Sunday, 27 November 2016

Bourbon Biscuit Dessert

Bourbon biscuits are a favourite in the UK.  They are two chocolate biscuits sandwiched together with a chocolate cream filling. 

I found a recipe for a dessert(he called it pudding) in Gary Rhodes' Step by Step Cooking.  It was for two large bourbon biscuits, sandwiched by two layers of chocolate brownie and a layer of chocolate ganache.  I rather liked the look of them so I decided I would try to make some, but with a few differences.

There are quite a few steps to making this recipe, but it is really quite simple, if a little painstaking.
In the Gary Rhodes recipe the amount of cocoa powder for the brownies was 115g.  I reduced this to 45g since I thought the rich ganache and the chocolate flavour of the biscuit would be more than enough.  I also changed the ganache to a simple cream and chocolate mixture, leaving out the sugar and egg yolks.  I also decided I wanted something to help the brownies stick to the biscuits, so opted for some raspberry jam.  Lastly the original recipe suggested a rich coffee syrup to complement the dessert but I didn't think this was necessary so I didn't bother with that.

First you make the biscuit, then the brownies and finally the ganache.  Then it is just a matter of assembling everything, using a little raspberry jam as well which helps to stick the brownies to the biscuits.

I am very happy with how mine turned out.  They are quite large and quite rich, so I think they are definitely best eaten as a dessert.
Bourbon Biscuit Desserts


Bourbon Biscuit Desserts - Video

Ingredients:
For the bourbon biscuits:
  • 115g softened, unsalted butter
  • 115g caster sugar
  • 275g self raising flour
  • 1 medium egg, beaten
  • pinch of salt
  • 45g cocoa powder
  • 30-40ml milk
For the brownies:
  • 175g unsalted butter
  • 45g cocoa powder
  • 3 medium eggs(large in USA)
  • 350g caster sugar
  • 115g plain flour
  • 2 tsp vanilla extract
  • 2 tbsp strong coffee
  • 2 tbsp raspberry jam tor sticking(I used seedless)
For the ganache:
  • 250ml double cream
  • 230g dark chocolate(chips or finely chopped)
Method:
  1. Start with making the biscuits by creaming the butter and sugar together until fluffy.
  2. Add the egg and sift in the flour, salt and cocoa powder.
  3. Mix together until combined, adding the milk until you have a soft dough.
  4. Put the dough in plastic wrap and chill in the fridge for at least 20 minutes.
  5. Preheat the oven to 180C/160C Fan/350F.
  6. Line two baking sheets with parchment paper.
  7. For the brownies line a large baking sheet that has a lip with parchment paper.
  8. Melt the butter and whisk together, in a bowl, with the coca powder.
  9. In a large bowl whisk the eggs and sugar together until thick and fluffy.
  10. Pour the butter/cocoa mixture into the egg mixture and whisk together.
  11. Add the flour, vanilla extract and coffee and mix to combine.
  12. Pour the brownie imxture into the baking tray and spread evenly, to a thickness of about 1 cm(use two baking sheets if one is not large enough, I used a standard UK one and a small one).
  13. Bake in the oven for about 10-11 minutes, until cooked but still very moist.
  14. REmove from the oven and place on a wire rack to cool.
  15. Roll the dough out to a thickness of about 3mm.
  16. Cut out 16 oblongs 10cm by 6cm(4inches by 2.5 inches).
  17. Place  the cut out dough on the parchment paper and just gently press the corners to round a little.
  18. Take the dull end of a skewer and poke ten hole, in two rows of 5 on each piece of dough.
  19. Bake in the oven for 10 minutes and then take out and place on a rack to cool.
  20. Place the cream in a saucepan and heat until almost, but not quite, boiling.
  21. Pour over the dark chocolate and stir until the chocolate has completely melted and the mixture has formed a smooth, runny ganache.
  22. Set aside to cool, in the fridge if you wish.
  23. The ganache will thicken as it cools, then whisk it to become a little fluffy.
  24. Cut out 16 oblongs from the brownies, just a little smaller than the biscuits.
  25. To assemble each bourbon dessert spread a thin coat of jam onto one side of two brownies.
  26. Place a biscuit, hole side up, onto the raspberry jam.
  27. Turn one biscuit brownie over and spread a thick covering of ganache all over. 
  28. Place the other biscuit/brownie on top and press down slightly.
  29. Repeat for the other seven.


