QUICK EASY DENSE & LOVELY SODA BREAD FOR IRISH CHEESES: yeast free, high fibre, easy-peasy, opt for spelt flour

Easy, quick more-ish cheese board crowdpleaser or healthier breakfast bread 

'Really, really great bread.' 'I really like the tartness of the berries and the oatmeal is a selling point.'  

This gorgeous fruity Cranberry, Molasses, Oatmeal & Nut Loaf bread is the perfect companion to Irish Cheeses on St Patrick's Day...and is wonderful toasted the day after. 

The bread, based on Irish soda breads, is yeast-free AND is ready for the oven in 10 minutes. It's so rich it doesn't need buttering (though many people can't resist).   Weighty but not heavy, it's delicious with a myriad of complementary flavours. 

It is healthy, too.  The wholemeal content is high, making the crust gorgeously chewy but the interior soft and yielding.  Nutrient rich molasses (low on the glycemic index) and cholesterol-battling oatmeal add sweet smokiness.  Fresh cranberries give a pop of colour and delicious tartness.  Heart-friendly nuts add crunch. 

The bread keeps well in an air-tight tin for a couple of days - if it lasts that long.  It  freezes well. 

Dried berries can replace fresh but blanch in boiling water, drain & dry before adding to the flour.

Cost:  £4.00'ish (3/22)
Makes: one large loaf; recipe halves nicely

Ingred:
    14oz/390 gm plain common wheat or spelt flour, 50-50 white + wholemeal (OR 9.5oz/275 gm white + and 4oz/115gm wholemeal) 
    3oz/90g oatmeal, blitzed in a blender till fine 
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold butter, in small cubes

     3/4 cup fresh cranberries, washed & drained OR dried berries reconstituted in boiling water 5 mins, rinsed & drained well
     scant half cup coarsely chopped nuts
     zest of an orange

    340ml buttermilk* stirred
    1/4 cup/60ml molasses
    1 extra large egg or 2 small eggs, beaten

Equipment: 

• 900gm/2 pound metal bread tin, OR 2 1 pound bread tins, lined with a strip of greaseproof paper down the bottom and extending above either side (makes it easier to get the bread out); grease sides of tin OR
• baking tray

  
Method:

SARDINE CHEESE TOASTIES: easy-peasy indulgent singleton midnight snack suitable for a crowd

Will a favourite high school snack for teenage pyjama parties gain favour in the UK?  

Toasted cheese & sardines: unusual but popular combo in North America

Americans, eh? Not only do they eat bacon and sausages with syrup, their teenagers adore sardines and cheese on toast!

Actually though the combo sounds unusual to Brits it is surprisingly tasty.  Back in the day, high school pyjama parties in North America nearly always brought them out as a midnight snack.

And though the combo may be an acquired taste for adults, they could easily learn to like them, too...especially in these straitened times...and even if sardines are no longer a 'frugal' food. 

Sardines, after all, are one of the most nutritous, tastiest foods ounce for ounce compared to other proteins. 

A 90gm/3oz tin of standard sardines costs around a pound, providing 23 gms of protein, loads of heart-friendly omega-3 and good levels of calcium and iron.

Environmentally, they're a winner: low-salt, near the bottom of the ocean food chain and sustainably fished.  

Do shop around, though, some of of the cheaper brands are not very tasty.  (The blogger prefers M&S.)

As for the cheese, Americans use a jarred cheese called Cheese Whiz.  They're addicted to it.  But though it contained cheese, it also has preservatives and colouring.  

67 hasn't tasted it for years but it was once highly rated online by hundreds globally who paid an astonishing £16 for a 425gm/15oz jar (imported from Canada)*.  

There are similar options on you-know-who's website but if I were you, I'd sick to a meted mature cheddar sweetened the mustard.  Twelve and unders may prefer something milder and sweeter, perhaps melted cheese strings??

