Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Two – Chocolate Zebra Biscuits June 15, 2013

Tiger Cookies

These rich, stripey shortbread biscuits are perfect with chocolate mousse or a cup of coffee.




45g dark chocolate, roughly chopped

45g white chocolate, roughly chopped

125g unsalted butter, room temperature

100g caster sugar

1 large egg, room temperature

1/2 tsp vanilla extract

250g plain flour

1/2 tsp baking powder

pinch of salt




Melt the dark chocolate over a pan of hot water, remove from the pan then do the same with the white chocolate. Leave both bowl’s of melted chocolate to the side.

Put the butter in a bowl and beat until creamy. Add the sugar and beat until pale and fluffy. Beat the egg with tha vanilla until just combined, then gradually beat into the butter mixture. Sift the flour, baking powder and salt into the bowl and using a wooden spoon or dough hook work in until thoroughly combined into a dough.

Divide the dough in half and put one half in another bowl. Work the melted dark chocolate into one portion of the dough and the white chocolate into the other. Form the white chocolate dough into a brick-like shape and place between 2 sheets of clingfilm. Roll out to a 20 by 15cm rectangle. Slide onto a baking tray and chill for 30 minutes. Repeat with the dark chocolate dough.

To assemble the biscuits put the white chocolate rectangle on your worktop. Peel off the top sheet of clingfilm. Peel off the top sheet of clingfilm from the dark chocolate rectangle and place it on top of the white chocolate dough. Gently press the two dough’s together. Peel off the uppermost sheet of clingfilm. Using a sharp knife, neaten up the rectangle so it’s exactly 20 by 15cm, then cut lengthway’s into 3 strips, each 20 by 5cm. Stack up the 3 strips to make a thin brick-like shape. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180c/gas 4. Cut the dough brick across into 5mm slices and set them slightly apart on baking sheets. Bake for 10 – 12 minutes or until lightly brown on the edges. Remove from the oven and leave on the tray’s to firm up and cool, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes about 20


No-Bake Nutella Cheesecake June 2, 2013

Nutella Cheesecake 1Nutella Cheesecake 2








The most important thing about this recipe is that you simply must keep tasting as you’re making it…well it is Nutella!


I used an 8″ pan which is why it’s so deep but you could easily use a 9″ pan instead. I used a Push Pan which I got from Lakeland but if you have a Springform pan that will work just as well.




1 ¼ cups of Crumbed Digestive biscuits
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, room temperature
1 cup of Icing Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Extra Thick Double Cream

For the Topping:
1/2 cup of Extra Thick Double Cream

4 oz of Dark Chocolate Chips
1 tsp of Butter, room temperature




In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

Press the mixture in the bottom and one inch up the sides of your pan, put it in the fridge.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Pour the batter into the prepared crust, cover the top of the pan with a plate or cling film and (this is the hard part) leave it in the fridge overnight.

About an hour before you are ready to serve it, make the ganache.

In a small saucepan, add the cream and bring it to a simmer.

Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

Leave the ganache to set slightly, not too much as you still need it to be spreadable.

Pour over the cheesecake and spread to the edges of the cake. If you do leave it to set too much you can zap it in the microwave for, seconds only.

Place it back in the fridge for about an hour to set a bit.

Remove from the pan, and top the cheesecake with some chopped hazelnut.

To cut it neatly, have a jug of hot water to dip your knife into between cuts.


Chocolate Chip Cookies July 14, 2012

This is said to be the secret recipe that Jacques Torres uses for his Cookies, whether it is or not I don’t know, but they are really good.


Makes approximately 6 dozen, or you could halve the ingredients to make less




1 lb unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups light brown sugar

4 large eggs

3 cups plus 2 Tbsp plain flour

3 cups bread flour

1 Tbsp salt

2 tsp baking powder

2 tsp bicarbonate of soda

1 Tbsp vanilla extract

2 lbs Chocolate, milk or dark, coarsely chopped or as I did, seal it in a plastic bag (zip lock) & whack it with a hammer a few times.




Preheat oven to 180C/gas mark 4 1/2. Line many baking sheets with baking parchment.

In a large bowl cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Add both flours, baking powder, bicarbonate of soda, vanilla and chocolate, mix until well combined.
Using a dessert spoon for larger cookies or a teaspoon for smaller cookies, scoop the dough onto the prepared baking sheets, allowing at least 2” between them as they will spread. Bake until lightly browned, but still soft, about 20 minutes for the larger cookies and about 15 minutes for the smaller cookies. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Enjoy 🙂


Melting Moments February 17, 2012


250g unsalted butter, softened

60g icing sugar, sifted

1/2 tsp vanilla extract

250g plain flour

60g cornflour

red food colouring (the gel type works best)

For the filling

125ml full-fat or semi-skimmed milk

2 Tbsp plain flour

125g caster sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

2 Tbsp jam


Beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few more seconds

Sift the flour and cornflour together into the bowl and mix until smooth.

Paint a straight line of food colouring on the inside of a piping bag, from the tube opening of the bag. Spoon the mixture into the piping bag.

Spoon 32 spoonfuls onto the baking tray. Chill in the fridge for about 15 minutes to firm.

Preheat the oven to 180C/350F/gas mark 4.

Bake the biscuits for about 15 minutes until they are pale golden. Leave for a few minutes before transferring to a cooling rack.

To make the filling, heat the milk with the flour in a small saucepan, whisking constantly until the mixture thickens and boils. Whisk over a very low heat for a minute too cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with cling film to prevent a skin forming and leave until completely cold.

Beat together the butter and sugar until very pale and fluffy. Add the thickened milk mixture and vanilla and beat until light, creamy and almost white.

To assemble, spread a little jam on the bases of half the biscuits. Spread the cream filling onto the other halves and sandwich the two halves together.

Here’s another slightly different recipe…

You can use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing sugar.


100 g (3/4 cup) plain flour
30 g (2 tbsp) cornflour
60 g (1/2 cup) icing sugar
100 g (1/2 cup) butter
2 Tbsp milk
1 tsp vanilla extract


Sieve the flour and the cornflour together into a bowl.

In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

Put in the flour mixture, milk and vanilla extract and mix until smooth and there are no lumps.

Preheat the oven to 180 degrees centigrade/ 350F/Gas mark 4.

Make small balls, flatten lightly with your palms and bake.

Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.


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