Pistachio biscotti difficulty * #43

Makes about 24
Preparing time: 15 minutes 
Cooking time: 30 minutes

  • 25 g slightly salted butter 
  • 50 g caster sugar 
  • finely grated rind of 1 lemon 
  • 125 g self-raising flour
  • 1/2 teaspoon baking powder 
  • 1 egg yolk 
  • 1 tablespoon egg white 
  • 65 g shelled
  • pistachio nuts

  1. Beat together the butter, sugar and lemon rind in a bowl until pale and fluffy 
  2. Sift in the flour and baking powder then add the egg yolk, egg white and pistachios and mix to a soft dough 
  3. Divide the dough into 2 pieces and shape each into a sausage about 15 cm long
  4. Place the pieces, well spaced apart, on a greased baking sheet and flatten each to a depth of 1 cm 
  5. Bake in a preheated oven, 160 C( 325 F),Gas Mark 3, for 20 minutes until risen and turning,
  6. Remove to cool for 10 minutes, leaving the oven on
  7. Using a serrated knife, cut the biscuit across into 1 cm thick slices
  8. Return to a baking sheet, cut sides face up, and bake for a further 10 minutes to crisp up 
  9. Transfer to a wire rack to cool 
  10. Enjoy! :-)


Cardamom & orange biscuit difficulty ** #42 

Makes about 12
Preparing time: 15 minutes 
Cooking time: 15 minutes 

  • 12 cardamom pods
  • 150 g plain flour 
  • 100 g slightly salted butter 
  • 50 g icing sugar 
  • 1 egg yolk 
  • finely grated rind of 1 orange 
For the icing 
  • 75 g icing sugar 
  • 1 tablespoon orange juice 

  1. Crush the cardamom pods using a pestle and mortar or a small bowl and the end of a rolling pin 
  2. Discard the shells and crush the seeds as finely as possible 
  3. Put the flour and crushed seeds in a bowl or food processor 
  4. Add the butter and rub in with the fingertips or process until the mixture resembles coarse breadcrumbs 
  5. Add the icing sugar and stir in or blend briefly 
  6. Add the egg yolk and orange rind and mix or blend to a dough 
  7. Wrap in clingfilm and chill for 1 hour 
  8. Roll out the dough on a lightly floured surface to 5 mm thick 
  9. Cut out about 12 heart shapes using a 5-6 cm heart biscuit cutter, re-rolling the trimmings to make more 
  10. Place slightly apart on a large greased baking sheet and bake in a preheated oven, 190 C( 375 F),Gas Mark 5, for about 15 minutes until pale gold
  11. Transfer to a wire rack to cool 
  12. Make icing 
  13. Beat together the icing sugar and orange juice in a bowl to male a smooth, thin icing 
  14. Drizzle lines of icing over the biscuits to decorate.
  15. The best easy cake for Christmas! My suggestion! :D


Peanut caramel cupcakes difficulty ** #41

Makes 16
Preparing time: 20 minutes 
Cooking time: 15-20 minutes 

  • 65 g slightly salted butter, softened
  • 65 g light sugar
  • 65 g self-raising flour 
  • 1 egg 
  • 50 g salted peanuts, plus extra to decorate
For the frosting 
  • 50 g slightly salted butter
  • 100 g light sugar 
  • 3 tablespoons milk 
  • 75 g golden icing sugar 

  1. Beat together the butter, sugar, flour and egg in a bowl until pale and creamy 
  2. Stir the chopped nuts 
  3. Divide the mixture evenly between 16 mini silicone muffin cases arranged on a baking sheet 
  4. Bake in a preheated oven 180 C(350 F),Gas Mark 4, for 10-12 minutes,
  5. Leave to cool in the cases for 2 minutes 
  6. Transfer to the wire rack to cool completely 
  7. Make the frosting 
  8. Heat the butter, sugar and milk in a saucepan until the sugar dissolves 
  9. Bring to the boil and boil for 1 minute until the mixture turns slightly syrupy 
  10. Remove from the heat and pour into a heatproof bowl 
  11. Sift the icing sugar into the bowl and beat until the mixture is smooth and fudge-like 
  12. Spread over the cakes and scatter with chopped peanuts.
  13. Enjoy! :-)