So this shortbread recipe is a little different for a shortbread because it uses icing sugar as opposed to caster sugar. This makes the dough even more smooth as it dissolves much quicker into the butter and the end result has softer texture in the mouth when eating. It’s super simple and quick to make, not sweet at all and would be perfect for a mini snack.
Recipe: Quick shortbread (makes 16)
25g icing sugar
136g plain flour
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together, add the flour until it forms a smooth dough using your hands.
Roll out the dough until just under 1cm thick, use a cookie cutter to cut out the shapes and repeat until all of the dough is used up.
Place each shortbread on the tray and bake in the oven for 20 minutes. Leave to cool on a wire rack.
Hello everyone, thanks for stopping by my blog today!
I decided to make these bagels because I fancied something a little different for my breakfast, that would be tasty but still filling. It was quite a long process but the end result is totally worth it. The good thing about bagels is that they are so versatile and can be eaten for breakfast, lunch or dinner. Filling options include; avocado, cream cheese, eggs, salmon, butter, bananas and peanut butter and so much more.
Recipe: Homemade Bagels (makes 6)
4g dried yeast
2 tbsp sugar
1 tsp salt
230g bread flour
Put the yeast and half of the sugar into a bowl and pour in 50ml of warm water. Leave for 7 minutes, until the mixture becomes frothy.
Pour an extra 100ml of warm water into the same bowl and stir in the salt and flour slowly, stirring until it forms a soft dough.
Knead for 10 minutes and once the dough is smooth, leave in a bowl covered with cling film in a warm place for an hour.
Bring water to the boil and preheat the oven to gas mark 7. In the meantime divide the dough into 6 equal pieces and make into bagel shapes. Once boiling, cook the bagel in the water for 2 minutes on each side and place on a tray.
Place the tray in the oven for 20-25 minutes until golden brown.
Leave to cool and eat with your preferred fillings, or on its own.
Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.
*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.
Recipe: Mini Scotch Pancakes (makes 12)
110g self raising flour
Pinch of salt
25g caster sugar
1 tsp oil
Sift the flour, salt and sugar into a large bowl.
In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
Enjoy the pancakes warm alone or with any toppings of your choice.
Hi everyone, as I’m writing this post the weather is pretty gloomy and I’ve just eaten my dinner so I thought I would type up the recipe. When the weather is dull I always enjoy something warm and filling and this mac and cheese was just perfect. This recipe was inspired by Carbs by Laura Goodman but I’ve made many adaptations and put my own spin on it. I opted to use rice milk as a substitute and to cut out some of the dairy, also the drop of chilli has the slightest spicy taste which I love. This recipe goes really well with kale and peas, which is how I ate it.
Hello everyone welcome back to my blog. I hope your day has been well.
Interestingly, sprinkles (hundreds and thousands) are also know as nonpariels in French, and are made up of sugar and starch, they were traditionally white but now come in many colours. Sprinkle cookies and cakes are actually quite a popular baked treat probably because of the bright colours, mine are a little less covered in the sugar but taste great all the same.
Recipe: Sprinkle Cookies (makes 20)
175g plain flour
45g caster sugar
10g hundreds and thousands plus extra for sprinkling on top
Set the oven to gas mark 5 and line 2 trays with baking paper.
Sift the flour into a large bowl and rub in the butter.
Next, add the sugar and hundreds and thousands and knead until it forms a dough.
Roll out onto a floured surface to the thickness of 5mm and use a 68mm cookie cutter to cut out the cookies.
Place them on the tray and bake in the oven for 20m minutes until fully cooked.
Leave to cool down completely on a wire rack before eating