Chocolate Orange Biscuits

Chocolate Orange Biscuits

These are my husband’s ultimate favourite biscuits, they are a perfect accompaniment for a coffee break!  Absolutely deliciously moreish….!

Makes 15-20

Prep time:  10 minutes

Cooking time: 20-25 minutes

Ingredients

350g self-raising flour

Pinch of salt

200g caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

100g milk chocolate, chopped

125g oz butter

75g golden syrup

1 orange, zest & ½ orange juiced

1 egg beaten

Method

1.    Preheat the oven to 180°C/160°C/Gas Mark 4 and lightly grease your baking trays to make 15-20 biscuits.

2.    Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl, add the chopped chocolate.

3.    Heat the syrup, butter and juice of ½ an orange together in a pan on a very low heat with until all the butter has melted.  Set aside until it cools slightly.

4.    Add the butter mixture to the dry ingredients, add the egg and orange zest and mix thoroughly.  Using your hand, mould the dough into 15-20 even sized balls.

5.    Place on the baking trays well apart from each other, then flatten slightly with your fingers.

6.    Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

Parmigiano Reggiano & Cracked Pepper Biscotti

Parmigiano Reggiano & Cracked Pepper Biscotti

These biscotti made with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a bite of black pepper make lots because they are extremely moreish!  They are perfect for a savoury bite before or after dinner and make a delicious festive gift – simplicity at its best!

Makes 20+

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

1 ½ tbsp black peppercorns

480g plain flour

2 tsp baking powder

2 tsp salt

120g Parmigiano Reggiano & 30g for topping

1 tbsp dried rosemary

170g butter

4 free range eggs

250ml whole milk

Method

1.    Preheat the oven to 170°C/150°C Fan/Gas mark 3.

2.    Pulse the peppercorns in a grinder until roughly ground and set aside.

3.    In a food processor, combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano Reggiano and rosemary.  Now add the butter and blend until crumbly.  Add 3 eggs and milk and combine gently.

4.    Place the dough in a large bowl and finish mixing with your hands.

5.    On a floured work surface and with floured hands, roll the dough into two 30cm long logs.  Place the logs on a baking sheet keeping a good space between them.  Whisk the remaining egg and brush some over the logs, then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese and 1/2 tablespoon ground pepper.  

6.    Bake in the oven for 30 minutes or until firm and golden brown.

7.    Remove from the oven and place on a wired rack to cool for 10 minutes.  Now cut the biscotti with a bread knife on the diagonal into 1.5cm slices.  Place the slices on the baking sheet and return to the oven and bake the slices for 30 minutes turning them over half way through.

8.    Remove from the oven and allow to cool on a wire rack for 10 minutes.

9.    Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/default.aspx

Rocky Road with Maltesers

Rocky Road with Maltesers

This has to be the best rocky road that I have ever tasted, it is a must try!

Naughty but extremely nice!

Makes 12

Prep time:  20 minutes (plus 3 hours 20 minutes refrigeration time)

Cooking time:  10 minutes

Ingredients

110g unsalted butter, plus extra for greasing

90g caster sugar

2 tbsp golden syrup

1 tbsp cocoa powder

50g milk chocolate

150g maltesers

100g marshmallows, torn in half or quarters

For the topping

100g milk chocolate

Preparation method

1.    Butter a 24cm x 11cm loaf tin or the equivalent and line with cling film.

2.    In a small pan gently melt the butter, sugar, syrup, cocoa powder and chocolate.  Remove from the heat and allow to cool.

3.    Now add the maltesers and marshmallows, mix well and spoon into the loaf tin.  Cover with the excess cling film and refrigerate for 3 hours.

4.    Once set remove from the loaf tin and place onto a serving plate.

5.    For the topping, place a small heat-proof bowl over a pan of gently simmering water.  Place the chocolate in the bowl and gently melt, once melted pour over the rocky road.

6.    Place in the fridge for 20 minutes to set the chocolate, to serve cut the rocky road into slices.  Enjoy!

The Best Millionaire’s Shortbread

The Best Millionaire’s Shortbread

Decadent, delicious and delectable; bring back memories of childhood with this favourite.  Sweet heaven in a square!

