Coffee Kisses

This is a fab, quick recipe, using store cupboard ingredients, that makes delicious biscuits! Perfect as a snack with your morning coffee, or at any time of day! 

A couple of weeks ago, my in-laws were popping down for the day and I realised the night before that I should probably whizz up something to offer them. I didn’t have the time or energy to go to the shop and so I needed to make something with the stuff that I had in the cupboards. I also wanted to make something that tasted fab, looked like I had made an effort but was actually quick and simple to make! Having made these biscuits a few times before, they came straight to mind and the decision was made.

The recipe comes from the original GBBO book “The Great British Book of Baking”. However, I’ve made a couple of adaptations – added a bit of extra flour and divided the mixture into far smaller balls: they recommend 16 but I’ve followed this recipe and the biscuits are crazily huge! I also rest the dough in the fridge for 20 minutes before baking, which helps the biscuits to keep their domed shape, rather than flattening out.

Give them a go – they’re delicious!

Coffee Kisses

Ingredients

1. 200g self-raising flour
2. 100g caster sugar
3. 100g butter, chilled and diced
4. 2 tsp instant coffee granules or powder
5. 1 medium egg

For the buttercream

1. 75g very soft butter
2. 150g icing sugar
3. 4 tsp cocoa powder

Method

1. Line two baking trays with baking parchment.
2. Combine the flour and the sugar in a mixing bowl.
3. Add the butter and rub into the flour mixture until it resembles breadcrumbs.
4. Dissolve the coffee in 2 tsp of boiling water.
5. Beat the egg until frothy and mix in the coffee.
6. Add to the bowl and stir with a wooden spoon to make a firm dough.
7. Flour your hands well and then divide the dough into 30 pieces.
8. Shape each piece into a neat ball.
9. Arrange the balls on the baking trays, allowing space for them to spread.
10. Place the trays in the fridge for 20 minutes.
11. Pre-heat the oven to 170C.
12. Take the baking trays out of the fridge and place in the oven.
13. Bake for 15-20 minutes, until light golden and firm to the touch.
14. Leave to cool for a few minutes and then transfer to a wire rack and leave to cool completely.
15. Beat the butter with the icing sugar and cocoa powder until very light and smooth.
16. Use the buttercream to sandwich the biscuits in pairs.  

Whitehall Garden Centre restaurant, Lacock

Ok, I admit it, I secretly quite enjoy a Sunday afternoon at a garden centre. Not that I’m particularly interested in gardening, plants etc, but these days, garden centres tend to have a great selection of housey/gift bits and bobs, decent farm shops and a good range of cake in the café! 

A few of our houseplants were looking decidedly worse for wear and we had nothing much planned for a wet Sunday afternoon, so we decided to pop along to Whitehall Garden Centre for a potter. Having skipped lunch, we decided to head straight to the restaurant to find something to eat.  The restaurant is fairly standard for a garden centre – fairly large, with lots of fairly cheap, modern wooden tables and chairs. There are large conservatory-type windows overlooking the outside plant section of the centre, so the restaurant is light and airy. As you would expect on a rainy Sunday afternoon, it was busy and most of the tables were filled.

Although we were thinking about lunch, the range of paninis was fairly limited and didn’t really tempt me, the only sandwiches available were packaged and, as we had a big roast planned for the evening, I didn’t want something more substantial, so after much deliberation, we decided just to have a slice of cake. There was a good range of cakes available, including about 4 different gluten-free options. I immediately spotted the one for EHH – an enormous hunk of caramel-covered flapjack. After deliberating between carrot cake, Victoria sponge and apple cake, I decided to go for the apple and cinnamon cake. We also opted for the standard pot of tea for two. In all, the bill came to just under £10, which was fairly respectable.

