Posts Tagged ‘Egg Free’

Sugar-free Marshmallow cone

Friday, August 7th, 2015

Homemade marshmallow is so much nicer than shop bought and you can add any flavour you like. Making them sugar-free works just a well as with sugar.

sugar-free marshmallow

 

There are a lot of marshmallow recipes on the internet that will work by substituting the sugar and glucose syrup with xylitol or erythritol. I have tried lot’s of the vegetarian marshmallow recipes on the internet and not one of them has worked!

I wanted to show that marshmallow can be piped using a piping bag fitted with a large nozzle.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. This comes in granular form.

You will need a food temperature probe for this recipe.

Recipe – makes 8 cones.

8 ice cream cones
unsweetened desiccated coconut
4 teaspoons powdered gelatine
150g xylitol or erythritol
1 teaspoon vanilla paste

Place 8 ice cream cones onto a tray. Fit a large piping bag with a plain nozzle. Place the desiccated coconut into a small bowl.

SAM_4811

Place the powdered gelatine into a mixer bowl with 50ml cooled, boiled water. Leave to sponge. Place on the mixer with a whisk attachment.

gelatine

Place the xylitol into a saucepan with 80ml water.

xylitol

Melt the xylitol over a low heat then boil to 121°c. Immediately pour onto the gelatine and whisk until thick. Whisk in the vanilla paste.

SAM_4812

 

Working quickly, spoon the marshmallow into the piping bag and pipe into the ice cream cones. Immediately dip the marshmallow into the desiccated coconut and leave to set.

My son loves these with Choc Shot chocolate sauce!

SAM_4824

Squires Kitchen Flexi-Ice

Sunday, September 21st, 2014

I was really excited to discover this product and wanted to share it with you. I love finding new cake decorating techniques that are available for allergen free cakes too. 

Flexi-ice cake

Vintage lace has been very popular on wedding cakes this year. Such delicate decoration at one time would have needed a great deal of skill to achieve. This is really easy to use and looks very professional.

Squires Kitchen Flexi-Ice does not contain any allergens in the ingredients list. The allergy advice does state ‘May contain nuts’. Please be aware that other brands do contain wheat flour. Always check the label but I know you do!

You can pipe with this icing but it does take a bit of practise for finer work.

Flexi-ice cupcakes

I have taken the following text from the product description which explains how to use it.

Flexi-Ice is a flexible, multi-purpose icing with a delicate natural vanilla flavour. Ideal for creating fine, edible lace in sugar, this versatile mix can also be piped, stencilled, coloured and used to make edible confetti.
Developed by the experts at Squires Kitchen and thoroughly tested by professional cake makers, Flexi-Ice is easy to both make and apply. Simply add 150ml of cooled, boiled water for every 100g of the mix and beat until smooth – you can leave the icing white or colour it any shade with Squires Kitchen’s wide range of liquid, paste and dust food colours.

Spread onto mould
Once mixed, Flexi-Ice is perfect for piping and stencilling on cakes, cupcakes and cookies. For a lace effect, spread the paste over a lace mould with a smoother or scraper.

Peel away from mould Either leave to air-dry or place in a cool oven or dehumidifier for just 20–30 minutes and the paste should easily peel away from the mat. Flexi-Ice remains pliable for at least a day and, if it starts to firm up, just pass the icing through the steam of a kettle to restore its flexibility.

FoldOnce made, the unique texture of Flexi-Ice makes it so easy to decorate with – simply cut the paste with scissors or a pizza wheel and fold it into shape. Create on-trend lace decorations, such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more.

Pack shot

New Squires Kitchen Instant Mix Flexi-Ice is available from www.squires-shop.com and from good cake decorating suppliers nationwide. RRP £8.99 for 500g.

