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- Dish type
- Biscuits and cookies
- Chocolate biscuits
Every Saturday my fiancee's family comes round for tea, so this week I've decided to make something easy and delicious.
Bedfordshire, England, UK
6 people made this
IngredientsMakes: 30 biscuits
- 2 eggs
- 4 tablespoons caster sugar
- vanilla extract
- 60g plain flour
- 1 chocolate bar for decorating
- 1 tablespoon butter
- apricot jam
MethodPrep:10min ›Cook:7min ›Extra time:1hr chilling › Ready in:1hr17min
- Preheat the oven to 180 C / Gas 4.
- Separate the eggs and beat the egg whites until stiff, add the sugar and vanilla extract, then the egg yolks one by one and mix well.
- Add the flour and mix with a wooden spoon until you get a light dough.
- Form the biscuits with a spoon or a piping bag and put them on a tray with greaseproof paper.
- Bake in the preheated oven for 5 to 7 minutes.
- In the meantime melt the chocolate with the butter.
- When the biscuits are done take them out of the oven and put them on a grill on top of a sheet of grease proof paper. Put 1/2 tablespoon of apricot jam on every biscuit.
- Coat the biscuits in chocolate.
- Put them in the fridge for at least an hour or until the chocolate sets.ENJOY!!!
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
-28 Aug 2012
I made this last week after the Great British Bake off I used a gluten free plain flour as I have Coeliac Disease and i gave them to my son to sell in our shop I personally wouldn't eat them as I'm allergic to citrus fruits but they proved very popular in the shop and are very highly in demand thank you very much-03 Sep 2016
1. Start by smoothing out your marmalade over a sheet of baking paper so it’s roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
2. Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it’s reached stiff peaks and no longer shifts in the bowl.
3. Spoonful at a time, add the caster sugar and continue whisking until the mixture is glossy.
4. Combine the flour to the Aquafaba mixture and gently fold with a spatula.
5. Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
6. Bake for 10-12 minutes.
7. Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
8. Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.
1. Before the chocolate has cooled fully over the cake, use fork tines to make the traditional criss-cross jaffa cake pattern!
My gluten free Jaffa Cakes recipe
Sweet and tangy, these would be a great gluten free recipe to make with kids. They'd have great fun cutting out the jelly centres!
These would also convert easily to dairy free as well by using margarine instead of butter to grease the pan and making sure you have a dairy free chocolate for the topping. Let me know if you give them a go!
The hazelnut wafers from the well-known Italian chocolate company used to be my favorite. Even if the ingredients are quite basic: two more or less tasteless wafers and in between chocolate (semi-sweet & milk), milk powder, hazelnuts, sugar, vanilla aroma, and salt. Two thoughts came directly to my mind:
Why did exactly this snack catch my heart? On the list of foods that I miss, it occupies one of the top ranks. Watching good old TV commercials once, we all realize that the brand offers sweets that are much more special the two wafers with chocolate cream in between (Answer: I guess I like it simple but good, and the combo of chocolate, roasted hazelnuts, vanilla with a touch of salt is just unbeatable).
Why haven't I tried a vegan version of it earlier?
Probably because the most unexciting ingredient isn't so easy to get, vegan wafer sheets, we've unfortunately only found these online. You can also get them in supermarkets or Turkish or Russian grocery stores if you're lucky. Maybe you are more successful and can give us the insider's tip.
Once you've found the wafer sheets, the rest is a snap. Instead of milk chocolate, we use nougat, which adds that extra hazelnut flavor. Vegan semi-sweet chocolate is often available at the sweets and chocolate section of supermarkets. Just double-check the ingredient list. Dark chocolate works also. In addition, we use real hazelnut butter for our filling, which is just super delicious. We melt both to a creme and add bourbon vanilla paste. Don't forget the vanilla paste, as the fluid paste makes your mixture firmer and spreadable. Alternatively, you can use a liquid sweetener, such as agave syrup or rice syrup, and flavor with fresh or ground vanilla.
In the end, we also add roasted and chopped hazelnuts. We kept it simple and used the store-bought version. Of course, you can also toast and chop the hazelnuts yourself. Ah, and don't forget the mandatory pinch of salt. If you are as impatient as I am, you can put the hanuta in the fridge. They will set faster there. And then? You've got it - the ultimate delicious treat of the old days. For me, it tastes like Friday afternoons at my Grandma's, where we were allowed to sit in armchairs and watch TV for as long as we wanted – equipped with all our favorite sweets.
What about you guys? What is the granny snack of your childhood, and is there perhaps something that you are missing? Feel free to share it with us in the comments. I only have one last tip: Better make twice the amount because the vegan hanutas miraculously disappear quickly. And if you have a craving for sweet classics: On the blog, there is a whole category for vegan Chocolate and Sweets. You can find vegan Sandwich Cookies, Kinder Country, Vegan No Milk Slice, Jaffa cakes, Toblerone, Twix, Bounty, Yogurette, Toffifay or Schokobons there.
