Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Bicuit Recipes. Show all posts
Showing posts with label Bicuit Recipes. Show all posts

Friday, 30 November 2012

Stained Glass Cookies ...



Delicious buttery biscuits, with edible sweetie stained glass.

These edible decorations make the perfect gift and are ideal for hanging on the tree.

Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes

Makes 10-15 biscuits


Ingredients

  • 220g butter, softened
  • 100g Whitworths for Baking Light Soft Brown Sugar
  • 350g plain flour, plus extra for dusting 1 tsp ground ginger or cinnamon
  • 50g Whitworths for Baking Crunchy Demerara Sugar
  • A selection of fruit-flavoured boiled sweets in different colours

To decorate

  • 50g Whitworths for Baking Super Fine Icing Sugar
  • 1 – 2 tblsp of lemon juice
  • Coloured ribbon (narrow)

Method

  • Preheat the oven to 180°C/fan 160°C/ gas 4. 
  • Line 2 large baking trays with baking paper.
  • Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
  • Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. 
  • Sift the flour and spice into the mixture; add enough milk to make a workable dough. 
  • Use your hands to make a smooth dough. 
  • Wrap in cling film and refrigerate for 30 minutes.
  • Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. 
  • Using biscuit cutters, cut out Christmas shapes. 
  • Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.
  • Carefully transfer the cookies to the baking trays with a fish slice. 
  • Place one or two pieces of sweet into the middle of each biscuit whole.
  • Bake for 10 minutes or until the biscuits are just golden. 
  • Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
  • Transfer to a wire rack to cool completely. 
  • The biscuits can be stored in an airtight container for up to 4 days.
  • Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipe-able icing. 
  • Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
  • When the icing is dry the biscuits are ready to hand on the tree!

Top Tip

  • Make sure the sweets have set hard before removing from the trays.


Recipe and photo credit by- Whitworths for Baking


Thursday, 26 January 2012

Almond Heart-Shaped Biscuits...



Preparation Time 20 minutes

Baking Time 12 minutes

Portions For 15-20 biscuits

Ingredients

  • 100 grams Softened Butter unsalted
  • 100 grams Silver Spoon White Caster Sugar
  • 1 Happy Eggs lightly beaten
  • 1 tsp Silver Spoon Create Natural Almond Extract
  • 275 grams Allinson Nature Friendly Plain White Flour

For the decoration

  • 400 grams Royal Icing Sugar
  • Silver Spoon Create Pink Food Colour
  • Sugar Flowers


Method

  • For the biscuits: heat the oven to 190C,375F, gas 5. 
  • Line a baking tray with non-stick baking paper.
  • Cream the butter and sugar together in a mixing bowl until light and fluffy.
  • Beat in the egg and almond extract, a little at a time, until well combined. 
  • Stir in the flour and mix to a dough.
  • Roll the dough out on a lightly floured surface to 1 cm|1/2\" thick. 
  • Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
  • Bake the biscuits for 8-12 minutes, until pale golden. 
  • Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.

For the icing 

  • Sift the icing sugar into a large bowl and stir in water as directed on the packet to create a smooth mixture. 
  • Stir in the food colouring.
  • Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.



Recipe and photo credits- Baking Mad



Mini Heart-Shaped Chocolate Cake ...




Preparation Time 20 minutes

Baking Time 30 minutes

Portions 4

Ingredients

  • 125 grams Chocolate, good quality dark
  • 3 tbsp Milk
  • 150 grams Butter softened
  • 150 grams Billington's Golden Caster Sugar
  • 3 Eggs
  • 200 grams Allinson Nature Friendly Plain White Flour
  • 1 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 0.25 tsp Bicarbonate Of Soda
  • 100 grams Silver Spoon Create White Chocolate Flavour Cake Covering
  • 140 grams Butter
  • 140 grams Billington’s Golden Icing Sugar
  • Food clourings  and sweets to fininsh


Method

  • Preheat the oven to 180°C, Fan oven 160°C /gas 4.
  • Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.

For the cake

  • Snap the chocolate into chunks and place in a bowl. 
  • Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. 
  • (Make sure the bottom of the bowl doesn’t touch the surface of the water.) 
  • Set aside to cool slightly.
  • Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. 
  • Beat in the eggs, one at a time, and then fold in the melted chocolate.
  • Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix.
  • Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
  • Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. 
  • When cool slice the cake in half.
  • For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. 
  • Leave to cool. 
  • Beat the butter and icing sugar in a large bowl until creamy. 
  • Beat in the chocolate until smooth.
  • Spread the butter icing on the bottom half of the cake and sandwich with the other half.
  • Make some coloured icing Sugar and decorate with sweets.


Recipe and photo credits-  Baking Mad


Monday, 16 January 2012

Creative Mondays Blog Hop Week 3 : Brunch Bars....



 
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

This week I made some brunch style bars that stared out to be healthier but then I added Chocolate !!
Taste great with or with chocolate...



Ingredients
  • 100g Margarine
  • 100g Honey
  • 100g Apple juice
  • 200g Oats
  • 100g chopped glazed cherries
  • 50g Coconut
  • 100g Mixed chopped nuts
  • 100g Raisins50g Bran flakes crushed
  • 150g white cooking chocolate optional

Method
  • Pre heat the oven to 180 c gas mark 4.
  • In a pan heat the margarine, honey and apple juice gently until all butter has melted.
  • In a large cooking bowl mix all the dry ingredients then mix the melted ingredients in slowly covering all dry ingredients.
  • Press the mixture into a greased and lined with grease Prof paper tin.
  • Cook for around 15 minutes until golden.
  • If adding chocolate melt using the chocloate and cover over the top.
  • Slightly cool and cut leave in tin until completely cold.
Want to link up?

