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Category Archives: Biscuits and Slices

Cherry Jam Meringue Slice

DBF6387D-B84A-4718-85A6-FA7479BB6492 5DCC3599-F2AE-43F0-A89D-FE36FC88BDE8I was flicking through my mother’s well thumbed and dearly loved hand written recipe book, looking for inspiration for a sweet treat to make. I came across her recipe for German Biscuits, a lovely biscuit, jam and meringue recipe. I have made and blogged German Biscuits before – see here for the post. Where the recipe comes from is a little unclear as my post details, but presumably it would be German in origin!

This time I made the slice, as this is what it really is, with cherry jam, instead of apricot, but really any kind of jam works fine.

Ingredients

2 tbls butter
1/2 cup sugar
2 eggs (yolks and whites separated)
1 cup SR flour or enough to make a stiff dough
Cherry jam
Flaked almonds

Method

Pre-heat oven to 160 degrees C fan-forced. Line a square baking tin with baking paper. I used a 20cm square tin.

Cream the butter and 1/4 cup of the sugar in a food processor. Add the beaten egg yolks with a very little water. Mix in the sifted flour. Roll out to about 1/4 inch thickness, and place in the lined tin.  Bake for about 15 minutes or until the biscuit is cooked and golden on top. Remove from the oven. Turn the oven down to 130 degrees C.

Spread the biscuit with the cherry jam to cover. Beat the egg whites until stiff, then add the remaining 1/4 cup sugar, beating mixture until it is of stiff meringue consistency.

Spoon the meringue over the cherry jam, creating rough peaks. Sprinkle liberally with the almonds. Bake in a slow oven  to dry the meringue for about 15 minutes. You can open the oven door after 15 minutes and check to see if the meringue is firm to the touch but still has a marshmallow consistency. Cook for a little longer if necessary.

Remove from the oven and when cool, remove the slice by lifting the baking paper out of the tin. Cut into squares to serve. 709FC6C5-2BDF-4BCC-8B5C-3D024CA45F50.jpeg

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Butterscotch White Chocolate Brownies

 

8DFD5202-E170-4C55-AAA6-7F0D9467AA263EA60341-3CA7-4246-8481-20B26F7A6FB2These brownies are based on a recipe from a new favourite of mine, “The Fannie Farmer Cookbook”, the  classic American cookbook updated by Marion Cunningham. The link to buying the book is here.

I was introduced to the rich history of American cooking through a fellow blogger Revolutionary Pie. One of her posts on brownies introduced me to the legendary Fannie Farmer, and inspired me to bake some “historical” brownies, see my post here.

So when I found the book online I instantly bought it and have been dipping in and out of this 1,230 page tome ever since!

Here is an ultra easy recipe for Butterscotch Brownies from the book. Because the recipe was so simple I decided to pimp it up with some white chocolate chunks! With or without, the butterscotch/ caramel flavour is delicious and the brownies are a nice change from the traditional chocolate.

Ingredients 

1/2 cup melted butter

2 cups dark brown sugar

2 free-range eggs

1/2 tsp salt

1 1/2 cups plain flour

2 tsps baking powder 

1 tsp vanilla

3/4 cup chopped macadamias (or walnuts or pecans)

3/4 cup chopped white chocolate chunks

Method

Preheat the oven to 170 degrees C. Line a 9×13 inch baking tray with baking paper.

Mix all the ingredients together, combining them well. Spread evenly in the tray and bake for 20-25 minutes, or until dry on top and almost firm to the touch. Cool in the tray, then cut into squares or fingers.

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ANZAC Biscuits 2018

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55B6B95B-BA83-4195-9AF4-3C4B727731C6I haven’t made ANZAC biscuits for a couple of years so I thought it was time to get out the oats and start baking!

I came across this recipe from my one of my favourite recipe sites Queen Fine Foods. It’s a kind of ANZAC biscuit recipe – however it doesn’t have coconut or golden syrup but it does have nuts. I’m very happy about that inclusion as I am a total nut freak!

The link to the original recipe is here.

I changed a few things in my version  – substituting macadamias for pecans and adding another current favourite ingredient, malt.  I added some sour cherries to some of the biscuits too. Finally I put some of the bikkies together with ginger buttercream to make a pretty substantial cream biscuit sandwich!

