Tag Archives: biscuit

Blueberry Buttermilk Blue Cheese Scones

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone

220c/425f

¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash

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In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.


Oatmeal Cookies with Meyer Lemon Glaze

Soft ,thick, and chewy, just like mom used to make. The lemon glaze adds an unexpected spike of freshness. Very nice.

Preheat oven to 190c/375f

1 1/4 cup flour

1/4   teaspoon baking powder

¾ teaspoon  salt

½  cup butter- room temp

¾ cup brown sugar

1 egg

2 tablespoons milk

1   teaspoon vanilla

2 teaspoons maple syrup

1 1/2 cups oatmeal

½ cup sultanas, raisins or chopped apricots

Soak sultanas or raisins in milk, vanilla and  2 teaspoons maple syrup. Set aside.

In a small bowl combine flour, baking powder, and salt  and set aside.

With a kitchen aid with paddle attachment or a hand mixer

Mix butter and brown sugar until light and fluffy. Add egg and mix well.

Add Flour mixture and combine.

Add sultana mixture and combine.

Stir in Oats.

Drop tablespoon sizes of dough onto cookie sheet

Bake 10-12 min or until golden brown.

Remove cookies from oven and let stand for 5 minutes.

Remove from pan with a spatula onto a cooling rack to cool completely.

ICING

Combine until smooth:

Juice and zest  of 1  Meyer Lemon or lemon

5-6 tablespoons  icing or confectionery sugar

Drizzle mixture over top of each cookie.

ENJOY !!


Salted Caramel Twix

Its fun and exciting to make your own chocolate and you could do this with any biscuit. Just remember _chocolate melts very fast !

 

Waxed paper

1 box -Shortbread Fingers ( in your cookie aisle)

2 cups melted chocolate – -I like dark chocolate pieces for this 62%

1 recipe salted caramel

Salted Caramel

1 cup sugar

½ cup butter

¼ cup cream

½ vanilla bean scraped

¼ teaspoon sea salt

In a small sauce pan heat cream until warm.

In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.

Slowly add the cream and stir.

Add butter in small amounts stir and take off heat.

Add salt and vanilla. Stir and set aside to cool a bit .

Lay shortbread fingers on waxed paper.

Carefully top each finger with warm Caramel.

Set aside to cool completely.

Melt chocolate pieces over  a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted.  , turn off heat when chocolate is half melted, and stir.

When chocolate is ¾ melted take top of double boiler off and set on cool surface.

Stir frequently until smooth.

(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!

Using 2 forks as tools

Dip caramel topped shortbreads into the melted chocolate. work fast.

Set on waxed paper to dry. (in a cool place)

When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.


Chock a Block Chocolate Chip Cookies

The flavor of the perfect bakery chocolate chip cookie has haunted my inner baker for years until I finally, finally got it right. After many attempts, researching and baking off many different recipes over the years, I think we have lift off and have finally achieved the gourmet bakery flavor !! With fresh ingredients, and good ingredients, this recipe will find its place in your own personal collection. May it go down for generations.

  •  2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons sea salt –(you may also sprinkle tops before baking if you like.)
  • 2 ¼ sticks fresh butter-  just room temp (no warmer)
  • 1 ¼ cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • ¼ teaspoon vanilla bean paste
  • 1 ¼  cup dark chocolate discs I like Felchlin Accra 62% .If you can not find Felchlin, check your baking asile for dark chocolate discs. Valrhonas are nice, as are Ghiradellis brand.

Place flour, baking powder, baking soda and salt in a bowl. Toss lightly together with a fork. Set aside.

In a separate bowl, Using a mixer, a Kitchen Aide works great for this,  Cream butter and sugars together until color lifts to a light tan. About 4-5 minutes.

Add eggs and vanilla paste. Until just incorporated.

Add flour mixture in 3 batches minding not to over mix batter.

Hand stir in your chocolate discs.

Cover tightly with plastic and refrigerate at least 24 hours.

When ready to bake off , remove from refrigerator and let sit for 15 minutes, allowing  dough to become scoopable.

Preheat  oven to  180c/350f

Drop 2-3 tablespoons of batter for each cookie. (A small ice cream scoop works great for this.)

Bake for 15-20 minutes.

Savor the flavor…


Sicilian Sun Dried Tomato Muffins

Savory treat, can be a great side with a bowl of soup or a alone for a decadent breakfast

Preheat oven 190c/375f

Muffin tins-buttered

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ tespoon sea salt
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper
  • ¼ cup olive oil- (you may use the sundried tomato oil from the jar and then use olive oil to make up the rest of the ¼ cup.)
  • 1 egg
  • 3 oz Feta cheese-crumbled
  • 5 oz jar sun dried tomatos- chopped – reserve oil from jar
  • 4 oz oil cured olives (about 20 olives)-pitted and chopped
  • 1/3 cup milk

Place flour, baking powder, baking soda, salt and peppers in a large bowl. Use a fork to lightly mix.

In a small bowl gently beat together olive oil and egg.

Making a well in the middle of the flour mixture, pour in the olive oil and egg mixture.

Mix well with your hands. Gently add Feta, sun dried tomatos, and olives.

Add milk a little at a time until you to get a biscuit consistency.

Mix only until incorporated.

Divide batter evenly into muffin tins (using your hands)

Bake for 15-20 minutes or until lightly browned . Test with wooden skewer, when it comes out clean muffins are done.


Magpie Cookies

When I first made these cookies , my beautiful friend Maggie came over , she stood in my kitchen, and ate the entire plate without taking a breath! I felt she earned the recipe to be named after her. She’s the greatest.

Preheat oven 180c/350f

  • 1 cup flour(maybe a sprinkle more in the UK)
  • ½ teaspoon baking  soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup butter-room temp
  • ½ cup light brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 egg-lightly beaten
  • 1 tablespoon milk
  • 1 teaspoon grated orange rind
  • 1  2/3 cup oats
  • 1 cup chocolate chips
  • ¾ cup dried cherries-chopped

Sift flour, baking soda, baking powder, salt. Set aside.

In separate bowl, (or kitchen aid with paddle attachment) blend butter , sugars.

Add vanilla, egg, and milk. Beat until smooth.

Add dry ingredients. Beat on low until incorporated.

Hand stir in oats, chocolate chips, orange rind, and cherries.

Scoop heaping tablespoon sized dough onto nonstick baking sheet.

Bake for 12-15 minutes. Cool on wire rack.

Set some aside for yourself !! Maggie is coming over!


Cream Cheese and Jelly Cookies

When I was a little girl my favorite sandwich was cream cheese and jelly . With the same flavors these cookies are delicious and as an added delight they are low in sugar, and  low in carbs-great anytime !!

  • Preheat oven 180c/350f 

  • 3 ounces cream cheese-room temperature
  • 1/4 lb butter (1 stick)
  • 1 cup flour
  • pinch sea salt
  • preserves -apricot you may use an all fruit jam for the lowest carb alternative 

Combine cream cheese and butter. Set aside.

Combine flour and salt .

Add  flour and sea salt to the cream cheese and butter mixture and mix well.

Roll into teaspoon size balls and place on ungreased cookie sheet.

Flour the bottom of a glass. 

Gently flatten balls with the bottom of a glass.

With a  flour a small spoon, dent each cookie in the center and fill with preserves.

Refrigerate for 15 minutes .

Bake for 15-20 minutes.

Save some for everyone else!