Tag Archives: Biscuits

Parmesan Chilli Shortbread


I’m so excited about these savoury shortbread cookies! I’ve been meaning to make them for ages and now I just don’t know why I waited this long.

They’re totally addictive.


Not joking. I ate about 4 of them just while I was taking photos.

I really want another one. Like, now. They’re that good.


I first fell in love with the chilli and parmesan combo when I made these.

This recipe called for pesto, and I loved the idea that I could combine my favourite chunky chilli pesto with cheese in a biscuit. Like a meal all in one!

There’s lots of flavour in these babies, with the spices, chilli kick, parmesan and pesto inside. And the shortbread is buttery and crumbly and everything that shortbread should be.


These were lunch.

They’re about to become dinner. Real life.


PARMESAN CHILLI SHORTBREAD
Adapted from Sixteenbeans, recipe originally from Epicurious.

2 cups plain flour
3/4 cup + 6 tbsp grated parmesan cheese
1/4 cup pesto of choice
1 tsp salt
1 tsp onion powder
1 tsp chilli powder
22og unsalted butter, cold and cubed (1 cup, 2 sticks)

Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.

Place the flour, 3/4 cup of parmesan, pesto, salt, onion powder, chilli and butter into a food processor. Pulse the machine on and off until a dough forms.

Gather the dough together and give it a light knead.

Scoop rounded teaspoons of the dough and roll them into balls. Place them on the baking trays and press them down into 2 inch diameter rounds.

Sprinkle the remaining 6 tablespoons of parmesan over the shortbread.

Bake for 20 minutes, until golden. Makes 24 cheese cookies.

Mocha Nutella Thumbprint Cookies


I don’t really drink coffee.


It’s not that I don’t like the taste of it, it’s just that espresso coffee in lattes and cappuccinos, which is really the only type of coffee you can buy in cafes Australia, makes me feel sick. I don’t know why.

I can happily drink instant coffee (judge all you like). And I love the filtered coffee that they drink in the States. I would wake up to a fresh pot of that every morning when I stayed with my amazing family in Connecticut, and would always have to drink 2 cups before I could get off the couch and have a shower.

It was the Coffeemate I loved, really. My cousin used to laugh that I wasn’t putting Coffeemate in my coffee, but I was putting coffee in my Coffeemate.

Frappes and Frappuccinos I can swallow down fine, too. It’s just espresso that I can’t handle.


But coffee in baked goods? Coffee flavoured things? Yes, please.

The coffee cupcake at work is my favourite, I could easily eat the coffee buttercream with a spoon, and sometimes, if I have some left over when I’ve finished icing them, I do.

And these chocolate chip espresso bars are one of my favourite things on my blog. The chocolate espresso cookies were pretty good, too.


So when I saw this recipe for mocha thumbprint cookies, I jumped right at it. Especially since they are filled with Nutella, which I am currently obsessed with baking into things.


And I liked them. A lot. The cookie was kind of crunchy and bittersweet, with hints of coffee and chocolate. Then there is all that chocolate hazelnut Nutella lava in the center. Match made in heaven! And they go brilliantly with a cup of coffee in the morning.


MOCHA NUTELLA THUMBPRINT COOKIES
Adapted from Tutti Dolci, whose recipe comes from Cooking Light.

110g unsalted butter, softened
2 tsp finely ground instant coffee
1 cup plain flour
3/4 cup icing sugar
1/3 cup cocoa
1 tsp salt
2 egg yolks
1/2 tsp vanilla

Preheat the oven to 180 C (350 F) and line 2 trays with baking paper.

Using an electric mixer, beat the butter and instant coffee until light and fluffy.

Meanwhile, sift together the flour, icing sugar, cocoa and salt. Set aside.

Add the vanilla to the butter and beat well. Add the egg yolks, one at a time, beating well after each addition.

Add the dry ingredients, slowly, beating on a low speed until just incorporated.

Turn off the mixer and knead the dough a little, just until it is smooth and shiny.

Roll teaspoons of the dough into balls and place on baking trays, an inch apart. Use the end of a wooden spoon (or similar) to make a thumbprint indent in each cookie.

Bake for 10 minutes.

When the cookies have cooled slightly, fill each thumbprint with 1/2 – 1 tsp of Nutella. Use a toothpick to swirl it. Makes 20 cookies.

