Witches fingers
Ingredients
Serves: 30
- 225g (8 oz) butter, softened
- 125g (4 1/2 oz) icing sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 350g (12 oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100g (4 oz) whole almonds
- 1 tube red decorating icing
Preparation method
Prep: 30 mins | Cook: 25 mins
1.
Combine
the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl.
Beat together with an electric mixer; gradually add the flour, baking powder
and salt, continually beating; chill for 20 to 30 minutes.
2.
Preheat
oven to 160 C / Gas mark 3. Lightly grease baking trays.
3.
Remove
dough from fridge in small amounts. Scoop 1 heaping teaspoon at a time onto a
piece of greaseproof paper. Use the paper to roll the dough into a thin
finger-shaped biscuit. Press one almond into one end of each biscuit to give
the appearance of a long fingernail. Squeeze biscuit near the tip and again
near the centre of each to give the impression of knuckles. You can also cut
into the dough with a sharp knife at the same points to help give a more
finger-like appearance. Arrange the shaped biscuits on the baking trays.
4.
Bake
in the preheated oven until the biscuits are slightly golden in colour, 20 to
25 minutes.
5.
Remove
the almond from the end of each biscuit; squeeze a small amount of red icing
into the cavity; replace the almond to cause the icing to ooze out around the
tip of the biscuit.
“Yack?”
Only comment I have found about these, is they may spread in
the oven, so half way through, re shape them, or call them Dead mans toes,
hahahaha. If you having people with nut allergies, use white chocolate buttons
instead. You can also use a chocolate chip as a wart too? Oh God.
Caramel
Iced Pumpkin Cookies
ingredients
Makes: 18
- 450g margarine
- 400g caster sugar
500g
pumpkin puree? (American recipe, not sure if you can buy in the U.k, so if not,
just get mashing? hahaha)
- 2 eggs
- 2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 500g plain flour
- 90g unsalted butter
- 125ml milk
- 240g icing sugar
- 1 1/2 teaspoons vanilla extract
- 220g dark brown soft sugar
preparation method
Prep: 25 mins | Cook: 10 mins
1.
Cream margarine
, caster sugar and pumpkin puree. Add eggs and mix well.
Sieve together the bicarbonate of soda, ground cinnamon salt and flour. Add to
pumpkin mixture and mix well.
2.
Drop spoonful’s
of the mixture on to a baking tray. Bake 10 minutes at 180 C / Gas 4.
3.
To Make
Frosting: Cook butter, milk and dark brown soft sugar until dissolved. Cool and
add icing sugar and vanilla. Spread over warm cookies.
All sounds really easy? Must try it?????If you do, let me
know how they were, or better still let me taste them? x
Don’t let this put you off?
- lories 543 cal
- Carbohydrates 71.4 g
- Cholesterol 35 mg
- Fibre 1.6 g
- Protein 4.1 g
- Salt 390 mg
- Saturated fat 8.4 g
- Total fat 27.7 g
CREAMY PUMPKIN SOUP WITH THYME
Ingredients
1.5l vegetable stock
·
1 1/2 teaspoons salt
·
400g fresh pumpkin, diced remember
remove all seeds?
·
1 onion, chopped
·
2 sprigs fresh thyme, stems removed
or you can use tarragon
·
1 clove garlic, minced
·
5 whole black peppercorns
·
100ml double cream
·
chopped fresh parsley to garnish
Preparation method
Prep: 10 mins | Cook: 1 hour
1.
Heat
stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to the boil, reduce
heat to low, and simmer for 30 minutes uncovered.
2.
Purée
the soup in small batches using a food processor or blender.
3.
Return
to pot and bring to the boil again. Reduce heat to low and simmer for another
30 minutes, uncovered. Stir in double cream. Pour into soup bowls and garnish
with fresh parsley.
Nutrition
- Calories
86.1 kcal
- Calories
from Fat 56.9 kcal
- Fat
6.3 g
- Saturated
Fat 3.4 g
- Cholesterol
18.1 mg
- Sodium
1060.6 mg
- Carbohydrates
6 g
- Dietary
Fibre 0.7 g
- Protein
2.4 g
- Vitamin
A 278.4 mcg
- Vitamin
C 5.8 mg
- Calcium
25.2 mg
- Iron
0.6 mg
“Now I have made this and it is sooooooo Good!”
All recipes UK | Ireland
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