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Archive for the ‘Biscuits’ Category

I love combining recipes or using them in a slightly different way, so when I saw the cover recipe on November’s Sainsbury’s Magazine for chocolate lebkuchen I thought they would be perfect to turn into ice cream sandwiches and decorate them as Christmas puddings! Click here to see the recipe.

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Last year Em gave me a beautiful wooden pinecone biscuits mould for Christmas and I thought I would try it out and make some lovely pinecone biscuits as gifts for some friends. Click here to see how I got on!

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I was very tempted this week to have a go at an illusion biscuit bake, but realised it would take far too long, so settled for doing the technical again and you can’t beat a good custard cream! I baked with the girls again on Saturday but due to how long these took to chill and cut out I had to finish them off after bed time, but it meant we had a big box to take with us to the rugby festival on Sunday and share with the team. Click here to see how we got on.

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Halloween week might have been a week early on the GBBO, but we definitely didn’t mind and couldn’t wait to make the s’mores! Rich and the girls love marshmallows and I haven’t made any for ages, so perfect excuse! Keep reading to see how amazing these are.

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This week was biscuit week on the GBBO and we really enjoyed the episode. I loved the idea of making a biscuit mask and might try it one day with the girls, I think they would really enjoy decorating their own masks. I have never made garibaldi biscuit so we were looking forward to trying them out. Click here to see how we got on.

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I saw this recipe in the Waitrose magazine last Christmas but didn’t get round to making it. It’s a recipe from John Whaite (who won GBBO in 2012) and it’s a perfect Christmas flavour combination of gingerbread and mincemeat, yummy! Click here to see the recipe.

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I’m a bit late getting going with the Christmas recipes this year, I’m not really sure where the time has gone! But I have been busy baking, so I have plenty of Christmas recipes to share over the next couple of weeks. Here’s the first recipe, one of my favourite flavours – chocolate orange. Click here to see how to make this chocolate orange and almond biscotti.

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Oh yes, it’s caramel week! Our favourite flavour! We all love caramel here, whether it’s salted carmel ice cream, cake or in a biscuit bar, it’s a winner. So we weren’t going to pass on this weeks challenge. Click here to see how I got on.

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After the success of the malt loaf last week the girls were keen to have a go at making the jammy biscuits after school on Friday. Emily loved watching the GBBO again and is already planning a gingerbread biscuit construction for Christmas! Click here to take a look at our attempt at making jammy biscuits.

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We have been super busy baking at home this week! So this is the first of my Christmas baking blogs, hopefully plenty more to come. I tried to pick recipes this year that the girls could help with to keep us busy at home. These were really good fun to make and look very cool too. Click here for the recipe.

The recipe was from November’s Sainsbury’s magazine – mince pie tiffin bites. We all love rocky road in our house, so this festive version will definitely be a favourite. Here is the recipe:

Mince Pie Tiffin Bites

100g skin on almonds

85g glacé cherries, quatered

55g dried cranberries

2 tbsp brandy or orange juice

125g butter

100g golden syrup

20g cocoa

Zest of 1 orange

150g dark chocolate

275g mince pies (roughly 5)

For the topping:

200g milk chocolate

3 tbsp double cream

16 chocolate covered pretzles

8 red glacier cherries

Small amount of white and black fondant for the eyes

  • Preheat the oven to 200C (180 fan). Toast the almonds for 5-10 minutes then leave to cool.
  • Put the cherries, cranberries and brandy in a small bowl and leave to soak.
  • Line a 7” round tin with baking paper
  • Put the butter, syrup, cocoa, orange zest and a pinch of salt in a large saucepan and heat gently, stirring until melted and smooth. Stir in the chopped dark chocolate and remove from the heat, leave to melt fully.
  • Stir in the brandied fruits, toasted almonds and broken up minced pies. Tip into the lined tin, spread out and allow to cool, then chill for an hour in the fridge till set.
  • Place the chocolate and cream for the topping in a heat proof bowl over a pan of barely simmering water, leave to melt, then remove from the heat and stir until smooth. Pour over the tiffin and smooth out. Allow to set.
  • Remove the tiffin from the tin and using a hot knife slice into 8 portions.
  • Melt a small amount of milk chocolate and lightly dip the top of the glacier cherry into the chocolate then stick it to the point of the slice of tiffin. Take 2 pretzels and drip the underneath of each in a small amount of chocolate and stick to the outsides of each slice of tiffin for the antlers.
  • roll out the white and black fondant and cut circles for the eyes. Using a paint brush, brush a small amount of chocolate on the back of each eye and secure in place.

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