Granny's Ginger Biscuits

 

As the recipe name suggests, this is a recipe given to me by my Granny - and I'm very thankful for it! These ginger biscuits are more like ginger snaps, with the syrup making the biscuits chewy and giving them a "snap". My Granny is one of the people who got me into baking, as a child I used to make these biscuits with her and I remember they would be stored in a tin beside the dining table - I was forever trying to sneakily take one without anyone noticing!

Chocolate Marshmallow Pie - Non Vegan

First off, I would like to make a HUGE apology for my absolute lack of posts for the past few months - after a few life changes I became much busier than normal and found it hard to find time to bake or write up blog posts. I really hope to be able to post more in the future and will definitely try to! For now, I hope you decide to try out this pie. It may not be the healthiest but it certainly is delicious!

Jammie Dodgers - Non Vegan

These are a homemade take on a classic biscuit - and they're just as yummy! Two shortbread biscuits sandwiched with jam = perfect at home jammie dodgers!

I made these as a thank you present for someone, who ooo-ed and aaah-ed over the biscuits, and said that even though she doesn't like raspberry jam (which I used), they were still very yummy biscuits!

Total time: 2 Hours 30 Minutes

Yield: 14 Biscuits

Ingredients

• 225g Butter (room temperature) (1 cup)
• 125g Icing Sugar (1 cup)
• A Few Drops Vanilla Extract
• 2 Egg Yolks
• 300g Plain Flour (plus extra for rolling) (2 cups)
• Approx 100g Raspberry Jam (5 Tbsp)

Cooking Directions

1. Beat together the butter and icing sugar until light and fluffy.
2. Beat in the vanilla extract and egg yolks, then gradually fold in the flour.
3. Mix the ingredients to form a soft dough, then transfer to a food safe bag and chill in the fridge for 2 hours.
4. Preheat the oven to 180°C, then line two baking trays with greaseproof paper.
5. Roll the dough out on a lightly floured surface (the dough will absorb some of the flour and so become less "sticky" and easier to work with) to about 6mm thick.
6. Cut the dough using an 8cm circular cutter, making 12 circles, then transfer the biscuits to one of the baking trays. These are your "base biscuits".
7. Collect the remaining dough and trimmings and re-roll the dough.
8. Cut the dough out again using the large circular cutter, then cut a smaller circle using a 2cm cutter in the center of each biscuit.
9. Place the second set of biscuits, your "topper biscuits", on the other baking tray.
10. Bake the biscuits for around 10 minutes, until the edges start to go lightly golden.
11. Transfer the biscuits to a cooling rack, and whilst the biscuits are cooling, place a spoonful of jam on each of the "base biscuits", then place a "topper biscuit" on top, pressing it down slightly, and allow the biscuits to cool completely.

 

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Chocolate Rosette Cake - Non Vegan

I made this cake a few weeks ago for my Papa (Grandfather) for his birthday - he's a big fan of anything chocolate (I wonder where I get it from..) so I knew that it had to be chocolate! 

Rocky Road - Non Vegan

 

I don't know about you, but I love rocky road. Sometimes I stick to the traditional cherries, biscuit, raisins and marshmallows, but often I find myself adding in "unusual" ingredients such as chocolate biscuit bars and dolly mixtures! That's the beauty of rocky road, you can add anything and its still yummy!

Salted Caramel Chocolate Chip Cookies - Non Vegan

 

I'll admit this straight away - before I made these cookies I had never tried anything salted caramel related. The craze for making salted caramel goodies has been around for a while now (okay a few years, I've been missing out) and I decided it was finally time for me to take the plunge and attempt my own salted caramel creation!

Seaside Cupcakes - Non Vegan

I was scrolling through pinterest one day for baking inspiration and saw loads of cute summer cupcakes - and I knew I had to have a go at making my own! 

Mississippi Mud Pie - Non Vegan

A few years ago my brother asked me for a Mississippi mud pie cake for his birthday cake, however I had already started making his birthday cake so unfortunately it was too late for to start this one! However, this year I remembered his request and decided to surprise him with this, and it's safe to say he loved it! 

Sprinkle Sugar Cookies - Non Vegan

These cookies are soft and chewy, with the added fun of sprinkles in the mixture. In my opinion, they're the perfect sugar cookie; not too soft, but not too crunchy. I'm sure you are going to love these cookies as much as I do!

Honey and Banana Flapjacks - Non Vegan

I love flapjacks. The fact that they include oats means I can pretend I am being healthy by eating them - bonus! These flapjacks also include banana - double healthy bonus! I am also a huge fan of honey, so adding it to flapjack was inevitable. When I finally decided to make them, the resulting flapjacks were just oh so delicious! 

Neapolitan Cookies - Non Vegan

As a child one of my favourite ice cream flavours was neapolitan. The mix of chocolate (my favourite thing ever), strawberry and vanilla meant I was able to enjoy three of my favourite flavours, in ice cream! The idea for neapolitan cookies came to me whilst shopping at the weekend. I had just put packets of chocolate chips intended for regular chocolate chip cookies in my basket when I saw neapolitan ice cream. I thought to myself, "Imagine if I could make cookies with the neapolitan flavours in", and my next baking adventure was ready.