Ingredients

Sugar, Glucose powder, Potato starch, Thickeners: Sodium Alginate, Gum Tragacanth, Xanthan gum, Colour: E171, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid; Natural Vanilla Flavouring

Baking with Almond Flour

Sunday, March 9th, 2014

I have been interested in almond flour since reading American gluten free recipe sites so when I was given a bag by Sukrin I couldn’t wait to try it.

splash-mandelmel

 

After reading about it here I realised this isn’t the same almond flour as used on the recipe sites.

This almond flour has had 80% of the fat removed. On their website Sukrin state that the flour is high in protein and minerals including magnesium, iron, potassium, copper, manganese and zinc.

Still inspired by the American sites I decided to make a carrot cake using just almond flour and not adding any other flour. Sukrin advise using half and half with another flour.

SAM_3532

 

As you can see it had quite a close texture. It wasn’t stodgy though and the flavour of almond was quite strong. The cake lasted 2 – 3 days.

If you are looking to add protein and less fat to your diet then substituting some of your usual flour with this may help.

I use ground almonds in my cakes as the fat adds moistness and helps it to last more than a couple of days which this flour doesn’t do so I won’t be using this flour again in my gluten free baking.

Nakd Snack Bar Review

Sunday, March 9th, 2014

I had seen Nakd bars in the shops but hadn’t tried them yet as it isn’t the sort of thing I would usually buy so when I was asked if I would like to try Nakd products I suddenly thought – yes actually I think I would! I felt very spoiled when this was delivered!

SAM_3608

Fruit tea, a china cup, a tube of gorgeous lavender hand cream and a packet of Nakd Cocoa Delight.

If your choice of snack is sugary sweet then this may not be for you. I like dried fruit but prefer them in foods rather than on their own so these bites were ideal.

Made from dates, cashew nuts, raisins, cocoa powder and rice flour. I honestly think these are the perfect guilt free in between meals snack and I will be trying their other flavours.

SAM_3612

 

 

Dr Oetker Baking Product Allergy Information

Thursday, February 13th, 2014

I have always trusted Dr Oetker products for my ‘free from’ baking. 

1394180_756267144390786_1463268439_nAllergen information is clearly labelled and whenever I email with an allergen query, they always get back to me with an answer.

I often get asked what cake decorating products are suitable for certain diets so I thought I would ask the company for their full list of baking products and their allergens which they very kindly provided. I have put it here in a table so it is easier to read.

Apart from the gluten free baking powder, none of the other products are actively tested for gluten levels, so can only be labelled as having no “gluten containing ingredients”.

Due to ingredient changes, please always check allergen information on the packaging.

