That’s a really sweet idea, love, I may just do that myself.
Sugar Biscuit Cups
I thought this recipe might be good for this blog because there are obviously a lot of different tastes, and these you can fill with whatever you like! In the picture they’ve used icecream and sprinkles, but you can have cake and cream, spiced fruit mince, berries and nuts, nectars and honeys, or sweet meats. Whatever suits your kintype and personal preferences best!
- Muffin tray
- Cooking oil spray
- 2 cups of plain flour
- 1 tsp salt
- 1 cup of unsalted butter, softened
- 1/2 cup of sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat oven to 180°C. Spray each cavity of the muffin tray with cooking oil spray.
- In a bowl, combine flour and salt. In another bowl, beat butter and sugar with electric mixer. Beat in egg and extracts until light and fluffy. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
- Roll out dough on generously floured surface to 3mm thickness. Cut circles from dough and drape over each cavity, then press into sides of cavity to smooth.
- Bake for 11-13 minutes or until golden brown. If cups have risen too much, scoop out middle. Cool in tray for 10 minutes, then loosen cups using spatula, remove and place on a cooling rack. Once cool, fill with whatever you like. We went for melted chocolate, ice-cream and sprinkles.
Salted Caramel Hot Chocolate Sticks
HOLY MOTHER OF GOD
Berry Creme Fraiche Soup with Edible Flowers
- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Blackberries
- 1/2 cup cranberry-raspberry juice [with no added sugar]
- 1/2 cup water
- 1 cup crème fraiche
- 2 tablespoons sugar, or to taste
- 1 teaspoon lemon juice
- Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.
Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.
1 tablespoon sugar
½ cup milk, cream, or half and half
¼ teaspoon vanilla extract (or other flavoring)
6 tablespoons salt
Enough ice to fill the gallon-sized bag halfway
1 gallon-sized Ziploc bag
1 pint-sized Ziploc bag
Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside.
Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.
Victorian Lavender Cookies with Rose Water Icing1/2 cup butter
1 cup sugar
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon saltFor Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
These sound like Jilli cookies.
Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies!