Strawberry Cheesecake Cupcakes

Great fun to make, and with a surprise strawberry and cheesecake filling on the inside! Makes 12 large cupcakes.

Ingredients

For the Cake

350g Plain Flour

1.5tbsp Baking Powder

140g Caster Sugar

Finely Grated Rind of Two Oranges

1/2tsp Salt

2 Eggs

250ml Milk

85g Butter, Melted

For the Filling

175g Reduced Fat Cream Cheese

3 tbsp Sugar

6 Strawberries, Halved

For the Icing

100g Reduced Fat Cream Cheese

10g Butter, Softened

300-500g Icing Sugar

Freeze-Dried Strawberries (optional)

Method

1. Grease or line a muffin tin and preheat oven to 200C/Gas 6/fan 180C. Sift the flour, baking powder and salt into a large mixing bowl, and stir in the orange rind and salt. 

2. Beat the eggs and milk in a small jug, and stir in the butter. Add to the dry ingredients gradually to make a loose and slightly lumpy mixture. 

3. For the filling, mix the cream cheese and sugar together. Half fill each hole in your tin with cake mix, then push in half a strawberry, and top with a teaspoon of filling. Then add a spoon of cake mix on top to cover the strawberry and filling. 

4. Bake for 15 minutes, or until a skewer comes out clean, and leave to cool completely.

5. Meanwhile, prepare the icing by beating the sugar and cheese together until fluffy, and then gradually adding the icing sugar until you get a thick paste consistency that is still spreadable.

6. To finish, using a small palette knife, spread the top of each cupcake with icing, and sprinkle on some freeze-dried strawberry pieces.

Enjoy :)

                                                                                                                                                                                               

Italy-Inspired Three Flavour Focaccia

Soft and moist on the inside and topped with some great flavours, this bread is so easy, yet tastes so good and looks like the italian flag! Makes 2 18x27cm loaves. 

 Ingredients

For the Focaccia

400g Strong White Flour

100g Fine-Ground Semolina

7g Instant Yeast

1/2tbsp Salt

1/2tbsp Golden Caster Sugar

300ml Lukewarm Water

For the Olive Topping

Two handfuls of pitted Green Olives

Salt 

For the Feta Topping

Approx. 50g Feta, cubed

20g Parmesan, Grated

Salt

For the Tomato Topping

Two handfuls of Cherry Tomatoes

A handful of Sun Dried Tomatoes

Olive Oil

Salt

Splash of White Wine Vinegar

Large Handful of Rosemary

Olive Oil

Handful of Basil, Roughly Cut

Method

1. Add the yeast and sugar to the water, and set aside. Mix the flour, semolina and salt together in a large mixing bowl, and create a well in the middle.

2. Once the yeast has started to foam, gradually add the water-yeast mixture to the flour, stirring with a fork as you go, and then using your hands, bring together to form a ball of dough, picking up as much flour from the bowl as possible.

3. Place onto worktop, and knead for about five minutes, or until you get a smooth, springy dough. Lightly grease your bowl with olive oil, and place dough inside and cover with a damp towel. Place in a warm area, and leave to rise until doubled in size, or about half an hour.

4. In the mean time, prepare the tomato topping. Quarter the cherry tomatoes, and chop the sun dried tomatoes. Place in a bowl with a drizzle of olive oil, and a splash of white wine vinegar. Season with salt and pepper.

5. Once the dough has risen, punch the air out of it, and split it into half if you want to make two loafs. Stretch each out in separate lightly olive-oiled 18x27cm baking tins, and place the olives on one third of each loaf, the feta and parmesan in the middle, and the tomato topping on the last third. Drizzle with olive oil, salt and pepper, and sprinkle on some roughly cut basil and rosemary leaves.

6. Preheat the oven to 220C, and leave loafs to prove in a warm place for about 20 mins. Bake for 20 mins, or until golden on the outside, and leave to cool for a few minutes before taking out of the tins.

Enjoy :)

Banoffee Cupcakes

A fantastic recipe making use of my favourite flavour combination - banana and toffee. What really makes it is the rich caramel filling right in the middle. If you don't want to make the caramel sauce though, you can always buy some. Quantities were a bit weird; this ended up making about 36 mini cupcakes, and probably would make about 18-20 normal sized cupcakes.

