My end of semester assignments and the holidays have kept me pretty busy over the last few weeks, so I have unfortunately neglected my blog, but not my baking! As you can imagine there has been a lot of cooking and baking over Christmas so I have a lot to share. The first of which being these really addictive Sugar Cookies (seriously, we demolished them). One of best friends bought me Hello Kitty cookie cutters for Christmas, she knows me so well! So a few days after Christmas we put them to good use.
2 3/4 cups plain flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of butter (room temp)
1 teaspoon vanilla essence
Preheat oven to 180 degrees c
In a bowl, mix together the flour, baking soda and baking powder
In a separate, large bowl cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually beat in the dry ingredients.
Leave to set for at least an hour in the fridge (covered in clingfilm)
If you are not cutting shapes, roll rounded teaspoonfuls of dough into balls and place onto a baking tray lined with clingfilm.
If using cookie cutters then roll out the dough and cut shapes out that are around 1 inch thick.
Bake for ten minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
One of my best friend’s turns 21 this week and I am obviously going to take advantage of this opportunity to bake him a cake. While researching the perfect type of icing to use, I came across this really easy recipe for butter icing. Just add whatever flavoring or food colouring you want at the end!
This Nutella Chocolate Roulade is a mouth-watering take on the original Swiss Roll. My Auntie made this yesterday for my cousins 13th birthday and it was delicious. I was afraid she was going to keep this recipe a secret but she was nice enough to let me have it. So I am passing it on to you with high recommendation’s.
Butter, for greasing
100g plain chocolate
100g caster sugar, plus extra for dusting
For the filling:
1/2 vanilla pod
1 tablespoon dark rum or Tia Maria
75g Nutella chocolate spread
Icing sugar to decorate
Grease a 33 x 23cm Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.
separate the eggs and whisk the egg yolks with the sugar until very thick and pale colour. Beat in the egg whites until stiff, and then fold into the chocolate mixture.
Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to touch.
Turn the sponge out onto a sheet of greaseproof paper that has been generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with warm, damp tea towel and leave to cool.
To make the filling, split the vanilla pod in half and scrape out the seeds. Gently whisk with an electric mixer until stiff, then spread the Nutella over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling. To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates.