Chocolate and Candy Cane Biscuits

I’ve seen a lot of tempting bakes using candy canes this winter. There’s something about the eye catching red and white stripes that really sand out and make these bakes look all the more tempting.

I initially had visions of rolling chocolate truffles in crushed up candy canes but sadly the canes were a bit too soft and sticky once crushed and it didn’t work out. Then this idea popped into my mind – dark, cocoa rich cookies dipped in snowy white chocolate and then sprinkled with the crushed up candy canes. It turns out that it was a great idea – the flavours really work – bitter, sweet, smooth with crunchy bits that have a hint of peppermint. A bit like an after eight mint in cookie form! These could now be one of my favourite festive after dinner treats. 

For those who are less keen on a minty flavour profile, then these work just as well as simple white chocolate dipped chocolate cookies and decorated with some pretty sprinkles.

Chocolate and Candy Cane Biscuits

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

 

makes 15-20

  • 115g or 1 cup of plain flour
  • 2 tbsp cocoa powder
  • 1 tbsps cornflour
  • pinch of salt
  • pinch of baking powder
  • 55g or 1/4 cup hard vegetable fat 
  • 55g or 1/4 cup dairy-free margarine 
  • 100g or 1/2 cup caster sugar
  • 1-2 tbsp dairy-free milk
  • 30g dairy-free white chocolate
  • 1-2 candy canes, crushed and/or Christmas themed decorations
  1.  Sift together the flour, cocoa, cornflour, salt and baking powder.
  2. In another bowl whisk together the fat, margarine and sugar until light and fluffy. Add the milk and whisk again.
  3. Add the flour mix and carefully combine
  4. Roll out and cut out shapes with cookie cutters, small rectangles work well.
  5. Place on a lined baking sheet and bake at 180 degrees for 10 minutes
  6. Cool on the sheet before moving to a wire rack.
  7. Melt the white chocolate over a bain-marie and half dip each cookie into the melted chocolate
  8. Place back onto the lined baking sheet, sprinkle with decorations or crushed up candy canes and leave to set

Pepparkakor – Swedish Ginger Thins

I always love a cooking challenge and so was happy to be asked for a Pepparkakor recipe. These Swedish Ginger thins are a Scandinavian Christmas must have and rightly deserve a place on my site.

I’ve only had the Anna brand ones, those very thin crisp flower shapes biscuits often found in health food shops. They always make me think fondly of my step-Grandmother who would always buy Anna’s Ginger thins and a variety of dried fruit for my girls to graze on when they were tiny. She was always very kind to me and made such an effort to cater for us, despite the dietary challenges.

These pepparkakor are a little less thin and crisp and not so dark in colour as I only had syrup available rather than the syrup and treacle required. But the spice is spot on and they make a lovely addition to the Christmas spread.

Pepparkakor (Swedish Ginger Thins)

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

makes 16-20

125g dairy-free margarine

1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cardamon

50g caster sugar

40g soft-brown sugar

50g golden syrup (or ideally 25g treacle and 25g syrup)

35ml water

250g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

  1. Cream together the margarine, sugar and spices.
  2. Melt the syrup (or syrup and treacle) into the water
  3. Add the syrup mix and flour, bicarb and salt to the creamed margarine and mix to a soft dough.
  4. wrap and rest for a couple of hours in the fridge
  5. Preheat the oven to 190 degrees Centigrade
  6. Roll out the dough to 2-3mm thick and stamp out festive shapes.
  7. Place on a lined baking sheet and bake for 5-6 minutes until golden
  8. Cool on a wire rack
  9. These are best iced but if you don’t have time (like me) a little dusting of icing sugar is nice too 🙂

Tomato and Balsamic Taralli Biscuits

I’m always looking for new savoury snack ideas as they can be sadly hard to find if you’re on a restricted diet. Breadsticks are mainly out of bounds due to traces of sesame, few crackers are suitable and cheese straws are a obvious no-no! Some crisps and popcorn are good but you can’t always eat crisps, well maybe you can buy you probably shouldn’t!

These little crunchy Italian bites are a great addition to the snacking scene. They savoury, crunchy and moreish – just perfect with an aperitif or to snack on whilst watching a film.

They seem to have been quite a hit as the first batch disappeared in a couple of hours – always a good sign. I think I’ll have to make a couple of extra batches to keep us going through Christmas and to add little bags to my homemade hampers!

Taralli biscuits are often flavoured with fennel but I’ve use balsamic vinegar, sun dried tomato paste and oregano. I think it results in a subtle but delicious savoury taste. If you want to ramp up the flavour use double concentrated tomato purée instead.

Sundreid Tomato and Balsamic Taralli Biscuits

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

makes about 40

250g plain flour

1 tsp salt

1 tsp dried oregano

3 tsp sun-dried tomato paste

20ml cheap balsamic vinegar (don’t waste the good stuff here!)

80ml white one or grape juice

60-80ml extra virgin olive oil

to glaze: 1 tsp tomato paste mixed with 1 tsp dairy-free milk, flaky salt crystals

  1. Stir in the salt and oregano into the flour. Add the tomato paste, olive oil and white wine and bring together to a soft dough.
  2. Knead until silky and smooth.
  3. Wrap and rest in the fridge for at least an hour
  4. Preheat the oven to 180 degrees Centigrade Fan, 190 degrees non-fan
  5. grab small grape sized pieces of the dough and then roll into half cm wide sausages. Cross over the ends to make a loop and place on the lined baking tray while you shape the rest.
  6. Bring a pan of water to the boil. Drop in the Taralli, ten or so at a time and boil until the rise to the surface. This will take a minute or two.
  7. Place back on the lined baking sheet.
  8. Brush with the glaze and sprinkle with the salt. 
  9. Bake for 25-30 minutes until golden brown and crispy. 
  10. Cool on wire rack. These will get more crunchy as they cool. Store in an airtight container for up to a week (if they last that long!)

Ginger Cream Yo-Yo Biscuits

Woo hoo, it’s December! After the longest year in living memory we’re finally getting to the fun end bit. I’m going to try and add some extra cheer to this festive season (and my, we need some extra cheer this year!) with an exciting ‘12 days of Blogmas’ and a whole bunch of new delicious festive recipes.

There is something so exciting about all the baking opportunities in the lead up to Christmas – I just love making sparkly tasty treats and beautifully packaged homemade gifts. Well, who doesn’t like some extra sparkle and glitter?

Like lots of people, we’ve decided to do Christmas big time this year, all whilst remaining in our little family bubble. That means less large family gatherings and more Christmas themed food, fun games and decorating big time!!

I’m kicking off Day 1 of ‘Blogmas’ with  these delightful ginger cream yo-yo biscuits. Heavily spiced crumbly biscuits sandwiches together with a lemon scented cheesecake cream. What’s not to like with that combination? These are a perfect start to December, ideally enjoyed with a steaming hot drink and sitting by a roaring open fire.

Ginger Cream Yo-yo Biscuits

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

makes about 12 sandwich biscuits

150g dairy-free margarine

65g soft brown sugar

2 tsp ground ginger

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 until light and fluffy.
  4. Sift in the flours, spice 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 15-17 minutes
  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 cream.

Lemon Cheesecake Cream

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

25g dairy-free cream cheese

40g dairy-free margarine

200g icing sugar

zest of 1/2 a lemon

1 tsp lemon juice

  1. Whisk the margarine and cream cheese with the icing sugar, zest and juice until it is all incorporated. Place in the fridge to firm up before using.

Reverse Chocolate Chip Cookies

 

img_1545I don’t often come across dairy-free white chocolate so I was just delighted to find that MooFree now produce white chocolate bars and chips. This is so exciting, I have so many ideas swirling around my brain on where white chocolate can fit into my recipes. Keep watching for  rather special cheesecake coming very soon 🙂

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I used to (pre-Covid) sometimes ahve coffee in a branch of ‘Gail’s Bakery‘ and I would always notice the rather lovely looking ‘back to front’ chocolate chip cookies – by which I mean dark cocoa flavoured biscuit with white chocolate chips shining out like treasure in a piece of coal. So here’s my friendly version turning a choc chip cookie on it’s head – in fact maybe it could be even better, with the delicious contrast to rich cocoa rich cookie and bright white sweet morsels.

Reverse Chocolate Chip Cookies

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

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makes about 18

  • 50g or 1/4 cup cup soft brown sugar
  • 150g or 2/3rds cup caster sugar
  • 150ml or 2/3rds cup sunflower oil
  • 60ml or 1/4 cup dairy-free milk
  • 1 tbsp cornflour
  • 1 tsp vanilla essence
  • 180g or 1 1/2 cups plain flour
  • 25g or 1/4 cup cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 50g or 1/2 cup dairy-free white chocolate, chips or chopped
  • (optional) 25g oe 1/4 cup chocolate chips

– Preheat the oven to 160 Degrees Centigrade/Gas mark 3

– Lightly grease two baking sheets

– Whisk together the oil, milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.

– Sift in the flour, cocoa, bicarb and salt. Mix well.

– Fold in the chopped chocolate

– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.

– Bake for 12 minutes

– Let cool on the baking sheets for a few minutes before moving to a wire rack.

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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.