ALMOND COOKIES

Ingredients:
(recipe adapted from here)
 170g cake flour
1/2 tsp baking soda
1/4 tsp baking powder
75g almond nips
50g icing sugar
1 tbsp almond powder (optional)
4 tbsp melted butter + (3 - 4) tbsp corn oil (It is very dry. I added 1 more tbsp of melted butter and 2 tbsp more of corn oil until the dough is manageable)
Egg wash: 1 egg yolk + 1 tsp water

Method: 
1. Sieve flour, icing sugar, baking soda and baking powder together 3 times.
2. Add in the almond nips and mix well.
3. Make a well in the middle of the flour & almond mixture. Stir in the butter oil mixture and mix till a dough is 
    formed. If dough is too dry, add in corn oil by teaspoonful.
4. Roll the dough on a floured surface and cut into shape with your cookie cutter.
5. Glace with egg wash and bake on a lined pan at 175C for 15 - 25 minutes or till colour is golden brown or the 
    golden colour that you like.

ALMOND AND CRANBERRY BISCOTTI

Ingredients :
(Recipe adapted from here)

For the biscotti base
(I made half the recipe)

250g Plain Flour or Biscuit Flour (I used plain flour)
½ teaspoon Baking powder
220g Caster Sugar (I reduced to 50g)
3  Eggs, lightly beaten
200g Pistachios, chopped (I used almond nuts)
125g Dried Cranberries, chopped
Zest of 1 lemon
1 teaspoon vanilla extract

1. Preheat the oven to 160C Degrees
2. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.
3. Add the chopped pistachio and cranberry lemon zest and vanilla extract
4. Knead the mixture gently and then separate and roll into two logs.
5. Place on a lined baking tray and bake for 25 minutes in the preheated oven.
6. Cool slightly and cut into 1-2cm thick slices.
7. Reduce the heat of the oven to 150C return to the tray to the oven and bake for another 10-15 minutes, turn each biscotti over and continue to bake for another 10-15 minutes until golden-brown.
8. Serve the hot chocolate sauce in a cup with the biscotti on the side to dunk in.

*Note: The biscotti batter may look a little wet. To shape the batter wet your hands a little to stop the dough from sticking and shape in a log.

This recipe was inspired by Paul Hollywood

HOMEMADE GRAHAM CRACKERS n NUTELLA

GRAHAM CRACKERS
Ingredients :
(Recipe adapted from here)
2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature 
(1 stick  abt 113g, 2 sticks abt 226g)
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

Method :
1.  In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and  
     cinnamon.
2.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter,

     dark brown sugar, granulated sugar, and honey. Mix on medium speed until well 
     combined, about 1 minute. 
3.  In two additions, add the dry ingredients, letting the first fully incorporate before you add 
     the second.
4.  Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap,
     and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be 
     frozen, well wrapped, for up to 1 month.)
5.  Preheat the oven to 350 F.  Line two baking sheets with parchment paper.
6.  Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle 
     about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 
     3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking 
     sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a 
     paring kninfe, gently score each square to create a line down the middle, taking care not 
     to cut all the way through the dough. Using a fork, pierce each rectangle with two rows 
     of six to eight marks.
7.  Bake the graham crackers, rotating the baking sheets halfway through, until they are 
     golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week

NUTTELLA
Ingredients :
(Recipe adapted from here)
150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil


Method :
Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so

SESAME WAFERS

Ingredients:
(Recipe adapted from here)

 6 tbsp sesame seeds (approx 55g)
160g light brown sugar (I reduced to 120g)
90g butter, room temp 
1 egg, beaten 
60g flour
1/4 tsp salt 
1/4 tsp baking powder 
1 tsp vanilla extract 

Method:

1.  Preheat the oven to 190C/375F. 

2.  Prepare two baking sheets with parchment. 

3.  Spread the sesame seeds out in a dry frying pan. Toast over a medium-high heat until
     golden and starting to jump.

4.  Cream the butter and sugar until fluffy. 

5.  Beat in the egg. 

6.  Sift the flour, salt and baking powder into the bowl and mix well till smooth. 

7.  Add the vanilla and toasted seeds and stir in until consistent. 

8.  Drop teaspoons of the mixture onto the parchment, leaving room for lots of spreading. 

9.  Bake for 12-13 minutes until browned. Leave to cool for 2 minutes then remove to a wire
     rack. 

10.Repeat for the rest of the mixture. They keep really well in an airtight tin. 

SODA (SALTINES) CRACKERS

Ingredients :
(Recipe adapted from here)

Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut
1 cup unbleached all-purpose flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling

Method :

1. In the work bowl of a food processor, pulse the flour and salt to combine.
2. Add the melted butter and process until a coarse meal – less than a minute.
3. Add the water and process until a dough is formed – about 1-2 minutes.  It may not come together and look sort of crumbly.  Turn out on the work surface and knead until it forms a moist dough.
4. Let rest 30-60 minutes to allow the gluten to relax.
5. Preheat oven to 400°F (200C) and line two sheet pans with parchment paper.
6. Divide the dough into quarters and roll thin.  You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
7. By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
8. With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7.  You’ll have a long very thin sheet.  Cut in half if it’s too long to handle easily.
9. Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
10. Bake 400°F for 8-10 minutes until lightly golden.  Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
11. These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days.  Though if you live in a humid climate they may soften.  If so, recrisp in a 350°F oven for a few minutes.

SULTANA BISCUITS

 

Ingredients :
(Recipe adapted from here)

110g plain flour (I used self-raising flour)
1/4 tsp baking powder ( I omitted this)
big pinch of fine sea salt (I used a pinch of salt)
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon (I omitted this)
 

Method :
1.  Preheat the oven to 190C/375F (I preheat at 180C). Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

2.  Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16)

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf

110g plain flour
1/4 tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g dried fruit - I tend to use 1/2 currants + 1/2 sultanas
zest of 1/4 lemon

Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle (the offcuts are delicious) then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. Cool on a wire rack.

(Makes 16) - See more at: http://www.poiresauchocolat.net/2014/03/garibaldi-biscuits.html#sthash.tTRdfLGZ.dpuf