Bourbon Biscuits

I thoroughly enjoy traditional, quintessential English baking, in particular biscuits. Perfect with a coffee or tea, remind me of my childhood, eating biscuits at my grandparents house on a Sunday. It was the highlight of my evening raiding the biscuit barrel.

Nowadays you can buy biscuits fairly inexpensively at supermarkets but nothing beats the satisfaction of baking your own and of course the flavour of homemade far surpasses bought ones.

I’m obsessed with kitchen gadgets so when I spotted these biscuit stamps I was like a child in a sweet shop; excited and desperate to get home and try them.

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I was so chuffed as it also contained stamps for other traditional biscuits such as custard creams (another personal favourite).

I’ve started by making the Bourbon biscuits; what a delight!

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Bourbon Biscuits

Ingredients

225g Plain White Flour
125g Butter
75g Cocoa powder
125g Golden Caster Sugar
2tbsp Golden syrup
1tsp Bicarbonate of soda
3tbsp Milk

For The Filling

3tbsp Custard powder
100g Icing sugar 
25g Cocoa powder
75g Butter (unsalted) softened
2tsp Milk 
Method 

Blend together the flour, butter, cocoa powder, sugar, syrup and bicarbonate of soda. When it resembles chunky breadcrumbs gradually add the milk to form a dough. 

Bring it together into a ball and wrap it in cling film and chill for 15mins in the fridge. 

Remove from the fridge and unwrap. Roll the dough to about 1cm thickness. Then using a bourbon cutter, cut and press out the biscuits. 
   

Then place on a baking tray to chill in the fridge for 30mins. Preheat the oven to 180degress or 160degrees for fan oven. 

Remove the biscuits from the fridge after they have firmed up a little and bake for 20-25mins and leave them to cool. 

To make the filling, mix together the softened butter, icing sugar, cocoa powder and custard powder. 

When the biscuits have cooled, pipe the filling onto one biscuit and sandwich another on top. 

Enjoy! 

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Chocolate Cake For Chocoholics

Like most girlies, I love chocolate. Although I always seem to be watching my weight, at times you deserve a treat. This is the perfect way to break the diet – I don’t do things by halves!

One of my favourite chefs is Mary Berry – what a lady and a legend. All her recipes are tried and tested, if I’m ever stuck I know I can rely on her expertise. This recipe is no exception. I first saw it on one of her recent cookery series on the BBC and had to try it. It is a show stopper, looks so pretty with the feather icing and is so simple – if I can do it, you can.

I found the recipe on the BBC website, Chocolate Tray Bake

It was very moist and would keep well, although you find when it is made it doesn’t last long!! The icing on top, more like a ganache, was divine. I struggled to resist eating it straight from the pan.

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As the image shows it’s really simple to do feather icing. Mine wasn’t perfect but it definitely looked homemade!!

Thanks Mary Berry for a delightful recipe. Please give it a try, it tastes and looks amazing, even if your feather icing goes a little wonky. Haha.

Stephy x x

Joyous Jaffa Cakes

I love Jaffa Cakes, a low fat-low calorie snack. However I always buy them therefore, when I stumbled across this recipe online, I had to try it! I found it at this website Jamie Oliver

I’m a huge fan of his cooking and recipes. Having never made them before I was a little apprehensive however they turned out beautifully.

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I used way more than 100g of chocolate. I opted for Terry’s Chocolate Orange and used nearly two!!! You can never have too much chocolate. I also used orange and tangerine marmalade but didn’t sieve the zest out as the recipe advised. I think it gave it a nice bitterness next to the sweet, zesty chocolate.

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They were delicious with a cup of tea, a perfect afternoon treat. They are the perfect balance of sweet and zesty. Compared with shop bought they highly exceeded my expectations but I’m not sure they are as low calorie. (I’m guessing not, with the amount of chocolate on top.) Grab one while you can though; they don’t hang around for long.

