Biscoff Clotted Cream Fudge

December 7, 2015November 6, 2018 What Jessica Baked Next48 Comments

Dreamy clotted cream fudge speckled with crushed Biscoff. This recipe requires just 5 ingredients and couldn’t be any easier to make – customise with your favourite biscuits or confectionery. Homemade fudge would make a delicious edible gift for your family and friends for Christmas or any other celebration!

I love making fudge at Christmas and I really enjoy sharing my fudge recipes on the blog – this Custard Cream Fudge and this Oreo Fudge are just a couple of my favourites I have made so far. This time I’ve swapped the custard creams and Oreos for something a little more festive, and that is spiced biscuits – also known as Biscoff or Speculoos.

On my last fudge recipe one of my readers and fellow food blogger Paola suggested I tried making clotted cream fudge with Speculoos biscuits. Ever since then I’ve been planning to create a spiced biscuit fudge to post on the blog, and I guessed Christmas would be the perfect time to share it.

I’m not even kidding when I tell you how easy this fudge is to prepare. Simply place all the ingredients (apart from the crushed biscuits) in a large saucepan and stir to combine. Now heat gently and bring up to a rapid boil – at this point you need to be extremely careful not the burn yourself as the mixture bubbles. So if children are making this it is advisable to have an adult on hand to help out.

Once the fudge is boiling, leave it be for 3-5 minutes. In this time the fudge will develop a light golden colour – this is the signal to take the fudge off the heat and start beating until matte, and is also the part where the arm workout begins! 😉

After beating well, the fudge will thicken in texture, at this point you will fold in approx. 2/3 of the crushed biscuits into the fudge. I leave some remaining biscuit crumbs to decorate the top as a last finishing touch.

This fudge is very rich, so I find this recipe makes just the right amount to satisfy my sweet tooth! And the negative? There’s only one. It’s way too addictive. I guarantee you once you’ve had one square you won’t be able to stop munching on this incredible fudge!

A quick note: I get a lot of questions from readers asking me what clotted cream is, and what they could use instead of it. Clotted cream (also known as Devon cream) is a thick cream made by indirectly heating milk using steam or a water bath. Once cooked it is left to cool completely. During cooling time the cream content rises to the surface and forms clots. If you can’t find clotted cream where you live, the nearest substitute is double/heavy cream, but you can also make your own clotted cream using this great recipe.

Sweet, crunchy and the perfect little treat! My Biscoff Clotted Cream Fudge is a must try recipe for anyone addicted to Biscoff and fudge!

(Makes approx. 40 squares)

Ingredients:

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar (superfine)

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

10 Biscoff or Speculoos biscuits, crushed – add more or less to your own taste

Method:

Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
Place the clotted cream, sugar, golden syrup and vanilla in a large saucepan. Heat gently and stir until all the sugar has dissolved.
Turn the heat up, and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a candy thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte.
Finally fold half the crushed Biscoff/Speculoos biscuits through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining biscuits – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. Once set cut the fudge into cubes.

The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.

Recipe inspired by Rodda’s

Recipe Notes:

Check the fudge has reached the correct temperature by using a candy thermometer – it should reach 116°C / 240°F when ready. If you don’t own a thermometer, drop a small amount of the boiled fudge mixture into a glass of cold water. If a soft balls forms, then the fudge is ready to take off of the heat.
Choosing the correct sized tin is important. I find an 8 x 8 inch tin is ideal for this fudge recipe. If your tin is too small, the fudge will not be as thick as it should be and won’t set well.
Leave the fudge to set for at least 4 hours, preferably overnight for best results.
If you’re not a fan of Biscoff, you can easily leave them out of the recipe, or even swap for another of your favourite biscuits/cookies or confectionery.

I love the chunks of biscuit in this fudge!

Enjoy!

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Baking · Biscuits and Cookies · Buttercream and Frosting · Christmas · Cupcakes

Gingerbread Cupcakes

December 4, 2015December 17, 2022 What Jessica Baked Next20 Comments

Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!

It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!

I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.

Together the cupcake and frosting are the perfect Christmas combination.