Strawberry Cookies


I was so pleasantly surprised by these blueberry cookies, that I thought I would try the same idea out with some different fruit – strawberries!

They were yummy, kind of like strawberry pie, kind of like strawberry crumble, with the combination of the crisp cookie and the soft baked strawberries.

My friend came over the evening I baked them and ate them all up! They’re nice and refreshing too, because of the bursts of fresh strawberries.

The strawberries release their juices though, which makes them go a bit soft on the second day. So stick to a small batch and eat them all fresh from the oven!

STRAWBERRY COOKIES
Adapted from David Lebovitz’s Ready for Dessert.

11og unsalted butter, softened (1/2 cup, 4 oz)
1/2 cup brown sugar, packed
1/4 cup + 2 tbsp white sugar
1/2 tsp vanilla
1 egg
1 1/4 cup plain flour
1/4 tsp baking soda
1/2 tsp salt
1 punnet strawberries (250g, 9 oz)
2 tbsp sugar

Preheat the oven to 180 C and like 2 trays with baking paper.

Hull the strawberries and slice them. Mix them with the 2 tablespoons of sugar and set aside.

Using an electric mixer, beat the butter, brown sugar, white sugar and vanilla until smooth and combined.

Add the egg, beating well.

Turn the mixer off, add the flour, baking soda and salt, and beat on a low speed until just incorporated.

Pat the strawberries dry with paper towel and very gently, stir them into the mixture.

Drop tablespoons of the dough onto the baking trays, allowing room for spreading.

Bake for 10-12 minutes, rotating the trays halfway through baking, until the cookies are deeply golden. Makes 24 cookies.

Tim Tam Filled Chocolate Chip Cookies


We talked about Tim Tams last week when I made Tim Tam chunk cookies.

They were delicious, and I wanted to do more with the Tim Tams, get bigger chunks of them in my cookies, and get some chocolate in there too.

So I made these.


Think: gooey cookie and melted chocolate chip layer, chocolate layer, biscuit layer, chocolate creme layer, another biscuit layer, more chocolate, then another layer of chewy chocolate chip cookie.

How could you possibly resist?


I made a huge batch of these, the majority of which went to my boyfriend. It was our anniversary, so we went out for drinks, then then to dinner at Longrain (DELICIOUS!!!), and then I gave him cookies.


Cookie presents have kind of become a tradition with us.

Isn’t that cute?

It’s only because I’m obsessed with cookies, really.


As if to prove that point, I ate devoured the rest of these cookies for breakfast.

Because I absolutely loooooved these chewy/crunchy/chocolate-y cookies, and just couldn’t resist.


TIM TAM FILLED CHOCOLATE CHIP COOKIES
Cookie dough recipe adapted from Picky Palate.

220g unsalted butter, softened (1 cup)
3/4 cup brown sugar, packed
1 cup white sugar
2 eggs
1 tsp vanilla
3 1/2 cups plain flour
1 1/2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
1 1/2 packets Tim Tams (16 biscuits) cut in half

Preheat the oven to 180 C and line 3 trays with baking paper.

Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.

Turn the mixer onto a low speed and slowly add the flour, salt and soda, mixing until just incorporated. Finally, mix in the chocolate chips.

Using a medium cookie scoop or heaped tablespoon, scoop balls of the dough. Place a ball of dough in the palm of your hand and flatten it well. Place half a Tim Tam in the center and fold the edges of the dough over, using your fingers to pinch them together and shape the dough around the Tim Tam.

Place on baking trays and bake for about 1o minutes, until lightly golden. Makes 32 cookies.

Cheese Straws


Who loves cheese?

I loved these cheese crackers so much (thanks Erin!!), that I went on a hunt for similar recipes.


These are slightly different from the cheese crackers. Those ones were cheddar and onion, and these are parmesan and chilli. YUM.

These also had a different texture. They were very crumbly. Like, you would pick up one of the looong sticks and it would snap in half. And then when you eat it it sort of melts and dissolves in your mouth. In a good way. In an amazing way!


I made these last Sunday afternoon, in a moment of boredom. I have Sundays off now, my one day off at the end of an otherwise crazy week, and to be completely and utterly honest, I didn’t know what to do with myself.

