A Cornish girl's food adventures

Tag: cookies

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

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 […]

Clotted cream shortbread

Clotted cream shortbread

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 […]

Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

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 and works fabulously in biscuit form.
These are a perfect treat to brighten up an Autumn day!

Ingredients
makes 18-20 (depending on size)
115g butter, room temperature
50g sugar
pinch of salt
zest of 1 lime
120g plain flour
20g cornflour
30g semolina
40g desicated coconut
25g crystalised ginger, finely chopped

dark chocolate to decorate (about 50g should do it)
extra coconut

Cream together the butter, sugar, salt and lime zest until they are quite soft and fluffy. Whisk together the dry ingredients to ensure that they are well blended and then mix them into the butter mixture together with the finely chopped ginger. Using your hands if you find it easier bring everything together to form a nice soft dough.
Roll the dough into a sausage shape, about 4cm in diameter, and wrap securely in clingflim. Place in the fridge to chill for 15-20 minutes.
Pre-heat your oven to 150°c and line a large baking sheet with a baking parchment or a silicone mat. Slice the dough into rounds, about half a centimetre thick and spread them out on the baking sheet. Bake the shortbread for 20-25 minutes until it is just starting to turn golden brown at the edges. Leave to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate and pour it into a shallow dish. Place the extra coconut in another shallow dish and dip the edges into the chocolate, followed by the coconut. Leave to set. Store in an airtight container for as long as you can resist eating them!

Fairing lime creams

Fairing lime creams

Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break! If you’re not familiar with them […]

Hazelnut chocolate cookies

Hazelnut chocolate cookies

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 […]

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to sweeten them up a little. I’ve stashed a load in my freezer to make some more of my cherry and cinnamon jam but there were still plenty of cherries on the tree so I thought I’d make a batch of this sweet treat.
The bars are delicious with a rich, tender buttery base, tart, sweet fruit layer and a lovely crumbly topping. They’re perfectly portable for picnics but equally delicious served slightly warm with a dollop of clotted cream.
The moisture from the cherries does have a slight tendency to soften the base a little but it can be easily crisped up again with a few minutes in the oven if you don’t manage to polish off all of the bars on the first day!

Ingredients
makes 18 ish
base
250g plain flour
60g finely ground semolina/polenta
40g cornflour
100g sugar
50g soft light brown sugar
1 tsp baking powder
big pinch of salt
1/2 tsp grated nutmeg
200g cold butter, cubed
1 egg
filling
350g fresh cherries (weight with pits)
2 tbsp cornflour
3 tbsp sugar
topping
50g oats

Pre-heat your oven to 190°c and grease and line a rectangular baking tin (one that’s a centimetre or so deep).
Whisk together all of the dry ingredients for the base, ensuring that they are well combined. Lightly rub in the butter, to leave you with a mixture like coarse bread crumbs. Lightly beat the egg and use this to bring the mixture together a little, the egg should be absorbed but the mixture should still be crumbly and not form a cohesive dough.
Press approximately 3/4 of the mixture into the tin, smoothing off the surface. Pop this in the fridge to chill whilst you prepare the filling.


Slice the cherries in half and remove the stones. Toss them in the 3 tbsp of sugar and 2 tbsp of cornflour, making sure that they are well coated. Spread them in an even, single layer over the prepared base.
Add the oats to the dough mixture that you reserved earlier to create a crumble topping and then scatter this over the cherries. Bake for 30 minutes, until the fruit is bubbling a little and the topping is golden brown.
Leave to cool completely before slicing into crisp, crumbly bars of deliciousness.

Chocolate, hazelnut & coriander shortbread

Chocolate, hazelnut & coriander shortbread

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. […]

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

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. […]

Gingerbread Viennese Whirls

Gingerbread Viennese Whirls

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? Yes please! Secure your place on the nice list and leave these out for Santa…

Ingredients
makes 8 sandwich biscuits
125g very soft butter
25g soft light brown sugar
125g plain flour
25g corn flour
pinch of salt
1 1/2 tsp of ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground allspice
toffee
60g soft brown sugar
25g butter
30ml double cream
buttercream
50g very soft butter
75g icing sugar
50g soft brown sugar
30ml double cream
25ml brandy
finely chopped crystalised ginger

Pre-heat your oven to 190°c and line a couple of baking sheets with baking parchment or silicone mats.
Cream together the softened butter, salt and sugar until it is quite fluffy. Sift the cornflour, spices and plain flour into this mixture. Beat this all together until you have a very soft batter-like dough.
Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits in swirls (obviously) onto a lined baking tray, make sure you leave space between them to allow for spreading.
Bake for 15 minutes until they are lovely and crisp and then pop the biscuits onto a wire rack to cool.


To make the toffee layer combine the ingredients in a pan and heat gently. Allow to softly bubble away for a few minutes and then set it aside to cool and thicken to a soft, spreadable consistency. Be very careful with the toffee whilst it’s still hot.
Beat together all of the ingredients for the buttercream until you have a thick, fluffy, frosting. Match biscuits of similar sizes, spread one half with a little of the toffee and pipe the buttercream onto the other and top with a little of the chopped ginger before gently sandwiching them together. Dust with icing sugar and perhaps a little edible shimmer if you’re feeling particularly kitsch!

Brandy butter biscuits

Brandy butter biscuits

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 […]