A Cornish girl's food adventures

Tag: biscuits

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. […]

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. I’m also a peanut butter fiend so these get a double thumbs-up from me. I was a little bit trepidatious about using it in the shortbread base at first, I wanted to be sure that I kept the crumbly texture and not end up with peanut butter cookies but I think it’s worked really well. And what goes better with peanut butter than chocolate? Except maybe caramel….

Ingredients
makes a heap
base
120g softened butter
120g smooth peanut butter (use one without palm oil)
75g sugar
225g plain flour
30g cornflour
150g unsalted peanuts
caramel
1 tin condensed milk (about 400g)
200g butter
60g soft brown sugar
big pinch of seasalt
topping
300g chocolate (anything you like)

Pre-heat your oven to 150°c and lightly grease a baking tin. I have a 13″x 9″ tin which is fairly deep and is ideal for this but you can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Make sure that your butter is fairly soft and cream it together with the peanut butter and the sugar. Sift in the flour and cornflour and then rub it in with your finger tips to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin, prick it all over with a fork and bake it for 10 minutes. Scatter the peanuts over the surface and then return the shortbread to the oven for a further 10 minutes before leaving to cool.

For the caramel, combine the condensed milk, brown sugar, seasalt and butter in a medium, heavy-based pan and melt it all together over a low heat. Give it a stir and increase the heat a little to bring it to a gentle bubble. Let it continue to gently bubble away until it has thickened a little and darkened to a rich caramel colour.
Pour the warm caramel over the cooled shortbread, spread it evenly and leave to set.
For the final layer simply melt the chocolate and then spread it over the caramel layer, marbling it if you’re using a few types. Leave to fully set before slicing.

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 […]

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 pillows of loveliness.
Merveilleux are meringues with a very thin crisp, almost caramelised shell and soft, cloud like interior. They’re covered in whipped cream and given a crunchy coating. I didn’t think that I was going to like them at first because I don’t actually have a particularly sweet tooth but the cream balances the sweetness of the meringue perfectly. They really are quite delicious.


We bought ours from Merveilleux de Fred, where people queue out the door to get them and they come in lots of different flavours with names like ‘Incroyable’ and ‘Impensable’. Mr Colonial Cravings has christened my version ‘formidable’!

They are a little tricky to coat because the meringue is so fragile but once the cream is on they should be fine, no one expects you to be as skilled as these ladies on your first attempt (I really wasn’t!).

Ingredients
makes 6
1 egg white
the weight of the egg white in sugar
the weight of the egg white in icing sugar
250ml double cream
1 tsp espresso powder
2-3 tsp of sugar (or to taste)
pinch of cinnamon
about 15 speculoos biscuits (crushed)

Pre-heat your oven to 170°c and line a large baking sheet with parchment paper or a silicone mat.
Whip the egg white until it holds stiff peaks. Add half of the sugar and whisk again. Repeat this with the rest of the sugar and the icing sugar and continue to whip the mixture until it smooth, stiff and glossy.
Transfer the meringue to a piping bag with a large round tip (or just snip the end off a disposable one) and pipe six flat discs of meringue on the prepared baking sheet. Now pipe six little mounds of meringue, slightly narrower in diameter than the discs.


Bake the meringues for about 35 minutes, they should become quite golden and almost caramelised on the outside. Once they’re cooked take them out of the oven and leave them on the tray to cool.
Combine the cream with the sugar, coffee and cinnamon in a large bowl and whip until fluffy. Be careful not to over whip it though. Spread the crushed biscuits onto a large plate or a baking tray. Now you’re all set to assemble the merveillieux.


Be careful when handling the meringues, they’ll be much more fragile than traditional ones.
Add a dollop of cream to each of your meringue disc and then sit one of the mounds on top. Gently coat each of these stacks in the cream and then roll them in the biscuit crumbs, patting them in a little to make sure that they are well covered. Chill in the fridge so that they can firm up a little bit before serving.

Lemon cheesecake ice cream (no-churn)

Lemon cheesecake ice cream (no-churn)

Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]

Jalapeno-cheddar biscuits

Jalapeno-cheddar biscuits

Isn’t it funny how certain foods can transport you back to the time and place where you first had them? I’m sure these american biscuits will always remind me of our road trips through the Great Smoky Mountains in our little red MX5. Whilst biscuits […]

Mini Egg cheesecakes

Mini Egg cheesecakes

It appears that cheesecake isn’t quite indulgent enough for me, I’ve had to top it with rich chocolate ganache and cute little mini eggs too.
I’ve wanted to do a recipe on here using mini eggs but I’ve always struggled to find a brand that doesn’t use palm oil. I do try to avoid buying products that use palm oil as much as possible, which isn’t always easy. I also struggled to find biscuits for the base which were palm oil free too but I got there in the end and now I get to enjoy these lovely little Easter treats.


As usual when making cheesecakes, ensure that all your ingredients are room temperature before you start, use a water bath to bake them in and let them cool in the oven with the door open before chilling. This should ensure you have crack-free creamy cheesecakes!

Ingredients
makes 12

125g crushed digestive biscuits
40g melted butter
400g cream cheese
80g sugar
2 eggs
1 tsp vanilla paste
85 ml double cream
85g chocolate (I prefer dark but use milk if you like)
mini eggs

Line a 12 hole muffin tin with muffin wrappers or use silicone ones if you have them (they tend to be a bit sturdier.)
Mix the biscuit crumbs with the melted butter and divide this equally between the muffin wrappers, pressing it down well and place it in the fridge to chill and set whilst you make the filling. Pre heat the oven to 170°c .
Beat the cream cheese in a large mixing bowl until it’s nice and soft and smooth. Add the sugar and beat again so that it is well blended. Mix in the eggs, one at a time, followed by the vanilla.
Top the biscuit bases with this mixture and give the tin a bit of a tap to smooth off the surface and get rid of the air bubbles. Place the muffin tin in a larger tin (a roasting tin works well) filled with warm water to create a bain-marie. Bake the mini cheesecakes for 25 minutes. They should still have a little wobble to them once they’re cooked. Open the door a jar and get rid of the bain-marie but leave the tin in there to cool. Once they are room temperature you can put them in the fridge to chill which will enable you to take them out of the wrappers before decorating.


Warm the cream until it is quite hot, but don’t let it boil and pour this over the chopped chocolate. Let it sit for a few minutes to melt the chocolate and then give it a good stir to ensure that it’s well blended. Put this in the fridge to chill too and thicken to piping consistency.
Once everything as chilled enough peel the wrappers from the cheesecake and put the ganache into a piping bag fitted with a small round tip. Pipe the ganache on top of the cheesecakes to resemble a bird’s nest and then top them with a few mini eggs. Leave the cheesecakes in the fridge to chill until you are ready to serve them.

Brandy butter biscuits

Brandy butter biscuits

I don’t know about your neck of the woods but near me, as soon as Christmas is done and dusted, all the supermarkets reduce the price of their festive goodies, usually to make space for Easter treats. This includes brandy butter, which is actually a […]