The tea was standard tea bags in a fairly decent-sized pot. It didn’t come with any additional hot water and the milk jug was fairly small, but the staff were very happy to top up the hot water and provide more milk, when asked. EHH really enjoyed his huge piece of caramel-covered flapjack – it was way too sweet for my tastes but he loved it. My apple and cinnamon cake was rather disappointing: I expect apple cake to be very moist and fruity, this was really quite dry and lacked flavour. The cinnamon icing was too sweet and rather overpowered the rest of the cake.

In all, the restaurant is acceptable but not exceptional. We’d probably pop in again if we were back shopping at the garden centre, but wouldn’t visit specifically for the restaurant.

The Bridge Café @ The Avon Gorge Hotel, Bristol

Clifton Suspension Bridge (not taken from the Avon Gorge Hotel)

Having had a quick visit to Clifton Village back in December, I’d wanted to come back for a proper potter around the many independent shops for a while.  Having taken the day off for my birthday, it seemed like a great opportunity to visit. It was another beautiful frosty, sunny day in Clifton, although the bitter cold did mean that we didn’t spend quite as long wandering around as we may have done otherwise!  Clifton offers quite a few different tea and coffee shops, but, wanting something a bit special, we decided to walk a bit further up to the Bridge Café at the Avon Gorge Hotel, which offers beautiful views out over the Clifton Suspension Bridge. 

The entrance to the café is very understated and not very inspiring, but, once inside, the rooms are modern and classy. It was quiet, with only one other table occupied – possibly other people were put off by the cold, or it’s just not that known for afternoon tea. We sat on a table next to the windows, with great views, although a little chilly, which made us realise why the other table had chosen to sit back next to the open fire! There is a great outdoor space with lots of tables overlooking the fantastic views – this would be a fantastic place in the summer.

The afternoon tea menu was a little disappointing – I think that for somewhere with such a great location, they could draw many more people in if the menu was more exciting. I get the feeling that the café is more set up for lunch, with afternoon tea offered as a bit of an after-thought. The afternoon tea they offered only included two types of cake – West Country apple cake and Drambuie fruit cake, which didn’t particularly tempt me.  The only other cake available was their daily special, which, on the day we visited, was coffee and walnut. As we were eating out that evening and the menu wasn’t particularly inspiring, we decided not to do the whole afternoon tea option: I opted for the coffee and walnut cake and EHH chose to have the West Country apple cake and the Drambuie fruit cake (which was an option on the menu – he wasn’t just being piggy!).  We both chose to have lattes rather than tea (I figured that tea and coffee cake would be a strange combination!).  My latte came (as it all lattes should!) in a proper latte glass and was delicious, although it could have been hotter. My coffee and walnut cake was moist and tasty – reminding me how much I do like this type of cake (I don’t often make them as EHH doesn’t like coffee cake). EHH enjoyed his fruit cake and apple cake – although both were fairly small portions. The West Country apple cake was quite unusual – it was very dense, more like a pudding than a cake, but did have a nice flavour. His cakes also came served with three small chocolate truffles, which was a nice touch – these were delicious: very rich and velvety.

The staff were very pleasant but the service was really rather slow – particularly considering there were so few people there. There was quite a long gap between my cake arriving and EHH’s arriving, to the point where we thought they had forgotten about his order.

Overall, I felt that this café was a little disappointing as it could be so much better – the location is amazing but the choice of cake was limited, the cakes were ok but not mind-blowing and the service wasn’t quite up to standard.  Although it would be lovely in the summer to sit outside, there are lots of other options for tea and cake in Clifton and I’m not that tempted to return to this one.  

Cordial and Grace tea-rooms, Clifton Village

Last weekend, the pretty Georgian shopping quarter of Clifton Village was bathed in frosty sunlight and looking at its best – definitely a good choice for a stroll and morning coffee with my visiting family.  After a potter over the Clifton Bridge and a bit of window shopping around a few of the fantastic independent boutiques, it was time for a cup of tea and a bite to eat. Unsurprisingly, many of Clifton’s coffee shops were busy and, as there were five of us (Mum, my aunt (R), my brother (D) and his girlfriend (J)), it was a little difficult to find somewhere to seat us all. 

