Microwaved Marmalade Sponge Pudding

Microwaved marmalade sponge pudding

Sometimes you just want to eat something sweet.   Maybe a cake.   Maybe a pudding.   What a shame that those type of treats usually involve heating up the oven, baking and then, only then can you enjoy eating them.   Now that’s usually ok.   Usually you can wait that long.   Usually you can be prepared.

However, there are times when you are a bit peckish and nothing but a pudding will do and there is no way you can wait an hour to eat one.   Those desperate times call for microwave baking.   Don’t turn up your nose if you’ve never tried it.   A microwave pudding can be a beautiful thing, a thing you can mix up in a just a few minutes and a couple of minutes later transform into a light airy sponge, which is even better if topped with something sweet and tangy and even a little bitter.  Something like marmalade.

Of course, you could use any jam for this pudding, or even stewed fresh fruit, but there is something that brings back memories of childhood, at least for me, that makes marmalade all the more attractive.

I used Duerr’s half sugar marmalade, a fine cut marmalade made with Seville oranges.   I wasn’t actually very keen on marmalade until recently but have been using it quite a bit in baking and it has definitely grown on me.   I love the orangey tang, the slight bitterness and the fact that it isn’t too sweet.   WIth jam this would be for children, but with marmalade it’s definitely a pudding that adults will enjoy too.

Ingredients – Serves 2-3

25g butter, at room temperature

25g caster sugar

1 egg

25g self-raising flour

1 tbsp marmalade (I used Duerr’s half sugar marmalade)

How to make Microwaved Marmalade Sponge Pudding

1. Cream together the butter and sugar.    Beat in the egg.    Add the flour and beat until smooth.

2. Put the marmalade in the bottom of round microwave proof bowl.   Put the batter on top.  Cook in the microwave for 2 minutes.

3. Put a plate on top of the pudding and turn it over to turn it out.

4. Serve with custard, cream or ice cream.

This is my Recipe of the Week at A Mummy Too.

Recipe of the 'Week

Disclosure: I received a complementary jar of Duerr’s Half Sugar Marmalade but the recipe and the opinions are my own.

January 2015 Degustabox Review

January 2015 Degustabox

This January I received my second Degustabox.   The box arrived packed with mystery products to try.   With it being January most of the products were healthy ones and with the exception of a couple of products, they were ones I hadn’t tried before, which is always a good thing.   As a food blogger I love to try anything new.

finn crisp

I eat lunch most days at home with my children and these Finn Crisp Rye Crispbreads made a tasty alternative to bread.  They’re very very thin and very crispy.  I loved them with cream cheese and smoked salmon as well as with peanut butter.

Clipper Green Tea with Lemon I don’t drink much tea but if I do drink it, it’s always without milk and with lots of lemon. Although I’d rather have a coffee, with a slice of lemon added to the cup I found this Clipper Green Tea with Lemon to be quite drinkable.

IMG_5896I’m always cooking and so oil comes in very useful.   This Alfa One Rice Bran Oil doesn’t really have a flavour but is a good all round oil.  I’ve used it to make lovely crisp roast potatoes and for stir fries too.  I hadn’t come across rice bran oil before but it is apparently one of the healthiest cooking oils, high in antioxidants and has been shown to reduce cholesterol absorption.Kabuto noodles I don’t normally eat instant noodles.   I have to admit that they remind me of my student days so it was a long time since I’d eaten any.   As far as instant noodles go I enjoyed these Chicken Ramen Kabuto Noodles.   They filled me up for lunch one day and the broth was quite tasty.  They are available in 7 flavours.Koko dairy freeI was pleased to discover a carton of Koko Dairy Free, an alternative to cows milk, made with coconut milk as I’d just recently tried it and love it in smoothies.   One of my favourites at the moment is made with Koko Dairy Free, pineapple and banana and I’ve also made one with Koko Dairy Free. bananas and blueberries.   Also very tasty.

little miracles organic energy I don’t like really sugary sweet soft drinks and to be honest I drink water most of the time when I want a drink.  I’m also not a tea drinker but I did enjoy these two Organic Little Miracles soft drinks containing ginseng, acai and agave.  One is flavoured with white tea and cherry and the other is flavoured with black tea and peach.  The tea flavour is subtle and drunk chilled and fresh from the fridge they are very refreshing.

