Breakfast Club - Smug Pancakes with Summer Berries

I love summer!  I love the warm weather, the longer days, the bumble bees and most importantly, I love all the summer fruits.  I just can't get enough of them.  This morning I decided that raspberries are my all time favourite summer fruit ... apart from passionfruit!  Strawberries, apricots and peaches all rank pretty highly too, as do nectarines and plums!  Just can't get enough of summer!

Smug Pancakes with (A Few Of My Favourite) Summer Berries!
1 batch of Smug Pancakes
60g caster sugar
1 vanilla bean, halved lengthways (pop the bean into a jar of caster sugar afterwards)
1 punnet raspberries
1 punnet blueberries
1 punnet strawberries, washed, hulled, quartered
 

 
Combine the sugar, 1/4 cup of water and the vanilla bean in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Add berries and cook for 1 minute until just soft. Remove from heat.
 

 
Serve the berries spooned over the warm pancakes.  I also served this with some sweetened vanilla yogurt, just mix a small amount of icing sugar into low fat natural yogurt and stir through with a dash of vanilla extract.
 
Serves 4
Adapted from the Taste Website
 

 
The vanilla (I love the little spots of vanilla seeds that disperse through the sugar syrup) added a wonderful flavour to the sweetness of the fruit, the perfect way to start the day!  Think we might be having these summer fruits for breakfast next weekend too ;0)

Homemade Dulce de Leche

So I've been a bit out of the loop lately, but I have some excuses all prepared;

1. Work has been insane!  So insane that I actually ended up having to work all of last weekend and stayed back till 7 most nights too.
2. Exercise is not good for your health people!  I sprained my ankle while out running and a week and half down the track (pardon the pun!) it is still swollen and painful ... apparently there is some potential its not just sprained but I'm not exploring that possibility at the moment and excuse three is the reason why ...
3. Remember this post?   Well tomorrow is the big day and I have been asked to make 150 cupcakes (yep, 150!) for the reception ... in a castle ... in the highlands (practically) ... no pressure!  This has taken a fair amount of planning let alone time actually in the kitchen making and decorating them.  I'll be sure to share with you all the pics and recipes from the big day, starting today!  I'm so excited for both of my lovely friends, I can't wait to share in their day.  Miss KH performed two beautiful songs for us at our wedding, one of which she had to rewrite the music for because the sheet music was only available for the piano and she was playing the guitar.  If she loves the cupcakes half as much as I loved her songs I'll be very proud!

Does that get me off the hook?  I really will try to be a much better blogger ... one day ;0)

There are three flavours of cupcakes for the wedding.  White Chocolate and Raspberry which I've made before, Chocolate and Peanut Butter (a favourite flavour combo of the bride's) and Dulce de Leche.  The last two I have never made before and I would have loved to have had a dry run with them both but thanks to work that plan went out the window.  Dulce de leche is something I've heard a lot about but never actually tasted or seen available in the shops so to make these cupcakes I had to start from scratch and make my own Dulce de Leche, a vanilla infused milk that is basically boiled / simmered until it becomes caramelly and lush!

Homemade Dulce de Leche (Dolce di Latte)
2 litres whole milk
500g caster sugar
1 tsp sea salt
2 vanilla pods

Pour the milk into a large non stick pan over a medium heat.  Add the sugar and salt.  Split the vanilla pods length ways, scrape the seeds out from the pods, then add the seeds and pods to the milk.

Turn the heat to medium-high, and whisk or stir the mixture constantly until it comes to a full boil.  Turn the heat down to a bare simmer and continue to cook, uncovered, for 2-3 hours, until you see the dulce de leche reduce and become thicker.  If in doubt, move the pan to your smallest ring once the milk is at simmering point and use your lowest heat to keep it turning over very gently.  If the heat is too high, your milk will boil over and develop a rough skin on top, which won't dissolve no matter how much you whisk it later.  Whereas if the heat is too low you'll just have to cook it longer, no harm done.

Check the consistency after about 2 hours and remove the vanilla pods.  Continue to simmer if necessary - the consistency you are looking for is a loose caramel, remembering that the mixture will thicken more as it cools.  (My batch took 3 and half hours).

When it gets there, whisk it until smooth, using a balloon whisk.  Pour into small jars and leave to cool.  when completely cold, seal the jars with lids and keep in the fridge for up to a month.  if you hermetically seal the jars, they will keep (unopened) in a larder for up to a year.

Makes 750ml
Taste Italia Magazine, July 11

I'm a bit of a vanilla freak, just can't get enough of that sweet comforting flavour but when paired with the caramel notes in dulce de leche I have to admit I am in 7th heaven! 

Vanilla and Raspberry Sauce

I was in need of a quick fix for dessert tonight.  That and the fact that I had some raspberries sat in the fridge that were getting ever riper with every tick of the clock led me to this recipe over at Half Baked that I had book marked a little while ago.  A few tweaks (which unfortunately did not include chocolate on this occasion!) and dessert was on the table in record time ;0)

Vanilla and Raspberry Sauce
2 punnets fresh raspberries (although frozen works too)
1 tbsp cornflour
2 tbsp lime juice
65g vanilla sugar

In a small sauce pan, combine all of the ingredients and bring to a boil over medium-high heat. Cook until the berries have broken down about 5 min.

Serves approx 6 people

Adapted from Half Baked

The sauce can be used as is or you can remove the seeds by passing it through a fine sieve.  Half Baked suggests using a cheesecloth to ensure absolutely none of those little suckers get through.  I guess the seedless-ness of it depends on what the sauce is to be used for, over ice cream we've left the seeds in, but in a cake or for posh pancakes then you may want a perfectly smooth sauce.

All In White Whoopie Pies

When it comes to the new Whoopie Pie craze I concluded that I had resisted long enough.  As much as my loyalties lie with cupcakes I kinda felt it was time I should make an informed decision.  Cleverly disguised as part of Hubby's anniversary present I have ventured into the world of Whoopie Pies and .... I think I really like them!  OK, I'll admit these guys are a little on the 'rustic' side of pretty but as far as taste goes I was pretty impressed and Hubby loves them.  I expected them to be more cake like but they are more of a cross between a cake and a sweet soft biscuit with a very definite sugar rush.  And as far as presentation goes then I reckon practice will make perfect!

I have done a bit of research on the Whoopie Pie phenomenon and apart from reading the usual facts and figures, made by the Amish from leftover cake batter and when the lucky recipients opened their lunchboxes they exclaimed 'Whoopie!' I also found that they are traditionally made with vegetable fat.  This put me off a bit.  I'd rather eat a block of butter than a block of vegetable fat any old day!  When Dan Lepard's recipe for Whoopie Pies appeared in last months Sainsbury's Magazine vegetable fat free things were looking up.

All In White Whoopie Pies
The Vanilla Whoopie
75g unsalted butter
1 large egg
150g caster sugar
125g soured cream
25ml cold milk
1 tsp vanilla extract
3/4 tsp bicarbonate of soda
275g plain flour
The Marshmallow Cream
100g mini or regular white marshmallows
50ml milk
125g very soft unsalted butter
The Icing
200g icing sugar
Sugar balls, or sprinkles, to decorate

Line a large baking tray with non stick baking paper and preheated the oven to 180C.

Melt the 75g of butter and set aside.  Using an electric hand mixer, whisk the egg until light and fluffy.  Beat in the sugar, a third at a time, until thick and glossy.

Beat in the melted butter, soured cream, milk and vanilla.  Sift the bicarbonate of soda and flour into the bowl and beat until smooth.  Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut sized balls, 3-4cm apart.  You'll need to bake in batches.

Bake for 13-14 mins until almost evenly golden on top.  Leave to cool for a few mins, then transfer to a cooling rack and bake the remaining mixture.

For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool.  Beat the butter until creamy and soft then gradually beat into the marshmallow cream.

For the icing, mix the icing sugar with 2-3 tbsp of cold water.  Spread a little on each whoopie.  Decorate with mimosa balls and leave to set.  They will keep for up to 6 hours once filled and iced.

Makes 28 individual whoopies or 14 sandwich whoopies
Dan Lepard, Sainsbury's Mag, June 10

Dan has noted that the cakes can be made up to 2 days ahead or can be frozen (unfilled).  I also popped over to his website and he has a slightly different recipe for a Marshmallow Buttercream that I would quite like to try.  The magazine has quite a few variations to the basic recipe that I can't wait to try, first on the list is the Passionfruit Whoopie. 

I used a small-ish ice cream scoop to measure the mixture out onto the trays.  Even with this though I still ended up with sizes ranging from extra large to petit.  Next time I'll try piping the mixture.

