Sweet Tooth Experiments

Category Archives: Biscuits

Chocolate Peppermint and Orange Cookies

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Chocolate Peppermint and Orange Cookies

Chocolate Peppermint and Orange Cookies

 

A random but delicious flavour paring, I experimented with chocolate, orange and peppermint cookies recently and as I made the recipe up on the fly I didn’t write down the ingredients or ratios I used. Of course the cookies were absolutely to die for in crunch, texture, taste and satisfaction. Pretty much this recipe took me 5 goes to get the right base cookie dough I was after as well as the right chocolate, orange and peppermint ingredient types (oils, essence, zest, peppermint crisp bars, cocoa, chocolate nibs), then there was the right ratios.

A week of a different recipe each night after work and I finally got to what I think I had in the first place. Lesson learnt – write down recipes when making them up!

 

Ingredients:

  • 100g butter
  • 110g caster sugar
  • 115g brown sugar
  • 1 vanilla
  • 1 egg
  • 8 drops peppermint oil
  • 100g dark chocolate pieces
  • 1/2 tsn orange essence
  • 2 tsn orange zest
  • 150g plain flour
  • 1/3 tsn baking powder
  • ½ tsn salt

 

Method:

  1. Pre heat the oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the butter, sugar and vanilla into a bowl and beat with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the egg and beat until well combined.
  4. Add the orange essence, zest and oil, beat until combined.
  5. In a separate bowl place, the flour, baking powder and salt in a bowl and sieve.
  6. Beat in flour mix with electric beaters for 1 minute on slow.
  7. Use hands to fold in chocolate pieces evenly.
  8. Roll the dough into 20g balls and place onto the tray allowing for 5cm gaps between each biscuit.
  9. Bake for 12-15 minutes or until the tops of the biscuits are golden brown.
  10. Leave the cookies on the tray to cool for 5 minutes then place on a cooling rack.
  11. Dust with icing sugar or drizzle with white chocolate for decoration, enjoy!

Note: I have used peppermint oil not peppermint essence. I find the oil is much stronger and richer in flavour with no artificial aftertaste.

Chocolate Peppermint and Orange Cookies

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English Tea Passionfruit and Orange Cookies

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English Tea Passionfruit and Orange Cookies

English Tea Passionfruit and Orange Cookies

These cookies would have to be one of the best flavour combos I have done for a while.

I was making cookies the other day and divided the base mix into 5 portions to try out 5 different flavour parings where I was going to post the best recipe from the experiment (if any were post-worthy).

I could only think up 4 combos thus left the remaining cookie dough in the fridge to come up with something once I had a think about a pairing. I actually ended up not happy with any of the 4 cookies I had created so gave up on the bake session.

A few days later I saw the cookie dough in the fridge and threw a few ingredients into the mix I had in the pantry.

As I added the tea, orange and passionfruit pulp I started to play with the ratios until I got to a point that I was eating the dough raw as the flavour combo was so delicious. I baked the cookies and though I think the unbaked dough is more addictive, these cookies were simple and absolutely delicious either with a cup of tea or solo as a treat.

Ingredients:

  • 100g butter
  • 1/2 cup caster sugar
  • 2/3 cup brown sugar
  • 1 egg
  • ½ heaped tsn orange zest
  • 2 tbsn (fresh) passionfruit pulp
  • 1 + ½ tsn loose English tea leaves
  • 1 cup plain flour
  • 1/3 tsn baking powder
  • 1/3 tsn salt

 

Method:

  1. Pre heat oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the butter and sugar into a bowl and beat with electric beaters for 5 minutes or until pale and fluffy.
  3. Add the egg and beat until well combined.
  4. Add the zest, pulp and tea and beat until combined.
  5. In a separate bowl place, the flour, baking powder and salt in a bowl and sieve.
  6. Beat in the flour mix with electric beaters for 1 minute on slow.
  7. Spoon 20g portions of the dough onto the tray, allowing for 5cm gaps between each biscuit.
  8. Bake for 12-15 minutes or until the tops of the biscuits are golden brown.
  9. Leave the cookies on the tray to cool for 5 minutes then place on a cooling rack.
  10. Dust with icing sugar or drizzle with white chocolate for decoration, enjoy!

