The Christmas (Biscuit) Edition
We've got my Triple Chocolate & Salted Caramel Cookies, Gingerbread Shortbread Biscuits, Lemon & Coconut Crinkle Cookies, Chocolate & Biscoff Linzer Biscuits PLUS the ONLY Roastie Recipe you need.
I know we are all collectively sobbing right now that this is the last newsletter from me before Santas big day (not quite sure anyone wants me dropping into their inboxes on Christmas morning) which is why I wanted to make sure this Bite was a jam packed, sugar laden, carb overloaded number so we have a whole hoard of deliciousness being served up today.
There are a sh*t tonne of recipes in this newsletter – so far we have 6 and I am currently debating with myself as I write this manically whether I should try and sneak in a 7th?? I say debating, it’s more like wishing time to fall magically into my lap because has anyone solved the issue of where time is dramatically slinking off to?
I was looking back on my 2023 List – ya know the one we all write in hope that we will do it but know deep down it’s never going to happen? And I think I have achieved a big fat zero. Like not a single one. It’s the very reason I despise the whole New Years Resolution business because it’s just another list to make you feel a little rubbish over not achieving those unrealistic goals you set yourself. So instead I make a list (which truth be told is masquerading as that darn new years resolution crap) and here’s what it said:
Get a new hobby. This was supposed to be pottery but we have postponed pottery to early 2024 because I became a total kitchen hermit in 2023.
Get a second tattoo. Never happened. Thought about it A LOT. Researched some good places, dm’d a few artists, and did nothing about it. Again, moving that to 2024.
Do a sky dive. This has been on the list since 2018. Moving it to 2024.
Start rock climbing. Now I have never done this but in my head, I feel I would be very good at this despite my insane lack of flexibility (I can’t touch my toes – I mean NO WHERE NEAR). This is based off nothing but my over inflated sense of what I can achieve. For instance, I will watch the Long Jump at the Olympics and think jumping 7 to 8 metres really is a breeze (I have tried this and can barely jump a meter but that won’t stop me thinking I could still do it). God loves some cocky confidence.
Go out and get dressed up more. I used to LOVE going out and getting all dressed up. Since I’ve entered my kitchen hermit era, I am sweat pants, gym pants, stretchy pants galore.
Lose that 1 stone of extra weight I put on during Covid. This is emotional baggage I can’t shift. It *could* be down to the cake I eat every single day but it still baffles me why.
Have more fun. I have been shocking at this, this year and have prioritized work and a lot of it, all year round. I managed to get myself hooked on baking this year I shifted chasing what everyone else was doing and went more with what Rubes wanted to do and found my happy place. But that happy place currently finds me working 7 days a week, from the moment I wake up to about 10pm at night every single day. So, gonna get that balance in check next year as the Libra in me is SCREAMING.
So now in my book, I’ve scribbled out 2023 and replaced it with 2024. Why am I telling you this and sharing with you some fairly cringey life goals? Cause everywhere is soon to be flooded with looking back on the year and people showing you what they have achieved and all the great things that are going on. I just wanted to politely remind you that if you didn’t set out to achieve anything this year or didn’t reach a single target you set for yourself, then same. Don’t worry about it.
We’ve got next year. 2024 is where it’s all at anyway, so I’ve heard?
…KITCHENAID DINNER!
For anyone who missed it, I did another giveaway courtesy of Christmas & my bank balance on Sunday. Just a little way of showing some thanks for the support and also a way of apologizing for you having to read through my weekly rambles.
But congrats to Kate Ranaleigh who is now the proud owner of a new kitchenaid which should arrive just in time for a spot of Christmas baking (or Christmas regifting, no judgement here).
Because we are also teetering on the edge of 20k Subscribers (yay for us!), I’m gonna do another one to kick off the new year cause New Year, New Baking (that’s the way the saying goes, isn’t it?) and will get that giveaway launched for Paid Subs the first week of 2024 so keep your peepers peeled for that!
We have so many delicious bites on the menu this week so we are gonna get right into it and spare all the fluff that normally comes with my newsletters.
This week, we have:
Galette des Rois. The latest Around the World bake and just in time for Epiphany for anyone who celebrates. I am still on the fence about this being deemed a cake but it is a buttery, flaky, almondy pastry which is easy to make and would be great served up alongside a crème anglaise, some ice-cream or just a drizzle of cream and honey. This recipe is from Raymond Blanc so you know it is pretty solid.
