for sandwiched cream biscuits (with the exception of oreos!). I guess I have to thank the supermarkets for putting these biscuits on sale- otherwise I would never have thought of buying them to try. Not only did I discover I liked them (a lot!) but so did my sister!

These Kingston biscuits are quite different as the packaged ones, but then again I guess that’s the beauty of homemade recipes- they taste similar enough that you can recognise that it to be a version of the well known biscuit but are in many other ways, so different. For one thing, these don’t look much like Kingston’s- they’re larger (mostly my fault because I didn’t realise they’d expand so much) and I guess chunkier because of the oats. They’re also less crunchy than the packaged ones, though I guess you could bake them for longer if you like your biscuits super crunchy, and they soften over the next few days to create slightly chewy cookies. And of course, they taste different. But in a good way of course.

I sandwiched these biscuits with ganache instead of chocolate because I like the smoothness of ganache but it takes quite a while for it to cool and harden completely so for the first couple of hours after sandwiching them, the biscuits sort of slide over each other and the chocolate filling is very smooth and almost runny- it’s so good! Not that they taste any less delicious when it hardens- infact, my sister likes the biscuit better the next couple of days when the cookie softens slightly. Either way, our general consensus is that these homemade Kingston’s are terribly addictive and even better than the packaged ones- we even have two untouched packaged ones sitting in our pantry to prove it!


Kingston Biscuit Recipe

Adapted from Mélanger– thanks Julia! (sorry that half of the measurements are in grams and the other half is in cups- I sorta fiddled around with the recipe as I went!)

90g butter 45g golden syrup (I used honey)
1/2 teaspoon bicarb soda
1 cup rolled oats
1/2 cup demerara sugar
1/2 cup plain flour
1 cup dessicated coconut

100g chocolate (I used dark chocolate)
80ml cream (that’s all I had in my fridge- and it worked out pretty well!)

1. Preheat oven to 160C. Cream butter, sugar and golden syrup until pale and fluffy.
2. Add flour, bicarb soda, coconut and rolled oats, and beat on slow speed until just combined.
3. Drop teaspoons of mixture onto paper lined trays. Bake in oven for 15 minutes or golden.
4. For the filling, Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Refrigerate until spreadable then sandwich biscuits together. Can be kept in an airtight container for up to 5 days.

In Dessert, Recipe on
March 4, 2011

Chocolate Biscuit Pudding

I started uni on Monday!!! *gasp* 😉

Yup- after waking up terribly early at 6:30 (considering i usually wake up at around 10) and wondering whether the time on my clock was was actually the right time, then taking an hour and a half bus ride, which abruptly ended long before my stop, leading to much panic as I tried to find another bus, then arrived at the uni only to get confused as to where the lecture theatre actually was, I finally settled down into my first lecture (and met a really nice person too) 🙂

So a week on, what do I think of it?

Well- I’m not exactly thinking at the moment. I never realised how tiring 4 hours travelling everyday would so tiring, or how boring maths lectures could be. And I hate 8am maths lectures with a passion. Still- it’s interesting, with all the meeting new people, bumping into high school friends, trying to find places and joining clubs (I’m still sad we don’t have a food lovers club though *sigh* I guess the chocolate society will have to do). I sort of miss high school but in a way, I’m sort of happy to be in the next ‘stage’ of my life.

IMG_4790

The other day we passed the suburb where we used to live when I was small which brought back many memories. It seems not too long ago that I was in preschool, madly screaming and banging on doors as my mother left me or when I started kindergarten, barely knowing english (I still don’t remember how I quite communicated with others).

I actually feel a lot older now that I’m around all these ‘big’ people. A lot older than I’d like to feel, when inside, I know I’m still quite childish- I like to wear T shirts with huge cartoons on them, I like playing with cute stuffed toys, I like bright colourful things…..and I don’t like coffee 😉

Which is all very well as this tiramisu looking dessert (as noted by grub) is actually chocolate biscuit pudding. No coffee whatsoever 🙂 It’s incredibly good, with deliciously rich chocolately mousse sandwiched between layers of milk soaked marie biscuits and scattered with cashews to give it some crunch. The crazily high amount of butter, chocolate, and whipped cream makes it terribly unhealthy but it’s so good it’s worth it!

I made this with my friends during the summer holidays and we had a very fun afternoon playing around with this recipe. We didn’t quite have enough time to chill it until set (and wanted to eat it before we went home), which is why these photos are of a slice of melted and then rechilled pudding- but it’s still so good!

Chocolate biscuit pudding

Chocolate Biscuit Pudding

Recipe from here

8 oz chocolate chips
8 ozs butter, at room temperature
3 eggs
10 ozs Marie Biscuits (we used 1.5 packets)
3/4 cups sugar
1 cup whipped cream
1 cup milk
1 cup chopped cashew nuts
1 tbsp Rum (optional)
1 tsp Vanilla
Pinch of salt

1. Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
2. Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
3. Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
4. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
5. Fold the whipped cream into the chocolate mixture.
6. Soak the biscuits in milk slightly. Layer a bottom of a square pan with them. Next layer with chocolate mixture (about 1/2 inch high). Sprinkle with cashew nuts. Follow with another layer of soaked biscuits and then the chocolate mixture and cashew nuts. Continue layering until all of the chocolate mixture is over. Make sure that the top layer is chocolate mixture and cashew nuts.
Chill for at least 2 hours

In Asian Treats, Recipe on
February 17, 2011

Honeycomb Crisps/Cookies (糖環)

It’s only just starting to hit me that the holidays are ending soon, and I might never have this much time to bum around again until the end of the year 🙁 So I’ve gotten off my lazy butt and started doing the things I had meant to do since I came back from holidays.

Just yesterday, I turned on the oven for the first time since I came back and baked a couple of pots of creme caramel -a recipe which I’ve made a billion times (but have yet to upload onto this blog) But then I went to watch a movie …….and completely forgot about it until a whole hour later (double the time they should have spent in the oven). Strangely enough, they turned out to be the best batch I’ve ever made- almost perfectly smooth and silky (perhaps because my electric oven is a lot cooler than my gas one which I usually use?)

So yes, I’ve officially re-entered baking land and have started going through all those recipes I’ve bookmarked over the last couple of months (most of which I’d completely forgotten about). Meanwhile, here’s another chinese new year snack we made a while ago. I’m not quite sure how to name them but they’re basically a sweet coconutty batter (sort of like a pancake batter)deep fried until crispy- and they’re terribly addictive too!

To make, these, you need a special mould (like the one in the instructions on this site). I’m not sure whether you can buy them in Australia… We bought ours in Hong Kong- we’re buying one or two different moulds everytime we go to there now and are slowly building up our ‘special mould’ collection 🙂 So I might have a few interesting Asian snacks up on this blog soon!(egg waffles anyone?)

Coconut Sweet Rings (糖環)

140g plain flour

140g cornflour
3 eggs
140g sugar
1 cup each of coconut milk and evaporated milk, mixed

1. Beat the sugar and the ggs until fluffy
2. Add flour and mized milk in batches alternately to the egg mixture. This should be done in 4 additions (beat thoroughly after each addition). Set aside for 1 hour.
3. Heat oil (to deep fry) to meadium heat. Place mould in the oil for a few seconds (until hot) and then remove from oil.
4. Coat mould with flour mixture carefully (dip the mould into the batter)
5. Place the mould in the hot oil. The cooked rings will separate from the mould after frying (we used chopsticks to help them off). Deep fry until golden brown. Drain well and place in an airtight container when cold- they should keep for 1-2 months.
Note: If the oil is too hot, the rings will become brown really quickly and not shape well