Italian Biscuits

I found this recipe in a newspaper and these are called Italian Biscuits. I am not sure if they have a proper name like for example the Bourbon has its own name so, Italian Biscuits will have to do. Sorry to any Italians out there.

Ingredients:

300g Ground almonds
300g Icing sugar (little extra to help roll the dough)
3 Eggs whites
2 Tsp honey
Small knob of butter to grease the baking tray with.

Filling:

Apricot jam
Crème Patissière (check out my previous post on how to make)
or anything else you want to try and fill them with.

Equipment:

Baking tray

Makes about 30ish

Put the almonds and icing sugar into a bowl and give a little mix. Then, add the egg white and honey and stir till it becomes a smooth ball of dough.

Place the dough in the fridge for about half an hour to firm up.

Preheat the oven to gas mark 2. Now, divide your dough into four and sprinkle your work surface with icing sugar. Roll each section into a sausage which will need to cut into about 8 pieces.

Rub the baking tray with a little butter to help them not stick and then place the dough balls equally a part. Stick your thumb or finger, in the middle of it to make a small hole and put the filling of choice into it. I did half apricot jam and the other half crème patissière.

Now pop in the oven for about 15 minutes.

When they are done, leave for a few minutes to cool, and then carefully move to a cooling rack. I used a sharp knife to help slide them off if any stuck.

Once cool, nom away. I really enjoyed the almond taste and texture to these, and I think I preferred the crème patissière filling, although the jam was a close second.

An afternoon delight as they say. Actually, I think that means something else, but lets apply it to eating biscuits in the afternoon instead.

Crème Patissière

Crème Patissière is easy and quick to make and can be used in many desserts such as tarts, biscuits and puddings so give it a go.

Ingredients:

Vanilla Pod
6 egg yolk
125g caster sugar
40g plain flour
500ml milk
Icing sugar to sprinkle

Equipment:

Whisk

Makes about 750g

Put your egg yolks, half the sugar and the flour into a bowl and mix till you have a smooth paste.

Next, split the vanilla pod and put the seeds, pod and the rest of the sugar in with the milk. Place over a medium heat until it just starts to boil.

Now, while constantly stirring, slowly pour the milk into the paste.

Once it is all combined, pour back into the pan over a medium heat while stirring till it starts to boil. It will take about 2 minutes but it will gradually thicken.

Pour the crème patissière into a bowl, and dust with a layer of icing sugar so that it doesn't form a skin when cooling.

When it has gone cold you can keep it in the fridge for up to 3 days.

Raspberry and Lemon Curd Fairy Cakes

I wanted to make some Madeleines à la crème au citron from Rachel Khoo's new cook book, but I did not have the time as you have to leave the batter for a few hours. Instead, I just used a fairy cake recipe which seemed to work well. Next time however, I shall try it with her version. I also did not make the lemon curd but it is something I want to try to do. Just buy a decent one fron the supermarket if you have not got the time either.

Ingredients:

200g softened butter
200g caster sugar
200g self-raising flour
4 medium eggs
2 level teaspoons baking powder
Small pack of raspberries
150g Lemon curd
Lemon zest from one lemon.

Equipment:

Muffin tin
Electric whisk
Foil cases
Piping bag

Makes 12 in muffin cases, 24 in fairy cake cases. (I only had the muffin sized ones)

Pre-heat the oven to gas mark 6 and prepare your muffin tin with the cases.
Next, put all your ingredients (not the lemon curd or raspberries) into a large bowl. Sieve the flour as it goes in and if like myself, you forget to take the butter out of the fridge a few hours before, whack it in the microwave for a few seconds to soften.

Beat the ingredients in the bowl till it becomes smooth and well combined. About 2-3 minutes.

Now, evenly distribute the batter into the cases and place two raspberries into the centre. (If using the fairy cake cases which are smaller, use one raspberry).

Pop in the oven for 14-17 minutes. They should be a nice golden brown when done and to double check, poke a cocktail stick in the centre. If it comes out clean it is done.
Place the cakes on the side for them to cool a little. After a few minutes, cut a thin slit with a knife in the middle, push it about two thirds down. Next, put your lemon curd into the piping bag and gently squeeeeeeeeze while lifting sloooooowly till the curd pops out the top.
When done, finish with a magic sprinkle of icing sugar.

That is it! They came out light and delicate which I was rather chuffed with as I still need to perfect my sponge skills. Hurrah!
Ideally eat while still warm with a cup of tea in front of the television à la Mr P.