A Cornish girl's food adventures

Tag: biscuits

Maple pecan shortbread

Maple pecan shortbread

Crumbly, buttery shortbread, rich with toasty pecan and maple flavours. Who doesn’t want that with their morning coffee? Did I mention that I’ve dipped them in chocolate for good measure? If these don’t perk up your day I’m not sure what will! Ingredients makes 20ish […]

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]

Tahini honey cheesecakes

Tahini honey cheesecakes

I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, sweet, creamy topping. I like to make these baked cheesecakes as little individual desserts because it is a little quicker and easier to prepare.
There are some simple rules that you can follow to ensure dreamy, creamy baked cheesecake success. Make sure that all your ingredients are at room temperature before you start. Cook the cheesecakes in a bain-marie and finally cool them down slowly.
If you want to make a larger version of this then you’ll need to triple the ingredients and cook it for around 50 minutes in a well wrapped springform tin.

Ingredients
makes 6
base
60g crushed biscuits
1 tbsp cocoa powder
25g melted butter
topping
200g cream cheese
40g honey
1 egg
2 tbsp sour cream
2 tbsp tahini
grated chocolate to decorate

Pre-heat your oven to 170°c and line a six hole muffin tin with cupcake wrappers, silicone ones do the best job if you have some.
Combine the biscuit crumbs with the cocoa powder and melted butter for the base and mix well. Divide this evenly between the cupcake wrappers and press it down firmly. Pop this in the fridge whilst you make the topping mixture.
Beat together the cream cheese and honey until they are completely smooth before adding the egg. Make sure it is well blended before mixing in the sour cream and the tahini. Divide the mixture evenly over the prepared bases and give the muffin tin a little tap to level off the tops.
Place the muffin tin in a slightly larger tin filled with water to create a bain-marie and bake the cheesecakes for 30 minutes. They should still have a little wobble to them once the baking time is up. Turn off the oven and get rid of the bain-marie. Leave the cheesecakes in the oven with the door open a little bit until they have cooled to room temperature. After this you can put them in the fridge to chill and firm a little before serving topped with a little grated chocolate.

Clotted cream shortbread

Clotted cream shortbread

It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

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 delicious and works fabulously in biscuit form.
These are a perfect treat to brighten up an Autumn day!

Ingredients
makes 18-20 (depending on size)
115g butter, room temperature
50g sugar
pinch of salt
zest of 1 lime
120g plain flour
20g cornflour
30g semolina
40g desicated coconut
25g crystalised ginger, finely chopped

dark chocolate to decorate (about 50g should do it)
extra coconut

Cream together the butter, sugar, salt and lime zest until they are quite soft and fluffy. Whisk together the dry ingredients to ensure that they are well blended and then mix them into the butter mixture together with the finely chopped ginger. Using your hands if you find it easier bring everything together to form a nice soft dough.
Roll the dough into a sausage shape, about 4cm in diameter, and wrap securely in clingflim. Place in the fridge to chill for 15-20 minutes.
Pre-heat your oven to 150°c and line a large baking sheet with a baking parchment or a silicone mat. Slice the dough into rounds, about half a centimetre thick and spread them out on the baking sheet. Bake the shortbread for 20-25 minutes until it is just starting to turn golden brown at the edges. Leave to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate and pour it into a shallow dish. Place the extra coconut in another shallow dish and dip the edges into the chocolate, followed by the coconut. Leave to set. Store in an airtight container for as long as you can resist eating them!

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 […]

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 sweeten them up a little. I’ve stashed a load in my freezer to make some more of my cherry and cinnamon jam but there were still plenty of cherries on the tree so I thought I’d make a batch of this sweet treat.
The bars are delicious with a rich, tender buttery base, tart, sweet fruit layer and a lovely crumbly topping. They’re perfectly portable for picnics but equally delicious served slightly warm with a dollop of clotted cream.
The moisture from the cherries does have a slight tendency to soften the base a little but it can be easily crisped up again with a few minutes in the oven if you don’t manage to polish off all of the bars on the first day!

Ingredients
makes 18 ish
base
250g plain flour
60g finely ground semolina/polenta
40g cornflour
100g sugar
50g soft light brown sugar
1 tsp baking powder
big pinch of salt
1/2 tsp grated nutmeg
200g cold butter, cubed
1 egg
filling
350g fresh cherries (weight with pits)
2 tbsp cornflour
3 tbsp sugar
topping
50g oats

Pre-heat your oven to 190°c and grease and line a rectangular baking tin (one that’s a centimetre or so deep).
Whisk together all of the dry ingredients for the base, ensuring that they are well combined. Lightly rub in the butter, to leave you with a mixture like coarse bread crumbs. Lightly beat the egg and use this to bring the mixture together a little, the egg should be absorbed but the mixture should still be crumbly and not form a cohesive dough.
Press approximately 3/4 of the mixture into the tin, smoothing off the surface. Pop this in the fridge to chill whilst you prepare the filling.


Slice the cherries in half and remove the stones. Toss them in the 3 tbsp of sugar and 2 tbsp of cornflour, making sure that they are well coated. Spread them in an even, single layer over the prepared base.
Add the oats to the dough mixture that you reserved earlier to create a crumble topping and then scatter this over the cherries. Bake for 30 minutes, until the fruit is bubbling a little and the topping is golden brown.
Leave to cool completely before slicing into crisp, crumbly bars of deliciousness.

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 […]