Tag Archives: biscuit

>Rolo Bars


Life is funny sometimes.


Like when you make an effort and spend time doing your hair in the morning and no one comments on  it.

But then you don’t wash it for a few days and twist it back haphazardly to hide that it’s dirty and everyone tells you it looks great.


Like when you really really like a boy but he doesn’t even realize that you exist.

But then a boy really really likes you and you’re totally not interested in him.


Like when everyday that you’re at work its warm and sunny outside and you know that summer is coming and you want to go and play in the sun but you’re stuck inside.

But then on the one day you have off it gets as cold as winter again and rains all day.


Like when you bake something new and complicated and time consuming just for fun and it turns out beautifully.

But then you try, really try, to make something you’ve made a hundred times before for someone for a special occasion and everything goes wrong.


Life is funny sometimes.

Like when I made these bars. I was making them for a friend. Which means I was trying. So I stuffed them up (of course!).

I forgot to set the oven timer for the chocolate cookie base. And I had no idea how long it had been baking for when the smell of chocolate wafting out of the kitchen reminded me that I had it in the oven. So it ended up over baked. And crumbly. Ugh.

Point of the story is that it’s totally not supposed to look like that. So don’t over bake your cookie base, okay? Good.


ROLO BARS
Adapted from Roxana’s Home Baking.

For the chocolate cookie base
170g unsalted butter (12 tbsp)
1/4 cup sugar
1 1/3 cup plain flour
1/2 cup cocoa powder

Preheat the oven to 180 C (350 F) and line an 8 x 8 pan with baking paper.

Put the butter, sugar, flour and cocoa in a food processor or stand mixer fitted with paddle attachment. Pulse or mix on a low speed until a soft ball of dough forms.

Press the dough evenly into the base of the prepared pan. Prick with a fork several times.

Bake for 20 minutes. Allow to cool completely.

For the caramel topping
110g salted butter (1/2 cup)
1 x 397g (14oz) cans condensed milk
1/4 cup sugar
30 – 40 Rolo chocolates, halved

In a medium saucepan, melt the butter over a low heat.

Add the sugar and the condensed milk.

Bring the mixture to a boil, stirring constantly so it does not catch and burn. This will take some time.

Once the mixture has come to the boil, cook for a further 5 – 7 minutes, stirring constantly, until the mixture thickens and changes colour slightly.

Pour half the caramel mixture over the cooled cookie base. Top with the chopped Rolos. Pour the remaining caramel over the top and smooth out the surface with a spatula.

Allow to cool completely.

For the chocolate topping
100g milk chocolate, chopped (4 oz)
2 tbsp Nutella
2 tbsp milk

Place the chocolate, Nutella and milk in a small saucepan over a low heat.

Stir until the chocolate is melted and the mixture is smooth and shiny.

Pour over the caramel layer and smooth over with a spatula.

Allow to set completely at room temperature before cutting. Makes 36 small squares.

22 Comments

Filed under Bars and Brownies, Chocolate

>Chocolate Caramel Cups


As some of you might know, before I started studying patisserie, I was doing an Arts degree.


I was supposed to finish it last year, but I had to defer one of my units for a semester to be able to study patisserie with less fuss and less paperwork.


At the time, it felt like the most brilliant idea, as it lightened my workload and gave me one less boring public relations subject to think about.

Now that I have picked up the unit again, and am studying it alongside my patisserie course, it is just plain frustrating.


Because I have to write an essay today. It’s not even an essay, really, just an analysis of a PR campaign. And I absolutely, totally, completely don’t want to do it and don’t even know where to start.


I mean, I haven’t written an essay in 10 months. The most writing I’ve done this year has been right here on the blog. I’m not even sure I remember how to reference. The idea of doing scholarly research is actually making me physically nauseous. I. Don’t. Want. To. Do. It. Can I please defer it again??


So instead of getting myself together and doing my assignment, I made you some chocolate caramel cups. And ate some, and took some photos, and edited them, and sat down with my laptop to write a post, and here we are now.

I’ll do some homework later, I swear. But I’d prefer to like, go for a run or something. Anything, really, to avoid doing this assignment.


CHOCOLATE CARAMEL CUPS
Adapted from Madison magazine.

