Dessert

No Bake Hazelnut Custard Dessert Cups

Remember that two ingredient, two minute hazelnut custard sauce I introduced you to last week?

It’s spurred on this totally easy-peasy dinner party dessert, that requires no baking at alljust a little heating to make that delectable hazelnut custard sauce. (And yes, you can do it in the microwave, I may or may not have made a teeny-tiny batch to top some vanilla ice-cream last week!).

The rest of the ingredients can be picked up at your local supermarket and whipped together in seconds. Perfect for your next dinner party.

Be sure to do these three things, I promise it will make this dessert taste even better.

One, layer correctly so that your digestive biscuits stay crunchy and add that textural crunchy element.

Two, definitely use fresh raspberries, not frozen. As the excess water just messes with the other layers. Feel free to use strawberries or blueberries, even oranges - any fruit that is a little tart works best.

Three, make sure you’re generous with that hazelnut custard sauce, because it’s this sauce that brings this whole dessert together.

And don’t blame me, if this become a dessert staple. You can even make it the day before and just bring the cups to room temperature – gold!

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No Bake Hazelnut Custard Dessert Cups

INGREDIENTS
SOME HAZELNUT CUSTARD SAUCE, RECIPE HERE
STORE BOUGHT CHOCOLATE CAKE, CUT INTO THIN LAYERS
DIGESTIVE BISCUITS, CRUSHED INTO SMALL AND BIGGER BITS
FRESH RASPBERRIES

YOU’LL ALSO NEED
SOME CLEAR GLASSES

LET’S GET COOKING

STEP ONE
Start with a layer of hazelnut custard sauce to line the base of your cup.

STEP TWO
Now start the layering add a layer of chocolate cake. Generous spoonfuls of the hazelnut custard sauce. Top with some raspberries and a sprinkling of crushed digestive biscuits. Repeat until you fill your cup.

Refrigerate. Bring the cups to room temperature before serving.

 


Simple Stripy Mini Cookies

Never ever leave cookies on your kitchen counter.

I left these simple stripy mini cookies sitting on my kitchen counter on Saturday night. Honestly, I just didn’t have time to put them away. I had a two hour window to shape, bake and pipe these mini delights before heading out with the girls, for some much needed girl-time (also known as dancing the night away. We love to bust a move. We krump, we move, we do shots… it’s fun, until the big hangover the next day). With trays sitting on the kitchen counter, I made the decision to forgo putting them away – and simply rush to get a quick bit to eat, before busting a move. Such a big mistake!

I woke to trays of cookies with serious holes, where cookies once sat. Round Eye had been out at the pub and brought the boys back to the house for some more beers. Hello missing cookies! Damn you boys!

The lesson? Let the cookies cool, then pack them away – immediately. Luckily for me, there were just enough to shoot, so little old cookie-cooker didn’t unleash the cranky-cookie-monster. A sight no one wants to see.

Ok, cookie fiasco aside. I wanted to make mini cookies that celebrated the stripe! I’ve been obsessed with stripes for years, and I buy stripy t-shirts like they’re going out of fashion. And with an impending trip to Paris, (where I will aim to wear stripes every single day) I decided to take the humble stripe from the wardrobe into the kitchen.

The simple stripy mini cookie was born!

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SIMPLE STRIPY MINI COOKIES

Recipe adapted from Bill Grangers Choc Chip Cookie recipe

INGREDIENTS
125G BUTTER, AT ROOM TEMPERATURE
1¼ BROWN SUGAR
1 TEASPOON OF VANILLA EXTRACT
1 EGG
1½ CUPS OF FLOUR
½  TEASPOON OF BAKING POWDER
100G OF WHITE CHOCOLATE

YOU’LL ALSO NEED
1 X PIPING BAG

STEP ONE
Cream the butter and brown sugar until light and fluffy. Add the vanilla and egg and beat until combined.

STEP TWO
Add the flour and baking powder and beat until a dough forms. Roll into tiny balls and flatten with your thumb to create these mini stripy cookies.

STEP THREE
Place the biscuits 3cm apart a tray lined with baking paper and bake at 180 degrees celsius for 7 to 8 minutes. Note, when the biscuits come out of the oven they will be soft to touch. This is perfect, leave the cookies to cool on the tray and they will be the perfect soft, chewy cookie.

STEP FOUR
To make the stripes melt the white chocolate in the microwave in 30 second blast, stirring in between until melted. Transfer the melted white chocolate into a piping bag and pipe the stripes back and forth in a zig zag pattern. Leave to until set.

Makes about fifty. Store in an airtight container. Best served with a cup of tea!




 
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