- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
Digestive Biscuits with Raisins
This easy recipe is adapted from Gary Rhodes' recipe for digestive biscuits with few personal changes. I added a little more sugar as I wanted to be more sweet and I added raisins as they go perfect in this combination.
If made simple, with no raisins can be perfectly used as base for a cheesecake. In any case these crispy, sweet digestive biscuits are so good that I decided to make them constantly for my family. The oats bring their specific flavor and are very good with tea or coffee in the morning or for kids.
- Makes about 17-18 biscuits
- 1 cup (100 g) wholewheat flour
- 1 cup (100 g) rolled oats
- 4 tbsp sugar
- 1 tsp baking powder
- 3 tbsp raisins
- pinch of salt
- 1 stick butter (100 g) butter, at room temperature
- 2 tbsp milk
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency.Let the dough rest 15 minutes in the fridge.
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.