I had a few friends coming for dessert on Friday night and I had 2 hours to come up with something that suited the very hot weather we’re having at the moment.
I opted for a strawberry and banana milkshake but I wanted to have some biscuits to serve with. I tumbled upon a shortbread recipe and I decided to add some dried Lavender for a nice summery twist. It was a winner! The Lavender added a nice herbal more so than floral tone to the crisp and buttery biscuits. Everyone had second helping!
165g salted butter
85g caster sugar
200g plain flour
35g rice flour (make it yourself in Thermomix: blitz 1 min/speed 10)
1/4 tsp sea salt
Dried Lavender flowers
- Preheat the oven at 170C
- Cream the butter, sugar and salt 50 sec/speed 4.
- Place a sieve on the TM bowl and weigh in the flour, cornflour and rice flour.
- Sieve through and knead for 1 min.
- Tip out and roll to 1cm thick (if too soft to roll, place in the fridge for 20 minutes) and cut out shapes with a cookie cutter. Sprinkle with Lavender flowers and press them down on the dough. I used financier silicone moulds that I sprinkle with the Lavender first, then I spooned in the dough and pressed down with my fingers to fill the mould.
- Bake for 20 minutes (they should be golden) and leave to cool completely before serving. They will be still soft when out of the oven but will crisp up when cool.
A stapple of French kids 4 o’clock break (quatre heures), barquettes are yummy spongy biscuits shaped like little boats with some jam in the middle (a small boat in French is called a barque, hence the name of barquette). Most kids will lick the jam first and might then proceed with eating the sponge… or not. But one thing is sure, they LOVE it! So, now that I have a child of my own but can’t buy them in the shop, my only option is to make them myself and it’s actually very easy and much better than the industrial version…
Photo curtesy of www.coursesenfrance.com
Jam or any other filling you might fancy such as homemade Nutella
- Preheat the oven at 180C.
- Separate the yolk from the whites and put the whites in the TM bowl. Place the butterfly whisk securely on the blades and whisk 3 min/speed 3.5, measuring cup OFF. When the whites have started to foam, add the sugar a little at a time.
- Program 20sec/speed 2 and pour the egg yolks through the hole in the lid while the blades are running.
- Programm 20sec/speed 2 and pour the flour through the hole.
- Remove the butterfly whisk and use the spatula to combine the bits of flour that have not been mixed in.
- Pour into silicone moulds of any shape you like (for easy unmoulding) or a small scone or muffin tray, well greased and floured will do the trick.
- Bake for 10 minutes (check for colouring) depending on the size. For my small heart shape, 8 minutes were enough.
- While still warm out of the oven, use a clean wine cork to press down the center to create a cavity so you can fill with jam later.
- Then, take them out of the mould and leave to cool on a grid.
- Fill them to your heart’s content and enjoy! They will keep well in a tightly closed box and are even better the next day…
Yesterday I gave you the recipe for Hazelnut paste so today, here is an application for it. These yummy Italian biscuits, which name can be translated by “Lady’s kiss”, are filled with amazing home-made Gianduja. It’s very easy to make and yet they look impressive. Perfect with a nice cup of espresso!
Source: Ottoki, who adapted for Thermomix a recipe from La cuisine de Bernard
For about 30 to 40 Baci di Dama
150g plain flour
150g unsalted butter, softened
75g ground almonds
75g ground hazelnuts
200g Hazelnut paste
100g dark chocolate
- Preheat the oven at 150C
- Mix the butter, sugar and ground nuts in the TM bowl for 20 sec/speed 4. Check through the hole in the lid and stop as soon at the mix is combined.
- Sieve the flour and add to the bowl and mix for 15 sec/speed 3. Note: you can also use a stand mixer to do steps 2 and 3 and mix at speed 2 with the flat beater.
- Take out 1 tsp of the mix (it should be the consistency of soft dough) and roll between your palm to make a walnut size ball.
- Place on the baking tray lined with parchment paper and flatten lightly with you fingers. Repeat until all the dough is used up.
