Archive for Biscuits

Fennel and Parmesan Biscuits

I love cheese biscuits, they have to be one of my favourite snacks, I’m always trying new recipes, just in case I come across something extra special.  Well, I think I may have found it.   Some of the problems I have come across in the past with these recipes is not enough cheese, or the cheese being over powered by another ingredient, or the biscuit is too crumbly.

For me this recipe hits all the right notes – a great cheesy flavour, good texture and the fennel just gives it that extra lift.  The recipe is from Donna Hay Magazine Aug/Sept 09

Fennel and Parmesan Biscuits

1 cup plain flour
1 tablespoon cornflour
1 1/2 cups finely grated parmesan
1 teaspoon sea salt flakes
150g cold butter, chopped
2 teaspoons fennel seeds, plus extra for sprinkling
1 tablespoon milk, plus extra, for brushing

Place the flour, cornflour, parmesan and salt in the bowl of a food processor and process until combined.  Gradually add the butter and with the motor running, process until the mixture resembles fine breadcrumbs. 

Add the fennel seeds and milk and process until a dough forms.  Turn out onto a lightly floured surface and roll out to a 15cm log.  Wrap in plastic wrap and refrigerate for 30 minutes or until firm.

Preheat oven to 180c.

Slice into 5mm rounds and place on baking trays lined with non-stick baking paper.  Brush with extra milk and sprinkle with extra fennel seeds.  Bake for 12-15 minutes or until golden.


Orange, coconut and almond biscotti

I love biscotti.  I’m not a big biscuit eater, I can go weeks without even thinking about making biscuits, but there is something about biscotti.  I find myself returning to the biscuit tin.  The good thing about these is they keep in an airtight container for months so make a great gift.

Orange, coconut and almond biscotti

orange, coconut and almond biscotti

2 eggs
1 cup (220g) caster sugar
1 teaspoon finely grated orange rind
1 1/3 cups (200g) plain flour
1/3 cup (50g) self raising flour
2/3 cup (50g) shredded coconut
1 cup (160g) blanced almonds

Preheat oven to 180c.  Grease oven trays.
Whisk eggs, sugar and rind in medium bowl.  Stir in sifted flours, coconut and nuts, mix to a sticky dough.
Knead dough on floured surface until smooth.  Divide dough into two portions.  Using floured hands, roll each portion into a 20cm log; place logs on oven tray.
Bake logs about 35 minutes.  Cool logs on tray 10 minutes.
Reduce oven to 160c.
Using a serrated knife, cut logs diagonally into 1cm slices.  Place slices, in single layer, on ungreased oven trays.  Bake biscotti about 25 minutes or until dry and crisp, turning over half way through cooking.  Transfer to wire racks to cool.

From Australian Womans Weekly Bake

How much can you bake in a day

With a 9am start and finishing at 3am, I managed to bake approximately 150 cupcakes, 150 biscuits and 60 cupcake pops.  Not bad for a days work.

Banana Fudge
banana fudge
Pecan and Cinnamon
Orange and Poppyseed
Lemon and Craisin
Cupcake Pops
cupcake pop

The recipes for the cupcakes all came from the Crabapple Bakery Cupcake Cookbook, the biscuits from the Australian Woman’s Weekly Cookies and the idea for the Cupcake pops from the Martha Stewart website although I used my own recipes for that one.