biscuits, food blogging

Orange and Cardamon Cookie Dunkers with a Chocolate Cream.

Orange, Cardamon and Chocolate Dunkers
Orange, Cardamon and Chocolate Biscuits – Made to Dunk.

Made for the ‘dunker’ and I am not talking Norwegian Hounds here.  If, like me, you like to dip your biscuits without the frustration of ‘biscuit subsidence’, give these hardy dunkers a go. With a crisp biscuit and an indulgent chocolate cream they are a delight to eat.

Ingredients: Makes 11 x 6cm biscuits.

Biscuit:
110g softened butter.
170g icing sugar – sieved.
210g plain flour – sieved.
1 tsp cardamon seeds.
Zest of 2 oranges.
Caster sugar for sprinkling over biscuits – before cooking.
Extra flour for rolling out biscuits.
Tip: If cardamon isn’t your thing, then replace with a teaspoon of ground coffee – delicious.

Chocolate Cream Filling:
200g dark chocolate.
40g butter.
60g icing sugar.
55ml skimmed milk.
20g cocoa powder.

Method/cook:

Biscuit:
Set oven to gas 3 or 160°C / 325°F
Thoroughly mix the butter and icing sugar.
Add the orange zest and cardamon seeds – mix.
Add the flour and make into a dough.
Set aside to chill for several hours or overnight.
Once chilled. Roll out the dough to 4mm in thickness.
Cut out rounds – I used a 6cm cutter – and place on a baking tray lined with parchment. Sprinkle each biscuit round with caster sugar.
Bake the biscuits for 15-20 mins’ on the middle shelf.
Onced baked transfer to cooling racks – leave until cool and crisp.
Note: The biscuits will be soft on the bottom when hot – they will firm and crisp up once cool.

Chocolate Cream Filling:
Place all the ingredients into a heat proof bowl and sit over a pan of simmering water.
When the chocolate and butter has melted, combine all the ingredients with a hand whisk. Remove the bowl from the simmering water and set aside.

Making the Biscuits:
Pipe the warm chocolate cream onto one side of the biscuit. Top with a second biscuit to create a biscuit sandwich. (see image)
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Store in an airtight container in the refrigerator.
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Serving:
Serve with a cup of coffee or tea and dunk to your hearts content.
Enjoy.

desserts, food blogging, food photography

Citrus and Coconut Ice Cream Dessert with Crunchy Chocolate Oat Cookies.

Citrus, coconut and pineapple dessert.
Citrus and coconut ice cream with a pineapple-lemoncello syrup. Served with toffee-pineapple and chocolate crunch cookies.

This is a great dessert to share – especially if you’re the one with the biggest spoon. 
With a, cream free, palette cleansing freshness it’s a wonderful way to end a spicy meal. For a little twist, scroll down to see the plated version served with a ‘Spiced Milk Curd’. The hint of chilli will surprise and delight your dinner party guests… a real winner.

Ingredients:

Citrus and Coconut Ice Cream: (makes approx’ 600ml)
150ml skimmed milk or lactose free.
150ml Greek yoghurt.
150ml coconut milk – tinned, not fresh.
1 tsp vanilla extract.
1 tsp cardamon powder.
Juice and zest of two limes.
200ml water.
100g sugar.
1 tabls honey.
3 tabls lemoncello.
1 tsp ice cream stabiliser (optional)
Tip: When opening the tin of coconut milk, the creamy solids will usually have settled. Spoon out all the solids and make up to 150ml with some of the coconut liquid.

Crunchy Chocolate Cookies: (makes approx’ 14 cookies)
100g butter.
60g soft brown sugar.
1 dessert spoon of honey. (Use golden syrup or maple syrup if you like)
90g self raising flour – sieved.
100g porridge oats.
10g cocoa powder – sieved.
pinch of salt.
50g white chocolate for decoration.

Pineapple Syrup: (makes 120ml syrup)
200ml pineapple juice.
50g sugar.
4 tabls Lemoncello.