Dr. Oetker Baking Products

No gluten ingredients

Dairy free

Egg free

Soya free

Nut free

READY ROLLED MARZIPAN 6x400g [01257] GF DF  EF SF No
NATURAL MARZIPAN 6x454g [01335] GF DF EF SF No
READY ROLLED REGALICE 6X450g [04347] GF DF EF SF No
REGALICE COLOURS 6x500g [04473] GF DF EF SF NF
R’toROLL IVORY ICING 6x1kg [04477] GF DF EF SF NF
READYtoROLL ICING 6x 1kg [04478] GF DF EF SF NF
READY TO ROLL ICING 6x454g [04481] GF DF EF SF NF
COCOA POWDER 3 X 1KG GF DF EF SF NF
SCOTBLOC MILK 14X300g [51305] No No EF No NF
WHITE CHOC CHIPS 9X100g No No EF No NF
REAL CHOC CHIPS MILK 9X100g [C30] GF No EF No NF
REAL CHOC CHIPS-PLAIN 9X100g [C32] GF No EF No NF
GLYCERINE 6X38ml [U102] GF DF EF SF NF
LEAF GELATINE 1 X 1KG GF DF EF SF NF
SELECT LEAF GELATINE 20g X 10 [S80] GF DF EF SF NF
DESIGNER ICING POUCH BLUE 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH PINK 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH WHITE 140G X 5 GF DF EF SF NF
12 WAFER DAISIES X 10 GF DF EF SF NF
SILVER SHIMMER SPRAY 6 X 100ML No DF EF SF NF
FUDGE CHUNKS 9 X 85G GF No EF No NF
GLUCOSE SYRUP TUBE 6 X 140g GF DF EF SF NF
GOLD SHIMMER SPRAY 6 X 100ML No DF EF SF NF
SUGAR STRANDS JAR 6 X 55G GF DF EF SF NF
HUNDREDS & THOUSANDS JAR 6 X 65G No DF EF SF NF
CHOCOLATE FLAVOURED STRANDS JAR 6 X 55G GF DF EF SF NF
POLKA DOTS JAR 6 X 45G GF DF EF SF NF
SUGAR STARS JAR 6 X 40G GF DF EF SF NF
SUGAR BUTTERFLIES JAR 6 X 35G GF DF EF SF NF
CHOCOLATE BEANS JAR 6 X 65G GF DF EF No NF
SOFT GOLD PEARLS JAR 6 X 45G GF DF EF No NF
SHIMMER PEARLS MIX JAR 6 X 45G GF DF EF SF NF
WHITE CHOC CHUNKS 9 X 100G GF No EF No NF
MILK CHOC CHUNKS 9 X 100G GF No EF No NF
Dr Oetker EASY SWIRL CUPCAKE ICING PINK 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWlRL CUPCAKE ICING VANILLA 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWIRL CUPCAKE ICING CHOCOLATE 5 x 180g GF DF EF SF NF
Neon Sugar 4 cell – 4 x 100g GF DF EF SF NF
Fine Cooks’ Chocolate Extra Dark 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Milk 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Dark (Plain) 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate White 20 x 150g GF No EF No NF
Dr. Oetker Gluten Free Baking Powder Sachets 14 x 6*5g GF DF EF SF NF
Dr. Oetker Bicarbonate of Soda Sachets 14 x 6*7g GF DF EF SF NF
Shimmer Sugar 4cell 4x100g GF DF EF SF NF
Bright Red Gel Food Colour – 6 x 10g GF DF EF SF NF
Sunshine Yellow Gel Food Colour – 6 x 10g GF DF EF SF NF
Sky Blue Gel Food Colour – 6 x 10g GF DF EF SF NF
Lime Green Gel Food Colour – 6 x 10g GF DF EF SF NF
Ultra Violet Gel Food Colour – 6 x 10g GF DF EF SF NF
Jet Black Gel Food Colour – 6 x 10g GF DF EF SF NF
Hot Pink Gel Food Colour – 6 x 10g GF DF EF SF NF
Neon Orange Gel Food Colour – 6 x 10g GF DF EF SF NF
Dr Oetker Gluten Free Baking Powder Tub 4 x 170g GF DF EF SF NF
Bicarbonate of Soda 200g 1×4 GF DF EF SF NF
Cream of Tartar – (6x5g) x 18 GF DF EF SF NF
Ground Arrowroot – (6x8g)  x9 GF DF EF SF NF
Chocolate Hearts 10 x 40g GF No EF No NF
Giant Chocolate Stars 10 x 20g GF No EF No NF
Coloured Writing Icing 6x76g GF DF EF SF NF
Neon Glitter Writing Gels 6x76g GF DF EF SF NF

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 9.

Sunday, October 27th, 2013

charlotte royale

Here is my Charlotte Royale. Please excuse my particularly bad photos and believe this tastes a lot better than it looks!

You will find the recipe used in the programme here.

The Recipe

For the swiss roll
250g self raising gluten free flour
1 teaspoon gluten free baking powder
170g caster sugar
pinch salt
75ml sunflower oil
12ml white vinegar or lemon juice
200ml cold water
few drops vanilla extract
strawberry jam

For the raspberry mousse
250g raspberries (fresh or frozen)
125g caster sugar
7 teaspoons cornflour
175ml coconut cream

Coconut cream and raspberries to decorate

To make the raspberry mousse
Blitz the raspberries in a food processor and sieve the puree into a bowl.
Blend the cornflour with a little cold water.
Place the caster sugar and 125ml water into a saucepan. Bring to the boil and add the raspberry puree. Bring back to the boil and thicken with the cornflour. Leave to cool.

