hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Loco for cocoa

Recipes with bicarbonate of soda

20Jul 12

Chocolate Gingerbread Animals

 

Chocolate Gingerbread AnimalsChocolate is my passion, and my niece loves it too, so we often find ourselves playing with it together when she comes round for the day, even when she visits with her mum and dad. We girls get busy in the kitchen, leaving mum and dad to relax together a while – a much welcome break for them; and loads of fun for us! Here’s one of our favourites; chocolate gingerbread animals. We make animals because they are the shapes we happened to find on a shopping trip together. But we also have heart, circle and square cutters – and you can make this recipe into gingerbread people too and decorate them with icing, chocolate and smarties if you like. (Also try this sugar-free gingerbread recipe.)

We had a family gathering recently with my parents, brothers, sisters and of course my little niece, and we rustled these up. My dad, with his Canadian roots, particularly enjoyed munching his way through the moose.

Chocolate Gingerbread Animals
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A classic gingerbread biscuit with the added delight of chocolate…
Ingredients
  • 30g unsweetened good quality cocoa powder and a little for dusting
  • 310g plain flour
  • 2 tsp ground ginger
  • 180g caster sugar
  • 125g unsalted butter
  • 1 egg
  • 1 tsp bicarbonate of soda
  • 190ml golden syrup

Instructions
  1. Grease a baking sheet with a little butter and preheat the oven to 190ºC.
  2. Measure out and sift the cocoa powder, flour, ginger powder and bicarbonate of soda into a mixing bowl and combine.
  3. Chop the butter into small cubes and then work it into the powder with your fingertips, creating a fine crumble-like texture.
  4. Now add the sugar, the golden syrup and the egg. Combine the mixture together with your hands to create a firm dough.
  5. Cut the dough ball in half and roll it out on a lightly cocoa powder dusted surface, then cut out the shapes of your choice.
  6. Bake the biscuits on the tray in the oven for between 10 and 15 minutes, until you see them just beginning to darken around the edges. Let them sit on the tray for a couple of minutes cooling before transferring them to a cooling rack. Once cool, you can decorate as you wish.
  7. Repeat the rolling, cutting and cooking processes with the other half of the dough, or wrap it in clingfilm and pop it in the fridge if you prefer to make another fresh batch the next day.

 

 

Continue reading
08May 12

Chocolate Chip Cookies

Chocolate Chip CookieI love to make these chocolate chip cookies with my niece.  I put on my duck egg blue apron – the one she loves with ice cream and lollipop prints on it – and she puts on the one with zoo animals.  We get covered in flour and plenty ends up on the floor, but that’s all part of the fun.

The best moments are popping the mixture onto the tray, watching together through the oven door (from a safe distance) as the cookies spread, and the crowning moment – eating the cookies together when they are still warm, cosied up together on the sofa with a big glass of milk.

These are the real thing; rich, gooey and melty.  The secret to melt-in-the-mouth cookies is not to overcook them. (Try these yummy chocolate chunk and raspberry cookies.)

Ingredients:

  • 355g flour, unsifted
  • 1tsp salt
  • 1tsp bicarbonate of soda
  • 225g butter, softened
  • 175g soft brown sugar
  • 175g caster sugar
  • 1tsp vanilla essence
  • 2 eggs
  • 325g dark chocolate chips, or bar, broken into small pieces

Preparation Guidelines:

  1. Preheat the oven to 190ºC.
  2. Put the flour, salt and bicarbonate of soda into a mixing bowl and combine.
  3. In a separate bowl, bind together the sugar, butter, brown sugar and the vanilla essence.  Add the eggs and cream them into the mixture, then gradually work in the flour until well mixed.  Finally add the chocolate and stir it in.
  4. Sprinkle a little flour onto your work surface, lift the dough out of the mixing bowl and split it into 2, rolling each piece out into thick sausage shapes each about 6cm in diameter.  Once the shapes are formed, you can store the dough in the fridge wrapped in clingfilm until you want to use it.  This way you can grab a bit of dough each day over a few days to make totally fresh cookies whenever you want to enjoy them.
  5. When you are ready to bake some cookies, take the dough out of the fridge.  (You don’t have to cool the dough; you can bake it straight away after making it).
  6. Cut the dough ‘log’ into 2cm thick slices and space them fairly widely apart on a greased baking tray so that they don’t touch when spreading during cooking.
  7. Pop them in the oven for 9 to 11 mins.

Time: Less than 30 mins preparation time.  9-11 mins cooking time for each batch of cookies

Cocoa Treats: Makes 12 – 20 cookies

Continue reading