Chocolate Hazelnut Biscuit Cake

Chocolate Hazelnut Biscuit Cake | Butter Baking

Week after week after week of me baking and blogging and baking and blogging, I always ask Mr Man: “Is there anything you feel like?”, “What should I bake?”, or “Any blog ideas?”.

His answer is always the same.

“I want something chocolatey. With a biscuit-y crunch”, he says.

Chocolate Hazelnut Biscuit Cake | Butter Baking

So I set out to make Mr Man something chocolatey with a biscuit-y crunch.

And what could possibly be more chocolatey and biscuit-y and crunchy than chocolate biscuit cake?

Chocolate Hazelnut Biscuit Cake | Butter Baking

I think its origins are English, and traditionally this “cake” is made with a simple ganache and digestive biscuits.

I changed it a little bit, replacing the cream in the recipe with Nutella, and making this a rich, delicious, melt-in-your-mouth, chocolate hazelnut biscuit cake. Some chopped roasted hazelnuts scattered over the top and we’re done.

Chocolate Hazelnut Biscuit Cake | Butter Baking

This “cake” isn’t really a cake, because it has just four (yes, FOUR!!!) ingredients and its steps involve all of melting, mixing and refrigerating ! For real.

Like last week’s recipe, this is really super easy and instantly satisfying. I love it, and wish I still had some in the fridge.

Chocolate Hazelnut Biscuit Cake | Butter Baking

But beware! This is addictive! If you’re anything like me, you’re going to have a delicious slice of this, then walk past and slice off just one more fat little piece, then sneak into the fridge later for another cheeky chunk…

You get the picture. Enjoy! X

Chocolate Hazelnut Biscuit Cake | Butter Baking

  • 200g milk chocolate, chopped (7 oz, 1 cup)
  • 1 cup Nutella (280g, 10 oz)
  • ½ - 1 tsp salt, to taste
  • 1 packet digestive biscuit or graham crackers, roughly crushed (300g)
  • 60g hazelnuts, roasted and chopped (2 oz)
  1. Grease and line a small loaf pan with baking paper.
  2. Place the chocolate and Nutella in a medium heatproof bowl.
  3. Place the bowl over a pot of simmering water, and stir occasionally until the chocolate and Nutella are melted and combined.
  4. Take the bowl off the heat and mix in the salt and biscuits.
  5. Pour the mixture into the prepared loaf pan and spread out evenly. Top with hazelnuts.
  6. Refrigerate for half an hour, or until set.
  7. Allow to soften for 5 minutes at room temperature before slicing. Serves 10.
  8. Happy baking!

Recipe adapted from these Nutella Ganache Truffles, ganache recipe via Amy Atlas.

Raspberry Frozen Yogurt

Raspberry Frozen Yogurt | Butter Baking

After the Christmas period, and New Year’s, and our time off, and all the food we ate, and all the wine we drank, I’ve been on the lookout for something to make for dessert that is healthy!!

Raspberry Frozen Yogurt | Butter Baking

I wanted it to be refreshing, and light, and delicious, and I didn’t want to use weird substitute ingredients that are hard to find or cost an arm and a leg.

Raspberry Frozen Yogurt | Butter Baking

So when I stumbled across this recipe, it was one of those rush-to-the-kitchen-and-make-it-straight-away moments.

Raspberry Frozen Yogurt | Butter Baking

You’ll love this recipe because it’s no-churn, has all of three ingredients, and only two process steps – blend and freeze. Seriously.

It’s. That. Easy.

Raspberry Frozen Yogurt | Butter Baking

It’s also fresh and fruity, which is perfect because it’s been so sticky and humid here (yuck).

And hands up who else is loving frozen yogurt at the moment? Yum!

Happy blending ;-)

Raspberry Frozen Yogurt | Butter Baking

  • 1kg frozen raspberries (2 pounds), lightly thawed
  • 375ml low fat natural yogurt (1½ cups)
  • 2 tbsp honey
  1. Use a stand mixer or food processor to blend all the ingredients until smooth and combined.
  2. Transfer to a tin or container and freeze until set.
  3. Then enjoy, optionally topped with more berries! Serves 8.
  4. Happy blending!

Adapted from Woolworths Magazine.