For the swiss roll.
Line a 12 x 8 inch swiss roll tin with baking parchment. Place another piece of parchment the same size on a worktop and sprinkle with caster sugar.

Place the gluten free flour, baking powder, salt and caster sugar into a large mixing bowl.
Measure the sunflower oil, vinegar, vanilla and water into a jug and mix into the dry ingredients to make a smooth thick batter.
Pour into the tin and bake for 20 minutes.
Turn the sponge out on top of the prepared baking parchment, move the sponge around so it doesn’t stick to the paper. Leave for 5 minutes with the baking parchment on top.

swiss roll sponge
While the sponge is still quite hot, spread on the strawberry jam and roll up the sponge using the baking parchment to keep the sponge together. Keep the baking parchment around the sponge until cold.

swiss roll

 

Line a 2 pint bowl with cling film. Cut the swiss roll into slices 1cm thick. Line the bowl with the sponges packing tightly together.
Whip the coconut cream until thick, fold into the raspberry mixture and pour on top of the sponges.
Leave to set before turning out onto a serving plate.
You can boil a spoonful of apricot jam with a spoonful of water and brush this over the sponge if you don’t fancy coating the sponge in arrowroot.
Decorate with the whipped coconut cream and raspberries.

charlotte royaleI’m going to work on this swiss roll recipe. It tasted fine on the first day but wasn’t very nice the next day. The mousse though tastes yummy!

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 8. Hazelnut Dacquoise.

Saturday, October 26th, 2013

The quarter final of ‘Bake off’ gave us some much anticipated ‘Free from’ dishes. We had a gluten free bread in the Signature Bake, dairy free cake for the show stopper and a gluten free technical challenge. 

Here is a link to Mary Berry’s Hazelnut dacquoise.

So can this recipe be made without dairy, soya and egg too? Yes and honestly tastes just the same as with these ingredients.

I thought the meringue would fall apart quite quickly but it was still intact the next day – probably too soft to serve. I was a bit worried about coating the sides of the meringue with the custard but now I think it would hold.

hazelnut dacquoiseThe Recipe – makes a 6  inch meringue.

For the meringue
50g whole hazelnuts
30g Orgran No Egg
¼teaspoon pectin
45g icing sugar
1 teaspoon soft brown sugar

For the chocolate ganache
40ml almond milk
60g dairy and gluten free plain chocolate (60%)

For the coffee custard filling
150ml /¼pint almond milk
2 teaspoons coffee granules (we’re not coffee drinkers so this is all we had!)
15g caster sugar
couple drops vanilla
4 teaspoons cornflour
75ml coconut cream (keep in the fridge for 24 hours before using)

For the decoration
50g white sugar
whole hazelnuts

Preheat the oven to 180°c (160°c fan oven)
Blitz the hazelnuts in a food processor until coarsely ground. Spread onto a baking tray and bake for 10 minutes. Leave to cool.
Turn the oven down to 130°c (110°c fan oven).
Mix the no egg together with the pectin and 85ml cold water in a large mixing bowl. Mix on a high speed for 5 minutes.
Add the icing sugar and brown sugar 1 tablespoon at a time. Continue whisking for 5 minutes until thick and it stands in peaks.
Draw 3 x 6 inch circles on baking parchment, turn over onto two baking trays.
Fold the hazelnuts into the meringue.
Fit a piping bag with a large plain nozzle. Fill with the meringue.
Pipe the meringue into the three circles. Bake in the oven for 2 hours. Turn the oven off and leave in the oven until cool.

hazelnut meringue

For the custard – heat the almond milk in a saucepan. Dissolve the coffee with a little boiling water.
Blend the cornflour with a drop of cold water. When the almond milk comes to the boil, whisk in the cornflour to thicken.
Stir in the dissolved coffee and sugar. Pour into a bowl and leave to cool. Place in the fridge until needed.

