Pistachio & Ginger Biscotti

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Is it just me or is the combination in these biscotti perfect? Lightly salty pistachios and sweet stem ginger. This is the 2nd recipe from my Ottolenghi baking marathon the other day and there are only a couple of these biscotti left (I have been trying to practice restraint!)

Makes 25

You will need-

• 80g unsalted butter
• 110g caster sugar
• 2 free range eggs, lightly beaten
• 1 tbsp brandy - I didn't have any so I replaced it with a tbsp of the syrup the ginger was in.
• Zest of 1 & 1/2 oranges
• 150g plain flour plus a little more for dusting
• 1/2 tsp ground ginger
• 1/4 tsp salt - leave out if using salted pistachios
• 80g shelled pistachio
• 60g drained and roughly chopped stem ginger in syrup

To begin line your baking tray with greaseproof paper and dust it lightly with some flour. Cream together the butter and sugar using a mixer or some elbow grease until it turns pale and is light. Slowly add the eggs and mix until incorporated. Next stir in the the brandy (or syrup) and orange zest then the flour, ground ginger & salt if using. Finally fold in the stem ginger & pistachios.

Spoon the mixture onto the baking tray and place it in the fridge for at least 30 minutes. This will give it a chance to firm up a little and make it a bit easier for you to shape.

When the 30 minutes are almost up pre-heat the oven to 170C. Shape the dough with your hands into a log. It should be around 25cm long. It will spread out lots during baking so don't worry about it being perfect. I freaked out slightly when I saw how much it had spread but if it hadn't of it wouldn't of been the tradition biscotti shape. Bake it for 20minutes and then transfer to a wire rack to cool completely. I actually left mine overnight  once it had cooled and then did the 2nd bake in the morning.

Once the log has cooled preheat your oven to 130C then using a serrated knife cut the biscotti into 1cm thick slices. Lay them out on the baking tray and bake for around 40cm. They should be nice and crisp and golden. Cool them on a wire rack and store in an airtight box.

Enjoy x

Freezer Chocolate Chip Cookies

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I don't know about you but there are often occasions in the evening when I crave a chocolate chip cookie. Normally I don't have the energy or ingredients to whip up a whole batch which is where this recipe comes in super useful. All you need to do is pre-heat your oven and 20 minutes later you have a freshly baked cookie(s). It means that you don't have to eat through all 16 cookies while they're fresh but it also means that you have freshly baked cookies to your disposal. In my world this is perfect, but if you don't have the greatest will-power they may not last very long in the freezer.


Recipe adapted from the very famous Jacques Torres chocolate chip cookie recipe.
You will need-

• 1 cup minus 1tbsp cake flour
• 1/2 + 1/3 cups bread flour
• 2/3 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp coarse salt
• 5oz unsalted butter, softened
• 5oz light brown sugar
• 4oz granulated sugar
• 1 large egg
• 1tsp vanilla extract
• 5oz dark chocolate chips
• 5oz milk chocolate chips

To begin sift together the flours, baking soda, baking powder and salt and put to one side. Next beat together the sugars and butter until it is light and fluffy. Add the egg and then vanilla and mix until combined. Next add the dry ingredients and mix until it all comes together (no more than 10 seconds). Finally stir in the chocolate chips with a wooden spoon.

If you decide not to freeze the dough the mixture still needs to sit in the fridge for at least 24 hours, although if you have the patience, 48 hours is even better. If you decide to do that then place clingfilm over the bowl and place in the fridge till needed. (Cook as instructed below but for slightly less time)


If you do decide to freeze these (good call) then prepare some sheets of foil and roll the dough into balls, then press into discs. Leave some space between each cookie and then wrap them in the foil. Place in the freezer till you fancy some cookies.

When you get a late night craving preheat your oven to 180C, place the cookie(s) on a baking tray prepared with greaseproof paper and bake for around 20minutes. You want the edges of the cookies to be golden brown but still soft in the middle. Leave them to cool on the baking tray for 5 minutes then transfer to a wire rack (or eat)

Enjoy x

Blueberry Soft Baked Cookies

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So I got home from work today and as soon as I stepped into the communal corridor I could smell that my neighbor was baking something delicious. Even though I was planning on making a new pie tonight (recipe coming soon) I got the biggest urge to bake something sweet so I ran back out the door for a few supplies and 30 minutes later these beauties came out of the oven. These cookies are so delicious. They're the perfect balance, a bit like a blueberry crumble cake. The blueberries almost turn into a jam with a little tang and the crunch of the sugar on the top is amazing. Next time I am definitely going to add a small handful of chopped walnuts for an extra crunch.


These are incredible eaten warm and could easily be warmed in the oven for a couple minutes but would also be lovely in a lunch box as a little treat.


You will need-

• 150g plain flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 50g unsalted butter cubed and at room temperature
• 50g demerara sugar
• 120ml soured cream
• 140g fresh blueberries

Start by pre-heating your oven to 190C and then line a couple of baking trays with greaseproof paper. Sift together the flour, baking powder and cinnamon into a large bowl and then add the butter and rub the mixture between your fingers until you get a sandy texture. Now mix in the demerara sugar

Finally add the soured cream and blueberries and mix until it has just combined.

Spoon the mixture into 10 mounds and sprinkle with some extra sugar. Bake in the oven for around 20minutes or until they are golden and firm in the middle.

Enjoy x

Chocolate & Peanut Butter Pretzel Bars

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I first posted this recipe quite a few months ago back when all I used to document my recipes was my iphone. Looking back through the other day I realised that the photos I took really did not do the recipe any justice and with a friends birthday coming up I decided to remake and re-share this treat.

There comes a time every once in a while when I come across a recipe that I have to make right there and then. This was one of those scenarios. I was happily browsing tastespotting when I discovered this recipe from Craving Chronicles First thing I did was to jump in the car and pop down to Tesco for the ingredients that I was missing. All I can say is WOW. The mixture of the sweet and salty is irresistible, make sure you have a home for these to go to as having them floating around in your fridge isn't the best thing for your mid-riff.

You will need-

• 6 tbsp melted unsalted butter
• 3/4 cup peanut butter
• 1 1/2 cups fine pretzel crumbs
• 1/2 cup icing sugar 
• 1/4 tsp salt

For the ganache

• 1 heaped cup of 60% chocolate
• 1/3 cup double cream

In a small saucepan melt your peanut butter and butter together and then stir it into your pretzel, icing sugar and salt. 

Prepare a tin by lining it with foil and then pour your mixture in. Press it down quite firmly and then place in the fridge for at least 10 minutes.

Whilst the peanut butter and pretzel mixture is setting in the fridge heat your cream in a pan and and when its near to the boil add the chocolate and stir till its melted and turns to a lovely shiny consistency.

 Pour the chocolate over the pretzel mix and put it in the fridge for at least an hour (this is the hardest part!) When nice and solid remove from the fridge and cut into squares and devour! If there is any left over, then store in an airtight box in the fridge.

Enjoy x