A Cornish girl's food adventures

Tag: biscuits

Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so. These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just […]

Fairing lime creams

Fairing lime creams

Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break! If you’re not familiar with them […]

Hazelnut chocolate cookies

Hazelnut chocolate cookies

Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one!
You can’t really go wrong with the combination of chocolate and hazelnut – I don’t think I’ve ever met anyone who doesn’t like it.

Ingredients
200g dark chocolate
50g butter
1 tbsp cocoa powder
125g toasted hazelnuts, finely ground
2 tbsp cornflour
1 tsp baking powder
pinch of seasalt
50g sugar
50g light soft brown sugar
2 eggs
1 tsp coffee powder

Chop 50g of the chocolate into chunks and set it aside. Melt together the remaining chocolate and the butter either in a double boiler or using short bursts in the microwave. Leave to cool slightly.
Sift together the cocoa powder, cornflour and baking powder and then fold this into the chocolate mixture, together with the salt and ground hazelnuts.
Use an electric stand mixer to whisk together the sugars, eggs and coffee powder until they reach ribbon stage.
Fold the egg mixture into the chocolate mixture, followed by the chopped chocolate and then put it in the fridge to chill for an hour and firm up.
Pre-heat your oven to 180°c and line 2-3 baking sheets with baking parchment or silicone mats. Drop teaspoons of the cookie dough onto the prepared sheets, leaving at least 2″ of space between them to allow for spreading. Bake for 10-15 minutes until the outsides are crisp but the insides are still gloriously gooey. Leave on the trays until completely cool. These will keep for several days, stored in an air-tight container.

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to […]

Kiwi lime pie

Kiwi lime pie

Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys). This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day […]

Chocolate, hazelnut & coriander shortbread

Chocolate, hazelnut & coriander shortbread

Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark.
I wanted to do something a bit different so I thought I would try pairing coriander seeds with dark chocolate. It might not be the first thing that you think of putting together but it actually goes really well. Throw in some crunchy hazelnuts and wrap the whole lot up in buttery shortbread and you’re onto a winner.
I baked a batch of these at lunchtime on Saturday. By 3.30pm 70% of them had been devoured. By bedtime they were all gone. Admittedly my brother may have been involved with the consumption but I’d still mark that down as a highly successful recipe.

Ingredients
makes 24
115g butter, room temperature
50g sugar
120g plain flour
20g cornflour
30g semolina
pinch of salt
1/2 tbsp coriander seeds
50g blanched hazelnuts, roughly chopped
50g dark chocolate, roughly chopped

Toast the coriander seeds for 1 minute in a dry pan before coarsely grinding them in a pestle and mortar. Set aside.
Beat the butter, salt and sugar together, until they are quite soft and fluffy. Combine the flour, cornflour, semolina and coriander so that they are well mixed and then add them to the butter. Stir the dry ingredients into the butter mixture to give you a soft dough. Mix the chocolate and hazelnuts through the dough and then bring everything together. Shape the dough into a long sausage and wrap it in some clingfilm, pop it in the fridge to chill for about an hour.


Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat. (If you own something as frivolous as a macaron tin then this does a really good job of keeping the shape of the biscuits as they bake. And before you ask – I own two of these, and I don’t even really like macarons!)
Once the dough has chilled, unwrap it and use a sharp knife to cut it into 24 discs, slightly less than 1cm thick. Place them on the prepared tray, spaced a little apart to allow for spreading. Bake the biscuits for 20-25 minutes, until they are just starting to turn golden. Leave them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely and become crisp. Then you might want to think about fitting a padlock to your biscuit tin.

I’ve also added this post to the May 2018 #BakingCrumbs linky with joskitchenlarder.com.

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Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]

Gingerbread Viennese Whirls

Gingerbread Viennese Whirls

Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]

Blackcurrant and clotted cream cheesecake

Blackcurrant and clotted cream cheesecake

When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness.
On the occasions when my mum won the war she would turn the sharp little beads of blackness into sticky, purple, blackcurrant jam which usually ended up on my brothers breakfast. Being from Cornwall though, I’m now inclined to think that the jam should have been turned into this!
It’s such a gloriously rich and creamy cheesecake, every bit as luxurious as it sounds. The soft velvety texture of the clotted cream is the perfect partner to the sharp, fruity blackcurrant jam.

Ingredients
base
200g digestive biscuits
75g butter
topping
400g cream cheese
80g sugar
125g clotted cream
2 eggs
125g blackcurrant jam

Make the base by crushing up the biscuits and melting the butter. Combine the two to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each addition. Briefly beat in the clotted cream, so that it is just blended in. Ripple 75% of the jam through the mixture. Take the chilled base from the fridge and pour the cheesecake mixture onto it. Add the remaining jam in blobs and swirl them in. Finally level off the top by giving the tin a couple of sharp taps on your kitchen counter.


Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperature before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate.

Merveilleux

Merveilleux

If you follow any of my social media accounts then you probably know that I went on a little trip to Lille in France a few weeks ago. Lille has some fantastic restaurants (my main motivation for going) and it’s also home to these little […]