Mornflake top porridgeI like easy breakfast cereals and normally have muesli or plain porridge with dried fruit.   However, I do have a weakness for Nutella and was quite taken with these little pots of Mornflake Top Porridge.   You just stir in hot water from the kettle.   Leave to stand for 3 minutes and then add as much or little Nutella or golden syrup as you like. Maybe I’ll start adding a little Nutella to my porridge more often.Piccalilli

I never thought I would try  piccalilli.   I’d seen it in the supermarket.   I’d seen it in other people’s houses.   I’d had the chance to try it but never taken the risk so when I saw there was a jar of Haywoods Piccalilli in the Degustabox I realised I couldn’t escape from it any longer.  I sniffed it gingerly.   It smelled good.   I tasted a tiny spoonful and it was quite pleasant.  Maybe I could start liking pickles.

Sukrin cake mix

I love making cakes, normally from scratch, but even so I was excited to find a packet of Sukrin cake mix in the box too.   After all, it’s very easy to eat cake and you can rarely have too much!  The Sukrin cake mix is free from  sugar, gluten, wheat and egg.  You just add water, oil and eggs or egg replacer to mix it up.   I added some raspberries to my cake mix to get a raspberry cake.  I enjoyed it although it was definitely less sweet than a typical cake and if you do have a sweet tooth you may not find it to be sweet enough.

MAgners Light

I’m not normally a cider drinker but I quite enjoyed my bottle of Magners Light. It is flavoured with orchard berries and I could almost have forgotten I was drinking alcohol as it tasted like a soft drink.  Definitely a good choice if you aren’t keen on traditional alcoholic drinks.

Simplee Aloe

The cider was one of two options in the January box.  For non-alcohol drinkers the box contained a carton on Simplee Aloe, a refreshing and healthy soft drink that’s not too sweet.   The aloe is blended with grape juice and lemon and so the main flavour is of grapes.

If you like the sound of trying a Degustabox for yourself and discovering some new products then I am pleased to be able to offer readers of Searching for Spice a discount code for you to get £3 off the cost of a box.

The discount code is:  01Z62

You can also follow Degustabox on Twitter or Facebook.

Pig Cupcakes

Pig cupcakes with raspberry jam icing

This will be a very short post.  When I made the marshmallow flower cupcakes the other day I actually started out planning to make pig cupcakes.   Little Miss Spice had a pig cupcake on holiday in summer and it was the most memorable exciting thing (for her) that happened on that particular day.   She still remembers that pig cupcake and so it was only a matter of time before we ended up making them together.

To see the recipe for the cupcakes and the raspberry jam icing have a look at my post for Marshmallow Flower Cupcakes.  For the ears I just cut mini marshmallows in half.  I used chocolate chips for the eyes and writing icing to draw the dots on the noses.   Very very easy and your children will love them.  And anyone else’s children too!

Marshmallow Flower Cupcakes

Vanilla cupcakes with raspberry  icing and marshmallow flowers with sparkly coloured sugar

Little Miss Spice loves cupcakes and so most of the cupcakes I make have animal designs on or are aimed at children in some way.   I don’t get much chance to make more sophisticated ones.  It’s not that I don’t want to, it’s just that my little helper has other plans.

In fact, when I started out making these cupcakes they were all going to be pigs as I had some mini marshmallows, but I started to think about what else I could do with them.   A quick flick through pinterest showed lots and lots of marshmallow flower designs and I began to think maybe I could get away with decorating some of the cupcakes with flowers. If I’d been a little more organised maybe I could have added a hidden pink raspberry heart inside the cupcakes to make them a perfect Valentines treat.