Tip: As soon as they came out of the oven I used a cookie cutter to cut heart shapes in each cookie (while still soft and pliable).

 

Passionfruit Orange Blossom Vanilla Cake recipe

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Florentines

Posted on Posted in Biscuits .

Florentines

Florentines recipe

A Florentine biscuit (or, more correctly, a Florentine) is a sweet treat attributed to being invented in France, though is generally seen as an Italian delicacy.

Florentine’s are most commonly made from nuts and glaze cherries, in which are mixed with sugar, honey and butter and completed with their signature bottom chocolate coating.

There are many many version of this biscuit, and after baking 5 different versions I have worked up what I think is the best from multiple recipes. I know this is a little controversial but has resulted in an easy-as, ever-so-tasty gluten and egg free cookie.

Ingredients:

  • 30g dried cranberries
  • 25g almonds
  • 25g walnuts
  • 50g glaze cherries
  • 30g cornflakes
  • 90g condensed milk
  • 150g dark chocolate

 

Method:

  1. Pre-heat the oven to 170c degrees and line a baking tray with baking paper.
  2. Dice up the cranberries, almonds, walnuts and cherries into small pieces and place in a bowl.
  3. Add the corn flakes and condensed milk and mix until well combined.
  4. Place spoonfuls of the mix onto the baking paper and bake in the oven for 10 minutes.
  5. Once the biscuits have cooled place the chocolate in a pan over a pan of simmering water on the stove.
  6. Stir the chocolate until it has melted then dip in the biscuits, bottom side to the chocolate ensuring an even layer of chocolate.
  7. Place the biscuits on a cooling rack, bottom side up until the chocolate has set.

 

Florentines recipe

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Chickpea Chocolate Coconut and Almond Cookies

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Chickpea Chocolate Coconut and Almond Cookies

Chickpea Chocolate Coconut and Almond Cookies

 

I’ve made chickpea chocolate cake in the past, chocolate coconut slice, almond and chocolate cake, coconut and almond cupcakes….however I have never mixed these 4 flavors together. As they all taste like a dream with chocolate I thought there could be a combo potential.

So I decided to do some experimenting with these 4 flavors with biscuit variations. I looked at using butter vs. coconut oil, coconut flour vs. almond meal vs. rice flour, cocoa powder vs. chocolate, nil-chocolate biscuit dough, double chocolate biscuit varieties and the list goes on….

Suffice to say I made a few different batches that were slightly altered from the last.

This recipe I’m posting is the hands down winner. All flavors come out spectacularly. Even with the ‘gluten free’ component and legume inclusion they don’t taste ‘cardboard’ as some healthier versions of baking sometimes do.

So simple to make, literally throwing ingredients into a food processor and bake for 15 minutes and boom delicious biscuits at once!

Ingredients:

  • 230g chickpeas (1 x 400g can, drained)
  • 100g almond meal
  • 100g brown sugar
  • 40g coconut oil
  • 1 tsn almond extract
  • 1 egg
  • ½ tsn baking powder
  • 1/8th tsn salt
  • 40g desiccated coconut
  • 80g roasted almonds
  • 80g 70% dark chocolate, 80g extra

 

Method:

  1. Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the drained chickpeas, sugar, oil, extract and egg into a food processor and blitz until smooth.
  3. Dice the 80g chocolate and 80g almonds into small pieces.
  4. Place the almond meal, baking powder, salt, coconut, diced chocolate and diced almonds into a bowl and stir until well combine.
  5. Add the chickpea mix to the dry mix and stir until well combine.
  6. Roll the dough mix into 20g sized balls and flatten well with the back of a fork onto the trays. Note they will not rise so you will want to flatten well.
  7. Place the trays into the oven for 15 minutes to cook.
  8. Allow the biscuits to set on the trays then move to a cooling rack until cooled.
  9. Meanwhile place the remaining extra 80g chocolate into a shallow microwave proof bowl and heat in the microwave on medium, stirring every 30 seconds until the chocolate is melted and smooth.
  10. Using a butter knife or spatula spread the melted smooth chocolate onto the bottom of the biscuit in a thin even layer.
  11. Place biscuits chocolate side up onto the cooling tray until chocolate has set.
  12. Enjoy!

 

Chickpea Chocolate Coconut and Almond Cookies

 

 

 

 

 

 

 

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Coffee Melting Moments

Posted on Posted in Biscuits .

Coffee Melting Moments

Coffee Melting Moments recipe

Ok, so this recipe is not that ‘out there’. But it’s just too good for me to not include on my blog and coffee flavored melting moments, well they are not the usual flavor. Generally, or traditionally I should say Melting Moments are shortbread type biscuits that are butter or vanilla in flavor with a buttercream filling. Soo… I figured it ticks some boxes (not all) in terms of being uncommon. BUT, what I can guarantee is this recipe ticks all the boxes when it comes to texture, taste and decadency. To be honest I have gone off coffee on recent months but one taste of this biscuit and there is no way I won’t be finishing it, as well as another one for the road!

An easy and super delicious recipe with the beautiful melt in your mouth texture.

Ingredients:

Biscuit:

  • 150g butter
  • 2 tsn instant coffee granules
  • 64g custard powder
  • 60g icing sugar
  • 160g flour
  • 1 tsn baking powder

Filling:

  • 2 tsn instant coffee granules
  • 80g butter
  • 180g icing sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Place the butter and coffee granules in a bowl and using electric beaters whisk until the butter is light and fluffy.
  3. Add the sugar and custard powder and whisk until combine.
  4. Add the flour and baking powder and using a spatula stir until the mix until well combined.
  5. Roll the dough mix into balls of 20g each and place on the tray.
  6. Press each ball with the back of a fork to slightly flatten and place in the oven for 15 minutes or until lightly golden.
  7. Place biscuits on a cooling rack until cold.
  8. Meanwhile make the icing by placing the ingredients into a bowl and whisk using electric beaters whisk until well combined.
  9. Spoon the icing onto half the biscuits on the bottom flat side and sandwich with the remaining biscuits.
  10. Dust with a little cocoa powder and enjoy.

 

Coffee Melting Moments recipe
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Quinoa Honey and Peanut Butter Biscuits

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Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

 

Ingredients:

  • 55g brown sugar
  • 80g butter
  • 110g honey
  • 90g peanut butter
  • 1 tsn vanilla essence
  • 200g rice flour
  • 1 tsn baking power
  • ¼ tsn salt
  • 110g quinoa flakes

 

Method:

  1. Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
  3. Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
  4. Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
  5. Pour the butter mix over the dry mix and stir until well combined.
  6. Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
  7. Next roll the cooled dough into balls 30g in size and place onto the trays.
  8. Using a fork push the balls in the center to flatten.
  9. Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
  10. Enjoy!

 

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Grape Jelly Melting Moments recipe

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Black Sesame Macarons

Posted on Posted in Biscuits .

Black Sesame Macarons

Black Sesame Macarons recipe

 

For a while now I have been meaning to bake something with Black Sesames and to be honest if was difficult to come up with a recipe where the seeds can be the hero flavour and really shine.

As the flavour is quite subtle adding any other flavour in the mix would clout and take over.

Why Black Sesame then if it’s such a restrained flavour? I ate the seeds in an ice-cream Asian dessert recently, and though the dessert wasn’t anything special I was quite drawn to the rawness and uniqueness of the flavour.

