I’m back with a recipe from the brilliant Deb Perleman and her book “Smitten Kitchen” – these Rhubarb (with added strawberry and cardamom) Triangle Cookies are indeed on the front cover of her book and therefore meet my gaze every time I take off the shelf…
These spicy gingerbreads thins are fantastic. Cut thinly and baked to the perfect snap, with lots of warming spices, almonds and citrus peel they are incredibly moreish and perfect for autumn. I don’t think there is any reason to hold gingerbread back until Christmas!
Two great cookies for the biscuit jar are these chocolate breads and toffee slices. Also great for a little birthday party like the one I decided to host the other day.
I love the sound of Alfajores – crisp light biscuits sandwiched together with Dulce de Leche. What’s not to like!!
Chocolate Crinkle Cookies – cookie or biscuit? Well, it depends on where and what. In the UK a biscuit is a sweet small baked thing (if savoury it’s a cracker).
Ok, this fudge is so crazily good you just have to make it! I usually never get around to making Christmas goodies but this is such a quick and easy recipe and the result is so darn delicious that it would be a crime not to make at least one batch. Do you know Caramac? It’s basically like that but better. Sort of caramelly with a gentle white chocolate flavour that just melts in your mouth.
My first batch was half eaten by…me, and half given away bagged up in simple little gift bags. I’ll be making some more to give to the teachers at school as a Christmas gift!
White Chocolate Fudge
3 1/2 tbsp golden syrup
220 g caster sugar
40 g light brown sugar
150 ml whipping cream
100 g chopped white chocolate (correction: 100 g, NOT 150 g as previously stated. Sorry…)
- Mix everything apart from the chocolate in a heavy bottomed pan.
- Bring to the boil while stirring and leave to boil until the mixture passes the ‘ball test’ (put a small dollop of mixture into a glass of cold water, the mixture is ready when you are able to form a ball). It took me about 10 minutes.
- Turn off the heat and stir in the chopped chocolate. Stir until all the chocolate has melted and the mixture is smooth.
- Quickly pour the mixture into a lined tin (15x20cm) and smooth the top (it sets quite quickly)
- Leave to cool and cut into squares with a harp knife.
This year I was determined to attempt making my own gingerbread house. To my relief and surprise it was easier than I thought! Thanks to the hundreds of ready to print templates online it was an easy job to get going.
Today we were invited to a little Halloween party and of course I wanted to bring something edible to share. With my newfound liking for cookie decorating I decided to make some gingerbread biscuits with Halloween motifs.
After making my Daisy Cookies I couldn’t wait to get on with another batch. A friend kindly lent me her copy of the “Biscuiteers Book of Iced Biscuits” by Harriet Hastings and Sarah Moore – a really great book full of recipes, biscuit-baking-insights and fantastic decorating ideas!
Ok, time to give those darn sugar cookies another go. I say darn because the dough kills me. A: I always get a stomach ache while baking as I eat far too much of it. B: It’s too sticky to roll and lift without losing the shape of the cookie. Well, that’s my previous experience anyway.