Apricot and Almond Tart

Apricot and Almond Tart | Butter Baking

Hello all! Happy new year!

I hope you had a lovely Christmas and New Year, and maybe even a cheeky little break.

Apricot and Almond Tart | Butter Baking

It’s back to reality for me today. I had two weeks off from Christmas to enjoy me some summer and today was my first day back at work, and I thought it’d be fitting to get back into the blog too!

I’m so sorry I didn’t post at all over the break. But I’m sure you were all too busy with your own baking, Christmas presents, New Year’s celebrations, and post-party diets to miss me! ;-)

Apricot and Almond Tart | Butter Baking

I loved having a couple of weeks off, and decided to turn off from work completely (blog included) while Mr Man and I had a break.

We went away to the beach after New Year’s and it was lovely to enjoy the long summer days, the sun, a good book, fun company and lots of prosecco.

My favourite part of holidays is the sleep ins. Lots of sleep ins in a row, with no 4.45am alarms. And having painted nails. I don’t get to have painted nails in baking life, so it always feels like such a treat. The little things!

Apricot and Almond Tart | Butter Baking

Anyway, the recipe I’m sharing today is the perfect example of the way I’ve been baking in real life lately – efficiently.

I don’t have a lot of time to spare, and I’m sure you don’t either, which is why you’ll probably love recipes like this as much as I do.

Apricot and Almond Tart | Butter Baking

The puff pastry can be store bought (I’ve taken some from work), but be sure to buy all-butter to make sure it’s super delicious and flaky.

The almond cream is super easy to whip up, and you only need about half of it so you can always freeze the other half and make another tart a few weeks later.

And then you top with fruit! Whatever fruit you like, whatever is in season. Apples work so beautifully, so do pears, any stone fruit, or even figs! Totally up to you.

See? Easy baking. Time-poor baking. Pull your puff and almond cream from the freezer, assemble with fruit from your fruit bowl, et voilà! We have tart. X

Apricot and Almond Tart | Butter Baking

  • 1 sheet good quality, all-butter puff pastry
  • 8 - 10 apricots, or fruit of choice
  • 125g unsalted butter, softened
  • 125g caster (superfine) sugar
  • ¼ tsp vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 90g almond meal
  • 40g flour
  • Pinch sea salt
  1. To make the almond cream, beat the butter and sugar using an electric mixer until very pale and fluffy.
  2. Add the eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat well.
  3. Beat in the almond meal, flour and sea salt on a low speed until combined.
  4. Transfer to a container and refrigerate until set.
  5. To make the tart, preheat the oven to 200 C and line a tray with baking paper.
  6. Use a dinner plate as a stencil and to cut the puff pastry into a large round.
  7. Place on the lined tray and prick all over with a fork.
  8. Spread about half the almond cream over the base of the puff pastry, leaving about half an inch bare around the edge. It should be 3-5mm thick.
  9. Arrange the apricots, cut-side down, over the tart.
  10. Bake for 30 - 45 minutes, until puffed and golden brown.
  11. Allow to cool before cutting. Serves 10, and is delicious with a dollop of double cream!
  12. Happy baking!
  13. NOTE: this recipe makes double the amount of almond cream required. You can freeze the remaining half for a future use, or halve the recipe.

Almond cream recipe adapted from my lovely boss, who let me share it with you here.


Christmas Shortbread Cookies

Christmas Shortbread Cookies | Butter Baking

Christmas is almost here! Only a week to go now :-)

I feel like I write the same post every year – that Christmas has come so fast, and it’s already upon us, another year gone by.

But seriously now, how quickly has this year gone?! I swear the older I get, the faster time flies by.

Christmas baking is already in full swing at work. Lots and lots of fruit mince pies, christmas puddings baked in little jars and gingerbread cookies are being churned out by yours truly on a daily basis.

Christmas Shortbread Cookies | Butter Baking

And my Christmas tree is up at home! It’s real, like in a pot. As in, alive. So I have to try not to kill it (because I’m failing at that guys, the keeping-plants-alive thing. Seriously).

The tree is probably up to my shoulder, covered in lights and little white, silver and purple baubles. It brings gorgeous light to our apartment in the evenings and has presents spilling out from underneath it.