 Ingredients

For the Cakes

225g Plain Flour

1tsp Baking Powder

1/2tsp Bicarbonate of Soda

115g Butter, Softened

170g Caster Sugar

1tsp Vanilla Bean Paste

2 Eggs, Beaten, and at room temperature

3 Bananas, very ripe, mashed

For the Caramel Sauce

125g Caster Sugar

71ml Double Cream

25g Butter

Liquid Glucose

For the Mascarpone Icing

133g Mascarpone Cheese

73g Full Fat Cream Cheese

1/2tsp Vanilla Paste

300g Icing Sugar

Banana Chips (Optional)

Chocolate Decorations (Optional)

Method

1. Preheat the oven to 180C/160C fan/350F, and grease or line some muffin trays. Beat the butter and the sugar for the cake mix in a freestanding mixer until the mix is cream-coloured. Add the vanilla paste and mix, and then gradually add the beaten eggs, making sure to mix thoroughly between each addition.

2. Fold in the mashed bananas, and then sieve in the dry ingredients and fold them in. Fill the cupcake holes/cases 2/3 the way full, and bake in the oven for 25 minutes, or unitl a skewer placed in the middle of one comes out clean. Place onto a wire rack to cool.

3. While the cakes are baking, make the caramel sauce by adding the sugar and 2tbsp water to a saucepan, and stirring on a low heat until all the sugar has dissolved. Then turn the heat to medium-high, and bring the mixture to boil, adding a squirt of liquid glucose to ensure it doesn't crystallise. 

4. Leave the mix boiling until a caramel colour is achieved, but be careful not to burn it, about 4-5 minutes. Remove from the heat as soon as you have the right colour, and stir in the cream and butter. Leave to cool completely.

5. While waiting for the cakes and sauce to cool, make the icing. Beat the cheeses in a mixer until smooth and light, then add the vanilla paste, and sieve in the icing sugar a quarter at a time, beating slow at first each time to make sure icing sugar doesn't get everywhere. Add a teaspoon or two of the caramel sauce if you want.

Mix until well incorporated and at a consistency you like. If too thick, add a small bit of milk, and if too loose, add more icing sugar.

6. To assemble the cupcakes, cut a circle into the top of each cupcake with a knife, careful not to go too deep, and cut a small hole, taking out a small cylinder of cake. Remove the bottom part of the cylinder, so you have a small cap for each of the holes, and using a piping bag or a squeezy bottle, fill each hole with caramel sauce, and place the cap on top.

7. Place the icing into a piping bag with a nozzle of your choice, and pipe on to the cupcake. Alternatively spread it on with a palette knife. Finish with banana chips and/or chocolate decorations and a drizzle of caramel sauce.

Enjoy :)

Lemon Meringue Pie Cupcakes

A nice twist on a classic dessert; these zesty cupcakes should blow your taste buds away. It's comprised of lemon cupcake, lemon curd, swiss meringue and a little biscuit. If you're lucky enough to have a blowtorch, then you can use it to finish the cupcakes, otherwise they will need to go under the grill. Makes 12 Cupcakes or 24 mini cupcakes.

 Ingredients

For the Lemon Cupcakes

100g Butter, Softened

200g Caster Sugar

4 tsp Lemon Zest

2 Eggs, Beaten and at Room Temperature

225g Self-Raising Flour

125ml Milk

For the Biscuits

112g Plain Flour

55g Butter, Cubed

40g Sugar

1/2 a Large Egg, Beaten

2 tsp Lemon Zest

For the Swiss Meringue

2 Egg Whites

125g Caster Sugar

Lemon Curd, Store-bought or homemade

Method

1.Start with the biscuits. Heat the oven to 180C/160C fan/350F, and line a baking tray. Place the flour, butter and sugar into a mixing bowl, and rub the butter in with your fingertips until the mixture resembles breadcrumbs.

2. Mix in the lemon zest and the egg to form a dough, and wrap in clingfilm and chill for 20 minutes. After chilling, roll dough on a floured surface to about 1cm thickness, and using small cookie cutters or a knife (depending on the size of cupcakes you're making), cut out the biscuits, and place on the baking tray. 

3. Place the baking tray in the fridge for about 10 minutes to ensure the biscuits hold their shape, and then place in the oven for about 15 minutes, or until lightly browned. Take out and cool on a wire rack, and keep the oven on.