Tip:  you may have enough dough, brownies and ganache to make more than 8 desserts.  So be clever how you cut out and you can then make more.

Thursday, 24 November 2016

Homemade Mincemeat

In preparation for making mince pies, just before Christmas, I have made my own mincemeat.  I actually posted this recipe on my blog two years ago, but today I have done it again, this time with a video.  

Some may wonder why I have posted this on a baking blog.  But of course, it is a precursor to another post, on 18th or 19 December, when I will make the mince pies.  They are definitely baked items. I have taken inspiration from a variety of recipes, using suet and a little butter.  Some recipes suggest only suet, and Mary Berry's recipe uses only butter.  


Now with this mincemeat you need to keep it, in the jars, for at least two weeks before using it.  Hence making it now, so that I can make the mince pies just before Christmas.


This recipe will make about 2 1/2 pounds of mincemeat.



Mincemeat
Mincemeat, top of jar

Mincemeat - Video
Ingredients:
  • 250g raisins
  • 375g currants
  • 100ml brandy
  • zest and juice of 1 lemon
  • 300g shredded suet
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • 1 tsp mixed spice
  • 1 large Bramley apple, peeled and grated
Method:
  1. Soak the currants and raisins in the brandy, for 30 minutes.  Then drain them, keeping the brandy.
  2. In a saucepan mix all the ingredients, except the brandy, together and heat on a low temperature, until it starts to simmer. Stir the mixture from time to time.
  3. Allow it to simmer for 10 minutes and remove from the heat.
  4. Stir in the brandy which was saved from the strained fruit.
  5. Allow to cool completely.
  6. When cooled decant into sterilised jars and seal the tops.  Leave a small gap, so the mixture is not touching the lid.

Tuesday, 22 November 2016

Cheddar Crackers

I came across some great looking cheese crackers, made with Cheddar cheese.  They looked so good so I wanted to make some to see if the taste was as good as the look. 

Having checked all over the internet I came across several sites and videos with precisely the same recipe, so I was unable to determine the origin.  I usually like to say where I have found a particular recipe, but in this case since I can't pin down the source I can't do that.

The recipe itself is very simple, with only three, or four ingredients and a little water.  Flour, butter and cheese are the main ingredients, with some optional flavouring if desired.

The pastry dough needs to be quite short, and not worked very much, so that the cheese stays in very small lumps, giving a strong flavour and allowing the pastry to be crispy and flaky.

You can make them whatever size you wish.  I opted to cut mine into roughly 1 inch square, so very easy to pop into the mouth for the lovely crunch and heavenly flavour.

I must say mine taste so good.  I could hardly stop eating them so quickly took them over to family.  Needless to say they were devoured in a very short time.  
Cheddar Crackers


