Sounds completely suss, I know.. but trust me, they’re G.O.O.D.
I know balls like these are normally kept for Christmas time, and admittedly I did first make these for Christmas, but they’re just too yummy not to share.. I’m re-classifying them into the ‘Everyday’ food group. I have no idea where I got the recipe now, but take it and cherish it.
Here’s what you’ll need:
– 1 x 250g packet of Gingernut Biscuits (or ginger flavoured biscuits??)
– 1.5 cups of shredded (desiccated) coconut
– 125g chopped, roasted macadamias
– Glace ginger (or naked ginger).. as much or little as you like chopped finely
– 3/4 cup sweetened condensed milk
– 60g unsalted butter
– 1 tbs golden syrup
– extra coconut to coat balls
Pulse Gingernuts in a food processor until crushed. Transfer them to a bowl with the chopped macadamias, coconut, and chopped glace ginger and mix. In a small saucepan, combine the condensed milk, butter, and golden syrup. Stir over a low heat until the butter has melted.
Pour the condensed milk mixture into the dry ingredients and mix until combined.
Roll teaspoon-full amounts of mixture in your hands to form balls, and roll in the coconut. Make sure you refrigerate the balls for a few hours before eating them.
That’s all there is to it. Easy as! ;)
Trying to decide what to bake first from the gorgeous magazine I was given for my birthday a few days ago… time to start brushing up on my German ;)
This past weekend I decided it was time to begin some Christmas baking.. starting with some little custard wreath cookies!
Now, I’m not really a Jackson Pollock fan, but I couldn’t help thinking of him as I was applying my very abstract chocolate drizzling technique (especially after it also ended up all over my shirt and the kitchen walls).. Luckily for me, average-looking chocolate drizzle doesn’t effect the taste. These biscuits are so crumbly and yummy, just like shortbread really. It’s also worth noting that I didn’t have the right size piping nozzle, so they ended up a bit smaller than the ones in the original recipe.
The original recipe can be found here.
Here’s what you’ll need:
– 250g butter, softened
– 2/3 cup pure icing sugar
– 1/2 teaspoon vanilla extract
– 1 1/2 cups plain flour
– 1/2 cup custard powder
– Half a block of dark chocolate (the original recipe includes a lemon icing, but as we discussed earlier I opted for a chocolate drizzle effect instead)
Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.
Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle (mine was a fair bit smaller). Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate over a double-boiler. I then used a chop stick to dip into the chocolate and flick it over the lined up biscuits. Wait for the chocolate to set before digging in and stuffing your face! ;)
Go get baking! :)
I had a massive craving for chocolate cake a couple of days ago, so went hunting for a quick and easy recipe. As always, it was Pinterest to the rescue! I came across this pin that I’d marked ages ago for an Everyday Chocolate Cake by Smitten Kitchen. Well, it just looked too delicious not to go and make it straight away, so off I went.
Turns out the cake is delicious, but I think I did something a little bit wrong somewhere during the process.. maybe it was because I didn’t have buttermilk (instead, I soured milk with lemon), or maybe because the milk was straight out of the fridge and did something crazy to the butter and sugar.. who knows. In any case it turned out to be very yummy, but just a touch dense.. oops.
Not to worry! Heating it a little bit in the microwave and adding a scoop of ice cream was just the ticket.. sooooo good!!
If you’d like the recipe, head on over to Smitten Kitchen and get baking! :)
A good classic recipe, Jam Drops. I used to love these as a kid… some things never change.
Here’s the recipe (from Donna Hay Modern Classics Book 2)
180g (6 oz) softened butter
1 cup caster (superfine) sugar
2 cups plain flour, sifted
1/2 teaspoon baking powder
Preheat oven to 180°C (350°F). Place butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam. Bake for 10 minutes or until golden. Cool on wire racks.
Go give them a try! :)