Jens Chocolate Chip Biscuitcookie Log Food

CHEF JOHN'S CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
• Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
• Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

NEW ZEALAND LOLLY LOG CAKE

Steps:

• Melt butter, stir in condensed milk, cool.
• Stir in Fruit Puffs (cut into four) and crushed biscuits.
• Shape into log and cover with coconut.
• Refrigerate.

JEN'S CHOCOLATE CHIP BISCUIT/COOKIE LOG

Steps:

• Have ready an oblong dish which will be your serving dish.
• Place sherry or liquid of choice in a shallow bowl.
• Beat the cream with the golden syrup and cocoa until firm and holds it shape.
• Dip quickly a biscuit into the liquid of choice (dont soak) and spread one side with the cream.
• Do a second biscuit and sandwich together.
• Stand these on the serving dish on their edge.
• Continue until all bisciuts are used and you have a 'log'.
• Spread remaining cream over the log to enclose the biscuits.
• Decorate as desired. I like to put a row of glace red cherries along the top then sprinkle with chocolate chips or shaved chocolate.
• Place in fridge for at least 2 hours if possible although can be eaten soon after making, it just wont be as soft.
• Note:.
• This can also be made using plain sweetened whipped cream.

BISCUIT LOG

Steps:

• Lie approximately 40cm aliminum foil on a flat surface (enough to fully cover the log you will make) Whip the cream until thick Place a thick strip of the thickened cream in the middle of the aliminum foil Dunk the edges of a biscuit in the liquor, cover both sides of the biscuit with the thickened cream Place the biscuit standing upright into one end of the cream strip Repeat with the next biscuit but only covering one side with cream Press the biscuit into the cream of the first biscuit so the cream covered side is facing out.
• Repeat this process until there are no biscuits left.
• You will have a biscuit, cream, biscuit sandwich effect With the remaining cream, cover the entire log in cream.
• Grate the chocolate and cover the entire log Now wrap the log in the aliminum foil and place into the freezer until ready to be used.

BUDGET BISCUITS

Steps:

• Melt the butter in a pot.
• Take off the heat and add golden syrup. Stir until golden syrup is dissolved.
• Stir in sugar, rolled oats and flour.
• In a small bowl or cup, dissolve baking soda in water and add to mixture.
• Mix evenly.
• Put teaspoon lots onto a greased oven tray (leave room for spreading).
• Bake at 170 degrees celcius for 8-15 minutes or until golden.
• Store in an airtight container.

DATE FILLED COOKIE LOG

Steps:

• Preheat oven to 400°F.
• Mix together butter and sugar in a mixing bowl until creamy.
• Blend in the egg.
• Sift together the flour, salt and baking soda.
• Add to the wet mixture and blend until stiff.
• Shape dough into 4 logs about 10x3-inches each.
• Place logs on a baking sheet.
• Using the side of your hand, create a narrow well into the top of each log, running all the way across.
• Spread about 1/4 cup of the date filling evenly into each hollow.
• Top the date filling with chopped nuts.
• Bake the logs for 12-15 minutes, or until set and gloden.
• Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
• Allow to cool then dust liberally with confectioners sugar.

BACON BISCUITS

Steps:

• Remove rind from bacon, fry until golden on both sides, chop finely.
• Beat butter until creamy, add egg yolk, mix well.
• Add grated cheese, mix well.
• Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
• Roll dough out on a lightly floured surface to 1/8 inch thick.
• Cut into rounds with a 1 1/2 inch fluted cutter.
• Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
• Allow to cool on a wire rack.

SQUIDGY CHOCOLATE LOG

Steps:

• Line a tin measuring 9"x13" with baking parchment.
• To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
• Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
• To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• Mix in the cocoa powder.
• Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
• When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• Gently roll up the cake lengthwise, to make a roll.
• Dust with more powdered sugar if needed.
• Note that the cake will crack during rolling but that is normal and looks attractive.