Category: Biscuits

Chocolate and Hazelnut Dipped Shortbread

Chocolate and Hazelnut Dipped Shortbread

chocolate and hazelnut dipped shortbreadchocolate and hazelnut dipped shortbread

I’m finally back in the blogging game, with no real apology except that I come bearing a recipe for chocolate and hazelnut dipped shortbread! Life has been busy, but I’ve got three recipes ready to share with you all soon! So stay tuned 🙂

This recipe requires little to no effort, and is pretty quick! So you can have freshly baked biscuits in time for an afternoon cuppa. Also the dipped ends REALLY remind me of a Feast lolly – anyone remember those?? But the real beauty of these chocolate and hazelnut dipped shortbread biscuits is their customisation. Don’t like dark chocolate? Switch it to milk! Hazelnuts not your thing? Try macadamia or pecan’s! Or you could add sour cherries into the mix. The possibilities are pretty endless!

Shortbread is up there with cookies as my very favourite biscuits (that and a classic shop-bought malted milk!). There’s something very comforting about the simple ingredients and crumbly texture of a shortbread. They remind me of Christmas too, when you’d get a tartan emblazoned tin full of it in different shapes which would then be kept and used to store pencils or hundreds of felt tips.

chocolate and hazelnut dipped shortbreadchocolate and hazelnut dipped shortbread

Chocolate and hazelnut dipped shortbread, is a recipe that sort of does what it says on the tin. The basic shortbread is a super simple combination of butter, sugar and flour. I’ve then added in some chopped chocolate and then once baked dipped in more chocolate and rolled in nibbed hazelnuts. It couldn’t be simpler.

I used a rectangular fluted cutter as I like the shape, but you could use any of your choosing. Just try to ensure all your biscuits are the same size and width so they all bake evenly. It can be a little tricky to cut the shapes if you’ve used chopped chocolate rather than chocolate chips like I did, but a bit of brute force gets it done! The most important step of the recipe is to make sure you chill your shortbread biscuits before popping in the oven. This way your shortbread won’t spread so much in the oven, and you won’t have one giant shortbread biscuit! Unless thats what you want, then full steam ahead!

These chocolate and hazelnut dipped shortbread biscuits are the perfect teatime treat, and I hope you enjoy them!

Chocolate and Hazelnut Dipped Shortbread

Yield: 12 biscuits

Chocolate and Hazelnut Dipped Shortbread

Ingredients

  • 125g unsalted butter, room temperature
  • 55g caster sugar, plus more for sprinkling
  • 180g plain flour
  • 100g dark chocolate, chopped (or dark chocolate chips)
  • 150g dark chocolate
  • 100g hazelnuts, nibbed/chopped

Instructions

  • Firstly, preheat oven to 190C/Gas Mark 5 and line a large baking tray with baking paper.
  • Cream the butter and sugar together until smooth. Then add the flour until it resembles a smooth paste. Add in the chopped chocolate or chips and mix together until evenly combined.
  • Roll out onto a lightly floured work surface until roughly 1cm thick. Using a rectangular cutter, cut out biscuits and place onto the prepared baking tray evenly spread out. Sprinkle with a little caster sugar, and then chill in the fridge for 20 minutes.
  • Then bake in the oven for 15-20 minutes, or until lightly golden brown. Set aside to cool on a wire rack.
  • Once the biscuits are completely cool, melt the dark chocolate over a bain-marie ensuring the bottom of the bowl does not touch the water. Whilst melting, spread the nibbed hazelnuts evenly onto a plate.
  • Once the chocolate has fully melted, dip the biscuits in halfway and then lay either side flat onto the nibbed hazelnuts, ensuring they stick to the chocolate. Then place on baking paper to set.
  • http://bakingwithaimee.com/2017/07/09/chocolate-and-hazelnut-dipped-shortbread/

    Iced Gingerbread Biscuits

    Iced Gingerbread Biscuits

    iced gingerbread biscuits

    Iced gingerbread biscuits are such a staple at Christmas.Their simplistic yet versatile nature makes them a favourite among children and adults alike. Whether you’re making gingerbread houses, tree decorations or just a teatime treat like mine, the signature spiced smell just spells Christmas to me!

    I’ve never actually dared to make a gingerbread house, its always seemed like an awful lot of work and stress to me! But this gingerbread recipe is my absolute favourite, and perfect to turn into cute festive treats with the icing being the cherry on top!

    iced gingerbread biscuitsiced gingerbread biscuits

    When baking my iced gingerbread biscuits, the first thing you should know is that they’re very forgiving. The dough can be re-rolled if you get in a pickle and it doesn’t make the biscuit chewy and tough. And shall we say ‘rustic’ icing just makes them look more personal and homemade in my opinion. Just what Christmas should be about! I’ve always been more of a ‘maker’ than a ‘buyer’; there’s just something so special about spending time making something you know someone will love! Or in this case, enjoy eating! At Christmas I definitely become a feeder…guilty!