To make the marshmallow flowers I cut the marshmallows in half horizontally and then pressed the cut side into the coloured sugar, which is slightly sparkly.  You can buy coloured sugar but it’s very easy to make your own.   I used  a tiny bit of gel food colouring and rubbed it into the sugar with my fingertips.  You then leave it to dry and when it’s dry, crumble it up to make the coloured sugar.   Apparently it keeps for quite a while in an airtight container so if you make than you need you can just save it for another day.

I have made quite a lot of cupcakes recently and so have been experimenting with slightly different recipes and oven temperatures and this one from Annabel Karmel’s Children’s First Cookbook is my current favourite – or maybe I just managed to bake them perfectly this time.   The cupcakes are very moist and have a lovely vanilla flavour.   They also didn’t rise up in the middle so were perfect for decorating as they had a flat surface.

Using jam to flavour the raspberry icing was an idea inspired by The More Than Occasional Baker.  She used it on an incredible looking chocolate and raspberry layer cake and as soon as I saw it I knew I wanted to have a go at some similar icing.

Ingredients – Makes 9

125g self-raising flour

125g butter or margarine, softened

125g sugar

2 eggs

1 tsp vanilla extract

For the icing

50g butter

50g icing sugar

50g seedless raspberry Jam

For the Decorations

Mini Marshmallows

Sugar

Food colour

How to Make Marshmallow Flower Cupcakes

1. Put all the cake ingredients in a mixing bowl and beat together with a wooden spoon.   Beat well for a couple of minutes.   Spoon the mixture into a cupcake tin lined with cupcake cases.

2. Bake in a preheated oven at 160C for about 20 minutes.  Leave the cupcakes to cool on wire racks.

3. While the cupcakes are baking, prepare the coloured sugar.   Put a couple of tablespoons of sugar in a bowl and a few drops of food colour.   Mix together well with your fingers and then leave it to dry in a thin layer on a baking tray.

4. Beat all the icing ingredients together and spread onto the top of the cupcakes.

5. When the sugar and food colour has dried, roll it between your fingers to break up the lumps and get  coloured sugar again. Put the sugar in a bowl.

6. Cut the mini marshmallows in half diagonally and put them in the sugar.   Press the cut sides into the sugar so it sticks and then place them on the cupcakes to make a flower shape.

marshmallow flower cupcakes I am linking these to Bunny Eats Design’s Our Growing Edge, hosted this month by Love, Live, Life by Kim , and to Treat Petit, hosted by The Baking Explorer and on alternate months by Cakeyboi. The theme is Love is in the Air.  These cupcakes are also my Bake of the Week, hosted by Casa Costello.

Our Growing edgeTreat PetitBake of the Week

Chocolate and Strawberry Valentines Heart Cake

Chocolate and strawberry valentines heart cakeMy husband has a habit of accusing me of always making the cakes I want to make and never making the ones he would have chosen.   He does have a fair point, but then again, some partners don’t get any cake at all!  He’s one of the lucky ones.

Even though he may have a case, I decided that with Valentines day coming up I really should design his ideal cake.   After all, he is my Valentine.  He loves chocolate and he loves chocolate buttercream and chocolate ganache.   He also likes strawberries.  He does not like me to add dried fruit, apples or marzipan to cakes, but luckily those ingredients are not my first choice for Valentines day either.

If you are wondering where the strawberries are, I will admit that there are no real strawberries in this cake, just strawberry flavouring in the heart shaped layer.   However, if I was making it again I would be tempted to coat some strawberries in chocolate and place them around the bottom of the cake.   I would also be tempted to add a layer of strawberry jam and vanilla buttercream in the middle of the strawberry heart cake.

Maybe I shouldn’t have said that as my lovely husband thought this cake was fantastic.  I don’t want him to think it wasn’t as good as it could have been.   I also have to think about the future.   As I get better at making cakes, he may start to expect more, I might then have to try even harder.   I may never be able to get away with making a plain chocolate cake ever again.

