Tuiles with chocolate mousse
Tuiles with chocolate mousse | Mary Berry’s recipe for tuiles shapes these French wafer biscuits in three ways – decorated curves, chocolate-dipped cigars and a basket that can be filled with chocolate mousse.Equipment and preparation: You will need a template for shaping the tuiles mixture before baking. You can buy these, or try making one by cutting circular holes in a sheet of silicone or plastic.
Biscotti | You will want to make this wonderful Italian recipe for sweet twice-baked biscuits time after time. From chef Armando Percuoco, and made by his pastry chef Alessandra Rispoli, these biscotti are scented with orange, lemon, lime, vanilla and liqueur.
Maltese traditional biscuit with sesame seeds
Maltese traditional biscuit with sesame seeds | Each month, Rita O’Dwyer presents a corner in the Maltese Kitchen. In the first segment, Karmen Tedesco, renowned chef and culinary writer, talks us through a recipe for traditional Maltese biscuits sprinkled with sesame seeds. This recipe has been passed down from generation to generation, however the biscuits were originally made at bakeries or sold at confectionery shops.
Anzac biscuits | Nothing beats an Aussie icon, and Anzac biscuits are certainly that. Anzac biscuits can be purchased (and enjoyed!) at cafes, takeaway food outlets, cake shops and supermarkets, all year round. My personal preference, at anytime, is for a home-baked biscuit. Our family recipe for Anzac biscuits has been handed down, from generation to generation, since its creation at the time of World War I (1914-1918). At that time, and since, handwritten recipes were swapped over kitchen…