When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!

(Makes 12)

Ingredients:

Gingerbread Cupcakes:

150g unsalted butter, softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon mixed spice

4 tablespoons (60ml) milk

Cream Cheese Frosting:

60g unsalted butter, softened

200g icing sugar, sifted

1 teaspoon vanilla extract

400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften

Method:

To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely.
To make the frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
Pipe the cupcakes with the frosting and decorate as desired.

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Baking · Biscuits and Cookies

Scottish Shortbread

November 30, 2015October 7, 2021 What Jessica Baked Next32 Comments

Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat!

There really is no other biscuit that quite compares to classic Scottish shortbread. With a rich and beautiful buttery flavour, shortbread is favourite for many people.

Every single Christmas we always have a box (or two or even maybe three!) of shortbread biscuits on hand ready to devour our way through. But for me homemade is definitely better so I thought it would be great to share my favourite shortbread recipe ready for your Christmas festivities. I’ve been making shortbread for years with my mum. My maternal side of the family hail from Dunblane in Scotland – it must be my Scottish roots that are the reason why I love making and eating shortbread as much as I do!

I’ve baked my shortbread in a Victoria sandwich cake tin. I love baking shortbread this way because you don’t need to roll out the dough and therefore will not risk overworking the dough. Once the shortbread is baked it’s important to cut it into eight wedges whilst still hot. This ensures you get nice, clean slices. The finishing touch is to sprinkle over caster (superfine) sugar just before serving.

If you want to do something different you could definitely use your favourite cookie cutters and cut out festive shaped biscuits. But do remember baking time will differ for smaller biscuits.

I’m a traditionalist when it comes to shortbread, I’ve never really been a fan of fancy flavour pairings, so that’s why I prefer to keep mine plain and simple. I sometimes add some chocolate chips to the dough or even dip the baked shortbread in melted chocolate for a little twist. But you could easily add any of your favourite flavours to the mix such as lemon or orange zest or even spices like cinnamon or ginger.

If you’re a regular reader of this blog, then you will know my favourite recipes are those that are both easy and quick to prepare. It may surprise you that this shortbread recipe only requires 3 ingredients and you will have homemade shortbread ready in less than an hour. So if you’re like me and sometimes forget about Christmas presents, but only remember at the last minute, they would make a brilliant edible gift for your close ones.

(Makes 8 shortbread wedges)

Ingredients:

100g unsalted butter, softened

50g caster sugar

175g plain flour (all-purpose)

Method:

Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Lightly grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Set to one side.
Cream the softened butter and sugar until pale and fluffy. This will take approx. 5 minutes – so use an electric mixer if you own one.
Now add the flour and stir well until incorporated and a soft and slightly crumbly dough comes together.
Press the dough into the cake tin and smooth into an even, flat layer with the back of a spoon, you can also use your hands to do this. Crimp the edges, score (don’t cut right through) the shortbread into 8 triangular portions. Then prick each portion with three fork stamps. Bake for 40 minutes, until pale gold.
As soon as the shortbread has finished baking, cut into wedges and leave to cool completely in the tin. Once cool, sprinkle with caster sugar.

Recipe Notes:

Cream the butter and sugar until pale and fluffy. Cream for at least 5 minutes to achieve the perfect textured shortbread.
Once you’ve added the flour, make sure you stir until it’s just about blended. Over handling the dough will mean your shortbread will not be as light and short as it could be.

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Baking · Biscuits and Cookies · Chocolate

Triple Chocolate Cookies

November 13, 2015February 14, 2023 What Jessica Baked Next21 Comments

Irresistible cookies filled with a mix of triple chocolate chips. Perfectly crisp on the outside, fudge like and chewy on the inside. Enjoy these bakery-style cookies with a glass of milk or a scoop of your favourite ice cream. You will be in cookie heaven!

If you know me well, then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside, but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about this cookie recipe is that you don’t have to chill the dough. Though, I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky, then I’d also recommend leaving it in the fridge for around 30 minutes to make the dough easier to roll.

