Chocolate Coffee Scones
Ingredients:
- Makes 16 x 6cm or 12 x8cm
- 420g plain flour
- 30g baking Powder
- 5g salt
- 80g butter
- 220ml milk
- 100ml Bickford’s Iced Coffee Syrup
- 100g choc chips
- Coffee cream
- 600ml cream
- 150ml Bickford’s Iced Coffee Syrup
- 1 tsp vanilla bean extract.
Method:
Scones:
- Sift together the dry ingredients, rub in the butter, then add the choc chips, milk and iced coffee syrup. Bring together but do not over mix
- Sprinkle your work surface with a little flour and turn out the scone mix. Lightly pat down to about 1 inch thick
- Cut out rounds with a cookie/scone cutter and place on a lined baking tray with each scone touching each other. Brush with a little extra milk
- Bake in a hot oven at 210°C for 10 minutes and reduce the oven to 180°C for a further 5 minutes.
- Remove and serve with coffee cream.
Coffee Cream:
- Whip together until firm and serve with coffee scones.
Caramel Coffee Tiramisu
Ingredients:
- 600ml cream
- ¼ to ½ cup Bickford’s Caramel Coffee Syrup (to taste)
- 1 packet Savoiardi (ladyfinger) biscuits
- ¾ cup filtered coffee, cooled
- ¼ cup Bickford’s Caramel Coffee Syrup (for dipping)
- Cocoa powder or drinking chocolate, for dusting
- Coffee beans, for garnish
Method:
- Whip the cream with ¼ to ½ cup of Bickford’s Caramel Coffee Syrup, depending on how intense you’d like the flavour and sweetness. Whip until soft peaks form.
- In a shallow dish, combine the cooled filtered coffee and the remaining ¼ cup of Bickford’s Caramel Coffee Syrup.
- Dip each Savoiardi biscuit into the coffee syrup mixture for a second or two, ensuring they’re moistened but not soggy.
- Layer the dipped biscuits in the bottom of a large dish or individual coupe glasses.
- Top with a layer of the caramel coffee whipped cream, smoothing it out evenly.
- Repeat the layers of dipped biscuits and whipped cream until all ingredients are used up.
- Dust the top with cocoa powder or drinking chocolate, and garnish with coffee beans.
Bircher Muesli
Ingredients:
- Serves 2-4
- 1 pear grated
- 150ml Bickford’s Iced Coffee Syrup
- 120g oats
- 180ml water
- 40g raisins
- 20g chia seeds
- 50g chopped almonds
- 2g cinnamon powder
- 20g sunflower seeds
- 250g natural Greek style yoghurt
Method:
- Combine all ingredients in a bowl and allow to soften overnight.
The possibilities remain vast when it comes to Bickford's Syrup! Visit the link below for more recipe inspiration! Click Here