4. For the cakes; grease/line cupcake trays, and cream the butter, sugar and lemon zest together in a freestanding or hand mixer until cream in colour, and then gradually add the beaten egg, mixing well after each addition, being careful not to add too much to make the mix curdle. 

5. Sieve 1/4 of the flour into the mix, and fold in with a large spoon. Add in 1/4 of the milk and do the same. Alternate between folding in flour and milk until finished, and then divide between cupcake holes. Bake for 15-20 minutes, or until a skewer comes out clean (beware - they are lighter than normal cupcakes, so be careful not to overbake). Transfer to a wire rack to cool completely.

6. In each of the cupcakes, cut a small cylinder out of the centre with a sharp knife, and cut of some of the bottom of the cylinder you have just cut out, to form almost a lid for the hole. Fill a piping bag with lemon curd, and using a fine nozzle, or a cut a small hole, and pipe the lemon curd into the cupcakes and cover with the 'lids'. 

7. For the meringue, set up a bain-marie by putting water in a saucepan, and keeping it at a temperature where it's not bubbling on the surface at all, but steaming. Place the egg whites and sugar in a plastic bowl, and place on top of the pan. Using an electric hand mixer, whisk, making sure to touch the bottom of the bowl. Once you start to see pretty defined waves created by the mixer, mix for about 2-3 minutes more, where you should have a pretty thick consistency that holds a peak. Take the bowl off the saucepan and leave to cool.

8. Using a piping bag with a star nozzle, or even a round one, pipe the meringue onto the cupcakes in any design you want. If you have a blowtorch, heat around the top of the cupcakes until browned as much as you want, otherwise place the cupcakes under the grill, keeping an eye on how brown they are getting. Once done, place a biscuit on top.

Enjoy :)

Carrot Cupcakes

The pineapple in these keep them moist, but also add a subtle 'tropical' flavour - perfect for those like me who are stuck in a country that thinks that it's winter during summer, so at least when it's raining, you can still pretend. Makes 12 cupcakes or 24 mini cupcakes. 

      

 Ingredients

For the Cakes

88g Plain Flour

1/2tsp Baking Powder

1/4tsp Bicarbonate of Soda

1/2tsp Ground Cinnamon

A Pinch of Salt

1 Large Egg

100g Caster Sugar

50ml Vegetable/Sunflower Oil

1/4tsp Vanilla Extract

1 Large Carrot, Peeled and Finely Grated

30g Tinned Pineapple, Drained and Finely Chopped

2tbsp Chopped Walnuts, Plus Extra for Decorating

For the Cream Cheese Icing

22g Unsalted Butter, Softened

120g Full Fat Cream Cheese

150g Approx. Icing Sugar

Method

1. Preheat oven to 180C/160C fan/Gas 4, and grease/line a cupcake tin. Weigh and measure the flour, baking powder, bicarb, cinnamon and salt, and mix together in a bowl. 

2. Using a freestanding or handheld mixer, beat the egg and sugar until pale and fluffy; about 10 minutes. Gradually add the oil and vanilla, beating meanwhile, until combined. Sift in the dry ingredients, and fold in with a metal spoon until evenly distributed.

3. Stir in the carrots, walnuts and pineapple, and divide mixture between muffin cases. Bake for 22-25 minutes, or until a skewer inserted in the middle of one comes out clean. Leave to cool fully before icing.

4. While the cakes are cooling, beat the butter until very soft, and then add the cream cheese, mixing until completely incorporated. Then sieve in 1/3 of the icing sugar, and mix in, starting slowly. Repeat with the next third, and the last, adding milk or more sugar to reach the desired consistency. If you want to pipe it, it should be fairly thick. 

5. Pipe or spread the icing as desired on the cool cakes, and top with a sprinkle of chopped walnuts.

Enjoy :)

Maryland Cookie's and Cream Cake

Maryland cookies are by far the best packaged chocolate chip cookies you can find in the UK (even though they're not even made or sold in Maryland, or for that matter, the US), so why not make a cake out of them? If you haven't got buttermilk, you can just mix half plain natural yoghurt with half milk.