Makes 16

Prep time:  2 hours (including chilling time)

Cooking time:  30 minutes

Ingredients

For the base:

175g plain flour

50g caster sugar

125g butter, at room temperature

For the topping:

400g tin of condensed milk

50g butter

50g soft brown sugar

150g milk chocolate (or your favourite)

Preparation method:

1.    Preheat the oven to 190°C/170°C Fan/Gas mark 5.

2.    In a large bowl mix together the flour, sugar and butter to form a dough.  Press the dough into a 23cm square tin and bake for 20 minutes, set aside to cool.

3.    Meanwhile make the topping, place the condensed milk, butter and sugar into a large pan and bring to the boil.  Bring the pan to a gentle boil for 5 minutes stirring continuously so that the mixture dies not stick.

4.    Pour the topping over the shortbread and place in the fridge to set.

5.    When the topping is set prepare the chocolate.  Melt the chocolate in a bowl over a pan of simmering water and pour over the topping.

6.    Place in the fridge to set and cut into square, enjoy!

Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely deliciously moreish….!

Makes 15-20

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g self-raising flour

Pinch of salt

200g caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g oz butter

75g golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/140°C/Gas Mark 3 and lightly grease your baking trays to make 15-20 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 15-20 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

Parmigiano Reggiano Biscuits

Parmigiano Reggiano Biscuits

These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish!  Make the dough in advance and bake when required.  They are perfect for unexpected guests over the festive season – simplicity at its best!

Makes 60

Prep time: 10 minutes (plus 1 hour chilling time) 

Cooking time: 10-15 minutes

Ingredients

125g unsalted butter, cubed & softened

70g Parmigiano Reggiano*, grated

50g mature cheddar, grated

150g plain flour

¼ tsp smoked paprika

Method

1.    In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough.

2.    Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide.  Firmly roll up.  Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4.

4.    Remove the log from the fridge and cut into 3mm slices and place onto a lined baking tray.  Place in the oven for 10-15 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.

5.    These biscuits can be stored in an air-tight container for up to 2 days.  Or you can freeze the uncooked dough for up to 1 month.

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

Rocky Road with Maltesers

Rocky Road with Maltesers

This has to be the best rocky road that I have ever tasted, it is a must try!

Naughty but extremely nice!

Makes 12

Prep time:  20 minutes (plus 3 hours 20 minutes refrigeration time)

Cooking time:  10 minutes

Ingredients

110g unsalted butter, plus extra for greasing

90g caster sugar

2 tbsp golden syrup

1 tbsp cocoa powder

50g milk chocolate

150g maltesers

100g marshmallows, torn in half or quarters

For the topping

100g milk chocolate

Preparation method

1.  Butter a 24cm x 11cm loaf tin or the equivalent and line with cling film.

2.  In a small pan gently melt the butter, sugar, syrup, cocoa powder and chocolate.  Remove from the heat and allow to cool.

3.  Now add the maltesers and marshmallows, mix well and spoon into the loaf tin.  Cover with the excess cling film and refrigerate for 3 hours.

4.  Once set remove from the loaf tin and place onto a serving plate.

5.  For the topping, place a small heat-proof bowl over a pan of gently simmering water.  Place the chocolate in the bowl and gently melt, once melted pour over the rocky road.

6.  Place in the fridge for 20 minutes to set the chocolate, to serve cut the rocky road into slices.  Enjoy!

the Best Millionaire's Shortbread

the Best Millionaire’s Shortbread

Decadent, delicious and delectable bring back memories of childhood with this favourite.  Sweet heaven in a square!  

Makes 16 

Prep time:  2 hours (including chilling time)

Cooking time:  30 minutes

Ingredients

For the base:

175g plain flour

50g caster sugar

125g butter, at room temperature

For the topping:

400g tin of condensed milk

50g butter

50g soft brown sugar

150g milk chocolate (or your favourite)

Preparation method:

1.  Preheat the oven to 190°C/Gas mark 5.

2.  In a large bowl mix together the flour, sugar and butter to form a dough.  Press the dough into a 23cm square tin and bake for 20 minutes, set aside to cool.

3.  Meanwhile make the topping, place the condensed milk, butter and sugar into a large pan and bring to the boil.  Bring the pan to a gentle boil for 5 minutes stirring continuously so that the mixture dies not stick.

4.  Pour the topping over the shortbread and place in the fridge to set.

5.  When the topping is set prepare the chocolate.  Melt the chocolate in a bowl over a pan of simmering water and pour over the topping.