Ingredients – Serves 10-12

350g plain flour

2 tsp baking powder

250g softened butter or margarine

210g caster sugar

4 eggs

2tbsp cocoa powder

1 tsp strawberry flavouring

For the dark chocolate ganache

150g dark chocolate chips

180ml double cream

For the white chocolate ganache

100g white chocolate chips

120ml double cream

For the chocolate flavour buttercream

40g butter

120g icing sugar

1 tbsp cocoa

How to Make Chocolate and Strawberry Valentines Heart Cake

1. Sift the baking powder and flour into a large mixing bowl.   Add the sugar, butter and eggs.   Mix and beat together with a wooden spoon.

2. Take out about 1/3 of the mixture.  Add the strawberry flavouring to this third and beat in with the wooden spoon.   Spoon the mixture into a small 15cm cake tin, greased and lined with baking paper.

3. Add a spoonful of hot water to the cocoa powder and mix to form a paste.   Add this to the remaining cake mixture and beat in.   Spoon this mixture into a slightly larger cake tin that has also been greased and lined.  I used an 18cm tin.

4. Bake the cakes in the oven at 160C for about 50 minutes.   Check they are done by inserting a skewer into the centre of the cakes.   It should come out clean.

5. Cool the cakes in the tins for about 5-10 minutes and then turn them out to cool completely on wire racks.

6. When the cakes have cooled, use a bread knife to slice off the top part of the cake as they will have risen in the middle.   Turn the cakes upside down so they have a smoother top.

7. Make the buttercream by beating together the butter and icing sugar.   Then add the cocoa powder, dissolved in a little water, as above.

8. Slice the chocolate cake in half horzontally.   Before you separate the halves, put a little blob of buttercream on the side so that when you put the cake back together you can see exactly where to put the top layer.   This stops the cake looking wonky if it hasn’t been sliced evenly.   Spread the buttercream over the bottom layer and then put the other layer back on top.

9. Make the ganaches one at a time by putting the cream and chocolate in the microwave together.   Heat for a minute. Stir and then keep heating for 20 seconds at a time then stirring.   Stop as soon as the chocolate has melted and forms a smooth ganache.   Leave to cool and thicken.

10. When the ganache has cooled to a thick pouring consistency, pour over the cake and spread down the sides using a palette knife.   Put the chocolate ganache on the round chocolate cake and the white chocolate ganache on the heart-shaped strawberry cake. Keep the cakes on the wire racks while you do this so any extra ganache drops below the cake and doesn’t pool around the bottom.  Leave to set.

11. Pour some of the leftover chocolate ganache onto a baking tray lined with clingfilm.  Put it in the fridge to set.

12. Put the heart shaped cake on top of the round one.  Cut out a heart shape from the chocolate ganache and place it in the middle of the heart cake.

Chocolate and strawberry valentines heart cakeI am linking this to Love Cake at JibberJabberUK and Alphabakes, hosted this month by Caroline Makes and on alternate months by The More Than Occasional Baker. This is also my Recipe of the Week at A Mummy Too.

Love CakealphabakesRecipe of the 'Week

 

Chicken Anise

Chicken cooked with Chinese five spice

For my first Secret Recipe Club assignment of the new year I was given Dena from Oh! You Cook! Dena is a librarian and food blogger who has even published a recipe book so as you can imagine there were literally hundreds of fantastic recipes on her blog.   As it was January when I made this, I was trying to avoid too many sweet things and so focused on the savoury recipes.   I love spicy food and luckily there was lots of choice.   I could even say too much!  Would it be pulled brisket sliders, Korean-style chicken wings or even one of the soups?

In the end I chose this Chicken Anise as I hadn’t made anything with five spice powder for a while and as soon as I read the recipe I was tempted.   It sounded like a tasty midweek meal, even a little too simple.  I thought I would make something else too so I’d have a choice of what to post.

That’s right, I didn’t know this was going to be so delicious although Dena did describe it as, ‘one of those recipes that seem ho-hum, nothing special … until you try a forkful‘ so I really should have known!  I promise you, this so tasty you will be licking the plate clean afterwards.

