Digestive Biscuits

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I’m missing my friends from England so I made these.

INGREDIENTS

75g cold butter

100g wholewheat flour

65g oatmeal

1/4 teaspoon baking soda

35g brown sugar

1 to 2 tablespoons milk

melted chocolate for decoration

DIRECTIONS

In a large bowl, mix together butter, flour and until with your fingers until it looks like breadcrumbs.

Add in baking soda and sugar and mix to combine.

Add 1 tablespoon of milk and form a dough.  Use an additional tablespoon of milk if it is not coming together. It should stick together but not all over your hands.

Shape the dough into a thick slab. Place it between two sheets of plastic wrap and use a rolling pin to roll it out to 2cm thick.  Chill for at least 30 minutes.

Roll out dough onto floured surface to about 1cm thick. Using a straight edged cookie cutter cut as many rounds as you can. Use a fork to make pricks in each cookie. Place on a cookie sheet and chill for 20 minutes while oven is preheating to 325 degrees.

Bake for 10 to 12 minutes until edges start to brown.

Once cooled, dip in melted chocolate.

I worked with this recipe.

 

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Jam in a Blanket


So simple. So good.

INGREDIENTS

8 oz softened cream cheese

1 cup butter, room temperature

1/4 cup sugar

2 1/2 cups flour

1 cup jam

Powdered sugar for dusting

DIRECTIONS

Preheat oven to 350.

Cream together cream cheese, butter and sugar until fluffy and blended.

Gradually beat in flour until crumbly dough forms.

Form into a ball and transfer to floured work surface.

Roll out to about ⅛” thickness.

Cut into 2″ squares.

Place about ⅓ teaspoon of jam in middle of each square.

Pull up two diagonal corners or each square and pinch together in the middle.

Tranfer to prepared sheet leaving about an inch in between each.

Bake for 12-14 minutes or until lightly browned.

Leave on cookie sheet for 5 minutes before moving to wire rack to cool.

Dust with powdered sugar.

I got the recipe here.

Ultimate Pignoli Cookie

  
Hands down, my favorite cookie.

INGREDIENTS

1 cup granulated sugar

1 teaspoon orange zest

1 teaspoon lemon zest

1 vanilla bean, seeds scraped

10 ounces almond paste

¼ teaspoon salt

2 large egg whites, lightly beaten

¼ teaspoon almond extract

powdered sugar

1/2 cup pine nuts

DIRECTIONS

Preheat oven to 325 degrees F.  Line baking sheets.

In a small bowl, mix together granulated sugar, zest, and scraped vanilla seeds.  Use your fingers to works the zest and vanilla into the sugar, creating a fragrant, moist sugar.

Place sugar in the bowl of an electric stand mixer fitted with a paddle attachment.  Add the almond paste and salt.  Beat on medium speed creating a crumbly sugar and almond mixture.

While almond mixture is combining in the mixer, place two egg whites in a small bowl.  Whisk with a fork until loose and frothy.  This will help in pouring the egg whites into the mixer.

With the mixer on medium speed, gradually pour the egg whites in to the crumbly almond and sugar mixture.  Beat until a smooth paste is formed.  Add the almond extract and beat to combine.

Scoop batter by the heaping tablespoonful onto the prepared baking sheet.  Sprinkle generously with powdered sugar.  Using the tips of three of your fingers, make indentations in each cookie. Top with as many pine nuts as you like. 

Bake cookies for 20 to 25 minutes or until cookies are lightly browned on top.  Remove from the oven and allow to cool on the pan.  Cookies will last for 5 days if stored in an air tight container.