Jaffa Cake ?
English cuisine is known for some of the best pastry recipes of all time especially afternoon live recipes. Englishmen have really perfected the afternoon tea to an art and the variety of sweets that is served with tea is known an loved throughout the world. These wonderful little cakes are great for afternoon tea or coffee. They are quite easy to make and can be kept fresh for quite a few days after you make them or even frozen in a freezer for a few months.
The tartness of orange, bittersweetness of dark chocolate and soft spongy biscuit make for a perfect combination and this dessert is sure to have a huge success at any tea party. Even the Queen eats them from time to time!
Seriously, these english jaffa cakes are so good, it’s hard to stop eating them before you eat the very last one. One of my favourite dessert recipes! So I’m warning you, make enough for everyone, so you don’t have to fight your family or friends for every delicious bite.
The making process is simple and doesn’t require too many ingredients or going to a store to shop for something way to specific. Most of what you need to make these cakes are already in your fridge and pantry.
This dish is both sophisticated and simple, so if you want to bring something extraordinary to your book club or surprise people at a cookie sale at your kids’ school and yet not put too much time or effort into it, Jaffa cakes are the way to go. Just follow the few easy steps below and I hope you have a grand time both making them and eating them!
There are only few jaffa cake ingredients. Light traditional golden sponge cake of marmalade and biscuits are semisweet, so do not add much sugar. Chocolate layer must slightly melt covering sweet jelly in this recipe, so has specific tang and flavor. Remove extra chocolate from biscuits surface. You can gently melt chocolate pieces in pan or cup at boiling water. Let cool when baking is finished.
Best choice for recette tea time!
Sift flour, add egg, sifted flour in bowl and stir a bit till mixture thicken to creamy texture. whisk extra flour from table. dough is selfraising, add tablespoon salt while electric oven is heating.
Follow our simple recipe using the Dualit Hand Mixer and feel like a pâtissier in your own kitchen.
- 1 x 135g Packet Orange Jelly
- Boiling Water (as instructed on jelly packaging)
- 1 Zest of an Orange
- Vegan Butter (or Dairy Butter), for greasing
- 1 no Egg Replacer (or 1 Egg)
- 50g Caster Sugar
- 50g Self-Raising Flour
- 160g Dark Chocolate
- Cut the jelly into cubes and pour over the boiling water as instructed on the packaging. Stir through the orange zest then transfer into a very shallow baking tray and set in the fridge for 2 hours (until set).
Meanwhile, preheat the oven to 180°C and grease a cupcake tin with vegan butter.
For the sponge, whisk the egg replacer and sugar together with the Hand Mixer Whisk Attachment until light and fluffy.
With a tablespoon, put two spoonful's of the mixture into each hole
Bake for 9 minutes, until golden.
Leave to cool in the tray for a few minutes then turn out onto a cooling rack.
Use a tiny circular biscuit cutter (smaller than the one you used for cutting the biscuits) to cut out the orange jelly discs. When the sponge is completely cool, sit one jelly disc on top of each sponge.
Melt the dark chocolate in a glass bowl over a pan of boiling water. Leave to cool so the chocolate thickens up.
Spoon the melted chocolate over the jelly discs, put in the fridge to set completely.
Finish with a sprinkle of orange zest on the top of each Jaffa Cake and enjoy.
Dualit product used
These delicious Jaffa Cakes were made using the whisk attachment of the Hand Mixer. The set also includes dough hooks and flat beaters.
Creator of this 'Jaffa Henge', Dominic Wilcox, clearly wasn't taught not to play with his food &hellip but when McVities challenges you to create British-themed art using their Jaffa Cakes, we guess it's a no-brainer. He nibbled his way through a collection of famous landmarks and boy, are we impressed.
Ready to try something completely different? How about making some of Mary Berry’s Jaffa Cakes?
This Jaffa Cakes Recipe has the requisite light airy sponge cake, an orange jelly layer and a layer of chocolate on top. Every bite is pure delight.
You’re going to want to make these iconic mini British cake because they are like little cake cookies all in one. Once you try them you’ll wonder where they’ve been all your life.
My GBBO Bake-Along group is starting it’s THIRD Bake-Along this week. We’re following “collection one” on Netflix. The first episode is cakes and we’re making “One Dozen Mini British Cakes”. The other two choices were a Swiss Roll OR Mary’s Cherry Cake
Mary Berry’s Recipe
This is Mary Berry’s Jaffa Cake recipe with easy American measurements. Remember when you’re measuring the flour for this to sift it first and then measure. Besides weighing it’s the best way to accurately measure flour.
I think weighing ingredients is the best way to get exactly how much you need for each item.
When I translate a recipe, I work hard to ensure proper measurements for each ingredient. I weigh and measure at least four times to make sure I’ve come as close as possible with each measurement.