Rhubarb Custard Crumble Tart

When I first made it the the UK all those years ago, my 'Auntie' and 'Uncle' in Chester very kindly put me up for two years.  I know!  Can you imagine putting someone up in your home for two whole years!  Amazing people and technically speaking not my true Auntie and Uncle as Auntie Linda and Mum were friends since childhood.  When my Grandparents decided to pick up sticks and move their young family from London to Tasmania Auntie Linda came out with them for two years before returning back to the UK where she then met my Uncle and started a family of their own.  Anyhoo, all those years later I turned up on their doorstep and the rest is pretty much history. 

Auntie Linda, Mum and my second cousin Michele

Now the reason I started telling this story is because it was this period in my life that introduced me to rhubarb - before then it was very definitely relegated to the 'I Don't Like' file.  There used to be a lovely old couple who had a house a few doors along from us when I was little and they had the most amazing veggie patch in their backyard.  I remember being all of 5 years old and Flossie (that would be one half of the lovely old couple) used to force feed me and my brother raw rhubarb straight from the garden, hence it being added to the 'I Don't Like' file.  Anyway, Auntie Linda and Uncle David also had an amazing garden in which they also grew rhubarb.  One night after work Auntie Linda produced the most amazing Rhubarb Crumble for dessert and since then I was hooked.

Rhubarb Custard Crumble Tart
3 egg yolks
135g caster sugar
Finely grated zest of 1 orange
1 tbsp cornflour
300ml double cream
2 vanilla pods, split lengthways, seeds scraped and reserved
500g rhubarb, cut into 4cm lengths
Knob of butter
For the Shortcrust Pastry
280g plain flour, plus extra to dust
60g custard powder
200g chilled butter, cubed
4 tbsp caster sugar
2 large free-range egg yolks
For the crumble topping
170g plain flour
110g chilled butter, cubed
55g light muscovado sugar

For the pastry, put the flour in a blender with the custard powder and a good pinch of salt. Whizz briefly, then add the butter. Pulse until the mix resembles fine breadcrumbs. Transfer to a big bowl and stir in the sugar. Add the egg yolks and 3-4 tbsp ice-cold water. Quickly mix together, then shape into a flat disc, wrap in cling film and chill for 30 minutes.

Preheat the oven to 200°C/fan180°C/ gas 6 and pop a baking sheet inside to heat up. For the crumble, put the flour and a pinch of salt in a bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Stir in the sugar, then scatter over a shallow baking tray. Set aside.

Roll out the pastry on a floured work surface and use to line a 21cm, loose-bottomed, fluted tart tin that’s 3.5cm deep. Trim any excess pastry and prick the base all over with a fork. Line with baking paper and fill with baking beans or rice. Bake for 10 minutes on the hot baking sheet. Remove the paper and beans/rice, and bake for 5 minutes more until the pastry is crisp. Remove from the oven and set aside. Leave the oven on.

Make the custard filling. Mix the eggs and egg yolks, 60g of the caster sugar, orange zest and cornflour together in a bowl. Put the cream, 1 split vanilla pod and seeds in a pan over a medium heat and bring almost to the boil. Slowly strain the hot cream over the egg mixture, stirring. Pour back into the cleaned pan and return to the hob. Heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Pour into a jug, then cover the surface with cling film to stop a skin forming. Cool and chill.

Place the rhubarb in a bowl, stir in the remaining 75g caster sugar and the seeds from the remaining vanilla pod, scatter over a shallow baking tray, dot with butter, drizzle with 1 tbsp water and add the vanilla pod. Roast for 15 minutes. Put a colander over a bowl, then pour the rhubarb into the colander, discarding the vanilla pod. Reserve the juices and allow the rhubarb to cool a little.

Pour the custard into the pastry case, then top with the rhubarb, poking it under the custard a little. Bake on the baking sheet for 12-15 minutes until the custard is just set. Put the crumble topping in the oven at the same time, shaking its tray occasionally, cooking for the same amount of time until crunchy and golden. Remove both from the oven. Carefully remove the tart from the tin. Scatter with the crumble and some of the reserved rhubarb juice. Serve warm or at room temperature.
 