I hadn’t made any plans because I wanted a lazy day off, and after I did a few assignments and a bit of home stuff, I was at a loss for what to do in order to “relax”.


What do you do to relax? Because I had totally stalked foodgawker, tastespotting, pinterest and the blogs I subscribe to already until there was no more stalking left to do. And that’s what I usually do in my downtime. Glue myself to my laptop. Because I’m really cool.


So, in my boredom, I made these straws. Then I went and bought a few beers. And I sat down with my mother and we devoured the whole lot.


CHEESE STRAWS
Adapted from Our Kitchen.

100g plain or wholemeal flour
100g cold unsalted butter, cubed
100g parmesan cheese, grated (or whatever yellow cheese you have, I used a little cheddar too)
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp pepper
1 egg yolk

Preheat the oven to 200 C and line 2-3 trays with baking paper.

Using an electric mixer on a low speed, combine the flour and butter until it resembles coarse breadcrumbs.

Add the cheese, chilli, salt and pepper, and mix until combined.

Add the egg yolk and mix in by hand.

Shape the dough into a rectangle and on a lightly floured surface, roll it out until it is 5mm thick.

Use a pizza cutter or sharp knife to slice into 1cm straws. Cut in half, and place on baking trays.

Bake for 7-8 minutes, until golden. Makes 5o straws.

Chocolate Chip Espresso Bars (Revisited)


These are chocolate chip espresso bars. I have blogged about them before. Last time, I called them Chocolate Chip Coffee Bars. I said they tasted like “cookie dough crossed with pie crust crossed with coffee”.

Yes, you read right. Cookie dough crossed with pie crust.


I instantly fell in love with them. I wanted to put my face in the dough and leave it there forever. I wanted to eat them for breakfast, lunch and dinner. I baked them many times, with coffee, without coffee, with different combinations of chocolate chips, and they were always so delicious.


So when my boss asked me to bake something for his cafe, I immediately thought of these bars. Everyone loved them, they taste good, keep well and go perfectly with a nice latte.


I’m blogging about them again because I thing its important for you to know which recipes I really LOVE, the ones that stand out from all the rest. And this is one of those. I’ll be grateful to Bakergirl forever. I’ve baked a few things from her beautiful blog and they’re always an instant hit!


So my suggestion to you?

Put down your laptop. Go into the kitchen. And make these. Like, now.


CHOCOLATE CHIP COFFEE BARS
Adapted from Bakergirl.

220g unsalted butter, softened (1 cup)
1 cup light brown sugar
1 tsp vanilla extract
1 tbsp instant coffee
2 cups plain flour
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 cup chocolate chips

Preheat the oven to 190 C and line a 9 x 13 inch baking pan with parchment paper.

Bash up your coffee in a mortar and pestle (or something) so its nice and fine (important! Otherwise you’ll end up with bitter lumps of coffee).

Using an electric mixer, beat the coffee, butter, sugar and vanilla until combined and creamy.

Add the flour, salt, cinnamon and baking powder and mix on a low speed until just combined. Add the chocolate chips and mix until incorporated.

Taste some dough! Delicious!

The mixture will be crumbly. Pour it all into your tray and press it flat with your hands.

Bake for 5 minutes, then rotate the tray 180 degrees and bake for a further 5-10 minutes, until it begins to turn golden.

Allow to cool before cutting into rectangles. Makes 28 chocolate chip espresso fingers.

Gingerbread Biscuits


Its Christmas time!


I love Christmas, and believe it such a great time to focus on family and food and being together. Decorating the Christmas tree, listening to carols. I love it all. Except the fact that its like 30 C  over Christmas in Australia.


Now listen, I don’t really like gingerbread cookies. To be honest, I never liked gingerbread biscuits at all until I tried these.

What I’m saying is, if you like gingerbread biscuits, then these are for you. And if you don’t like gingerbread cookies, then these are totally for you too.

They are super good. They are the only gingerbread men I like. The best I have ever had. And the little guys are just so cute!


These cookies are crunchy, and they stay crunchy for days, with just a hint of softness in the centre. They are not overly gingery, but just have that perfect, delicate amount of spice.

They smell like Christmas . They taste like Christmas. And they are great Christmas gift.


