The Best Chocolate Biscuit Recipe

 Last Christmas James bought me the fabulous Primrose Bakery cookbook and to my delight one of the recipes inside was for Afghan Biscuits, I hadn’t seen, heard or eaten these biscuits for years.

When I was thirteen my first job was in a cake shop at the bottom of my road, called Cake Craft run by a guy from Australia. I use to ice the cakes and make the sandwiches. One of the things he use to  make was these traditional Australian biscuits, Afghan biscuits and I loved them. Full with lots of coco power and covered in 70% coco icing and topped with a walnut.

So when I saw the recipe in  the book it was the first thing I made and they tasted just as great as I remembered.

200g unsalted butter, at room temperature
75g golden caster sugar
175g plain flour, sifted
25g cocoa powder, sifted
50g cornflakes
Buttercream Icing
90g 70% coca dark chocolate
60g unsalted butter, at room temperature
70g icing sugar, sifted
1 tsp semi-skimmed milk
1/2 tsp vanilla extract
4 walnuts to decorate
Preheat oven to 180c/gas 4. Line a baking tray.
Cream the butter and sugar together with an electric hand mixer, until pale and fluffy. Gradually add the flour and cocoa powder and beat again. Stir in the cornflakes with a spoon.
Put approx 2 tablespoons of the mix in neat piles on the baking tray, leaving a little space in between each one, and flatten them slightly with the back of a fork.
Bake for 15 mins, or until firm to the touch. Allow to cool slightly on the tray before transferring to a wire rack.
To make the icing melt the chocolate until smooth and a pouring consistency. In a separate bowl beat the butter, icing sugar, milk and vanilla together until smooth. Add the melted chocolate and beat until thick and creamy with and electric mixer. If it looks too runny keep beating – this will thicken it up and improve the consistency.
When biscuits are completely cool, ice with a spatula and decorate with walnut halves.

Jerk Sweet Potato & Black Bean Curry

I chose to make this recipe as part of my new healthy eating plan as it contained black beans that were on my superfoods list. It was really easy to cook and so tasty, I’ll make this again.

Sweet potatoes count as one of your five a day and are full of vitamin A which protects your vision and boosts your immune system and black beans which are packed full of protein, fibre and flavonoids – an antioxidants that help your arteries stay relax and pliable.

1 onion finely chopped
2tbs oil
Small bunch of coriander chopped
4 tsp Jerk seasoning
400g chopped tin tomatoes
4 tsp white wine vinegar
3 tsp sugar
2 sweet potatoes, cubed
400g black beans
1 red pepper chopped
600g veg stock

Fry the onion and peppers for 5 mins. Add the jerk seasoning and half the coriander, fry for one minute.

Add the tin tomatoes, stock, vinegar and sugar, simmer for 10 mins. Then add the sweet potatoes and simmer for 10 more minutes. Add in the black beans and simmer for 5 more mins. Then cool and chill for up to two day.

To Serve heat through gently on the hob and scatter the remaining coriander.

Carrot and Lentil Soup

One of my other New Year Resolutions was to cook a new recipe each month. So far, this month Ive cooked three. This was my first, I’d never made soup before and found it incredible easy and surprisingly tasty… I thought due to lack of ingredients it was be tasteless but it was super yummy, quick and easy and very good for you. I will definitely be making this one again… regularly.

600g carrots grated
140g red split lentils
1Ltr veg stock
125ml milk
2tsp cumin seeds
pinch of chilli flakes
2tbs olive oil

In a large sauce pan dry fry the cumin seeds and chilli flakes for 1 min, then remove half the seeds and set aside for later.

Add oil, carrots, lentils, stock and milk, simmer for 15 mins until the lentils are soft, then blend till smooth.

Season to taste and sprinkle with the remaining toasted spices.