ORANGE LOAF: fat-free, wallet-friendly

Deliciously scented, subtly flavoured cake for Breakfast or Afternoon Tea...

Rustic but light; gorgeous texture despite lack of fat

This lovely loaf cake, adapted from Sky McAlpine, is a cross between one of those fine crumbed, light-as-air tender cakes and one of those unsophisticated rustic jobs which might bounce off the wall if you threw it.  

It's easy to make, high in good fibre and more importantly when sunflower oil is disappearing fast from supermarket shelves, FAT-FREE!

The texture is just right: with enough heft to make it a substantial mouthful and enough air-iness to make it slightly dreamy. 

And the flavour!  The orange is just sublime.  Enhanced by essence of orange along with the fresh fruit, tasters stop and marvel after the first bite.  

It's the kind of thing that guys like and women enjoy because it's so different from the usual.  It's sturdy enough to pack in a tin to slice at will during a long journey OR serve on arrival as the first holiday treat.

But wherever and whenever it's eaten, 67 promises the cake will be unforgettable.  In the best way.  

Cost: £1.50

Makes: 1 good-sized loaf

Ingreds:

3 eggs

120g/4.2 oz sugar

zest & juice of 1 orange

1 tsp orange essence (near the vanilla)

100g/3.6oz self-raising flour (80g white; 20g brown*)

  90g/3.2oz ground almonds

  10g/1/3oz shredded unsweetened coconut 

1/2 tsp ground cinnamon

1/2 tsp ground cardamum (or ginger)

generous pinch of salt

Decorate with:

generous dusting of icing sugar OR

orange flavoured buttercream with or without finely chopped orange bits

 

Method:

CHILLIN' WITH A VERSATILE ROULADE

Kick back and relax with this gorgeous triple-duty roulade...

Spinach Roulade with Cream Cheese & Taramasalata
(options for sun-blush tomatoes and ham/pastrami)

A spinach roulade which has can chill in the fridge for several hours is perfect for a special occasion or a hot spell.

Whenever this recipe from 67goingon50, appears it prompts eliciting many ooh's and ah's.  It has a pillowy outer topped with creamy beautifully seasoned layers.  

And trust me:  guys - including die-hard carnivores - love this roulade as much as ladies.  

Fresh spinach is recommended but if you haven't the time for the sorting and cleaning required, frozen spinach is fine (though flavour may be slightly compromised, in which case choose well seasoned filling as below)

The taramasalata lifts the roulade out of the ordinary, its saltiness setting off the cream cheese.  If taramasalata is not your thing, replace with a garlicky beetroot hummus and add 1/3 tsp cayenne for a kick.  

OR
  

Spinach Roulade with
sun blush tomato bombs

1. try a single layer of cream cheese pureed with a few tablespoons of sun-blush toms (left) and, if you like, puree with 2 ounces smoked salmon,then stir in another 2 ounces shredded smoked salmon 

2. or scatter the cream cheese with antipasti (sun blush toms, chopped artichoke hearts and/or olives)

3. If you must please carnivores,  finely minced cooked ham or pastrami/spiced beef mixed with mild mustard mayo can replace taramasalata


Planning is required; part of the preparation takes place the day before and the roulade should be made several hours before serving.

Cost: min £8;ish , depending on spinach & additions (6/25)
Serves: 6-10, depending on width of slices

Ingred:

Roulade:
   400gm/14oz fresh spinach, stems & grotty leaves removed (1 generous (250ml) cup after being cooked and squeezed)  or 538gm/10oz/1.5 cup frozen spinach, drained

     10gm plant or dairy butter melted
       1/2 tsp powdered nutmeg, fresh grated if poss
       1/4-1/3 tsp salt and 1/3 tsp pepper, to taste 
       4 tbsp finely chopped chives or 4 tsp dried chives
       1/2 tsp cayenne (opt)

    4 large eggs at room temperature,  separated    

   

Filling: 

   100gm/3.5oz 40% dairy or plant cream cheese 
   zest of a half a lemon
  
   100gm/3.5oz taramasalata (or alternative filling as above)

   couple of tablespoons dairy or plant parmesan (opt)
   
Method:

DARK MOCHA BROWNIES, Indulgence, slightly healthier

Dense mocha Brownies with a 67 twist....