    The biscuits are lightly spiced and have a good snap when you bite into them. They do get a little softer as the days go on, but i’ve found they keep well for up to a week. And in some ways I sort of prefer them when they get a little softer! But with that in mind they can easily be made as a present, so long as they’re wrapped up air-tight…and you don’t eat them all first!

    iced gingerbread biscuitsiced gingerbread biscuits

    I realised only as I’d started to bake these that I didn’t actually have any Christmassy cutters – something that I need to rectify! So I used a circle cutter for my ‘snowflakes’, and cut a star out of baking paper and used that as a makeshift template. Both worked really well (in my opinion), and actually I think the circular ‘snowflakes’ have a certain charm.

    The icing I wanted to keep quite simple, I think with iced gingerbread the simpler the better looks wise and taste! They have a whimsical, oldy-woldy sense about them don’t you think? Making the icing took me back to being a little girl and adding the icing to the chocolate fairy cakes my mum had made. I always wanted to be involved when mum was baking…to lick the spoon obviously 😉

    Let me know if you make these, for yourself or as a gift! I’ll be back with another festive recipe soon!

    iced gingerbread biscuits

    Iced Gingerbread Biscuits

    Yield: 20 Biscuits

    Iced Gingerbread Biscuits

    Ingredients

      Gingerbread
    • 350g plain flour
    • 1tsp bicarb
    • 2tsp ground ginger
    • 1tsp ground cinnamon
    • 125g unsalted butter, cubed
    • 175g light soft brown sugar
    • 1 large egg
    • 4tbsp golden syrup
      Icing
    • 250g icing sugar

    Instructions

  • Firstly, pour the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined. Or if you don't have a food processor, rub the butter into the dry ingredients using your hands until it resembles breadcrumbs. Then whisk in the sugar until combined.
  • In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together. Or, using a wooden spoon mix the wet ingredients in with the breadcrumb mixture until it clumps together.
  • Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up.
  • Preheat the oven to Gas 4/180C/350F and line two baking trays with baking paper.
  • Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out circles and stars (or any other festive shape you like) and place on the baking trays leaving a little gap between them.
  • Bake for 12-15 minutes or until golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
  • For the icing, mix the icing sugar with two/three tablespoons of water until you have a thick icing. You want it to be thick enough so that it doesn't run off the biscuits when you decorate. Pour the icing into a piping bag, and snip off the end so you are left with a small hole to pipe from.
  • Decorate your biscuits as you wish, and leave to set at room temperature.
  • Notes

    The biscuits can be kept stored in a sealed container for at least a week.

    http://bakingwithaimee.com/2016/12/09/iced-gingerbread-biscuits/

    Viennese Whirls

    Viennese Whirls

    viennese whirls

    As an avid baker it will come as no surprise that The Great British Bake Off is one of my all-time favourite TV shows. So much so that I declined a free drinks event with work just so I could be sat in front of the telly at 8pm last week for the start of Season 7! I really am obsessed. I haven’t hedged my bets on anyone to win just yet, but I love Benjamina already! And Val, she’s a legend!

    So with the trailer for the second episode already on our screens I thought I’d whip up a treat to get us in the mood. Viennese whirls are one of my favourite biscuits to make, and after perfecting my recipe over the years I think I’ve got it down.

    Crumbly, buttery and with a sharp tang of jam to cut through – it’s just the perfect teatime treat!

    viennese whirls

    The key to good viennese whirls I think is the dough consistency. Too runny and your biscuits will be so crumbly you’ll struggle to spread the filling on. But too thick and your biscuits will have a claggy texture and won’t crumble nicely. Its a delicate balance.

    To get to this ‘perfect’ consistency, you’ll need to add the right amount of milk. Now this is tricky as I can’t really give an exact amount aside from saying between 1 and 1.5tbsp’s. Because it all depends on the dough at the time. I made these a few months ago and was certain that 1.5tbsp’s was the perfect amount, but when I made these on Saturday I only needed 1tbsp. I know you’ll be thinking that its hardly a huge difference, but it honestly counts so much!!! Add a little at a time, giving the dough a mix and assess if you need more. You want the dough to be smooth but not thick enough that it won’t pipe easily.

    I have been known to get the dough into the piping bag, start to pipe, realise its the wrong consistency and dump it all back into a bowl to try again. It happens!

    viennese whirls

    I make the dough in a food processor, mainly because its just so much quicker! But mixing by hand in a bowl is perfectly fine too.

    What I really love about viennese whirls is how quick and simple they are to make. You can fancy a whirl at lunchtime, and be enjoying one with a cuppa for afternoon tea!

    viennese whirls

    Filling wise, its all about a simple vanilla buttercream and jam combo to me. I don’t even use an electric whisk for the buttercream. Just simple mixing with a wooden spoon. Basics at its best!

    If you’re going to splurge on anything though, do it on the jam! Bonne Maman is a personal favourite, and it really makes the viennese whirls into such a treat!

    So on with the recipe, and enjoy tucking into the viennese whirls whilst the bakers struggle on with biscuit week!

