Three differently coloured and flavoured biscuit doughs are used here to great effect. Simple to make, these vanilla, matcha and chocolate Christmas butter biscuits are also very easy to eat.
These sumptuous coconut bliss balls are a type of raw chocolate truffle. They don’t have the name bliss balls for nothing. Try one and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.
Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts.
Rich, dark and chewy chocolate crinkle cookies with enticing notes of roasted hazelnuts and a gorgeous fudgy centre. These festive treats make one of the best edible Christmas gifts you can give – or receive. They look good, taste delicious and keep remarkably well.
When I arrived back from London last week, I found a box of Waitrose #BakeItForward decorating goodies waiting for me. All of them looked perfect for upcoming Christmas merriment and I have to confess to just a little bit of excited festive hopping around. I was most interested in Heston’s chocolate coated popping candy and some edible gold glitter and these are what I decided to try first.
Now how, I wondered, was I going to use it. I’ve never tried baking with popping candy before or decorating with it. I mused that as this particular candy was covered in chocolate it might work in a dryish biscuity bake. I’d read somewhere that popping candy loses it’s fizz if it comes into contact with moisture. Chocolate macaroons with their nutty chewy centres are a good bake for this time of year and with a bit of popping candy to liven them up, CT reckoned that smacaroons would be an appropriate name for them.
In the run up to Christmas, Waitrose is celebrating home bakes in its #BakeItForward campaign. All you have to do to take part is bake something for a friend, take a picture of it, share on social media using the hashtag #BakeItForward and nominate them to do the same. Every day until 23rd December, randomly selected participants will be rewarded with treats including hampers and bottles of champagne.
I am overrun with ideas as to how to use the contents of the box of delights I was sent and most of them involve Christmas biscuits, so watch this space. Most of these will be shared with various friends, family and neighbours, but as CT is particularly fond of nutty biscuits, these macaroons are made for him.
As you can probably tell from the picture, these are the British version and are not meant to be the fancy French macarons that have become all the rage. I have adapted this recipe from Jill Norman’s The Complete Book of Spices. Made with dark chocolate and flavoured with cinnamon, they are substantial, chewy and very nutty.
This is how I made:
Chocolate Cinnamon Smacaroons
- Placed 125g caster sugar in a bowl together with 150g ground almonds, ¾ tsp cinnamon and 75g of Mortimer’s 70% West African chocolate powder (could use finely grated or melted chocolate instead).
- Whisked together to ensure there were no lumps, then added 2 tbsp popping candy.
- Stirred in 2 duck egg whites (large hen’s eggs).
- Gathered spoonfuls into my hands and rolled into walnut sized balls. Flattened out into discs and laid on a lined baking tray.
- Baked at 180℃ for 12 minutes.
As it happened, my hopes for the popping candy working in the macaroons went unrealised. Whether this was because the candy came into contact with moisture or because it couldn’t take the heat remains a mystery, but there was no pop to be had. Not being prepared to lose the name smacaroons, I quickly rethought my strategy. I made up a little water icing and drizzled this over the smacaroons. Popping candy was scattered over the top and then given a dusting of edible glitter.
I’m sending these off to Helen of Casa Costello for her Bake of the Week. Do take a look at her fabulous Christmas Tree cupcakes with concealed star.
Thanks to Waitrose for the beautifully wrapped parcel of baking goodies and voucher received in exchange for letting my readers know about the campaign. As always, all opinions are my own.
Afternoon Tea at a top London hotel was mighty fine, but my main reason for going up to our bustling capital was to learn more about using glass for food presentation. Friends of Glass is committed to promoting awareness of the benefits of using glass over plastic. As we know, plastic is the scourge of the environment and particles of it can now be found in every part of the globe, even Antarctica. Glass on the other hand, is reusable and 100% recyclable. Glass is also a healthier option. It is the most inert packaging material we have and thus highly impermeable making it far less likely to taint any food stored in it. I’ve long been passionate about using glass for storage rather than plastic and I have collected a lot of glass jars and containers over the years. Bring back the milk bottle and deposits for glass bottles I say.