You will combine the butter with brown sugar and a couple of drops of vanilla, then add an egg along with flour, raising/leavening agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven, but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

These cookies will keep for up to 3 days, they’re fantastic served as they are with a glass of ice-cold milk or you can warm one up in the microwave and serve with a scoop of ice cream.

(Makes 8-10 cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar

1 large free-range egg, at room temperature

Couple of drops of vanilla extract

165g plain flour

Pinch of salt (only add if using unsalted butter)

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

100g mix of dark and milk chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.

3. Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, fold through the chocolate chips and mix to combine into the dough.

5. At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake – once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration purpose.

6. Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

Recipe from “Baking Made Easy” by Lorraine Pascale

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Baking · Biscuits and Cookies · Chocolate · Cupcakes

Biscoff Cookie Butter Cupcakes

October 7, 2015May 9, 2023 What Jessica Baked Next90 Comments

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!

From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉

If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the ~~spoonful~~ jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.

So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.

(Makes 12)

Ingredients:

Vanilla Cupcakes:

150g butter or margarine, softened

150g caster sugar or light brown sugar

1 teaspoon vanilla extract

3 medium or large free-range eggs, at room temperature

150g self-raising flour, sifted

100g white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g butter, softened

250-300g icing sugar, sifted

1 teaspoon vanilla extract

200g Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double cream

Method:

1. Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
This cupcake recipe can easily be doubled or tripled to make more.
For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

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Baking · Biscuits and Cookies · Candy and Sweets · Chocolate

Cookies and Cream Oreo Fudge

September 17, 2015December 4, 2015 What Jessica Baked Next56 Comments

Classic clotted cream fudge studded with crunchy chocolate Oreo cookies. Just 5 ingredients and incredibly simple + easy to make! You are going to love this cookies and cream fudge!

I don’t think I’ve ever met anyone who doesn’t love fudge. I mean what’s not to like about creamy smooth sweet bites of pure deliciousness?

What I really like most about fudge, besides the fact it is delicious and seriously addictive, is how versatile each fudge recipe can be. I’ve already shared my Custard Cream Fudge (the best creation!). That recipe always goes down a treat with my blog readers, and when I made it for a charity bake everybody went CRAZY for it, and it sold out in less than 2 minutes!

After I realised the popularity of that fudge recipe, I decided to make a new version. I made this Oreo fudge to take over to my best friend’s house last weekend and yet again, like the previous times I’ve made it, this fudge went down a storm with everyone who tried a piece!

I’ve taken that previous fudge recipe and swapped the custard creams, which if you’re wondering are the British equivalent of golden Oreos for regular chocolate Oreo cookies. The fudge is just as tiring to make as I remember, I’m not gonna lie the recipe requires quite a bit of muscle to make! But after an extreme arm workout you can reward yourself with square after square of the yummy fudge! 😉

One of the best homemade treats and beautifully modelled by my sis!

This fudge requires just a handful of ingredients. It’s inspired by Cornish clotted cream fudge which always reminds me of family holidays in beautiful Cornwall. But I’ve added a twist, the fudge is speckled with crushed Oreos which are one of my favourite cookies!

The greatest thing about this simple recipe is that it’ll only take 30 minutes from start to finish to make and it doesn’t even require a candy thermometer! Making fudge can be an intimidating process, heating the fudge to the correct temperature, making sure it reaches “soft ball” stage. What is best about my recipe, is all you need to do with boil all the ingredients (minus the Oreos) for just 3 minutes then take straight off the heat and continuously beat the fudge until it turns nice and thick – that and waiting for the fudge to set are the two hardest parts of the recipe! Then finally finish by folding through the cookies. Leave it to set and then slice up!

The fudge would make fab gifts wrapped up or put into decorative jars. It is the best kind of sweet chocolate treat, perfect for any occasion! Enjoy!

(Makes about 32-40 squares)

Ingredients –

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

8-10 Oreos, crushed

Method –

Line an 8″ x 8″ square tin with parchment paper and set aside.
Place the clotted cream, sugar, golden syrup and vanilla in a medium saucepan. Heat gently and stir until all the sugar has dissolved.
Turn the heat up, and the bring the mixture up to the boil. Allow to boil for 3 minutes. Then take straight off the heat.
Using a wooden spoon, continuously beat the fudge for 10 minutes until it is really thick and matte.
Finally fold half the crushed Oreos through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining Oreos – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. Once set, cut into cubes.