6.  Place in the fridge to set and cut into square, enjoy!

Florentines

Florentines

This recipe for chewy, sticky Florentines is absolutely foolproof. Whip up a batch for a party or make as edible Christmas gifts.

Makes 20

Prep time:  15-20 minutes

Cooking time:  45 minutes

Ingredients

25g unsalted butter, plus extra for greasing

70g unrefined caster sugar

15g plain flour, plus extra for dusting

4 tbsp double cream

50g whole blanched almonds, roughly chopped

50g flaked almonds, toasted

50g mixed peel, chopped

50g undyed glace cherries, chopped

50g preserved stem ginger, drained and chopped

70g plain chocolate, broken into pieces

70g white chocolate, broken into pieces

Preparation method

1.  Preheat oven to 190°C/Gas Mark 5.  Lightly grease 2 baking sheets with butter and dust with flour.

2.  Put the butter, sugar and flour into a saucepan and heat gently, stirring well, until the mixture has melted.  Gradually add the cream, stirring constantly, then add all the remaining ingredients, except the chocolate and stir thoroughly.  Remove from the heat and leave to cool.

3.  Drop 5 teaspoons of the mixture onto each of the prepared baking sheets, space well apart to allow for spreading, the flatten with the back of a spoon.

4.  Bake in the oven for 12-15 minutes.  Leave the biscuits to harden on the sheets for 2-3 minutes before transferring to a wire rack.  Repeat with the remaining mixture, again using the 2 baking sheets.

5.  When the biscuits are completely cool, put the plain chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water until melted.  Using a teaspoon spread the base of 10 of the biscuits with the melted chocolate.  Repeat with the white chocolate for the 10 remaining biscuits.

Grasmere Gingerbread

Grasmere Gingerbread

This wonderful gingerbread originated in the Lake District, it is crunchy, chewy and spicy a cross between a flapjack and shortbread!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

125g 4 ½ oz plain flour

125g/4 ½ oz oatmeal

125g/4 ½ oz light brown muscovado sugar

1 tsp ground ginger

½ tsp baking powder

150g/5 oz unsalted butter, diced

25g/1 oz stem ginger, finely chopped

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Place the flour, oatmeal, sugar, ground ginger and baking powder into a food processor.  Pulse a few times until all the ingredients are combined.  Add the butter and blend until you have a fine powder.  Remove 4 tablespoons of crumbs and set aside.

3.  Add the stem ginger to the processor and blend until fully combined.  Tip the mixture into a greased 20cm square tin and with the back of a spoon press into an even layer and sprinkle the crumbs on top.

4.  Bake in the oven for 25 minutes until golden brown.

5.  Remove from the oven and cut into squares, leave to cool completely then store in an airtight container.

Cranberry & White Chocolate Cookies

Cranberry & White Chocolate Cookies

The perfect Christmas cookie, absolutely delicious!

Makes 30

Prep time:  20 minutes

Cooking time: 15 minutes

Ingredients

140g/4 ½ oz plain flour

½ tsp baking powder

½ tsp salt

75g/2 ½ oz rolled oats

125g/4 oz soft butter

75g/ 2 ½ oz dark brown sugar

100g/3 ½ oz caster sugar

1 egg

½ tsp vanilla extract

75g/ 2 ½ oz dried cranberries

140g/ 4 ½ white chocolate chips

Method

1.    Preheat the oven to 180°C/350°F/Gas mark 4.

2.    Place the flour, baking powder, oats and salt into a bowl. 

3.    Add the butter and sugars into another bowl and beat together until creamy with a blender or mixer.  Beat in the egg and vanilla essence.

4.    Mix through the flour mixture and fold through the cranberries and chocolate chips.  Place the cookie dough in the fridge for 15 minutes.

5.    Roll tablespoons of dough into a ball with your hands and place onto a greased baking tray and squash with a fork.  You may need to bake the cookies in two batches.

6.    Cook for 15 minutes until the cookies are golden.  Let the cookies cool and then place on a wire rack, enjoy!

Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely delicious….!

Makes 30

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g/12 oz self-raising flour

Pinch of salt

200g/7 oz caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g/4 ½ oz butter

75g/2 ¾ oz golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/325°F/Gas Mark 3 and lightly grease your baking trays to make 30 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 30 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!