Jammy Raspberry and Chocolate Biscuits
Tuesday, 20 August 2013
Food friends, hello. After my crazy/awesome blog vacation to Australia its time to remind myself that LLK has got to get back to writing the heck out of food. I also need to shamelessly plug my Best Food Blog nomination for the Cosmo Blog Awards, as I haven't been on the ball with pestering you all for votes. So now with 10 days left to vote, here is my pestering. Please vote here! Click along to category 8, click to the end and register your details - thank you!
Now, on with the show!
I have a feeling I'm going to get a lot of stick for this post. The reason being, is that these biscuits are inspired by autumn. My MASSIVE and undeniable love for autumn. I kind of want summer to walk on by and the air to hurry up and start getting crisp. I'd love nothing more than a chilly walk in a coat like this (please) and a hat like this (please) with the smell of woodsmoke in the air. Call me crazy, but I love me some autumn.
So yeah, biscuits inspired by autumn love. The raspberries remind me of my grandmother's allotment and picking (read: eating) the little red fruits as the summer days become shorter and flip flops were swapped for wellies. The dark chocolate reintroduces the deep and rich flavours that are subbed out for the summery likes of watermelon and fresh mint in the warmer months. The biscuits themselves say I'm going to be wearing tights and wearing chunky knits for a few months, I can eat at least 3. And by 3 I mean 5.
So I make these biscuits to celebrate the coming of autumn - the heart shapes are to persuade you that its certainly a good thing. If you're still not persuaded perhaps a peachy jam and white chocolate decoration for a summery twist. Or if I've won you over and you're now ready for winter in full swing, how about a dusting of icing sugar for a festive feeling.
Now, to bake.
For Jammy Raspberry and Chocolate Biscuits you will need (makes about 12):
Inspired by Love Heart Biscuits in The Great British Bake Off How to Turn Everyday Bakes into Showstoppers.
For the biscuits:
200g plain flour
100g ground almonds
80g icing sugar
Pinch of salt
125g unsalted butter, chilled
3 egg yolks
For the finish:
3-4 heaped tbsp raspberry jam
75g dark chocolate
To begin combine your flour, icing sugar, salt and ground almonds together and mix together.
Add in chilled and cubed butter and rub into a breadcrumb consistency.
Crack in your three egg yolks and get your hands in there and create a ball of dough.
Shape the dough into a disc, wrap in clingfilm and chill for 15 minutes in the fridge.
Now preheat your oven to 180c. Once firm, put on a lightly floured surface and roll out to about a 1cm thick.
Little tip: try roll the dough as few times as possible, or it will start to dry out.
Cut out using your desired shape. I went for hearts with a set of 6 cookie cutters from Cargo.* I used the blue and pink cutter to create my jammy little biscuits.
Cut out 12 or so of the size desired.
And then another twelve of the same size, with a smaller heart cut out of the middle.
Bake until golden brown and then leave to cool on a wire rack.
Once the biscuits have cooled, melt your chocolate down until smooth.
Put into a piping bag (or as I do, a sandwich bag with a tiny hole snipped in the corner) and drizzle all over the covering biscuits.
Literally, go mad.
Leave the chocolate to harden as you see to the jam.
Heat the jam in a saucepan to loosen it up and spread evenly over the base biscuit.
Sandwich the two together and admire your very pretty handiwork.
Now anyone for a bonfire and a flask of tea with a pocket full of these bad boys in true autumn style?
I'm persuaded, lets go.