I’ve got a little obsession with biscuits. I count them as one of the major food groups after cheese and bread. I try not to keep them in the house, but since The Great British Bake Off returned they’ve crept back into our cupboard. Instead of just eating biscuits I thought I’d make a version of tic tac toe (noughts and crosses) using my favourite biscuits (Bourbons) and what Harper says are hers (she’s never actually had a Party Ring, but she likes the fact that they’re pink).
Everything about the title of this recipe excited me! Aside from the fact that party rings = childhood parties for me, what’s better than a recipe that gives you a giant version? My Little Button is quite insistent she wants the purple one but I’ve not given in to giving her a biscuit that is basically the size of her head!
For the bases:
- 2 free-range eggs
- 50g caster sugar
- 50g plain flour
For the filling:
- 1 x 135g packet orange jelly, chopped
- 1 tbsp orange marmalade
- 125ml boiling water
- Ground cinnamon
For the topping:
- 200g dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
2. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Place a heatproof bowl over the water. Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and combined. Next, add the flour to the mixture and beat until a thick, smooth batter forms.
I’ve decided that, in June, I’m going have a total detox from sugar. I eat WAY too many biscuits. And cakes. And chocolate… So its time to go cold turkish delight (sorry) and try to kick my addiction. We’ll see how it turns out, but in the meantime I decided to say bye bye to biscuits in style and cook up these delicious Salted Caramel Brownie Cookies, which I found here on www.donnahay.com.au. Read on for the full recipe.
It rained a lot here in the UK yesterday and I got absolutely soaked while out and about in Brighton. After drying off and putting my PJs back on (at lunchtime!) I decided to bake an afternoon treat while Little Button slept. Not for the first time this week, I turned to Lorraine Pascale’s new book, A Lighter Way to Bake, forinspiration.