Biscuits

Dark Chocolate and Salted Tahini Cookies

Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to  add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.

Ingredients

  • 115g tahini
  • 110g unsalted butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 2tsp sea salt
  • 300g plain flour
  • 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
  • 2tbsp toasted sesame seeds (optional)

Method

  1. Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
  2. Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
  3. Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
  4. Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
  5. To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.

Enjoy!

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Orange, Dark Chocolate, Pistachio and Cardamom Cookies

This recipe takes the classic chewy chocolate cookie and turns it into something altogether more grown up with a little help from crushed pistachios, orange zest, dark chocolate chunks and ground cardamom. Stash them away from kids (and other adults- let’s be honest) and enjoy when you’ve got a quiet moment to yourself, preferably with a strong coffee.

Ingredients (makes 20-24 large cookies)

  • 225g butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • zest 1 orange
  • 1tsp ground cardamom (or 8-10 cardamom pods, crushed)
  • 2 eggs
  • 100g pistachios, roughly chopped
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch sea salt
  • 300g dark chocolate, roughly chopped

Method:

  1. Place the butter, sugars, zest and ground cardamom in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light and fluffy using electric beaters (or a wooden spoon if you’re slightly mad/ less lazy than me).
  2. Add the eggs one at a time, beating well between each addition. Once the eggs are fully incorporated, tip in the pistachios and stir. Now sift the bicarbonate of soda, flour and salt into the batter and beat briefly to form a soft dough.
  3. Finally, add the chocolate chunks and stir with a spoon to evenly distribute. The dough won’t be firm and to make cooking easier I like to freeze it before baking. To do this simply lay a long rectangle of cling film across your work surface, spoon on the dough in a long line and roll up, shaping into a log. Chill for half an hour and at this stage preheat the oven to 180c and line some baking trays.
  4. Once your cookie dough logs have firmed up a bit, unwrap them and cut into slices (about 1.5 cm thick). Place the slices on the prepared baking trays with generous spaces between them for spreading (I usually put about 4 on each tray).
  5. Bake for 10-12 minutes until lightly golden but still soft and chewy in the middle. Leave to cool on a wire rack.

Enjoy!

Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!

Dark Chocolate and Ginger Cookies

These cookies are big, chewy and packed full of dark chocolate chunks and stem ginger pieces; better still, they’re so easy to make and you can make the dough ahead of time and freeze it for future use!

cookies3

Ingredients (makes 15-20):

  • 200g plain flour
  • 50g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 150g caster sugar
  • 150g dark brown soft sugar
  • 2tbsp ginger syrup
  • 175g butter, melted
  • 1 egg and 1 egg yolk
  • 300g dark chocolate chunks
  • 100g chopped stem ginger

chocolate-cookies

Method:

  1. Line 2 baking trays with greaseproof paper.
  2. Sift the flour, cocoa powder, bicarbonate of soda, salt and caster sugar into a large mixing bowl. In a jug, mix together the dark brown soft sugar, melted butter, ginger syrup, egg and egg yolk.
  3. Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
  4. Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
  5. Take a tablespoon of the cookie dough and roll into a ball. Repeat until you have used it all up then line onto trays and press down with the palm of your hand. Chill for 20 minutes and preheat the oven to 190c.
  6. Once the cookies have firmed up a bit, bake for 10-12 minutes. Leave to cool on the trays (they will be soft when you take them out of the oven but will become chewy after cooling) then display on a platter and serve!

Enjoy!

 

Lemon Melting Moments

I’ve made a chocolate and orange blossom variation of these biscuits before and they were so popular I thought I’d experiment with another flavour. This time I’ve gone for lightly flavoured lemon biscuits (which are super crumbly and melt-in-your-mouth) sandwiched together with lemon buttercream and a really zingy lemon curd; the end result is (unsurprisingly) zesty and really delicious- give them a try.

lemon-1

Ingredients (makes 8-10 sandwiches):

  • 175g soft butter
  • 60g icing sugar
  • 60g corn flour
  • 185g plain flour
  • zest 1 lemon

For the lemon curd: 100g caster sugar, 2 lemons (juice and zest), 50g butter, 1 egg, 1 egg yolk

For the lemon buttercream: 65g soft butter, 175g icing sugar, juice and zest 1 lemon

lemon2

Method:

  1. Preheat the oven to 160c. Line 2 baking trays with greaseproof paper.
  2. Cream together the butter, icing sugar and lemon zest until light and fluffy. Sift in the corn flour and plain flour then briefly mix until a dough forms (don’t over mix or you won’t achieve that melty texture you’re after in the final biscuit).
  3. Take the dough a tablespoon at a time and roll into balls. Line onto the prepared baking trays and press down with the back of a fork to create a lined texture. Chill for half an hour.
  4. While the biscuits are chilling make the lemon curd. To do this place the sugar, lemon juice, zest and butter in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally, allowing the butter to melt. Once the butter has melted allow to cool slightly then add in the egg and egg yolk. Whisk together.
  5. Set the bowl back over the pan and gently mix for about 10 minutes until the heat thickens the curd. Remove from the heat and cool.
  6. Once your biscuits have chilled and are firm, bake for 10 minutes. Allow to cool on the trays.
  7. While the biscuits are cooling, make the buttercream. Whisk the butter up to lighten then gradually add the icing sugar and beat until you have a fluffy texture. Add in the lemon juice and zest then briefly whisk to combine.
  8. When the biscuits are cooled, pair them up. Pipe a ring of buttercream on one and spoon some lemon curd into the middle. Sandwich together with the other biscuit.