Thanks to  flu brain, forgot to photograph 67's brownies before they were eaten
Photo courtesy of The Daily Telegraph  licensed for reuse under this Creative Commons Licence
'Loved them so much made animal noises!' Tasters

Easter is not Easter without a good hit of chocolate, whether in the form of chocolate eggs and figurines or a wicked dessert.  

These super sensational brownies (adapted from Diana Henry of the Daily Telegraph) definitely fall into the wicked category.  But because 67's guests included someone with sugar problems, damage was reduced by cutting sugar and increasing fibre.  67 also halved the amount of icing.  Smaller portions also helped.  

The results were still gorgeous.  The brownies were intensely dark in flavour with the expresso undertone intensifying the chocolateness.  67 thought the icing might be gilding the lily but in fact added a welcome touch of chocolatey slitheriness to the fudgy cake-like texture. 

For gooey brownies, bake just 25 mins - the centre will be a bit wet but produce a fudgy texture.  For more cake-like brownies, bake a further 5 mins.  67 plans to make this in a larger pan,  cook it for less time and will report in due course.
   
It's unlikely that children will enjoy these brownies but Tips (below) provide a link to stuffed chocolate cake/cupcakes that are so easy, the kids can make them.  It will keep the kids out of your hair while providing plenty of fun.

Cost: £4
Makes: one 20cmx20cm/8inchx8inch pan, say 12-15 portions

Ingreds:
    2 tbsp expresso powder mixed with 1.5 tbsp boiling water

   110gm/3.8oz unsalted butter, very soft
   200gm/7.05oz soft brown sugar +
     50gm/1.8oz ground almonds or dried unsweetened coconut OR
           250gm/8.8oz soft brown sugar

   5 med eggs, well beaten

   2 tsp vanilla

   50gm/1.8oz plain white flour +
   37.5gm/1.3oz wholemeal flour  
      (OR 100gm/3.5oz plain flour)     
   30gm/1.05oz cocoa powder (not hot chocolate)

   50gm/1.8oz coarsely chopped 70% chocolate or commercial chocolate chunks
   75gm/2.6oz coarsely chopped walnuts or pecans

Method:

1. Preheat oven to 180c/350f
2. Place a strip of greaseproof paper long enough to extend up the sides in  the centre of a 20cmx20cm/8inx8in square pan; grease the unlined sides 
3. Put expresso mixture to one side
4. Beat butter until takes on a whipped appearance; beat in sugars gradually until pale & fluffy - it'll take a few minutes
5. Gradually beat in eggs, little by little - the batter may look a bit curdled but will be ok 
6. Beat in vanilla and expresso mix
7. On low speed, add flours & cocoa; beat until just mixed.  Scrape sides and bottom of bowl with spatula to ensure all flour is mixed in
8. Add nuts & chocolate; on low speed, distribute evenly 
9. Scrape into tin
10. Bake about 25mins for squidgy brownies, 5 mins more for cakelike brownies
11. Cool in pan 15 mins
12. Run a paring knife round the edges of the brownies; lift out brownies and transfer to a cooling rack
13. When brownies are cool, spread with icing

Icing: 

1.  Gently heat 
   50ml double cream

   1/2 tbsp expresso powder

   sugar to taste - 1-2 tbsp (opt)

2.  Off the heat, add
   37gm dark chocolate
3.  Stir till glossy; dribble over or over brownies

Comments:
'All the canvasers loved them but preferred the squidgy ones to the cake-like ones.  I found the gooey ones absolutely adorable; my noises of appreciation were so loud, someone came to investigate!' Political Agent

Tip:
For the children: easy peasy chocolate cake, for making and for eating

                                                                     More Indulgences on Nav Bar: Recipes II/Desserts...

