Quadruple Chocolate, Pistachio and Halva Cookies

Biscuits, Uncategorized

Soft, chewy, chocolate and rye cookie dough, molten chocolate chunks and nutty pockets of crumbled halva; all encased in a sea salt and pistachio crackle coating.

Ingredients (makes 18-22 cookies)

  • 250g soft, unsalted butter
  • 150g light brown soft sugar
  • 125g caster sugar
  • Sea salt
  • 2 eggs plus 1 egg yolk
  • 175g plain flour
  • 100g rye flour
  • 50g good quality cocoa powder
  • 3/4tsp baking powder
  • 1tsp bicarbonate of soda
  • 150g roughly crumbled halva
  • 100g milk chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped
  • 100g white chocolate, roughly chopped
  • 125g pistachios, very finely chopped

Method

  1. Gently melt the butter in a saucepan then tip into a large mixing bowl (or bowl of a stand mixer). Allow it to cool for a few minutes then add in both sugars and a pinch of salt. Cream together until light and fluffy.
  2. Once creamed, add in the eggs and egg yolk one at a time, beating well between each addition. In a separate bowl, stir together both flours, bicarbonate of soda, baking powder and cocoa powder. Add these dry ingredients into the wet, beating only until just combined (do not over mix).
  3. Now, using a wooden spoon, stir in the halva and all the chopped chocolate. Close cover with cling film and chill for at least 2 hours.
  4. Preheat the oven to 180c. Line 2 large trays with baking paper (you will need to bake the cookies in batches). Tip the chopped pistachios into a large bowl and add a generous pinch of sea salt. Stir.
  5. Take your chilled cookie dough and create equal balls using an ice cream scoop. Roll each ball of dough in the pistachio crumb, then arrange on the baking trays (I usually bake about 4 per tray to allow for spreading).
  6. Bake each batch for 10 minutes, then remove from the oven, sharply tap the tray on a flat work surface and return to the oven for 2-3 minutes. Repeat the tap step once more and bake for a further 2-3 minutes, or until the cookies are crisping up at the edges but still very soft in the middle.
  7. Once baked, leave to firm up a little on the baking trays, then serve.

Enjoy!

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Sea Salt, Dark Chocolate & Almond Butter Cookies (Vegan)

Biscuits

In the spirit of Veganuary, I thought I’d keep my recipes plant based this month. I’m not vegan myself, but am completely on board with reducing my consumption of animal products, so should probably reflect this in my baking. This week I tackled a home baking classic: the chocolate chip cookie. I’m pretty smug about the result; you would never guess they contained neither eggs nor dairy as the texture is buttery and chewy and the flavour rich, nutty and indulgent. Definitely give them a try, I’ve had great feedback from my (very willing) testers!

Ingredients

  • 150g coconut oil
  • 150g smooth almond butter
  • 75ml almond milk
  • 175g light brown soft sugar
  • 150g caster sugar
  • 1tsp vanilla extract
  • 150g rye flour
  • 200g plain flour
  • 1tsp bicarbonate of soda
  • 1/2tsp baking powder
  • 300g 70% dark chocolate, roughly chopped
  • 75g almonds, roughly chopped
  • Sea salt

