Been dying to try out something I thought would make a great alternative to caramelised condensed milk and this worked a treat. Have always loved Biscoff biscuits and when I discovered Biscoff spread I started wondering….
200g biscuits (I use mainly digestives with a few gingernuts)
50g melted dairy free spread (I use Pure)
1 jar Biscoff smooth spread
200g dark chocolate
Small tartlet cases with removable bases
Whizz biscuits in a food processor, add melted butter and continue whizzing till biscuits are broken and begin to clump together slightly.
Pack biscuit mixture into tartlet cases, press and flatten firmly with back of a metal spoon. Put in fridge to chill and firm up, for say half an hour.
Spoon Biscoff spread evenly over biscuit bases, shake the cases and tap them to even it out a little, it is quite thick but does go pretty flat.
Melt dark chocolate in microwave or over a double boiler. Pour over Biscoff and add a decoration (we used dairy free white chocolate buttons) then allow to set.
When set, remove from cases and eat!
Definitely not part of a calorie controlled diet but very scrummy.
PS I made these with my 4 year old, really simple and unfortunately for me the kids couldn’t quite eat a whole one so I had to eat lots of leftovers – bummer!
My daughters have been having healthy week at school the past week. With much excitement my oldest came home on the first day saying, ‘Mum, do you want me to make you a mud cake?’…well that’s what I thought she said – turns out she was actually saying ‘mug cake’.
So later on when she was speaking to her granny on the phone all I could hear was ‘no, mug cake’….’mugggg cake, granny’…..’MUGGGG’…….’cake in a MUGGGG’…!
She’s been making them all week. Three ingredients and no sugar! Just cocoa powder, banana and egg. This particular daughter will only eat eggs if they’re in a pancake or a cake so this is another great way to get an egg in to her now and then.
Later in the week she asked if I could share her new recipe with you all…turns out she’s up-ed it to 4 ingredients with the addition of grapes. Personally I suggest you stick with the original 3 but it’s up to you.
Mud Cake Ingredients:
1 tablespoon cocoa powder
1/2 banana (eat the other half!)
(3 grapes – optional!!!)
These are the best chocolate chip cookies I have ever come across – I have been using this recipe for the past 20 years, since it was first published in Linda McCartney’s book ‘Linda’s Kitchen‘ 20 years ago. The recipe I use is slightly altered, just to suit personal tastes of added ingredients but these cookies are the most perfectly crunchy on the outside, soft and almost cake-like on the inside and I wouldn’t try anything different now.
Here’s my version of the recipe:
Preheat oven to 180 deg C (fan oven)
4oz (125g) Pure sunflower spread (we’re dairy free in our house, use whatever butter/margarine you prefer)
2oz (50g) Golden Caster Sugar
4oz (125g) Light Soft Brown Sugar
1 free-range egg, beaten
1 tsp vanilla extract
8oz (250g) plain flour (gluten free works but might need a little extra liquid and can be quite crumbly)
1tsp baking powder
1/2 tsp sea salt
4oz (150g) dark chocolate chopped
Cream the Pure with both sugars until light and fluffy. Beat in the egg with the vanilla. Sift the flour with the baking powder and salt and sift into the bowl. Beat again – mixture is quite stiff. Fold in the broken chocolate pieces.
Use an ice cream scoop to drop spoonfuls of the dough on to a greased or silicon baking sheet, they will spread in the oven so leave space.
Bake at 180 deg C (fan oven) for 15 minutes until lightly browned. Cool on the baking sheet for 5 minutes to allow to firm up, then, if you can resist, cool completely (rarely happens in our house!).
Lovely on their own or still warm with vanilla ice cream. Can add nuts if you wish but huge blobs of melted chocolate suffice us!
I should add that Linda also has a couple of great recipes for Crispy Ginger Nuts and Oat and Raisin Cookies too.