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

GROWN-UP GINGERBREAD COOKIES, lower fat & carb, easy, make-ahead

Adult-friendly gingerbread cookies with more than a hint of sophistication...

Grown-up Gingerbread Cookies
'The ginger flavour goes to every corner of my mouth.''The proportion of sweet to spicy is just right.' Tasters

These lovely Christmassy biscuits*  are a delight for adults looking for something more cosmopolitan than the usual sweet gingerbread.

They are in the mould of 67's intensely spicy (in a good way) American Ginger Cookies, posted in 2016 and perennially popular with guys - sorry to be gender-ist! - who normally aren't keen on biscuits.

These cookies are more Swedish in style, and are rolled out to a dough rather than formed in balls.  But they are just as complex in flavour, sensationally delicious and appealing.  And they are ever so easy to put together. 

The men in your household will adore you when presented with a plate of these.

The amount of sugar in the biscuit dough was reduced to take into account the icing; to get the best of the flavour and texture, they really need a sweet top.  If you prefer lower sugar, replace the icing with (more expensive) melted bakers' white chocolate.

67 reduced cholesterol by replacing some butter with sunflower oil.   As an experiment, half the cookies were rolled to about 1/4inch/1/2cm (the thickness of a £1 coin) while the other half were rolled to abut 3/10in/3/4cm thickness. See comments below for the result.

Cost:  £2.50
Makes: 3-4 dozen

Ingreds:

120gm/2.1oz unsalted butter
3 x 15ml tablespoons sunflower oil
60gm/6.3oz soft brown sugar  
76ml/2 1/2 fluid oz treacle/molasses

65gm/2.3oz finely diced firm pear
handful chopped fresh, or dried & reconstituted, cranberries

min 250-max 275gm/min 8.8-max 9.7oz wholemeal spelt flour
100gm/3.5oz plain spelt flour  
1 tbsp ground cinnamon
2 tbsp fresh peeled ginger, grated or 1 tsp ground ginger
1 tsp black pepper
1/2 tsp cardomom 
1/4 tsp cloves 
1/4 tsp 5-spice powder or allspice 
pinch of salt

Icing 
  2/3 cup sifted icing sugar
  1 tbsp milk or water

  Garnish: 5-6 pieces candied ginger finely diced 

Method

1. Line 2 baking trays with greaseproof paper or silicone mat
2. If pears are ripe & wet, spread them out on a paper towel to reduce dampness 
3. Melt butter with treacle and sugar; stir until blended; take off heat
4. Stir in pears & cranberries
5. Add minimum amount of flour, spices & salt; if more flour is needed, add some of the extra until the mix comes together to form a soft dough
6. Wrap in cling film; refrigerate for a couple of hours or freeze.
7. When ready to bake, preheat oven to 180c/160fan/350f/gas 4
8. Roll out half the dough between 2 sheets greaseproof paper to 1/4inch/1/2cm - the thickness of a pound coin
9. Roll the other half to 3/10in/3/4cm thick
10. Cut out shapes; use a fish slice to transport from the cutting board to the cookie sheet
11. Bake 10-12 mins; check at the half-way point -- if one side of the pan is browning faster than the other, turn the pan
12. Re-roll & cut leftover dough 

Icing:

1. Mix icing sugar & liquid until it forms a thick-ish but pourable icing.
2. Pour into a sealable sandwich bag and push the icing toward one of the corners.
3. Cut a tiny bit off the corner of the bag and pipe the icing around the edges, if outlining the biscuits 
4. Cut a little more off the corner for filling in the edges or creating decorative flourishes
5. Scatter over bits of candied ginger

Comments:

• 'That is good gingerbread!  The ginger flavour goes to every corner of my mouth.  Love the thin ones; they're so crispy.'   Political Agent
• 'Gingerbread should not be sweet; in these, the proportion of sweet to spicy is just right.  The icing sugar with candied ginger is a good combination. I like the thick ones; they're nice and crumbly.' Dedicated cookie-muncher & Campaign Manager

*inspired by Rachel Khoo

                                                                     More on NavBar: Recipes 1/Cookies

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This recipe has  been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

SPICED CHOCOLATE ORANGE CAKE, butter-free cake; dairy-free option; easy-peasy

The perfect Bonfire Night dessert: delicately Spiced Chocolate and Orange cake for the entire family

updated 11/25; first posted 2018

Perfect for autumn: chocolate, spices & orange in one glorious light fluffy cake 

This is 67goingon50's autumn chocolate cake: tender, fine crumbed, lightly spiced and scented with orange.  

