This awesome recipe is from my first cookery book – Bee’s Brilliant biscuits, and is such a delicious recipe, I’m so happy to share it!

Image credit: Sisley White

Image credit: Sisley White

The dough (or goo, a more accurate description) uses mushed up avocado as the base, so its creamy, smooth, with a  lovely gooey consistency, but without using animal products. The mixture can be made with gluten free flour, and is dairy free too, if you use vegan / very dark chocolate in it (some dark chocolates still contain milk solids).

The recipe is easy peasy to scale up or down, about 4 x the recipe will give you enough mixture to create this super cool 5 inch round cookie cake – I filled this one with ombre vegan buttercream.

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If you happen to make too much mixture (!), then I suggest you freeze gold ball sized bits of it, and when needed / wanted, bake straight from frozen for about 15 minutes.

Let me know how you get on with the baking – remember that you need really ripe and well mashed avocados – no lumpy bits please! Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!

Bee xx

 

Bee’s Dark chocolate and avocado cookies

Ingredients (Makes six large cookies)

  • 1 large ripe avocado (when it’s skinned and de-seeded you’ll need around 110g)
  • 1 egg
  • 150 g light brown soft sugar
  • 40 g cocoa powder / 35g cacao powder
  • 40 g melted chocolate (dark or milk, if you want a dairy free cookie check the ingredients and choose a choc with no milk solids)
  • A pinch of salt
  • 50 g gluten free self raising flour (any combination of the following flours will work – rice flour, gram flour, ground almonds, soya flour, coconut flour – its good to mix up a few different types in each batch )
  • 1 tsp vanilla bean paste
  • ½ tsp xanthan gum (optional –without this, your cookie will be crumblier)
  • 1 tsp baking soda
  • 80 g roughly chopped dark chocolate (again look for no milk solids if you want a dairy free cookie)

Method

Pre-heat your oven to 170°C and line a baking tray / sheet with parchment paper.

Scoop your avocado into a large bowl and thoroughly mash until a smooth green goo is formed – no lumps please! Puree it if you have a food mixer / blender.

Add the rest of the ingredients into the bowl and beat with a wooden spoon using good old muscle power, until a nice shiny consistent wet mix is formed. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes, but after baking, all of the vegetable taste is gone – thank goodness!

Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking.

Using two metal spoons or an ice cream scoop, dollop roughly even sized round shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker fudgier cookie, pile the mix high and be prepared to bake for the full time. If you like a thinner chewier cookie then spread it out more and bake for less time. Press a couple of chocolate chunks into the top before baking.

Bake for 12-15 minutes – the cookies will still be slightly soft to the touch when done, but do firm up and go nice and gooey after cooling.

Freeze any leftover mixture for up to one month, and eat your baked cookies within 3 days otherwise they’ll go a wee bit chewy / yuck.

Tag me on instagram / twitter @beesbakery and tag it #BeesBrilliantBiscuits and I’ll regram the pics!

Bee.xx

 

The Huffington Post’s foodie-offshoot Homemade, has written a cool little article about me, my book and included a couple of recipes too, including my awesome bacon biscotti recipe!

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https://www.homemadebyyou.co.uk/recipes/baking/barbecue-bacon-biscotti

 

Here’s an excerpt:

But biscuits? Biscuits we like.

Speedy, simple, scrumptious, honest one-bowl goodness; minimal mess, maximum taste and ready in the time it takes Kanye West to tweet his way to 10 new enemies. Biscuits are the bake that needs to be revived.

Leading the charge to the biscuit tin is Bee Berrie. A microbiologist by trade, she switched petri dishes for pastel frosting in 2012, and now heads up her own bakery in London. She’s made a giant replica Kinder Egg for ITV, baked a 15-stone edible Marc Jacobs perfume bottle and shown her mad skills on telly with king of kooky chef Heston Blumenthal. With her debut biscuit cookbook out, she’s evangelical on the crumbly joy of cookies.

But according to Bee, biscuits are best. “They’re quick, easy and more versatile than cake,” she tells us. “They have short bake times, last for ages and leftover dough can be whacked in the freezer for another time.”

As for top tips, it’s all about going one of two ways: “Either pick flavours that complement each other (like chocolate and coffee), or flavours that contrast (like bacon bits and maple syrup). Rosemary works well with citrus fruits, warm spices like cardamom are a treat with butter or creamy frosting, and nut butters are brilliant with chocolate.”

And, fortunately, the biscuit train is easy to adapt to vegan/dairy-free/gluten-free needs. “I make my own blend of chickpea and rice flour for people who can’t tolerate wheat, and replace butter with avocado when I need to,” says Bee. “It works like a charm and you can’t taste the fruit at all – it just gives them a creamy texture.”

Try some of Bee’s recipes below and tweet us a picture when you’re done @homemade

Full article: https://www.homemadebyyou.co.uk/articles/cooking/put-down-that-lemon-drizzle-people-its-time-you-got-re-acquainted-with-baking-biscuits?preview=16012272

 

My first recipe book called Bee’s Brilliant Biscuits is OUT in the UK yippee!

(You can order it online here: http://www.amazon.co.uk/dp/1910496464 )

We had a little party to celebrate, at the most beautiful venue, Paper Mill Studios in Islington, and it was a little bit of a blast! Drinks were provided by Kamm & Sons, Dalston Cola, Joe’s Tea and Camden Hells Lager, and food, in the form of sweet and savoury biscuits (of course) was provided by my recipe book, with some additional amazing cheese from Daylesford Organic. (links below).