The original recipe also called for a “bun pan” which I don’t have. (and don’t want because I don’t need more stuff) Instead, I used my muffin pan, and it worked just fine. Got a bun pan? Use it, otherwise fire up the muffin tin and rock on.
One thing I adore about hosting and participating in the GBBO Bake-Along is making things I wouldn’t usually make. Something the Puits d’Amours or even Ciabatta would have been too intimidating. And now this Jaffa Cakes Recipe!
Jaffa cake cupcakes
Topped with a layer of jaffa jelly and a swirl of rich chocolate buttercream, these fun chocolate Jaffa cake cupcakes will be a hit with kids and grown-ups alike.
Preparation Notes: Hands on time 30min, plus setting
(12oz) good quality no-peel Seville orange marmalade (see GH Tip), plus extra to stick
(6oz) unsalted butter, at room temperature
medium eggs, lightly beaten
(3 ½oz) unsalted butter, melted
Thoroughly grease the holes of a deep 12-hole muffin tin. Put gelatine leaves to soak in a small bowl of cold water for 5min.
Gently heat marmalade in a small pan, whisking frequently until melted and smooth. Lift gelatine out of bowl and squeeze out excess water. Add soaked gelatine leaves to marmalade and whisk again over a low heat until gelatine is melted and combined. Divide marmalade mixture equally among the holes in the prepared tin, being careful to pour the mixture directly into the base of each cup, and leave to cool to room temperature. Chill for 30min or until set.
Peel the jellies out from tin using your fingers (the jellies are fairly sturdy, so don&rsquot worry if you have pull a little), then put on to an oiled baking tray. Wash and dry cupcake tin thoroughly.
Make the cupcakes. Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into the muffin tin.
Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time. Whisk in the vanilla.
Use a large metal spoon to fold in the flour and baking powder. Divide the mixture evenly among the muffin cases. Bake for 18-20min until golden. Transfer to a wire rack to cool completely.
Once cooled, cut the top off the cupcake so it's flatter (this helps the jelly layer stay put). Spread a little marmalade on to the top of each cupcake, in a circle just smaller than the jelly layers. Stick the jellies on to the marmalade, largest side facing down.
Make the frosting. Melt the butter gently in a large bowl set over a pan of simmering water (or alternatively, cook in microwave on High for 30 sec bursts). Leave to cool for 5min. Add the remaining frosting ingredients to the butter and whisk together with an electric handwhisk until combined. Add 2tsp boiling water and whisk again to make a smooth icing. Fit a disposable piping bag with a star nozzle (see GH Tip) and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes. Don&rsquot worry about completely covering the edge of the jelly.
Trim and discard a thin strip from the edge of each Jaffa cake, to help them sit securely when pushed into the icing. Poke a Jaffa Cake into each icing swirl, trimmed side-down. Serve.
For a pretty icing swirl we recommend using a Wilton 1M star nozzle.
The cakes will keep for 2 days in an airtight container at room temperature. The paper cases may start to peel off due to the moisture in the container, so remove them completely before serving, if this happens.
Gather the ingredients. Preheat the oven to 350 F/180 C.
Grease a shallow bun tin with a little of the butter and put to one side.
Break the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with boiling water and stir well until the jelly dissolves.
Stir in the marmalade and put to one side to cool slightly.
While the jelly is cooling, line out a 10-by-10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly and pop into the refrigerator to set, about 45 minutes.
Place the egg and sugar into a baking bowl and using an electric hand whisk. Whisk until light and creamy and pale in color.
Sift the self-raising flour into the bowl. Then, using a metal tablespoon, fold the sifted flour into the egg mixture.
Put a good tablespoon into each cup of the bun tin. Tap the tin gently on the worktop before popping it into the center of the preheated oven.
Cook until golden and slightly firm (the sponge should spring back when pressed lightly), about 8 to 10 minutes.
Remove from the oven and leave to cool in the tin for 10 minutes before removing and placing on a cooling rack.
While the sponge is cooking melt the chocolate. Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave to melt. If you must stir, use a wooden spoon, never a metal one.
Take from the heat as soon as melted and leave to cool. As the chocolate cools it will thicken and eventually harden so may need heating slightly again when covering the cakes.
Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly, place onto a worktop and using a pastry cutter, cut discs of orange ever so slightly smaller than the cakes. Keep in the fridge until you need them.
Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
Check the chocolate is cool, then spoon over the surface. The chocolate will run off a little but do not worry, that is the homemade look we want.
Place each biscuit on the cooling rack as you complete them.
- Store the Jaffa cakes in an airtight tin, not in the fridge. If you put them in the fridge the chocolate will lose its shine. Eat within 5 days.
- Use plain chocolate, not dark chocolate. The difference is that plain (known as semi-sweet in the States) has lower cocoa solids than dark. You should be looking for a chocolate around 30% to 40%—dark can be as high as 70%. One brand which works well is Bournville by Cadburys.
- Using marmalade in this recipe gives a distinctly sharp orange flavor to the jelly—a tang which you will not find in the shop-bought ones.