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.
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? […]
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 […]