It's a doddle - so easy that kids can make it.  And that is undoubtedly a bonus for anyone trying to get ready for an evening's entertaining.  

It's best eaten on the day so make it the first thing on your schedule.  If the icing is made at the same time, and set aside, it'll save fuss and bother when it's time to decorate and serve the cake. 

The photo shows part of an 8in/20cm square baking tin; for a party 67 would either double the recipe or increase it by a half (ie 1.5x ingredient amounts) and increase the pan size  The cake could be baked in layers, or in cupcakes.  

Cost: £5'ish (11/25)
Feeds: 15-20

Oven: 160 C/325F

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   125gm/4 oz dark brown sugar
   1 tsp cinnamon
   1/2 tsp ground ginger   
   1/4 tsp nutmeg
   1/4tsp cloves
  
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml dairy or plant milk
   2 large or 3 small eggs
   1tsp essence of orange (supermarkets, near the vanilla)

• 
  

ICING 
   125gm/4.4oz softened dairy or vegan butter
   200gm/7oz sifted icing sugar
   1 tsp essence of orange 
   zest of an orange (opt)
    1 tablespoon orange liqueur (opt)

   Garnish:  
   1 pkg orange thins*

Method:

1. Preheat oven to 160C /325F; line tin with greaseproof paper
2. Put everything except the icing in a big bowl.  Beat with a wooden spoon,  whisk or electric beaters until smooth, dark brown and creamy. 
3. Pour into cake tin  (cupcake tins 2/3 full)
4. Bake 45 mins for cake, (25 mins cupcakes; 30 mins layers).  Check 5-10 minutes before end of the cooking time; a skewer in the centre should come out clean. Cool. 
5. Make icing.  Either: Whip fat until fluffy; gradually add icing sugar (be careful not to get it all over yourself; start on low); then essence of orange, orange zest and orange liqueur, if using.  Cover cake with icing, spreading to the edges.  OR Butter-free icing: gradually add a couple of tablespoons milk to icing sugar; stir with a fork; add more milk tbsp by tablespoon until thick and spreadable - it will take less liquid than you think)
6. Cut thinsif using in half or quarters and press into icing pointy side up (if you're artistic, make a pumpkin shape in the middle and a wide band around the outside of the tin)  

Comments:
'I really like this and have never tasted anything like it before.  I can taste the orange but the spices are very subtle, making the chocolate taste different, in a good way.'  Political intern from Boston University 
'Mmmm.  Light and fluffy; I can taste the spices but they are very subtle. It's not too sweet.' Political agent 
'It's not overly chocolatey, which I like, and smells spicy but doesn't taste of it.  The icing really complements the cake which is not at all heavy.' Student organiser

Tips:

• if kids are making this, set out a number of small bowls for separately measuring each ingredient; whoever's acting mum will check the ingredients are correctly weighed/measured before allowing the kids to proceed with the recipe
• generously greasing the cake tin and putting a strip of greaseproof paper down the middle with edges overhanging might be easier than lining the tin completely with scissored corners (see preparing tins for baking)   

Please leave a comment

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

Seriously creamy with a delicate layer of alcohol, this indulgent cheesecake looks good and tastes lovely...

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

For the health conscious, there are lower-fat options.

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed coarsely in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

300g full-fat cream cheese at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

RICOTTA STUFFED CREPES WITH SUN BLUSH TOMS & ARTICHOKE HEARTS IN WHITE WINE SAUCE

A Special Occasion Treat for Vegetarians...