Cheddar Crackers - Video

Ingredients:
  • 128g plain flour
  • 56g unsalted butter, cold and cut into cubes
  • 225g mature cheddar cheese(grated)
  • 1 1/2 tsp Flavouring, such as seasoned salt, aromat or whatever spice you like(optional)
  • 3-4 tbsp ice cold water
Method:
  1. Place the butter and then the flour into a food processor, with a dough blade or normal cutting blade fitted.
  2. Sprinkle over the seasoning if using. (if you aren't using you may wish to sprinkle 1/2 tsp salt).
  3. Add the grated cheese.
  4. Pulse repeatedly until everything is combined and like a breadcrumb with a few larger lumps.
  5. Add the water, a tablespoon at a time and pulse, until it looks as though the dough is going to clump into a large ball. - I used 3.5 tbsps of water.
  6. Before it clumps like that tip out onto a work surface and use your hands to push the mixture together into a ball.  Do not knead.
  7. Flatten the ball into a disk or a square and wrap in plastic film.
  8. Refrigerate for one hour.
  9. Preheat the oven to 190C/170C Fan/375 F
  10. Line a couple of baking sheets with parchment paper.
  11. Take the dough from the fridge and roll out, on a lightly floured service, into an oblong, about 1/8th inch thick(I actually cut my dough in half and did the rolling out in two parts).
  12. Once rolled out use a pastry/pizza cutter, or knife, to cut into squares of about one inch.
  13. Use the flat end of a bamboo skewer, or any other implement, to pierce a hole in the centre of each square.
  14. Place the squares onto the baking sheets, they can go quite close together since they wont spread much.
  15. Bake in the oven for 15 mins, or until a lovely golden brown colour.
  16. Remove from the oven and allow to cool for two minutes on the baking trays.
  17. Then scoop up the crackers and put onto a wire rack to cook completely. They will be nice and crisp.
  18. When cool place in an airtight container until required.


Thursday, 17 November 2016

Sausage Rolls - A Christmas Favourite

As we approach Christmas I am thinking of things that I can bake that are traditional at that time.  Sausage rolls certainly fit that bill.  Not large ones, rather, small almost two bite sized ones.  For mine I used a flaky pastry recipe from Delia Online.  These days many sausage rolls are made with puff pastry, and shop bought at that, which is not bad at all.  But I wanted something slightly different and wanted to make my own pastry.

Shortcrust pastry is also very good for these, but I do like flaky pastry, so that is what I wanted to do.

The recipe is very simple, with few ingredients, either for the pastry or for the sausage filling.  

I am very pleased with how mine turned out, they are so tasty, with sausage, onion and sage as the filling and the delicious, buttery pastry.

I urge you all to try these and then I am sure you will want to make some more for Christmas.  Once baked you can freeze the sausage rolls, provided you used fresh sausage meat(not frozen).  Then you just need to take them out of the freezer and allow them to defrost and pop them in the oven to reheat them.  So you can make them in advance of Christmas and have little to do to serve up a tasty treat.
Sausage Rolls


Sausage Rolls - Video

Ingredients:
  • 110g plain flour
  • 75g unsalted butter in a block, placed in freezer for 45 minutes
  • 1-2 tbsp cold water
  • pinch of salt.
  • 225g high quality sausage meat(at least 80% pork)
  • 1/2 an onion
  • 2 heaped tsbp of sage leaves
  • salt and pepper to taste
  • 1 egg lightly beaten to use as an egg wash
Method:
  1. Place the flour into a large mixing bowl and toss the butter in it.
  2. Then grate the butter into the flour, turning the block to stop the butter from melting on your fingers.
  3. Using a small spatula or a table knife turn the flour and butter over until all is mixed together.
  4. Add the tablespoon of water and continue to mix with the spatula.  
  5. Use your hands to pull the dough together, using a little more water if necessary, until the side of the bowl is clean.
  6. Place the dough into a plastic bag and refrigerate for 30 minutes.
  7. In a mini chopper, or hand blender with chopping attachment finely chop the onion and sage together. If you dont have a gadget to do it you can finely chop each by hand and then mix together.
  8. Preheat the oven to 220C/200C Fan/430F/Gas Mark 7
  9. Line a baking sheet with parchment paper(I used two baking sheets)
  10. In a bowl, using your hands mix the sausage meat and the onion and sage together until all combined.
  11. Divide the sausage mixture into two and on a floured work surface gently work each half into a sausage of about 30cm/12 inches in length.  
  12. Place on a piece of parchment paper until needed.
  13. Remove the dough from the fridge and roll out, on a floured surface into a rectangle 30cmx20cm(12 inches x 8 inches.
  14. Cut into two, lengthwise to have two 30cmx10cm rectangles.
  15. For each  length of sausage place onto one rectangle.
  16. Brush one long edge of the pastry dough with egg wash.
  17. Take the other long edge and pull it over the sausage, continuing rolling the pastry onto the egg washed edge.
  18. Turn the whole thing so that the exposed edge is on the bottom.
  19. Take a sharp knife and cut the long sausage roll into 6 pieces.
  20. Take a pair of scissors and snip each sausage roll in three place along the top.
  21. Place the cut sausage rolls onto the baking sheet.
  22. With a pastry brush wash each sausage roll with egg wash.
  23. Bake in the oven for 20 to 25 minutes, until the pastry is a nice golden brown and the sausage meat is cooked through.
  24. Remove from the oven and transfer to a wire rack to cool a little before serving.


