Custard & white chocolate biscuits

I’m a big fan of custard and I also love chocolate, so I decided to bake these yummy custard and white chocolate biscuits. Heaven! They taste like a combination of shortbread, custard and white chocolate. 😀

Custard and white chocolate biscuits Sugar and Spice Baking

Custard and white chocolate biscuits 2013

Custard and white chocolate biscuits 2013...

Recipe (makes about 25)

  • 140 g butter, at room temperature
  • 175 g granulated sugar
  • 1 egg
  • 1 tablespoon vanilla sugar
  • 225 g plain flour
  • 2 teaspoons baking powder
  • 91 g custard powder
  • 85 g white chocolate, chopped into small chunks

Heat oven to 180 C degrees. Line 2-3 baking sheets with parchment paper.

Put the butter and sugar in a food processor and mix until light and fluffy.

Add the egg and vanilla and mix well.

Sift together the flour, baking powder and custard powder. Then pour into the bowl and mix it all together until you get a smooth and firm dough.

Finally, take the dough out from the food processor and work the chocolate in by hand.

Roll the dough into small walnut balls. Then place them on the baking sheets, a little apart.

Press each biscuit down lightly with your fingers.

Bake in the middle of the oven for 12 minutes or until golden brown.

Finally, let them cool on a wire rack.

Happy Custard and white chocolate biscuits Baking Everyone!  😀

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Looking forward to Friday??!!! Vanilla Girlie Cookies

Are you looking forward to Friday?? Let me then introduce you to my home-baked Vanilla Girlie Cookies! 😀

Vanilla Girlie CookiesVanilla Girlie CookiesVanilla Girlie CookiesVanilla Girlie CookiesVanilla Girlie CookiesVanilla Girlie CookiesVanilla Girlie Cookies

Recipe (makes 14 cookies)

Cookie

  • 275 g plain flour, sifted
  • 1 teaspoon baking powder
  • 100 g granulated sugar
  • 75 g unsalted butter, diced
  • 1 medium egg, beaten
  • 2 tablespoons golden syrup
  • 1/2 teaspoon vanilla extract with seeds

Icing

  • 500 g fondant icing
  • food colouring & sprinkles (if required)

Preheat the oven to 170 degrees C/338 degrees F/Gas Mark 3.

Place flour, baking powder and granulated sugar in a mixing bowl and then add butter and rub together with your finger tips, until the mixture resembles fine bread crumbs.

Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well, until you have a ball of dough. Place the dough in cling film and place in the fridge for 30 minutes.

Roll out the dough to 5mm thick and stamp out using a cookie cutter.

Place on a greased baking sheet 5cm apart with enough room to expand slightly.

Bake for 12-15 minutes, in the middle of the oven, until golden brown and firm. Remove from oven, allowing cookies to cool on a cooling rack.

For icing, roll out fondant thinly and cut out shape with same cookie cutter used for cookies.

Brush a thin coating of golden syrup on the baked cookie and gently place the fondant on top.

Vanilla Girlie Cookies

Happy Vanilla Girlie Cookie Baking Everyone!

😀

Chocolate Chip Cookies

Who doesn’t love chocolate? Who doesn’t love cookies? Who could RESIST some newly baked YUMMY Chocolate Chip Cookies??? A delicious treat in the afternoon with a glass full of cold milk. Mmmm… 😀

Chocolate Chip Cookies

Recipe (makes 9 cookies)

  •  1/4 cup unsalted butter 
  • 1/4 cup caster sugar
  • 1/4 cup dark brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract with seeds
  • about 3/4 cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon hot water
  • a pinch of salt
  • ½ cup chocolate chips

Preheat oven to 175 degrees C.

Cream the butter, caster sugar, and brown sugar together until smooth.

Beat in the egg, then stir in the vanilla.

Dissolve baking  powder in the hot water and add to mixture along with salt.

Mix in flour and chocolate chips. 

With help of your favourite cookie cutters, cut out cookies and put them on a parchment paper on a baking sheet.

Bake for about 10 minutes in a preheated oven, or until edges are nicely browned.

