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 […]
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.
I wanted to do something a bit different so I thought I would try pairing coriander seeds with dark chocolate. It might not be the first thing that you think of putting together but it actually goes really well. Throw in some crunchy hazelnuts and wrap the whole lot up in buttery shortbread and you’re onto a winner.
I baked a batch of these at lunchtime on Saturday. By 3.30pm 70% of them had been devoured. By bedtime they were all gone. Admittedly my brother may have been involved with the consumption but I’d still mark that down as a highly successful recipe.
115g butter, room temperature
120g plain flour
pinch of salt
1/2 tbsp coriander seeds
50g blanched hazelnuts, roughly chopped
50g dark chocolate, roughly chopped
Toast the coriander seeds for 1 minute in a dry pan before coarsely grinding them in a pestle and mortar. Set aside.
Beat the butter, salt and sugar together, until they are quite soft and fluffy. Combine the flour, cornflour, semolina and coriander so that they are well mixed and then add them to the butter. Stir the dry ingredients into the butter mixture to give you a soft dough. Mix the chocolate and hazelnuts through the dough and then bring everything together. Shape the dough into a long sausage and wrap it in some clingfilm, pop it in the fridge to chill for about an hour.
Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat. (If you own something as frivolous as a macaron tin then this does a really good job of keeping the shape of the biscuits as they bake. And before you ask – I own two of these, and I don’t even really like macarons!)
Once the dough has chilled, unwrap it and use a sharp knife to cut it into 24 discs, slightly less than 1cm thick. Place them on the prepared tray, spaced a little apart to allow for spreading. Bake the biscuits for 20-25 minutes, until they are just starting to turn golden. Leave them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely and become crisp. Then you might want to think about fitting a padlock to your biscuit tin.
I’ve also added this post to the May 2018 #BakingCrumbs linky with joskitchenlarder.com.
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. […]
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 don’t know about your neck of the woods but near me, as soon as Christmas is done and dusted, all the supermarkets reduce the price of their festive goodies, usually to make space for Easter treats. This includes brandy butter, which is actually a pretty good ingredient, basically someone has saved you the bother of creaming together some butter and sugar for you. And after Christmas it’ll also save you pennies on the cost of butter, the stuff I used in these cost me 20p from M&S!
These are such lovely little crisp, buttery morsels of deliciousness, and they’re so quick to make too. In fact it took me longer to pipe them all out of my cookie press that it did to actually make the dough. You don’t have to use a press at all either, you can simply chill the dough a bit and then just roll it into balls and squash them with a fork. Thrifty and easy!
makes a heap!
125g brandy butter (room temperature)
40g butter (also room temperature)
125g plain flour
pinch of salt
zest of 1 clementine (optional)
Pre-heat your oven to 190°c.
Cream together the butter, brandy butter, salt and clementine zest and then sift in the flour and cornflour. Beat it together until you have a fairly soft dough. Either put the dough into a cookie press and pipe them onto a non-stick baking sheet or chill the dough for 5-10 minutes and then roll little balls of dough and squash them with a fork.
Bake the biscuits for about 10 minutes, until they are just starting to colour around the edges and then transfer them to a wire rack to cool.
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 […]
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 most often. I really like the melt-in the-mouth quality that the cornflour gives it whilst the semolina still provides a bit of crunch. It’s just so deliciously moreish. And that’s before I added chocolate to it!
120g plain flour
pinch of salt
40g each, dark, milk and white chocolate
Beat together the butter, salt and sugar until they are soft and fluffy. Whisk together the flour, cornflour and semolina so that they are well combined and then mix them into the butter to give you a soft dough. Roughly chop the chocolate and then mix this through the dough. Bring everything together, wrap it in some clingfilm and then pop it in the fridge to chill for 15 minutes.
Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat.
Once the dough has chilled, lightly roll it out on a floured work surface so that it is 5mm or so thick. Cut out your biscuits and place them on the prepared tray, spaced a little apart. Bake the biscuits for 30 minutes, until they are just starting to turn golden. Sprinkle them with sugar whilst they are still hot and then leave them to cool on the tray before devouring.
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 […]