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Emma x

Tag: Biscuits

Chocolate Ginger Biscuit Shards

Chocolate Ginger Biscuit Shards

The final addition to our afternoon tea stack are these little chocolate ginger biscuit shards. These are so easy and fun to make so they’re perfect for baking with small children, and you can easily leave out the ginger if it’s not your cup of tea. As with most biscuits you can also get really creative with the decoration! I’ve just gone from a drizzle of chocolate and some crystallised ginger, but these are also a great biscuit base for icing and so on.

Recipe

Makes 20 biscuits

Time: 30 minutes

Ingredients

  • 200g Unsalted butter
  • 330g Plain flour
  • 50g Cocoa powder
  • 3 tsp Ground ginger
  • 200g Caster sugar
  • 1 Medium egg
  • 50g Dark chocolate
  • 50g White chocolate
  • A little Seasalt
  • Crystallised ginger to decorate

Method

  1. Put the butter and flour into a bowl and cut the butter up into small pieces using a round bladed knife. When you can’t cut the butter up any further go in with your finger and rub the butter into the flour until the mixture resembles breadcrumbs.
  2. Stir the cocoa powder, ginger and sugar into the mixture. Then add the egg and mix together until a dough forms. Wrap the dough in clingfilm and then chill it for at least 20-30 minutes.
  3. Pre-heat the oven to 180˚C and line 2 baking trays with baking paper.
  4. Roll the dough out between two sheets of clingfilm and then use a knife to cut the dough into triangles (or any other shapes you want). Transfer the biscuits to your lined baking trays and then bake in the oven for 12-15 minutes until starting to firm (the biscuits will firm up a lot more once cooled down).
  5. Leave the biscuits to cool for a few minutes and then move them onto a wire rack to cool completely.
  6. Now prep the decoration. Put the dark and white chocolate into separate bowls over pans of simmering water and leave to melt.
  7. Cover a surface in baking paper and arrange the biscuits over it. Then drizzle the biscuits with the two chocolates (you can either use a pipping bag or a teaspoon). Scatter the biscuits with the crystallised ginger and a little seasalt.
  8. Leave the chocolate to set and then serve! These will keep in an airtight container for 3-4 days.

Thanks for reading!

Emma x

Peanut Butter Chocolate Chip Cookies  

Peanut Butter Chocolate Chip Cookies  

Something that I really love about making biscuits, and in particular cookies, is how quick and simple it is to make them. The three basic ingredients in any biscuit is flour, butter and sugar, and anyone who bakes regularly will probably have these in their home at all times, so these are something that can be rustled up at a moments notice without the need for a shop first. I also love how easy it is to make them. Whop everything in a bowl, mix it together, portion it out and bake them. Then, no decoration, filling, or embellishment required, they can be devoured in minutes, warm pools of chocolate oozing out of them!

Peanut and chocolate is one of the ultimate flavour marriages out there, and in these it works sublimely. The little saltiness from the nuts compliments and brings out the richness of the chocolate, and the nutty flavour makes the basic cookie dough a little more interesting than your classic plain stuff. Recently there’s been a food craze of different nut butters  (like peanut butter but made out of cashews or almonds etc) so you could also try experimenting with other nut-choco combos. Especially if you’re not a fan of peanuts, there might be another nutty substitute that you’d prefer. These will also freeze really well, so if you want you can make the dough, pop it into a freezer-proof container and leave it in the freezer for months until you need it (and that way a fresh, warm cookie is always only minutes away!)

Recipe

Makes 10

Time: 15 minutes, plus cooking time

Ingredients

  • 110g Unsalted butter
  • 75g Caster sugar
  • 100g Light brown sugar
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 130g Peanut butter
  • 200g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Baking powder
  • 75g Milk chocolate

Method

  1. Begin by putting the butter and sugars into a bowl and beating them with a wooden spoon until pale and fluffy.
  2. Add the eggs to the mixture and stir until combined. Then add the vanilla and the peanut butter and beat again until incorporated.
  3. Add the flour, bicarb and baking powder to the mixture and mix until a smooth dough forms.
  4. Chop the chocolate into rough chunks and then stir it into the dough.
  5. Split the dough into 16 pieces and then roll each portion into a ball. Place the balls on two trays lined with baking paper. Take a fork and press down on each of the balls in a criss-cross pattern to slightly flatten and decorate them. Chill the biscuits in the freezer for 15 minutes.
  6. Preheat to 180˚C. When ready bake the biscuits for 10-15 minutes until golden and starting to crisp around the edges. Leave to cool slightly and then enjoy!

Thanks for reading!

Emma x