Spiced Milk Curd: (Optional, but this hint of spice works great)
200ml milk.
4-6 slices of fresh chilli, plus the seeds.
5 cardamon pods crushed.
1 tsp sugar.
1 tsp agar agar.

Citrus and coconut ice cream with spiced curd and pineapple syrup.
Citrus and coconut ice cream with spiced curd and a pineapple-lemoncello syrup. Served with chocolate crunch cookies.

Toffee Pineapple:
100g sugar.
2 tabls water.
Fresh pineapple cut into chunks – 4 chunks per person.

Garnish:
Zest of 2 lemons.
Drizzle of Lemoncello.
2 limes sliced and crystalised. (See below for recipe)

Method/cook:

Citrus and Coconut Ice Cream:
Combine the skimmed milk, yoghurt, coconut milk, vanilla and cardamon. Set aside.
Add the lime juice, zest, water, sugar, honey and lemoncello to a pan. Bring to a boil. Once boiling, reduce heat and add ice cream stabiliser, simmer for 5 minutes or until liquid has reduced to 100ml.
Once reduced leave to cool and then combine with the milk mixture.
Churn in an ice cream maker until frozen.
Transfer to a plastic container and store in the freezer.

Crunchy Chocolate Cookies:
Set oven to gas 3 or 160°C / 325°F
In a pan, slowly heat to a simmer the butter, soft brown sugar and honey.
Once the sugar has melted remove from the heat.
Add the flour, oats, cocoa powder and salt.
Mix all the ingredients with a wooden spoon.
Take heaped dessert spoons of the cookie mix and form each spoonful into balls.
On a baking tray, lined with parchment, press each ball into flat rounds with the palm of your hand. (see image)
Bake on the middle shelf for 15-20 mins’
Once baked transfer cookies to cooling rack with a wide spatula/slice.
Once cooled drizzle with melted white chocolate.
Store cookies in an airtight container.

Pineapple Syrup:
Place all the ingredients into a pan.
Bring to a boil, then simmer until for 5 mins’ until reduced to 120ml.
Set aside to cool then chill in the refrigerator until ready to serve.

Spiced Milk Curd:
Place all the ingredients into a pan and bring to just boiling, then simmer for 5 mins’
Strain the mixture and pour into a shallow square container/dish lined with cling film. Leave to set.
Once set, turn out the curd and cut into cubes. Set aside in the refrigerator.

Toffee Pineapple:
Dry your fresh pineapple chunks on kitchen roll. Set aside.
Place the sugar and water into a pan and gently heat to make a caramel. Note: (do not stir the sugar as the sugar will crystalise)
Once the sugar has formed a golden caramel remove from the heat.
With a fork dip chunks of pineapple into the caramel, one chunk at a time.
Place your caramel coated pineapple onto parchment/silicon paper.
Note: The toffee pineapple chunks need to be prepared just before serving as the toffee will begin to melt due to the moisture in the pineapple.

Crystalised Limes:
2 limes sliced.
200ml water.
100g sugar.
Sugar for sprinkling on cooked limes.

In a pan, bring the sugar and water to a boil.
Add the lime slices. Pop on a lid.
Simmer the lime slice until rinds are soft – about 40-60 mins’
Once the limes are cooked, remove from the liquid and place on a tray with parchment/silicon paper.
Sprinkle both sides of the limes with a generous amount of granulated sugar.(see image)
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Cover with cling film and leave in a cool place for several days. Note: don’t place in refrigerator.
After several days they are ready to eat. They add a nice contrast to sweet desserts as the rinds retain a touch of sourness.

Serving:
Arrange your pineapple and curd on a serving plate. Serve a scoop or three of ice cream. Drizzle with the pineapple-lemoncello syrup and Lemoncello. Sprinkle with lemon zest and a slice of crystalised lime.
Place a cookie on the side.
Enjoy the tang.