Crepes stuffed with a fluffy, nutty filling and a bold white wine sauce
make a worthy special lunch

First published Jan 2016

Sophisticated, with subtle flavours and textures, the dish is well worth the three stages of cooking.  Much of it can be prepared the day/s before serving.  

The recipe* was tested on someone who eats a lot of vegetarian food and someone beginning to experiment with vegetarian recipes. The dish should delight and intrigue most vegetarians and nearly-vegetarians.  It might not, perhaps, be a good introduction to the vegetarian beginner.  

The crepes are lower in fat than usual and the addition of wholemeal flours makes them even healthier.

This is not a frugal dish but it is for a special occasion. Leftovers will be fine on the second or third day after cooking.

Cost: £4
Serves 2-4

1.  Crepes: 

Ingred:
    3 large eggs
    2/3 cup/160 ml milk
    2/3 cup/160 ml water
    2 tbsp sunflower oil
    min 1/4-max 1/2 tsp salt
    80 gm/3 oz white flour
    30 gm/1 oz wholemeal flour
   
    butter or oil for pancake pan

Method:

1. Use stick/bowl blender to whizz eggs, milk, water, fat & salt
2. Add flour; stir then whizz 1 min. Scrape the bottom and sides to check all flour is incorporated 
3. Refrigerate 1-2 hours
4. Heat a heavy-bottomed 7 inch fry pan until moderately hot; brush lightly with fat 
5. Stir crepe mix with a whisk 
6. When pan is moderately hot, remove from heat; pour in a scant 1/4 cup batter and tilt pan to distribute 
7. Return pan to heat and cook about 2 mins or until bottom is golden and edges are starting to curl 
8. Flip; cook 30 seconds
9. Stack on a plate with strips of greaseproof paper to separate crepes 
10. Repeat until all the batter is used up 
11. Cool an hour, cover and refrigerate or put to one side for filling
12. These can be frozen if separated by a large piece of greaseproof paper between each crepe

2. White Wine Sauce

Ingred:

   1 1/2 cups/360 ml good veggie stock
   1 cup/240 ml dry white wine/white grape juice  (a medium wine glass)
   5-6 dried porcini mushrooms
  
   3 tbsp butter
   3 tbsp flour
   pepper & salt

Method:

1. Simmer stock, wine & dried mushrooms in a saucepan for 30 mins (not boiling but bubbles around the edges)
2. Strain liquid; discard mushrooms or put aside for another dish  
3. Heat fat in heavy saucepan; when it bubbles, add flour and whisk till flour is incorporated. Reduce heat to low; cook for a few minutes, stirring.  Slowly add hot stock, whisking continuously until sauce thickens
4. Cook gently a further  10 mins over low heat; season with pepper & salt

Tip: the sauce freezes well

3. Savoury Ricotta Filling

Ingred:
   6 oz/175 gm Ricotta
   1 egg

   50 gm/1.8 oz ground almonds
   65gm/2.3 oz plain 0-fat yoghurt
   25 gm/3/4 oz parmesan or soft goat's cheese

   1/4 tsp salt
   1/3 tsp dried or freshly grated nutmeg
   small handful whole almonds chopped into small but crunchy pieces  
   40 gm/1.5 oz sun-blush tomatoes 
    40 gm/1.5 oz artichoke hearts

Method:

1. Pre-heat oven to 325f, 160fan; 170gas; generously butter a dish 6 inches x 10 inches ('ish; bit bigger won't hurt) 
2. Whizz Ricotta & egg with stick or bowl blender
3. Whisk in ground almonds, parmesan and yoghurt; add salt, nutmeg and slivered almonds
4. Take a crepe and place it golden side down.  On the edge closest to you, place 2-3 tbsp ricotta filling in a horizontal line building up a little height
5. Add a few sun-blush tomatoes and artichoke hearts
6. Fold the edge closest to you over the filling, then the sides; roll away from you until you have an enchilada (or spring roll) shape.  Lay the crepes. seam side down, in the  buttered dish 
7. Cover the crepes with greaseproof paper then the dish with foil, sealing edges
8. Bake 30 mins
9. Serve with mixed lightly boiled veg and hot white wine sauce 

