Tag Archives: Biscuits

Weekend Baking. Lemon Crackle Cookies With Cardamom.

I’ve always loved the combination of lemon and cardamom,  a common and very popular flavour pairing in Scandinavian baking. Warm, aromatic and gingery cardamom has a natural, almost effortless affinity with tangy citrus. Legend has it that the spice was … Continue reading

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From The Italian Pasticceria. Almond, Hazelnut and Pine Nut Biscuits. Brutti Ma Buoni. Ugly But Good.

I’ve always loved  Brutti Ma Buoni and make a beeline for them every time I visit an Italian pasticceria. Literally translating as Ugly But Good, they’re fabulous with a strong espresso. Even better packaged up by the boxful and taken … Continue reading

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Gorgeous Little Morsels. Almond and Cranberry Florentines Drizzled With White Chocolate.

Leafing through a pile of back issues of Delicious magazine I came across a very clever recipe for Italian florentines. A delectable combination of caramel, dried fruit and nuts. Baked in a slab. Cut into perfect circles just before the … Continue reading

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A Kiwi Favourite. Disappearing Afghans. Chocolate Cornflake Biscuits.

I was first introduced to this biscuit decades ago on a trip to New Zealand. Afternoon tea at a picturesque cafe in Wanganui. It was difficult to choose from the delicious array of baked goods on offer. In the end … Continue reading

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Perfect For Dunking. Italian Biscotti. Twice Baked Biscuits. Two Ways.

Biscotti. Traditional Italian biscuits. Perfect for dunking. Into a piping hot coffee or sticky sweet wine. Twice baked. Incredibly crisp and crunchy. I’ve been meaning to make a batch for a blog post for ages. Not so long ago, food … Continue reading

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For The Cheese Plate. Very Retro. Short and Crumbly. Baked Cheddar Biscuits.

Not so long ago we dropped by friends for a pre-dinner drink before heading out for a meal at a nearby restaurant. At the door we were greeted by the most delicious aroma. Home baked cheese biscuits. The perfect accompaniment … Continue reading

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More Sunday Night Baking. Butter Swirls With Plum Jam and Almond Meal.

Take a very simple vanilla butter biscuit dough. Spread with plum jam and scatter with almond meal. Roll up swiss roll style. Slice and bake. The result? A gorgeous, very moreish biscuit. Short, buttery and delicious. Sometimes I use raspberry … Continue reading

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From My Mother’s Kitchen. Light, Airy and Crisp. Angel’s Wings. Italian Crostoli.

For a long time I have been wanting to make Crostoli. Fried ribbons of crisp pastry. Liberally dusted with icing sugar. Eaten all over Italy on celebration days. Easter, Christmas, Christenings and family get togethers. This long weekend we travelled … Continue reading

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From the Italian Pasticceria. Referencing My Cookbook Collection. Sour Cherry Amaretti.

These gorgeous little almond biscuits are the bomb. Lightly crisp on the outside. Slightly chewy on the inside. Sweet but a little tart. Jam packed with dried sour cherries. For years I have been making the trek across town to … Continue reading

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A Science Experiment in My Kitchen. Honey Snaps With a Chocolate Ganache.

Sometimes a great recipe just happens to find you. These Honey Snaps with a Chocolate Ganache were baked by my daughters this weekend. As part of their chemistry homework. One hundred girls were given the recipe and told to bake … Continue reading

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