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? […]
I love caramel shortbread (you might have guessed as it was one of the first recipes I posted on here) but it can sometimes be a bit tooth-achingly sweet. Using dark chocolate spiked with chili, fragrant spices in the buttery shortbread base and a generous pinch of sea-salt in the rich caramel adds a bit more interest to this layered tea-time delight.
You might have already seen this recipe in the Cook supplement of The Guardian when it won the recipe swap!
I use the following as my spice blend but you can tweak it to suit your own tastes: 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, pinch of ground coriander
150g plain flour
1 1/2 tsp chai spice mix
40g soft brown sugar
270g condensed milk
1 tsp vanilla paste
1 tsp sea salt
200g dark chocolate
pinch of cayenne pepper
Pre-heat your oven to 150°c and lightly grease a baking tin. You can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Cream together the butter and sugar and then sift in the flour, cornflour and spices and rub it in to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin and bake it for 15 minutes before leaving to cool.
Combine the condensed milk, brown sugar and butter in a medium pan and melt it all together over a low heat. Give it stir and increase the heat a little to bring it to a gentle boil. It should have thickened a little and darkened in colour a bit.
Pour the warm caramel over the cooled shortbread and leave to set.
For the final layer simply melt together the chocolate and chili and then spread it over the caramel layer. Leave to set before slicing.
Mr Colonial Cravings and myself have been back in our little Gloucestershire terraced house for just over a month now. We’re more or less unpacked and the bulk of the re-decorating is done with but we’ve been a little bit slow to sort out things […]
Seriously though! What could possibly be better than a rich buttery slab of shortbread studded with three (yep three) different kinds of chocolate? You would seriously have to question anyone who would turn that down! I love this shortbread dough, it’s the one I use […]
These buttery melting shortbread biscuits have a very fragrant combination of flavours. It’s delicately floral but without being too perfumy though (there’s no Yardleys soap here!) I think these are the perfect accompaniment to a cup of Earl Grey tea but they are also great served alongside desserts like creme brulee or panna cotta or even just a scoop of ice cream.
The ground almonds give the biscuits a lovely sandy quality whilst the cornflour gives them their melt-in-the-mouth texture. And obviously they’re wonderfully rich too.
makes about 15
115g butter (room temperature)
pinch of salt
100g plain flour
50g ground almonds
1 tsp ground cardamom
1 1/2 tsp dried lavender
little bit of icing sugar and extra lavender to finish
Cream the butter, sugar and salt until they are quite fluffy.
Sift together the flour, cornflour and cardamom so that they are well combined and then mix these with the ground almonds and lavender (if you rub this between your fingers a bit you’ll release more flavour). Stir this mixture into the butter and sugar until you have a soft dough.
Chill this for 10-15 minutes and pre-heat your oven to 190°c. Lightly grease a baking tray or cover one with a silicone mat.
Gently roll or pat out the dough to about 5mm thick and then cut out your biscuits, re-rolling the dough if necessary (but try to keep this to a minimum). Space the biscuits slightly apart on the baking tray and lightly sprinkle them with a little icing sugar and some extra lavender. Bake them for 15 minutes. Leave them to cool on the tray for 5 minutes and then put them on a wire rack so that they can crisp-up a little.
A simple cut-out biscuit recipe is a really useful thing to master. This one is just plain (but scrumptiously buttery) although you can flavour the dough with citrus, spices, tea, herbs… all manner of things really. A recipe that doesn’t spread as it bakes is […]
I’ve adapted these from my recipe for Cornish fairings because to my mind, a fairing is the finest spicy biscuit you can eat and you know, if ain’t broke and all that…
I actually made these to use in the base of the rhubarb and ginger cheesecake I posted recently. I bake so much that I don’t tend to eat shop bought treats very often and in America biscuits/cookies seem to only come in huge boxes. I didn’t fancy the idea of having half a box of cookies sat in my pantry, probably until I move back to the UK, so it seemed easiest to make my own. Plus it means that I have two recipes to share with you guys. Yaaay!
makes about 24
2 tbsp golden syrup
squeeze of lemon juice
170g plain flour
50g dark brown sugar
50g white sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
2 tsp ground ginger
1 tbsp grated fresh ginger
2 tbsp finely chopped crystalised ginger
1/2 tsp ground cinnamon
Pre-heat your oven to 180°c and line a couple of baking sheets with baking parchment.
Melt together the butter, syrup, grated ginger and lemon juice in a small pan over gentle heat. Leave to cool a little.
Sift together the flour, raising agents and ground spices in a large mixing bowl. Mix through the sugars, crystalised ginger and salt, making sure that everything is well blended.
Pour in the melted ingredients and stir it all together to leave you with a soft, warm dough. If it’s a little on the sticky side then sift in a little more flour.
Pull off small nuggets of the dough and roll them into balls . Pop them on the tray and then flatten them a bit.
Bake the biscuits for 10-15 minutes, depending on whether you want them to be crunchy or chewy.
I think of these as a kind of luxury digestive. They’re more robust than classic shortbread but far more buttery and slightly more tender than a standard digestive biccy. They’re still good dunked in a cuppa though, which is pretty important to me and I’m […]