November 24th, 2013
I first came across this recipe years ago at a kindy function. It was before the internet and I asked the lady who brought them for the recipe. Unfortunately she was not willing to share it with me, so I had to search and wait a while until I finally came across it. I never really understand not wanting to share recipes! The joy it brings me when someone makes one of the recipes on my blog, can not be measured and besides there is very rarely an original recipe anymore. These biscuits are crunchy when served cold or soft at room temperature and because I add chocolate chips to mine the center is often gooey and moist.
You roll the mixture in icing sugar before popping them in the oven. Make sure you coat them really well as this makes the “crinkle” look all the better.
1 1/2 cup of self raising flour
50 grams of cocoa powder
1 1/2 cups of dark chocolate chips (I use Callebaut)
100 grams unsalted butter, cut into 1/2 inch pieces
2 teaspoons of milk
150grams of castor sugar
1 1/2 teaspoons of baking powder
2 teaspoons vanilla extract
1 cup icing sugar
Use a whisk to mix the flour, cocoa and baking powder in a medium bowl. Set aside.
In a large bowl, beat the unsalted butter and castor sugar and vanilla extract until light and fluffy. Beat in the eggs and milk.
Stir in the flour mixture until just combined. Cover the bowl with plastic wrap and chill for at least 2 hours. This is a very important step, otherwise they will spread too far.
Set racks in upper and lower thirds of oven and preheat to 170C degrees. Line two baking sheets with baking paper and place icing sugar in a small bowl. Roll chilled dough into balls, then roll each ball in icing sugar. Arrange the biscuits evenly on each baking sheet then place remaining dough back in the refrigerator. Bake the cookies for 12 -14 minutes or until puffy and just barely dry in the center. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an air-tight container.
Share on Facebook
August 4th, 2013
Lots of you out in the big land of the internet are great cooks who inspire me. You share your love of cooking with me and I really enjoy seeing what you cook and bake. One friend recently baked Lemon Biscotti and was kind enough to share the recipe with me. I have a lot of trouble with Biscotti. Almond bread is no problem at all but Biscotti can come out of the oven like a dried out brick. When I saw this recipe I thought… well I will try again and see what happens. I was pleasantly surprised to find that the recipe worked and the biscuits are delicious and easy to make. Whoo Hoo!
The recipe does have a glaze that you can dip the Biscotti in but I decided just to sprinkle some icing sugar on them. You can slice them in thicker slices if you would prefer. If you use gluten free self raising flour you would have a gluten free version and they are terrific with a cup of tea. The recipe came from www.diethood.com
For the Biscotti
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 1/2 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil
- 3 eggs
- Cooking spray
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/8 teaspoon fresh lemon juice
- Preheat oven to 350.
- In a large mixing bowl combine the flour, sugar, and baking powder.
- In a separate bowl bring together the lemon zest, lemon juice, canola oil, and eggs; add to flour mixture and stir until well blended.
- Turn dough out on to a lightly floured surface and knead lightly 7 to 8 times.
- Divide the dough in half.
- Shape each portion into an 8-inch long roll.
- Coat a baking sheet with cooking spray and place the rolls on the baking sheet, leaving a few inches between each roll.
- Flatten each roll to 1-inch thickness.
- Bake for 30 minutes.
- Remove the rolls from baking sheet and let cool for 10 minutes on a wire rack.
- Cut each roll diagonally into 15, half-inch, slices.
- Place the slices, cut sides down, on baking sheet.
- Reduce oven temperature to 325 and bake for 10 minutes.
- Turn cookies over and bake for an additional 10 minutes.
- Remove from baking sheet, and cool completely on wire rack.
- this is what the dough looks like after the first baking in the oven.
Make the glaze.
- Put the powdered sugar in a medium-sized bowl and add in the milk and lemon juice.
- Whisk to combine.
- Once the Biscotti have completely cooled, dip the flat side of the Biscotti into the glaze, or you can use a spatula and spread it – whatever is easiest for you.
- Lay the Biscotti cut sides down until the glaze is completely dry.
Also thought I would remind you that the James Street Food Trail 2013 is on in Brisbane now and you might like to visit for some of the food and experiences. I went yesterday and enjoyed sitting with friends and tasting the gourmet food. Here are some photos of the day. I’ll be going back and looking forward to meeting Frank Camorra from Movida on Saturday at Scrumptious Reads.
Food stalls and then a picnic area.
Hope to see you there.
Share on Facebook
July 5th, 2013
My friends know that I love to cook and love to travel. Often they will send me a photo of some amazing place they visited on their travels and I do enjoy looking at them. This week, from Toulouse I was sent this photo of a place there called Péchés Gourmande.
I studied the photo for a while and then decided I would try and bake one of the biscuits. It is the one in the middle next to the pink biscuit on the bottom shelf called Mantecados. I found out that they are a Spanish biscuit similar to the Polvoron and are known for the way they turn into powder in your mouth, they are often served around Christmas time in Spain.
I was also intrigued because they were made with vegetable shortening instead of butter which is something I hadn’t tried before. In Australia vegetable shortening is sometimes known as Crisco or FryMasta and it’s not too hard to find. I made mine a little smaller and decorated some with pistachios. They do taste great, lots of zesty lemon flavour with a hint of aniseed. I used Sambuca.
- 3/4 cups vegetable shortening
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar
- 1 egg yolk
- 2 tablespoons of an aniseed flavoured alcohol. I used Sambuca.
- 1 lemon peel, grated
- juice from 1/3 lemon
- 1/2 tsp cinnamon
- 2/1/2 cups unbleached white flour
- 1/2 tsp baking soda
- 1 egg white, beaten for glaze
In a bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until smooth. Add the egg yolk, anise, lemon peel, juice and cinnamon and mix together. Add flour and baking soda to mixture, a cup at a time. Be sure to mix well. Dough should be very smooth and soft.
Preheat oven to 170C. Roll into balls about the size of walnuts, using your hands. If dough is too sticky, mix in additional flour (from 1/4 to 1/2 cup). Place balls on to cookie sheet lined with baking paper. Lightly press down on each ball to flatten slightly (I made a pattern on the top of mine and then put pistachios on others). Using the beaten egg white, brush on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges – about 15-20 minutes.
Share on Facebook