250g butter, chopped
1/3 cup (75g) caster sugar
1/4 cup (35g) rice flour
2 1/4 cups (335g) plain flour
Beat butter & sugar in a small bowl (with electric beater) until smooth. Stir in sifted flours; press mixture together to form a firm dough. Knead gently on a floured surface.
Press mixture into greased baking pan, mark as desired, pr*ck with fork. Bake in a slow oven for 45 mins. Cut where marked while warm, stand shortbread in pan 10 mins before turning onto wire rack to cool.
Recipe courtesy of my trusty Womens Weekly Christmas cookbook.
250g butter, chopped
1/4 cup (35g) rice flour
1 3/4cups (260g) plain flour
2/3 cup (110g) icing sugar mixture
1 egg white, beaten lightly
3/4 cup (60g) flaked almonds
Grease 2 20cm round sandwich cake pans.
Process butter, flours & icing sugar until forms a ball. Knead gently on floured surface until smooth.
Press half of dough into prepared pans; smooth tops. Mark each round into 8 wedges, pr*ck with fork, brush with egg white. Overlap almonds in rows on each wedge. Bake in moderately slow oven for about 45 mins ot until browned lightly. Cut where marked while warm; stand in pan to cool.
this one is good for morning sickness because of the citrus in it, and doesnt taste too rich, is really yummy and takes 10 minutes max to make
3 cups crushed plain biscuites
2 cups shredded coconut
1 cup butter, chopped
1 small can (just over a cup) sweetened condensed milk
zest and juice from 2 lemons
melt butter and condensed milk together, add all other ingredients and mix well, press into a slice tin lined with grease proof paper. set in fridge at least couple of hours, best overnight, flip out, and cut into squares.
i am eating a piece as we speak, great with a cuppa!
1 to 2pkts of Gollywog biscuits
Icing sugar
Chocolate or chocolate sprinkles
300mls fresh cream
Vanilla essence
Whip icing sugar, cream and vanilla to taste. Line base of tray with biscuits. Spread with whip cream mix. Repeat 2 more times. Sprinkle top with grated chocolate or chocolate sprinkles. Must be refridgerated overnight or at least 24hrs.
Hi guys... I made these for my daughter's kindy teachers and a few work colleagues for Christmas. They looked fabulous, and taste great when you make them.
Sand Art Brownies
The ingredients are meant to be layered into a large glass jar... hence the name.
Ingredients
Three quarters of cup of SR Flour
One third cup of Cocoa
One half of cup of SR Flour
Two thirds of cup of packed Brown Sugar
Two thirds of cup of White Sugar
One half of cup of Choc Chips
One half cup of Vanilla Baking Chips
One half of cup of Walnuts (You could substitute peanuts)
Instructions for cooking:
Preheat oven to moderate. Grease a 20cm x 20cm square baking dish
Pour contents of the jar into a large bowl and mix well.
Stir in one teaspoon of vanilla essence,two thirds of a cup of vegetable oil, and three eggs. Beat until just combined.
Pour the batter into the prepared baking dish and bake at 180 for 25 – 30 minutes.
These can be adapted a fair bit. The measurements below are VERY rough.
2 handfuls of dates
1/2 cup almond meal
1/4 cup hazelnut meal
2 tbsp carob powder
6 or 7 dried apricots
handful of pepitas
vanilla essence
dessicated coconut
cinnamon
Chop dates finely, put in a bowl and just cover with boiling water. Add a little cinnamon and leave to soak for 20 min. Drain off any unabsorbed water (shouldn't be any) and mash dates with a fork. Chop apricots and pepitas finely, add everything except coconut to the dates and mix. Should make a thick paste. Form into balls and roll in coconut. Place in fridge overnight.
Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking
powder, and Bicarb (soda).
Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place
two inches apart on a cookie sheet.
Bake for 10 minutes at (180) 375 degrees.
The above quantities make 112 cookies. (Recipe may be halved)
Katanya......I have a really easy simple one that is fattening (chock full of butter) but really simple......Olivia and my neices love them for a treat.......they are a bit crumbly because of the amount of butter, but here goes:
~ Grease 2 large busiut baking trays
~ Pre-heat oven to 180`c
~ Cream the butter and sugar all together in a bowl
~ Add the flour & cocoa and mix
~ Eventually a soft dough will form
~ Place in fridge for 30 mins, covered in cling film
~ On a floured board, roll the mix into a big long round sausage
~ Cut slices off the roll and place on a greased baking tray
~ Bake for 20 mins
~ Cool on a rack
~ Store in an airtight container for up to 2 weeks
~ Makes around 24 biscuits
Here are a couple of Jamie Oliver recipies. They're not biccies but definately fattening.
