Tag Archives: biscuits


I had the most fun in the kitchen recently making Gingerbread biscuits with the little helpers. They loved it, cutters came out and a gingerbread production line commenced. This recipe is adapted and changed slightly, as I am not too keen on the overpowering taste of dried ginger, and to be honest neither are the children. So instead a tiny amount of ginger was used and some mixed spice, cinnamon and orange zest were added. The recipe is still festive and tastes more like the German style gingerbread I remember I had as a child. Do I need to add they make a great gift too or an excellent tree decoration…I am spreading more Christmas cheer this weekend with more gingerbread baking, the house smells delicious!

Magdalena Hendey (2 of 3)Magdalena Hendey (3 of 3)

  • 350g plain flour
  • 100g unsalted butter
  • 175g light muscovado sugar
  • 100g golden syrup
  • 1 large egg beaten
  • 1 tsp bicarbonate of soda
  • 1/2 tsp mixed spice
  • 1/2 tsp cinamon
  • 1/2 tsp ground ginger
  • orange zest from a half of small orange

Pre-heat the oven to 160 C. Measure the flour, bicarbonate of soda, spices and orange zest. Rub in the butter then stir in the sugar. Finally add the syrup and beaten egg and mix to form a smooth dough. Rest the dough for a few minutes and then roll it out on to a lightly floured work surface to a thickness about 5 mm. Cut out the gingerbread, place on the baking tray. Bake for about 10/12 minutes. Let it cool before handling.


Biscotti for coffee

I am back and I am afraid ready to post loads of autumn and winter inspired recipes.  I have been incredibly busy for the last month or so, hence my absence from the blogging scene, work and social life quite hectic but exciting.  I was lucky to be whisked away (literally) for my birthday to London to see the most wonderfully enchanting “Charlie and the Chocolate Factory” musical. I loved every bit of it, a must see for not only lovers of West End shows, but also those with a child in their hearts. There was also a romantic get away to  The Cotswolds, which is best experienced in autumnal sunshine in my opinion.  My photography  is changing, rustic dark browns and yellows prevail, I suppose I am  following the seasons.  Sometimes I fear the winter, long dark evenings and dreary grey days do not fill me with excitement.  This year I feel good things to come. Think apple crumble, pies and those yum biscuits you can dunk in coffee when reading a book, not to mention snuggles on the sofa…

The Man Booker prize revealed the winner this year, so when you are eading “The  Luminaries” this winter you will need a good supply of biscuits, preferably the ones with a good dunking qualities.  Biscotti are the best in that category and here is the recipe for a batch of the good ones.

Magdalena Hendey (2 of 3)

Magdalena Hendey (3 of 3)


  • 110g of whole almonds
  • 135g caster sugar
  • 2 eggs
  • tsp of vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 110g dark chocolate chopped
  • zest of 1 orange

Preheat the oven to 160 C.  Toast the almonds for about 10 min until light brown, let it cool and chop them up.  In the bowl beat sugar, eggs and vanilla essence until pale and fluffy. Sift the flour, salt and the baking powder and fold into the egg mixture.  Mix well, then fold in the almonds, chocolate and orange zest.  Roll into a log about 25 cm long onto a baking tray and bake it for about 25 min, until quite firm to touch.  Let it cool slightly and then cut the log into slices to form biscotti, then bake it for about 10min on each side.

Store in the airtight container.