Although a little understated from the outside – possibly accounting for why they were not quite as busy as other places – once inside, Cordial and Grace tea-rooms are bright and modern with a fashionably kitsch feel.  They are a sewing café - apparently following a trend in Paris and Berlin and catering for the increasing market of crafters – and hire sewing machines by the hour as well as holding a wide variety of sewing workshops. 

There was a good variety of cakes available, including three types of mince pies, three different cream teas (including a savoury option), a chocolate and clementine marble cake, apricot and yoghurt cake, peanut butter brownies and home-made cookies. We loved that they had little tasters of a couple of the cakes and a taste of the apricot and yoghurt cake tempted me, J and R. The cake was a decent sized slice and lovely: moist, full of flavour and not-too-sweet – great for a mid-morning snack. D went for a peanut butter brownie – he was slightly disappointed by the size (definitely a girl-sized portion!) but not by the taste – he allowed me a crumb and it was rich, peanutty and delicious. 

I loved that the tea came served in mis-matched teacups and saucers – very fitting with the overall atmosphere of the tea-rooms. The tea itself was proper leaf tea and came with a very cute little egg timer – to let you know when the tea had brewed correctly! D had a big mug of hot chocolate with marshmallows, Mum had a latte and J had a Jasmine tea, which were all good. R ordered a white Americano but it came as a black Americano, but she decided to just use some of the milk provided with my tea, rather than asking for it to be changed.

Overall, I was impressed with this cute little café. Not sure if I’d return with EHH, but I’d definitely bring a couple of my girl friends – who would love it! I’ll definitely be back to Clifton in the near future though – I hadn’t been for a while and I’d love to have a bit more time (without a shopping-averse brother) to potter around all of the brilliant independent shops up there.

GBBO Cornish Fairings

We’re off to the in-laws today as they’re giving us a lift to Heathrow tomorrow morning for our flight to Morocco! As a thank you, I thought I’d make them some biscuits – but nothing that would take too long as I had to pack too! I had a search through my recipe books and through the cupboards to see what we had in, and decided on Cornish Fairings from the GBBO Great British Book of Baking.

Cornish Fairings

Ingredients

1. 100g plain flour
2. 1 tsp baking powder
3. ½ tsp bicarbonate of soda
4. 1 tsp ground mixed spice (they suggest ½ tsp – I definitely prefer more oomph!)
5. 40g castor sugar
6. 50g butter, chilled and diced
7. 1.5 tblsp mixed peel, finely chopped
8. 3 tblsp golden syrup (level not rounded), gently warmed

Method

1. Preheat the oven to 190C/375F/GM5.
2. Cover 2 baking trays with baking parchment.
3. Sift the flour, baking powder, bicarb, mixed spice and sugar in a mixing bowl.
4. Add the butter and rub into the flour mixture, using the tips of your fingers, until it resembles fine breadcrumbs.
5. Mix in the peel, followed by the syrup, to make a dough.
6. Using your hands, roll the mixture into 18 marble-sized balls.
7. Set them on the baking trays, spacing them well apart to allow for spreading.
8. Bake in the pre-heated oven for 7-8 minutes, turning the trays half-way through baking to help the biscuits to bake evenly.
9. Leave to cool on the trays for a minute until firm, then lift on to a wire rack and leave to cool completely.
10. Store in an airtight tin.

 Verdict

I actually ended up making two batches of these. The first batch was very sticky when it came together as a dough: the instructions in the GBBO book suggested that it should be a firm dough. I assumed that I had added too much golden syrup so added a bit more flour and sugar to firm up the dough. However, the biscuits didn’t spread as much as expected and were more cookie-like than I imagined they should be, although they tasted good.

Batch 2, I just accepted that it would be a sticky dough and went ahead with the bake. These spread a bit more and had more of a crunch once cool – although they still don’t look quite like those in the book’s photo. 