Recipe Notes:

Fudge is best served chilled.
It will keep in an airtight container in the refrigerator or at room temperature for up to 2 weeks.

Enjoy the recipe everyone!

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Other treats you make like to try!

Flapjacks (British chewy oat squares)

Classic Chocolate Chip Cookies (a must try recipe!)

Custard Cream Fudge

Baking · Biscuits and Cookies · Chocolate

Classic Chocolate Chip Cookies

September 1, 2015January 7, 2017 What Jessica Baked Next72 Comments

Classic chocolate chip cookies. Soft, chewy and totally addictive!

Cookies are one of my food guilty pleasures, I love going back-to-basics and I thought it was about time share my go-to cookie recipe, jam packed full of gooey chocolate chips! I cannot think of anything more delicious!

Chocolate chip cookies are the ultimate treat. I think we can all pretty much agree on that? The perfect cookie in my opinion has to be soft and with chewiness to it. I’m not a fan of big cake-y cookies, I like a slight crisp outside, but a chewy interior.

I found the recipe for these delicious cookies when I was reading my friend Lilly’s blog post. She baked these cookies from Sally’s Baking Addiction (one of my fave blogs!) – they looked so delicious, that I had to try them out for myself! These cookies are simply the BEST chocolate chip cookies I’ve ever made and eaten.

I’m so happy to finally find a great chocolate chip cookie recipe! Most the cookies I’ve made before have either been dense, flat and greasy from too much butter and way too sweet. I once even added too much chocolate – yes, you can go overboard with the chocolate! I don’t even want to admit the amount of cookie dough and cookies I’ve munched my way through to find this brilliant recipe!

I love the addition of brown sugar in cookie dough – this brings a gorgeous caramel flavour to each bite. The other “secret” ingredient is cornflour (cornstarch), this guarantees the cookies are ultra chewy and soft – you must add it for the best CCC’s! Just a few teaspoons will make a whole lot of difference.

Preparing the cookie dough is really simple, it’s an all-in-one method with no mixer required! The hardest part is definitely resisting eating spoonful after spoonful of the uncooked dough! I’m sure we’re all guilty of doing this? 😉

I did my research and most sources suggested resting and allowing the cookie dough to chill in the refrigerator overnight. Overnight chilling not only adds to the flavour, but it will produce a thicker and far chewier cookie. It’s really tempting to bake the cookie dough straight away, but it is definitely worth the wait. Try it and you will see!

With this recipe I sometimes use a mix of milk and dark chocolate chips – this balances the sweetness and richness but if you prefer you can swap the chocolate chips for chunks of chocolate. When I visited New York last March, I was lucky enough to visit Jacques Torres chocolate factory in Brooklyn and have tour around the factory by Jacques himself. It was great to watch all the chocolate being crafted ready for Easter and see behind-the-scenes. I even got the chance to try his famous chocolate chip cookies. They were simply to die-for-good, the memories of biting into that chocolatey cookie…

I hope enjoying making and eating these as much as we did! Enjoy!

(Makes 16-20 depending on size)

Ingredients:

280g (2 and 1/4 cups) plain flour (all-purpose flour)

1 teaspoon bicarbonate of soda (baking soda)

1 and 1/2 teaspoons cornflour

1/2 teaspoon salt

170g (3/4 cup) unsalted butter, melted (not boiling hot, cooled slightly)

135g (3/4 cup) light brown sugar

100g (1/2 cup) granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

180g (1 cup) chocolate chips – I used a mix of milk and dark chocolate

Method:

