Tag Archives: Shortbread

Walnut Shortbread

If you thought I was done making biscuits so was I, but on a quiet weekend at home we got hungry so I just had to make some more. No experiments this time though, this baking session was just for eating! We decided we wanted shortbread recipe but this time with a nutty twist. Here is my recipe for Walnut Shortbread;

Ingredients

  • 125g of Butter
  • 55g of Caster Sugar
  • 180g of Flour
  • 75g of Crushed Walnuts

 

Walnut Shortbread

Walnut Shortbread

Method

  1. Preheat the oven to 190
  2. Mix the butter and sugar in a bowl until the mixture is smooth
  3. Begin to stir in the flour in stages through a sive and contiune to mix together thoroughly
  4. At this stage the mixture turns from a paste to a crumbly mixture
  5. Then add the crushed walnuts to the mixture
  6. Use your hands to create a ball with the mixture
  7. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick
  8. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
  9. Put the shapes into the fridge for 20 minutes
  10. Put into the preheated oven for 15-20 minutes until golden
  11. Leave to cool for 45 minutes

Satisfaction is always guaranteed with this recipe for Walnut Shortbread, the biscuits themselves are just delicious and the addition of walnuts is perfect. I think you could try this recipe out adding any type of nuts or sweet treats to the recipe before baking!

If you use this recipe with any other twists I would love to hear what!

Baileys Chocolate Mousse

After a crazy but amazing Christmas, my boyfriend and I decided that a nice romantic evening was just what was needed on New Years Eve, the German firework obsession put this to the test however, but he was cooking dinner so I decided to make something yummy for dessert!  A joint decision resulted in a chocolate mousse, but not any chocolate mousse, a Baileys Chocolate Mousse! Baileys is such a delicious and wintertime drink that it seemed the perfect accompaniment for New Years Eve. This recipe can have a tablespoon of your favourite liquor and this is how you make it;

 

Ingredients

  • 2 Eggs – Separated
  • 25g of Butter
  • 2tbsp of Caster Sugar
  • 1tbsp of Baileys
  • 75g of Milk Chocolate
Baileys Chocolate Mousse

Baileys Chocolate Mousse

Method

  1. Whisk the eggs whites until stiff then add the sugar and whisk making sure the mixture stays stiff
  2. Set to one side and melt the chocolate and butter in a bowl
  3. Once melted add the egg yolks and baileys and stir
  4. Then fold the two mixtures together lightly keeping the air in the egg whites
  5. Pour into 4 dishes and refrigerate for at least 5 hours

Serving Suggestions

Serve with a Shortbread Biscuit for dipping. This time I did not use home-made shortbread biscuits (click on the link for my recipe) as we had some Christmas biscuits that were just too yummy!

This recipe gave me a chance to use my new hand whisk and my new set of ramekins which I was lucky to get this Christmas to aid my baking ways! In honesty this Baileys Chocolate Mousse was not as ‘moussey’ as I had hoped but it really did taste that good that I cannot complain! In fact I have already made it again since!

Lemon Cream and Mixed Berry Compote

I once had this in a restaurant such a long time ago that I cannot even remember which restaurant it was, but I had not forgotten the dessert. It was so scrumptious and more-ish that when I was deciding what to make for our dinner party dessert this weekend there was no other choice.  I am always making things full of chocolate which in my opinion can only be beaten by a delicious lemon dessert. So on the menu this week; Lemon Cream and Mixed Berry Compote served with Home-Made Shortbread Biscuits and this is the recipe:

Ingredients

  • 600ml of Double Cream
  • 350g of Sugar
  • 5 Lemons
  • 250g of Mixed Berries (this time I used Blackberries and Blueberries)

My Lemon Cream Drizzled with Mixed Berry Compote and Shortbread for Dipping!

Method

  1. Firstly, zest and juice the 5 lemons and set aside
  2. Then bring the double cream to the boil in a saucepan
  3. Once the cream is boiling turn down the heat to a simmer
  4. Add 250g of sugar whilst continually stirring for 2-3 minutes or until the sugar has dissolved
  5. Continue to stir as you add the lemon zest and juice
  6. Simmer for a further minute before removing the mixture from the heat
  7. After 10 minutes of cooling pour the mixture evenly into 4 serving glasses and leave to cool down for 50 minutes
  8. After the 50 minutes ensure the mixture is cool before putting into the fridge to chill for at least 2 hours
  9. When the creams have chilled for 2 hours you can prepare the compote
  10. Put the berries and 100g of sugar in a pan and stir well as you heat them
  11. As the sugar dissolves and the berries breakdown bring the mixture to a simmer
  12. Simmer for 5-6 minutes / stirring well
  13. Remove from the heat
  14. Take a spoon and drizzle a small part of the compote over the top of the creams and put back in the fridge to chill for a few minutes
  15. Let the compote cool before placing into a jug for serving

Serving Suggestions

Drizzle the Mixed Berry Compote over the top of the chilled Lemon Cream and serve with Home-Made Shortbread Biscuits

I served my Lemon Cream and Mixed Berry Compote in 4 individual mini desserts but this dessert would also be great as one cream that could then be served out into individual bowls if you wanted to split the dessert between more people or even save some for later. Either way this dessert was divine and it was great for me to try baking something a little bit different and I am really proud of myself that this came out so well! Having the shortbread biscuits to dip in were a really great idea and broke up the strong flavours of the lemon and berries, which were surprisingly more sickly than I had anticipated, I suppose fruit is not always healthy!