Last Thursday evening, a bunch of bloggers and journalists turned up at Cactus Studios, Michel Roux Jr’s cookery school, where incidentally, Saturday Kitchen is filmed. We were there to brush up our Christmas creativity using glass. What a delight to come in from the cold and dark to be greeted with a glass of warm mulled cider and a room glowing with candlelight and glass. As we chatted, we were served shot glasses of red pepper soup with pesto. The colours were fantastic and immediately I started to see the point of serving food in glasses. The colours and textures of the food really shine through and can make your dish look even more enticing. Not long after the soup, we were served cranberries and melted brie in the most adorable little glass jars that I coveted immediately. Bread sticks were cunningly placed in the metal clips. Here already, were two fabulous ideas for Christmas canapés, starters or pre-dinner nibbles.
We were soon shepherded upstairs to the teaching kitchen to watch chef Bridget Colvin and BBC TV presenter Cherry Healey demo some further ideas. I really enjoyed this part; not only was Bridget knowledgable and competent, but the two made for a good double act. Spiced parsnip soup served in little glass jars with parsnip crisps was a winner which I will be replicating at some point during this festive season. Much ribald hilarity ensued whilst Cherry whizzed up some delicious pesto.
The piece de resistance, however, was a pie in a jar. I’d not come across this concept before. The beauty of making individual pies this way, is not only do they look enticing, but they can be tailor made to suit individual tastes and tolerances. The demo was for a ham hock pie, but vegetarian ones had been made for Nayna of Simply Food and I and very delicious they were too. Layers of butternut squash, spinach, potatoes, shallots and peas with cheese sauce and a puff pastry crust all cooked and served in a clip top jar. What a fantabulous idea. A glass of wine made for a very welcome accompaniement.
Feeling somewhat full, we were called over for the final demo: brandied clementines in a jar. This time we had to pay attention as this was the dish we were going to make. We were shown how to prepare clementines and I now know how to remove most of the pith easily. It’s the sort of thing that looks pretty and makes for a lovely gift, but not something I’d ever thought of doing. The vanilla brandy syrup we made tasted heady and decadent and would work well with most fruits I reckon – so that’s one of my Christmas presents sorted.
Then it was back downstairs for mince pies and the final activity of the evening. An array of enticing edible delights were laid out in various bowls and jars and at last chocolate made an entrance. We were going to make up our own hot chocolate gift in a jar – what fun. We started with a layer of drinking chocolate and then it was a free for all. I added a layer of white chocolate buttons, followed by little fudge pieces. Milk chocolate buttons went next, then marshmallows and finally a layer of milk chocolate buttons. The part I really loved about this was tying on extras around the outside of the jar: a stick of cinnamon, a candy cane and my absolute favourite, a miniature bottle of Amaretto Disaronno found there way onto my jar. Finished off with a tag which I’d stamped with gold stars, this was the gift I was most pleased with. It came in very handy as a thank you to my friend for putting me up for the night. I have to say she was very impressed with it and thought it a lovely gift to suit both her and the children.
Many thanks to Friends of Glass for a fun, friendly, entertaining evening, plus the bonus of leaving with some really nice Christmas gifts, including a jar of Rubies in the Rubble red onion & chilli chutney. I had a splendid time and would be very happy to do this all over again. You can see some far better pictures of the event than mine over at the Friends of Glass Facebook page.
If you’re a shortbread fan, you’ll find a whole plethora of ideas for white chocolate shortbread biscuits in this post. They are all delicious and the variations are endless. If you like the idea of lemon, orange, coffee or matcha flavours, we’ve got you covered.
Who’s tried goat’s cheese chocolate truffles before? If you haven’t you’re in for a surprising treat. They make a fitting end to a dinner party meal and will be much appreciated by any self respecting chocolate and cheese lover on any occasion.
A number of factors combined recently leading to the creation of these hot! hot! hot! chilli shortbread biscuits. I can only describe these as a chilli lovers delight. Hang them on the tree or pack them up into a pretty box, tin or bag as a gift for those that like a bit of spice in their life. Either way, they’re bound to make a Christmas talking point.
Have you made your own chocolates before? If not, it’s a lot easier than you might think. Sweet and salty, melting and crunchy, these salted caramelised almond chocolates are pure delight. Flower shapes are entirely optional.