Shortbread Biscuits

Posted on May 14, 2015 in Biscuits
Shortbread

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Let me tell you about this beautiful and simple recipe for classic shortbread biscuits. Three ingredients, only three ingredients and you get to have the most delectable and buttery and sweet shortbread biscuit you’ll ever have in your life. 

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Who could resist such a buttery treat? These chocolate drizzled shortbread bites are so simple to make but they taste so good! The shortbread has the perfect melt-in-your-mouth texture.  I like the tender, but not crumbly, consistency of the shortbread and the way that it seems to melt in your mouth when you eat it. This shortbread recipe is very simple and uses just flour, sugar and butter. The shortbread has a wonderful consistency and a very buttery flavour, with hint of sweetness from the chocolate.

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Shortbread Biscuits
Serves 12
Buttery, crumbly shortbread biscuits drizzled with dark chocolate.
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
270 calories
23 g
45 g
19 g
3 g
12 g
51 g
3 g
7 g
1 g
6 g
Nutrition Facts
Serving Size
51g
Servings
12
Amount Per Serving
Calories 270
Calories from Fat 165
% Daily Value *
Total Fat 19g
29%
Saturated Fat 12g
58%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 45mg
15%
Sodium 3mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
4%
Sugars 7g
Protein 3g
Vitamin A
10%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g soft butter
  2. 65g icing sugar
  3. 250g plain flour
  4. 50g dark chocolate chips
Instructions
  1. Preheat oven to 180 degrees C. Prepare two large baking sheets lined with baking paper.
  2. In a large bowl, cream together butter and sugar. Add flour and continue to mix. Mix until mixture forms a soft dough. Using your hands form the dough into a cohesive ball with your hands.
  3. Roll dough 1/4-inch thick on a surface dusted with flour or icing sugar with a well-dusted rolling pin. Cut into rounds or your desired shape and place on prepared baking sheets.
  4. Repeat as necessary.
  5. Bake for 15-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.
  6. Melt the chocolate and put into a piping bag. slowly drizzle the melted chocolate over the cooled shortbread. Leave on wire rack to set.
beta
calories
270
fat
19g
protein
3g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Chip Brownie Cookies

Posted on May 4, 2015 in Cookies
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These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.

Cookies are one of my weaknesses, especially chocolate chip cookies. They are probably one of my favorite things on the planet to eat.

Not only do I love cookies, but brownies are also very high up on my favourite list. I love brownies. They’re all chocolatey and fudgy and rich.

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These cookies are the best of both worlds. They have the chocolaty flavor and chewy center like a brownie and the shape and outside texture of a cookie. They have that wonderful flaky texture on the outside like on the top of a brownie. 

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If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

The key to this magical crossover dessert is large quantities of melted chocolate and eggs which give the cookies a fudge-like texture. Simple to make and guaranteed to please, these cookies should most definitely make their way into your life. You’ll never look at brownies or cookies quite the same way again.

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Chocolate Chip Brownie Cookies
Serves 20
These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
314 calories
42 g
42 g
15 g
3 g
9 g
69 g
77 g
34 g
0 g
5 g
Nutrition Facts
Serving Size
69g
Servings
20
Amount Per Serving
Calories 314
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 42mg
14%
Sodium 77mg
3%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
8%
Sugars 34g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g butter
  2. 440g dark chocolate
  3. 95g plain flour
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 3 eggs
  7. 200 granulated sugar
  8. 2 tbls light brown sugar
  9. 2 tbls coco powder
  10. 2 tsp vanilla extract
  11. 100g milk chocolate chips
Instructions
  1. Preheat oven to 180C and line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl combine the flour, salt, and baking powder. Set aside.
  3. Place a small glass bowl over a saucepan of water over low heat. Bring it to a simmer. Add the chocolate chips and butter to the glass bowl, stir occasionally until completely melted and smooth. Set aside to cool slightly.
  4. While the butter/chocolate mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
  5. Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
  6. Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
  7. With a tablespoon drop spoonfuls of dough onto prepared baking sheets.
  8. Bake for 10 minutes until the tops of cookies appear crackled, but the interior will be soft and under-baked.
Adapted from Brown Eyed Baker
beta
calories
314
fat
15g
protein
3g
carbs
42g
more
Adapted from Brown Eyed Baker
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Chip Banana Bread

Posted on April 30, 2015 in Breakfast Recipes/ Cakes
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Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.