Ingredients- Serves 2

Chicken thighs, drumsticks or breasts (enough for 2 people)

100ml water

2 tbsp soy sauce

1 1/2 tbsp sugar

1 tsp Chinese five spice

1 onion, chopped

100g mushrooms, sliced

How to Make Chicken Anise

1. Heat a little oil in a pan and brown the chicken on all sides.

2. Mix together the water, soy sauce, sugar and five spice powder. Pour over the chicken. Bring to the boil and then lower the heat to a simmer for 30 minutes.

3. In another pan heat a little more oil and cook the onions gently until they soften and then add the mushrooms.  Cook for 5 minutes and then add to the pan with the chicken.

4. Cook the chicken for another 5 minutes and then serve with rice and some more vegetables.

If you’d like to see what other Secret Recipe Club participants have made then click on the link below:

 

Slow Cooked Pork in Peanut Sauce

Slow cooked pork in a spicy peanut butter sauce

 

Slow cooker pork.   Yum!  If I had to choose any meat to eat roasted, pork would not be my first choice but if I’m using my slow cooker, I just love to eat pork, especially with a few of my favourite ingredients – ginger, garlic, chillies and peanut butter!

This is about the third meal I have made using peanut butter recently and I seriously think there is a danger of me becoming addicted to peanut sauces.   I just love the richness, the creaminess as well as the spiciness.    Because the meat is cooked in the slow cooker it just falls apart and all the lovely flavour soaks into it.    I want to make it again.   Now.

It might not be the healthiest meal.    After all, I used pork shoulder steaks which are more fatty than pork loin or chops but they have a lovely flavour and are perfect for slow cooking.  There are not many things worse than dry pork and that is not something you’ll be compIaining about with pork shoulder.   That I can promise you.

Ingredients – Serves 2-4

2-4 Pork shoulder steaks

3 cloves garlic, crushed

Small knob of ginger, finely chopped or grated

2 chilli peppers, finely sliced

2 tbsp peanut butter

2 tbsp soy sauce

1 tbsp honey

How to Make Slow Cooked Pork in Peanut Sauce

1. Mix all the ingredients together for the sauce and coat the pork with it.   If you have time put it back in the fridge to marinate for a while.

2. Put the pork and the sauce in the slow cooker and add a little water from the kettle to just cover the pork.

3. Cook for 7-8 hours in the slow cooker.

4. Remove the pork from the slow cooker and boil the sauce to reduce it before serving the pork with the sauce, rice and some stir fried vegetables.

I am linking this to the Slow Cooked Challenge, hosted by Farmersgirl Kitchen and to Recipe of the Week at A Mummy Too.

Slow cooked challengeRecipe of the 'Week

Vonshef Belgian Waffle Maker and Some Homemade Waffles

Vonshef Belgian Waffle MakerI love new kitchen appliances.  We moved house 2 years ago and I was delighted to have a bigger kitchen with more space to put all my kitchen gadgetry.   However, that space filled up rather quickly.   Even so, I have recently squeezed in my newest kitchen toy, this Vonshef Belgian Waffle Maker from Domu.    Some things are worth making extra space for.

I’d imagined a waffle maker might be awkward to use and fiddly to clean but it was actually much simpler than I’d expected,.   You heat it up, pour the batter into the middle of the tray, close the lid and then in about 5 minutes the waffles are ready.   You just wipe it clean afterwards, rather like a toasted sandwich maker.

The Waffle maker came with three recipes so you can make traditional waffles, Belgian waffles or buttermilk waffles.    The toppings and accompaniments are then up to you.   I made traditional waffles first as the recipe was the simplest and just like mixing up pancake batter.   However, I am keen to try the other recipes soon.

Now, when I think of waffles it brings back childhood memories of going to the beach and buying waffles piled high with ice cream, cream, and chocolate sauce. Not fruit.   Not yoghurt.  Not healthy waffles.   Not the waffles I am going to show you.  

