Orange and Ginger Cream Cheese Fudge Recipe

Find Recipes invites you to try Orange and Ginger Cream Cheese Fudge Recipe

Ingredients:
350g/12oz dark chocolate (at least 70% cocoa solids), broken into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied) ginger, chopped

Line a 10 x 8cm / 4 x 3 3/4 in baking tin with waxed paper. Put the chocolate in a small heatproof bowl over a pan of simmering water, and stir occasionally until melted. Gradually beat the melted chocolate into the cream cheese, and add the icing sugar a little at a time. Stir in the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until firm. Cut out shapes or squares. Keep refrigerated, and eat within 7 days.

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Peanut Butter Slices Recipe

Find Recipes invites you to try Peanut Butter Slices Recipe

Ingredients:
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1/2 teaspoon salt
175g/6oz icing sugar, sifted

Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in square cake tin. Beat together the peanut butter, butter and vanilla essence. When well blended, add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, then stir in the flour and salt, sifted together, until blended. Spread into the cake tin, and bake for about 35 minutes. Remove from the oven and leave to cool slightly in the tin. To make the icing, mix together the icing sugar and 2 teaspoons water. Drizzle over the mixture in the tin. When cold, cut into slices.

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Almond Shortbread Recipe

Find Recipes invites you to try Almond Shortbread Recipe

Ingredients:
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds

Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an 18 x 28cm/7 x 11in shallow baking tin. Combine the flour and ground almonds in a bowl. Cut the butter into small pieces, and rub into the flour and almonds with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and almond essence, then squeeze the mixture together to form a dough. Put the dough in the prepared baking tin. Spread to the edges by pressing it down with a metal spoon. Lightly brush the top of the dough with egg white, and sprinkle the flaked almonds over. Bake for 30-35 minutes until lightly browned. Leave to cool in the tin, then cut into individual biscuits. Dust with a little extra sugar just before serving.

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Spicy Fruit Biscuits Recipe

Find Recipes invites you to try Spicy Fruit Biscuits Recipe

Ingredients:
175g/6oz butter, softened
175g/6oz brown sugar
1 teaspoon vanilla essence
1 egg
250g/9oz plain flour, sifted
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon baking powder
100g/4oz mincemeat

Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays with baking parchment. Using a hand-held mixer, cream the butter and sugar together in a small bowl until light and fluffy. Add the vanilla essence and egg, and beat until well combined. Transfer to a large bowl and add the sifted flour, mixed spice, ginger and baking powder. Using a knife, mix to a soft dough. Gather together, then divide the mixture into two portions. Roll one portion out into a rectangle about 3mm/ 1/8in thick, and trim the edges. Repeat with the other dough portion. Chill both until just firm. Spread each dough rectangle with mincemeat, then roll up like a Swiss roll. Cut the rolls into slices about 1cm/ 1/2in thick. Put on the prepared trays, leaving space between each slice. Bake in the oven for 10-15 minutes until golden. Cool on the trays for 3 minutes before transferring to a wire rack to cool completely.

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Swiss Biscuits Recipe

Find Recipes invites you to try Swiss Biscuits Recipe

Ingredients:
100g/4oz butter
50g/2oz granulated sugar
1 egg
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest
300g/11oz plain flour
1/8 teaspoon bicarbonate of soda
75g/3oz chopped walnuts
100g/4oz dark chocolate (at least 70% cocoa solids), coarsely grated

Grease a medium baking tray. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Beat in the orange juice and grated zest. In a separate bowl, sift together the flour and bicarbonate of soda, then beat into the creamed mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling film. Chill until firm enough to handle. Shape into a roll about 2.5cm/1 inch in diameter, wrap and chill again until very firm. Preheat the oven to 180°C/350°F/Gas mark 4. Cut the roll into slices about 1cm/ 1/2 inch thick, place on the baking tray and bake in the oven for 10-12 minutes. Remove from the oven, slide off the tray using a spatula and cool on a wire rack.

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Coconut Sweet Recipe

Find Recipes invites you to try Coconut Sweet Recipe
Ingredients:
75g/3oz butter
200g/7oz desiccated coconut
175ml/6fl oz condensed milk

Put the butter in a heavy saucepan and melt over a low heat, stirring constantly. Add the desiccated coconut, stirring to mix. Stir in the condensed milk, and keep stirring continuously for 7-10 minutes. Remove the sepan from the heat, set aside and leave the coconut mixture to cool slightly. Once cool enough to handle, shape the mixture into long blocks and cut into equal-size rectangles. Leave to set for 1 hour.

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Viennese Chocolate Fingers Recipe

Find Recipes invites you to try Viennese Chocolate Fingers Recipe

Ingredients:
100g/4oz butter
75g/3oz icing sugar
175g/6oz self-raising flour, sifted
25g/1oz cornflour
200g/7oz dark chocolate (at least 70% cocoa solids)

Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays. Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour. Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough. Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12-15 minutes. Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl. Put the biscuits on a sheet of baking parchment, and leave to set before serving.

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