Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

EXCITING NEW RECIPES FOR THE "BISCUIT CRAZY"

jackie cameron's biscuit recipes

My biscuit experiments...
(Photos : Jackie Cameron)

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Going through a biscuit craze means an exciting supply of new recipes. With one eye on my bathroom scale, I look for freshness as I take a sampling of each experiment.

I was introduced to biscotti while being interviewed for acceptance to Christina Martin’s School of Food and Wine, - by Christina Martin herself. A gigantic glass jar was filled with many tasty, perfectly-cut, crispy biscotti. I was impressed because I knew the effort and the timed precision it took in making each one. Biscotti is an Italian word for “biscuits” or “cookies” but is better known as a specific type of biscuit. It originates from the Latin word biscoctus meaning twice cooked/baked. This allowed long storage times, useful during journeys and wars.

The One, Two, Three Biscuit ensures instant treats because left-over dough can be frozen. The basic requirements are one part sugar, two parts butter and three parts flour. Flavours can be added. I use these popular biscuits for many of the desserts served at Hartford House.

I have happy memories of winter days with family and friends sitting in front of a log fire with a cup of coffee and ginger nuts. Dunking of course! I crush these biscuits and use them as a base for an orange infused chocolate tart. This is a match made in heaven.

A muesli chew accompanies the banana smoothie on Hartford’s breakfast menu. The rich buttery flavours with the rolled oats, mixed fruit and nuts makes this my favourite treat. Irresistible!

Chocoholics - this easy, scrumptious chocolate brownie is for you. When eaten straight from the oven you get an intense chocolate flavour with the pecan nut texture and best of all - the hot, oozing chocolate pieces. I will be using this recipe, multiplied several times, for a close friend’s wedding in January.

While biting into a warm cocoa-and-raisin biscuit I couldn’t decide whether I preferred the hot cocoa flavours or the natural sweetness of the soft, warm raisins. What’s your preference?

Please indulge me with your favourite biscuit recipe because I can see myself baking many more trays. This addiction is proving to be long term!

Take these recipes and try them.

cooking pot

BISCOTTI
GINGER NUTS
MUESLI CHEW
1-2-3 LAVENDER BISCUITS
CHOCOLATE AND PECAN NUT BROWNIES
COCOA AND RAISIN BISCUITS

Post your comments and food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713