 
Serves 6-8
Delicious Website
 

This is one of those recipes that is best made at the weekend, wish I had read through the recipe fully to understand that for myself before I started on Wednesday night!  The only thing I would maybe change was the custard, Hubby said it tasted quite eggy whereas I thought the orange overpowered the flavour of the vanilla ... and the texture was maybe a bit eggy.  Other than that its pretty yummy and would make a great finish to a family barbecue.

 

Strawberries and Pimm’s with Vanilla Mascarpone

With summer just around the corner (although you would be forgiven for thinking otherwise on second glance!) here is a super easy but super tasty recipe to have up your sleeve!

Strawberries and Pimm’s
900g ripe strawberries, hulled and washed
3 tbsp caster sugar
100ml Pimm’s No1 Cup
Few sprigs fresh mint, leaves only

Place the strawberries in a large bowl and scatter over the sugar. Leave for a few mines, then drizzle over the pimm’s and tuck in the mint leaves. Leave them to marinate, covered, but not in the fridge, for an hour before serving. They’re delicious with lemon sorbet or half fat crème fraiche ... but I personally think they are at their best when served with Vanilla Mascarpone (see below).

Serves 8
Feel Good Food, Spring 11

I served this with Vanilla Mascarpone which was as simple as mixing half a tub of mascarpone with a good drizzle of vanilla bean paste, the seeds from half a vanilla pod also works really well.
 

 
PS - I'm quite proud of the mint in this recipe as I grew it myself!!!!  I know it is generally considered a 'weed' but there was a time when I thought I had managed to kill it only to find it springing back to life a few weeks ago and is now growing with vengeance!  I expect there will be a few more mint recipes appearing on this blog in the months to come ;0)

2010 Cupckaes

Here it is - my last post for 2009 and I know it has to be a good for the grand finale. Miss SD is having a Hogmanay party tonight and I promised her before Christmas that I would make her a batch of her favourite White Chocolate Truffles for the party. Thankfully my back is easing up enough to let me into the kitchen today and a 3 day absence from baking meant I had a serious itch to scratch!!!!

Because all those new year resolutions for loosing weight technically won't start until tomorrow I decided to make some White Chocolate Mud Cupcakes to go along with the truffles - white chocolate is Miss SD's favourite kind of chocolate so I know they are going to a good home.

White Chocolate Mud Cupcakes

125g butter, chopped

100g good quality white chocolate

215g caster sugar

125ml milk

1 egg, lightly whisked

115g plain flour

75g SR flour

1 tsp vanilla bean paste or seeds from 1 vanilla pod

Bling like sprinkles to decorate

Preheat oven to 160C. Line 12 x 80ml capacity muffin pans with paper cases.

Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5 mins to cool slightly.

Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in the vanilla bean paste. Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30 mins or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely.

* You can make these cupcakes up to 2 days ahead. Store in an airtight container out of direct sunlight.

Makes 12

Australian Taste Website

I iced these with a double batch of plain Buttercream icing. I figured the white chocolate and vanilla in the cupcakes would be sweet enough. To make sure they were properly dressed for the party they were then 'artistically' blinged up with some gold, silver and pearl sprinkles. The icing is a little wonky but for my first ever attempt at the 'Soft Serve' style I'm pretty chuffed. And I know that Miss SD will love them for the imperfections just as mush as she will for their white chocolate.

Happy Hogmanay everyone. Have a good one ;0)

Snowflake Tart

I'm back!  We celebrated Christmas with Hubby's family at Sis in Law's place in Bathgate this year.  Bro in Law even managed to make it up from London, although Heathrow did its best the throw a spanner in the works, he at least managed to get a flight unlike so many others.  Poor people, such a rotten time of year to be stuck at an airport! 

This year I was in charge of dessert for the big day.  Bro in Law is a huge fan of pavs and had asked for one months before Christmas so for him I made Mum's Pav smothered in freshly whipped cream and thoroughly doused in the contents of about 6 passionfruit Nigella style!

I also made this White Chocolate Tart.  I had attempted to be artistic and make it look like a snowflake using a holly leaf cutter and some white chocolate modelling paste.  If you look at it from a distance and screw your eyes up a wee but you can kind of see the effect!  It tasted pretty good though.  And it keeps well which is a bonus seeing as we didn't really get to the desserts or sweet treats until Boxing Day, we had a late lunch on Christmas Day and nobody could fit another ounce of food in after that!