I can’t actually believe that I don’t have a banana bread recipe up on my blog yet as its my go-to-recipe. Super easy yet produces the most amazing results. 

If you haven’t got long to spend baking in your kitchen but want to knock up something delicious I recommend this easy peasy banana bread recipe. It will take you 10-15 minutes to weigh and mix together the ingredients and once thats done pour straight into a loaf tin and pop into your oven for 50 minutes. You can then get on with whatever else needs doing around the house while enjoying the sweet smells while its baking away in the oven. 

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You will fall straight in love with this recipe! Its incredibly tasty bursting with banana gooey goodness in each slice. 

Four beautifully ripe bananas go into this banana bread recipe. I use extra spotty own bananas to give that extra banana flavour.  Its no good using greeny/yellow bananas as they wont give out much flavour at all. You need jut heavily specked bananas like these:

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I loathe dry banana bread, I just won’t eat it. Id rather go without! This loaf is super moist mainly from the moisture from the bananas. The butter gives the beard a nutty, rich flavour that is enhanced by the dark chocolate. A touch of pure vanilla extract gives the bread a sweet flavour. 

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There is no liquid used in this banana bread recipe. So yes its going to be a little dense but its not overly heavy just the perfect amount to compliment the bananas and dark chocolate chips. 

 

Chocolate Chip Banana Bread
Yields 1
Super-moist and incredibly indulgent banana bread loaded with dark chocolate chips.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
4372 calories
646 g
651 g
182 g
55 g
107 g
1386 g
195 g
373 g
4 g
59 g
Nutrition Facts
Serving Size
1386g
Yields
1
Amount Per Serving
Calories 4372
Calories from Fat 1614
% Daily Value *
Total Fat 182g
280%
Saturated Fat 107g
534%
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 50g
Cholesterol 651mg
217%
Sodium 195mg
8%
Total Carbohydrates 646g
215%
Dietary Fiber 33g
133%
Sugars 373g
Protein 55g
Vitamin A
81%
Vitamin C
68%
Calcium
69%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g plain flour
  2. 175g dark chocolate chips
  3. 250g caster sugar
  4. 1 tsp vanilla extract
  5. 2 eggs
  6. 125g butter
  7. 4 ripe bananas
  8. 2 tsp baking powder
Instructions
  1. Preheat the oven to 180°C (or 160°C fan forced). Grease a 900g loaf tin and line with baking paper.
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.
  4. Sift together the flour and baking powder then gradually add to the batter and beat well.
  5. Mash the bananas and beat them into the mix. Stir in the chocolate pieces.
  6. Pour the mixture into the loaf tin and bake in the center of the oven for 50 min, until skewer inserted into the center of the cake comes out clean.
  7. Leave the cake in the tin to cool.
  8. This loaf cake is best served warm.
  9. Keep any uneaten cake in an airtight container at room temperature for about 3 days.
Adapted from Primrose Bakery
beta
calories
4372
fat
182g
protein
55g
carbs
646g
more
Adapted from Primrose Bakery
Forever Baking . . . http://www.foreverbaking.co.uk/

Butterscotch Rice Krispie Bars

Posted on April 22, 2015 in No Bake Recipes/ Traybakes
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Chewy rice krispie slice with butterscotch fudge, crushed honeycomb, sea salt and dipped in chocolate. 

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I stumbled across these beauties on the talented Amelia’s Instagram. Amelia’s bakes are amazing and not only look so tasty, she decorates most of her bakes and cakes in the most beautiful edible flowers. Who would of thought that there were so many pretty flowers you can eat!

Anyway back to these incredible slices of yumminess. If your a fan of buttery rice krispie treats you will be blow away with these. Not only are the rice krispie slices made up of honey, butter and golden syrup yet they are then topped off with a rich butterscotch fudge and if thats not enough they are then sprinkled with homemade honeycomb and dipped in melted chocolate! 

