Pepper-spiced chocolate biscuits
Makes 30-40
200g butter
250ml castor sugar
5ml vanilla extract
375ml flour
160ml cocoa powder
2ml salt
15ml espresso coffee powder
5ml ground cinnamon
3ml coarsely ground black pepper, plus extra for sprinkling
coloured sugar crystals for rolling
Cream the butter and sugar until light and fluffy. Beat in the vanilla. Sift flour, cocoa and salt and mix into the butter.
Add the coffee powder, cinnamon and black pepper and mix to form a dough.
Divide the dough in half and roll each into a 4cm diameter log.
Wrap in cling film and refrigerate or freeze until hard.
Roll the logs in coloured sugar and slice into 6mm thick slices.
Place on a greased baking tray.
Sprinkle each biscuit lightly with extra black pepper and bake at 180°C for about 10-15 minutes until firm to the touch.
Cool on the tray.
Store in an airtight container.
Salted Peanut Butter choc-chip cookies
Makes 24-30
125g butter
125ml white sugar
125ml brown sugar
125ml peanut butter
1 egg
5ml vanilla extract
375ml flour
5ml baking powder
2.5ml bicarbonate of soda
a large pinch of sea salt flakes
250ml chocolate chips
Cream together the butter and sugars until light and fluffy. Add the peanut butter and mix well. Add the egg and vanilla extract and beat. Add the flour, baking powder, bicarbonate of soda and salt and mix to form a dough.
Mix in the chocolate chips. Roll the mixture into walnut-size balls and place on a greased baking tray. Flatten the balls with your hand.
Sprinkle a little extra salt on each biscuit. Bake at 180°C for 10-15 minutes until golden. Remove from the oven and cool on the tray for 10 minutes before placing on a rack.
Choc mint pinwheels
Makes 40-50 biscuits
250g butter, softened
310ml castor sugar
5ml vanilla extract
2 eggs
750ml flour
2ml baking powder
40ml cocoa powder
3-5ml peppermint extract
a few drops of green gel food colouring
1 egg white, lightly beaten
Cream the butter and sugar until light and fluffy.
Add the vanilla and eggs and beat well. Mix in the flour and baking powder and mix to form a dough.
Divide the dough in half. Return the one portion of dough to the mixer and add the cocoa powder. Mix until well combined. Remove and set aside. Add the peppermint extract and green colouring to the remainder of the dough and mix well. Chill the dough for 30 minutes.
Roll both portions of dough into a rectangle about 20x30cm on a floured surface. Brush the top of the chocolate dough with egg white. Roll the green dough lightly on to a floured rolling pin and carefully unroll it over the chocolate dough. Trim the edges to neaten. Roll the dough from the long side to form a sausage shape with the chocolate dough on the outside and the green dough on the inside.
Refrigerate the roll for 30 minutes.
Cut the roll into 5mm thick slices and place on a greased baking tray. Bake at 180°C for 10-15 minutes until firm to the touch. Remove and cool on the tray.
Cassis Biscuits
Makes 24
125g butter
250ml castor sugar
2 eggs
60ml créme de cassis liqueur
750ml cake flour
5ml baking powder
beaten egg white
coloured sugar for decorating
Cream the butter and sugar until light and fluffy. Beat in the eggs and liqueur until well blended. Add the flour and baking powder and mix to form a dough.
Knead the dough lightly on a floured surface until smooth.
Roll out and cut out with your desired shape. Place on a greased baking tray. Brush the biscuits with beaten egg white and sprinkle with coloured sugar.
Bake at 160°C for 10-15 minutes until light-golden brown. Remove and cool on the trays. Store in an air-tight container.
The liqueur can be replaced with cranberry juice.
Angela Day, Saturday Star