Cost: under £1.50'ish 

Makes: 1 large slice, 5 fingers (multiplies easily)

Ingredients:

1 reasonably thick slice bread from the centre of a large loaf, pref high fibre or/and sourdough (but standard white or brown loaves also work well)

1 tin sardines, pref plain but in tomato sauce will do (you won't need the whole tin)

Generous portion of grated cheese OR sliced cheese 

Wholegrain honey-mustard (or slightly sweetened standard wholegrain)

Method:

(NEW) SEEDED CHEAT'S LOW-FAT TORTILLA CHIPS, Almost Instant, high-fibre, Easy-Peasy

Have a look at Welcome to the Blog (nav bar, above) for more recipes, 

latest grocery news and tips on new products & shopping

 Almost as easy as buying a packet but much better for you...

Freshly oven baked tortilla chips with a mix of Zatar seasoning and Smoked Patrika
'Fab replacement for bagged crisps/tortillas; really crispy, more-ish & satisfying.'  

If you watch your weight and cholesterol, cravings for a bag of commercially produced potato crisps (chips, in American parlance) or tortillas.  If it's once in a while, giving in is easy.  

But after getting used to - and enjoying - a regime of home-made treats where salt and fat are controlled, and preservatives and additives ruthlessly cut (such as roasted spiced chickpeas and stovetop popcorn) commercial chips & tortillas no longer appeal.

So the discovery of some wholewheat and plain flour tortilla/wraps with linseed and poppy seeds* was a chance to experiment. 

The tortilla wraps were, after all, relatively healthy: high in fibre and with some Vitamin D, good for natural immunity. 

But in the same way that thinly sliced baguettes make great crostini canapés, so chopped up tortillas make great crispy crunchy tortillas when flash fried or - for the cholesterol phobic - baked.

The baked ones have an almost cracker like texture, but thinner and better.  The fried ones were just like my old favourites from Whole Foods - ultra crispy and a real treat - but the layer of oil, however thin, was guilt-inducing.  

I know which ones I like best but like the good girl (!) I try to be, will stick to the oven-baked version unless it's a very special occasion.

Both recipes are below.

Cost: £1'ish plus cost of seasoning

Makes: equiv. one large bag crisps but 2 wraps make a generous portion for 1

Ingreds:

wholemeal seeded wraps

olive or vegetable oil

salt & pepper

Garnishes:

• Zatar seasoning(Middle Eastern style blend) of sesame seeds, sumac, thyme, marjoram, oregano, basil, salt
• smoked paprika
• 67's Middle Eastern Spice Mix

Method:

RUSTIC IRISH SODA BREAD, easy-peasy, yeast, egg & butter free

Soda breads are so easy and yet so delicious but this one ultra-healthy...

No yeast, butter or eggs in this pleasing rustic loaf

67's favourite soda bread - rich and crumbly, made with butter and eggs  -appears in the blog in many guises and will be made again and again.

But 67 has been looking for some time for a less rich soda bread without butter and eggs, often found at the breakfast table in Ireland.  None of the recipes found favour...until this one.

The recipe come from Food & Wine Magazine and is attributed to Margaret Eby, author of the recent post on baking substituions.

It is a sturdy bread but completely delicious and satisfying, even without butter spread on top.  It keeps well in an air tight tin for several days.  And, it toasts -and freezes - without falling apart.

67 used Duchy organic malted grain flour and the flavour was magnificent.  The texture was dense, yes, but charming in its simple roughness.  I have no doubt the recipe would work well with any other flour.  

And like most soda-breads, it is ultra easy to make, going from bowl to oven in 10 mins max.

Note: 67goingon50 prefers soda bread cooked in small loaf pans; it's ideal for small households as one can be frozen.  Loaves are also better for making sandwiches.  

Cost: £1.50

Makes: 2 x 1 pound loaves OR 1x 2 pound loaf

Ingreds:

454gm/16oz plain flour

1 tsp salt

1/2 tsp baking soda

min 360ml - max 480ml buttermilk

Method:

TWO-TONE CHOCOLATE ORANGE PUDDING: lower-fat, no-bake, no-added sugar, easy peasy indulgence, alcohol opt

Easy-peasy delicately flavoured pudding slips down like a dream...

updated 7/23;updated 4/21

Subtle layers of dreamy creamy two-tone chocolateness
'Very smooth & tasty' Taster 

As if being a no-bake dessert isn't enough reason to delight in this recipe, the two-toned double chocolate pudding is creamy, smooth, light but satisfying. 