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Butterscotch Rice Krispie Bars
Serves 12
Butterscotch Rice Krispie Bars
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
375 calories
61 g
39 g
14 g
3 g
9 g
111 g
297 g
47 g
1 g
5 g
Nutrition Facts
Serving Size
111g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 297mg
12%
Total Carbohydrates 61g
20%
Dietary Fiber 0g
0%
Sugars 47g
Protein 3g
Vitamin A
21%
Vitamin C
10%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For rice krispie layer
  2. 100g caster sugar
  3. 70g honey
  4. 70g golden syrup
  5. 140g butter
  6. 2 ½ tbsp. milk
  7. ½ tsp. salt
  8. 150g rice krispies
  9. For the honeycomb
  10. 100g caster sugar
  11. 1 ½ tbsp. runny honey
  12. 2 tbsp. water
  13. ½ tbsp golden syrup
  14. ½ tsp bicarbonate of soda
  15. For the butterscotch fudge
  16. 175ml evaporated milk
  17. 150g light-brown sugar
  18. 45g butter
  19. ¼ teaspoon salt
  20. 50g icing sugar
  21. 1 teaspoon pure vanilla extract
  22. 100g milk or dark chocolate melted
Instructions
  1. Grease and line a small traybake tin with baking paper, set aside. Place the rice krispies in a large bowl and set aside.
  2. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil.
  3. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice krispies and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.
  4. For the honeycomb, grease and line a baking tray with greaseproof paper.
  5. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour.
  6. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
  7. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  8. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  9. Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt.
  10. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.
Adapted from Melies Kitchen
beta
calories
375
fat
14g
protein
3g
carbs
61g
more
Adapted from Melies Kitchen
Forever Baking . . . http://www.foreverbaking.co.uk/

Croissant Bread and Butter Pudding

Posted on April 9, 2015 in Desserts
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Classics never fail, and this beauty, with oozing white chocolate, is dessert at its best. All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.

Ingredients

500 ml milk

500 ml double cream, plus extra to serve

2 vanilla pods, de-seeded

300 g white chocolate, broken into chunks

8 large croissants

25 g sultanas

3 tbsp bourbon whiskey, plus extra for soaking

6 eggs

6 egg yolks

25 g butter

50 g caster sugar

vanilla ice cream, to serve

2 tbsp icing sugar

Preheat the oven 180C/160C fan/gas 4. Warm the milk and cream with the seeds from the vanilla pod. Remove from the heat and stir in the white chocolate to melt it.

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Cut the croissants into slices and layer in a circular 25cm ovenproof dish.  Soak the sultanas in bourbon until they start to puff up.

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Whisk together the eggs and egg yolks and beat in the caster sugar, add the warmed chocolate custard cream to the eggs then add the bourbon.

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Drizzle melted butter over the croissants and pour half the cream custard mixture over the top of the croissants.

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Sprinkle on the sultanas.

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Press the pudding down with your fingers so that the custard mixture is absorbed into the pudding.

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Top off with the rest of the custard mixture and bake for 20 minutes.

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Dust with icing sugar and blow torch or quickly grill until crispy. Serve with ice cream and cream.

