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Broken Biscuit Cakes

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If you’re like me, you’ll hate it when a packet of Biscuits has broken ones in them. But, if you have this recipe to hand, you’ll always have a tasty treat to hand. They’ll last in a fridge for a week, or in the freezer for up to three weeks, so that you’ll still get the same quality taste and textures.

Broken Biscuit Cakes

So simple and easy, it’s a great dish to make if you’ve got kids nearby to keep the occupied. If you prefer, use all Milk or Plain Chocolate, and other biscuits instead of Digestives used in this recipe.

To make 40 Squares
200g Dark Chocolate, minimum 60% cocoa solids
100g Milk Chocolate
3tbsp Golden Syrup
300g Unsalted Butter
300g Digestive Biscuits
75g Glace Cherries, quartered
50g Sultanas
100g Flaked Almonds, toasted

1. Break the Chocolate into pieces, and place into a large bowl of Golden Syrup and the Butter, then stand over a pan of simmering water – make sure the bowl doesn’t touch the Water though! Leave until the Chocolate has melted, stirring frequently.
2. Remove the bowl from the heat. Place the Biscuits into a large bowl, then break into pieces with a Rolling Pin. Add to the Chocolate, along with the Cherries, Sultanas and Almonds, then stir well until mixed evenly.
3. Line a shallow roasting tin with clingfilm, then pour the mixture in, and level at the top. Chill for at least two hours before cutting into squares, then storing until you need or want them!

Photo Courtesy of: Lord Biro

Raspberry and Peach Muffins

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A great way to start the day – soft, sticky and full of superb tastes. These are great as a treat, but may take a bit too much time for a hectic morning – but they are so easy to make, and make your house smell like a bakery – which can’t be a bad thing!

Raspberry Muffins

To make 12
2 Eggs
100g Granulated Sugar
100g Soft Brown Sugar
275ml Milk
120ml Vegetable Oil
375g Plain Flour
4tsp Baking Powder
Pinch of Salt
120g Raspberries
2 Peaches, skinned, stoned and diced

1. Heat the Oven to 180C, and grease a Muffin Tray with a small amount of Oil to help remove any Muffins that expand more than you expected
2. Place the Eggs, both of the Sugars, Milk and Oil into a large mixing bowl, and begin to whisk until fluffy. The fluffier the mixture you make, the lighter the muffins will be.
3. Sift the Flour, Baking Powder and Salt into a different bowl, then use a metal spoon to fold the Egg mixture in, trying to fold as much air into the mixture as possible, before adding the fruit to the bowl.
4. Fill a twelve hole muffin with paper cases, and fill each with the Muffin mixture almost until the top. Place in the Oven and cook for around twenty to twenty five minutes. To check they are cooked, pierce one with a sharp knife, and remove the blade. If it comes out clean, they’ll be ready. If not, put back on a lower heat for five minutes, and re-check.

Leave to cool slightly before serving.

Photo Courtesy of: Leszek.Leszczynski

Almond Biscotti

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A classic treat to have with your Coffee – these biscuits are a little taste of Italy!

Almond Biscotti

Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.

To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted

1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.

Photo Courtesy of: mccun934

Melt-in-the-Mouth Truffles

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A treat for anyone – these are great as an easy desert, and a treat for with coffees and in the evenings.

Melt in the Middle Truffle

You can make in large numbers in advance, store them in the freezer for up to a month and then pull them out when they’re needed.

To Make 40
150g Caramel Toffee
50g Chopped Dark Chocolate
400g Chopped Milk Chocolate
142ml Double Cream
1tsp Vanilla Extract
85g Cocoa Powder
Butter

1.       Make the middle of the truffles first. Heat the Caramel Toffee in a bowl above a pan of hot water for a minute until it is melted, warm and runny, before stirring in the chopped up Dark Chocolate, and stirring until mixed in properly and smooth.

2.       Cover a dinner plate with cling film, and cover with butter, then pour the mixture out onto it. Allow it to cool, and then freeze for two hours or until very firm.

3.       Put the milk chocolate into a boil, and then bring the cream to boiling in a different pan. Pour it over the chocolate, the leave for two minutes. Stir in the Vanilla Essence and mix until smooth. Allow to cool and chill until set.

4.       Peel the Caramel off of the cling-film, and cut into thumbnail size pieces. Spread the cocoa powder over a large baking tray, and split the truffle mixture (stage three) into plenty of even sized parcels. Place a piece of the Caramel into the middle of the parcel and squash it around the caramel, roll in the Cocoa powder and then chill.

Photo Courtesy of: Chocolate Reviews