My ULTIMATE Rogue Roasties. I pride myself on my roast potatoes and have never had anything other than compliments, empty plates and requests for seconds whenever I make them. Why are they rogue? Cause they feature parmesan…and marmite. And before I hear any haters, you truly can’t taste the marmite, it’s just there in the background with those yummy, salty, umami vibes just ready to knock your socks off.
My Triple Chocolate & Salted Caramel Cookies. So I pride myself on my roasties AND my cookies. These aren’t just any cookies. These are THE cookies. The only ones you need in your life and the ones that just make everything that bit better. Shit day? Cookie. Good day? Cookie. Okay day? Cookie. Heartache, breakup, good times, celebration, birthday, Thursday. Whatever, just get your cookie on. These are made with black cocoa for that deep, rich, smooth flavour, laden with choc chips and dollops of salted caramel and then topped with some more melted chocolate and a pinch of sea salt. These are heavenly and they deserve a place in your belly.
Lemon & Coconut Crinkle Cookies. These just look festive and are incredibly easy to make. The combo of the lemon and coconut is incredible and gives them an almost sherbetty taste? The white chocolate and coconut finish makes these a MUST in any Christmas cookie boxes this Christmas.
Gingerbread Shortbread Biscuits. We all know shortbread is delicious but paired with some gingerbread spice and topped with cinnamon and cocoa sugar? YUM ALERT. These are incredibly moreish and make for the perfect edible gift if you also have left your Christmas shopping a little too late.
Biscoff Linzer Biscuits. My version pairs that almondy, melt in the mouth biscuit with chocolate and Biscoff. A trio of goodness all stacked into one sandwiched biscuit. They are naughty, they are nice, and they are annoyingly easy to eat.
There is no additional chat from me with these recipes this week because I am already being alerted that this newsletter is going to be too long for email so we are keeping it short and sweet to maximise room for the important stuff. The good stuff.
First up is the latest installment from my ‘Around the World’ series, a French Galette des Rois. I likened this to one of those almond croissants you can buy in the shops, just without the faff. Super easy to make and in this recipe, we use shop bought puff pastry. My only advice is to make double. The end result is slightly on the smaller side so whilst this is great to make if you’re hosting this Christmas, make two to ensure your guests (and most importantly, you) have enough to eat.
This recipe is from Raymond Blanc so you know it isn’t one you need to really mess with (although I would recommend studding the almond cream with some fruit or a layer of jam to help cut through the butteryness).
Recipe Makes: 1 x 20 cm Galette
Y O U – W I L L – N E E D –
Pastry
400 g Ready Made Puff Pastry
1/2 Egg Yolk, to glaze
Filling
75 g Unsalted Butter, room temp
75 g Icing Sugar
75 g Ground Almonds
1 Whole Egg
1 Egg Yolk
1 tbsp Dark Rum
Glaze
1 Egg
1 Egg Yolk
1 1/2 tsp Single Cream
M E T H O D –
To begin, lightly flour your work surface. Divide the pastry into two and roll out to approx. 3mm thick.
Cut out a 20 cm circle for the base from one sheet and a 22 cm circle for the top out of the other sheet. Transfer to a baking sheet and pop into the fridge for about 30 mins to firm up, making it easier for you to construct the galette later.
In the meantime, make the almond cream by whisking all the ingredients together in a large bowl and mixing until you have a smooth texture. Transfer the cream to a piping bag and pop in the fridge until needed.
Once your pastry has chilled, place the largest pastry disc onto a baking sheet.
Brush the reserved beaten egg yolk for the pastry around the edge (approx. 2cm border).
Pipe the almond cream into the centre and then with a palette knife, spread the cream into an even circle up to the 2 cm egg yolk border.
Carefully drape the remaining circle of pastry neatly on top. Press gently on the edge to seal the pastry.
With a knife, score the outside edge of the pastry all around to trim. This will completely seal the two rounds of pastry. Use the back of a spoon or a fork to press down on the pastry border to create a decorative finish.
Chill the galette for 1 hour in the freezer to firm up the pastry to reduce any pastry shrinkage.
Preheat oven to 180°C/350°F/Gas Mark 4.
Mix the beaten egg yolk and cream for the glaze before brushing over the galette using a pastry brush.
With the side of a fork or back of a knife, start from the centre of the Galette and score a curved line up to the edge of the pastry. Repeat all the way around.