Christmas Shortbread Cookies | Butter Baking

The presents are actually spilling out quite far! There are all the ones under the tree, another big pile of presents has taken up the corner and the ottoman, then there’s another pile by the bookcase, and Mr Man’s hoard of gifts for me is still under the bed (where he thinks that they’re well hidden) waiting to be wrapped.

Basically, there are presents everywhere. And I’m really, super excited for Christmas to get here already so I can claim my apartment back from all the presents.

Christmas Shortbread Cookies | Butter Baking

But what can I say, I love buying presents. And wrapping them is so much fun! There’s nothing cheesier I love more than playing Christmas carols, wrapping gifts, watching a Christmas movie and baking Christmas cookies. Now all I need in my fantasy land is for it to snow!

I love shortbread cookies for christmas because they’re deliciously buttery, keep so well, make a great gift and look so Christmassy covered in the lightest dusting of powdered sugar.

Christmas Shortbread Cookies | Butter Baking

Don’t forget that there are lots of other Christmas recipes on the blog, too!

These gingerbread cookies are so Christmassy and another great option to give as gifts.
I’ll be making these peppermint chocolate truffles this weekend to take to a Christmas lunch.
This scorched almond and chocolate nougat was my favourite Christmas treat last year and makes such a great present!
This Christmas spiced brown sugar shortbread just melts in your mouth.
And who could forget my gingerbread macarons with eggnog buttercream?! Yum!

I hope you all enjoy your Christmas baking! Have a very merry Christmas filled with joy, love, laughter and beautiful food (and snow! I hope you get snow!). X

Christmas Shortbread Cookies | Butter Baking

  • 225g unsalted butter, softened (1 cup)
  • ½ cup caster (superfine) sugar
  • 2 cups plain flour
  • ½ tsp sea salt
  1. Cream the butter and sugar until light and fluffy using an electric mixer.
  2. Add the flour and salt and mix on a low speed until just incorporated.
  3. Bring the dough together into a ball. Roll out between two sheets of baking paper until the dough is ½ inch thick.
  4. Refrigerate the rolled out dough for about 15 minutes.
  5. Remove the shortbread from the fridge, take off the top sheet of baking paper and use Christmas shaped cookie cutters to cut out shapes from the dough.
  6. Place the cutout cookies onto lined baking trays. Bring the leftover dough together in a ball and repeat the whole process.
  7. Refrigerate the trays of cutout cookies for 10 minutes and preheat the oven to 170 (325 F).
  8. Bake for 15 - 20 minutes, until lightly golden. Makes about 30 cookies.
  9. Happy baking! And merry Christmas!


Fine Apple Tart

Fine Apple Tart | Butter Baking

It was my mum’s birthday on Monday, and as we celebrated at my apartment this year, I had the honorary responsibility of doing all the cooking.

And along with that came the task of making her birthday dessert!

I say dessert, not cake, because Mum isn’t really into cake. Apples, however, she loves. Anything baked with apples is her thing.

Fine Apple Tart | Butter Baking

I’ve made her these gorgeous little apple pies in the past, as well as this traditional apple pie (her favourite, I think!). I’ve baked her caramel apple galettes and even these apple turnovers, because when we were in Paris they were all she ate. Quite literally.

So when this birthday rolled around and she requested the usual apple-something, I had to really get thinking to bake her something new. And delicious.

A few months ago, when Mr Man and I were in Sydney, I had this amazing, delicious, crispy, gorgeous, fine apple tart from a beautiful little bakery called Flour and Stone.

It was so good that the memory of it had stayed with me, and I thought this was the perfect occasion to attempt to recreate it.

Fine Apple Tart | Butter Baking

And the recreation was a complete success! The tart pastry was crispy and golden and puffed, and the apples were sweet and tart and juicy and the whole thing had caramelised and melded together beautifully.

Fine Apple Tart | Butter Baking

I watched this video from Flour and Stone  to learn how to make the tart just like thy do.

I used puff pastry from work, but you could use a great quality all-butter puff. Please make sure it is all-butter though! No vegan pastry fat here.

Then I covered it in a thin layer of creamy almond frangipane. Flour and Stone use pastry cream, but I had some leftover frangipane in the fridge and it worked beautifully with the apples.

