Granny's Kitchen

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

Very Berry White Chocolate Rocky Road September 30, 2017

Ingredients

 

300g white chocolate, broken into chunks

100g malted milk biscuits, btoken into small pieces

100g chopped nuts OR 75g rice krispies

200g pink & white mini marshmallows

18g freeze-dried strawberries OR 70g ruby berries & cherries (I used Whitworths berries & cherries)

 

Method

 

Line a 29cm square tin with parchment paper.

Melt the chocolate in a dish over hot water until smooth.

Put the biscuits, nuts OR krispies & most of the marshmallows into a large bowl and pour the melted chocolate over stirring well to coat everything.

Tip the mixture into the prepared tin, spreading out to fill the corners and pressing down. Scatter the remaining marshmallows and the dried strawberries OR the ruby berries & cherries on top & press down gently with the back of a spoon.

Put in the fridge for at least 3 hours then cut into squares to serve.

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Lemon and White Chocolate Biscuits September 3, 2012

Ingredients

 

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

 

Method

 

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)

 

Method

 

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.

 

 
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