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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Chocolate Peppermint and Orange Cookies

Posted on Posted in Biscuits .

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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Chocolate Peppermint and Orange Cookies

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Chocolate Peppermint and Orange Cookies

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Chocolate Peppermint and Orange Cookies

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Spiked Oat Peanut and Chocolate Cookies

Posted on Posted in Biscuits .

Spiked Oat Peanut and Chocolate Cookies

Spiked Oat Peanut and Chocolate Cookies recipe

These cookies came from me experimenting with cookie ‘sandwich’ biscuit recipes. I made a few patches of a range of varying flavor combinations where to list a few includes;  peanut butter, almond, coconut, lime, butterscotch, caramel, Kahlua, chocolate…and the list goes on. The aim of making all the variations was to (a) have fun playing around with flavor pairings, but ultimately (b) I wanted to make up an epic recipe for a friends birthday to take to her gathering.

The best mix was peanut butter, chocolate and coconut with the addition of Kahlua to enhance and amplify the chocolate flavor, in which that it did!

This recipe you can say is not as out there as others I have made, BUT these cookies are pretty darn amazingly tasty.

 

Ingredients:

Biscuit:

  • 160g butter
  • 160g sugar
  • 90g peanut butter
  • 45ml Kahlua
  • 150g plain flour
  • 65g desiccated coconut
  • 1/8 tsn salt
  • 105g Oat bran

Filling:

  • 300g dark chocolate
  • 30ml cream
  • 90g peanut butter

Extra:

  • 60g desiccated coconut

 

Method:

  1. Preheat the oven to 160c degrees and line a 30 x 30cm baking tray with baking paper.
  2. Using electric beaters whisk the soft butter and sugar until creamy.
  3. Add the peanut butter and Kahlua and beat until well combined.
  4. Sift in the flour and add in the coconut, oats and salt. Stir to combine.
  5. Wet hands and roll mix into 15g balls, placing on the tray with 5cm between each ball.
  6. Once all balls are done use the back of a spoon to slightly flatten.
  7. Bake in the oven for 12-14 minutes then place on a cooling rack until cooled.
  8. Meanwhile, to make the filling place the chocolate with the cream in a bowl and microwave in 30 second intervals stirring in between until melted and smooth.
  9. Set the chocolate aside in the fridge for 30 mins of until the chocolate is at a spreadable consistency (similar to peanut butter)
  10. Spread each cooled biscuit on the baked side down with the chocolate mix.
  11. On half the biscuits drop a small amount of peanut butter into the center of the biscuit on top of the ganache.
  12. Sandwich the biscuits together.
  13. Roll each of the biscuits on their side into the extra desiccated coconut and roll to cover all the chocolate filling until all biscuits are done.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Sticky Date and Spiced Banana Cookies

Posted on Posted in Biscuits .

Sticky Date and Spiced Banana Cookies

Sticky Date and Spiced Banana Cookies recipe

What do you do when you have left over dates and banana? You get your bake on of course! Though this recipe is for biscuits I did have to flip a coin as to if I would create a cake or biscuits.

Two of my signature dishes are my Sticky Date Pudding with Butterscotch Sauce and my Spiced Banana Cake so it only made sense to take the best of both worlds and produce a sticky date and spiced banana biscuit. Why reinvent the wheel as they say…outcome, my new favorite biscuit.

Ingredients:

  • 150g pitted dates
  • 180g butter
  • 150g brown sugar
  • 1 tsn vanilla essence
  • 1 egg
  • 256g plain flour
  • 1 tsn bi-carbonate of soda
  • 2 tsn ground ginger
  • 2 tsn mixed spice
  • ½ tsn ground star anise
  • 1 large banana

Method:

  1. Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Boil some water and place into a bowl. Add the dates and allow the dates to plumb up for 10 minutes in the water.
  3. Drain the dates and place into a food processor and process until smooth.
  4. Using electric beaters beat the butter and brown sugar until light and creamy.
  5. Add the vanilla and egg yolk and beat for a further 2 minutes.
  6. Add the flour, bi carb, ginger, mixed spice, star anise and pureed dates to the butter mix.
  7. Beat the mix for 3 minutes until fully combine and creamy.
  8. With wet hands roll the dough into balls of 20g in size.
  9. Once the balls are rolled place them onto the baking trays.
  10. Cut the banana into 5mm round pieces and place in the center of each ball.
  11. Using your hand push the banana into the top, slightly flattening the cookie.
  12. Bake in the oven for 20 minutes or until the biscuit is hard on touch.
  13. Leave on the tray for 5 minutes then transfer the cookies onto a cooling rack.

