Checkerboard Biscuits

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Checkerboard Biscuits
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[White dough]
180g unsalted butter(softened)
90g suger
1 egg york
250g plain flour(sifted)

[Black dough]
180g unsalted butter(softened)
90g sugar
1 egg york
220g plain flour(sifted)
30g cocoa powder(sifted)

milk
sugar
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[White dough]
In a large bowl, mix softened butter and sugar with an electric mixer.
Add an egg yolk and mix well. Add flour and mix with a spatula.
Knead dough until smooth and form into three bars. wrap each bars and put them in the fridge until firm about for 30 minuets.

[Black dough]
Shift flour and cocoa powder together. Set aside. Repeating the same process as making the white dough.

Remove the dough from the fridge and unwrap 1 white and 1 black dough.

For making checkerboard pattern, cut white bars and black bars in half lengthwise and brushing milk between the strips and gently stick them together.

Turn the white and black bar and cut it in half lengthwise again. Turn and stick together to make the checker board pattern. Repeat this process to make 6 checker board bars.

Wrap each bars with plastic wrap and chill in the fridge about 30 minutes or in the freezer for 10 minutes.

Preheat an oven to 180°.
Remove the dough from the refrigerator. Unwrap and roll them in sugar.

Using a sharp knife, slice each bars 5 mm thick, Place them on lined baking trays.

Bake them for 10 to 15 minutes.
Remove from the oven and cool for a few minutes on the trays before removing the biscuits to a wire rack to cool completely

Rum Balls

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Rum Balls
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250g plain biscuits (nice, marie etc )
25g cocoa powder
395g sweetened condensed milk
40g desiccated coconuts
2 tablespoon rum
120g rum raisins
(soak raisins in rum for a week or more)

1 cup desiccated coconuts
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In a food processor, crush biscuits finely and add cocoa powder and mix.
Add condensed milk, coconuts and rum, and mix well.
Add raisins and process until just combined.

Transfer the mixture in a bowl and cool in fridge for about 30 minutes or until firm enough to handle.
Roll the mixture into about 2.5 cm balls and roll in coconuts.

Place them in a single layer in a shallow airtight container and store in fridge.

Ginger Slice

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Ginger Slice
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170g unsalted butter, softened
90g sugar
220g selfrasing flour
2 teaspoons ground ginger

150g butter
130g icing sugar
3 tablespoons golden syrup
4 teaspoons ground ginger
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18cm x 28cm baking tin

Preheat oven to 170°C.

In a medium bowl, mix softened butter and sugar with an electric mixer.

Fold in sifted flour and ginger with a spatula into the butter mixture. Press the dough into the lined baking tin. Rest in refrigerator for 15 minutes.

Bake it for 20 minutes or until golden brown. Press down the base with the spoon.

In a small saucepan, combine all ingredients and stir until the icing sugar has dissolved and well combined. Pour hot icing over the warm base.

Let it cool at room temperature for about 20 minutes before refrigerate  to set. Remove from refrigerator and cut into small pieces.

Waffles

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Waffles
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1 cup selfrasing flour
1 teaspoon baking powder
25g sugar
1 egg
90g butter, melted
200mls milk

berries, maple syrup, ice cream etc
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Makes approximately 6 waffles (for 2-3 serves)

In a medium bowl, combine flour, baking powder and sugar.
In a small bowl, mix an egg yolk and milk, and add melted butter.
Add the egg mixture into the dry ingredients and stir until just combined.
Beat an egg white until stiff peak form. Fold into the mixture.

Preheat a waffle iron and pour the batter, bake until golden brown.
Serve with berries, syrup and ice cream.

Brownie 2

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Triple Chocolate Brownie
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165g butter
165g dark chocolate
110g brown sugar
80g sugar
3 eggs
90g plain flour
1 tablespoon cocoa powder
50g white chocolate chips
50g dark chocolate chips
icing sugar
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Preheat the oven to 180℃.
Line a 20cm x 20cm tin with oven paper.

In a large bowl, put butter and chocolate, place over a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the hot water below. Stir gently with a spatula.

Add sugar and stir until well mixed.

Remove from heat, add eggs, and fold in sifted flour and cocoa, and chocolate chips.

Spread the mixture into the lined tin. Bake at 180℃ for about 30mins. Do not over bake. The top of the brownie have a shiny crust and the inside is still soft and gooey.

Allow to cool in tin. Remove from the tin and dust icing sugar. Cut into squares.


memo:
Alternatively use 50g chopped walnuts instead of chocolate chips