A Cornish girl's food adventures

Tag: biscuits

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 […]

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 fairings are a deliciously spiced biscuit from my home county of Cornwall (we have all the best things down there!) They’re crisp on the outside, a little chewy in the middle and rich with brown sugar, golden syrup, cinnamon and ginger. The flavours go perfectly with the zesty lime in the rich creamy filling.

Ingredients
Makes approx 18
biscuits
175g plain flour
50g soft light brown sugar
50g white sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cinnamon
100g butter
2 tbsp golden syrup
1 tsp lemon juice
filling
20g sugar
1/2 tbsp plain flour
20g cornflour
1 tbsp lime juice
50ml milk
50g butter
zest of half a lime

Pre-heat your oven to 180°c.
Sift the flour and spices with the raising agents. Add the sugars and use a whisk to combine it all. Use a small pan to gently melt together the butter, syrup and lemon juice. Don’t let it get too hot, you don’t want to burn the sugar. Carefully pour this into the dry ingredients and mix together with a wooden spoon, resulting in a nice soft warm dough.
Pull off small chunks of dough and gently roll them into little nuggets, placing them onto a lined baking sheet. Remember you’ll need an even number as these are sandwich biscuits. Make sure that they are spaced apart a little to allow for spreading. Squish each one a little with a knife, don’t worry if the edges crack.
Bake for 10 minutes, by which time they should be golden brown and your kitchen should smell pretty glorious. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool and firm up a little.

Whilst the biscuits bake and cool you can make the filling. Combine everything but the butter and lime zest in a small pan, making sure that there are no lumps. It’s a good idea to stir the milk in last to ensure that the lime juice doesn’t make it curdle. Gently heat the mixture whilst stirring until it turns into a very thick paste. Leave to cool completely.
Put the cooled paste it a mixing bowl and using an electric mixer, beat it until it starts to become a little fluffy. Add the butter, a few pieces at a time, with the mixer running, until you have a rich thick, creamy buttercream. Finally, mix in the lime zest. Use the buttercream to sandwich the fairing biscuits together. Store in and airtight container.

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 […]

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 the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.


I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.

Ingredients
serves 10
base
200g digestive biscuits
75g butter
filling
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
to decorate
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit

Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.


Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.


Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.

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. […]

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? Yes please! Secure your place on the nice list and leave these out for Santa…

Ingredients
makes 8 sandwich biscuits
125g very soft butter
25g soft light brown sugar
125g plain flour
25g corn flour
pinch of salt
1 1/2 tsp of ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground allspice
toffee
60g soft brown sugar
25g butter
30ml double cream
buttercream
50g very soft butter
75g icing sugar
50g soft brown sugar
30ml double cream
25ml brandy
finely chopped crystalised ginger

Pre-heat your oven to 190°c and line a couple of baking sheets with baking parchment or silicone mats.
Cream together the softened butter, salt and sugar until it is quite fluffy. Sift the cornflour, spices and plain flour into this mixture. Beat this all 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 in swirls (obviously) onto a lined baking tray, make sure you leave space between them to allow for spreading.
Bake for 15 minutes until they are lovely and crisp and then pop the biscuits onto a wire rack to cool.


To make the toffee layer combine the ingredients in a pan and heat gently. Allow to softly bubble away for a few minutes and then set it aside to cool and thicken to a soft, spreadable consistency. Be very careful with the toffee whilst it’s still hot.
Beat together all of the ingredients for the buttercream until you have a thick, fluffy, frosting. Match biscuits of similar sizes, spread one half with a little of the toffee and pipe the buttercream onto the other and top with a little of the chopped ginger before gently sandwiching them together. Dust with icing sugar and perhaps a little edible shimmer if you’re feeling particularly kitsch!

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 […]