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We baked around 1000 biscuits for the event, with recipes ranging from our famous jammy dodgers, to our gluten and dairy free chocolate and avocado cookies, and we also had some takeaway dog treats on standby too.

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Around 110 people came, a mixture of friends and family (thanks for coming Mum), and some of my awesome kitchen neighbours too. It was great to finally meet Elaine Stocks from BBC Good Food, Felicity Cloake, and lovely to see Edd Kimber, Chetna Makan and Juliet Sear again too.

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We had a biscuit decoration workshop run by a member of my team called Gina, a giant biscuit mural that we coloured in with edible pens and put on the wall by Laura my kitchen manager. Charlie Philips, my good friend and prop stylist for the book, made an incredible biscuit piñata, which was filled with hundreds of iced gem cookies – here are some pics of it in action:

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Here are some kind words written by my Topshop events team client: wow!

BEE’S BRILLIANT BISCUITS.

“When you work in events and you go to events organised by other people, it’s hard not to critique where they’ve gone wrong and moan about what you would have done differently. I know it makes me sound like a prick but it’s often something I can’t help myself doing. Last night I went to an event that was absolutely perfect, it was organised better than I ever could have done myself and every single aspect made me smile.

Bee Berrie is is mastermind behind the Bee’s Bakery biscuit phenomenon and has been baking the best Jammy Dodgers in London since she gave up a career in science back in 2012. Bee has now branched out beyond just baking delicious little treats and is passing her skills onto the world with her amazing new book Bee’s Brilliant Biscuits. It’s no lie either, her biscuits are brilliant and I couldn’t recommend them more.”

Kamm & Sons: http://kammandsons.com

Dalston Cola: http://www.dalstoncola.co.uk

Joe’s Tea:http://joesteacompany.com

Daylesford: http://daylesford.com

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Great news – my first recipe book Bee’s Brilliant Biscuits, will be stocked by the following shops across the UK:

Waterstones – UK Nationwide and online: https://www.waterstones.com/book/bees-brilliant-biscuits/bee-berrie/9781910496466

Foyles bookshop: branches in Charing Cross, Royal Festival Hall, Waterloo, Westfield http://www.foyles.co.uk

Daylesford Organic (Branches in Pimlico, Notting Hill, Marylebone, Kingham in Gloucs): http://daylesford.com/locations/

 

Amazon:http://www.amazon.co.uk/dp/1910496464

Dulwich Picture Gallery: http://www.dulwichpicturegallery.org.uk

Australia, Booktopia: http://www.booktopia.com.au/bee-s-br…/prod9781910496466.html

USA-A-A:  http://www.amazon.com/Bees-Brilliant-Biscuits-…/…/1910496464

Yippeeeeeeee!

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Hello!

I learnt a new trick this week…how to dry out exotic fruits and make them look gorgeous on a cake…here’s a pic:

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I’ve been receiving more and more requests for edible petal cakes during the winter, and rather than source them from expensive foreign importers (who probably use all sorts of pesticides etc), I wanted to find a way to work WITH the sparse petals that I can get from my amazing grower in the UK, but boosting them with pretty hand made dried fruit.

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I dehydrated thinly sliced fruits overnight to get this affect: kiwis, apples, strawberries (my favourite), pears and carrots…and i think they look lush!

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Hello everyone!

I’ve been SO EXCITED to receive the first copy of my new recipe book, and it finally arrived this week… its not officially for sale until March 10th, but you can pre-order it on Amazon now: http://www.amazon.co.uk/gp/product/1910496464?keywords=bee%20berrie&qid=1449492793&ref_=sr_1_1&sr=8-1

Here’s the cover, and a snippet of the preview images on Amazon:Screen Shot 2016-01-24 at 12.29.12  cover stackBB headshot book HR  book cover copy

 

Here’s the introduction to the book, I hope you all really like it! Bee. X

Bee Berrie of Bee’s Bakery is on a mission to bring unique biscuits and cookies into everyone’s life. She believes the secret to great baking is to give your bakes a personal edge. Her biscuits are original, colourful, flavourful and so much fun – she has a flair for bringing classic recipes bang up to date and her recipes are easily adaptable. Whether you want a sophisticated digestive to dunk in your tea, a personalized jammie dodger to give as a gift, cookies iced with crystallized edible flowers or an inky tattooed sea salt and brown butter cookie, you’ll find the recipe in this exciting book. A page of tear-out templates adds to the fun. All achievable for the home cook – with some aimed at children – and using easily sourceable ingredients, the 80 recipes will increase any baker’s repertoire. Bee makes the most unique biscuits around, raising eyebrows and smiles, all in one bite.

Happy New Year, especially to all you newly-engageds out there!

I have been loving BerinMade’s gorgeous fresh print designs for a year now, when I met Erin at Top Drawer last year, and I’ve always wanted to put them onto a cake…which is exactly what we’ve done!

Brides Magazine has just featured the below yellow amaryllis design in their January issue – which is available with complementary wedding favour cookies too.

Email beeberrie@gmail.com for sizing, recipe and pricing information.

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Cakes and cookies are available in all of the below prints! Designs can be customised to match your by Erin for a small fee.

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I’ve designed some pretty lovely new cakes, suitable for weddings, birthdays and other celebrations…lots of pictures to share, but for now here’s a snippet! Enquiries to bee@bees.jessepearson.net xx

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Its nearly International Friends Day and Grazia magazine included our colourful cookies in their gift-list…

This picture is super cool! And you can order online at Etsy!

Grazia