Happy Chocolate Chip Cookie Baking! 😀

Fudge Cookies

I have tried to combine two of my many favourite ingredients, Fudge and Chocolate syrup, in these Fudge Cookies.  Yummy! 😀

Fudge Cookies

😀

cookie monster

Recipe (makes 36 cookies) 

  • 100 gr unsalted butter 
  • 1 dl + 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ½ dl plain flour
  • 2 tablespoons chocolate syrup
  • 1 teaspoon baking powder
  • 50 gr fudge chunks

Preheat the oven to 175 degrees C.

Stir butter and sugar until fluffy.

Add the rest of the ingredients, flour mixed with the baking powder, and work quickly until you get a smooth dough.

Take a bit of the dough, flatten it and use the cookie cutter to make the shape of the cookie.

Place the cookies on the parchment paper on a baking sheet.

Bake it in the middle of the oven, 10-15 minutes, or until golden brown.

Let them cool on a wire rack.

You can store them in the fridge or in the freezer.

Fudge Cookies2

Happy Fudge Cookie Baking! 😀

The two cute TOP BAKERS’ Rainbow & Bear cookies

The two cute TOP BAKERS have honored Sugar and Spice Baking with given a new guest performance!!! 😀 I was so excited to meet them again!! Today, they have baked some DELICIOUS Rainbow & Bear cookies!! Could it better?!! 😀  Check the results with your own eyes!! 😀

😀

What makes you a Top Baker?

Alice: “Because I bake well and people love my cookies.”

Toby: “Because I have baked a lot and I make so tasty cookies.”

What did you guys think about the Rainbow & Bear cookies?

Alice: “I liked the ‘hard’ mixture very much.”

Toby: “Very tasty mixture and I liked them because they had sugar strands on.”

Recipe (makes 22-40; it depends on the size)

Mixture

  • 175 gr softened unsalted butter
  • 50 gr caster sugar
  • 50 gr icing sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 300 gr plain flour

To decorate/topping

  • zest and juice 1 orange
  • 140 gr icing sugar , sifted
  • sugar strands

Heat oven to 200C/180C fan/gas 6.

Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches.

Stir in the orange zest.

Roll the dough into small balls and sit on baking sheets.

Bake for 15 mins until golden, then leave to cool.

Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing.

Dip each biscuit half into the icing, then straight into the sprinkles.

Dry on a wire rack.

Raw dough or un-iced baked biscuits can be frozen.

😀

Happy Rainbow Bear Baking!  😀

7 kinds of cookies

The Swedish “7 kinds of cookies” week is over… Below, you can see the cookies I baked during the week. You can find the recipes for each cookie in my previous Blog posts. 😀

Swedish “Drömmar”… Cookie Dreams!

“Finska pinnar”… Finnish Sticks Cookies

Swedish “Chokladsnittar” – Chocolate canapés

Swedish “Wienerstänger” – Wiener canapés

Swedish “Strassburgare” 

Swedish Magic Power Cookies

Swedish “Havrekakor”… Oat Cookies

😀

Happy Swedish “Fika” Everyone! 😀

Swedish “Havrekakor” … Oat Cookies

Here is the last and final cookie for the week. Yay! Don’t worry ;)… in the future, I wouldn’t be surprised if I baked some more Swedish cookies. The seventh biscuit is “Havrekaka” (in Eng. Oat cookie). The one I have baked is just a plain and simple one, but still tastes lovely. You can use different kinds of toppings such as dark chocolate if you want. 😀

😀

Recipe (makes 18) 

  • 100 gr butter, at room temperature
  • 0.5 dl caster sugar
  • 1 tablespoon golden syrup
  • ½ hjorthornssalt or 1 teaspoon baking powder
  • 3 dl oatmeal
  • ½ tablespoon vanilla sugar
  • 1 dl plain flour

Preheat the oven to 200 degrees C.

Cut the butter into small pieces and put them into a bowl.

Pour caster sugar and syrup into the same bowl.

Whisk the three ingredients until you get a smooth mixture. Thereafter, add the hjorthornssalt or baking powder into the bowl.

Add the oatmeal, flour and vanilla sugar. Mix until you get a bit crumbly mixture.

Make small balls and put them onto the parchment paper on the baking sheet.

Flatten every ball with help of a fork.

Bake in the middle of the oven, 10-12 minutes.

You can store them in the fridge or in the freezer!

Happy Oat Horse Baking! 😀