Then all that gets covered with lots and lots of finely sliced apples. It takes time! Peel, core, slice arrange. Peel, core, slice, arrange. Repeat. Repeat. Repeat.

Then finally, you brush on a lot of melted butter, then sprinkle on even more sugar, like everywhereand then we bake!

Fine Apple Tart | Butter Baking

  • 1 sheet ready-rolled all-butter puff pastry
  • A few tablespoons of pastry cream (link below recipe) or frangipane
  • 1 tsp ground cinnamon
  • 6 - 8 Granny Smith apples, peeled, cored and halved
  • Melted butter, about ¼ cup
  • Caster (superfine) sugar, for sprinkling, about ½ cup
  1. Preheat the oven to 200 C (400 F) and line a tray with baking paper.
  2. Place a dinner plate upside down on the puff pastry and score around the outside to get a circle of puff. Place this on the baking tray.
  3. Spread a thin layer of pastry cream or frangipane over the puff pastry, leaving a 1cm (1/2 inch) border around the edge. Sprinkle with cinnamon.
  4. Thinly slice the apples and arrange them standing up, starting on the outside edge of the puff pastry and working your way in. Follow the video (link below recipe) to see an example.
  5. Brush all over with melted butter and sprinkle generously with sugar.
  6. Bake for 30 - 40 minutes, until golden brown puffed.
  7. Eat while it's fresh! Serves 8!
  8. Happy baking!

Pastry cream recipe can be found here!
Apple tart video can be watched here!

Recipe inspired by Flour and Stone.

Cookies and Cream Ice Cream

Cookies and Cream Ice Cream | Butter Baking


So the Christmas season is officially upon us – it’s December, people are beginning to put up their Christmas trees (I’m doing mine tonight, yay!), decorations are up around town and all the bakeries are stocking up with mince pies, gingerbread and fruit cake.

Cookies and Cream Ice Cream | Butter Baking

And the recipe I’m sharing with you today bares no resemblance to mince pies, gingerbread, fruit cake, or anything remotely Christmassy.

It’s cookies and cream ice cream.

Cookies and Cream Ice Cream | Butter Baking

Because Melbourne Christmases are hot.

Because I spend my days at work baking all sorts of Christmas themed delights and they’re the last thing I want to think about when I come home.

Because it’s still so early in December that if I start eating pudding and shortbread now, I’ll be completely over it by Christmas.

Cookies and Cream Ice Cream | Butter Baking

So I’m eating ice cream.

I just love cookies and cream ice cream. I may go as far as to say that it’s my favourite ice cream flavour, ever.

And when you make it yourself, well, it’s a whole other level of amazing.

Cookies and Cream Ice Cream | Butter Baking

It’s beautifully rich, made with egg yolks, heavy cream and sugar. You get to lick the paddle after you’ve churned the creamy, vanilla-bean flecked anglaise. And you get to control the size (and amount!) of the Oreo chunks you put in there.

So good. X

Cookies and Cream Ice Cream | Butter Baking

Cookies and Cream Ice Cream
  • 1 cup milk (250ml)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 vanilla bean
  • Pinch of salt
  • 2 cups cream (500ml)
  • 6 egg yolks
  • 1 packet (200g) Oreos, crushed
  1. Put the milk, sugar and salt in a small saucepan.
  2. Split the vanilla bean lengthwise, scrape out the seeds and add them to the milk, along with the pod.
  3. Place the saucepan over a high heat and bring the milk to just under the boil.
  4. Meanwhile, pour the cream into a medium mixing bowl and set a strainer over the top. Set aside.
  5. In a separate, medium, heatproof bowl, whisk the egg yolks and sugar lightly. Slowly pour the infused milk into the yolk mixture, whisking the entire time, until combined.
  6. Place this bowl over a pot of simmering water, and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
  7. Remove from the heat and pour through the strainer into the cream.
  8. Stir the custard until it's cool, then cover with plastic wrap and refrigerate until cold (preferably overnight).
  9. Once the custard is cold, churn in your ice cream maker. Remove and stir through the crushed Oreos. Freeze well before enjoying.
  10. Happy baking!

Vanilla ice cream base adapted from David Lebovitz.

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