So I ended up with a few different ANZAC style biscuits ready for ANZAC day – but they didn’t last that long. There are however a few left for the big day  tomorrow.

Ingredients

150g plain flour

90g rolled oats

160g brown sugar

1 tsp sea salt

60g macadamias, chopped

150g butter

1 tsp Queen vanilla bean paste

1 tbls malt (Saunders Malt is good)

1 tsp bicarbonate of soda

2 tbsp boiling water

1 heaped tbls sour cherries (or raisins or cranberries) to add to half the mixture

Method

Preheat the oven to 160 degrees C fan forced and line two baking trays with baking paper.

Place the dry ingredients in a large bowl and stir to combine. Melt the butter, vanilla and malt together in a medium saucepan or microwave carefully.

Stir the bicarbonate of soda and boiling water together in a small bowl, and then add to the butter. The mixture will foam up.

Quickly add the butter mixture to the dry ingredients and stir together with a spoon.

At this point you can mix in the sour cherries to half the mixture if you like.

Take tablespoons of the mixture and roll them into walnut sized balls. Place them on the baking trays, leaving lots of room between them to allow for spreading.

Bake for 10-12 minutes or until dark golden brown. The biscuits will have spread and will be very soft. Leave them to cool on the trays for at least five minutes before transferring to a wire rack to cool properly.

To make the ginger buttercream sandwiches, cream 50g butter with 100g icung sugar and 1/2 tsp ground ginger. Loosen with a splash of milk if the buttercream is to stiff. Spoon or pipe the buttercream onto a few of the biscuits and then place more biscuits on top to finish the sandwiches.

That amount of buttercream gave me 3 sandwiches. Just make a larger amount of buttercream if you want more sandwiches.

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Nutty Praline Slice

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I love nuts! I will put them in all kinds of recipes, sweet and savoury, just to get that lovely crunch when you bite into something yummy.

I made this Nutty Praline Slice when I had some left over sweet pastry and lots of hazelnuts. I made some hazelnut praline as a topping, and incorporated hazelnut praline paste into the slice.

Ingredients 

Sweet Pastry Base

200g plain flour, plus extra for dusting

60g icing sugar

Pinch of salt

130g unsalted butter, cut into cubes

Finely grated zest of 1/2 lemon

1 free range egg yolk

10ml water

Hazelnut Praline Filling

60g butter

60g caster sugar

50g praline paste*

35g plain flour

Lemon Icing

Juice of half a lemon

Enough icing sugar to make a runny icing

Hazelnut Praline  

3 tbls caster sugar

75g hazelnuts

Method

To make the pastry, put the flour, icing sugar and salt into a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap in cling wrap and press gently into a flattish disc. Put the dough in the fridge for at least an hour.

Preheat the oven (fan-forced) to 160 degrees C. Grease and line with baking paper a 27cm x 17cm baking tin.

Roll out the pastry into a rectangle and ease into the baking tin.

To make the hazelnut praline filling, blitz the butter and caster sugar in a food processor, add the praline paste, then add the flour and pulse until the mixture come together into a smooth filling.

Spread the filling on top of the pastry base, smoothing the top. Bake for 20-25 minutes in the preheated oven until the filling and the shortbread underneath is cooked.

Leave in the tin until cool.

For the lemon icing, mix the lemon juice with enough icing sugar to make a runny icing. Spread or drizzle the lemon icing over the slice.

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set. Once set, bash the praline into small pieces.

Scatter the crushed praline over the top of the slice, and cut into squares to serve.

*You can buy hazelnut praline paste from specialist food supply stores. I actually had to buy the praline paste in Melbourne, not sure why I couldn’t get it in Sydney!

I know it’s readily available in the UK from Callebaut.

You can also make your own – I found this recipe works well: https://snapguide.com/guides/make-hazelnut-praline-paste/

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Macadamia White Chocolate Chunk Cookies

The search for cookie Nirvana continues! So close and yet so far…But the journey is so much fun and so yummy!

This recipe comes from Queen Fine Foods, makers of lots of lovely flavourings including classic vanilla. I’ve been baking with Queen vanilla all my life.

These cookies are right up there in my search. They are nice and fat and very satisfying. Readers of others of my cookie recipes may remember that I’m looking for substance not splat! That’s fat cookies not thin ones.

The baking powder gives these cookies a bit more substance, plus there seemed to be quite a lot of flour in the mix making it quite stiff.