For the ganache – bring the almond milk to the boil and stir in the chocolate to melt.

Place the white sugar into a small saucepan with a drop of water. Boil to a caramel. Throw in the hazelnuts to coat. Take out the hazelnuts with two forks and place onto baking parchment to set.

When ready to assemble

Place the coconut cream into a large mixing bowl. Whisk until thick. Fold into the cold coffee custard.
Place one meringue onto your serving plate. Spoon half the custard onto the meringue. Place another meringue on top. Spoon the remaining custard on top. Top with the final meringue. Decorate with the ganache and hazelnuts.

Look layers of meringue!

 

hazelnut dacquoise

 

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 7. Religieuses.

Friday, October 4th, 2013

I have wanted to experiment with egg free choux pastry for a while. This weeks challenge has given me the chance to try gluten, dairy and egg free.

gluten, dairy and egg free Religieuses

The egg replacement has impressed me again!

For my first attempt I used gluten free flour. They turned out like this.

gluten and egg free chouxThey puffed up but tasted a bit like a prawn cracker.

I thought I needed a different flour so I tried gram flour (chickpea) and it worked!

I found this recipe worked best for small profiterole sized choux buns. My larger buns had a bit of a soggy bottom! But after 30 minutes I opened them up and scraped out some of the mixture and popped them back into the oven for 5 minutes and they tasted fine.

gluten and egg free choux

 

Here’s a link to The Great British Bake Off recipe for Religieuse

For my gluten and dairy free choux pastry recipe, see here.

For my gluten and dairy free creme patissiere (pastry cream) recipe, see here.

And here is my recipe for chocolate ganache and dairy free chocolate ganache.

The recipe – Gluten, dairy, soya and egg free Religieuse – makes 4

For the choux pastry
50 grams Vitalite margarine – other dairy free margarines will work but I find they don’t puff up as much.
65 grams gram flour (chickpea flour)
4 teasoons Orgran No Egg whisked together with 8 tablespoons cold water

For the custard filling
250ml almond milk
25 grams gluten free custard powder
10 grams caster sugar

For the dairy free chocolate ganache
50ml almond milk
75 grams dairy and gluten free plain chocolate (60% cocoa solids)

Dairy free whipping cream
If you have trouble finding this, coconut cream whips up great.

Chill your dairy free whipping cream.
For the choux pastry – Preheat the oven to 220°c/200°c fan oven/ gas mark 7.
Place the margarine into a saucepan with 125ml cold water, place on the heat.

marg and water
The margarine should have melted by the time the water comes to the boil.
Stir in the gram flour. Stir over the heat for a minute until the mixture comes together and looks like a dough. It will have some lumps of gram flour.

adding gram flour
Leave for a minute while you place a piece of baking parchment onto 2 oven trays and prepare a piping bag with a large plain nozzle.
Stir in the egg replacement and water a little at a time.
Fill your piping bag with the mixture and pipe 4 bulbs onto one baking tray and 4 bigger bulbs onto the other tray. The buns will stay a similar size as piped.

gluten, dairy, egg free choux

 

Bake in the oven for about 35 minutes depending on their size. Small profiteroles took 25 minutes. Make a small hole near the base of each bun after 25 minutes (20 minutes for smaller buns) to help dry out and continue baking. For larger buns, once the outside is cooked you may want to open up the bun and scrape out a little of the mixture from inside the base and put back into the oven for 5 more minutes.

gluten, dairy, egg free choux

 

For the custard – bring the almond milk to the boil.
Blend the custard powder with a little water and whisk into the milk. Stir in the caster sugar. Leave to cool then store in the fridge until needed.
For the ganache – bring the almond milk to the boil, stir in the plain chocolate until melted. Leave until coating consistency then dip in each bun and leave to set.
Just before serving place the custard into a piping bag fitted with a small plain nozzle. Fill each bun with the custard.
Stick a smaller bun on top of a larger bun. Decorate the join with the whipped dairy free cream.