Tips: 

• There will be leftover pancakes; freeze & use for Crepes a l'Orange
• M&S sell an antipasti selection: sun-blush tomatoes, artichoke hearts, olives & capers; £3+ for a generous portion
• use semi-dried (sun-blush) tomatoes; sun-dried will be too salty

                                                      *adapted from Martha Rose Shulman's The Vegetarian Feast  

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 :

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

BROWNIES WITH CHOCOLATE TRUFFLES & WHITE CHOCOLATE

The perfect way to celebrate UK Chocolate Week     

 Brownies with White Chocolate Icing & Crushed Lindt Truffles
'Magnificent!  So chocolatey!' Taster

first posted  Mar 2016

67 has been making brownies for decades and this completely indulgent recipe is about as unhealthy as brownies can get.  But, boy, are they popular.

Attempts have been made to reduce general unhealthiness.  The huge amount of sugar has been slightly reduced and half the flour is wholemeal.  The icing is drizzled, not spread.  The chocolate truffles are optional but the brownies as pictured caused a sensation.  

Keep portions small; chocaholics can always take two.


Cost: £3.50p + £1 for truffles (opt) as of June 2022
Feeds: 24 (16 for the greedy!) Recipe halves or doubles nicely.

Ingred:
   100gm/4 oz 70% dark baking chocolate (Bournville for the frugal) 
   100gm/4oz unsalted butter
   2 med eggs
   210 gm/7.5oz sugar
   75 gm/3 oz self-raising flour (half white, half wholemeal opt)
   1/2 tsp vanilla

   Icing:
     50gm/2oz white baking/cooking chocolate (not white chocolate bars)
     a tablespoon of milk or cream
     50 gm (4) Lindt chocolate truffles (any flavour)

Method:

1. Preheat oven to 200c/180fan/400f/gas 6
2. Line a 11x7 in/28x17cm pan or equiv with greaseproof paper
3. Break up dark chocolate and coarsely chop butter.  Place in a heatproof bowl set over but not touching simmering water 
4. Meanwhile use a free-standing mixer or electric whisk to beat eggs and sugar until pale and frothy; it will take a few minutes 
5. When the chocolate is nearly melted, remove from heat 
6. Cool to the stage where you can stick your finger in the chocolate without yelping; add 1/3 to the egg mix; beat until just blended
7. Add 1/3 flour; beat until just blended
8. Add second third chocolate; beat; then rest of flour & beat
9. Add final third chocolate + vanilla; beat only until blended.  
10. Pour into tin and level with spatula  
11. Bake 25 mins below centre of the oven; the sides should be drawing away from the pan
12. Remove from oven even if slightly sticky in the centre ; it will continue to cook; place on cooling rack
13. When the brownies are no longer hot, place cooling rack over the brownie tray and turn over; peel off paper
14. Place another cooling rack over the brownies and turn right side up again; cut into portions
15. Melt white chocolate (as in 3); meanwhile chop truffles coarsely 
16. When white chocolate is cool, add milk and stir; the mix should be of pouring consistency; use a spoon to drizzle over  the brownies
17. Sprinkle over truffles

Comments:
'I can feel myself melting into my seat with pleasure; in fact, I need to test them once more. The taste comes in 2 waves, the second more intense.' Political agent
'Magnificent!  So chocolatey!'  Political activist

Tips:

• the basic brownie recipe is brilliant on its own or can be customised when the batter is in the tin, with fresh raspberries OR salted caramel sauce drizzled over the top and swirled with a fork OR sprinkled with walnuts
• most supermarkets offer baking chocolate from £1-2 per 150 gm bar
• replacing white sugar with brown gives a more caramel taste

                            Go to Nav Bar/Recipes for more indulgent treats...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

ICED DARKLY SPICY GINGER BISCUITS, wheat & butter-free

There is something about lightly sweetened spicy ginger cookies that act like men magnets.