Method

  1. Place the coconut oil, almond butter, almond milk, both sugars and vanilla in a heatproof bowl and set over a pan of simmering water (ensuring that the water does not touch the base of the bowl). Heat, stirring occasionally, until all the ingredients have melted to form a smooth mixture. Set aside to cool for 10 minutes.
  2. In a large mixing bowl, stir together the rye flour, plain flour, bicarbonate of soda, baking powder and a pinch of salt. Add in the wet ingredients and mix with a wooden spoon until a soft dough has formed. Now evenly distribute 3/4 of the chocolate chunks and all the almonds through the dough. Chill for 30 minutes.
  3. Preheat the oven to 170c. Line 2 or 3 large baking trays with greaseproof paper. Using an ice cream scoop shape even balls of dough and arrange on the trays, allowing space for spreading ( I put up to 6 cookies on each tray). Take a couple of your reserved chocolate chunks and press into the top of each ball of dough, then sprinkle with some sea salt.
  4. Bake for 10 minutes, then carefully take the trays out and bang them sharply on a worktop. Pop them back in the oven for 3 minutes then repeat the bang technique before returning them to the oven for the final 3 minutes of baking. Once their time is up, bang once more and leave to cool. This technique is favoured by lots of bakers as it stops the cookies from puffing up too much and creates that wrinkly finish (you’ll probably need to bake the cookies in batches as this recipe will make 20-24).
  5. Leave the cookies to cool on the trays for at least half an hour before serving (unless you want a particularly warm and gooey cookie!).

Enjoy!

Stem Ginger Scones with Caramelised Apples and Calvados Mascarpone

Biscuits

Scones are as quintessentially British as a full English and a Royal Wedding, and it’s perhaps because of this that I’ve rendered them a bit boring (sorry Harry and Megan). This being said, I was recently queueing in one of those ‘trendy’ artisan bakeries (clean lines, planters, exposed brick and 7 nut milks- you know the drill) and I couldn’t help noticing how delicious this enormous stack of golden-topped scones looked. Anyway, I didn’t buy one, I went away and made these- a classic scone studded with stem ginger and served with caramelised Bramley apples, as a nod to the season, and Calvados mascarpone. So delicious and definitely not boring.

Ingredients (makes 8-10)

For the scones

  • 375g self raising flour
  • generous pinch salt
  • 1tsp baking powder
  • 1 ½ tsp ground ginger
  • 100g butter, cubed
  • 4tbsp caster sugar
  • 185ml room temperature milk
  • 3-4 balls of stem ginger, diced
  • 1 egg, for glazing

For the apples

  • 2-3 large Bramley apples
  • 75g unsalted butter
  • 75g caster sugar

For the mascarpone

  • 200g mascarpone
  • 100ml double cream
  • 2tbsp ginger syrup, from the stem ginger jar
  • 1tbsp icing sugar
  • 1tbsp Calvados (optional)

Method

  1. Preheat the oven to 200c. For the scones, place the flour, salt, baking powder and ground ginger in a bowl and briefly mix to combine. Add the cubed butter and rub in with your fingertips, using as light a touch as possible, until the mix resembles breadcrumbs. At this stage, stir in the sugar and diced stem ginger.
  2. Add the milk and stir quickly with a cutlery knife (as if you were making pastry) until the mix comes together to form a soft dough. Dust your work surface with flour and pat the dough into a round, about 3.5-4cm thick. Cut circles out using a 5cm wide cookie cutter and line onto a lightly greased tray (try not to twist the cutter as this can affect the overall finish of your baked scones). Beat the egg with a fork and brush the tops, making sure it doesn’t run down the sides as this can prevent an even rise.
  3. Bake for 10-15 minutes or until golden and well risen. While the scones are baking, caramelise the apples. To do this just slice them up into wedges, then put the butter and sugar in a deep frying pan. Allow the butter to melt over a moderate heat then swirl the pan. Once the butter and sugar starts caramelising lie the apple slices in the pan and cook for a couple of minutes on both sides until golden and sticky but with a little bite remaining. Set aside.
  4. Whisk the mascarpone, cream, ginger syrup, icing sugar and Calvados together in a bowl until just combined. Don’t over-whip. To serve, slice the scones in half and top with a generous helping of mascarpone, a few slices of caramelised apple and any leftover pan juices.

Enjoy!

Orange, Cardamom and White Chocolate Shortbread

Biscuits, Uncategorized

These buttery shortbreads, dipped in white chocolate and flavoured with warming cardamom and citrus, have got me feeling (dare I say it) pretty festive. The format might be a bit retro but there’s something comforting and nostalgic about bedding in with a batch of homemade biscuits and a cup of builder’s tea at this time of year. Give them a try for a quick and easy twist on a classic.

