Food Ramblings

Christmas cake fail

I’m very late in starting my Christmas cake this year as usually Halloween signals the start time, but I thought its better late than never.

Unfortunately my first attempt only managed to get half way through before it ended up in the bin due to a catalog of errors leading to its eventual demise!

I knew it was going to go wrong from the start when I bought the wrong eggs.
Now they weren’t wrong as in quails eggs instead of hens, but what I had bought was eggs from caged birds instead of free range ones by accident.
Although this probably wouldn’t bother many people, it really bothers me and makes me feel guilty.

Next I forgot to buy butter so with a very unhappy baby screaming very loudly in the car, my husband had to nip into the shop to buy my butter on the way back from the supermarket.

Still, not to be deterred I plodded on with my cake recipe but I only got as far as creaming the butter and sugar together when I thought the mixture might not have been right as it didn’t look smooth. Turns out I’d not used fine brown sugar!

Although this was frustrating I thought it might have been ok to carry on till I made one fatal error – I dropped half an egg shell into the mixture.

Not a problem just take it out you might say? … well, I would have done if my Kenwood was not whirring round at the time. Not all the patience in the world could rescue picking out tiny bits of egg
shell.

So I decided it had all gone far too wrong and bagged and banned it.

Tomorrow I will try again and hopefully this time it’ll go right, because no one wants a bad Christmas cake with egg shell in it.

Biscuit, Sweet

Wholemeal sandwiched biscuits

At the moment when I have time to do some baking I want to make sure my recipe is quick and easy and something that I know will work.  I would be really sad if I spent the time trying a new recipe out only for it not to work! 

This recipe isn’t one I have ever done before but it used the basic principles of 3,2,1 shortbread biscuits but with a little bit of a twist.  I looked in the cupboard to see what I had thought I would try making wholemeal biscuits instead and since I had some chocolate icing I wanted to use up, I had an idea how I might put these together. 

You could do any shape you wanted but as I wanted small cookies I only had this shape cutter.


Wholemeal sandwiched biscuits

6oz strong wholemeal flour
1oz light brown sugar
1oz caster sugar
4oz margarine
Chocolate icing (for decoration)
Chocolate spread (for filling)

Pre-heat the oven to 160c Gas Mark 4

In a bowl cream together the margarine and sugar then stir in the flour.
When the mix begins to look like breadcrumbs, turn it out onto the side and use your hands to press it together into a dough.
Try not to mix it too much at this stage – you just need it to come together.
On a floured surface, roll the dough out to about £1 coin thickness (just over a cm)
Cut out an equal number of your shapes. I managed 24 using my cutter, enough for 12 biscuits.
Line them on greaseproof paper and bake in the oven till the edges brown slighty. This may take between 10-15 minutes depending on the size and thickness of the shapes.
Let them cool on a wire rack and using the same cutter, cut enough shapes needed out of the chocolate icing. Put the chocolate icing onto half of the cookies whilst they are still hot – this causes the icing to stick to the biscuits without having to ‘glue’ them with jam.

Once they have cooled you can begin assembly.
Take two cookies, 1 with icing and 1 without and sandwich them together with chocolate spread in the middle.

Easy peasy.