In a small mixing bowl toss together the flour, baking soda, cornflour and salt until combined.
In a smaller bowl melt the butter. Add the sugars to the butter along with the vanilla and mix together until combined, this will take about 2 minutes.
Add the egg and egg yolk to the mixture and beat in to combine fully.
Fold the flour in, and mix until the dough starts to clump together. Finish by folding through the chocolate chips. Be careful not to over mix!
Place the cookie dough in a small bowl, cover with plastic wrap and leave to chill in the refrigerator for at least 2 hours. I made mine ahead of time and chilled the dough overnight – this is recommended.
When you’re ready to bake the cookies, preheat your oven to 325°/160 Fan assisted. Take the dough out of the refrigerator and allow to come up to room temperature – this will take about 10 minutes.
Portion the dough into balls – weigh for accuracy. Approx. 40g for each cookie. Now roll the cookie into an elongated shape – this will stop the cookie spreading out too much during baking.
Line 2-3 large baking sheets. Spread the cookies out on the baking sheets. Bake for 10-13 minutes, or until the cookies are a light golden colour.
Allow cookies to cool on the baking sheets for 2-3 minutes, then carefully transport to a wire rack to finish cooling completely.
Best enjoyed with a glass of milk or sandwiched together with ice cream! Enjoy!

Recipe Notes:

If using salted butter, reduce the salt to 1/4 tsp.
You can use a mix of milk and dark chocolate chips, if preferred.
Chill cookie dough for at least 2 hours prior to baking, overnight will produce the best results.

Recipe inspiration from Sally’s Baking Addiction

Serve with a glass of cold milk and you’re in chocolate chip cookie heaven!

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Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

Tim Tam Cheesecake

August 28, 2015March 24, 2016 What Jessica Baked Next55 Comments

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake!

The greatest thing about blogging is interacting with other bloggers and creating friendships with people who share the same passion as me. I started talking with my friend Lilly who writes the blog lillybites.com a while back. We have a lot in common and we both love food! When Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries.

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies even reviewing the recipe on her blog. If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries mainly focussing around Sydney. Her blog is definitely worth taking a look at.

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. Along with the Tim Tams I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo which is a malt flavoured cocoa drink.

As soon as I received the Tim Tams I knew exactly what I wanted to make. It had to be a cheesecake!

This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling. If you want you could substitute with chocolate Oreos or another of your favourite biscuit/cookie.

The cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla white chocolate cheesecake.

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake so I recommend starting with a small slice and then going back for your next slice! 😉

(Serves 10-12)

Ingredients:

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (1 and 1/4 cups) double/heavy cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method:

To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
To make the filling: Gently melt the white chocolate over a bain-marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.

(Picture courtesy of lillybites.com)

Read Lilly’s review of my cookie recipe here

Enjoy!

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Oreo Ice Cream Pie

July 3, 2015July 21, 2023 What Jessica Baked Next79 Comments

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

I’m taking a step back in time and revisiting an older blog recipe from 2015 with some brand new photos. My Oreo Ice Cream Pie is a sweet and refreshing summer dessert recipe.

I’m willing the sun and summer weather to come back with this recipe. As I write this blog post, it’s been pouring down outside and doesn’t feel like July. I have this ice cream ready for a sunny day, hopefully not too far away!

This amazing pie starts with an Oreo cookie base. Made with 2 packs/28 Oreo’s in total, mixed with 75g of melted butter. Give these ingredients a quick mix together, then press onto the base of a 23-inch/9-inch cake tin. I use a spring form tin, but a pie dish is also a good choice.

For the no-churn ice cream, take some double cream (make sure it’s nice and chilled so it whips well), grab a can of sweetened condensed milk, followed by some vanilla extract.

Firstly, whip the cream until stiff peaks start to form, pour in your tin of condensed milk, along with the vanilla, continue whisking until the mixture has thickened again. The final step is folding in another pack and a half of crushed Oreo’s, then spreading the mix on top of the cookie base.

Cover and pop in the freezer overnight. Decoration is totally up to you. I whipped the remaining 100ml of cream I had leftover and piped that on top of the pie and sprinkled over extra crushed Oreo’s.

When ready to serve, allow the ice cream pie to sit at room temperature for about 10 minutes before slicing. This gives the ice cream a chance to soften slightly and you get to enjoy the creaminess of this pie!