For the base
250g graham cracker or digestive biscuit crumbs (9 oz)
90g dessicated coconut (3 oz)
30g brown sugar (1 oz)
1/2 cup plain flour (75g)
125g golden or maple syrup (4.5 oz)
125g unsalted butter, melted (4.5 oz)

For the filling
200g condensed milk (7 oz)
25g unsalted butter (1 oz)
20g golden or maple syrup (0.3 oz)

For the ganache
100g milk chocolate (3.5 oz)
150g Nutella (5.3 oz)

Preheat the oven to 170 C (325 F) and get out a 24 hole mini muffin tin.

To make the base, combine the biscuit crumbs, coconut, sugar and flour in a large bowl. Stir together the melted butter and golden syrup and mix it into the dry ingredients.

Press the base into the base and up the sides of the mini muffin holes, using about a tablespoon of mixture in each hole. Leave a small indent in the center of each one.

To make the filling, place the condensed milk, butter and golden syrup in a bowl. Heat it in the microwave, stirring every 30 seconds until the mixture begins to thicken. Allow it to cool slightly.

Pour a teaspoon or so of caramel into each base and bake for 15-20 minutes, until golden. Allow to cool.

To make the ganache, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the Nutella.

Pour a tablespoon of ganache onto each caramel cup. Allow it to set. Makes 24.

35 Comments

Filed under Chocolate, Muffins, Cupcakes & Bites

>Caramel Slice


Caramel slice is pretty much a staple in most Australian cafes.


It appears to be somewhat similar to millionaire’s shortbread. I have never made millionaire’s shortbread, but from the pictures I’ve seen on other blogs, it looks pretty similar.


Caramel slice (slice is the word Australians use for all types of bars) is delicious. It involves a biscuit base made from coconut, sugar, flour and melted butter. There’s a thick, gooey condensed milk caramel layer in the center. And then its topped with a thick layer of chocolate.


Typically, the chocolate layer is made from cheap dark chocolate and, like, shortening. Which is kind of gross.

When I was a kid and I used to go for lunch or coffee to cafes with my mum, she would always order caramel slice, it was her absolute favourite. The thick chocolate shortening layer, however, would be pulled off immediately and thrown to the side, while we enjoyed the thick, sticky caramel and the buttery, crumbly biscuit layers.


So I’ve made my own version of the chocolate topping here, combining milk chocolate and a little Nutella. It was totally delicious, and I’m happy to say no one threw the chocolate tops off these little bars.


CARAMEL SLICE

For the biscuit base
1/2 cup plain flour
1/2 cup self raising flour
1 cup brown sugar, packed
1 cup dessicated coconut
125g unsalted butter, melted (4.5 oz, 9 tbsp)
1/2 tsp salt

For the caramel filling
2 x 395g cans condensed milk (2 x 14 oz cans)
1/4 cup maple syrup
1 tbsp unsalted butter (14g)
1/2 tsp salt

For the chocolate topping
150g milk chocolate, chopped (3/4 cup)
50g Nutella (1/3 cup)

Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.

To make the biscuit base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl.

Press evenly into the lined tin. Bake for 10 minutes.

To make the caramel filling, combine the condensed milk, maple syrup and butter in a small saucepan.
Place over a medium heat and cooking, stirring continuously with a spatula, until it is boiling.
Reduce the heat to low and continue stirring until thick and golden, about 5 minutes. Stir in the salt.

Spread the caramel in an even layer over the biscuit base. Bake for a further 10 minutes.

Allow the slice to cool completely.

To make the chocolate topping, place the chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until chocolate is melted and smooth. Stir in the Nutella.

Spread the chocolate topping evenly over the slice. Refrigerate until the chocolate sets.

Cut the slice however you like, I cut mine into 2.5cm (1 inch) pieces. Makes 63 little caramel bars.

19 Comments

Filed under Bars and Brownies, Chocolate

>Peanut Butter Buscuit Cups


Hey, so what did you think of these?


Because I went straight back into the kitchen after I ate them all and made this peanut butter version.


Do you like peanut butter? Do you like chocolate and peanut butter? Do you like peanut butter cups?

What do you think, of like, a peanut butter cup on top of a cookie base?


Yeah, you read me right.