It's lower in fat than normal, has no added sugar but orange adds a sophistication to the layers of velvety dark and pearly white chocolate puddings.   

And all from the same base!

The pudding is rather rich and small portions will more than satisfy.

Cost: £5 (7/23)

Makes: 5-6 x 110ml half-cup portions; recipe halves easily

Ingreds:

200gm/7.05oz cream cheese, fat-reduced, room temperature

100gm/3.5oz fat-free thick Greek yoghurt

300gm/11oz whipping cream (or double cream if no cholesterol worries)

1/3 tsp orange essence (near the vanilla in the baking area and lots cheaper)

50-100gm/1.7-3.5oz dark baking chocolate*, melted, slightly cooled (67 used 50gm but 75gm would intensify the chocolate flavour)

50gm/1.7oz white baking chocolate, melted, slightly cooled

finely grated zest of orange

Garnish: grated dark chocolate (see variations in Tips, below)

Method:

LETTUCE WEDGES WITH LOWER-FAT THOUSAND ISLAND DRESSING: easy-peasy, frugal

Simple crisp lettuce dolloped with chunky dressing is a refreshing counterweight to festive dishes...

Quick, easy and absolutely more-ish Dressed Lettuce Wedges
'Never been a fan of lettuce until this.'  'Lower-fat Thousand Island 
dressing was a revelation' Tasters

Festive meals need a raw side dish, just to break up the intensity of yummy rich foods.

Here's a very simple, refreshing salad which looks good on the table and pleases even the fussiest of eaters.  

67 was inspired by Food Network's Pioneer Woman when under time pressure but was delighted by the result.  Iceberg lettuce is not one of 67's favourite greens but the home-made lower-fat dressing chock-a-bloc with goodies, made it an ever-so-delicious treat. 

Given its relatively low price and general availability, iceberg will appear more frequently after this.

Cost: less than a pound

Feeds: 3-4 but recipe multiplies easily.

Ingredients:

   2-3 wedges of lettuce, still attached at the base

   4 tablespoons 0-fat Greek yoghurt

   2 tablespoons mayonnaise

   1-2 tablespoons tomato puree (or in a pinch, tomato ketchup)

   generous 1 inch cucumber, peeled, deseeded, in fine dice

   1/2 small tomato, de-seeded and without membranes, in 
fine dice

   1/2 hard-boiled egg, in fine dice (opt)

   1 small pickle, in fine dice (opt)

   

   salt & pepper

   few sprigs parsley or chives or celery fronts for garnish

Method:

1. Set aside some tomatoes, cucumber, egg & pickle if using for garnish
2. Mix yoghurt, mayonnaise and tomato puree; combine with other ingredients
3. Taste; season
4. Drape generously over wedges; garnish
5. Arrange nicely on a platter

Comments:

'I have never been a fan of lettuce in any form but this was unlike any I've had before and I really did like it.' Carer to retired priest

'The home-made lower-fat Thousand Island Dressing was fabulous and so easy to make.' Retired writer

   

Please leave a Comment in the box below

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.

LUXURY CHOCOLATE PEANUT BUTTER FINGERS, easy, egg free, vegan opt

67's rich, crumbly chocolate fingers with a twist glistening with shiny topping are a festive indulgence for the Christmas holidays...

first posted Feb 2019

Luxury Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd happily give or receive these.'

Treats involving dark intense chocolate are always welcome at Christmas. 67's  stunning Chocolate Fingers incorporate the North American cupboard staple peanut butter...in a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.   

Cost: £3.50’ish (2026)
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

1. Preheat oven to 150c/300f/ gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (If using w/meal flour, add the bran left in the sieve). Set aside.
3. In a good-sized bowl, using electric or standalone beaters, whip butter & peanut butter until blended; add icing sugar.  Start slowly until icing sugar is incorporated (otherwise it will go everywhere), then beat until smooth and pale, about 2 mins 
   
4. Mix in vanilla.  
5. Add flour in thirds, beating on low speed until the dough starts clumping together.    
6. Press the dough into a 14x24cm/5.5x9.5inches pan or equiv. pushing it into the sides and corners.
   
