I’ve decided to start my new baking blog with a simple shortbread recipe. When I say simple it’s by no means a easy recipe to get right for beginners! I recommend making a few other biscuit doughs before trying any shortbread as it can be a bit daunting when unsure of the right technique.
250 g (9 oz) Plain Flour ( ideally, but you can get away with self-raising well I do 😜)
75 g (3 oz) Caster sugar
175 g (6 oz) butter (buy the best you can afford because the better the ingredients you use the nicer your baking will be, well that’s the theory ☺
1. Preheat oven to 160 degrees Celsius, 325 degrees Fahrenheit, gas mark 3. Grease a baking tray.
2.Mix flour and sugar in a bowl, rub in butter.
3.Knead well to form a smooth paste.
4.Divide into smaller parts if it’s easier for you to work with. Roll out or use finger tips to press down to flatten out until about 1cm (1/2 inch) thick.
Cut into desired shape I used different sized star shape cutters.
You could however go down the more traditional route of rounds or fingers and prick with a fork. Place on baking tray and bake for 20-25 minutes until slightly golden.
#1 tip In warm weather chill the shortbread before baking.
Hope you have all enjoyed my first blog post and have fun trying out this shortbread recipe for yourself. Please comment with anything you’d like to see me post about in the future. I’d also be happy to see your blogs and and I’m really grateful for any feedback you leave for me. I’ll be baking something new to share with you all very soon. Bye for now, Kelly☆
P.s. I’ve recently made a chocolate cherry version of these that worked very well. Replacing 1 ounce of the flour with cocoa powder & adding 2 ounce of chopped glace cherries when you’ve rubbed in the butter before kneading.
These are some I baked without pricking with a fork and adding sugar to the tops afterwards for a slightly healthier version and below I made by doing exactly that.
I hope you all enjoy my twist on a traditional treat and give them a try for Christmas they would make a lovely alternative food gift popped in a cellophane bag tied with some ribbon & a tag!
It was a while back now when I baked this beauty and it wasn’t the easiest of cakes to make but well worth the effort!
For the cake
2 medium eggs
75g (3 oz) Caster sugar
75g (3 oz) self raising flour
For the filling
1 packet of Hartley’s orange jelly
200g (7 oz) good quality chocolate, I used a combination of half milk & half dark chocolate.
1. Preheat oven to 180°c / 35of/gas 4
2. For the sponge, break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Place mixture into a greased cake tin and bake for about 30 minutes. Set aside to cool.
3. Meanwhile for the filling, in a bowl make the jelly as instructed on the packet with slightly less water than stated to make a firmer set jelly. Pour the jelly into a shallow sided baking tray or dish to form a 3cm layer of jelly. Chill in the fridge until set.
4. When the jelly has set and the cake is cooled, cut round the edge of the jelly and either try to turn it out directly onto the sponge or if you’re brave enough, get a spatula or two underneath the jelly to lift it onto the cake.
5. Melt chocolate either in a ban Marie or microwave , then pour it all over the jelly topped cake. If you have to do any spreading try keep it to a minimal. Leave to cool slightly and mark across the top with a fork if desired then leave to completely set before serving.
You can also make the normal size ones using this method using patty tins to bake your sponges in & the pots of jelly also work well with the little ones just slice them up into rounds instead.
These delightfully soft, chewy and indulgent cookies are any chocolate lovers dream! They are wonderfully comforting on a cold Autumn/winters night with a glass of milk, especially still warm and fresh out of the oven.
You can find the recipe below that I followed just using half the quantities for a smaller batch of goodies. http://www.averiecooks.com/2015/11/hot-chocolate-cookies.html
I only used dairy milk chocolate instead of the recommended dark chocolate in the centre,which I advise you using as the dairy milk seems to stay solid so you don’t get the lovely ooze of chocolate in the middle.Although the marshmallow did suffice this time thankfully ☺ .
My top tip for this recipe would also be to only bake the cookies for ten minutes instead of fifteen. Adding the chocolate piece & marshmallow middle, half way through cooking time.
You could also make cookie cups using a patty tin and the same principles as before unless you’d like to fill them with milk or something afterwards in which case omitt the center goodness. I topped mine with walls soft scoop vanilla ice cream which made a lovely cute little desert.