GBBO Biscotti

So having decided that Sunday was a baking day, my dismal attempt at apple scones didn’t put me off and I decided to delve into my new GBBO Showstopper book and have a go at something a bit different. I’ve been making lots of cakes recently so decided to have a go at the Sour Cherry Biscotti. I’m a big fan of biscotti and tend to make it at Christmas as presents, as it lasts really well.

 

So, it all started well and my KitchenAid had beaten the butter, sugar and eggs into a lovely light mousse-like froth. I merrily sieved in the flour, salt and baking powder and turned to check the recipe, only to realise that I had chucked in s-r flour rather plain flour – aaaaargh! Having no idea what the impact of this would be - not wanting to use up my white chocolate, almonds and sour cherries but also not wanting to waste all of the ingredients already in the mix - I decided to substitute the key ingredients and see what happened. A delve into the depths of the larder delivered some dark chocolate, raisins and pistachios. I threw these in, divided the dough in two, stuck it on two baking trays and popped it in the oven: hoping that it didn’t decide to grow out of control and splurge out the sides of the oven!

Timer on the oven set, Batch Number Two – this time with plain flour – was started, with the delicious additions (as per recipe) of white chocolate, almonds and sour cherries. After lots of anxious glances through the oven window, Batch One came out of the oven – and looked surprisingly normal! After cooling, slicing and baking again, Batch One were complete and looking surprisingly good!

Dark chocolate, raisin and pistachio biscotti

45 minutes later, Batch Two (white chocolate, almond and sour cherry) were complete and looked very similar to the not-so-disastrous Batch One!

White chocolate, sour cherry and almond biscotti

Overall verdict? Both batches were delicious and went down a storm with my colleagues and with EHH’s colleagues. They were lovely and crisp when they came out of the oven but weren’t quite as crisp this morning – perhaps I didn’t bake them for long enough? Not sure they would have held up to much of a dunking!    

Dark chocolate, raisin and pistachio biscotti

Ingredients:

1. 115g butter, softened
2. 125g golden caster sugar
3. 1 tsp vanilla extract
4. 2 large eggs, at room temp, beaten
5. 275g flour
6. Pinch of salt
7. ½ tsp baking powder
8. 100g raisins
9. 100g good quality dark chocolate, roughly chopped
10. 100g pistachios

Method

1. Preheat the oven to 180C / 350F / gas 4.
2. Beat the butter, sugar and vanilla extract until light in colour and fluffy.
3. Gradually beat in eggs, beating well after each addition.
4. Sift the flour, salt and baking powder into the bowl and mix in with a wooden spoon to make a soft dough.
5. Add the raisins, chocolate and pistachios and work in until evenly combined.
6. Add a little more flour to the dough if it is still very sticky.
7. Dust hands with flour and then turn the dough out onto a lightly floured work surface.
8. Divide dough into two pieces and roughly shape each into a long, wide sausage in your hands.
9. Lift each piece onto a lined baking sheet (one piece per baking sheet) and pat each piece into a neat rectangle about 8cm x 25 cm.
10. Bake for about 25 minutes until just firm to the touch and golden (turn after about 18 minutes if your oven bakes unevenly). Remove from the oven (leave the oven on) and allow to cool for 10 minutes.
11. Slice each piece of baked dough (still on baking sheets) on the diagonal. Gently tip the fragile slices over so that they are cut-side down on the baking sheet.
12. Bake for a further 10 minutes until starting to colour.
13. Remove from the oven and set the baking sheets on a wire rack to cool and firm up before removing.
14. Store in an air-tight tin and eat within two weeks. 

Try alternative flavours:

• sour cherry, white chocolate and almond (as per the recipe in the GBBO Show stoppers book)
• orange zest, dark chocolate, dried cranberries and hazelnuts – with mixed spice and cinnamon instead of the vanilla extract
• lemon zest, dried blueberries, white chocolate and almonds