    
7. Level the top with a spatula or the bottom of a measuring cup
8. Use a sharp knife to mark out the biscuits.  (You are only cutting the surface of the dough to make guidelines for cutting the shortbread after it's cooked.)
   
    
9. Bake 40 mins; the surface changes from shiny to dull and feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack

Icing:

1. Melt chocolate in a heatproof bowl over but not touching simmering water
2. Add peanut butter; blend
3. Dip top of chocolate peanut butter fingers in melted chocolate mix, OR  dribble it over the surface until partially covered
4. Place on a baking rack; sprinkle with peanuts
5. Allow to set

Comments:

'Lovely chocolate-y shortbread; nice subtle hint of peanuts.' Political Agent

'Lovely crunch and crispness; the peanut butter doesn't overwhelm the chocolate but adds to it.  I'd be happy to give or receive these for Valentine's Day.' Campaign Manager

  More easy-peasy baking on NavBar: Recipes 1

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.

(NEW) CRANBERRY & NUT WHOLEMEAL LOAF, easy, yeast-free, vegetarian; small households

Easy, quick and more-ish festive bread: cheese board crowdpleaser or healthier breakfast bread 

first posted 2019; updated 5/23

Cranberry Nut Oatmeal Molasses Bread
with Blue Lancashire & Butter 

This gorgeous fruity Cranberry & Nut Loaf bread tastes just wonderful and has so much going for it, it's perfect for the Christmas season or any time cheese needs a good bread.  

It will play many roles: centrepiece on a cheeseboard, a healthier alternative - or addition - to the usual Cinnamon buns on Christmas morning, or pick-me-up toast the morning after indulgent evenings.  

The bread, based on Irish soda breads, is yeast-free.  It's so rich it doesn't need buttering (though many people can't resist).  It's dotted with fresh fruit and nuts, is high in fibre, and best of all is ready for the oven in 10 minutes. 

It's healthy, too.  The wholemeal content is high, making the crust gorgeously chewy but the interior soft and yielding.  Nutrient rich molasses (low on the glycemic index) and cholesterol-battling oatmeal add sweet smokiness.  Fresh cranberries give a pop of delicious tartness and heart-friendly nuts add crunch. 

Weighty but not heavy, the bread will appeal to adults.  For kids, reducing the amount of wholemeal flour might be advisable.  

The bread will keep well in an air-tight tin for a couple of days - if it lasts that long.  It  freezes well. 

Dried berries can replace fresh but blanch in boiling water, drain & dry before adding to the flour.

Cost:  £4.00'ish, depending on what's in the cupboard/fridge
Makes: one large loaf; recipe halves nicely

Ingred:
    14oz/390 gm plain common wheat or spelt flour, 50-50 white + wholemeal OR 9.5oz/275 gm white + and 4oz/115gm wholemeal 
    3oz/90g oatmeal, blitzed in a blender till fine 
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold butter, in small cubes

     3/4 cup fresh washed & drained, or dried, blanched with boiling water and drained, cranberries, 

     scant half cup coarsely chopped nuts
     zest of an orange

    340ml buttermilk* stirred
    1/4 cup/60ml molasses
    1 extra large egg or 2 small eggs, beaten

Equipment: 

• 900gm/2 pound metal bread tin, lined with a strip of greaseproof paper down the bottom and extending above either side (makes it easier to get the bread out); grease sides of tin OR
• baking tray

  
Method:

1. Preheat oven to 375f/190c/170fan/gas5
2. Mix dry ingred in a large bowl; add butter and rub together (or process) until butter resembles peas
3. Mix in orange zest, distributing evenly, then gently mix through cranberries and nuts until berries are completely coated in flour
4. Whisk buttermilk, molasses & egg/s; beware molasses sitting on the bottom
5. Make a well in the dry ingred; add liquid, stir well until it is absorbed (this may take a few mins); the mix will be thick and unwieldy
6. Either scrape mix into bread tin, levelling out the top OR form into a round with floured hands and place on baking tray
7. Bake 45 mins, turning the tray once for even browning; a cocktail stick inserted in the middle should come out clean; if not leave a further 10 mins.  
8. Tap the underside; it it doesn't sound hollow, turn loaf upside down, return to oven for 10 mins

Freezing for small households: pre-slicing and placing a small square of greaseproof paper between each makes it easier to remove slices as needed 

Comments:
'Really, really great bread - I would have this at any time of day but have to restrict myself for dietary reasons!' Retired writer
'I really like the taste and the tartness of the berries and the oatmeal is a selling point.  The texture was good- maybe slightly dry in the crust - but stayed fresh the day after.  I prefer it at teatime, buttered, in small slices.' Senior council co-ordinator.  

Health Notes:

Oatmeal is considered a whole grain powerhouse and helps reduce bad cholesterol.  Doctors recommend eating it daily; if you're looking for a break from porridge or granola (see sugar-free Perfect Porridge/Ultra Granola), this loaf is a great substitute. 

Nutrient-rich molasses is high in iron, calcium and potassium. Though it is a sugar, it's low on the glycemic index, causes fewer spikes in blood sugar and can be a healthier option for diabetics. 

Tips:

• replace buttermilk with 3/4 0-fat (not thick) yoghurt plus 1/4 water Or, in a pinch, add 2 tablespoons lemon juice or vinegar to milk and leave 15 mins (fortified unsweetened, additive free plant milks work well here)
• extra large egg can be replaced with 2 small eggs but reduce liquid by 2 tablespoons
• thick slices of the bread work better in a toaster; otherwise the grill or a air fryer does a great job 
• this goes well with strong cheeses - double Gloucester with chives and onion, Gorgonzola, Cambozola, blue cheeses  

More free-of-common wheat on Nav Bar: Recipes II  (bottom page)

                        

Please leave a Comments in the box below 

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. 

KID-FRIENDLY FISHCAKES: healthy, easy, make-ahead

Ideal for kids to make and eat: simple, tasty, easily digested & healthy

 Fishcakes (half recipe)
'Crispy, very tasty, delightful' Taster

updated June 2022

These fishcakes are a popular family option.  They're and easy and fun for young kids to make and eat; and they end up wonderfully crispy without deep-frying.   

67's were inspired by an award-winning fish restaurant at St Pancras Station (where the blogger made dozens every week) and M&S's deliciously crusty fish & potato offerings.

They're frugal, whether you use tinned tuna as here, or opt for defrosted cooked white fish.  They don't require any non-standard ingredients.  

The secret to making great fishcakes is to never add milk to the potato.  Just season and flavour the potato until it tastes delicious, and only then add the fish. 

Cost: £2.50
Makes: 10 x 60 gm/2.2 oz fishcakes

Ingred:

   400 gm/ 14 oz cooked potatoes (pref baked and scraped from their skins)
   1-2 tbsp ketchup (spicy is good)
   1 tbsp Dijon mustard
   zest of a large lemon or two limes
   salt & pepper
   worcestershire sauce (opt)
   1 x 160g tuna, drained

  flour for dipping
  2 beaten eggs
  6 oz breadcrumbs (fresh homemade, blitzed in a blender, or store-bought) or panko crumbs

  1-2 tbsp olive oil

Method:

SPICY CORN & BEETROOT SALSA, vegan, frugal

Strikingly creamy, spicy and wonderful....

Spicy Corn & Beetroot Salsa, with Roast thighs in Orange Sesame Sauce

Unlike most salsas, this one is creamy but no less wonderful for it.  

The lingering layer of heat adds a striking tone to the unexpected companions of corn niblets & beetroot but, trust me, it is sensationally delicious.  

There is great taste and texture contrast and looks great on the plate.  

  
As well as being high-fibre,  the main ingredients are rich in antioxidants.

Beetroot is a 67 favourite: it's low-calorie, and sports vitamins and minerals that can help lower blood pressure.  