Sunday, 13 November 2016

Christmas Cake 2016 - 3 Part Video

As we approach the Christmas Holidays it is time to think about what we will be eating.  In the UK we do love our traditional Christmas Cake.  So, although I have posted this recipe on my blog before, I am going to be making my Christmas Cake.  This needs to be done in advance of Christmas, to give time to feed the cake with brandy over a few weeks and then to add the marzipan and royal icing.

The cake will keep, in an airtight tin for many months, and even years, so making it in advance is a good idea.  In fact many people make theirs at the end of summer and keep it until Christmas to enjoy.

There are three distinct steps in making this cake, the first is the cake itself, which is full of fruit, chopped peel and nuts.  Then fed with brandy as well.  The second step is to cover the top and sides of the cake with marzipan(almond paste) which can be home-made or bought from a shop.  The third step is to ice the cake.

Traditionally the icing should be royal icing. As it says on wikipedia, Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. The use of raw egg whites is of concern to some people as there is a slight risk of salmonella in eggs. This fear can be allayed in two ways, firstly by using pasteursed egg whites that can be bought in most good supermarkets, or by pasteurising the eggs whites yourself.

If you decide you wish to pasteurise your eggs you can do it following the methods : How to pasteurise eggs


I shall be making three videos for the recipe and will update this blog each time I post a video, so you can make your cake along with me.

I have to say that this is a truly wonderful cake, so rich with fruit and so moist too. The marzipan with the delicious almond flavour is a treat too and the crunch of the icing is so much better than fondant icing, at least in this instance. A little glycerine can be used in the icing too, if you don't want it to become too hard.

Even when you have started to eat the cake the remainder can be kept for months in an airtight container and it will still be wonderful to eat.

Below is the complete recipe, for all steps in making the cake. As I said above, the videos will be added as I complete each process over the next few weeks, in good time for you to be able to make this for Christmas.


For this cake I fed it after one week and then after two weeks with another two tablespoons of brandy each time.  Then I left it a week, wrapped up, before applying the marzipan.   After that I left it for three days for the marzipan to set up before applying the royal icing.


