Biscuit, Sweet

The best biscuits in the world: Chocolate, Almond and Marzipan

…in my opinion anyway!

Australians Womens Weekly
The Big Book of Beautiful Biscuits – A nice bit of alliteration from the Australian Women’s Weekly.

This week I have finally managed to get around to doing a little bit of baking. I did this by waiting till the little-ist baker was asleep and then rushed to the kitchen and started grabbing out ingredients and then seeing what I could make.

I made some chocolate muffins the other day and I didn’t fancy anything as time consuming as decorating pretty cupcakes so I decided to make some biscuits (cookies to Americans).
I was going to just make some very basic shortbread but I wanted something a little more interesting, then I remembered a recipe in my Australian Women’s Weekly “The big book of beautiful biscuits” that I made for my mom on mother’s day. These used ground almonds and egg yolks, which you would think would make them very cakey in texture, but they are actually quite short.

The recipe in the book is nothing like how my biscuits came out because I only used the base for them. If you have this cookbook then they are on page 4 titled Almond Maraschino Biscuits!

I’m sorry for anyone in the uk that this recipe is going to be in cups; as this is what was used in the book I used them to as I couldn’t be bothered to work out the weight into pounds and ounces or grams.

I hope you enjoy these as much as I did?


Chocolate, Almond and Marzipan biscuits

1 1/4 cup Plain Flour

Chocolate Marzipan cookies

1/4 cup Cocoa Powder
1/2 cup Ground Almonds
1/2 cup Sugar
4oz Butter
2 Egg Yolk
Two big splashes of Amaretto Liqueur
About a large piece of Marzipan cut into very small squares (think the size of chocolate chips)

Pre-heat the oven to 180oC

In a bowl mix the flour, cocoa powder, ground almonds and sugar.
Rub the butter into the mix until it looks like breadcrumbs.
Add the 2 egg yolks and Amaretto liqueur and combine with your hands till it just starts to come together.
Mix in the Marzipan till it is roughly distributed in the dough. Try not to overwork the dough at this point.
On a floured surface roll out the dough till it is about an inch thick and cut out whatever shapes you like. I used a round cutter with scalloped edges.
Position onto a baking try and bake in the oven till they feel just soft in the middle – this will take about 12-15 minutes. It is difficult to see whether the edges have turned a little brown because of them being chocolate.

Once baked, take out of the oven and allow to cool. If you want to you can decorate them with icing sugar or icing or just be like me and eat them with a cuppa tea.

Cake, Sweet

Mary Berry’s Easter Simnel Cake

Happy Easter everyone, I hope you’ve all had a lovely day today.

Easter was and is one of my favourite holidays of the year, after

image
I added the marzipan topping, 11 balls for the faithful disciples - I actually made 12 so I ate Judas.

Christmas.  As a kid there was so much to love about it, chocolate eggs, egg decorating contests at school, Easter egg hunts, films on TV… Did I mention the chocolate?

As an adult I still love it!
I love all the family getting together for a lovely meal and there is something very special about eating chocolate and not feeling guilty which you don’t seem to get much in your adult life. 

This year was the first Easter with my little daughter and although she is too tiny to understand any of it yet it was still a great day to spend with my family as my sister and brother in law came up to.

Yesterday, me and my mom decided to do some baking together and made a Simnel Cake after watching The Great British Bake Off Masterclass program.  We used the wonderful Mary Berry’s recipe.
Unfortunately, I think our cake was a little overbaked and drier than it should have been but who can resist a fruit cake with marzipan on it!? Well, except the half of the family who don’t like marzipan, or fruit cake.


Mary Berry’s Simnel Cake