 

Enjoy!

Snickers Cookie Sandwiches

These Snickers cookies sandwiched together with peanut buttercream and caramel sauce are the ultimate indulgence- you must try them!

Ingredients:

For the cookies:

  • 225g soft butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch salt
  • 4 chopped Snickers bars
  • 100g dark chocolate chips

For the caramel filling: 40g butter, 40g dark brown sugar, 40g golden syrup, 50ml double cream

For the peanut butter filling: 300g icing sugar, 50g butter, 50g peanut butter, few drops of milk

Method:

  1. Preheat the oven to 180c and line 2 large baking trays with greaseproof paper.
  2. Cream together the butter, brown sugar and caster sugar with an electric whisk or stand mixer until light and fluffy. Add the eggs and some of the flour then whisk again to incorporate them into the mix. Add the remaining flour and bicarbonate of soda. Mix again.
  3. Add the chopped snickers bars and chocolate chips then fold in with a wooden spoon.
  4. Roll the cookie dough into small even balls (slightly smaller than a ping pong ball) and line onto the baking trays (allowing space for spreading).
  5. Bake for 10-12 minutes. Once cooked allow to cool on the trays while you make the fillings.
  6. For the caramel, melt together the butter, sugar and syrup. Once melted, bring to the boil then add the cream off the heat. Stir and allow to cool and thicken.
  7. To make the peanut butter buttercream, whisk the butter until light and fluffy. Add the peanut butter and briefly whisk together, then add the icing sugar gradually, whisking constantly until you have a light buttercream. Add some milk if the frosting is too stiff to achieve the desired pipe-able consistency.
  8. Now it’s time to assemble your cookie sandwiches! Just take a cookie, pipe a ring of peanut buttercream around the edge, fill it with caramel and pair up with another cookie to form a sandwich.

Willie’s Cacao: Orange Blossom and Chocolate Melting Moments

If you’re a frequent reader of this blog, you may well have noticed that my recipes tend to be a little chocolate heavy (it is my vice- I can’t help it). With this in mind, I thought it would be interesting to team up with quality chocolate makers Willie’s Cacao to create a few recipes using different ‘single estate’ bars. By doing this I want to show how different beans create different flavours in chocolate, which in turn taste best when paired with specific ingredients and foods- as with grapes in fine wines.

Willie Harcourt Cooze, founder of Willie’s Cacao, focuses on ‘single estate’ cacao; what this means is that each bar is made from beans grown in one very carefully selected location (whether that be Peru, Venezuela or Cuba etc), instead of beans of various origins going into the same chocolate. The company work in this way to highlight how growing beans in varying climates and soils result in contrasting flavoured bars.

Having experimented with three of their chocolates, I have created three recipes in which the taste of the specific cacao is (hopefully)  highlighted by my choice of flavour pairings. This experimentation has made me realise how important it is to do your research when it comes to chocolate (and any ingredients really), as these bakes have a great depth of flavour I have never achieved before with chocolate based baking.

BISCUIT 3 USE

My first recipe is for these orange blossom and chocolate melting moments. For these I used the Colombian Los Llanos single estate bar- it has fruity and floral notes so really works with the orange centre. They are made up of two buttery chocolate biscuits, a delicious chocolate ganache and an orange blossom and fresh zest buttercream.

INGREDIENTS (makes 8-10 sandwich biscuits)

For the biscuits: 175g soft butter, 60g icing sugar, 60g corn flour, 20g cocoa, 150g plain flour

For the ganache: 50g 70% Colombian Los Llanos chocolate (or another good quality dark chocolate), 50g double cream

For the orange blossom centre: zest 1 orange, 1tsp orange blossom extract, 65g soft butter, 150g icing sugar

BISCUIT 1 USE

METHOD

Preheat the oven to 160c (fan) and line 2 baking trays with greaseproof paper.

For the biscuits, cream together the butter and sugar until light and fluffy. Sift in the cornflour, cocoa and plain flour then very briefly mix until smooth and combined. The less handling the biscuits have, the more buttery and crumbly they will be.

Once the dough is combined, take 1tbsp pieces and roll into balls, then line onto the prepared trays (with a little space between each). When all the dough has been used, press down on the balls with the back of a fork to create the line pattern. Chill for 10 minutes in the fridge.

Once chilled, bake for 10-12 minutes, then cool on a wire rack.

Meanwhile, make the fillings. For the ganache, grate the chocolate into a bowl. Heat the cream until almost bubbling then pour over the chocolate. Leave to melt for a couple of minutes then stir to combine. Set aside to cool.

For the orange buttercream, beat the butter and icing sugar until light and fluffy then add the zest and extract. Stir to combine.

Fill two piping bags- one with the ganache and the other with the buttercream.

Once the biscuits are cool pipe a ring of ganache around the outer edge then fill the centre with the orange buttercream. Place another biscuit on top to create a sandwich and repeat the process until all the biscuits have been used up.

Enjoy!

BISCUIT 2 USE

I hope you like these biscuits and find cacao as interesting as I do. Look out for two more chocolate recipes this week and do give them a try, I’m really pleased with the results!