    Viennese Whirls

    8 large viennese whirls

    Viennese Whirls

    Ingredients

      Biscuit
    • 250g unsalted butter, room temperature
    • 50g icing sugar
    • 250g plain flour
    • 50g cornflour
    • 1/2tsp vanilla extract
    • 1-1.5tbsp milk (depending on how runny/thick your dough is)
      Buttercream
    • 100g unsalted butter, room temperature
    • 200g icing sugar
    • 1/2tsp vanilla extract
      Jam
    • 4tbsp raspberry jam

    Instructions

  • Preheat your oven to 190C/Fan 170C/Gas Mark 5. Line a large baking sheet with baking paper that you have drawn 14 circles on for guidelines. I draw round a 6cm diameter cookie cutter for mine.
  • If using a food processor, blitz the butter, sugar, flour, cornflour and vanilla extract until smooth. You may need to push the mixture down a little. Or add all ingredients to a bowl and beat together by hand.
  • Then add a little milk at a time until you reach a smooth piping consistency. Spoon the mixture into a piping bag fitted with a star tip, and pipe circles onto the baking paper starting from the outside of the circle and working your way in.
  • Bake in the oven for 12-15 minutes, until they are firm and pale golden brown.
  • While the biscuits are cooling, begin to make the filling by beating the butter in a bowl. Once soft, add in the icing sugar and vanilla extract and beat again until smooth.
  • To assemble, spread the jam on the flat side of half of the biscuits once they are completely cool. Then spread or pipe the buttercream onto the flat side of the remaining biscuits. Sandwich the biscuits together, and sprinkle with icing sugar if desired.
  • Notes

    http://bakingwithaimee.com/2016/08/29/viennese-whirls/

    Christmas Jumper Gingerbread

    Christmas Jumper Gingerbread

    Christmas Jumper GingerbreadChristmas Jumper GingerbreadChristmas Jumper GingerbreadChristmas Jumper Gingerbread

    Right now, I’m feeling pretty much like a stuffed turkey – I’M SO FULL. Boxing Day is meant for slobbing on the sofa though right?? Thats what we all tell ourselves anyway as we wander into the kitchen rooting for snacks for the twentieth time today….

    If you’re on the hunt for something a little different to snack on in the inbetween days before New Years Eve why not try these Christmas Jumper Gingerbreads! They look so adorable and can even be turned into a fun decorating activity to keep little people busy!!

    The gingerbread biscuit is a really quick dough to pull together, and once baked it keeps really well for at least a week so you don’t have to worry about eating them all at once! Though be my guest if you’d like to! The biscuit isn’t too heavily spiced, so its perfect for children who might like something more on the mild side.

    Decoration wise, this is where you can really go to town! I used a mixture of fondant and royal icing for my biscuits, but the world really is your oyster. With the pure royal icing gingerbreads I prepared batches of white, pink (I failed in making it red like I’d planned!) and green all at the same time. This was so I could flood the biscuit in white, pipe lines of pink and green and then feather the icing all whilst it was still wet. Royal icing tends to begin to harden fairly quickly so you need to have everything on hand when you begin.

    I got actual Christmas Jumper cookie cutters from Lakeland, but if you can’t make it to a cook shop you could cut a template out of baking paper and use that for your gingerbread and fondant icing instead!

    Let me know if you give these a try, I’d love to see your decorations!

    Christmas Jumper Gingerbread

    Yield: 15 Christmas Jumpers

    Ingredients

      Gingerbread
    • 350g plain flour
    • 1tsp bicarb
    • 2tsp ground ginger
    • 1tsp ground cinnamon
    • 125g unsalted butter, cubed
    • 175g light soft brown sugar
    • 1 large egg
    • 4tbsp golden syrup
      Decoration
    • 500g Fondant Icing (and additional icing sugar to help combat stickiness!)
    • 500g Royal Icing
    • Assorted Gel Food Colouring

    Instructions

  • Pour the flour, bicarb, ginger, cinnamon and unsalted butter into the bowl of a food processor. Blend until the mixture looks like breadcrumbs, then pulse in the sugar until combined.
  • In a separate bowl, lightly beat the egg and golden syrup together and then pour into the food processor. Pulse until the mixture clumps together.
  • Tip out the dough onto a lightly floured surface, and knead until combined and smooth. Wrap the dough in clingfilm and pop it in the fridge for 15 minutes to firm up.
  • Preheat the oven to Gas 4/180C/350F and line two baking trays with baking paper.
  • Roll the dough out to 0.5cm thickness on a lightly floured surface. Cut out christmas jumper shapes and place on the baking trays leaving a little gap between them.
  • Bake for 12-15 minutes or until lightly golden-brown. Leave them on the baking tray for 10 minutes and then place them on cooling racks to cool completely.
  • Once the gingerbread is completely cool, use the fondant and royal icing to decorate your gingerbread as you wish!
  • The gingerbread can be kept stored in a sealed container for at least a week.
  • Notes

    Adapted from BBC Good Food.

    http://bakingwithaimee.com/2015/12/26/christmas-jumper-gingerbread/