            Ingredients

For the Cake:

110g Unsalted Butter,Softened

380g Caster Sugar

320g Plain Flour

4tsp Baking Powder

1tsp Salt

320ml Buttermilk

3 Large Eggs

135g Maryland Cookies (or any other chocolate chip cookies)

For the Icing:

500g Icing Sugar, Sifted

160g Unsalted Butter, Softened

250g Mascarpone

3 Maryland/Chocolate Chip cookies, crumbled

Method

1. Preheat oven to 150C fan/170C/Gas 3, and line the bottom three 20cm (8inch) cake tins, and grease the sides. If you only have one, don't worry, it will just mean it will take longer, and you'll have more trips to the oven.

2. In a freestanding electric mixer or a handheld whisk, cream the butter and sugar until light and pale (it won't have the regular consistency of creamed butter and sugar as the ratio of butter to sugar is different). 

3. In a large jug, mix the buttermilk and the eggs. Very gradually, in a slow but steady stream, add about half of the jug while the mixture is being whisked, making sure it all stays well combined. Once half is added, sieve in the dry ingredients, and continue to mix on a slower speed. Then again, very gradually add the rest of the jug into the mix. 

4. Break the cookies into pieces by hand, no more than about 2cm in length, and fold into the batter. Divide into three cake tins, and place into the oven for 30-35 minutes, or until golden brown, springs back to the touch, and a skewer comes out clean. Once the cakes are cool to the touch, go around the edges of the cakes with a small palette knife to loosen it a bit, and remove from the tins, transferring them to a wire rack.

5. For the icing, use a free standing mixer or handheld whisk to cream the butter and sugar together until very light and pale, starting on a low speed so that icing sugar doesn't go everywhere. Add about a third of the mascarpone and beat until smooth, then add the rest, and mix for a few minutes on a high speed until much lighter in texture and colour. 

6. Once cakes are completely cool, you can start assembling. Take one cake, and add about 4 or 5 tablespoons of icing on top, smoothing out with a palette knife, and liberally sprinkling cookie crumbs on top. Top with the next cake and repeat. Add the last layer, and frost the top and sides of the cake, trying to ensure there are no gaps. Top with either leftover crumbs, broken up cookie pieces, or just leave plain. 

Enjoy :)

After Eight Mint Chocolate Cupcakes

Who doesn't like mint and chocolate? This recipe tries to copy the 'after eight' mint, with the dark chocolate cake, and the secret mint fondant filling inside. Not really sure what to say about quantity though, for me it made 24 mini muffins and 4 regular ones. 

Ingredients

For the Sponge

50g Dark Cooking Chocolate

123g Butter

113g Sugar

2 Eggs, Beaten

50g Self-Raising Flour

1.5 tbsp Cocoa Powder

Pinch of Salt

Mint Filling

100g Icing Sugar

3/4tsp Peppermint Extract

Some Water

Mint Buttercream

60g Butter, Soft

250g Icing Sugar

1/2tsp Peppermint Extract

1/2tsp Vanilla Extract

Some Milk

Green Food Colouring

A few thin mint chocolate crisps

Method

1. Preheat oven to 180C/fan 160C/Gas 4. Line/Grease a mini muffin or regular muffin tin. Put the chocolate and butter into a bain-marie and melt, stirring throughout. Remove from heat and stir in the sugar. Pour into a mixing bowl and leave to cool for 10 minutes. 

2. Beat the mix with a handheld or freestanding mixer for about 3 minutes, or until much lighter in colour, and gradually add the beaten eggs, beating well inbetween each addition for about 10 seconds. Sift in the dry ingredients and fold in until well incorporated. 

3. Fill the holes of the tins 3/4 of the way with mix, and place in the oven for about 25 minutes, or until a skewer comes out clean. They should have a brownie-like texture. In the oven they will rise, and then fall, so don't be alarmed if they do so. Place on a wire rack to cool. 

4. Whilst they are cooling, make the fondant filling. Mix the icing sugar, 1tbsp water and peppermint extract with a whisk until blended, then add about 1/2 tbsp more water and whisk until well incorporated. You are looking for a thick liquid texture. 

5. Once the cakes are fully cooled, using a knife, and not cutting too deep, cut a cylinder out of the top of a cupcake, and fill with fondant filling. Place the cylinder back in to the cupcake and set aside. Do the same for all.

