Chocolate Crossants and Danishes (Quick version)

This is a quick recipe, fantastic of your short on time and have guests arriving any min!

1 packet ready made Butter Puff Pastry
1 bar of plain or milk Chocolate (small squares)
1 egg (beaten)
caster sugar, for sprinkling

For Pecan filling:
75g (3 oz) Demera Sugar
50g (2 oz) Butter (softened)
75g (3 oz) Pecans (chopped)

-> Combine nuts and sugar and cream together with butter.

For Almond and Apricot filling:
100g (4 oz) ground Almonds
50g (2 oz) butter (softened)
75g (3 oz) Caster Sugar
80g Apricot Jam

-> Combine almonds, butter and sugar to a soft paste.

(Also can try using almond marzipan with molero cherry jam)

*Pre-heat oven to gas 6*

Step 1 -> Roll out pastry in to a oblong shape, and trim sides and cut into 8-12 equal squares. With half of the squares, cut them in half so you have 2 triangles.
Lay a triangle in front of you, the widest part nearest to you and the pointy bit away from you. Put a square of chocolate in the center of the widest part and roll the pastry up around it. Then pinch the edges so the chocolate wont escape and bend the corners inwards so it looks like a small crab shape or a cresent moon.
Place on baking tray that is lined with foil. And do some more!
Step 2 -> For the danishes, cut the squares in half like a rectangle, brush with egg and place a small spoonful of one or two of your fillings in the center. Then bring the corners together and place them one over the other, so that it is overlaped and pinch together. Filling should be partialy seen.
Step 3 -> brush both danishes and crossants with plenty of egg. And bake in oven for 12-15 min.

chocolate cookies - pic 2

Different shapes.

Chocolate Cookies

This recipe makes around 30 cookies.
You will need:
2 sachets instant hot chocolate drink
1 tbsp hot Water
8 oz Butter
5 oz Caster Sugar
10 oz Plain Flour
1 egg Yolk
Salt
Choc chips (optional)

Method:
Empty sachets into bowl and mix with hot water to make a paste. In another bowl put in sugar and butter, mix well and then beat in the egg yolk and chocolate paste. Sift together flour and add a pinch of salt to the mixture. When combined, halve the dough and cover in clingfilm. Leave in fridge for 30-60min.

Pre-heat oven to gas 5. Line baking trays with baking paper.

Un-wrap the dough, roll out and stamp out rounds. If you want to make them like in the pic, then place 2-3 chips in middle of each cookie. Sprinkle with little bit caster sugar and bake 10-15min until firm. Leave to cool 5-10min.

orange and ginger cookies - pic 2