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 […]
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 also essential, no-one wants the cute little cookie cut-outs that they’ve lovingly prepared to come out of the oven looking like they’ve been mutilated.
Icing them is obviously optional but it does make them look all sorts of fancy. I don’t have any food colourings in my cupboards so I used some hibiscus tea in my pink icing. The colour is pretty incredible, don’t you think? It also makes the icing taste really tangy.
makes 15-20 (depending on how big your cutter is)
250g plain flour
3 tbsp (approx) milk
Cream together the butter and sugar and then beat in the flour. This should leave you with a mixture that looks like bread crumbs. Use just enough of the milk to bring the mixture together to form a soft ball of dough.
Wrap the dough in cling-film and pop it in the fridge to rest for 20 minutes.
Pre-heat the oven to 170°c and line a couple of baking sheets with parchment or silicone mats.
Roll out the rested dough on a lightly floured surface until it is 4-5mm thick. Stamp out your biscuits with a cutter and place them on the prepared trays, spacing them a little apart. Re-roll the dough as necessary but try not to over-work it.
Bake the biscuits for 15-17 minutes, until they are just starting to colour a little around the edges. Leave to cool on a wire rack before decorating.