Little requests...

1.) Please link up as many creative post each week as you like...

2.) Please try and visit a few post and leave comments...

3.) Please link back to one of us at Creative Mondays or grab our button so we can make this party bigger...

4.) If  you post your links to Twitter add #CreativeMondays  to your link and we will Retweet your posts to all our followers
 
So one question left.....Whats got you creative this week?



Saturday, 3 December 2011

Chocolate Peanut Muesli Slice..


Suitable for vegetarians, Egg Free, Soy Free

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Storage: Keep in the fridge for up to 1 week. Freeze for up to 1 month.

Makes 12 bars 

200g / 7oz Essential chocberry porridge mix

100g / 3 ½ oz Essential superfood muesli

60g / 2oz dried cherries

2tbsp Essential desiccated coconut

60g / 2oz Essential Chocolate drops

2tsp ground flaxseed

1tsp xanthum gum

115g / 4oz Essential coconut oil

75g / 3oz Essential peanut butter

250g /9 oz pitted dates

Method

Preheat the oven to 180ºC, gas mark 4.

 Grease and line a traybake tin with baking parchment, approximately 20cm by 28cm (8inch by 11inch).

Place the chocberry mix, superfood muesli, coconut, chocolate drops, flaxseed and xanthum gum in a large bowl and stir to combine.

Put the coconut oil and peanut butter in a pan and warm gently to melt the coconut.

Place the dates in a blender or food processor with the melted coconut and process to form a thick paste.

Stir into the dry ingredients and mix thoroughly until completely combined.

Press the mixture firmly into the tin using the back of a spoon and your fingers.

Bake in the oven for 20-25 minutes until golden brown.

Allow to cool in the tin completely before cutting into slices

Nutritional Information
Per bar
Calories: 326kcal
Protein: 6.1g
Total Fat: 17.7g of which saturates 10.8g
Carbohydrates: 36.3g of which sugars 21.4g
Per 100g
Calories: 441kcal
Protein: 8.2g
Total Fat: 23.9g of which saturates 14.5g
Carbohydrates:49g of which sugars 28.9g

 Guest Post Credits- www.essential-trading.coop


Saturday, 26 November 2011

Florentines....



Nothing says how much you care than a homemade present - and these Florentines are so quick and easy. Make them look really professional with a celophane bag and some ribbon.

Makes 12 biscuits

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Ingredients

  • 25g (1oz) butter
  • 25g (1oz) light brown soft sugar
  • 100g (3½oz) Carnation Condensed Milk
  • 2 tsp plain flour
  • 150g (5½oz) mixed dried fruit and nuts such as apricots, cranberries, blueberries, cherries, toasted flaked almonds, desiccated coconut etc.
  • 85g (3oz) dark chocolate

Method

  • Preheat the oven to 180C, (160C for fan ovens) or Gas Mark 4.
  • Melt the butter and sugar in a non-stick saucepan stirring until combined.
  • Add the condensed milk and heat until just bubbling.
  • Stir in the plain flour and mix until smooth.
  • Stir in the dried fruit and nuts.
  • Place spoonfuls of the mixture onto parchment lined baking sheets and bake for about 12 minutes until turning golden brown at the edges.
  • Leave to cool on the tray.
  • When cool, melt the chocolate and spread a small amount on the flat side of the Florentine then drag a fork through the chocolate to make wavy lines.


Recipe and photo credit by-  Carnation


Tuesday, 17 May 2011

Millionaires shortbread...


As me and my 2 oldest boys are racing tonight I thought I'd make us a little treat for when we have done. 

These treats always bring a tear to my eye when making as my grandma always made them for me at Easter, Birthdays, Christmas or just whenever she thought of me... up until a year ago when she fell over and broke her leg, now she is in a nursing home unable to ever walk again....

 Moving on... I made these last year and my oldest son said" I could just imagine bringing my family over to see you and you making me them "YES" not for a long long time I thought :)
If you've not got a food processor like me use a electric mixer but mine broke today so did it by hand (and the base didn't turn out to good the shortbread stayed in the pan).

If there is a Fairy hob mother that I've been hearing a few blogs mention I would love a new Electric whisk ;)

Makes 12

You will need

  • 115g/4 oz butter, plus little for greasing
  • 175g/6 oz plain flour
  • 55g/2 oz golden caster sugar

Filling 

  • 175g/6 oz butter
  • 115g/4 oz golden caster sugar
  • 3 tbsp golden syrup
  • 400g/14 oz canned condensed milk

Topping

  • 200g/7 oz plain chocolate broken into pieces

Method

  • Preheat the oven to 180 oC /350oF /gas mark 4.
  • Grease and line the base of a 23-cm/9 inch shallow square cake tin.
  • Place the butter, flour and sugar in a food processor and process until it bind together.
  • Press the mixture into the prepared tin and smooth the top.
  • Bake in the preheated oven for 20-25 minutes,or until golden brown.

Meanwhile make the filling

  • Place the butter,sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved.
  • Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
  • Pour over the shortbread base and leave to cool.
  • When cool put in the refrigerator until firm.

To make the topping

  • Melt the chocolate and leave to cool.
  • Then spread over the caramel.
  • Chill in the refrigerator until set.
  • Cut the shortbread into 12 pieces with a sharp knife and serve....






 This is not my recipe all credits go to -

Big Book of Baking
Big Book Of Baking    

Forgot to mention my 2 oldest boy's ran for Nottinghamshire  in the County champs on Sunday. They came back with a medal each 1 with gold one with silver = very proud mum....

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Run Mum Run