And I really like the chunks of white chocolate in the cookies instead of chocolate bits.

Here is the recipe from Queen Fine Foods, with a couple of my tweaks:

Ingredients

125g butter at room temperature

110g brown sugar

55g caster sugar

2 tsp Queen Cinnamon Baking Paste

1 tsp Queen Natural Organic Vanilla Extract

1 large free-range egg

300g plain flour

1 tsp baking powder

180g white chocolate, coarsely chopped

120g macadamias, coarsely chopped*

Method

Preheat oven to 160 C degrees fan-forced. Line two large baking trays with baking paper.

Put the butter, sugar, Cinnamon Baking Paste and Vanilla Extract in a food processor and process until pale and creamy. Add the egg and blitz until well combined.

Add the flour and baking powder to the butter/sugar mixture and blitz for until just combined. Stir in the  chocolate and macadamias and mix with a big spoon. You don’t want to process the chocolate and macadamias as they will just go crumbly.

Roll slightly heaped tablespoonfuls of mixture into balls and place about a few centimetres  apart on each baking  tray. Use fingertips to flatten each ball to about 1cm thick and 6cm in diameter.

Bake in the preheated oven, swapping the trays halfway through baking, for 15-18 minutes or until lightly golden and cooked through. I prefer to cook each tray one at a time, I think it makes for a batter bake.

Cool cookies on the trays.

* I used salted macadamias. The original recipe says unsalted, but I’m a huge fan of salted nuts in cookies and trybakes.

Festive Rocky Road

 

Rocky Road has to be the easiest sweet to make at Christmas. And it’s not even a bake!

I’m revisiting a recipe that is based on Nigella’s Christmas Rocky Road, from her book Nigella Christmas. I like it as it’s an adult version of Rocky Road, with dark chocolate and lots of nuts.

I substituted ginger nut biscuits for amaretti biscuits in Nigella’s recipe and I used a mixture of brazil nuts, cashews and pecans.

Ingredients
250 gms dark chocolate
150 gms milk chocolate
175 gms soft butter
4 tbls golden syrup
200 gms ginger nut biscuits
150 gms brazil nuts, cashews and pecans
150 gms red glace cherries
125 gms mini marshmallows or whole marshamllows cut in half
Edible glitter and icing sugar to decorate

Method
Chop the chocolate into small pieces and then put into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little pieces. Put the mixed nuts into another freezer bag and bash them to get different sized nut pieces.
Take the saucepan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and marshmallows, turning carefully to coat everything with the chocolate.
Line a rectangular or square tin with baking paper. A larger tin will give you thinner Rocky Road, a smaller tin will give you a chunkier version. Smooth the top, not too much as the rough look is what you want.
Refrigerate until firm enough to cut, at least 2 hours, the longer the better. Remove the set Rocky Road from the tin and cut into squares or slabs – whatever you prefer.
To decorate, sprinkle the top of the Rocky Road with edible glitter – I used gold. Dust with icing sugar for a snowy effect.

Apricot Almond Traybake

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Stone fruit is just coming into season in Sydney at the start of summer.  While peaches and nectarines are still a little firm, apricots are good eating.

The traybake is based on a recipe from Gabriel Gate from an SBS program, see here for the original. This is an ultra simple cake, made in a square tin in a shallow layer so that you end up with a traybake rather than a cake. I think it works quite well in this form.  I also made the whole cake in food processor, making it really simple.

Ingredients 

5 ripe apricots
150 g butter
100 g caster sugar
3 free-range eggs
50 g honey
120 g ground almonds
100 g self-raising flour
20 g flaked almonds

Method

Preheat oven to 170 degrees C fan-forced. Grease and line with baking paper a 24 cm square cake tin. Halve the apricots and remove stones.

Cream the butter and caster sugar in the food processor. Add the eggs and process till well mixed. Stir in the honey and then the ground almond and flour.

Carefully pour the mixture into the prepared cake tin and arrange the apricot halves on top. Sprinkle with flaked almonds in the spaces between the apricots.

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Bake the cake in the preheated oven for  30-35 minutes until a skewer inserted into the cake comes out clean.

Remove the cake from the oven and allow to cool completely in the tin.  When cool, gently lift the whole traybake out of the tin using the baking paper.

Brush the top with a little warmed apricot jam to glaze and cut into squares to serve.

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