Ingredients (makes 20-24 biscuits)

  • 225g soft butter
  • 100g caster sugar
  • zest 1 orange
  • 150g plain flour
  • 1 1/2 tsp ground cardamom
  • 75g rye flour
  • 100g cornflour
  • Pinch of salt
  • 100g white chocolate
  • 50g pistachios, finely chopped (optional)

Method

  1. Place the butter, sugar and orange zest in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy. Add in the flours, salt and ground cardamom and beat briefly until the flour is just incorporated and the mix starts to come together in large clumps (it’s important not to over-mix here as beating for too long could result in a tough biscuit which isn’t buttery and short!).
  2. Bring the mix together with your hands and roll out on a floured surface to about 1cm thick. Stamp out biscuits using a cookie cutter (or just slice the dough into squares with a knife) and line up on a lined baking tray. Chill for at least 30 minutes, or until firm. Preheat the oven to 180c.
  3. Once your biscuits have firmed up, bake for 12-15 minutes or until the edges are golden. Leave to cool on a wire rack.
  4. Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water (or melt in the microwave at 30 second increments, stirring between each) then dip each biscuit in, about half way up. Place the dipped biscuits on a piece of greaseproof paper for the chocolate to set and sprinkle with pistachios.

Enjoy!

Triple Chocolate Rye, Walnut and Espresso Cookies

Biscuits

I’ve tweaked and tested this recipe at least four times over the past month *woe is me*, and am at last at the point where I’m completely happy with the outcome. Technique-wise I’ve actually harked back to one of my original cookie recipes which I posted about four years ago- it’s so simple and calls for a good old mixing bowl and wooden spoon, but delivers that chewy, crinkly texture which just can’t be rivalled. In terms of ingredients I’ve used a combination of rye and plain flour, three types of chocolate (duh), walnuts and a good dose of espresso; the resulting flavour is well balanced and borderline addictive, so proceed with caution (not actually, definitely give them a go).

Ingredients

  • 150g plain flour
  • 125g rye flour
  • 1tsp bicarbonate of soda
  • Pinch salt
  • 1tbsp instant coffee (ground to a very fine powder)
  • 150g unsalted butter
  • 150g dark brown soft sugar
  • 150g golden caster sugar
  • 1 egg plus 1 egg yolk
  • 75g walnuts, coarsely chopped
  • 100g dark chocolate, coarsely chopped
  • 100g milk chocolate, coarsely chopped
  • 100g white chocolate, coarsely chopped

Method

  1. Preheat the oven to 180c. Line two large trays with baking paper.
  2. Place the plain flour, rye flour, bicarbonate of soda and salt in a large bowl and roughly mix together with a wooden spoon. Add the instant coffee, butter and sugars to a saucepan and gently melt over a medium heat, stirring occasionally.
  3. Once the ingredients have melted together, set aside to cool slightly then add in the egg and egg yolk and whisk briefly to combine.
  4. Pour the wet ingredients into the dry and mix together with a wooden spoon to form a soft cookie dough. Tip in the chocolate and walnuts into the bowl and mix to evenly distribute them through the dough. Chill the dough for at least 15 minutes.
  5. Using an ice cream scoop, form balls of cookie dough and line onto the baking trays (leaving lots of space for spreading). You will need to do this in batches (unless you have a huge oven and lots of trays!).
  6. Bake the cookies for 10-12 minutes then set aside. They will be very soft when you get them out of the oven, but don’t worry, they’ll set up a little. Leave to cool and serve.

Enjoy!

Dark Chocolate and Salted Tahini Cookies

Biscuits

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!

Orange, Dark Chocolate, Pistachio and Cardamom Cookies

Biscuits, Uncategorized

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)

Biscuits

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

Biscuits, Chocolate

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

Biscuits, Uncategorized

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!