Chocolate pecan biscuits

 this is a new variation of our very fave pecan biscuits
 This time with almond butter and coconut oil lemon filling, coated with raw cacao ( sweetened with raw honey)
 Source: Roost: Simple Life 

Almond Pecan Cookies (makes 12-3inch cookies)

• 1 3/4 cup almond flour
• 1 cup raw pecans
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup honey ( I used coconut sugar )
• 2 TBS coconut oil at room temperature

Preheat oven to 350F.
Pulse dry ingredients in a food processor. Add sugar and oil and process until a crumbly dough forms. Pat into a ball and set aside.
Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.
Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.
Once cooled, wrap cookies in plastic wrap and place in the freezer.

week-end baking- savoury cheese biscuits

 cheese and almond biscuits with chia seeds

using this recipe

Sweet and savoury

Cranberry Noel- flour free ( almond meal and coconut flour)

Cheddar biscuits - grain free

pecan biscuits

cheese biscuits- cheddar& chia seeds

Belated Jubilee pics

Miss O doing great ( first climb ever- not to mention door frames and trees)

                                                                      Master A`s first time
                                                                    He did REALLY well

                                                         and some Jubilee Decs and treats

                                                                   peanut butter cookies

Cheesy thyme crackers - wheat free

                                                   Cheese and almond crackers
                         ( perfect take away lunch, picnic addition as well as a party snack)

                                                      1/2 cup ground almond
                                                         1/4 tsp baking soda
                                               1/2 cup cheddar cheese ( shredded)
                                                            1 tbsp olive oil
                                                               1 egg white
                                             ( optional: herbs - I added some thyme)
Preheat oven to 350 F ( 180C)
In medium size bowl combine cheese, almond meal and soda
Whisk egg white and oil. Pour egg mix to dry ingredients and combine mixing well together.
If too runny, add some more ground almond.
Using a teaspoon, scoop small amount and place on baking tray lined with parchment paper.
Bake for approx 15-20 min until golden brown
Leave to cool on wire rack.
 Could be stored for up to 2 days in air tight container, ideally in a fridge

                                                         

Madeleines

Rosewater Madeleines - The West Australian:

'via Blog this'

                           not so traditional Madeleines recipe

                           

                                                and Oh_so_very_traditional

photo curtsy of  101 cookbooks

Salt crackers/ Biscotti salati

  Source: The Heritage of Italian Cooking  by Lorenza de` Medici Stucchi

  Recipe discovered by a baker named Bianchi in the little village of Gaiolle ( Chianti area)

 The biscuits can be kept in an airtight container for up to 2 weeks.

Excellent appetizer which can be  served with some quality olives.

 They can be also varied in many ways, for example, by adding to the dough very finely chopped herbs such as rosemary, sage or thyme, or cumin or fennel seeds

2 tbsp(10g) fresh yeast

2/3 cup (150ml) lukewarm water

2 cups (250g)unbleached all purpose (plain) flour

1 cum (120g) wholemeal flour

1/3 cup(90 ml) extra virgin olive oil

Dissolve the Yeast in the warm water.

In the bowl, combine the flours, salt, 3 tbsp of olive oil and the yeast mixture.

 Knead the dough until smooth.  Shape into a ball, place into a floured bowl and set aside to rise until doubled the volume and the surface is slightly cracked

On the floured surface, roll out the dough into a 1/4 inch (0.5 cm) thick rectangle. Score it into squares wit a knife and prick each with a fork. Brush the squares wit the remaining olive oil and sprincle a little salt on top. 

Bake in a preheated 200C ( 400F) oven for 10 min. 

Separate the crackers and bake for 5 more min.

 Remove from the oven and let cool completely.

          and an entirely wholesome (100% wholegrain) variation
                                         ( here with fresh rosemary and sea salt)

Cheesy treats

 Sunflower and parmesan biscuits


 By: Step-by-step guide to Cakes Biscuits & Slices

prep. time: 30 minutes
Total cooking time: 10-15 minutes
Makes: 30

150g unsalted butter
3/4 cup grated parmesan cheese
1/3 cup grated cheddar cheese
1  1/4 cups plain flour
2-3 tsps lemon pepper seasoning
1/4cup sunflower seeds
1/4 cup grated parmesan cheese extra

Preheat Oven to moderate 180C. Line 2 oven trays with baking paper.

 Using electric beaters, beat butter until light and creamy. Add parmesan and cheddar cheeses and beat until combined.

 Using a metal spoon, fold in sifted flour and seasoning. Add sunflower seeds. Combine mixture  with well  floured  hand. Turn onto lightly floured surface and knead 2-3 minutes or until smooth.

Roll out dought between 2 sheets of baking paper to 5 mm thickness. Cut into squares, using a  biscuit cutter. Place on prepared trays, allowing room for spreading. Sprinkle the top with a little extra parmesan cheese. Bake for 10-15 min or until golden brown
 Allow biscuits to cool on trays

Cooking file
_____________________
 Storage time: Biscuits nay be stored in an airtight container in a cool dry place for up to 2 days

Hints:Biscuits can be cut in a variety of shapes
and sizes.
Great as an acoompaniment to soups or salads
Variations: Use two to three spoons of dried onions shavings to replace the lemon pepper
Add one tablespoon of freshly chopped herbs (thyme, rosemary, chives, basil) to mixture with the sunflower seed