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.
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.