Wednesday, 30 November 2011

Vanilla Kisses

You remember my piping nozzles from quite a while ago? I've put them to good use today with these rosettes of buttery cookies.

I've got to say, they were quite hard to pipe in the beginning as the butter wasn't as soft. 
However, warm and crunchy from the oven, these vanilla kisses are worth indulging in, no matter what!

 So...there was a Vienna cream to go with these gorgeous cookies however I thought they were great on its own so I omitted it. You can, of course sandwich the biscuits with the cream if you wish.

And check out my new cupcake cookie jar! Perfect for my upcoming bakes!!

Vanilla Kisses:

125g butter, softened
1/2 cup (110g) caster sugar
1 egg
1/3 cup (50g) plain flour
1/4 cup (35g) self-raising flour
2/3 cup (100g) cornflour
1/4 cup (30g) custard powder

Vienna cream:
60g butter, softened
1/2 tsp vanilla extract
3/4 cup (120g) icing sugar
2 tsp milk

1. preheat oven to 200C/180C fan assisted. Grease two oven trays; line with baking parchment
2. beat the butter, sugar and egg with electric mixer until light and fluffy. Stir in sifted dry ingredients, in two batches.
3. Spoon mixture into a piping bag fitted with a star nozzle. Pipe little spirals, about 3cm apart on the trays.
4. Bake for about 10 mins, cool on trays
5. Meanwhile, make the Vienna cream by beating the butter and extract with an electric mixer until white as possible. Gradually beat in the icing sugar and milk, in two batches.
6. Sandwich biscuits with Vienna cream once cooled.

Monday, 28 November 2011

Mixed Spice Biscotti

A mixed spice biscotti is definitely cooking itself up today! They are large, crunchy, almond biscuits, made through cutting the loaf of dough while still hot and fresh from baking in the oven. 

The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked. These Italian biscuits smell divine, especially when they come out from the oven. Amazing with a cuppa or great on its own, this nutty treat will send some of you nut lovers off!

Although the recipe may look quite long-winded, its definitely worth a try!

50g butter, softened, plus extra for greasing
50g caster sugar
50g soft light brown sugar
2 large eggs, lightly beaten
275g plain flour, plus extra for dusting
1 1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
100g blanched almonds, chopped

1. Preheat oven to 190C/375F/gas 5. Grease a large baking sheet. Place butter and sugars in a large bowl and whisk together until pale and creamy. Whisk the eggs into the mixture.
2. Sift the flour, baking powder, cinnamon, nutmeg and ginger in the bowl.
3. Add the chopped almonds, reserving 2 tablespoons, and mix together to form a soft dough. Turn the dough onto a lightly floured work surface and, with floured hands, knead for 2-3 minutes, or until smooth.
4.Divide the dough in half and shape each portion into a log shape measuring about 4cm/1 1/2 inches in diameter.
5. Place the logs on the baking sheet and flatten until each is about 2.5cm/1 inch thick.
6. Sprinkle the reserved almonds on top of the logs and press into the dough.
7. Bake for 20-25 minutes, or until lightly brown. Remove from the oven and cool for 15 mins.
8. Reduce the oven temp. to 160C/325F/Gas 3. Using a serrated knife, cut the baked dough into 1 cm/1/2 inch thick slices and place, cut-side down, on ungreased baking sheets.
9. Bake for a further 10 mins. Turn and bake for another 10-15 mins or until lightly golden brown and crisp. Transfer to a wire rack to cool and harden.

Saturday, 19 November 2011

Rainbow Chiffon Cake

AND....after having not blogged for so long, I've decided to show you the most successful rainbow chiffon cake I've done!  It's about my fourth attempt at it and after having deflated or half-cooked chiffon cakes, it was about time I've mastered the basics. 

Do you remember THIS chiffon cake? I wanted to go beyond myself and tried this colourful chiffon cake! the "greeness" has improved..I'd say. "less artificial"?!

Super soft and incredibly tasty, these were gone in a flash! NOM NOM nom nom...........

I have found the recipe from this blog here when I was searching for more excuses to bake up a storm in the kitchen. Check it out and have fun adding some colour to your cakes :)

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