These little cups have a cookie base. A homemade peanut butter cup filling. A milk chocolate topping layer. And a little sprinkle of sea salt to set the whole thing off.

Go make them. Now.


PEANUT BUTTER BISCUIT CUPS

For the biscuit base
1/4 cup plain flour
1/4 cup self raising flour
1/2 cup brown sugar
1/2 cup dessicated coconut
62g unsalted butter, melted (2.2 oz)
1/4 tsp salt

For the peanut butter filling
1/2 cup smooth peanut butter
30g unsalted butter
2 tbsp light brown sugar
1/4 tsp salt
1/2 cup + 2 tbsp icing sugar, sifted

For the topping
150g milk chocolate (5.5 oz)
sea salt, for sprinkling

Preheat the oven to 180 C (350 F) and line  12-hole muffin tin with cupcake liners.

To make the biscuit base, combine both flours, the sugar, coconut, salt and melted butter. Firmly press a tablespoon or so of mixture into the base of each cupcake liner.

Bake for 10 minutes, until lightly golden. Allow to cool.

To make the filling, put the peanut butter, butter, salt and brown sugar in a medium saucepan and melt over a medium heat. Stir it constantly and once it begins to bubble a little, take it off the heat.

Add the icing sugar, a few tablespoons at a time, mixing well after each addition. Set aside to cool.

Scoop heaped teaspoons of the peanut butter mixture, roll them into balls and place one on top of each biscuit base. Press down on the ball so the filling almost reaches the edges.

To make the topping, melt the chocolate in the microwave, 30 second bursts at a time, stirring well between each burst.

Spread a tablespoon of chocolate over each cup, so it reaches the edges of the liner. Sprinkle lightly with sea salt.

Refrigerate to set the chocolate. Makes 12 peanut butter biscuit cups.

Leave a comment

Filed under Bars and Brownies, Chocolate, Muffins, Cupcakes & Bites

>Chunky Chocolate Oat Cookies


Sometimes you just need some good old, classic comfort.

Whether its because its cold and rainy, you’re feeling unwell, or you’re just having a bad week, a bit of love and some familiar comfort food can make you feel a little better.


This particular week was a pretty bad one. On top of the bad week, everything I tried to bake was just going wrong too.

Do you believe that your mood influences the food you cook? Because during this particular week, a batch of pastry cream I made turned green (yeah, I don’t even know), a vanilla slice I made at culinary school collapsed, I smashed a bottle of Marsala we use for the zabaglione cupcake at work and it went EVERYWHERE (like, even under the cupboard), and a chocolate tart I baked just wouldn’t set no matter how long I left it in the oven.


It wasn’t my week. And I needed some cookies. Some comfort cookies. Which for me, basically meant some chocolate chip cookies.

Oats are comforting too, right? And nutritious! So in they went into my fat, chocolate chunk, comfort cookies.


And so I sat down with my cookies and watched the season finale of Gossip Girl, hoping that Chuck and Blair would finally get together again so I could be cheered up, even just a little.


CHUNKY CHOCOLATE OAT COOKIES

Adapted from How Sweet It Is.

110g unsalted butter (1/2 cup, 1 stick)
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 egg
1 tsp vanilla essence
1 cup plain flour
1/4 cup dessicated coconut
3/4 cup rolled oats
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chunks

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

Brown your butter. Put it in a saucepan over a medium-low heat. Stir continuously until the butter is bubbly and frothy on top and there are brown speckles at the bottom of the pan. Remove the butter from the heat and pour into a large mixing bowl.

Add both sugars, and whisk well to combine. Whisk in the egg and vanilla.

Add the flour, coconut, oats, salt and baking powder and stir until incorporated. Mix in the chocolate chips.

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

Bake for about 10 minutes, until golden around the edges. Makes 16 cookies.

16 Comments

Filed under Chocolate, Cookies

>Nutella Chocolate Biscuit Cups


So. The other day I was in the kitchen, and I had full intentions of making caramel slice, but instead of making a slab of bars, I wanted little, individual, caramel slice ‘cups’.

I got as far as the yummy biscuit base being baked off before everything went bad.


Instead of sticking to my tried and tested caramel slice filling recipe, I decided to play around and try something new. And even though the recipe I decided on clearly stated “stir the caramel constantly”, I turned my back for 5 seconds, and oh, what do you know, the caramel was burnt.