Bake the galette for 45 minutes until beautifully golden brown.
Leave it to rest for 5 minutes before serving.
Next up we have Rubes Rogue Roasties. This has been my go to recipe for years now and will be what I am serving up on the table this year. Roasties are supposed to be a nice little side accompaniment but these are the whole damn show. They steal the limelight, they steal the thunder and they will steal your heart (too far??). The secret to my roasties is the flavour. We go BIG on flavour which means these are great with just about everything and also nothing. I can eat these straight from the pan, no dunking in gravy required.
Velvety smooth middle and a crunchy, crisp outside? Yes. Lashings of parmesan for extra crisp and saltiness? Yes. Marmite and thyme for added umami. YES. YES. YES.
Some top tips to perfecting them:
Let your par boiled marmite covered potatoes steam dry on a cooling rack before tossing in flour and adding to your roasting tray
Add the ghee to a hot roasting tray. Don't worry about popping it in the oven to preheat, just place it on top of the hob and let that do its thing on a medium heat. Remember - hot tray, cold potatoes for max crispiness
Don't overfill your roasting tray with the potatoes - this will steam your roasties as opposed to...well roasting them. Distribute them into two tins if necessary but give them PLENTY OF ROOM to do their thing.
Don't peel your garlic, keep them in the skin and eat when roasted. DIVINE.
Ghee has a super high burning point which allows for a crispier roastie. You can use your oil/fat of choice but you should be able to find ghee in most supermarkets down the wood food aisle. It will give a lovely buttery, nutty taste to the roasties which is just droolicious.
Recipe Serves: 6 (or 8 depending on your potato consumption levels)
Y O U – W I L L – N E E D
1.25 kg Maris Piper Potatoes*, peeled & chopped to same size
Sea Salt
10 g Semolina
25 g Plain Flour
1 tbsp Marmite
10 tbsp Ghee
1 Bulb Garlic
Fresh Thyme & Rosemary
Parmesan (as much as your heart says)
*Yukon Gold & Russet would also work well
M E T H O D –
Get that oven preheated to 200C Fan. Put the peeled potatoes in a pan (make sure they are all roughly the same size to boil and roast at the same time), add cold water and a good sprinkling of salt and bring to boil
Reduce to simmer for 5/6 mins (may need longer depending on size) and prick with a knife to see if the middle is softened - we don't want them mushy but we want them soft whilst holding their shape well. Drain the water from the pan. Add the marmite and give the saucepan a good shake - this will cover the potatoes in the marmite whilst also roughing up the edges. WHICH IS GOOD.
Let the potatoes steam dry on a cooling rack. In a large bowl, add the plain flour, semolina and a good pinch of salt. Mix well before adding the cooled marmite covered potatoes and coating well in the flour mix.
Pop roasting tray across two hobs, turn both up to a medium heat. Add in ghee and garlic cloves, skin ON. You don't want these to burn as they taste AMAZING once roasted.
Add potatoes to the tray (use tongs) and cook on the hob until the sides are all lightly browned & crisp
Dip sprigs of rosemary in the hot ghee before brushing over potatoes before popping in the oven for approx 30/35 mins
Turn over potatoes halfway through. 5 mins to the end, grate over a good helping of Parmesan all over the potatoes. Pop back in the oven
Remove from the oven. Turn over the potatoes one last time and grate over another light (or heavy, I won't judge) sprinkling of Parmesan, lots of fresh thyme leaves and another pinch of sea salt (to taste).
Remove the garlic cloves from their skin, scatter amongst the roasted potatoes and serve hot.
Moving into the Biscuit segment of the newsletter. I had grand plans for this whole biscuit box setting but we’ll just settle for 4 this time round because wow I am behind in life. First up we have my ultimate Triple Chocolate & Salted Caramel Cookies.
There’s nothing better than after a long day, popping in some frozen cookie dough into the oven and tucking into a slightly warm, slightly gooey and slightly underbaked cookie on the sofa. The key to these is freezing them before you bake. Please do not defy me on this or think you know better. Why? Because Rubes is always right but also mostly because this way you will get that slightly chunky cookie and they won’t all splodge out in a mess. Freezing them also means you can hoard a secret stash whenever the cookie cravings call.
Soft, gooey middle, with crisp crunchy edges. This is how you do cookies, just the way they should be.
Recipe Makes: 16 Cookies
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