Christmas Cake 2016 - Part 3

Christmas Cake 2016 - Part 2

Christmas Cake 2016 - Part 1



Christmas Cake 2016 - Part 1 - Video

Christmas Cake 2016 - Part 2 - Video

Christmas Cake 2016 - Part 3 - Video
Ingredients:
  • 225g/8oz plain flour
  • ¼ tsp salt
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 200g/7oz butter
  • 200g/7oz dark brown sugar
  • 2 tbsp black treacle
  • 1 tbsp marmalade
  • ¼ tsp vanilla essence
  • 4 free-range eggs, lightly beaten
  • 800g/1¾lb mixed dried fruits
  • 100g/3½oz chopped mixed peel
  • 150g/5oz glacĂ© cherries, halved
  • 100g/3½oz blanched almonds, chopped
For the Marzipan topping on the cake:
  • 400g/14oz marzipan(use more if you want a thicker marzipan layer)
  • 1-2 tbsp apricot jam
  • 1 tbsp water
For the royal icing
  • 3 free-range egg whites
  • 600g/1lb 5oz icing sugar, sieved
  • 1½ tsp liquid glycerine - optional
  • 1 tbsp lemon juice
Method:
  1. Heat the oven to 150C/130C Fan/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
  2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
  3. Cream the butter and the sugar in a large mixing bowl and then mix in the treacle, marmalade and vanilla essence until light and fluffy.
  4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
  5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
  6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
  7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
  8. Remove from the oven and leave to cool in the tin for 15 minutes.
  9. Turn out on to a wire rack and leave to cool.
  10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy. Let the brandy soak into the cake.
  11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
  12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake. ( I will do this twice, next week and the week after).  
  13. After the final feed of brandy leave the cake for another week, in the foil and airtight container.
  14. To decorate the cake, place the cake on a turntable, foil board or cake plate.
  15. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
  16. If the top of the cake is uneven turn it over so that the bottom becomes the top.
  17. You can then, if you wish, fill the gaps between what is now the bottom of the cake and the turntable with marzipan pieces, pushing it in to make the whole thing level.  That will give you a level surface for the marzipan layer.
  18. Place the apricot jam and the water in a small pan and bring to the boil.
  19. Remove from the heat and strain to remove any bits.
  20. Brush the cake all over with the  apricot jam.
  21. Roll out the marzipan to a thickness of 3-4 mm.
  22. Carefully pick the marzipan up, rolled over the rolling pin and gently lay on the cake, centering it so that the sides will be covered.
  23. Use your hands to flatten the marzipan on the top of the cake, sticking it to the apricot jam.
  24. Gently, using your hands again, flatten it against the sides too, lifting and pressing again to ensure no crinkles. 
  25. Cover the cake with a clean tea towel and then leave in a cool place for at least one day, to allow the marzipan to set firm enough for the icing.
  26. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
  27. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. 
  28. If you are doing a flat icing you can add it in layers and let it set before adding the next layer.  But you need to keep the icing sugar in an airtight container, preferably with plastic film touching the surface, between layering.  You can also sand the icing once it has set to make it entirely smooth all over.
  29. Decorate with Christmas ornaments, or however you wish.

Thursday, 10 November 2016

Raspberry & Cream Cheese Brownies

Having read an article in a magazine about brownies topped with cream cheese and raspberries I decided I would try it out.  The magazine suggested buying a brownie mix, but I prefer to make things from scratch whenever possible.  So I came up with my own interpretation.

A rich, moist brownie that was to be topped with the cream cheese and raspberries before being baked.  

To add a little extra to the brownies I also incorporated some white chocolate and milk chocolate chips.

The baking time was a bit of a guess, but I started with 45-50 minutes.  However after that time I tested with a skewer but the mixture still seemed rather too  wet.  So I baked for a further fifteen minutes, by which time the cream cheese was still a little wobbly when the cake tin was shaken, but not too much.  

So I turned off the oven and left the the brownies in to allow the cream cheese to set just a little firmer before removing and allowing to cool completely.  As you would expect with all that extra chocolate added at the last minute this is very moist and must be left to cool completely to firm up before cutting.

The recipe itself is relatively straightforward and doesn't take too long to prepare.  The result is a a rich and moist brownie, so full of chocolate and topped with the delicious cream cheese and the sharp hit of raspberry.
Raspberry & Cream Cheese Brownies


