Tag Archives: Tea Time Treats

Chocolate and Vanilla Pinwheel Biscuits

Standard

I have recently been sharing a lot of my baking pictures with my three year old nephew for two main reasons; Firstly, every new picture I show him he gasps a bigger and better “Wooooow’ which makes me feel like I have created something out of this world πŸ™‚ and secondly, it is great to hear the new and fantastic ideas that kids come up with which helps the adult imagination to find ways to fulfil these ideas in projects to come. As you know, I saw him on Saturday – without the Sugared Preztels (see previous post)… although I did share the pics πŸ™‚ I told him I would make something really cool for him and that’s what inspired me to try this fun Mary Berry recipe. I rushed them a bit so they are not as neat as they could possibly be but the chocolate & vanilla compliment each other so well that you forget that they are a bit messy… Enjoy!

Ingredients: Β 

For the Vanilla Biscuit Mixture
– 50g softened butter
– 25g castor sugar
– 25g cornflour
– 50g plain flour
– 1/2 large egg
– a few drops of vanilla extract

For the Chocolate Biscuit Mixture
– 50g softened butter
– 25g caster sugar
– 25g corn flour
– 40g plain flour
– 1/2 egg
– 15g cocoa powder

Method:

1. Lightly grease a baking tray
2. Measure all the ingredients for the vanilla biscuit mixture into a bowl and mix to form a soft dough. Wrap in clingfilm and chill in the fridge for about 30 minutes until firm.
3. Make the chocolate mixture in the same way, then wrap and chill.
4. On a highly floured surface, roll out both pieces of dough to rectangles about 25 x 18cm.
5. Place the vanilla biscuit dough on top of the chocolate dough and then roll up (tightly) the two together from the narrow edge.
6. Wrap in cling film and chill again for 30mins.
7. Preheat the oven to 180C.
8. Using a sharp knife, cut the roll into slices and place on the prepared baking tray.

9. Bake in the pre-heated oven for about 20mins until the vanilla biscuit is golden in colour.
10. Lift onto a wire rack and leave to cool.

Advertisements

Saturday Morning Sugared Pretzels

Standard

I woke this morning at 6:30 and as per the usual situation, the one day I get to sleep in, I couldn’t get back to sleep… Anyway, It didn’t turn out too bad as I ended up making these little bites of heaven… I had plans to go past my sisters house this afternoon for the rugby and thought I might as well make something to take with… BUT, once I put one of these in my mouth, the delicious giggle that followed told me there was now way that I was going to be sharing these goodies with anyone… πŸ™‚ The method is simple although I found getting the pretzel shape a little fiddly as they are meant to be quite small.. Do yourself a favour and please try this recipe.. Β The only thing I would do differently next time is double the recipe πŸ˜‰ A must for the cookie jar this winter! Enjoy!

Ingredients
– 115g plain flour
– 65g butter
– 25g caster sugar
– 1 large egg, beaten
– a few drops of vanilla essence/extract
– icing sugar for dusting

Method

1. Measure the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the sugar and then the egg and vanilla extract and mix until the pastry comes together.
3. Knead very gently on a lightly floured surface until smooth.

4. Wrap in cling film and chill in the fridge for 30 minutes or until firm enough to roll.
5. Preheat the oven to 200C and lightly grease a baking tray.
6. Divide the dough into pieces about the size of a walnut.

7. Roll each piece into a thin sausage shape and then twist into the traditional pretzel shape, like a loose knot, and place onto a baking tray.

8. Bake in the pre-heated oven for 7/8 minutes or until barely changing colour. Lift onto a wire rack and dust thickly with icing sugar while still hot.