Ok, don’t get me wrong, I love unhealthy waffles but I am at least making some effort to be healthier this year.   The only sugar in these waffles is a light dusting of icing sugar but they are still delicious enough to feel like a treat.

The fruit was blackberries I’d picked myself last summer, just stewed for a short time to break them down a bit and then some natural yoghurt dolloped on the side.  You can’t get a healthier waffle topping than that!  The waffles themselves were slightly crisp on the outside but soft inside.   The recipe was supposed to make just 4 waffles but I found I could fill the waffle maker twice and so it made 8.   The ones we didn’t eat  stored well in the fridge and were eaten up the next day.   Another time I might make more decadently accompanied ones as a dessert, store them in the fridge overnight and then have these healthy ones for breakfast.

No longer do waffles have to be just an occasional treat in my house.  And no longer do they have to be unhealthy either!

Healthy waffles with yoghurt and blackberriesIngredients for Traditional Waffles

300g plain flour

1 tsp baking powder

2 eggs

350ml warm milk

75ml vegetable oil

Pinch of salt

My accompaniments: natural yoghurt, blackberries

Other ideas for toppings – other stewed fruit, fresh fruit, mascarpone, ice cream, cream, honey, maple syrup, strawberry sauce, toffee sauce, chocolate sauce…

How to Make Traditional Waffles

1. Put the flour and baking powder in a bowl.   Beat in the eggs.

2. Pour in the milk gradually, beating to avoid getting lumps.   Stir in the oil and leave to stand for half an hour.

3. While the batter is resting, prepare any toppings you might need.   I just put the frozen blackberries in a saucepan and let them defrost and then break down a bit as they stewed.

4. Pour the batter into the waffle maker and cook for about 5 minutes until golden brown.

5. Sprinkle a little icing sugar over the waffles and top with whatever you like.

Disclosure:  I was sent a free Vonshef Belgian Waffle Maker from Domu but the opinions are my own.

 

Cucumber and Noodle Salad with Peanut Butter Dressing

cucumber, carrot and noodle salad with peanut butter dressing

It’s good to eat healthily.   It feels good and you know that it’s doing you good but sometimes it’s hard to stick to all those good intentions.  It’s easier to eat salads in summer when the weather is warm.   In winter I often feel like eating something a little heavier, something creamier, something to warm me up.   Well, this salad won’t exactly warm you up but it does have that creaminess that I for one often crave in winter.

Using peanut butter in a salad dressing is a great way to make a  salad really tasty and moreish, especially with the addition of lime juice and toasted sesame oil.  The chillies in the salad also liven it up while adding a nice bit of heat.  It may not look the prettiest side dish but it tasted delicious.

The peanut butter I used was from MyProtein.com and is made with 100% peanuts with no added oil, sugar or salt, which so many other peanut butters have.  I loved the dressing and although I used it on a salad this time, it could also be used on a warm noodle dish to provide a sauce as well.

Ingredients – Serves 2

1 nest of rice noodles

1/2 cucumber, thinly sliced

1 carrot, grated or thinly sliced

3 spring onions, sliced

1 chilli pepper, thinly sliced

Dressing Ingredients

1 tbsp peanut butter

Juice of 1 lime

1 tbsp toasted sesame oil

2-3 tbsp water

How to Make Cucumber Noodle Salad with Peanut Butter Dressing

1. Put the noodles in a bowl and cover with boiling water.   Leave to stand for 5 minutes or cook according to the pack instructions.   Drain the noodles and rinse in cold water.

2. Mix up all the ingredients for the dressing and toss together with the noodles and chopped vegetables.

I am linking this to No Croutons Required, hosted this month by Lisa’s Kitchen and on alternate months by Tinned Tomatoes. I am also linking to Extra Veg, hosted by Utterly Scrummy Food for Families and Fuss Free Flavours.

Extra VegNo Croutons Required

 

Disclosure:  I was sent a free sample of peanut butter from Myprotein.com. You can find discounts and voucher codes for their products here.

Olaf Biscuits

Frozen Olaf BiscuitsWe avoided the whole Frozen craze last year but this year Little Miss Spice has been well and truly bitten by the Frozen bug.   The DVD goes on most days and her newly acquired Elsa dress is probably going to need replacing before she goes to the Frozen themed birthday party she’s been invited to at the end of February.

I don’t mind.   I like Frozen too.   At the moment.

So of course now was the perfect time to have a go at some Olaf Biscuits.   I made a very basic biscuit dough, not too sweet as the icing on the top is very sweet.    They spread a little in the oven but it was perfect for round biscuits, probably not the right dough to use if you wanted it to hold an exact shape.    The biscuit itself was buttery and a little crumbly when you ate it but strong enough to decorate.

I used ready to roll fondant icing for Olaf’s body. As Olaf is not a perfect shape to cut out using a cutter, I made a template using card and then cut around it.   I made templates for the head, mouth and the top of the body.

My problem was with the nose. Next time I would buy ready-made orange fondant icing as I tried to dye some of the white fondant orange to make the nose but the colour I had just wasn’t vibrant enough and the fondant started to get quite soggy.   I ended up painting the nose with food colour after sticking it on Olaf’s face and it still doesn’t look as carroty orange as I’d have liked.

For Olaf’s arms and hair I just used chocolate flavoured designer icing so I could squeeze it straight out of the tube.   I realised after eating the biscuits that I’d forgotten to draw the eyebrows on but I would have used the same squeezy icing for that too.

Overall I was really pleased with my attempt as it was the first time I’d used fondant icing to decorate biscuits.  Little Miss Spice was impressed too and the biscuits definitely looked like Olaf!

Ingredients

175g butter, at room temperature

85g caster sugar

1/2 tsp vanilla extract (you could use another flavouring such as almond or lemon if you wanted instead)

225g plain flour

To Decorate

White fondant icing

Black fondant icing

Orange fondant icing

Brown designer icing

How to Make Olaf Biscuits

1. In a large mixing bowl, cream together the butter and sugar with a wooden spoon.  Add the flour and mix together to form a dough.   Wrap in cling film and put in the fridge for half an hour.

2. Roll out the dough on a floured work surface and cut out cylinders using a biscuit or scone cutter.  Put the biscuits on baking trays lined with baking paper, leaving a 2cm gap between each one as they will spread just a little.

3. Bake the biscuits in the oven at 180c for about 12 minutes.  Let them cool for a few minutes on the baking trays and then transfer to wire racks to cool completely before decorating.

4. Cut out templates in card for Olaf’s head, body and mouth unless you feel confident without.  Roll out the white fondant icing and cut out the shapes for Olaf’s had and body as well as his teeth. Roll out the black icing and cut out his mouth.

5. Brush a little water on the back of the fondant pieces and stick them onto the biscuits.

6. Cut out small circles in black for the base of the eyes. Roll small white balls of fondant for the middles and then tiny black balls of fondant for the pupils.  Add them to the biscuits using a little water to help them stick, as before.

7. To make the nose, use orange fondant to make a carrot shape or dye the white fondant as I did.   Next time I would definitely use orange fondant.

8. Using the designer icing, draw Olaf’s arms, hair and eyebrows.  Unless you forget like me.

As these biscuits were something new for me I am linking them to Our Growing Edge, hosted this month by Fearless Kitchen. Similarly this month, the theme for I’d Much Rather Bake Than.. ‘s Biscuit Barrel Challenge, hosted by The Lass in the Apron is Discoveries and Innovations. I am also linking to Tea Time Treats, hosted by The Hedgecombers and on alternate months by Lavender and Lovage.  The theme is lunchboxes and I know lots of children would love one of these in their packed lunch. Finally I am linking to Bake of the Week at Casa Costello.

our-growing-edge-badgeThe Biscuit Barrel ChallengeTea Time TreatsBake of the Week