Raspberry & Cream Cheese Brownies - Video

Ingredients:
For the brownies:
  • 185g dark chocolate
  • 185g unsalted butter
  • 85g plain flour
  • 40g cocoa powder
  • 275g golden caster sugar(caster sugar or granulated would be fine too)
  • 50g milk chocolate chips(optional)
  • 50g white chocolate chips(optional)
  • 3 medium eggs(large in USA)
For the topping:
  • 400g cream cheese
  • 30g caster sugar
  • 20g plain flour
  • 1 medium egg(large in USA)
  • 1/2 tsp vanilla extract
  • Raspberries to poke into the top(I used 12 as I wanted to divide the baked brownies into 12)
Method:
  1. In a bain-marie(double boiler) heat the chocolate and butter until melted and mixed together into a silky smooth sauce.  
  2. Remove from heat and leave to cool.
  3. Preheat the oven to 180C/160C Fan/350F
  4. Line a 20cm/8 inch square cake tin with aluminium foil.
  5. In a stand mixer(or with a hand mixer) whisk the eggs and sugar together until thick, pale and doubled in size.
  6. Pour the melted chocolate and butter into the eggs and gently fold in, trying not to knock all the air out.
  7. Sift the plain flour and cocoa powder onto the top of the wet mixture and gently fold in to combine.
  8. Add the milk and white chocolate chips, if using, and gently fold in.
  9. Pour the batter into the cake tin and gently spread into the corners and level off.
  10. With a hand mixer, in a large bowl(can do this by hand too), Beat the cream cheese, egg, vanilla extract, flour and sugar together until well combined.
  11. Spoon the cream cheese mixture onto the top of the brownie mixture and gently spread all over.  Be careful not to spread too vigorously of you may mix the cream cheese into the brownie mix.
  12. Place raspberries on to the top and push into the cream cheese until almost level.
  13. Bake in the oven for 45-50 minutes and then check with a skewer, if it is very wet bake for a further 15 minutes or so, until the top wobbles only slightly when the tin is shaken.
  14. Turn off the heat and leave in the oven for a further 30 minutes.
  15. Remove from the oven and allow to cool completely efore removing from the tin.
  16. Cut into squares to serve.


Saturday, 5 November 2016

Black Treacle/Molasses Cookies

I saw a lovely sounding recipe on Joy of Baking for molasses cookies.  So I thought I would try it out, but using Black Treacle instead of molasses.  The reason for that is that I had black treacle, and it is very similar indeed to molasses, being made from raw cane sugar.  Indeed in it much more common in the UK than molasses, though I have used that for several recipes in the past.

This cookie has some strong spicing too, with cinnamon, ginger and cloves, as well as dark brown sugar, which also has a molasses flavour.  Now I have a feeling that dark brown sugar in the UK is actually darker, with a more intense flavour than dark sugar in the USA.  So maybe I could have used light brown sugar, but no matter as my cookies turned out very well indeed.

Although this is a simple recipe it does take quite some time, from start to finish since the cookie dough needs to be firmed up in the fridge for about 3 hours.  But you could easily make the dough one day, put it in the fridge, and then roll into balls and bake the next day.

As I mentioned my cookies turned out just great, full of the rich molasses flavour with the lovely mixture of spices.  When first baked they are nice and crisp on the outside and soft and chewy in the middle. I will surely be baking these again in time for Christmas.

This recipe will make 36-40 cookies of 20 grams each.


Black Treacle/Molasses Cookies
Black Treacle/Molasses Cookies - Video

Ingredients:
  • 260g plain flour
  • 113g softened butter
  • 200g dark brown sugar
  • 1 medium egg(large in USA)
  • 80ml black treacle(or molasses)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tbs vegetable oil
  • granulated sugar for rolling
Method:
  1. In a stand mixer, with paddle attachment, or with a hand mixer, beat the sugar and eggs together  until fluffy.
  2. Add in the egg, vanilla extract and black treacle into the butter mixture and beat to combine fully.
  3. Add the oil and beat to combine.
  4. In a separate bowl mix the flour, cinnamon, ginger, cloves baking soda and salt.
  5. Add to the cookie mixture and beat until just combined.
  6. Place the dough in a bowl and cover with plastic wrap and chill in the fridge for 3 hours.
  7. Preheat the oven to 190C/170C Fan/375 F.
  8. Line two baking trays with baking paper/parchment paper. (you will need to bake two batches of two trays).
  9. Roll the cookie dough into balls weighing about 20g and then roll each ball into granulated sugar until coated.
  10. Place the balls on the baking trays, leaving a gap of about 2 inches to allow spreading.
  11. Use the bottom of a glass to flatten each ball slightly.
  12. Bake in the oven for 9 to 10 minutes until the cookies have spread and cracked a little.
  13. Remove from the oven and allow to cool for 5 minutes then gently transfer the cookies to a wire rack and allow them to cool completely.