Mini anzac cookies are one of my favourite treats to have around the house. Anzac cookies is an biscuit popular in Australia and New Zealand and are associated with the Australian and New Zealand army corps which was established in World War 1. These biscuits were sent to soldiers by their wives because the ingredients didn’t spoil easily. Can we just take a minute to thank the lovely wives for creating these delicious, moreish cookies.Anzac cookies are one of my mum’s favourites and I can definitely see why. Anzac cookies are chockful of delicious chewy oats and coconut all held together by buttery golden mess. The cookies are very easy to come together and require just one bowl, one spoon and one cookie scoop. There is no chilling involved, no rolling, no cutting. Basically these are the easiest cookies you can make and are great for making with kids. Anzac cookies in themselves are very moreish and you can easily find yourself devouring a whole tray of these, especially because of their miniature size. I love the texture of anzac cookies. The edges are crisp, the middle is chewy and the whole cookie is just divine to eat. The only oats I had on had were the jumbo oats that contained barley flakes and pumpkin seeds so this is what my cookies contained but I have made these with just jumbo oats and they taste just as good. The cookie mix contains no egg, which means you can eat the mixture raw and is perfect for those allergic to eggs.
As you can probably tell, with the amount of frozen desserts appearing on the blog that I can’t wait for summer and here is one more to get you prepared and ready for the summer sunshine. Technically this mango coconut semifreddo isn’t frozen but more semi frozen. I created the mango coconut semifreddo as an entry to the Maille flavour challenge. The challenge was to create a dish using a selection of products ranging from flavoured mustards, oils and vinegars. We had a choice of two products and I opted for the mango vinegar and the hazelnut oil. I was going to go down the savoury route by using the mango vinegar with some sort of shellfish with an asian twist or the hazelnut oil with beets and cheese but since pastry and baking is my thing I decided to go down that route.Mango vinegar is used in the fruity centre combined with mango and pineapple which is surrounded by a white chocolate mousse frozen into a sphere. The sphere is covered in coconut then rested on a little pool of mango sauce, topped with a shard of coconut meringue. The plate is decorated with mini coconut sprinkled meringues, a little tropical fruit salad and some coconut crumbs for crunch. The thing I love about the mango vinegar is a little bit goes a long way. Now don’t be afraid about using the mango vinegar in this dessert. It’s a bit like using lemon or lime juice to provide a sharp tang which contrasts well with the silky and rich white chocolate mousse and the sweetness of the meringue. The white chocolate semifreddo, starts off as a custard base mousse which gets folded into whipped cream before being scooped into moulds and frozen. This mousse could also be chilled and served in glasses too.
Egg whites that are leftover from making the semifreddo are used to make the coconut meringue which was perfectly crisp yet chewy. Feel free to use pipe the meringue in any shape you want. I went for a shards and little quenelles which were formed using a spoon. Continue Reading
I know everyone is in the midst of the Easter baking but this year I decided not to do any easter bakes and make ice cream instead. After recently receiving my Andrew James Ice Cream Machine, I can’t get enough of making frozen desserts. Last week I made hibiscus grapefruit sorbet, which lasted no longer than a day, so for our dessert on Easter Sunday, we’re having this very un-traditional biscoff ice cream which on the day will be stuffed into HOT CROSS BUNS!! This ice cream came about on my recent venture to the local supermarket, where I came across the famous Biscoff spread from lotus, in the jam/spread aisle for only 99p each! You know fo’sho that I had to get at least 4 jars. 2 of the smooth and 2 of the crunchy along with some of their biscuits. As soon as I saw the spread I knew it was destined for biscoff ice cream complete with crunchy bits. Biscoff ice cream isn’t one of the most creative flavours I could come up with but it is just perfect. The base isn’t overly sweet, with hints of salt and spiced buttery spread, followed by the crunch of caramelised biscuit. All the flavours and texture work, making the speculoos ice cream just something you have to keep in your freezer. Continue ReadingPin It