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Croissant Bread and Butter Pudding
Serves 8
Classics never fail, and this beauty, with oozing choc, is dessert at its best. All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
875 calories
69 g
416 g
57 g
18 g
33 g
311 g
385 g
44 g
0 g
20 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 875
Calories from Fat 506
% Daily Value *
Total Fat 57g
88%
Saturated Fat 33g
163%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 416mg
139%
Sodium 385mg
16%
Total Carbohydrates 69g
23%
Dietary Fiber 2g
8%
Sugars 44g
Protein 18g
Vitamin A
35%
Vitamin C
2%
Calcium
27%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 ml milk
  2. 500 ml double cream, plus extra to serve
  3. 2 vanilla pods, de-seeded
  4. 300 g white chocolate, broken into chunks
  5. 8 large croissants
  6. 25 g sultanas
  7. 3 tbsp bourbon whiskey, plus extra for soaking
  8. 6 eggs
  9. 6 egg yolks
  10. 25 g butter
  11. 50 g caster sugar
  12. vanilla ice cream, to serve
  13. 2 tbsp icing sugar
Instructions
  1. Preheat the oven 180C/160C fan/gas 4.
  2. Warm the milk and cream with the seeds from the vanilla pod. Remove from the heat and stir in the white chocolate to melt it.
  3. Cut the croissants into slices and layer in a circular 25cm ovenproof dish.  Soak the sultanas in bourbon until they start to puff up.
  4. Whisk together the eggs and egg yolks and beat in the caster sugar, add the warmed chocolate custard cream to the eggs then add the bourbon.
  5. Drizzle melted butter over the croissants and pour half the cream custard mixture over the top of the croissants. Sprinkle on the sultanas.
  6. Press the pudding down with your fingers so that the custard mixture is absorbed into the pudding.
  7. Top off with the rest of the custard mixture and bake for 20 minutes.
  8. Dust with icing sugar and blow torch or quickly grill until crispy. Serve with ice cream and cream.
beta
calories
875
fat
57g
protein
18g
carbs
69g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Hot Cross Bun Cupcakes

Posted on April 5, 2015 in Cupcakes
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Nothing says Easter like tasty baked treats and here is a perfect recipe that fits that description. 

These days one of my favourite Easter food that I look forward to are Hot Cross Buns.

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I love the smell of the spices when they are baking and they are just delicious eaten warm smothered with some butter.

Last year I had a go at making my own at home (recipe here).

So this year I decided to try something different…cupcakes inspired by the spices I love in my hot cross buns.

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Hot Cross Bun Cupcakes
Serves 24
These cupcakes have all the flavour and spice of a traditional hot cross bun but are quicker to make yet still just as yummy!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
247 calories
29 g
66 g
14 g
2 g
9 g
63 g
30 g
20 g
1 g
5 g
Nutrition Facts
Serving Size
63g
Servings
24
Amount Per Serving
Calories 247
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
43%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 30mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 0g
1%
Sugars 20g
Protein 2g
Vitamin A
9%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 25g currents
  2. 100ml fresh orange juice
  3. 250g self-raising flour
  4. 1/4 tsp bicarbonate of soda
  5. 200g caster sugar
  6. 50g dark brown sugar
  7. 1/4 tsp ground cinnamon
  8. 3/4 tsp mixed spice
  9. 270g unsalted butter
  10. 4 large eggs
  11. 3 tbsp whole milk
  12. 1/2 tbsp golden syrup
  13. 4 heaped tbls apricot jam
  14. 115g unsalted butter, at room temperature
  15. 2 tbsp milk
  16. 1 tsp pure vanilla extract
  17. 225g icing sugar
Instructions
  1. Preheat the oven to 170C.
  2. Soak the currents in the orange juice for around 30 minutes, then drain.
  3. Put the dry cupcake ingredients and the currents into a large bowl, then stir to combine.
  4. Add the soft butter and eggs and beat for a minute with an electric mixer.
  5. Add the milk and golden syrup, then whisk for 20 seconds or so or until we'll combined.
  6. Sape down the sides of the bowl and then give the mixture a final blast until everything id fully incorporated.
  7. Fill the cupcake cases two- thirds full with the mixture and then bake in the oven for around 20 minutes.
  8. Remove from oven and allow to cool in the trays for several minutes.
  9. While the cupcakes are beginning to cool warm the apricot jam over a medium heat and then brush over the cupcakes using a pastry brush.
  10. Then move the cupcakes over to a cooling rack to to completely cool.
  11. In the meantime, make the vanilla buttercream.
  12. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  13. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.
  14. Place the buttercream into a piping bag and pipe a cross of icing over each cupcake.
Adapted from Cupcake Jemma
beta
calories
247
fat
14g
protein
2g
carbs
29g
more
Adapted from Cupcake Jemma
Forever Baking . . . http://www.foreverbaking.co.uk/
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