A Cornish girl's food adventures

Tag: cookies

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!

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 […]

Lavender, cardamom & almond shortbread

Lavender, cardamom & almond shortbread

These buttery melting shortbread biscuits have a very fragrant combination of flavours. It’s delicately floral but without being too perfumy though (there’s no Yardleys soap here!) I think these are the perfect accompaniment to a cup of Earl Grey tea but they are also great […]

Cappuccino meringue kisses

Cappuccino meringue kisses

cappucino meringues

You know what I’m like for ending up with egg whites sitting in tiny pots in my fridge and freezer. I always embark on something egg-yolk based thinking that I’ll find some way of using the whites but then nine times out of ten I end up making meringues. They’re just so easy.
This batch coincided with Mr Colonial Cravings turn to provide the treats for Cookie Club so he got to add these to the haul that he took into work.
These have a lovely sweet delicate coffee flavour and taste pretty amazing on top of hot chocolate or decorating tiramisu.

cappucino meringues
I’ve made this recipe with one egg white because that’s what I needed to use up but you can easily multiply the quantities to suit your needs.

Ingredients
makes 15

1 egg white
50g sugar
1/2 tsp cornflour
1/4 tsp vinegar (I used white wine but cider or balsamic would be fine)
1/2 tsp espresso coffee powder
1/8 tsp ground cinnamon
1/8 tsp vanilla extract

a little cocoa powder to decorate

cappucino meringues

Pre-heat your oven to 130°c and line a large baking tray with parchment or a silicone mat.
Whisk the egg white until it holds a very stiff peak. Gradually sprinkle in the sugar and continue to whisk the egg whites. Keep whisking until all the sugar has been incorporated and the meringue mixture is stiff and glossy. Make sure that when you rub a little of the meringue between your fingers it doesn’t feel gritty, you want the sugar to have dissolved into the egg white.
Sprinkle over the cornflour, cinnamon and coffee powder and then add the vinegar and vanilla. Whisk the meringue again until everything is blended and it is glossy and stiff.

cappucino meringues
Put the meringue in a piping bag fitted with a star-shaped piping tip. Pipe the meringue kisses onto the prepared baking sheet, spacing them apart a little. I make mine about the size of a walnut but you can make them a little bigger or smaller if you prefer.
Lightly sprinkle the meringue with cocoa powder and then bake them for 2 hours. To ensure that the meringue kisses are as dry and crisp as possible just turn off the oven and open the door, then leave them in there to cool. These will keep for 2-3 days in an air tight container.

cappucino meringues

Basic butter biscuits

Basic butter biscuits

A simple cut-out biscuit recipe is a really useful thing to master. This one is just plain (but scrumptiously buttery) although you can flavour the dough with citrus, spices, tea, herbs… all manner of things really. A recipe that doesn’t spread as it bakes is […]