Spicy Ginger Cookies with white chocolate drizzle & crystallised ginger
'Oh yeah! This is a real cookie!' 'Very More-ish.' (tasters)

Iced Darkly Spicy Ginger Biscuits are no exception.

67 normally goes for naked biscuits, especially if they taste fantastic already.  For something like the MacMillan fund-raiser, though, the Blogger will go a bit wild, dribbling on white chocolate ganache and other nice things to raise sales.

It worked.

The cookie dough is easy to put together - though you will need electric beaters or a stand-alone mixer with a good motor. 

Cost: £2.50

Makes: at least 24 small or 12 large

Ingred:

   215gm/7.5oz white flour, spelt or wheat

   100gm/3.5 wholemeal flour, spelt or wheat (opt. but if not using replace with plain white flour)

    1/4 tsp salt

   1 tsp baking soda

   2 tsp cinnamon
   1 1/2 tsp cloves 

   1/2 tsp dried ginger

   1/2 tsp nutmeg

   

   1/3 cup/75ml molasses/ black treacle)

   175gm/6.2oz dark brown sugar   
   1/4 cup/60ml sunflower oil

   1 extra large egg
   1 tsp vanilla extract

   

  

Left: crystallised ginger
Right: ginger in syrup   

 Ganache: 
    4 oz/115gm white cooking chocolate
    90 ml double cream 
    1/2 tsp vanilla

Garnish:
    3/4 c/100 gm crystallised ginger, finely diced, and clump-free

Method:

1. Preheat Oven to 180 c/350F  
2. Line two cookie trays with greaseproof paper
3. Stir together flours, salt, baking soda and spices, distributing spices evenly 
4. In a good-sized bowl, beat sugar, molasses and oil with electric beaters for 5 mins until thick and well blended  
5. Beat in egg & vanilla
6. Add dry ingred in halves; beat till blended - the dough will be very thick
7. Use a 20 ml ice scream scoop/spoon to drop dough onto a baking tray lined with greaseproof paper; the cookies need a little room but not much
8. Dip clean thumb into a dish of water; shake off excess; press thumb on the centre of the cookie, leaving an indentation. Bake 12-15 mins
9. Cool 5 mins on tin; then use a fish slice to move to a cooling rack until completely cold.
10. Meanwhile, chop crystallised ginger into fine dice, separating the pieces as you go.
11. Pour ganache (method below) into a piping bag with a fine tip, or use a small teaspoon, to drizzle decorative lines over the biscuits (if you're feeling lazy or the kids want to help, dip the top of cookie into the ganache). 
12. Quickly sprinkle generously with crystallised ginger; serve when icing is set

Icing:

1. Chop chocolate finely; set aside
2. Heat cream in a small heavy bottomed saucepan. When steam starts rising and tiny bubbles appear at the outer edge of the cream, it is ready; don't let it boil.
3. Take pan off heat; add chocolate in stages, whisking each time to incorporate
4. Add vanilla, stir; pour into a heatproof bowl & cool
5. Cover with clingfilm, allowing it to stick to the surface of the ganache
6. Refrigerate at least a couple of hours

Comments:

• 'Oh yeah! The ginger comes through very well; the texture is great.  This is a real cookie.' 30-something lawyer (male)
• 'I love these!' senior underground driver
• 'Absolutely beautiful!  They were so moist and lovely.' Independent butchers
• 'Once you have one, you want more; I took some home from the MacMillan sale and enjoyed them very much.' Political agent

Tips:

• leftovers keep well for up to 4 days if kept in an air-tight tin
• crystallised ginger & ginger in syrup are available at major supermarkets 
• if you haven't any cream or chocolate for ganache, an icing sugar glaze made with 3 tbsp icing sugar & 1 generous teaspoon milk will work but adds sugar

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This recipes has  been developed by B M Lee/ Bright Sun Enterprises and  may not be reproduced without the author's written permission.