Combine the chai spice ingredients together and store in an airtight container.
In a medium bowl, sieve the almond flour, all-purpose flour, chai spice, icing sugar and caster sugar together. Cube the chilled butter. Add the cubed butter to the flour and rub in using your fingertips to make fine breadcrumbs. Add in the ground almonds, yolks, vanilla paste and almond extract. Form a dough using a K-beater or your hands. Place on a lightly floured surface and knead until smooth. Divide into 4 equal sizes and wrap in cling wrap and refrigerate for 15 minutes—line two baking trays with baking paper.
Roll 1 portion of the dough into a 2cm thick log and divide the log into 2cm long pieces. Use your hands to roll each piece to about 5cm long then curve slightly to make a crescent shape.
Transfer to the baking trays. Bake in preheated oven for approx. 20 minutes or until lightly golden.
Remove from the oven and set aside to cool completely.
Combine the chai spice and icing sugar together.
Roll the cooled biscuits in the icing sugar mixture and store in an airtight container for up to 1 week.
These dark, decadent cookies are soft on the inside with crunchy edges and the silky ganache filling adds luscious richness. You can add a shot of your favourite liqueur (or coffee) to the ganache for something special.
Preheat the oven to 160°C. Cream the butter and caster sugar in a mixer with a paddle attachment until light and creamy – about 8 minutes.
Add the vanilla, egg yolk and half of the cooled dark chocolate. Then add the flour and cocoa to form a soft dough. Wrap the dough in cling wrap and refrigerate for 30 minutes or until firm. Roll tablespoons of the mixture into balls and place on 2 large lined baking trays. Use your thumb or the back of a measuring spoon to press an indent in the middle of each cookie. Bake for 12-15 minutes. Allow to cool slightly.
In the meantime, place the chocolate in a bowl. Heat the cream to just below boiling point and pour over the chocolate and butter. Allow to stand for a few minutes then whisk until smooth.
Drop or pipe spoonfuls of the ganache into the middle of the cookies.
Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul!
Don’t be put off by the ma’amoul moulds, these can easily be made without them, alternatively you can purchase them HERE.
Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul!
Cream the butter and sugar until light and fluffy – about 8-10 minutes. Add the cornstarch and cake flour and mix until a soft dough forms.
To make each filling, place the ingredients in a food processor and blend until a rough paste forms. Repeat with the remaining two fillings and set aside.
Divide the dough into 36 pieces and roll into balls weighing approx. 20g each. With your thumb make a dent in each dough and fill with 1 tsp or 8g of filling and top with approx. 5g of dough to seal. Close and roll into a ball again.
Dust ma’amoul moulds with icing sugar or cornstarch (if using) and press the dough into the mould firmly. Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way so as to identify each flavour with a different pattern.
Place on a lined baking sheet and refrigerate for 30 minutes or until firm. Bake in the preheated oven for 10-15 minutes or until golden around the edges. Allow to cool thoroughly.Note: If you’d prefer to make just one type of filling, triple the filling recipe.
Inspired by the brand new Nespresso™️ Vertuo machine, I created a gooey, fudgy brownie flavoured with their delicious Barista Creations Caramel Cookie capsules.
I like my brownies like I like my coffee; rich, dark and well-balanced!
How do you like YOUR coffee? I like mine strong with lots of milk! I usually double up on my Nespresso capsules to get my perfect extra-long cup in the morning – until now. Nespresso has just launched a brand new Vertuo machine and capsule collection which is specially designed for longer cups of coffee. The innovative machine reads the barcode on the capsule and automatically adjusts to make the perfect size for the specific coffee beans. The Nespresso Vertuo spins the capsule to release the coffee (rather than using pressure) which gives you an amazingly thick crema on top – the true mark of a really good cup of coffee!
It was the soft biscuit notes in the ‘Caramel Cookie’ capsule that inspired this recipe. It’s the perfect match for a rich, fudgy brownie flecked with pockets of caramel cookie spread (aka Biscoff). I think this really is the best brownie – it has the roasted, caramel notes from the coffee, the bitterness from the chocolate, and of course the crunch from the biscuits. The perfect brownie and the perfect cup of coffee? Now that’s my idea of happiness!
Preheat the oven to 180°C or 160°C if you’re using a fan-forced oven. Line a 20 x 33cm baking tin.
Place the chocolate into a large mixing bowl.
☐ 180g The Kate Tin Dark Baking Chocolate Drops
Heat the butter in a saucepan and bring to a boil. Simmer for 5 minutes or until the butter starts turning a deep brown – the butter should froth up twice to get to this point. As soon as the butter solids on the bottom of the pot turn brown, remove from the heat and pour over the chocolate. Stir until completely melted.
☐ 350g salted butter
Insert the Nespresso capsule into the Vertuo machine and prepare a mug of coffee. The machine will automatically measure out 230ml. Add to the chocolate mixture. Set aside to cool completely.
☐ 1 x Nespresso Caramel Cookie Capsule
Sift the flour and cocoa powder together.
☐ 130g cake flour
☐ 110g The Kate Tin Cocoa Powder
Whisk the sugar and eggs for 8-10 minutes until ribbon stage. The mixture will be very light and it will leave a trail when you make a figure ‘8’ with the beaters.
☐ 450g (500ml) soft brown sugar
☐ 6 large eggs
Fold the sifted flour and cocoa into the egg mixture. Then fold in the cooled chocolate mixture.
Pour the batter into the prepared tin. Spoon the Biscoff spread over the batter and swirl with a skewer. Arrange the biscuits on top.
