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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CHOCOLATE CHIP SHORTBREAD

CHOCOLATE CHIP SHORTBREAD

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Shortbread is probably one of the easiest sweet treat you could possibly make, along with a classic Victoria sponge. Once made enjoy them with a cup of tea or coffee. That's my sort of snack. These biscuits will keep for a week in an airtight container.

You will need either a 20cm fluted tart tin or a rectangular fluted tart tin.

Ingredients:

  • 225g Unsalted Butter
  • 280g Plain Flour
  • 200g Milk Chocolate Chips
  • 100g Caster Sugar (Plus Extra For Dusting)
  • 1Tsp Vanilla Extract

Method:

  1. Prepare the tart tin by greasing into all the nibs with a little bit of butter. Put the rest of the butter in a large bowl and beat well with a wooden spoon until creamy.
  2. Add the sugar and vanilla extract and beat once more until combined.
  3. Sift the flour into the bowl. Using a spatula fold the flour into the mixture until it creates an evenly blended mixture. Once blended add the chocolate chips and stir to combine.
  4. Press the dough into the prepared tin, then smooth it with the back of a spoon or your fingers. If you feel some of the dough is sticking sprinkle over a bit of flour and continue. 
  5. Place the shortbread into the fridge for 20 minutes or until very firm. Meanwhile preheat the oven to 140c/ gas mark 3.
  6. Bake for 1 hour 10 minutes or until golden and sandy in appearance. Leave to cool in the tin for 5 minutes before sprinkling with sugar. Leave to cool completely before removing the shortbread from the tin.
  7. Cut the shortbread and enjoy. 
BANANA & WHOLEMEAL PANCAKES

BANANA & WHOLEMEAL PANCAKES

CHILLI JAM

CHILLI JAM