6. For the icing, mix the sugar and soft butter together, then add the flavourings. Add 1 tbsp milk, and use a handheld whisk to bring it all together. Add another as much milk as necessary to form a quite thick icing, mixing inbetween additions, and add food colouring slowly to reach your desired colour. Pipe onto the cupcakes with a star nozzle. 

7. Cut the chocolate crisps into shards or rectangles, and stick on the top of the cake. 

Enjoy :)

Banana Boston Cream Cake

A fantastic recipe; this chocolate covered banana cake is filled with homemade custard - and tastes amazing. A nice fruity, indulgent version of the traditional Boston Cream Pie. Takes a good few hours, but is definately worth it!

 Ingredients

For the Sponge

100g Unsalted Butter, Softened

150g Caster Sugar

2 Large Eggs, Beaten and at room temperature

2 Very Ripe Bananas, Mashed

125g Soured Cream

1tsp Vanilla Extract

300g Plain Flour

1/2tsp Salt

3/4tsp Baking Powder

1tsp Bicarbonate of Soda

For the Custard

250ml Whole Milk

1tsp Vanilla Extract

3 Egg Yolks

50g Caster Sugar

15g Plain Flour

15g Cornflour

For the Dark Chocolate Ganache

150g Good Quality Dark Cooking Chocolate, Chopped

150ml Whipping/Double Cream

To Decorate (Optional)

20g White Cooking Chocolate

20g Dark Cooking Chocolate

5g Margarine

1 Digestive Biscuit, Crushed

Method

1. Preheat the oven to 170C/150C fan/Gas 3, and line or grease two 20cm sandwich tins.

2. Using a free-standing mixer, cream the butter and sugar until it turns a cream colour. Slowly add a bit of the beaten eggs, mixing well after each addition.

3. In a jug, mix the mashed bananas, soured cream and vanilla, and then slowly add to the mixer on a low speed, making sure everything is incorporated. At this point it may curdle, but don't worry.

4. Sieve in all of the dry ingredients, and fold in with a spatula until even and smooth. Split between the two tins, and bake for about 25-35 minutes, or until a toothpick placed in the center of the cake comes out clean. Once baked, take them out of the tins after 10 minutes of cooling time, and then leave on a wire rack to cool fully.

5. Whilst the cakes are baking, prepare the custard. Heat the milk and vanilla extract in a saucepan and a medium-low heat until it boils. Meanwhile mix the yolks, sugar and flours to form a paste. Pour a bit of the warmed milk onto the paste and mix. Place paste into the saucepan, and put on a medium heat. Whisk for about 4-5 minutes, or until it properly thickens up and is smooth - but no longer or the eggs will scramble. Pour onto a baking tray and cover with cling film - this will stop a skin from forming. Leave to cool.

6. As the cakes are cooling, prepare the ganache. Do this by heating the cream in a saucepan until it's almost boiling and then pour on top of the chocolate, mixing until its all melted, and a smooth and glossy ganache is formed. Set aside to cool. 

7. Once the cakes are cool, using a hand mixer, whisk the custard until smooth. Then spread the custard on top of one of the cakes with a palette knife, and place the other cake on top. Wrap the sides tightly with cling film, and place in the fridge for 40 minutes so the custard sets.

8. Whilst the cake is setting, make the chocolate curls. Melt the two chocolates separately, the dark with 3g of margarine, and the white with 2g. Pour into a lined ramekin, and swirl with a toothpick. Place in the fridge until completely set, and then remove the block of chocolate, and (with cold hands) use a swivel bladed vegetable peeler to peel off curls. This step may take a few attempts, and a few times you might have to put the block in the fridge for a bit before carrying on. Place the finished curls in the fridge until needed. 

9. Once the cake has set, take off the cling film, and place on a wire rack with a plate underneath. Pour the ganache on top and smooth out with a palette knife around the sides. Leave for a while, and then before the ganache has completely set, place your biscuit crumbs and curls however you want.

Enjoy :)

Foolproof Chocolate Fondants

One of my favourite, rich recipes of all time, this mouth watering chocolate sauce-filled sponge dessert awesome. Make sure you use good quality chocolate. 

Makes 4. 

