Wednesday, June 25, 2008
I made these mocha biscuits for a birthday treat for my friend Michelle. They are simple chocolate and coffee shortbread style cookies, sandwiched together with a chocolate pastry cream. The idea came from the Australian Womens Weekly Cookie book. I swirled a circle of chocolate on the outside to make them look a bit more special. Michelle said that they were a real hit, especially with her son, Scott. I think the pastry cream, which was quite custardy, made them taste yummy.
Last night for dinner we had fresh gurnard, simply baked in the oven and sprinkled with flavoured sea salt which I had bought at Nosh a wee while ago. We had it with agria potatoes which I cut into chunks and tossed in olive oil, sea salt and chilli flakes. The green vegetable was cabbage, something I don’t cook very often. I stir fried it in a little olive oil with bacon and almonds, which is a yummy way to eat this winter vegetable.
Today's Rockin' Girl Blogger Award goes to Chelle from Sugar & Spice. I am really enjoying her Wilton icing adventures.
Mocha Cookies (adapted from Australian Womens Weekly Cookie book)
1 tsp instant coffee dissolved in 2 tsp boiling water
¾ c brown sugar
1 ½ c flour
¼ c self raising flour
¼ c cocoa powder
· Beat together butter and brown sugar, then beat in egg and coffee mixture
· Mix in dry ingredients
· Roll our dough and cut into shapes
· Bake @ 180c for 15 minutes
· When cold, join together with the following chocolate custard
½ c milk
1 egg yolk
1 ½ tbsp sugar
1 tbsp cornflour
50g dark chocolate
· Heat milk until boiling point
· Whisk together yolk, sugar and cornflour, then whisk in hot milk
· Cook over low heat, stirring until thickened
· Stir in chocolate which will melt to make a velvety custard