And I’m sorry I’m posting them so late and so close to Christmas, but I bake in real time, and I made these biscuits yesterday!


GINGERBREAD MEN
Adapted from Bourke Street Bakery.

Feel free to halve this recipe.

For the biscuits
1.25kg plain flour (7 1/2 cups)
1 tsp salt
1 tsp baking soda
1 tbsp ground ginger
2tsp ground cinnamon
1 tsp ground nutmeg
400g unsalted butter, softened (7 oz)
400g brown sugar (7 oz)
320g honey (11 oz)
1 egg
4 egg yolks

For the icing
250g icing sugar (2 cups, 9 oz)
1 egg white
1/2 tsp lemon juice

To make the gingerbread biscuits, mix the flour, salt, baking soda, ginger, cinnamon and nutmeg together in a large bowl and set aside.

Using an electric mixer, beat the butter, brown sugar and honey until pale and creamy. Add the egg and egg yolks, beating after each addition.

Turn your mixer onto a low speed and add the dry ingredients in three batches, beating after each addition until combined. You may need to switch to a dough hook if your paddle attachment can’t handle it.

Divide the dough into two discs, wrap in plastic wrap and refrigerate for at least 2o minutes, or for up to 3 days.

When you are ready to bake, preheat the oven to 180 C and line several trays with baking paper. Remove the dough from the refrigerator and allow it to soften slightly.

Roll out each disc between two sheets of baking paper until it is about 3mm (1/8 inch) thick. Cut out the shapes of your choice with a cookie cutter. Gather the leftover dough together and repeat the process until you have used all the dough. The dough it quite sticky so work fast.

Place the cookies on the lined baking trays and bake, in batches, for 15-20 minutes, until puffed and golden. Allow the cookies to cool on the trays.

To make the icing, sift the icing sugar into a bowl. Place the egg white in a separate large bowl and add 1 tablespoon of the icing sugar. Using a wooden spoon, beat to form a smooth paste. Keep adding the icing sugar, 1 tablespoon at a time, combining well after each addition. Stir in the lemon juice.

Place the icing in a piping bag fitted with a fine nozzle and pipe your desired decorations onto your gingerbread men.

They can be stored in an airtight container for up to two weeks. I packed them all up and gave them away as Christmas gifts. Makes 100 gingerbread biscuits.

Cheddar Cheese Crackers


I know that this is a baking blog and that you probably come here for a sugar hit.


But do you like cheese?

Because I really like cheese. Cheese. Cheese. Yes, please.

Blue cheese. Brie cheese. Camembert Cheese. Jarlsberg cheese. Goat’s cheese. Plastic slice cheese (leftover childhood snack love!). Edam cheese. Mascarpone cheese. Parmesan cheese. Feta cheese. Gouda cheese. Cheddar cheese. Yum! Cheddar.


So because I like cheese, today we are going to make cheddar cheese and onion crackers.

Grating cheese is annoying. Your arm gets sore. Even with a barrel cheese grater.

But these crackers are so yummy, that it’s worth it. The dough actually smells like cheese and onion flavoured chips! And they go SO well with beer, let me tell you.


After I finished photographing these delicious cheesy-smelling babies I sat down with that bottle of beer that’s in the photos there and polished it off. Along with a significant amount of those crackers. All while my boyfriend looked on. Because he is eating low carb (boring!).


They were so good. Puppy wanted some too.


Make these! They are easy and they taste fantastic.

Warning: they are also highly addictive.


CHEDDAR CHEESE CRACKERS
Adapted from Texanerin Baking.

1 1/2 cups grated cheddar cheese (170g, 6 oz)
57g unsalted butter, softened (4 tbsp)
3/4 cup flour – I used whole wheat (95g)
1/4 tsp onion powder
1/4 tsp salt

Preheat the oven to 180 C and line a few trays with baking paper.

Put all the ingredients into a food processor or electric mixer fitted with paddle attachment.

Pulse or mix on low until the ingredients come together and form a dough.

Roll the dough out on a lightly floured surface until it is 1/4cm thick.

Cut out crackers of whatever shape and size you like. I made little circles about 1 inch in diameter. Prick the center of your shape with a skewer to prevent them from puffing up in the oven.


Gather any excess dough together, roll it out and repeat the process until you have used up all your dough.