It lasts in the freezer for up to 3 months, so you have a slice of ice cream pie whenever you want!

Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

Prep Time 8 30

Total Time 1 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Base:

28 Oreo's (this is 2 x standard packets)
75 g butter (salted or unsalted) melted and cooled slightly

Oreo Ice Cream:

500 ml double cream chilled
1 teaspoon vanilla extract
397 g can sweetened condensed milk
1 and 1/2 packs Oreo cookies (this is 21 Oreo's) use the remaining Oreo's to decorate

Instructions

To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture intoa 23cm / 9-inch springform tin or pie dish, and press down until compact. Place in the fridge while you make the filling.
To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreo's and mix to combine. Transfer the mixture into the tin. Cover the top and leave to freeze for at least 8 hours, or overnight for best results.
To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin - if you’re having trouble removing it from the tin, it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of extra whipped cream and Oreo's, if desired.
The pie will keep in the freezer for up to 3 months.

More ice cream treats!

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Speculoos Cookie Butter Ice Cream

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Baking · Biscuits and Cookies · Cheesecake · No-Bake

Strawberry Lemon Cheesecake in a Jar {No-Bake}

June 22, 2015January 4, 2016 What Jessica Baked Next71 Comments

Strawberry Lemon Cheesecake in a jar! Layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, strawberries and cream. The perfect summer sharing dessert!

I was invited along with 14 other bloggers to create a foodie concoction using the humble jam jar. The Jam J-Art Challenge is to make food look good in a jam jar! I love layered desserts and one of my favourite recipes in a jar or glass is cheesecake. These Strawberry & Lemon Cheesecake in a Jar are my new favourite layered dessert!

And as the strawberries are in season and at their best, I thought I would make a summer-style cheesecake. My cheesecake is layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, a small layer of chopped strawberries, whipped cream and strawberries. The dessert itself is light, fresh and one of my favourite summer recipes to date. I’m new to layered desserts, I’m not the best at decorating these kind of desserts, so this challenge was great for me!

These pots are great for sharing (but I don’t usually like doing that when there’s cheesecake involved!). It’s new favourite way to serve homemade cheesecake and I will definitely be making these throughout the summer!

I made a few cheesecakes in smaller jars with some of the leftover cheesecake mix. To be honest, the recipe as well as filling one large jar (as pictured), will fill a few extra smallish jars too!

This dessert links in with this great campaign about desserts that have inspired our sweet treats today – ‘Desserts Through the Decades’. The campaign consists of an infographic and accompanying article, tracing the desserts that were once all the rage, both conventional and bizarre, from the 1910s to the present day. I think it’s a great campaign because you get to see all the different desserts, anything from the classic Victoria sponge cake, eton mess, to the cronut! You can click here to read more!

Makes enough to fill a 1L Kilner jar + approx. 1-2 small extra jars

Ingredients –

Biscuit Crumble –

12 digestive biscuits, broken into small pieces

55g unsalted butter, melted and cooled slightly

Lemon Cheesecake Layer –

500g cream cheese, softened at room temperature

85g (3/4 cup) icing sugar, sifted

300ml double cream

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

200g strawberries, hulled and cut into bitesize pieces

Toppings –

Whipped cream

Strawberries

Method –

1. To make the biscuit crumble: Crush the biscuit pieces in a food processor or a ziplock bag with a rolling pin until fine. Mix through the butter. Set aside, whilst you make the filling.

2. To make the cheesecake filling: Mix the cream cheese, icing sugar, vanilla, lemon zest and juice in a bowl. Whip the cream and then fold into the cream cheese mix.

3. To layer the cheesecake: Take approx. half the biscuit crumbs and sprinkle in the bottom of the jar. Follow by a layer of the cheesecake mix. Then top with the chopped strawberries. Top with another layer of cheesecake mix. Then scatter over some extra biscuit crumbs. Top with whipped cream and a strawberry for decoration.

4. Store in the refrigerator until ready to serve!

Enjoy the recipe everyone! I hope this dessert inspires you to make and invent your own cheesecake in a jar creations!