TURKISH DELIGHT AND PISTACHIO BISCOTTI

For all the people who enjoy eating turkish delight, which I do, I found this recipe for biscuits which incorporates this delicious chocolate and pistachio nuts. My husband doesn’t eat turkish delight the way I do but he loved these biscuits. So give them a try next time you have a cuppa with your friends.


TURKISH DELIGHT AND PISTACHIO BISCOTTI

Preparation time: 20mins
Cooking time: 30mins plus 20mins
Makes: approximately 70

125g unsalted butter, at room temperature
3/4 cup caster sugar
3 eggs
2 teaspoons finely grated orange rind
2 tablespoons orange juice
1 1/2 cups plain flour
1 1/4 cups self raising flour
2 x 80g bags of pistachio nuts coarsely chopped
1/2 x 250g block of turkish delight chocolate, coarsely chopped

Line two baking trays with baking paper
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time beating well after each addition.


Stir in orange rind, juice and sifted flours. Mix well to form a smooth dough.

Add turkish delight and pistachio nuts until just combined.

Wrap in plastic wrap and refrigerate for 1 hour.

Divide dough into four portions. Using hands roll each portion into a 20cm long log.

Press down on the logs to flatten tops. Place two logs 7cm apart on baking trays.

Cook in a moderate oven 180C for 30 minutes or until lightly browned and firm to the touch.





Cool on trays.

Using a serrated knife, cut each long into 5mm thick slices. Place slices in a single layer on oven trays.

Cook in a moderately slow oven 1 60C for about 20 minutes or until golden brown, turning halfway during cooking. Cool on trays.

MACADAMIA and WHITE CHOCOLATE BISCUITS

One of my favourite nuts is macadamia, so I found this easy recipe for biscuits and I added some white chocolate to give them even more taste.

MACADAMIA and WHITE CHOCOLATE BISCUITS

Preparation: 10mins
Cooking time: 15mins
Makes: about 18

125g butter at room temperature
2 tablespoons caster sugar
1 teaspoon vanilla
1 cup plain flour, sifted
1 cup chopped macadamias
50g white chocolate chopped

1/2 cup icing sugar

Preheat oven to moderate 1 80C. Lightly grease and line 2 baking trays.
In a small bowl, using an electric mixer, cream butter and sugar together until pale and creamy. Beat in vanilla.
Stir in flour and macadamias. Roll tablespoons of mixture into balls. Place on trays 3cm apart. Flatten slight.
Bake for 12-15 minutes, until lightly browned. Stand on trays for 5 minutes, before rolling in icing sugar. Cool on rack and store in an air tight container.

COCONUT CUPCAKES

I made these Coconut Cupcakes for my family BBQ at my sister-in-laws place a few weeks ago, and my grand nephew Jacob, who is 7, came up to me and said: “These are the best cakes I have ever eaten.” Coming from someone so young, it was nice to hear.

Now I have been asked to make his birthday cake, which he kindly informed me that his favourite cake was chocolate and of course he would like the cupcakes as well. So give these cupcakes a go and then enjoy all the compliments.

COCONUT CUPCAKES

375g unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1 ½ teaspoons vanilla essence
1 ½ teaspoons almond essence
3 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
440g coconut

CREAM CHEESE ICING

375g cream cheese at room temperature
90g unsalted butter at room temperature
1 teaspoon vanilla essence
½ teaspoon almond essence
500g icing sugar

Preheat oven to 160C.

In a bowl of an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond essence and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the milk to the batter.
Beginning and ending with the dry. Mix until just combined. Fold in 220g of coconut.

Line a muffin pan with paper cups. Fill each cup to the top with batter. Bake for 25 – 30 minutes, until the tops are brown, and a skewer comes out clean when tested. Allow to cool in the pan 15 minutes. Remove to a wire rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.

Makes about 18 – 20 large cupcakes.

CREAM CHEESE ICING

In a bowl of an electric mixer blend together the cream cheese, butter and vanilla and almond extracts. Add the icing sugar and mix until smooth

SOUR CREAM CAKE

I enjoy watching the Lifestyle Channel, especially the cooking, which I’m sure there are a lot of others who do as well. And one of my favourite chef’s is a lady called Ina Garten also known as the Barefoot Contessa. So you will find a few of her recipes like the Sour Cream Coffee Cake or Lemon Cake and then Coconut Cupcakes which are all delicious and are great for a morning or afternoon tea.

SOUR CREAM CAKE

185g unsalted butter at room temperature
1 1/2 cups caster sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the streusel: 1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

For the glaze: 1/2 cup icing sugar
2 tablespoons water

Preheat the oven to 180 degrees. Grease and flour a 25cm cake tin.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out dean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate.

Whisk the icing sugar and water together, adding a few extra drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.