Cadbury Crème Egg Chocolate Brownies

Admittedly I have a sweet tooth and this recipe certainly hits the spot! Chocolate Brownies are a definite go-to comfort food but these are on another level completely. Imagine the rich, dense brownie mixture with the added indulgence of a Cadbury Crème Egg on top! Seriously this is a mega cherry on top if there ever was one!

I found this recipe online at BBC Good Food

It was simple to follow and worked out beautifully first time. Just be aware when chopping the chocolate eggs in half, they don’t always cut clean in half, use a sharp knife.

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As you can see from the picture a couple of the eggs leaked slightly but I think this added to it’s homeliness and indulgence factor.

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I hope you enjoy making and consuming this as I did. They don’t hang round for long and who could resist these little beauties. Give them a try, forget a cherry on top; try a Crème egg!

Stephy 🙂 xo

Madeleines with Chocolate Sauce

Madelines….They. Are. Delicious.

I recently bought a Madeleine tray from my local hardware shop. They are not something you see much in English shops, being French. So when I saw it I jumped at the opportunity. Only costing £12 I was well chuffed.

I recently watched a cookery series by Gordon Ramsay called ‘Ultimate Cookery Course.’ I really enjoyed it and it was great as he didn’t swear either! I bought the book to accompany the series and saw his recipe for madeleines and decided to make them for breakfast.

Having travelled to France I was surprised to discover they are not something as common as I once thought. Everyone seems to eat brioche, perhaps it’s a regional thing I’m not sure.

They were delicious and I have to say it was very satisfying having got up early especially to make this little sweet treats. They don’t keep well so it’s best to eat them fresh that very morning.

Here’s the recipe I used Madeleines By Gordon Ramsay

Viola….

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I heated 100ml of double cream until it was boiling and turned the heat off and added 200g of good quality milk chocolate and whisked well to form a chocolate dipping sauce. C’est tres bon!

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These little cakes are great for a leisurely weekend breakfast or if you have family or friends round for breakfast. You can make the batter in advance the night before, leave it in the fridge and then prepare your Madeleine tray, add the mixture then bake them.

Hope you enjoy these, I love their shell shape, so pretty. Just the thing I want to see and eat in a morning.

Stephy x x

Malted Chocolate Cake with Maltesers

Do you like chocolate??? More of a rhetorical question really, of course you do!! I’ve been searching for a new take on the chocolate cake for a while and this is it! It’s rich and yet has a malty flavour which adds depth but an unexpected lightness which lifts this cake to another level along with the sweet chocolate icing and Maltesers; the crowning jewels to this grandiose cake.

Here is the recipe from Mary Berry Malted Chocolate Cake

What a treat!

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Excellent as it doesn’t take too long and is simple. Perfect as a family treat or special occasion. Thanks Mary Berry, yet another beautiful recipe. Another favourite! Highly recommend you make this for the weekend.

Enjoy Stephy x x

Flapjacks

Flapjacks

These always remind me of being a child, my mum would make a huge tray of them. Brings back lovely memories of helping my mum in the kitchen as a child and enjoying licking cake bowls. 😊

Flapjacks

Ingredients
12oz Butter
4oz Brown Sugar
2tbsp Golden Syrup
16oz Rolled Oats

Method
Preheat the oven to 160degrees. Lightly grease a 20cm square baking dish.

On a low heat, in a large pan melt the butter, sugar and syrup together until the sugar is completely dissolved. Keep stirring it so it doesn’t catch on the bottom. When it is melted take off the heat.

Measure out the oats and add to the pan and mix thoroughly so all the oats are well coated.

Place in the prepared baking dish. Spread out evenly and level out so it is equal depth to ensure even cooking.

Bake for 20mins until lightly coloured on top.
Allow to cool completely before portioning and serving.

For a variation you can melt some chocolate on top too. Enjoy!

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The recipe taken from my mums cookery book; I doubled it to make a larger tray!! Love hand written cookery books, a real family treasure. 😊