After playing around with a few recipe drafts I ended up deciding on macarons. Macarons are so airy and light thus the filling is usually the primary element in which I could easily use the seeds for the filling and make it shine. A slightly vanilla spiked biscuit flavour would allow the black sesame to really take over the palate.

Now the last time I made macaron’s they didn’t turn out that great, so to ensure I would get the best result possible I have used Adriano Zumbo’s macaron recipe as a base guide and altered accordingly.

The outcome = perfect macaroons!

Black Sesame Macarons recipe

Ingredients:

Macarons:

  • 95g eggwhites (3 large egg equivalent)
  • 135g icing sugar
  • 135g almond meal
  • 40ml water
  • 1/4 tsn vanilla essence
  • 125g sugar

Filling:

  • 2 tbsn black sesame seeds
  • 45g butter
  • 90g icing sugar

 

Method:

  1. Preheat the oven to 135c degrees and line 2 large biscuit trays with baking paper.
  2. Using a 20 cent piece sized cookie cutter draw circles on the paper leaving 2cm gap between each.
  3. Sift the icing sugar and almond meal through a sieve into a bowl, stir to combine.
  4. Add 45g of eggwhite and the vanilla, stir until well combine.
  5. Place the sugar and water into a saucepan and cook on a high heat, stir until the sugar has dissolved and the mix boils to become a syrup.
  6. Place a candy thermometer in the syrup and leave the temperature on high until it hits 120c degrees.
  7. Add the remaining eggwhites into a new unused bowl and with electric beaters beat for 30 seconds on a medium speed.
  8. Next, slowly pour the sugar syrup down the side of the bowl into the eggwhites while you beat.
  9. Beat eggwhite for 3 minutes or until the mix is smooth and glossy.
  10. Fold 1/3 of the meringue into the almond mix until just combine.
  11. Add the remaining eggwhites to the mix and fold until just combine.
  12. Place the mix into a piping bag fitted with a 1.5cm plain circle nozzle.
  13. Pipe the mix into the drawn circle shapes by placing the nozzle in the centre of the circle and use pressure on the piping bag until the circle is filled.
  14. Once all circles are filled tap the tray to get rid of any air bubbles and leave the tray for 45 minutes to allow the biscuits to form a skin on top.
  15. Bake the biscuits for 15 minutes or until crisp.
  16. Let them cool completely on the tray.
  17. Meanwhile to make the filling, place the seeds into a saucepan and on a medium heat stir until the seeds start to release their wonderful scent (do no allow to burn).
  18. Take the seeds off the heat and grind the sesames in a pestle and mortar until they resemble a paste (do 2 tsn at a time).
  19. Once cooled place the paste, room temperature butter and icing sugar in a bowl and using electric beaters whisk on high for 3 minutes or until mix is creamy and fluffy.
  20. Spread the biscuits with the icing mix and sandwich 2 biscuit together, the filling in the centre.
  21. Enjoy and serve.

 

Black Sesame Macarons recipe

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Carrot Cake Ice-Cream Biscuits Sandwich

Posted on Posted in Biscuits, Ice-cream cake .

Carrot Cake Ice-Cream Biscuits Sandwich

Carrot Cake Ice-Cream Biscuits Sandwich recipe

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Carrot Cake Ice-Cream Biscuits Sandwich

Ingredients:

Ice-Cream:

  • 2 x 410g can of cooked carrots
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg
  • 1 tsn ground cinnamon
  • 40g icing sugar
  • 400g vanilla ice-cream

Biscuit:

  •  110g butter, softened
  • 40g custard powder
  • 50g icing sugar
  • 150g flour
  • ½ tsn baking powder
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg

 

Method:

  1. Preheat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
  3. Place the drained carrots into a food processor and blitz until a puree is formed.
  4. Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
  5. Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
  6. Place the ice-cream into the freezer for at least 3 hours to harden.
  7. Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
  8. Roll the mix into 12 x 30g balls and place onto the lined tray.
  9. Using a fork push into the center of the ball slightly to form the biscuit shape.
  10. Bake in the oven for 12 minutes or until the biscuits are slightly golden.
  11. Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
  12. Take the ice-cream and biscuits out of the freezer.
  13. Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.