Corn - one of your 5-a-day recommended vegetables - is full of fibre and great for the digestion and the skin.  It shouldn't be eaten in unlimited quantities - they're high in starch - but nothing beats fresh juicy niblets.  

Cost:  £2.00'ish
Feeds: 2 but multiplies easily

Ingred: 
   6 tbsp cooked corn niblets - from fresh cobs (packet, tin or freezer also works well) 
   6 tbsp cooked beetroot, peeled, diced and drained on paper towels
   2-3 tbsp med dice peeled celery   
   2-3 tbsp med dice radish
  
   1/3 cup Yoghurt-mayo 
   1/2 small fresh chilli, finely diced  (membranes & seeds removed) OR chilli flakes OR hot sauce like Tabasco* to taste

Method:

SPECIAL OCCASION LEMON DRIZZLE CAKE: Vegan, fat-& egg-free; indulgence, icing has dairy-free option

Easily the best of the vegan cake recipes 67 investigated & tested... 

updated Jan 25; originql 2019

'Delicious! Moist and melt-in-the-mouth. Wouldn't have known it was vegan.' 

This vegan Lemon Drizzle Cake, adapted from an American blogger*, was a lovely surprise.  It tastes like a well-baked conventional cake - very, very more-ish with a moist crumbly texture.  No one will know or care that it's vegan.  

The best thing about it is that it scores highly on the healthy meter: it's fat & oil-free, high in fibre and and fruit, and has no eggs or dairy. 

But a little care is required.  Though simple to prepare with the classic wet- ingredients-into-dry method, what makes the cake rise is the chemical reaction between the fresh lemon juice and the baking soda.  Getting the batter into the pan and the oven as soon as it is mixed will give best results or you could end up with a sunken - but still fabulous tasting - cake.

The cake contains a lot of sweetener in the form of maple syrup.  And that is definitely a financial indulgence.  Most of the maple syrup in the UK is top quality, grade A (the better the quality, the stronger the flavour).   Cheaper grades do exist but it's not easy finding them.  

With pure maple syrups selling at £5-6/200ml in supermarkets, you need to be committed to this cake.  Unless household pockets are deep or the family has shares in a maple syrup producer, 67 recommends the cake - fabulous though it is - is saved for special occasions.  

This is one of those recipes that you can't play around with.

Cost: £7.00 (most of that in maple syrup) (jan 25)
Makes: 1 8x8inch/21x21cm cake, or equiv

Ingredients:
    100gm/3.5oz plain white flour + 3 tbsp baking powder 
       92gm/3.25oz wholemeal flour
      6 tbsp rice flour, white or brown OR ground almonds   
      2 tbsp cornstarch (not polenta, available in supermarkets)
      1.5 tsp baking soda
      1/2 tsp salt

     1/2 cup + 2 tbsp (200ml) maple syrup
     1/2 cup fresh lemon juice + 1 tbsp zest
     120gm/4.25oz applesauce (recipe for fresh below but tinned & drained is ok)
                2 eating apples
                    (if organic, washed; if not, peeled, cored & cut into coarse chunks)
                1/4 cup water
                1/2 tsp cinnamon
                1/8 tsp nutmeg
            Cook together in a saucepan over med heat until broken down; then mash with a potato basher or puree with a stick blender

Icing:
   100gm sifted icing sugar   
   2 tsp lemon juice              
   1-2 tsp milk or water          

Method:

CHOCOLATE PEANUT BUTTER FINGERS. easy-peasy, vegan option

67's rich, crumbly chocolate fingers with a twist are an easy indulgence for Valentine's Day...

Family Treat for Valentine's Day: Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd be happy to give or receive these.'

Family Valentine's Day celebrations are often a little more relaxed than for couples in the throes of a passionate relationship.

A treat involving dark intense chocolate is still expected, though.  These lovely Chocolate Fingers meet that criteria and also incorporate the North American cupboard staple: peanut butter.  In a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.  And the recipe makes just enough for a mid-week indulgence.  

Cost: £1.75
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

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.