Religieuse

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 6. Apricot Couronne.

Tuesday, October 1st, 2013

A yummy technical challenge this week – finally! Apricots and sweet bread. Not an egg in sight!

apricot couronne

Here is a link to Paul Hollywood’s recipe.

The recipe – Makes a 12 inch ring.

For the filling

90g/3¼oz dairy free margarine
70g/2½oz light muscovado sugar
120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
35g/1¼oz plain gluten free flour
60g/2¼oz raisins
65g/2¼oz chopped walnuts
1 orange, zest only

For the dough

200g/8oz Doves Farm gluten free plain flour
100g/4oz cornflour
100g/4oz ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
100g/4oz caster sugar
8 teaspoons (4 x 7g sachets) dried yeast
60g/2¼oz dairy free margarine, melted
350ml almond milk

To finish

50g/1¾oz apricot jam
100g/3½oz icing sugar
25g/1oz flaked almonds

Draw an 11 inch circle onto a piece of baking parchment. Turn it over and place on a baking tray.
Make the filling – Beat the dairy free margarine and muscovado sugar together until smooth. Drain the apricots and add to the margarine mixture along with the gluten free flour, raisins, walnuts and orange zest. Mix to combine.

SAM_2783For the dough – combine the flours with the ground almonds, xanthan gum, salt, sugar and yeast.
Stir in the melted margarine then the almond milk. It will be a thick batter.

sweet doughPlace the dough into a large piping bag without a nozzle and the apricot mixture into another piping bag.

couronne mixPipe a line of dough to look like it is forming a twist. Follow with a line of the apricot mixture. Continue to form a ring.

uncooked apricot couronneLeave to rise for 20 – 30 minutes. Bake at 200°c / gas mark 6 for about 30 minutes until golden and it sounds hollow if you tap the bread.
Place the apricot jam into a small saucepan with a little water. Stir to the boil then brush over the bread.
Mix the icing sugar with a drop of water, drizzle over the bread and scatter toasted flaked almonds on top.

apricot couronne 2

apricot couronne 3

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – Week 5. Tuille Biscuits

Tuesday, October 1st, 2013

Egg replacer is brilliant stuff! This challenge has taught me this. Before now I had never realised how good it is.

egg free tuille

The technical challenges this year have been particularly eggy and without the egg replacer I would have fallen at the first hurdle.

I followed Mary Berry’s recipe for these biscuits replacing the allergens. My tuille biscuits tasted just the same. I reduced the amount of flour slightly.

The Recipe – makes 12 small biscuits

1 teaspoon egg replacer. I used Orgran No Egg. Whisked together with 2 tablespoons cold water.
33 grams dairy free margarine. I used Vitalite.
30 grams icing sugar.
a little vanilla extract or vanilla paste.
30 grams Doves Farm gluten free plain flour.
½ teaspoon gluten free cocoa powder.

Draw around a 10cm biscuit cutter onto a piece of baking paper. Turn the paper over so the pencil marks are underneath onto a baking tray.
Preheat oven to 180°c / gas mark 4.
Whisk together the margarine with the icing sugar until soft.
Whisk the egg replacer with the water then whisk into the margarine.
Stir in the gluten free flour.

ingredients tuille
Take a spoonful of the mixture and mix it with the cocoa powder.
Make a paper piping bag and put the cocoa mixture into this.
Place a teaspoon of the mixture onto a circle and spread into shape with the back of the spoon.
Pipe a swirl of the cocoa mixture onto half of the biscuits.

tuille
Tap the baking tray on the table so the cocoa mixture levels with the rest of the mixture.
Bake for 9 – 12 minutes until the edges start to turn a golden colour.
Place the tuilles with a swirl over a rolling pin to shape. Roll the plain tuilles into a cigar shape.
Melt a little dairy free plain chocolate and dip both ends of the cigars. Leave to set.
These biscuits were still lovely a day later.