Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.

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INGREDIENTS:

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 

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METHOD: 

Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!

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Blueberry Banana Bread Recipe

I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!

 

INGREDIENTS: 

2 1/2 cups all purpose flour 

1/2 cup granulated sugar 

1/2 packed brown sugar 

3 1/2 tsp baking powder 

1 tsp salt 

3 tsp vegetable oil 

1/3 cup milk (I used semi-skimmed) 

1 egg 

2-3 bananas 

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METHOD:

Pre heat oven to 180°c. Line and grease a loaf tin and set aside. 

In a large bowl, mix together the flour, sugars, baking powder, and salt. 

In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined. 

Add the liquid mixture to the dry ingredients and stir until a sticky dough forms. 

Add the blueberries and fold until well combined. 

Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean. 

Removed from oven and place on a wire wrack until cool. 

 

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12 Days of Christmas Cookies: Day 10- Sugar Cookie Ornaments

This recipe is super versatile. The dough can be used for a variety of cookies. Today I made the dough into Christmas ornaments, fit for your tree!

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Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

Method 

Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.

Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. 

Cover the dough and chill for at least an hour. 

Roll out the dough on a floured surface and cut your desired shapes. 

Bake for 6-8 minutes. Remove from oven and cool before decorating. 

Mix up your desired icing and decorate as you like! 

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12 Days of Christmas Cookies: Day 1-Gingerbread Corgis

Gingerbread men and reindeers are far too unoriginal, right? Why not try something different, and in this case, I’m making a gingerbread version of my favourite dog ever, the Corgi! If you know me personally, you will be well aware that I am obsessed with Corgis, and when my boyfriend gifted me these amazing Corgi Cookie Cutters, I had to use them.

This gingerbread recipe can be used for so many different things. The dough can be refrigerated and kept for a period of time, so you can make it in advance, like I did for this recipe and bring it out for when it’s needed.

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Ingredients: 

175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 

Method: 

Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out your desired shape from the dough and place the shapes onto the lined baking tray. Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 

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Decoration: 

This is my favourite part of baking! Feel free to get creative and do what you like with the cookies. I decided to add marzipan Christmas jumpers and festive jingle bell collars to my Corgis.

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Let me know what you think!

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