Monday, 2 December 2013

Never Fail Biscotti - My Christmas gift to you....

Never Fail Biscotti

Christmas Spice with cranberry, orange, cinnamon, nutmeg and chocolate

So, this is my Christmas gift to you all, my biscotti recipe, it truly is a never fail recipe and is so versatile & delicious. It's also dairy free.

The word biscotti originates from medieval Latin and translates as twice baked, which is exactly what this is, a twice baked, hard, crunchy biscuit. Perfect for dunking in your coffee after a meal or in your hot chocolate!

It's also an excellent gift as it last so well, you can make it way in advance, pop it in a bag (ensuring it's airtight) tie it with a bow and Ta-Dah! Instant pressie!

It’s highly versatile flavour wise, and the sky is the limit with flavour combinations. You'll see a few of my favourite flavours scattered through this post....

So, go on.....Bake It!!!!

Cinnamon Sugar, half dunked in milk chocolate

· 250g plain flour
· 250g caster sugar
· 1 ½ tsp baking powder
· 3 eggs
· Up to 375g of filling of your choice, nuts, choc chips, dried fruit, spices etc, chop the dried fruit quite finely.
· Zest 1 lemon (optional depending on your filling ingredients)
· Caster sugar for sprinkling

Cashew & Chocolate

Whisk eggs and sugar together till a little frothy

Add flour & baking powder & mix, finally add nuts etc and stir until combined.

Now, it is a very wet mix but trust me here, line 2 trays with parchment and lay 2 thick sausages of mixture on both trays – the easiest way to do it is to scoop the mixture from the bowl with wet hands.....

Sprinkle with caster sugar.

Bake at 180c for 25-30 mins till golden brown.

Remove from oven, slice into 1-1.5cms slices, lay the slices on their sides and put back in oven for 10-12min.

Remove from the oven, and trnasfer to a cooling rack, the biscotti will harden up as it cools.

The biscotti will keep well in an airtight container/tin/box/bag for up to 4 weeks, fruit ones slightly shorter.


Pistachio, cashew, cherry

Sunday, 1 December 2013

Chewy Coconut Peanut Butter Slices

If you were to ask me my favourite flavours up there in the top 5 would be coconut & peanut butter, so as you can imagine I LOVE this recipe!
These are delicious, chewy, nutty moreish slices of delight! And believe me, if you are a peanut fan like me, you’ll love them!

The original recipe came from the book ‘Simple Slices’ by the Australian Woman’s Weekly which I picked up at the airport on the way home from holiday in Gozo. I adapted it slightly to use up the ingredients in my cupboard.

Oh, and the best thing about this recipe? No baking and it keeps for up a week......
Chewy Coconut Peanut Butter Slices


·         60g butter, chopped

·         90g honey

·         110g light brown soft sugar

·         95g smooth peanut butter

·         2 tablespoons marmalade (whatever flavour you like, I used pomegranate as that was all I had in the cupboard - also from my hols in Gozo!)

·         90g rolled oats

·         50g Rice Crispies

·         35g desiccated coconut (plus extra for sprinkling)

·         75g dried fruit (I used cranberries but any dried fruit will be fine)

·         55g finely chopped glace cherries or pineapple.


·         Line a 23cm square tin with baking parchment

·         Combine the butter, honey, sugar, peanut butter & marmalade in a large saucepan and heat gently till the sugar has dissolved (don’t boil).

·         Once the sugar has melted bring to a boil for 30 seconds or so and remove from heat.

·         Stir in all the remaining ingredients and mix well.

·         Pour into your lined tin and press down firmly till smooth and even.

·         Sprinkle with the remaining desiccated coconut.

·         Refrigerate till firm, slice, serve, enjoy!!!

·         Will keep for at least a week in an airtight container kept in the fridge. Serve at room temperature.