White Chocolate Tart
Pastry
225g plain flour
100g butter
25g caster sugar
1 egg yolk
2 tbsp cold water
Custard
3 eggs
300ml double cream
50g caster sugar
150g white chocolate
1 x 250g tub mascarpone cheese
Icing sugar to serve

You will need to 28cm loose bottomed flan tin. Preheat the oven to 200C/ fan 180C. To make the pastry, whizz the flour and butter in a processor until it becomes breadcrumbs. Add sugar, egg yolk and water and whizz again until combined into a ball.

Roll out the pastry on a lightly floured work surface to about 5cm bigger than the tart tin. Line the tin, trim the edge and prick the base with a fork. Set aside to rest in the fridge.

Break the chocolate into a bowl and melt gently over a bowl of barely simmering water, stir occasionally until melted. Measure the eggs, cream and sugar into a bowl and whisk together until blended. Whisk in the melted chocolate and mascarpone until smooth with no lumps.

Line the pastry tin with baking paper and baking beans. Cook in preheated oven for about 10 mins. Remove the beans and paper and return the pastry shell to the oven at the same temp for a further 5 mins or until the pastry shell has dried out.

Pour the custard into the tart tin. Bake in a preheated oven at 180C/fan 160C fro about 20 mins until the filling is set. Once cooked set aside to cool, remove from the tin, dust with icing sugar and serve cold.

Serves 8
Country Kitchen, March 08

• Tart can be made up to 2 days ahead and kept in the fridge. Freezes well cooked.

I didn't use the pastry recipe above, as I already had a healthy amount of sweet shortcrust resting in the fridge for some mince pies so I used some of that instead.  Once it was 'decorated' I sprinkled some little gold stars over and to serve with both the pav and the tart I made some Vanilla and Raspberry Sauce.  The tart really benefited from another flavour to help cut through the richness of that chocolate custard ... and Bro in Law even introduced me to the perks of some leftover sauce on toast!!!

Mince Pies and Mulled Cider for Christmas Eve

It was the night before Christmas and all through the house wafted the warm scent of cider mixed with vanilla and anise ... OK OK, poetry is not my forte!

Today has been spent in the kitchen getting a head start on tomorrow's feast. I'm sure I'll be very thankful tomorrow but right now I'm exhausted! But I just wanted to share with you some of today's adventures in the kitchen.

Jamie Oliver's Filo and Puff Pastry Mince Pies - My Way!
1 sheet ready rolled puff pastry
1 packet filo pastry
Home made mincemeat (I used the Apple, Cherry and Hazelnut mincemeat for this)
Melted butter
Icing Sugar, for dusting

Heat the oven to 180C.

Roll puff pastry to roughly 3mm thick. Cover with a thin ish layer of mincemeat and then roll the pastry up along the long edge, swiss roll style. Trim the edges and then slice the roll into approx 2cm wide slices.

Use melted butter to layer 3-4 sheets of filo together. Use to line a shallow bun tin. Sit a slice of the puff pastry and mincemeat mixture into each bun cavity and then brush more melted butter around the edges of the filo.

Bake for 20 to 25 mins. When you are ready to eat these simply snap the filo sheets into mince pie portions and dust with icing sugar.

Makes 21

If you'd like to see Jamie's original recipe then head over to Ruth's blog for the full ingredient list and instructions.

And if you're not quite fed up with Mince Pies just yet then please try the next recipe - this afternoon was the first time I've ever made them but I've decided this is the best ever Mince Pie recipe, especially for the Vanilla and Rhubarb Mincemeat.

Mincemeat Custard Pies
300g ready made custard
375g ready rolled puff pastry
Homemade Mincemeat (Vanilla and Rhubarb - mmmm)
Icing Sugar, for dusting

Heat oven to 220C/fan 200C. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles. You should get 16-18. Use to line a couple of bun tins.

Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

Makes 16-18 pies
Adapted from BBC Good Food Website

And the last recipe was made for my Hubby to welcome him home on Christmas Eve ;0)

Mulled Cider
2 litres good quality traditional cider (scrumpy)
6 cloves
3 star anise
1/4 nutmeg finely grated into the pan
1 cinnamon stick
1 vanilla pod, halved
juice of 1 orange
juice of 2 clementines
juice and seeds of 1 pomegranate
4-5 tbsp caster sugar (I've not added any)

Pour the cider into a large pan on a low heat and let it warm through for a few mins. Add all the spices and juices and turn the heat up. Once boiling, turn down to a simmer and leave to tick away for 5-8 mins. Taste and add sugar as you like - you don't want it sweet. Ladle into glasses or mugs and serve while warm.

