Crumbly, buttery shortbread, rich with toasty pecan and maple flavours. Who doesn’t want that with their morning coffee? Did I mention that I’ve dipped them in chocolate for good measure? If these don’t perk up your day I’m not sure what will! Ingredients makes 20ish […]
Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]
It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant soft saffron buns, crisp and chewy Cornish fairings and indulgent Cornish splits filled with jam and clotted cream (amongst other scrummy things!). This year I’ve opted for rich, buttery clotted cream shortbread bites, decorated with dark chocolate to look like the St Piran’s flag. I like my shortbread to have a little bite to them so I always add a little semolina into the mix for texture while the cornflour keeps them just melting enough to feel indulgent, not that a biscuit made with clotted cream could ever be anything but!
yield varies depending on cutter size (I baked 40 bite sized biscuits)
75g butter (room temperature)
75g Cornish clotted cream
pinch of seasalt
160g plain flour
dark chocolate to decorate
Beat together the butter, cream, sugar and salt until they are quite fluffy. Add the flour, cornflour and semolina, and mix to form a crumbly rubble. Use your hands to bring this together to form a dough. Wrap in cling film and chill for 20 minutes or so.
Pre-heat the oven to 170°c and lightly grease a baking sheet or line it with a silicone baking mat. Roll the dough out on a lightly floured surface so that it is a few millimetres thick. Use a biscuit cutter to stamp out the biscuits and spread them out on the prepared baking sheet, leaving a little space in between them. Bake for 18-20 minutes, until the biscuits are just starting to turn golden-brown and then transfer them to a wire rack to cool and crisp up. Once they are cooled drizzle them with a little melted chocolate. Leave to set before devouring!
As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so. These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just […]
Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one!
You can’t really go wrong with the combination of chocolate and hazelnut – I don’t think I’ve ever met anyone who doesn’t like it.
200g dark chocolate
1 tbsp cocoa powder
125g toasted hazelnuts, finely ground
2 tbsp cornflour
1 tsp baking powder
pinch of seasalt
50g light soft brown sugar
1 tsp coffee powder
Chop 50g of the chocolate into chunks and set it aside. Melt together the remaining chocolate and the butter either in a double boiler or using short bursts in the microwave. Leave to cool slightly.
Sift together the cocoa powder, cornflour and baking powder and then fold this into the chocolate mixture, together with the salt and ground hazelnuts.
Use an electric stand mixer to whisk together the sugars, eggs and coffee powder until they reach ribbon stage.
Fold the egg mixture into the chocolate mixture, followed by the chopped chocolate and then put it in the fridge to chill for an hour and firm up.
Pre-heat your oven to 180°c and line 2-3 baking sheets with baking parchment or silicone mats. Drop teaspoons of the cookie dough onto the prepared sheets, leaving at least 2″ of space between them to allow for spreading. Bake for 10-15 minutes until the outsides are crisp but the insides are still gloriously gooey. Leave on the trays until completely cool. These will keep for several days, stored in an air-tight container.
Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark. […]
Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. I’m also a peanut butter fiend so these get a double thumbs-up from me. I was a little bit trepidatious about using it in the shortbread base at first, I wanted to be sure that I kept the crumbly texture and not end up with peanut butter cookies but I think it’s worked really well. And what goes better with peanut butter than chocolate? Except maybe caramel….
makes a heap
120g softened butter
120g smooth peanut butter (use one without palm oil)
225g plain flour
150g unsalted peanuts
1 tin condensed milk (about 400g)
60g soft brown sugar
big pinch of seasalt
300g chocolate (anything you like)
Pre-heat your oven to 150°c and lightly grease a baking tin. I have a 13″x 9″ tin which is fairly deep and is ideal for this but you can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Make sure that your butter is fairly soft and cream it together with the peanut butter and the sugar. Sift in the flour and cornflour and then rub it in with your finger tips to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin, prick it all over with a fork and bake it for 10 minutes. Scatter the peanuts over the surface and then return the shortbread to the oven for a further 10 minutes before leaving to cool.
For the caramel, combine the condensed milk, brown sugar, seasalt and butter in a medium, heavy-based pan and melt it all together over a low heat. Give it a stir and increase the heat a little to bring it to a gentle bubble. Let it continue to gently bubble away until it has thickened a little and darkened to a rich caramel colour.
Pour the warm caramel over the cooled shortbread, spread it evenly and leave to set.
For the final layer simply melt the chocolate and then spread it over the caramel layer, marbling it if you’re using a few types. Leave to fully set before slicing.
Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]