Sticky Chocolate Sponge Pudding (it has almonds but you could just substitute choc-chips for extra fat)
7 ounces sugar
7 ounces butter
7 ounces self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
3 3/4 ounces cooking chocolate, broken up
Preheat the oven to 350 degrees F (180 degrees C / gas 4). Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture. Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly. Bake for about 18 to 20 minutes.
For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk
Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. Stir until blended well. When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Medium
Portuguese Chocolate Tarts (pour a bit of cream over before serving for extra fat)
For the filling:
5 1/2 fluid ounces (160 millilitres) double cream (heavy cream)
2 level tablespoons caster sugar
The smallest pinch salt
1/2 stick butter, softened
1/2 pound best-quality baking chocolate, broken up
1 1/2 fluid ounces (50 millilitres) milk
Cocoa powder, for dusting
Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-11-inch sheet of paper. Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon. Roll the pastry up tightly like a Swiss roll to make a long sausage shape. With a knife, cut across the sausage into 1-inch (2 1/2-centimeter) pieces. Take 8 pieces aside, and freeze the rest of the pastry for a rainy day.
Preheat the oven to 400 degrees F (200 degrees C/gas 6).
Turn all the pieces of pastry swirl-side up and flatten them slightly. Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer). Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers. Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.
Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes. Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again. Allow to cool, and carefully remove the pastry cases from around the tumblers.
Fill your pastry cases with the chocolate filling: Place the double cream, sugar, and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth. Scrape all the mixture into the cooked pastry shells. Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
Yield: around 8 pastry cases
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Difficulty: Medium
Chocolate Cherry Cupcakes
this is a Nigella Lawson recipie - yum - my mouth is watering.
Ingredients for the cupcakes:
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g morello cherry jam
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papers
Ingredients for the icing:
100g dark chocolate
100ml double cream
12 natural-coloured glace cherries
Preheat the oven to 180?C/gas mark 4.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
Makes 12.
125g Butter
3/4 cup Sugar
1 Egg
1 3/4 cup SR Flour
1 packet Choc-Chips
1. Cream butter & sugar.
2. Add egg.
3. Add flour and mix well.
4. Add choc chips.
5. Place spoonfuls a few centimetres apart on greased oven trays and flatten with your hand.
6. Bake at 150 degrees until golden.
This recipe is DELICIOUS. I actually made it for the BB meet-up we had last year and was meant to post the recipe, but never got around to it!! Eeeks!! Anyway, here it is....very simple!
Break the chocolate into pieces and place in a large saucepan with the butter and milk.
Heat gently, stirring until the chocolate and butter melt and the mixture is smooth. Do not allow to boil.
Remove from the heat. Beat in the vanilla essence, then beat the mixture for a few minutes until thickened. Pour it into the prepared tin and level the top.
Chill in the refrigerator until firm.
Tip the fudge out onto a chopping board and cut into squares to serve.
½ cup custard powder
½ cup caster sugar
3 cups milk
1 tsp vanilla essence
1 packet Arnott's SAO Biscuits
½ cup of passionfruit pulp, fresh or canned
50g unsalted butter or margarine
3 cups icing sugar
Method:
Place custard powder and sugar in a saucepan and make into a smooth paste with a little of the milk. Gradually stir in the remaining milk. Stir continuously over gentle heat until custard comes to boil and thickens. Remove from heat and stir in vanilla essence.
Cover custard surface with cling wrap to prevent skin forming and allow to cool completely.
When custard is cool, spread a generous layer (1 - 1.5cm thickness) on a SAO biscuit and top with another biscuit to make a slice. Repeat this process until all biscuits have been used.
Combine passionfruit pulp, sugar and butter in a heatproof bowl, and mix over a pan of simmering water, stirring until the icing is smooth and glossy. Place in refrigerator for 5 minutes to thicken slightly.
Spread icing on top of each of the slices and place in refrigerator to set. Will keep up to 2 days in fridge. If you want to make the slice slightly sweeter, substitute SAO with Arnott’s Lattice biscuit.
I have another recipe to share:
125g butter melted
2 cups brown sugar, dissolve in butter over low heat
1 tin condensed milk, stir in and bring to boil and stir for 10 mins
1/2tsp vanilla, stir in
Pour into greased square cake tin. Set in fridge and cut up.
Tis very caramelly and so delicious. My baby likes it =P~
~ Preheat oven to moderate. Lightly grease 2 oven trays.
~ Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Stiry in sifted dry ingredients, in two batches.
~ Spoon mixture into piping bag fitted with 5mm fluted tube. Pipe directly onto prepared trays, allowing 3 cm between each biscuit; bake in moderate oven for about 10 minutes, or until biscuits are firm.
~ Stand biscuits for 5 minutes; transfer to wire rack to cool.
~ Sandwich biscuits with Nutella to serve.
Makes 28.
Tip - Strawberry or raspberry jam can be used instead of Nutella.
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