Archive | February, 2013

Monkey Bees Knees

12 Feb

20130210-181652.jpg

There must be about a million recipes for banana bread on the internet, probably because it’s so flippin tasty! This is one of Nigella’s, with a couple of amendments. The basic recipe can be found on Nigella’s website. Instead of raisins and walnuts, my version is studded with crunchy honeycomb chips. Just substitute the walnuts with 100g honeycomb chips, leave out the raisins, and reduce the amount of rum to 45ml. The honeycomb melts into the batter as the cake bakes, leaving an almost burnt caramel swirl throughout the sponge. Yum!

20130210-181701.jpg

Advertisements

Jammy dodger

8 Feb

20130207-201534.jpg

It’s Dan Lepard time again, but this time we’re going vegan. These black cherry & walnut biscuits are so good, you wouldn’t even know they were vegan. They just don’t happen to have any animal products in them. But hey, neither do chips and no-one goes on about how amazing they taste, considering they’re vegan.

20130207-201553.jpg

Just cos Dan knows his biscuits, doesn’t mean we can’t have a little play on his recipe. I substituted the walnuts for almonds, used groundnut oil, and raspberry jam instead of the black cherry. Whatever nut-jam combo you go for, please do go for it.

Hear, Land o’ Cakes, and brither Scots

5 Feb

Cardamom lemon shortbread in tin20130205-101707.jpg

Actually, not oatcakes but shortbread, because I couldn’t think of anything by the Bard that makes reference to biscuits*. For Burns night this year I made shortbread. For me, it has to be crispy, crumbly, with that wonderful melt in the mouth sandy texture. It’s also ripe to be tinkered with – so this time it’s flavoured with cardamom and lemon. Heavenly!

Cardamom lemon shortbread

Cardamom and Lemon Shortbread
Makes 12 biscuits

Ingredients
175g butter
75g caster sugar, plus extra for sprinkling
175g plain flour, sifted
75g fine semolina
zest of 1 lemon
5 cardamom pods, seeds removed and ground to a powder

Method
Preheat the oven to 150°C/130°C fan/gas mark 2. Beat the butter until softened and then add the sugar and beat again until thoroughly mixed. Then add the flour, semolina, lemon zest and ground cardamom. Mix together into a smooth dough.

Lightly roll out the dough on a floured worktop to 1cm thickness. Cut into 12 round biscuits (at this point you can use a cookie stamp to add a pretty picture to your biscuits), and place on a baking tray lined with greaseproof paper. Set aside in the fridge for 15 minutes to chill.

Bake in the oven for 30 minutes. My biscuits had spread slightly so I trimmed the edges with the cutter again. Allow to cool slightly, then sprinkle with some more caster sugar and transfer to a wire rack to cool completely.

*If you know of one, do let me know.