The Great Chef

Have you tried baking Biscotti before?  I love biscotti especially with lots of almonds inside.   Biscotti is used to describe as a long, dry, hard,  twice-baked cookie with a curved top and flat bottom meant for dunking into coffee or wine.  The traditional biscotti recipe uses no form of yeast or fat (butter, oil, milk) as I have read.  I have baked biscotti years ago  (here ~ Almond Biscotti) , and in fact that recipe I have tried for a few times just because I wanted to achieve in cutting the biscotti in thin slices.  Believe me, it is no easy task cutting into that thinly slices.  I wanted to bake that recipe again for giving it as a gifts but on second thought, I should try out other recipe too.  There are tons of recipes to choose from the internet .... some uses whole egg, some with butter, some with vegetable oil, and some with egg whites.  And while searching for a simple recipe, this recipe from Delia Smith   caught ...

Today I made another winner recipe from Masterchef Australia; Melting Moments by Julia Taylor. I've bookmarked this recipe when  Fern of To Food With Love posted her recipe in 2012 but as time passed by, I totally have forgotten about this recipe till I watched one of the episode on Masterchef on the team challenge recently. Melting Moments with Raspberries Jam & Buttercream Adapted from Masterchef Australia   Biscuits 180g unsalted butter 60g icing sugar, sifted 60g custard powder 1 teaspoon baking powder 180g plain flour Vanilla buttercream 100g butter, softened 2 teaspoons vanilla bean paste 1 cup icing sugar, sifted Raspberry jam 250g fresh or frozen raspberries 250g caster sugar Juice of ½ a lemon ½ teaspoon gelatine powder Icing sugar, to serve 1 Preheat oven to 180°C. Line two oven trays with baking paper. 2 For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the ...

Have you heard of a biscuits called " squashed fly biscuits" ?  Yes?  No?   What about "Garibaldi biscuits"?  No?  And what about "Raisins biscuits or sultanas biscuits" then?  Yes, right?  Raisins/Sultanas biscuits are quite common for us here and we used to eat this and commonly sold at the supermarkets. Well, squashed fly biscuits or Garibaldi biscuits or Raisins biscuits they all are the same. This biscuit also exist under different names in other countries. You can find more information on Garibaldi biscuits here (Wikipedia) . Garibaldi Biscuits Recipe sourced from  Emma of Poires au Chocolat Original Recipe from  Delia Online (Makes 16) Ingredients 110g plain flour ¼ tsp baking powder big pinch of fine sea salt 25g unsalted butter, cold 25g caster sugar + bit extra to sprinkle 1 egg 3 tbsp milk 100g raisins zest of ¼ lemon   Method Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking...