A Cornish girl's food adventures

Tag: biscuits

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 […]

Chai caramel shortbread

Chai caramel shortbread

I love caramel shortbread (you might have guessed as it was one of the first recipes I posted on here) but it can sometimes be a bit tooth-achingly sweet. Using dark chocolate spiked with chili, fragrant spices in the buttery shortbread base and a generous […]

Blueberry and lemon Viennese whirls

Blueberry and lemon Viennese whirls

blueberry and lemon Viennese whirls

Mr Colonial Cravings and myself have been back in our little Gloucestershire terraced house for just over a month now. We’re more or less unpacked and the bulk of the re-decorating is done with but we’ve been a little bit slow to sort out things like the internet and TV. The latter isn’t really important to us, we tend to watch films more than the telly, but it has left me a bit out of touch when it comes to The Great British Bake Off.
I gather from my various social media feeds though that it was recently ‘biscuit week’ and that the nations bakers went bonkers for Viennese whirls. By sheer coincidence (I promise) on the day that it was broadcast I’d decided to revamp the Viennese whirl recipe that I’ve got on here. I wanted to make them a little more fancy than the classic jam and buttercream combo.
These are utterly delicious. The biscuits are crumbly and melt in your mouth and the flavours are wonderfully fruity. They did not stick around for long!

blueberry and lemon Viennese whirls

Ingredients
makes 8 sandwich biscuits

biscuits

125g very soft butter
25g icing sugar
zest of one lemon
125g plain flour
25g corn flour

filling

50g butter
125g icing sugar
50g blueberries

blueberry and lemon Viennese whirls

Pre-heat the oven to 190°c.
Cream together the butter, lemon zest and icing sugar in a mixing bowl. Sift the corn flour and plain flour into the creamed butter and sugar. Mix all of this together until you have a very soft batter-like dough.
Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits into 16 swirls on a lined baking tray, just make sure you leave space between them to allow for spreading.
Bake the biscuits for 15 minutes until they are slightly golden and then place them onto a wire rack to cool.

blueberry and lemon Viennese whirls

Whilst the biscuits cool you can make the filling. Warm the blueberries a little to encourage them to release their juice and then crush them well with a fork. Let them cool a bit. Beat the butter until it’s quite soft and then mix in the icing sugar and crushed blueberries, beating until it is quite fluffy and you’ve got a fairly uniform colour. Transfer the filling to a piping bag with a plain tip and then pop it in the fridge for 15 minutes to firm up a bit.
Match up similar sized biscuits and then generously pipe the blueberry buttercream onto one half before sandwiching the other one on top. Dust the whirls with a little icing sugar before devouring.

blueberry and lemon Viennese whirls

Triple chocolate chunk shortbread

Triple chocolate chunk shortbread

Seriously though! What could possibly be better than a rich buttery slab of shortbread studded with three (yep three) different kinds of chocolate? You would seriously have to question anyone who would turn that down! I love this shortbread dough, it’s the one I use […]