Hey 😇’s ,
This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas 😂 as I have a back log of posts to do in the meantime 😘.
I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!🤗
- 250g strong white bread flour
- 1tsp salt
- 1 sachet quick acting yeast
- 1tbsp sunflower oil
- 150ml orange juice
- 50g chocolate
- Cup of milk
- Cup of oats.
- Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
- Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200°c.
- Once risen press with your finger and let the air escape.
- Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again.
- Shape dough into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
- Brush the top of the plait with some milk using a pastry brush.
- Sprinkle some oats on top too.
- Put the plait onto a baking tray and prove the dough for another 10 minutes.
- Pop into oven and bake for 10-15 minutes.
Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!
Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. 🎉
Let the festivities begin!
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!
Bring a piece of Italian history back to life this Season with these crunchy, sweet treats from the 13th century.
Biscotti literally translates ‘twice cooked’. Hence why they are dry and crisp. You can flavour biscotti in many different ways. I’ve chosen a festive flavour for mine with Christmas being fast approaching.
Tasty with a warm beverage, however the traditional Italian way is to dip them in a sweet wine. Bellisimo!
4 oz (100g) self raising flour although you can use plain.
4 oz (100g) mix of Caster sugar and light brown sugar
2 small eggs, beaten
A handful of currants&sultannas
Zest of 1 clementine
Sprinkle of ground ginger and mixed spice.
1. Preheat oven to 140 degrees Celsius or 160 degrees Celsius for non-fan ovens. Line or grease a baking tray.
2. Mix the flour and sugar together in a bowl. Incorporate the spices. Stir in beaten eggs, a little at a time, making sure it’s properly mixed in before adding anymore. Continue until you have a firm dough, you might not need to add all of the egg. The dough shouldn’t be sticky.
3. Add the dried fruit and zest.Stir in with your hands until evenly distributed.
4. Turn the biscuit dough out onto a floured surface and gently knead, then split into two.
5. Roll each half of the dough into a long log shape. Place both logs on your baking tray, spacing them at least 2″(5cm) apart as the dough will spread slightly.
Bake for 30-35 minutes.
6. Leave the logs to cool on the baking tray for 10 minutes to allow them to firm up a bit, then put them onto a board.
Cut the logs at a diagonal angle, in 1″ (2-3cm) thick slices.
7. Place the biscuits, cut side up, on the tray.
Return to oven to bake for a further 20-30 minutes, until the biscotti are completely dry all the way through. Turning them over half way should help. Transfer to a wire rack to cool. These biscotti biscuits keep well in a container that is airtight.
I enjoyed most of my biscotti with this wonderful mince pie ice-cream I found at Iceland supermarket.
Hope you enjoy my recipe 😇
It’s that time of year again, where everyone seems to be going Christmas crazy! Including me.
These sweet star shaped fancies will leave you all starry eyed this season.
Perfect for party’s or even giving as gifts that is if you can resist eating them ☺
They are also great fun to make & decorate with the kids, but be warned it can get messy!
Bake as a Victoria sandwhich cake in any shaped tin you like. I have found a square tin leaves less cake going to waste, as you can cut more shapes out of it. Lets face it no cake ever goes to waste really, well not in my house anyhow.
At the moment there’s a special offer on at Iceland with stork buy these two 500g tubs of margarine with the cake tin for just £2!
4 oz (100g) margarine ( I use stork it’s my absalute fave for cake making)
4 oz (100g) Caster sugar
2 medium eggs
4 oz (100g) self raising flour
1. Heat oven to 180 degrees Celsius, 350 degrees Fahrenheit, gas mark . Grease a cake tin.
2. Cream margarine and sugar until fluffy and almost white in colour.
3. Beat in eggs, one at a time, adding a bit of flour with each.
4. Gently fold in remaining flour.
5. Pour in greased tin and bake for 20-25 minutes.
6. When cake has completely cooled cut into desired shapes ( I used different sized plastic star shaped cookie cuttters.)
Coat with glace icing and decorate however you like. I put glittery sprinkle on top my gold coloured glace icing
& my children used these to decorate with
Refrigerate your sponge shapes for about 10-15 minutes before decorating. This helps the icing set quicker and makes the sponge slightly firmer and easier to work with.
To gift wrap simply stack a few together when the icing has set and wrap in a cellophane bag, tie a bow around the top with some ribbon and then watch the recipients face light up as they receive there homemade goodies. Alternatively display on a metallic plate or cake stand at a party that will bring a twinkle to your guests eyes.
I’m enjoying mine with a cup of tea 😜
Leave your sparkling thoughts below I’d love to hear from my readers. Some more Christmasy baking recipes will be coming very soon.