Serves 15
Jamie Oliver Magazine - Dec 09 /Jan 10

Rhubarb and Vanilla Mincemeat

I know I'm leaving it a bit late to finally be posting this recipe but trust me when I say its worth waiting for. This is another Nigella recipe that I came across last year and it completely opened the door to the world of Mince Pie's for me. Before then mince meat was booze sodden mixed peel with some suet mixed in for good measure. Bless that Nigella!

Rhubarb and Vanilla Mincemeat
1kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 tsp ground mixed spice
225g raisins
225g sultanas
225g currants
2 tbsp brandy (I replace this with either orange juice or grand marnier)

Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod in halves length ways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 mins.

Add the dried fruits and simmer the pan for about 30 mins. Stir in the brandy and take off the heat. When it's cool enough to handle, bottle in jars.

Makes 1.25 litres
From Nigella's Christmas Cook Book

This year I made the mincemeat when the Rhubarb was in plentiful supply and kept it in a dark cupboard until now. Last weekend I used some of it to make Crumble Topped Mince Pies which didn't last long at all.

Crumble Topped Mince Pies
1 quantity shortcrust pastry
200g mincemeat
25g ground almonds
25g flaked almonds (I didn't have any so I just left them out)
Pinch of ground cinnamon
25g soft light brown sugar

Turn the oven to 180C/fan 160C. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm flutted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8 hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth.

Combine the ground and flaked almonds, cinnamon, brown sugar and the melted butter in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for 20 mins, until the pastry is cooked and golden brown. Cool in the tins for 5 mins.

Serve with brandy butter or creme friache.

* To make ahead, freeze , uncooked, in trays for up to 1 month. Defrost overnight and bake as above.

Makes approx 16
Easy Cook Mag - Christmas 2009

Chocolate Teapot Cookies - CBC 8

I know what you are thinking.  But I couldn't help myself!!!  I was on the net buying supplies for my Tuesday night class (I have two cake orders by the way - one for a friends 50th birthday and Hubby's birthday too but I'll share more in them later!) and I just 'happened' [ahem] to come across the cookie cutter section and look what I found ... a teapot shaped cookie cutter.  The tea towel draw won't hold anywhere near as many tea towels as it once used to as it also houses my cookie cutter collection but I just had to have this one.  What is a girl supposed to do when faced with such a discovery?  Especially when the cookie cutter was made just for her blog.  Surely this was destiny ... don't you think?

Have I justified myself yet?  Maybe I should just get to the recipe then ;0)

Vanilla Sugar Cookies
200g unsalted soft butter
200g vanilla caster sugar
1 vanilla pod, seeds scrapped
1 egg, lightly beaten
400g plain flour, plus more for dusting
To Decorate
1 batch tempered chocolate
1 Chocolate transfer sheet

In an electric mixer, fitted with a paddle attachment, cream together the butter, sugar and vanilla seeds until well mixed and just creamy in texture.  Do not overwork, or the cookies will spread during baking.

Beat in the egg until well combined.  Add the flour and mix on low speed until a dough forms.  Gather into a ball, wrap in cling film and chill for at least 1 hour.

Place the dough on a floured surface and knead briefly.  Using two 5mm guide sticks (yep - bought them when I got the cookie cutter, feel like a professional now lol), roll out to an even thickness.

Use a (teapot shaped!) cookie cutter to cut out cookies.  Using a palette knife, lay on a baking tray lined with greaseproof paper.  Chill again for about 30 mins.  Preheat the oven to 180C.

Bake for 8 - 12 mins, depending on size, until golden brown at the edges.  Let cool on a wire rack.

When cool, dip half of each cookie into melted, tempered chocolate and lay on greaseproof paper to set.  Place a chocolate transfer strip over the top of the chocolate while it dries. 

Once the chocolate has set, remove the plastic baking paper to reveal your decorated cookies.

Makes 24 large cookies
Peggy Porschen's Pretty Party Cakes

I manged to get 12 cookies cut out today, the rest of the dough mixture is sitting in the fridge waiting for me to make some more.  The left over chocolate is sitting tight as well.  Just as well because the teapots aren't hanging around for long ;0)