☐ 150g (125ml) Lotus Biscoff Spread
☐ 125g Lotus Biscoff Biscuits
Bake in the preheated oven for 30 minutes. Allow to cool completely before cutting.
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Celebrate the Spring Equinox on the 22 September with these beautiful floral shortbreads infused with orange blossom and vanilla (from a vanilla orchid!) and decorated with edible flowers.
Find the recipe below or get the printable recipe card at the end of this post.
Preheat the oven to 180˚C. Cream the butter and sugar until light and fluffy – about 8 minutes.
Sift together the cornstarch and flour and add to the butter mixture to form a soft dough. Mix in the orange blossom water and add the scraped vanilla seeds (see note).
Roll out the dough ½ cm thick on a lightly floured surface then cut shapes using a round cookie cutter just big enough for the size of the flowers. We used a 5cm cutter.
Place on a lined baking sheet and refrigerate for 30 minutes or until firm.
Bake in the preheated oven for 10-15 minutes or until golden around the edges.
Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes to dry. Using scissors, cut the stems off. Be careful not to cut too far down so the flower won’t break apart. Turn the flowers over to finish drying.
In a small bowl, whisk the egg white and 1 tablespoon of water until well blended. Lightly brush the tops of each cookie with the egg mixture. Place 1 flower on each cookie and lightly brush the flowers all over with the egg wash. Sprinkle the cookies with caster sugar and return to the baking sheets.
Bake the cookies for an additional 5 minutes, or until the flowers have dried onto the cookies. Transfer the cookies to a cooling rack.
NOTE: Here’s what to do with your used vanilla bean after the seeds have been scraped:
VANILLA EXTRACT: Place the deseeded vanilla bean in a bottle and top up with vodka or glycerine to make your own vanilla extract. Leave for at least 4 weeks to infuse.
VANILLA SUGAR: place the vanilla bean in a jar of sugar and allow it to infuse.
VANILLA POWDER: once the bean has been used in the vanilla sugar, roast it in an oven at 180 degrees celsius for 5 minutes then grind it up in a blender or spice grinder to make vanilla powder.
Vanilla and Orange Blossom Shortbreads
2021-09-08 11:20:08
Yields 20
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
20
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
4 tbsp golden caster sugar, plus extra to sprinkle
50g (80ml) cornstarch
220g (420ml) cake flour
1 ½ tsp orange blossom water
1 gourmet vanilla bean, split
edible flowers, to decorate
1 egg white, whisked
golden caster sugar, for sprinkling
Instructions
Preheat the oven to 180˚C. Cream the butter and sugar until light and fluffy - about 8 minutes.
Sift together the cornstarch and flour and add to the butter mixture to form a soft dough. Mix in the orange blossom water and add the scraped vanilla seeds (see notes).
Roll out the dough ½ cm thick on a lightly floured surface then cut shapes using a round cookie cutter just big enough for the size of the flowers. We used a 5cm cutter.
Place on a lined baking sheet and refrigerate for 30 minutes or until firm.
Bake in the preheated oven for 10-15 minutes or until golden around the edges.
Meanwhile, gently wash the flowers in cool water and drain well. Place the flowers stem side up on clean paper towels for about 15 minutes to dry. Using scissors, cut the stems off. Be careful not to cut too far down so the flower won’t break apart. Turn the flowers over to finish drying.
In a small bowl, whisk the egg white and 1 tablespoon of water until well blended. Lightly brush the tops of each cookie with the egg mixture. Place 1 flower on each cookie and lightly brush the flowers all over with the egg wash. Sprinkle the cookies with caster sugar and return to the baking sheets.
Bake the cookies for an additional 5 minutes, or until the flowers have dried onto the cookies. Transfer the cookies to a cooling rack.
Here's what to do with your used vanilla bean
VANILLA EXTRACT: Place the deseeded vanilla bean in a bottle and top up with vodka or glycerine to make your own vanilla extract. Leave for at least 4 weeks to infuse.
VANILLA SUGAR: place the vanilla bean in a jar of sugar and allow it to infuse.
VANILLA POWDER: once the bean has been used in the vanilla sugar, roast it in an oven at 180 degrees celsius for 5 minutes then grind it up in a blender or spice grinder to make vanilla powder.
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The way to my dad’s heart has ALWAYS been with these chocolate peanut clusters!
This version has a spoonful of peanut butter in the middle, which makes them softer to eat and extra peanutty! I often credit my mother and grandmother for my love of food and baking but the person who gave me my insatiable sweet tooth (and the good genes to tolerate a sweet tooth) is my dad. My decadent cravings can all be attributed to him. He was also the one who encouraged me to ‘do what you love so you’ll never work a day in your life’.
These would make the perfect gift for your dad on fathers day! Nothing says ‘I love you’ like homemade treats made from the heart.
Find the recipe below or download the printable recipe card at the end of this post.
35 g (60 ml) Natura Sugar Demerara Icing Sugar, sifted
400 g The Kate Tin Milk Chocolate Drops, roughly chopped
15 ml (1 tbsp) odourless coconut oil
275 g (450 ml) salted roasted peanuts
Instructions
Arrange 12 cupcake wrappers on a baking tray.
Mix the peanut butter and icing sugar together in a small bowl and set aside.
Melt the chocolate and coconut oil together in the microwave or in a bowl over a double boiler.
Stir in the peanuts.
Drop teaspoonfuls of the chocolate-peanut mixture into each cupcake wrapper, then drop a small blob of peanut butter-icing sugar mixture, about 2,5 ml (½ tsp), into the centre of each peanut cluster.
Top the peanut butter blob with more chocolate mixture to cover it.