If you have any other delicious Lemon based desserts I would love to hear your recipes!

Another Day Another Batch of Shortbread

Today I am going to the UK to see my friends and family as I have a few days spare between jobs. Unfortunately my boyfriend cannot come with me so this week I am leaving him home alone!

Somehow a deal was struck that as I am leaving him here in Berlin I should make him something ‘yummy’ to enjoy when I am going.  So I am making another batch of shortbread, this time half dipped in white chocolate, here is the recipe;

Ingredients

  • 125g of Butter
  • 55g of Caster Sugar
  • 180g of Flour
  • 100g of White Chocolate

My Uncooked Shortbread Discs

Method

  1. Preheat the oven to 190
  2. Mix the butter and sugar in a bowl until the mixture is smooth
  3. Begin to stir in the flour in stages through a sive and contiune to mix together thoroughly
  4. At this stage the mixture turns from a paste to a crumbly mixture so use your hands to create a ball with the mixture
  5. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick
  6. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
  7. Put the shapes into the fridge for 20 minutes
  8. Put into the preheated oven for 15-20 minutes until golden
  9. Leave to cool for 45 minutes
  10. Once the biscuits are cold, melt the white chocolate and one by one dip half of the biscuit into the chocolate and place on a tray covered in baking paper
  11. Once all of the biscuits are done put into the fridge for 30 minutes until the chocolate has set

My Finished White Chocolate Shortbread

I am really disappointed that I won’t be here to eat these as they look delicious and my sweet tooth seems to enjoy white chocolate a lot more than milk chocolate at the moment. Hopefully they will keep my boyfriend happy whilst I am away!

Chocolate Chip Shortbread Bears

Today is my last day at my current job with hungryhouse and I am extremely sad to be leaving, I have enjoyed my time here greatly. So as it is my last day I thought I would bake some biscuits for everyone who has made my time here so enjoyable. Again I used my trusty bear shaped biscuits cutters to make Chocolate Chip Shortbread Bears.

My Uncooked Chocolate Chip Shortbread Bears

If you want the recipe please go to my M&M Shortbread Bears post and replace the M&M’s with finely chopped squares of Milk Chocolate instead. I over cooked the biscuits slightly this time but they were still delicious.

My Slightly Overcooked Chocolate Chip Bears

Although I am sad to be leaving it is also exciting to be starting my new job and the challenges that are ahead, but before that, destination England. I will be flying back to the UK tomorrow to spend 5 days with my friends and family, so if you do not hear from me in that time, do not worry I will be back soon!

M&M Shortbread Bears

This week we have had my boyfriends Auntie and Cousin visiting us in Berlin. As they were here on holiday we have enjoyed lots of yummy snacks this week and some delicious dinners. One night, with nothing delicious in our cupboards for dessert I decided that I would make my reliable shortbread recipe. This recipe is so simple and I always have these ingredients in the cupboards so it is really convenient for me to make at short notice. This week I decided to make it a little bit more exciting by adding in some chocolatey treats as I had a brand new bear shaped biscuit cutter courtesy of the boyfriend. The recipe is as follows;

Ingredients

  • 125g of Butter
  • 55g of Caster Sugar
  • 180g of Flour
  • 100g of Chocolate m&m’s

My Uncooked Shortbread Bears

Recipe

  1. Preheat the oven to 190
  2. Mix the butter and sugar in a bowl until the mixture is smooth
  3. Begin to stir in the flour in stages through a sive and contiune to mix together thoroughly
  4. Once you have added 75% of the flour add the m&m’s and the remaining flour to the mixture and mix together
  5. At this stage the mixture turns from a paste to a crumbly mixture so use your hands to create a ball with the mixture
  6. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick
  7. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
  8. Put the shapes into the fridge for 20 minutes
  9. Put into the preheated oven for 15-20 minutes until golden

My Cooked Shortbread M&M Bears

As you can see the final results look amazing and the taste lived up to it too! This shortbread recipe is great to keep in your mind when you want a quick mini dessert or just as a snack with your coffee. If m&m’s aren’t your thing just leave them out of the recipe and the biscuits are still great. Another great serving suggestion is to dip half the biscuit into melted chocolate and allow to set before serving.