 

Carrot Cake Ice-Cream Biscuits Sandwich
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White Chocolate Golden Syrup Cranberry Florentines

Posted on Posted in Biscuits .

White Chocolate Golden Syrup Cranberry Florentines

White Chocolate Cherry Florentines recipe
There are many many many versions of Florentine recipes that exist in magazines, recipe books, online etc so it’s quite rare for me to post a recipe that has so many variations and is so well known. Though most florentine recipes use the same standard base ingredients of cornflakes, condensed milk, milk chocolate and glaze cherries the secondary ingredients can span wide.

 

So when I came across a florentine in a café that had no cornflakes and was completely addictive I decided to create my own version, though deliberately without the 4 base ingredients for a good challenge.
I made a thin biscuit batter instead of the cornflakes, golden syrup instead of the condensed milk, dried cranberries instead of the glaze fruit, 4 different nuts instead of just focusing on 1 and lastly white chocolate instead of the traditional milk.

 

I identified that the golden syrup provides a malty caramel flavour which with the nuts tastes absolutely delicious. The white chocolate allows the nuts, golden syrup and cranberries to shine as it’s not as overwhelming in flavour as milk chocolate.A warning, this biscuit is moreish-ly addictive!
White Chocolate Cherry Florentines recipe

 

Ingredients:

  • 50g brown sugar
  • 50g butter
  • 30ml golden syrup
  • 45g plain flour
  • 75g mixed roasted nuts (I used cashews, pecans, walnuts and almonds)
  • 40g cranberries
  • 90g white chocolate

 

Method:

  1. Preheat the oven to 180c degrees and line 2 baking trays with baking paper.
  2. Place the sugar, butter and golden syrup into a bowl and heat in the microwave until the mix bubbles.
  3. Using a hand whisk beat until the mix is well combine.
  4. Sieve the flour over the butter mix and beat until combine.
  5. Chop the nuts into small pieces and add to the sugar butter mix.
  6. Slightly dice up the cranberries and add to the butter mix.
  7. Stir the mix until all ingredients are combined.
  8. Roll the mix into balls, 15g each and place them onto the baking paper ensuring at least 5cm between each ball.
  9. Place the trays in the oven and bake for 10 minutes or until golden brown.
  10. Allow the biscuits to cool and harden on the trays.
  11. Place the while chocolate into a bowl and on a low/medium level heat in the microwave in 1 minute intervals until the chocolate is melted.
  12. Use a bread knife or spatula spread the chocolate over the bottom of each cooled biscuits placing the biscuits chocolate side up onto a plate.
  13. Place the plate into the fridge until the chocolate has set hard.

 

Boozy Mocha Yoghurt Ice-Cream recipe

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White Chocolate Cherry Florentines recipe
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Ginger and Date Biscuit Cake

Posted on Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

Ginger and Date Biscuit Cake recipe

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

 

Ingredients:

  • 80g pitted dried dates
  • 600ml thickened cream
  • 1 tbsn icing sugar
  • 70ml sherry
  • 250g gingersnap biscuits

 

Method:

  1. Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
  2. Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
  3. Use an electric beater to beat the cream until soft peaks form.
  4. Add the icing sugar a beat until firm peaks form.
  5. Set aside 250ml whipped cream for later use.
  6. Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
  7. Gentry fold the date mix through the remaining 330ml of whipped cream.
  8. Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
  9. Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
  10. Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
  11. Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
  12. Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
  13. Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
  14. Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
  15. Place in the fridge for 6 hours, or preferably overnight.
  16. When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

 

Marzipan Pear Chocolate and Almond Cake recipe

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Ginger and Date Biscuit Cake recipe

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Ginger and Date Biscuit Cake recipe
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