Quick fix biscoff twix

I came across this idea of making a Twix style bar and topping it with Lotus Biscoff spread rather than caramel and immediately had to make a friendly version. Twix bars are sadly missing from our free-from lives and since crunch, Biscoff and chocolate are a match made in heaven, we needed them in our lives as soon as possible. I’ve used dark chocolate as I think it contrasts better with the sweet Biscoff spread, but feel free to use your favourite kind of chocolate.

You basically make some shortbread fingers, top with a good helping of Biscoff spread and then liberally coat in chocolate – what could be simpler? You could make these in moulds for added beauty, but these bars were all about speed and there’s something cosy and comforting about the free form homemade style!

Quick Fix Biscoff Twix Bars

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes approx 20 shortbread fingers, half of which will get a Biscoff and chocolate top

  • 225g plain flour
  • 75g golden caster sugar
  • 150g dairy-free margarine (I used Pure sunflower)
  • 1 vanilla pod (I left it out as didn’t have one, but it’s much nicer with)
  • half a jar of biscoff spread
  • 120g dairy-free chocolate
  1. Preheat the oven to 180 degrees centigrade
  2. Line a baking sheet with non-stick parchment
  3. Sift the flour into a bowl and stir in the sugar and vanilla
  4. Add the dairy-free spread and rub in with fingers. Once it starts to combine, bring together to form a soft dough.
  5. On a lightly floured surface, roll out the dough to 1cm thickness.
  6. Cut into even sized finger shapes
  7. Place on the lined baking sheet and bake for 15 minutes. Then turn the baking sheet round and bake for another 10 minutes.
  8. Once the shortbread is golden brown remove from oven. Cool on the baking sheet.
  9. Place the Biscoff spread into a piping bag and pipe a stripe onto of each finger
  10. Melt the chocolate in a bain-marie or a microwave and coat each biscoff finger with an even coating of chocolate and then leave to set

Chocolate Cornflake Cookies aka Afghan Cookies

Since I seem to be on a cereal tip at the moment, here’s another cookie recipe featuring cornflakes.An update of a recipe first posted way back in 2016 these cookies definitely worthy of making, not just sitting way back in my old blog posts.

First created after a bit of research into International cookies and to help ‘ Spring cleaning’ my larder, using up bits and bobs that had been lurking at the back of the shelves. As you can imagine, my larder is pretty stuffed with ingredients, so any additional space is always most welcome. So, that large half-used pack of cornflakes was definitely in my sights. It was using up far too much space! And that cookie jar needed filling.

Apparently chocolate cornflake cookies, also known as Afghan cookies are extremely popular in New Zealand. Worth investigating, I thought. The traditional Afghan cookie is a chocolate cookie, studded with crunchy cornflakes, topped with a rich ganache and with a walnut sitting on top. I’m obviously going to skip the walnuts, but the rest is pretty much fitting the brief. There are many theories as to the origins of the name because these cookies are all Kiwi rather than Afghan. One is that they might have been sent to soldiers fighting in the second Afghan war in the 19th Century by their wives back in New Zealand. Like a predecessor to the more universally known Anzac cookies. Or another theory is that they could just look like the mountainous landscape of Afghanistan.

I hope you like these crunchy chocolatey biscuits – they went down a treat here

Chocolate Cornflake Cookies aka Afghan Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

200g dairy-free margarine

50g soft brown sugar

50g caster sugar

175g plain flour

25g cocoa powder

1/2 tsp baking powder

1tbsp dairy-free milk

50g cornflakes

  1. Cream together the margarine and sugars.
  2. Stir in the flour, cocoa and baking powder. Adding the dairy-free milk to slacken the mixture and making it easier to combine.
  3. Gently stir in the cornflakes, trying to keep them as whole as possible
  4. Place tablespoons of the mixture into a lined baking sheet, with enough room to spread. Flatten slightly.
  5. Bake for 15 minutes at 180 degrees centigrade
  6. Cool on a wire rack

For the icing:

1tbsp water

1 tbsp caster sugar

1 tsp vanilla

1 tbsps dairy-free margarine

1/2 cup icing sugar

1 tbsp cocoa powder

  1. Melt together the water, caster sugar, vanilla and  margarine. Bring to a bubbling syrup and then pour in the cocoa powder and icing sugar. Stir to form glossy icing.
  2. Spread over the cookies and leave to set.

Breakfast Cereal Cookies

Every thought of having a cookie for breakfast? Maybe you’ve been in a rush, missed your breakfast slot and that cookie looks especially tempting to have alongside a cup of coffee? Well, if that’s the case then these cookies are for you! Combining all the deliciousness of a chocolate chip cookie with crisp and crunchy cornflakes, these cookies are a match made in heaven (for any time of the day). Besides both cookies and cereal go with (dairy-free) milk so it has to be a good idea 🙂

I was looking for cookie inspiration, because you always need a new recipe to try, right? These Afghan cookies came to mind (not only because they’re very tasty and I haven’t made them for a while, but also New Zealand is probably one place it would be great to be right now) and I started thinking about how breakfast cereal should be used more in cooking. It has such unique taste and texture and most people have some box of cereal hanging about in their larder. It turns out it’s a fabulous addition to a cookie recipe; adding a crispy crunchy cornflake coating to a soft sweet, chocolate laced cookie takes the cookie to whole new dimension.

Breakfast Cereal Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12-14

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

225g plain flour

50g chocolate chips

50g cornflakes

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Pour the cornflakes into a shallow bowl and set aside
  3. Cream together the margarine and sugars until light and fluffy.
  4. Whisk in the cornflour, milk and vanilla.
  5. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips.
  6. Roll into golf ball sized rounds and slightly flatten. Roll in the cornflakes to coat (I say roll but you will more likely have to press the cornflakes into the dough to make sure they stick). Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.

Perfect Double Chocolate Cookies

How are you getting on in lockdown? Firstly, I hope you are safe and well, your loved ones are well and safe. Are you struggling, feeling anxious and restless with having to stay in? Or are you enjoying the chance to slow down and spend time at home? I have to admit I’m quite liking it – i love spending time tinkering around with recipes in the kitchen, so it’s the perfect excuse to cook more than usual! But I am missing seeing my family and friends in person, and the usual freedoms we enjoy.

I’d really recommend trying these cookies; not only are they a doddle to make but they also give perfect results – crispy edges, chewy centres and bags of chocolate flavour. I’d say they’re a great big bear hug of a biscuit; we all need a big reassuring hug right now but we’ll have to do with a cookie shaped one instead!

If you’d like to cook along or would like further instructions check out the video on my YouTube channel perfect double chocolate cookies

Perfect Double Chocolate Cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 12-18

30g soft brown sugar (1/4 cup)
150g caster sugar (2/3 cup)
150ml cup sunflower oil, or other flavourless oil (2/3 cup)
60ml dairy-free milk (1/4 cup)
1 tbsp cornflour
190g cups plain flour (1 and 1/2 cups)
25g cup cocoa powder (1/4 cup)
1/2 tsp bicarbonate of soda
Pinch of salt
50g cup dairy-free choc chips (1/3 cup)

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. 
  2. Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, cocoa, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Roll into tbsp sized balls, place slightly apart on the baking sheets and flatten a little.
  6. Bake for 10 minutes
  7. Let cool on the baking sheets for a few minutes before moving to a wire rack.

Trail Mix Picnic Bars (aka Trail Mix Stay at Home Bars)

When I originally created this recipe for trail mix picnic bars it was for those days when you’re getting ready to head outside for a  weekend full of adventures; these days, it’s more a case of trying to make days at home seem fun, interesting and different!

Whatever the scenario, these bars  are always perfect. They’re bursting with all the energy giving goodness (and fun) of trail mix packed into gooey chocolate crispy bars, perfect for sustenance at home or on the go. I’m thinking of serving these after a good hour or so in the garden to make it feel like we’re having an outdoors adventure!

The pretzels add a salty, savoury note to the biscuits and cereal. You could almost say these along with a large drink of water could replace the sugars and salts lost during strenuous exercise (which right now might just be the daily Joe Wicks morning PE class!) – then again you could just say they’re yummy!

The great feature of this recipe is that the bars are fun and exciting, don’t need any flour (as that’s currently like gold dust round here), and the recipe can basically be adapted to use up the contents of those half bags and packs of biscuits, cereal and pretzels that are lying around in the larder! Perfect when you can’t leave the house 🙂

Ideally made the day before, these bars can also be made at the last minute as long as they have some setting time in the fridge or freezer.

Trail Mix Picnic Bars (aka Trail Mix stay at home bars!)

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 16 small but perfectly sized bars

40g salted pretzels, roughly crushed

30g biscuits, roughly crushed (I used Lotus Biscoff)

60g cereal of choice

30g dried fruit of choice (optional)

100g golden syrup

50g Lotus Biscoff spread

25g sugar

85g dairy-free dark chocolate

Handful of sprinkles

  1. Line a 2lb loaf tin
  2. Melt together the syrup, sugar and biscoff spread until it’s a smooth caramel consistency
  3. Mix in the crushed biscuits, 30g of the crushed pretzels, the cereal and any dried fruit
  4. Tip into the lined loaf tin and press down, making the mixture nice and level. Place in the fridge to set.
  5. Melt the chocolate and spread over the set mix. Sprinkle on the extra pretzels and a handful of sprinkles. Return to the fridge. When the chocolate has fully set, cut into 16 even sized bars.

Chocolate and Vanilla Yo-Yo Cookies

What crazy and unpresidented  times we are living through! I don’t think that even a few weeks we could have imagined lock down, and certainly not lock down for 1/4 of the world’s population. We didn’t know what social distancing meant, loo roll and pasta shortages were something we couldn’t imagine and coronavirus was nowhere near home. At times it seems like we’re living through a badly written disaster movie, if only a super hero would come and save us all. Although on this occasion the super heroes will be the medical staff who are looking after the sick and putting their own health in danger.

A few days ago I was reading the news all the time and feeling pretty anxious, upset and overwhelmed about the whole situation. It all looked so bleak. Now, I’ve decided to step away from the news, just dip in occasionally and instead focus on cooking. I’ve certainly got enough time to develop those recipes that have been on the back burner! I also have lots of ideas for using simple store cupboard ingredients to make delicious tasty meals, so keep tuned for some exciting cooking and baking ideas.

But first, I think we need some sweet luxury, something pretty, tempting, and delicious to add a ray of sunshine into the otherwise bleak outlook.

These Chocolate and Vanilla Yo-yo cookies are not only as pretty as a picture, but sweet and crumbly with a super rich chocolate filling. The sort of cookie to give a metaphorical hug (just what we need right now) whilst having a hot drink. Do be careful with Bird’s custard powder, some is safe and some contains milk. If you can’t find the safe one just sub for cornflour.

Stay safe everyone x

Chocolate and Vanilla Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla essence

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar and vanilla until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes until only a hint of colour on the edges
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the chocolate cream.
  9. Dust with icing sugar if desired

Chocolate Cream

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tsp dairy-free milk (if needed)

25g melted dairy-free chocolate

    1. Whisk the margarine  with the icing sugar until it is all incorporated, adding the milk if the mixture is too stiff. Stir in the melted chocolate.