Lesson learned? Follow the recipe. When it comes to caramel.

Being far, far too lazy to drive the minute it takes to go to the store for another can or two of condensed milk, I was left improvising.


And this is what I improvised.

And you know what? I’m so glad I burnt that caramel. Because these were the BOMB.

Like peanut butter cups. But with Nutella. And a crunchy biscuit base. Yes, please.


NUTELLA CHOCOLATE BISCUIT CUPS

For the biscuit base
1/4 cup plain flour
1/4 cup self raising flour
1/2 cup brown sugar
1/2 cup dessicated coconut
62g unsalted butter, melted (2.2 oz)
1/4 tsp salt

For the Nutella filling
1 cup Nutella (280g, 10 oz)
6 digestive biscuits or graham crackers
pinch salt

For the topping
150g milk chocolate (5.5 oz)
sea salt, for sprinkling

Preheat the oven to 180 C (350 F) and line  12-hole muffin tin with cupcake liners.

To make the biscuit base, combine both flours, the sugar, coconut, salt and melted butter. Firmly press a tablespoon or so of mixture into the base of each cupcake liner.

Bake for 10 minutes, until lightly golden. Allow to cool.

To make the filling, crush the digestive biscuits or graham crackers finely and mix them with the Nutella. Spread a tablespoon of Nutella mixture over each biscuit base, until it almost reaches the edges.

To make the topping, melt the chocolate in the microwave, 30 second bursts at a time, stirring well between each burst.

Spread a tablespoon of chocolate over each cup, so it reaches the edges of the liner. Sprinkle lightly with sea salt.

Refrigerate long enough to set the chocolate. Makes 12 Nutella biscuit cups.

5 Comments

Filed under Bars and Brownies, Chocolate, Muffins, Cupcakes & Bites

>Oreos


Oreos.

Great with milk. Great in ice cream. Great by themselves.


And now you can have homemade oreos. And you can put as much vanilla “creme” in the centres as you like!


These actually taste like oreos. That’s the first thing everyone said when they tried them.

The biscuits could be a little thicker. And a little denser maybe? But they do taste like oreos.


These cookies are chocolatey and crunchy and have a smooth, creamy vanilla frosting in the middle – like oreos.

You can even “twist, lick and dunk” them. They are sooooo good with milk.

(And my boyfriend made me this beautiful wooden board to take photos on. Go boyfriend.)


OREOS
Adapted from Flour and Smitten Kitchen.

For the cookies
1 1/4 cup plain flour
1 cup sugar
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
140g unsalted butter, softened (1 cup + 2 tbsp)
1 egg

Get out your food processor or electric mixer. Put your flour, sugar, cocoa, baking soda, baking powder and salt inside. Mix on a low speed until combined.

Add the butter and the egg. Continue to mix until a dough forms (be patient, it will form).

Gather the dough together and shape it into a log. Place it on a piece of parchment, roll it until it is about 40cm (just over a foot) long and refrigerate for 10 minutes.

Take your log out of the fridge. Preheat the oven to 190 C and line 3 baking trays with parchment.

Slice 5mm (1/6 inch) cookie rounds from the log.


Place them on baking trays, leaving a small amount of room for spreading.

Bake for 7-8 minutes, until centres are set. While they cool, make your filling.

For the filling
110g unsalted butter, softened (1/2 cup)
1 2/3 icing sugar, sifted (230g)
1 tsp vanilla extract
1 tbsp milk
pinch of salt

Put the butter in the bowl of your electric mixer and beat on a low speed until completely smooth and soft.

Add the icing sugar and vanilla, increase the speed to medium and beat until the mixture is completely smooth.

Add the milk and salt and continue to beat until smooth.

The mixture will look like putty. Put it into a piping bag (or into a zip lock/plastic bag and snip the corner off).

Once the cookies are cool, it is time to fill them!

Pipe a round of filling onto every second cookie.


Place another cookie on top of the filling and press down until the filling almost reaches the edges of the sandwich. Repeat. Makes about 30 oreos.


Dunk into milk and gobble up.

Leave a comment

Filed under Chocolate, Cookies, Frostings & Sauces