- Bake for 20 to 25 minutes. Leave to cool before filling with Gianduja.
- To make the Gianduja: melt the chocolate in the TM for 3 to 4 minutes/50C/speed 1.
- Add 200g of hazelnut paste and mix 10 sec/speed 3 until combined.
- Wait until the Gianduja has thickened (while cooling down it will be easier to fill the biscuits but don’t wait too long or it will be too hard to apply).
- They keep really well in an airtight container.
There are a few recipes for beautiful biscuits stacked as a Christmas tree on the blogosphere but this one caught my eye because the biscuits are delicately spiced with ginger, aniseed, nutmeg and other spices a bit like a ginger biscuit. They are really easy to make and fun to assemble (kids will love to give a hand) and would really look a picture on the Christmas table as edible decorations!
Source: J’en reprendrai bien un bout
220g plain flour
60g icing sugar
1 pinch of sea salt
1/2 tsp ground allspice (or mixed spices)
1/2 tsp ground aniseed (I put cinnamon instead)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 drop of almond extract (optional)
160g unsalted butter, slightly softened and cut into cubes (if using salted, omit the sea salt)
Royal icing (that will make plenty)
1 egg white
250g icing sugar
1 tbsp lemon juice
- Place all the biscuits ingredients in the TM bowl and mix a few seconds speed 6 until the dough just clings together (don’t overmix).
- Tip out onto a big piece of cling film and form into a flat ball, wrap well and refrigerate for 2 hours.
- Before rolling the dough, preheat the oven at 160C.
- Roll the dough to 3 mm thick and cut out star shapes of different sizes (I used 5 different sizes but a minimum of 3 would do as well).
- Place on a baking tray and bake for 10 to 15 minutes (the edges should be firm to the touch).
- Let the biscuits cool down. Meanwhile, make the royal icing: mix all the ingredients together until you obtain a paste that is not too thick nor too runny.
- Place the icing into a piping bag with a small round nozzle (if you don’t have a nozzle, make a very small cut at the tip of the piping bag instead).
- When the biscuits are cool, stack them up using the royal icing as a glue and decoration. You can stack 3 big stars, followed by 3 middle size and 3 small ones for instance. Sprinkle with silver sugar balls, white flakes or icing sugar.
- Let them dry 1 hour before keeping them in a tupperware box until needed (these are great to make up to a week in advance!)
These biscuits have been sold for a long time in France and are associated with the kids tea time or “Goûter”. I got the idea of making them from SorbetCitron, who had been looking for the perfect Petit Beurre recipe for a long time. She came across this kit with the cutter, stamp and recipe book to reproduce the biscuits from our childhood. She was very happy with the results so I bought the kit too and have been making these a couple of times already!
(Source: L’Atelier Petit Beurre, Ed Larousse)
For 50 biscuits
200g salted butter
2g salt (a pinch)
1/2 tsp baking powder
- Place the sugar, butter, water and salt in the TM bowl and cook for 3 min/60C/speed 2
- Cool down the mixture by mixing 20 min/speed 2, Measuring cup OFF until the bowl is just luke warm to the touch
- Add the flour and baking powder and stir 30 sec/speed 3.
- If some flour is still not combined, stir it in with the spatula (being careful of the blades).
- The mixture should be quite thick but soft to the touch. Wrap in cling film and leave in the fridge for 3 hours minimum to harden.
- Preheat the oven 180C.
- Flour your worktop and roll the biscuits to a very thin layer (2 to 3 mm)
- Using a cookie cutter of your choice, cut out shape and place them on a tray lined with baking parchment/silicone sheet
- Bake for 12 to 15 minutes.
- Leave to cool and store in an airtight container.
I got this recipe from Gourmande, another happy Thermomix user, and each time I make these, they have great success. They are great to make at Christmas but they are so tasty that I would make them all year round! Thank you Gourmande for sharing this wonderful recipe.
(Source : Gourmande from the Supertoinette forum)
100g soft unsalted butter, cut into chunks
1 tsp vanilla extract
1/2 tsp baking powder
1 egg yolk
Grated zest of 1 unwaxed lemon
100g cream (preferably thick crème fraîche)
1 pinch salt
1 egg white
Juice of 1 lemon
Food colouring (optional)
- First, make the icing sugar in the Thermomix: blend 200g granulated sugar for 1 min/speed 10. Set aside.
- Mix the flour, baking powder, salt, 70g of the icing sugar, the grated lemon zest and the vanilla extract for 10 sec/speed 3.
- Add the butter, egg yolk, cream and mix 20 sec/speed 3 until well combined. The mixture should resemble breadcrumbs.
- Tip out in a bowl and bring it together into a ball shape, wrap in cling film and reserve in the fridge for 30 minutes.
- Preheat the oven to 180c.
- Roll the dough on a floured surface down to 5mm thick.
- Cut out shapes and set aside on a baking tray covered with parchment paper or silicone sheet.
- Bake for 10 minutes.
- Once cooked (the biscuits should be hard at the edge but still soft in the middle) and leave to cool on a griddle
- Meanwhile, make the lemon icing: combine the remaining icing sugar, the lemon juice and some of the egg white until it is thick but not runny enough so you can easily spread it on the biscuits. You can colour the icing with some food colouring (divide the icing in several bowls and add a little coloring in each and mix well).
- Spread on the cooled biscuits and leave to dry at room temperature.
I made some Zabaglione (recipe in the Fast and Easy cooking book) for a Thermomix demonstration a week ago and since the recipe asks for 4 egg yolks, I was left with 4 egg whites that I didn’t know what to do with. Since the Zabaglione is usually served with biscuits, the book mentioned making Langues de chat to compliment the gorgeous Italian dessert. I had never made these biscuits at home before but had them many times as a kid to go with ice-cream or mousses. The recipe is ultra easy and fast and these biscuits keep for days in a biscuit tin.
(Source: Fast and Easy cooking)
4 egg whites
120g softened butter
150g plain flour
1 tsp vanilla extract
1 tsp baking powder
- Mix all the ingredients 50 sec, speed 8
- Scrape down the sides and lid of the TM bowl with the spatula. Drop teaspoons of the mixture on a baking tray lined with baking paper, leaving space for them to spread as they bake. With the back of the spoon, flatten the batter slightly to form kind of cat tongues shapes.
- Bake for about 10 minutes at 160C/300F/gas 3 until golden at the edge.
- Leave out to cool and carefully remove them from the tray and store in a biscuit tin.
These biscuits were proposed by Maiwenn for the latest Supertoinette challenge. They are soft inside, very tasty and easy to make (you don’t actually need a Thermomix to make them).
250g chocolate (dark or milk)
100g sugar (80g for me)
2 tsp baking powder
1 pinch of salt
1 tsp vanilla extract
Icing sugar (make it with Thermomix)
- Put the butterfly whisk in the Thermomix bowl, add the 2 eggs and sugar and whisk for 6 minutes, speed 3.
- Melt the chocolate and butter in the microwave (or in a bain-marie) for 30 secondes, then 10 sec at a time until just melted. Add the vanilla extract.
- Add the chocolate mixture to the Thermomix bowl and whisk 30 sec, speed 3.
- Remove the butterfly whisk and add the sieved flour, baking powder and salt to the mixture. Mix 30 sec, speed 3.5. Mix longer if necessary until all the flour is incorporated.
- Set aside in the fridge for 1 hour.
- Preheat the oven at 200C (180C for fan ovens).
- Put some icing sugar in a plate. Take out a good teaspoon of the chocolate dough and roll it between your two palms to form a ball.
- Roll the ball into the icing sugar on one side and put it (icing sugar face up) on a baking tray lined with a silicone sheet or baking parchment. Repeat the process with the remaining dough.
- Bake for 10 minutes. Let them cool down before taking them out of the tray.