{Keto} Basque-Style Blackberry Pie
White Chocolate & Rosemary Biscotti
I love the unusual white chocolate and rosemary flavour combination. I actually don’t like white chocolate at all, so recommending this is high praise.
I have loads of rosemary from my summer on the allotment, so I’m glad for something extra to use it on too.
The sugar in this recipe is flexible. I normally make it with 45g brown sugar, but you can make it super sweet with as much as 90g. If you don’t want to use icing sugar for sprinkling on the tray, you can get away with using more cornmeal, but I prefer the end result with icing sugar.
Keep an eye on the biscotti in the oven as different ovens run differently, but if you want the biscotti really crispy, return it to the oven for the second time. If you want it more chewy, don’t return it to the oven the second time.
White Chocolate & Rosemary Biscotti
Author:
Prep time:
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Serves: 20
Ingredients
- 150g plain flour
- 45g brown sugar
- 65g yellow cornmeal
- 2 tsp dried rosemary
- 1 tsp baking powder
- 1/2 tsp salt (I use Himalayan pink)
- 40g coconut oil
- 2 eggs
- 100g white chocolate
- Extra: 2 tablespoons icing sugar
Instructions
- Preheat the oven to 150C
- Add everything (except the icing sugar) to the Thermomix bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
- Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
- Place in the oven and bake for 25 – 30 minutes until golden and firm.
- Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
- Allow to cool before serving
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Almond Biscuits With Fondant Icing
Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.
I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.
The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!
Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.
Almond Biscuits With Fondant Icing
Recipe Type: Biscuits
Cuisine: Bakery
Author:
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Ingredients
- 230g Butter
- 340g Sugar
- 6 cups Plain Flour (780g)
- 6 Eggs
- 1 tablespoon Baking Powder
- 1 tablespoon Vanilla Extract
- 1 tablespoon Almond Extract
- For the Icing Sugar
- 140g butter
- 280g icing sugar
- 1-2 tbsp milk
Instructions
- Add the butter and sugar to a food processor and mix till it is light and fluffy
- Add the rest of the ingredients and stir till combined and a soft dough forms
- Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
- Cut out shapes and move to an oven tray then back for 10 – 12 minutes until they are golden brown
- Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
- Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
- Top with the fondant shapes shaping them to fit on the biscuits
- Place gently in an airtight container and allow to set
- They should keep well for 1 – 2 weeks
Thermomix Instructions
- Place the butterfly whisk into the Thermomix bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
- Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
- Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
- Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
- Transfer onto a baking tray and continue until all the dough is used up
- Bake for 10—12 minutes at 180C till golden brown
- Store in an airtight container
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Chocolate Cranberry Muffins (Egg-Free)
I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a sustainable idea, but we’re calling it a Christmas treat.
These are really only egg-free because I ran out, but the banana binds it together. If you want to use egg, substitute the banana for two eggs.
These have dried cranberries in, but you can substitute that as you wish – raisins or choc chips, both work well.
With the banana in these do have a little bit of a banana taste, but chocolate and banana work well anyway.
Chocolate Cranberry Muffins (Egg-Free)
Recipe Type: Breakfast
Cuisine: Breakfast, Snacks
Author:
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Serves: 12
Ingredients
- 280g self-raising flour
- 30g cocoa powder
- 1/2 tsp baking powder
- 100g brown sugar
- 70g olive oil
- 1 banana
- 200g milk
- handful of dried cranberries – more or less depending on taste
Instructions
- Preheat the oven to 180C
- Add all the ingredients to the Thermomix bowl, except the cranberries
- Mix speed 4/ 60 seconds
- Add the cranberries
- Scoop out into 12 large or 36 small muffin cases and bake for 10 – 20 minutes, depending on the size of the muffins.
- Find the largest muffin and stick a knife into it. If it comes out clean, it’s ready.