I love the unusual white chocolate and rosemary flavour combination. I actually don’t like white chocolate at all, so recommending this is high praise. I have loads of rosemary from my summer on the allotment, so I’m glad for something extra to use it on too.
The sugar in this recipe is flexible. I normally make it with 45g brown sugar, but you can make it super sweet with as much as 90g. If you don’t want to use icing sugar for sprinkling on the tray, you can get away with using more cornmeal, but I prefer the end result with icing sugar.
Keep an eye on the biscotti in the oven as different ovens run differently, but if you want the biscotti really crispy, return it to the oven for the second time. If you want it more chewy, don’t return it to the oven the second time.
- 150g plain flour
- 45g brown sugar
- 65g yellow cornmeal
- 2 tsp dried rosemary
- 1 tsp baking powder
- ½ tsp salt (I use Himalayan pink)
- 40g coconut oil
- 2 eggs
- 100g white chocolate
- Extra: 2 tablespoons icing sugar
- Preheat the oven to 150C
- Add everything (except the icing sugar) to the Thermomix® bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
- Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
- Place in the oven and bake for 25 - 30 minutes until golden and firm.
- Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
- Allow to cool before serving
It was my daughter’s second birthday today, and following on from a month of absolutely no food-mojo, I didn’t prepare anything healthy for this party at all. There were fruit cups, but they were slathered in cream. Yum, but not healthy, really. Anyway, it’s a party, I’m not going to beat myself up about it. Especially when what I did make was as playful and tasty and fun as Stained Glass Rainbow Jelly.
I can’t take credit for this recipe – I originally found it at Food Librarian – and considering that I haven’t had any success at all with make from scratch gelatin recipes in the past, I was dubious, but it looked perfect for a Messy Play Party, so I had to try.
Here are a few tips you don’t have to learn for yourself:
- With the coloured jelly, you can cut them into shapes if you’ve made them into thin enough layers. I made some flowers, and it worked well. I threw the ‘unused’ bits of the jelly into the mix anyway, since the shapes are all haphazard, it doesn’t matter.
- When you layer them, however, don’t layer the shapes – i.e. the flowers – horizontally, as when you cut it, you cant see the shapes. You need to place the shapes in your dish vertically so you can see them when they are cut.
- If you make these two days ahead, and store in a sealed container, they are still good. I was worried making them on Saturday that by Monday they would be rubbery, but they were delicious. It takes pressure off doing them the day before and being worried they won’t set in time.
We use Farmlea condensed milk so as to avoid feeding the Nestle machine.
For this recipe I used Dr Oetker Gelatin – first time I’ve used it, and my first success. Coincidence? 😉
Want something a little healthier, highly nutritious, but tasty and no-bake? Click here for ‘Chocolate Bliss Balls’!
- 4 packets jelly
- 1 can condensed milk
- 2 packets gelatin
- In four separate shallow containers, make the four jellies. IGNORE THE PACKAGE INSTRUCTIONS. Just mix each packet with one cup of boiling water. Once the jelly is dissolved, pop it in the fridge for at least four hours.
- Once the jelly is set, gently remove it from the shallow containers, and cut into squares or shapes.
- Next, pour ½ cup of cold water into a bowl.
- Add the two packets of gelatin and leave it to 'bloom' (absorb the water and swell up).
- Add 1.5 cups boiling water, mixing till the gelatin is dissolved.
- Add the can of condensed milk, mix it all together.
- Leave the condensed milk mix to cool a bit. If you pop the jelly in straight away, it my melt.
- Once it's cooled down (about 10 minutes) add the jelly squares and return it all to the freezer.
- Leave for 4 - 6 hours, or over night. Loosen the sides with a butter knife, and tip out.
- Cut into squares or shapes.
It’s Valentine’s Day next week, and while don’t particularly celebrate – not my choice, I love an occasion! – there’s no reason why I can’t treat myself with something tangy, sweet, smooth and delicious, while staying guilt free.
I tested these on a few friends who were surprised when I revealed the lime. It’s not overpowering, but all works together in a beautiful ensemble of flavours. I think so anyway.
These can be rolled into balls by rolling a small ball of white, then rolling a ball of chocolate mix, flattening it in the palm of your hand, and then working it around the white ball before refrigerating. If you use a mould, a silicone one works well as you can just pop the shapes right out. We use a silicone mould similar to this one.
You don’t need a Thermomix® for this recipe, but any high powered blender will make it a quick and easy recipe to make. A regular blender or food processor will do the job too, but you may need to do it parts. I think a big part of this recipe is having it smooth.
For more flavours, perfect for Valentine’s day (like chilli and chocolate, rum and raisin, salted caramel, all sugar free and raw. There’s even a chocolate chip cookie dough one for those not feeling the love) have a look at Bliss Balls For Beginners.
- 150g Cashews
- 40g Shredded Coconut
- 10g Cocoa
- 40g Coconut Oil
- 60g Shredded Coconut
- Juice of 1 lime
- 6 Dates
- Add 150g cashews and 40g shredded coconut to a bowl.
- Mix until smooth - speed10 /30 secs
- Remove from bowl and spread on a tray or in shapes.
- Add the cocoa, coconut oil, shredded coconut, lime juice, and dates to a clean bowl.
- Mix until smooth - speed 10/30 secs
- Remove from bowl and spread over the white layer.
- Store in the fridge for long enough for the coconut oil to set, about half an hour, and serve. If gifting, keep these cool. They should be kept in the fridge if it's really hot where you are.
These are probably ridiculously bad for you. I try not to think about it. They are so incredibly yummy. I make them ‘better’ by not pouring a sugar syrup over them, and I follow the theory that the cinnamon is good for you, so that cancels out the sugar ;). I have successfully made these with Rapadura too, which takes some of the ‘bad’ out of it.
The best part of this recipe is the fact that it takes around 20 minutes from putting the flour in the bowl to eating a cinnamon scroll.
- 300 g Self Raising Flour
- 90 g Butter , cut into chunks
- 150 g milk
- 60 g Butter
- 40 g Soft brown sugar
- 1 tsp cinnamon
- Pre-heat oven to 210C (190C gas)
- Prepare a baking tray with a sheet of baking paper.
- Place flour and butter into mixing bowl and mix 5 sec/speed 5.
- With lid set to locked position, knead 40 - 60 sec/ Interval setting.
- Add milk gradually until a soft dough is formed.
- Turn out dough onto lightly floured baking paper and roll out dough into a rectangle
- Place all ingredients for filling into mixing bowl and mix 10 sec/speed 4 or until creamy mixture has formed.
- Spread mixture evenly over dough rectangle.
- Roll up dough from the long side and using a sharp knife cut rolled up dough into 3cm pieces. (sometimes we make it smaller for bite sized/toddler sized rolls)
- Place dough pieces, cut side up, on prepared baking tray and cook in the oven for 12 min or until golden brown.
- Remove from oven and allow to cool and enjoy.