I will definitely be making these cookies again and I highly recommend you giving them a go! There much easier than you think to make.The only problem is leaving the cookie dough chilling in the fridge for so long the suspense in unreal! 😂
Ttfn my fellow little cookie monsters
It feels like forever since my last post! Guess I haven’t felt like writing much recently. It’s that time of year again where all I want to do is hibernate. However with hibernation unfortunately not being an option, I’m here to write about these luxurious viennese whirl biscuits.
175g (6 oz) margarine
50g (2 oz) Caster sugar
175g (6 oz) self raising flour
Few drops of vanilla essence
Difficulty : hard
1. Preheat oven to 160°c & grease a baking tray.
2. Cream sugar & fat very thoroughly, stir the essence and flour in.
3. Put the mix in a piping bag with a star nozzle and pipe whirls onto baking tray. Bake for about 20 minutes.
4. When cooled, sandwhich together with jam and buttercream, then finish with a light dusting of icing sugar.
You could also make fingers by piping lengths onto tray then once baked & cool sandwhich together with jam or buttercream and dip both ends in melted chocolate.
Perfect served with a cup of tea or posh coffee!
Who else is looking foward to but also dreading the thought of watching the last great British bake off as we know it this Wednesday?
Biscuit week on the great British bake off might have been and gone but if you’re still searching for a quick biscuit fix look no further than these delicious and easy to make coffee biscuits. Perfect any time of day especially served with a cup of the strong stuff to perk you up on a morning!
6oz (175g) self raising flour
3 oz (75g) Caster sugar
3 oz (75g) margarine
1 medium beaten egg
2 tsp instant coffee dissolved in 1tbsp hot water
- Preheat oven 180 degrees Celsius, gas mark 4. Grease one or two baking trays.
- Mix sugar & flour, then rub in margarine.
- stir in all the coffee essence and egg, mix thoroughly.
- Separate into walnut sized balls. Put on baking tray, flatten slightly with fingers or back of a spoon and bake for 15 minutes roughly.
- Cool for only a couple of minutes before carefully removing from tray.
Store for up to a week in an airtight container.
I regularly bake alsorts of biscuits, with my son usually, when we’ve ran out of bought ones&inbetween shopping trips.
I tend to use anything we have left in the cupboards and determine what to make from there. This certain week we had quite a bit of ground oats left, when the idea of old skool melting moments popped into my head. I already had the recipe for them in my old Be-ro book. You can find the same online version here : http://www.be-ro.co.uk/recipe/showrec25.html?rec=25
As you can see I added a little twist to my version with some small pieces of caramilised apple instead of the usual glace cherry in the middle. The apple added a sweeter& softer center to the traditional cherry one.
These are ideal biscuits to eat at breakfast time with a quick cup of tea if your in a rush and don’t have time for nothing substantial while lunch. Have some of these on standby for the next time you accidently lay in or can’t get motivated to make that porridge!
If like me you were glued to the TV during the great British bake off last night you will have noticed next week is biscuit themed, even more motivation to russel up a batch of these beauties 😘
Remember an apple a day keeps the doctor away sweeties
There’s nothing I like more sometimes, than a glass of cold milk and a couple of warm chocolate chip cookies. (Especially before bed) so I’ve decided to share this quick and easy recipe with everyone, then you can make your own too!
Ingredients you will need are :
4 oz (125 g) block margarine
3 oz (75 g) light brown soft sugar
1 medium egg yolk
5 oz (150 g) self raising flour
3 oz (75 g) Plain dark or milk chocolate, roughly chopped.
Then proceed as follows :
1. Pre-heat oven to 180 degrees Celsius & grease two baking trays.
2. Cream the margarine and sugar until soft, light & fluffy. Beat in egg yolk.
3. Mix in the flour and chocolate then stir until everything is well combined.
4. Place spoonfuls of the mix or roll small pieces in your hands to form balls, on baking tray, space quite well apart. Bake for about 10 minutes until lightly golden. Carefully take them off the tray and place on wire rack to cool.
Then all that’s left to do is to dunk or not to dunk? that is the question… 😸