Ingredients

100g Dark Cooking Chocolate

120g Caster Sugar 

!00g Plain Flour, Sifted

100g Unsalted Butter

2 Eggs

2 Egg Yolks 

2tsp Tia Maria Liqueur (optional) 

Some Cocoa Powder

Strawberries and Ice Cream (To Serve)

Method

1. Grease 4 ramekins and dust with cocoa powder, spreading evenly and letting the excess fall into the next one. Heat the oven to 160C/140C fan. 

2. Melt the butter and the chocolate over a bain-marie, and leave to cool slightly

3. Whisk the eggs, yolks and the sugar until pale and thick, and then add the chocolate mixture. Fold in the flour and liqueur, and distribute between the 4 ramekins.

4. Bake for 12 minutes, or until the tops of all of them don't look glossy. Leave for 3 minutes. 

5. Carefully go around the outside of each fondant with a small palette knife - if you muck this up, it won't turn out properly. Carefully turn onto plates, and serve immediately. 

Enjoy :) 

Chocolate Milk Cupcakes

Exam season is over! Time for summer holidays! A recipe trying to imitate the refreshing cold chocolate drink, it's originally from the 'Lola's Cupcakes' recipe book, but with a few alterations. I decided to experiment with the decoration, instead of the chocolate sprinkles suggested by the recipe, I decided to do a range of toppings; cake crumbs, chocolate shards and chocolate leaves. It's up to you which one you choose, but each method is in the instructions. Makes 12 Muffins or 24 Mini Muffins.

 Ingredients

For the Cake

2 Eggs, Beaten

50g Dark Cooking Chocolate, Chopped

87g Butter

112g Caster Sugar

50g Self-Raising Flour

                      1 1/4 tbsp Cocoa Powder

A Pinch of Salt 

For the Vanilla Buttercream

60g Butter, Softened

250g Icing Sugar

1/2 tsp Vanilla Extract

2 tbsp Milk

For the Chocolate Leaves/Shards

50g Dark Cooking Chocolate 

Small, edible, non-toxic leaves with deep veins, such as bay leaves, mint leaves or rose leaves - Thoroughly Washed and Dried 

Method

1. Preheat the oven to 180C/Gas mark 4, and grease a 12 hole muffin tin, or a 24 hole mini muffin tin.

2. Melt the chocolate and the butter together in a bain-marie, remove from heat, and stir in the sugar. Let the mixture cool for about 10 minutes, and transfer into a mixing bowl.

3. Beat with an electric hand mixer for about 3 minutes, then gradually pour in the beaten eggs, mixing well between each addition. Sieve in the flour, cocoa and salt, and fold in with a metal spoon until incorporated. 

4. Pour the mixture into the tin, filling the holes up around just over 3/4 of the way, and bake in the oven for 20-25 minutes, or until well risen, and if a skewer is placed inside, it comes out clean. Leave for 10 minutes to cool, then with a small palette knife, gently ease the cupcakes out by going around the edges of the holes, and leave to cool on a wire rack. If you want to decorate your cakes with crumbs, scrape the residue left on the tin, and reserve for later.

5. While they're cooling, for the chocolate leaves, melt the chocolate in a bain-marie. With a pastry brush, or a small palette knife paint the underside of the leaves, and gently place on a sheet of greaseproof paper on a baking tray. Place in the fridge to set. Once completely set (around 20 minutes), gently peel the leaves away, and place the chocolate back onto the greaseproof paper, and chill until use.

6. Alternatively, for the chocolate shards, melt the chocolate in a bain-marie, and using a palette knife, quickly spread the chocolate onto a sheet of greaseproof paper into a layer around 2mm thick, and roll the sheet into a cylinder. Place the cylinder in the fridge until the chocolate is completely set (around 20 minutes), and remove from the fridge. Unroll the cylinder, and the chocolate should break into shards. Make them smaller if needed by breaking the pieces apart with your hands. Chill until use.

7. For the Buttercream, beat the butter in a mixing bowl until very smooth and creamy, and then sieve in half of the icing sugar. Using a spoon first, slowly mix the butter and sugar together, and then once most is incorporated, use a hand whisk. Repeat for the rest of the icing sugar, and then add the milk and vanilla extract. 

8. Once the cupcakes are completely cool, using either a piping bag fitted with a star nozzle, or a palette knife, apply the icing to the cupcake. Add your desired decoration - be very gentle with the leaves as they are extremely delicate. 