Bake until they turn golden around the edges. Baking time will depend on the size of your crackers, but mine took 12 minutes.

Allow to cool and serve with beer (optional but highly recommended!). Makes about 100 crackers.

Cookies and Cream Cookies

I’m in Poland, its early morning and its -1 C outside. Way too cold for me! So I’ll be staying inside today. Maybe I’ll even bake something. But for now, I made you some yummy cookies.


These cookies taste like cookies and cream.

I’m not joking.


Do you like cookies and cream ice cream? Do you like crushed up Oreo biscuits in smooth vanilla ice cream? Do you?

I do.

And these cookies taste just like that. Like cookies and cream. And they smell like heaven.


They are inspired by these, which were some of the best cookies ever.

My family fought over them. But I found myself trying to eat around the chocolate chunks while looking for more Oreo pieces, so I decided to make them again and omit the chocolate.


And there you have it people. Plain, under-baked vanilla cookies. Big chunks of Oreos and Oreo filling.

Cookies and cream heaven.


COOKIES AND CREAM COOKIES
Adapted from Bakergirl.

I like quite a bit of salt in my cookies, for flavour and that sweet/salty balance. But if you don’t feel free to reduce the salt down to 1 tsp.

220g unsalted butter, softened (1 cup)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups plain flour
2 tsp salt
1 tsp baking soda
15 Oreos with vanilla creme, roughly chopped into 4 – 6 pieces
15 Oreos with chocolate creme, roughly chopped into 4-6 pieces

Preheat the oven to 180 C and line baking trays with parchment paper.

Beat the butter and sugars together using an electric mixer until combined. Add the egg and vanilla and mix until incorporated.

Mix in the flour, salt and baking soda on a low speed until combined. Add the Oreo pieces and mix until just combined (this dough, raw, also tastes like cookies and cream).

Now. These cookies are even more amazingly good if you are patient, cover the dough with plastic wrap and refrigerate overnight before baking. It gives the Oreos and cookie dough a chance to marinate together and make heaven. But if you simply cannot wait…

Scoop tablespoons of dough onto baking trays and bake for 9-10 minutes. Makes 36 cookies.


Peanut Butter Chocolate Chunk Cookies


So I am leaving for Europe today! One last post before I finish packing my bags and fly early this evening.

I’m not sure if I will have the time or internet to update as regularly, but I do have some posts lined up so you will be hearing from me soon.

And hopefully while I’m gone I can post up some photos of croissants, Christmas markets, snow and Polish pastries!

Now onto these cookies…


I have officially peanut-buttered myself out.

In the beginning, I hated peanut butter.

Then I went to America and discovered Reece’s everything.

And a peanut butter love affair was born.


To the point where I would come home after a late night out and attack the peanut butter jar with a spoon.

It got so extreme that I banned peanut butter from my house altogether.


I have baked with a lot of peanut butter (see here, here and here). And somehow, sometime, somewhere during this peanut butter affair, I got peanut buttered out. I still love peanut butter cups, but the rest.. well, I could happily live without it.

So why am I baking with peanut butter again? For a friend’s birthday.


I first made these cookies last summer, when I went away to the beach for a few days with a couple of girlfriends (including said friend). From what I can remember, she ate most of the peanut butter cookies, so along with lemon tartlets, I figured they were a safe bet for a baked-goods birthday gift.


PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Adapted from Breakfast, Lunch, Tea by the Rose Bakery.

200g unsalted butter, softened
200g peanut butter (1 cup)
250g brown sugar (1 1/4 cups)
1 tsp vanilla extract
2 eggs
335g plain flour (2 1/4 cups)
2 tsp salt
1 tsp baking soda
250g chopped chocolate (9 oz)

Preheat oven to 180 C and line a few baking trays with parchment paper.

Beat the butter, peanut butter and sugar together until light and fluffy. Add the vanilla and the eggs, one at a time, beating well between each addition.

On a low speed, mix in the flour and salt. Dissolve the baking soda with 1 tsp of hot water and quickly add it to the cookie dough. Mix to combine.

Stir in the chocolate chunks until evenly dispersed.

Drop tablespoons of cookie dough onto the baking sheets and bake for 10-12 minutes, until pale golden brown. Makes 32 cookies.

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