Granny's Kitchen

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

Lemon and White Chocolate Biscuits September 3, 2012



125g butter, softened

125g caster sugar

1 tsp lemon extract

1 egg

450g plain flour

1 tsp baking powder

2 Tbsp milk

300g white chocolate




Pre heat oven to 170C/gas mark 3. Line two – three baking sheets with baking parchment.

Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon extract and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill for 45 minutes.

Roll out the dough on a lightly floured surface to about 4mm/¼in thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.

Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely. When cool, melt the chocolate in the microwave, 30 seconds at a time.  Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.



Lemon and White Chocolate Cupcakes June 26, 2012

Makes 12 – 18


Ingredients, for the cupcakes


120g butter, room temperature

150g caster sugar

grated zest of 1 lemon

2 large eggs, room temperature

200g self-raising flour

1 tsp baking powder

125ml milk

50g white chocolate chips


For the white buttercream


120g butter, softened

200g  icing sugar, sifted

50g white chocolate, melted and cooled


To decorate


50g white chocolate chips

grated lemon zest (optional)




Preheat oven to 180C/gas mark 4. Line a cupcake tin with cupcake cases. Sift the flour and baking powder together and set aside.

Cream the butter and sugar together until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk. Finally stir in the white chocolate chips.

Spoon the mixture into the cases and bake for 18 minutes. Place on a wire rack to cool completely.

To make the buttercream, cream the butter in a bowl and gradually add the icing sugar until smooth and creamy. Add the cooled, melted chocolate and continue creaming until fully combined. Pipe the buttercream onto the cakes and garnish with the white chocolate chips.


Chocolate Covered Sandwich Cake April 30, 2012


This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.




125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk


For the filling


50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)




Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.





Rum Fudge December 14, 2011

Filed under: Condensed Milk,White Chocolate — dogsmum @ 8:57 pm

This is a really easy fudge recipe.


300g white chocolate

200ml sweetened condensed milk (ohhhh I love that stuff)

2 tsp rum flavouring

baking parchment

a dish or baking tin


Line your baking tin or dish with baking parchment before you start heating the ingredients, to avoid a panic when it comes to stage 3

1. Put the condensed milk and white chocolate into a saucepan and heat on a medium heat until the chocolate has melted.

2. Remove it from the heat and add the rum flavouring. Stir it in well.

3.Pour the mixture into the prepared dish/baking tin and put the dish into the fridge to cool for about 3-4 hours. If it seems too soft, leave it for a bit longer. Leave it overnight if you like (if you can)

4.Lift the block of fudge out of the dish (it should be easy if you lined it with greaseproof paper) and onto a chopping board.

5.Chop it into whatever size or shape you want.



To make Peppermint Fudge, replace the rum flavouring with with peppermint flavouring.

To make Almond Fudge, replace the rum flavouring with almond flavouring and some chopped almonds


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