Fri, 9 December 2016
Kelly Ging from Kelly Lou's Bakery in Portlaoise joins me now to show us how to make her homemade hot chocolate and delicious vanilla biscuits
Kelly Lou's Homemade Hot Chocolate
Ingredients:
400ml Milk
200ml Cream
1/2 tsp ground Cinnamon (optional)
150g dark chocolate
Toppings: whipped cream & Marshmallows (optional)
Method:
Place cream, milk & cinnamon in a saucepan and bring to just under the boil.
Take off the heat and add in your chocolate, stir until the chocolate is completely melted.
Pour into your favourite mug and top with whipped cream and marshmallows.
Kelly Lou's Vanilla Christmas Biscuits
Ingredients:
250g room temperature butter
250g sugar
Vanilla extract
1 medium egg beaten
400g plain flour
Method:
Using a stand mixer (or hand mixer and bowl) mix together the butter and sugar until creamy. Add a drop of vanilla extract and then beat in the egg. On a slow speed add the flour until the dough just comes together.
If the dough feels very soft place in a fridge for 30 minutes. Roll out the dough on a lightly floured surface and cut out using cookie cutters. Place biscuits on a lined cookie sheet and chill again for at least 30 minutes. This helps the biscuits keep their shape when they bake.
Preheat oven to 180C and bake the biscuits for 8-10 minutes until the edges look slightly browned.
Carefully transfer to a cooling rack. The cookies will still feel soft but will crisp up as they cool.
Decorate with royal icing and fondant icing as desired.
