Mini Nut cakes
100g flour, 150g icing sugar, 250g unsalted butter, 150g very finely ground nuts (works equally well with walnuts or hazelnuts)
Icing: melt 3 bars of cooking chocolate, and mix with 200g butter, 150g icing sugar and hot water as necessary.
1/Mix all ingredients and work into a pastry. Don't overwork it.
2/ leave in fridge for 1/2 hr
3/roll out to 4mm thickness and cut out small (approx 3-4cm diameter) round shapes.
4/bake on baking sheet till golden pink
5/When cooled, stick together a pair of biscuits each with redcurrant or cranberry jam
6/ pour on the icing and leave in a cool place to set.
200g flour, 120g butter (unsalted, 100g icing sugar, 2 eggs,lemon peel, walnuts (whole)
1/Mix flour, sugar, I whole egg + 1 egg white and add the grated lemon skin.
2/ Leave for 30 minutes in a cool place.
3/ Roll out to 5mm thick, cut out shapes, add walnuts as decoration, then leave again for 15 mins.
Bake in hot oven.
(this is easy-to make, no fuss, but absolutely scrumptious)
100g cooking chocolate. 1 whole egg, 180g icing sugar, 180g nuts (half ground fine, half in rough bits), candied fruit
1/ Mix melted chocolate (not too hot) with egg, add the sugar and the rest of the ingredients.
2/ Make a salami shape, (using icing sugar on hands), and wrap it in aluminium foil, again first putting sugar on the foil so it doesn’t stick.
3/ Leave in fridge – do not bake!!
4/ Before serving, unwrap and cut into thin 'salami' slices
CHOCOLATE 'SALAMI' 2
As before, but adding crushed biscuits
40g butter, 120gg sugar, 30g cocoa, 50g ground coconut, 1 egg white
(you can add rum or brandy)
Mix all together, make small balls and leave in the fridge. DO NOT BAKE!
140g icing sugar, 140g almonds with skins – ground (can be made with any other unpeeled nuts), lemon rind from ½ lemon, ground vanilla – pinch, 3 egg whites
Mix all together, let it rest, then roll out to 1/4cm thick.
Leave on the board to dry out a bit.
Then make icing:
100g icing sugar, 1 egg white, ½ teaspoon lemon juice
Spread icing on the pastry, cut out shapes, then bake.
120g butter, 120g icing sugar, 120g cooking chocolate, 3 eggs, 120g flour
icing: 300g icing sugar, 4 spoons rum, water
1/Beat butter, sugar and melted chocolate to a foamy consistency.
Add eggs (gradually)
Flour should be folded in last.
2/Pour onto baking tin finger deep.
3/Bake in moderate oven.
4/when baked and cool, pour icing over it.
5/When icing hardens, cut out half-moon shapes