Enjoy :)

Spicy Gingerbread Custard Creams

It's coming to the end of my academic year, and I wanted to make something for my teachers as a sort of 'thank you'. Inspired by an idea of lots of spice going into gingerbread, I thought - how about spicy gingerbread? It turned out very well, and I embossed the tops with a special tool used to emboss letters. Makes about 30 sandwich biscuits. 

Ingredients

For the Biscuits 

113g Softened Butter

75g Granulated Sugar

165g Dark Brown Muscavado Sugar

1/4tsp Bicarbonate of Soda

1/2tsp Salt

3tsp Ground Cinnamon

3/4tsp Ground Nutmeg

1/2tsp Ground Ginger

1/4tsp Ground White Pepper

1/4tsp Ground Black Pepper

1 1/2tsp Vanilla Extract 

235g Plain Flour

1 Egg, Beaten

Chilli Powder

For the Filling

25g Softened Butter

1.5tbsp Instead Custard Powder

100g Icing Sugar, sieved

1/2tsp Vanilla Extract 

2tsp Milk

Method 

1. Cream the butter and sugars until light and fluffy. Add all the other dry ingredients except the flour, and mix until properly incorporated.

2. Slowly add the beaten egg, mixing between each addition, then add the flour, and fold in. Collect up all the dough and wrap in cling film. Refrigerate for 20 mins. Preheat oven to 190C/fan 170C.

3. Take a lump of dough, and roll out on a floured surface to about 1/2cm in thickness and using a cookie cutter, cut out cookies, and using a palette knife, transfer onto a lined baking tray. Rub a little chilli powder into each biscuit, and place batch in the oven for 9-10 mins. In the meantime, roll out and cut another batch. Once cooked, leave for 2 mins, then place on a wire rack. They will be soft and will harden when cool, so be careful.

4. To make the filling, cream the butter until light, and slowly add the custard powder and sugar. Add the vanilla and mix until well combined. Add more milk/icing sugar until you achieve a thick paste texture. Spread a dollop on one, leaving a bit on the edges without, and place another on top, wiggling it to spread the filling around the entire biscuit. 

Enjoy :)

Simple Artisan Macaroons

Since it's Passover, I decided to include a flourless recipe for my blog. I am no expert in macaroons, but these turned out pretty good, and are really much easier than they seem. Try to use aged egg whites, you can fill them with whatever you want, but I have included a recipe for buttercream. Makes about 15.




























                       Ingredients

For the Macaroons

230g Icing Sugar

60g Caster Sugar

4 Large Egg Whites

120g Ground Almonds

Pinch Of Salt

                 Food Colouring (Optional)

               For the Buttercream Filling

                    150g Icing Sugar

              50g Butter/Margarine, Softened

                      Milk or Water

                 1/2tsp Vanilla Extract

Method

1. Pass the ground almonds, icing sugar and salt through a sieve twice, and throw away any bits or lumps that don't pass easily. Preheat the oven to 150C/Fan 130C, and line two baking trays with non stick paper. 

2. Whisk the egg whites and caster sugar to form stiff peaks, and then add your desired food colouring. Be quite liberal with it, as the colour fades while baking. Whisk for about 1 minute. 

3. Fold the almond and sugar mix in with a spatula, but be careful not to overmix; it should be quite thick yet smooth, and shouldn't easily run off the spatula if held above the bowl. 

4. Fill a piping bag with the mix, and pipe small circles onto the trays, letting the little end flick go over the circle. Once finished, rap the trays against the worktop a few times to prevent cracking. Leave to rest for 30 minutes.

5. Place in the oven for around 22 mintues, or until they come off the tray cleanly, and leave to cool.

6. Beat the butter in a mixer until creamy, then sieve in the icing sugar and pour in 2tsp water/milk and vanilla. Let it mix for around 5 minutes until completely smooth and pale in colour. You want a fairly thick paste consistency, so add more icing sugar/liquid if needed. 

7. Pair the macaroons with ones that fit together well, and spread a large dollop of buttercream on one half with a palette knife, leaving a bit of room by the edge. Place the other half on top, pressing down gently while moving it in a circle to spread the buttercream around to the edges.

Enjoy :)