 

Sticky Date and Spiced Banana Cookies recipe

Ingredients

Sticky Date and Spiced Banana Cookies recipe

Step 6

Sticky Date and Spiced Banana Cookies recipe

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Sticky Date and Spiced Banana Cookies recipe

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Chilli Chocolate Cookies

Posted on Posted in Biscuits .

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookies

So I have had these cookies on my radar from quite a while. I love chocolate and do like some chilli in my cooking and have notice how Lindt and Cadbury have come out with their chocolate chilli sku’s so I thought I must give these a go already.

I shouldn’t be surprised that the flavours did in fact work perfectly together and I think the touch of cinnamon is quite complementary to the flavour combo.

These cookies are crunchie and soft in the center with a chocolate taste and a burst of chilli that hits after.

 

Ingredients:

  • 120g butter
  • 120g dark chocolate
  • 2 eggs
  • 1 tsn vanilla essence
  • 1 cup brown sugar
  • 1 white white sugar
  • 1 + ¾ cups of plain flour
  • ½ cup cocoa powder
  • 2 tsn cinnamon
  • 1 tsn chilli powder
  • 180g dark chocolate

 

Method:

  1. Pre-heat oven to 180c and line a 2 baking trays with baking paper.
  2. Melt the butter in the microwave for 45 seconds. Break up the dark chocolate and stir with a metal spoon through the butter until glossy and smooth.
  3. In a separate bowl whisk with electric beaters eggs, vanilla and sugars until pale and thick.
  4. Stir in the chocolate mix until combined.
  5. Sift in the flour, cocoa, cinnamon and chilli powder, stir to combine.
  6. Chop chocolate into small pieces and stir into cookie dough.
  7. Roll the dough with hands into 25g balls and place onto the baking trays. Use fingertips to flatten slightly.
  8. Bake for 10 mins or until set.
  9. Place cookies onto a cooking rack, enjoy.

 

Notes:

  • I actually kneaded the cookie dough to quickly ensure the dough was well combined.
  • I used scales to weight the cookie dough balls to get them all the same size.

Chilli Chocolate Cookie recipe

Chilli Chocolate Cookie recipe

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German Spice Biscuits

Posted on Posted in Biscuits, German, Traditional .

German Spice Biscuit recipeGerman Spice Biscuits

I am a big fan of spices and saw a recipe for Chai biscuits that sparked my interest. Following, a traditional German Spice biscuit recipe caught my eye and I noticed the ingredients were pretty much the same. The only difference was the German biscuits used eggs instead of butter and they had 1/2 tsn pepper and nutmeg which the chai biscuits didn’t have. Looking at these 2 recipes I was more drawn to the traditional and more spiced flavoured biscuit.

These biscuits are very very similar in flavour to gingerbread men, they even have the same icing but are easier to make and take much less time.

 

Ingredients:

  • 2 + ¼ cups plain flour
  • ¼ tsn baking powder
  • 1 tsn ground ginger
  • ½ tsn nutmeg
  • 1 tsn ground cardamom
  • 1 tsn cinnamon
  • ¼ tsn finely ground black pepper
  • 3 eggs
  • 1 cup firmly packed brown sugar
  • 1 + ¼ cups icing sugar

 

Method:

  1. Preheat an oven to 180c and line a baking tray with baking paper.
  2. Sift flour, baking powder, spices and pepper in a bowl.
  3. Place the eggs (less 1 egg white) and sugar in a bowl and beat until thick and creamy.
  4. Stir in the flour mix until a dough is formed.
  5. Shape the dough into 1 tbsn sized balls (20g) and place on the baking tray. Flatten the top slightly with fingers.
  6. Bake in the oven for 15 minutes of until just firm.
  7. Transfer onto a cooling rack.
  8. Lightly beat the egg white and add in enough of the icing sugar to form a smooth icing.
  9. Using a pastry-brush brush the icing over the top and sides of the biscuit until they are thickly coated. Leave them to set.

 

Notes:

  • The traditional way of icing these biscuits is pouring the icing over them, however you will find this don’t work and you waste majority of the icing and only get some biscuits covered.
  • These biscuits are not very extremely sweet, but super tasty. They would not taste as good if they were a sweeter biscuit.

German Spice Biscuit recipe

German Spice Biscuits recipe

German Spice Biscuits recipe

German Spice Biscuits recipe

 

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