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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Here is what you’ll need: 

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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Enjoy!

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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. 

Enjoy!! 

 

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12 Days of Christmas Cookies: Day 12- Gingerbread Bears

Merry Christmas Eve everyone! I thought I would end my 12 Days of Christmas Cookies with how I started… Gingerbread! Gingerbread is so versatile, and you can be as creative as you like with different shapes and decorations. Today, I decided to make these cute gingerbread bears.

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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 

Your choice of nuts. I used a mixture of almonds, walnuts, and hazelnuts. You need one for each bear that you make. 

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 the bear shape from the dough and place them onto the lined baking tray. Place the nut in the middle of the bear, and wrap the arms of the bear around the nut. 

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. 

I mixed up thick icing and piped eyes, ears and buttons onto the bears for a better effect. 

 

Enjoy!

I hope you all have a very Merry Christmas & Happy New Year!

Thank you for reading.

Lots of love,

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12 Days of Christmas Cookies: Day 11-Cranberry & Coconut Cookies

Coconut and cranberry are a brilliant combination, so I thought I would incorporate them into cookies. I think they look quite festive with flecks of red from the cranberries, and a sprinkle of white coconut. Give them a go and let me know what you think!

I used a basic sugar cookie dough recipe, as seen in my last post, but added extra ingredients.

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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 

Dried cranberries

Desiccated coconut 

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. Once the dough is formed, add in the desiccated coconut and dried cranberries and fold the dough until evenly mixed. 

Cover the dough and chill for at least an hour. 

Take around half a table spoon full of the dough and roll into balls, and place evenly spread apart onto the lined baking tray. 

Bake for 6-8 minutes. Remove from oven and sprinkle a little bit of the desiccated coconut on top of the cookies. 

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Enjoy!

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12 Days of Christmas Cookies: Day 9- Dark Chocolate Candy Cane Cookies

For day 9 I decided to do a little twist on the classic chocolate chip cookie. These chewy dark double chocolate cookies have a sprinkle of crushed candy cane on top to add a Christmas twist.

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Ingredients 

125g softened butter 

150g light brown sugar 

1 large egg 

150g plain flour 

2 tbsp cocoa powder 

1 tsp baking soda 

125g melted dark chocolate 

250g chopped up dark chocolate chunks or chips 

Crushed candy canes  

Method 

Preheat oven to 180°c. Line a flat baking tray with grease proof paper. 

Cream together the butter and sugar until creamy and light, then add in the egg until well combined. Mix the flour, cocoa powder and baking soda in a separate bowl, then melt the dark chocolate. Slowly add in the flour mixture and melted dark chocolate to the butter and sugar mix and blend together until a dough is formed. Add in the dark chocolate chips and mix in well. 

Measure out 1/2 tbsp of the dough and roll into balls. Place evenly spaced out on the baking tray and bake until the edges are firmed for 10-12 minutes. 

Once the cookies are baked, remove from the oven and sprinkle the crushed candy cane over the top of the cookies before they are cooled, this will ensure the candy cane adheres to the cookies. 

Enjoy!

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12 Days of Christmas Cookies: Day 6- Grinch Cookies

I was so tempted to keep this recipe until Day 12, but I was far too excited to share my all time favourite Christmas movie inspired bake!

These Grinch green cookies are complete with a candy cinnamon heart that definitely is ‘two sizes too small’!

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Ingredients 

170g butter

170g plain flour 

57g icing sugar

57g custard powder 

green food colouring- I used a gel type so I didn’t need to use as much. (Add as much until you get the colour you like.)

icing sugar for dusting

small candy hearts (if you cannot get these then you can always make sugar paste hearts) 

 

Method 

Pre heat oven to 175°c. Line a flat baking tray with grease proof paper. 

Mix all ingredient together in a bowl. Roll the dough into small balls and place equally spaced onto the baking tray. 

Bake for around 10 minutes, checking frequently, or until golden brown at the edges (this may be difficult to tell due to the cookies being green!) 

Remove from the oven and allow to cool for a little bit before dusting them in icing sugar. Last, but not least, gently press the candy heart into the centre of the cookie.

 

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12 Days of Christmas Cookies: Day 4- Snow Man Biscuits

“Some people are worth melting for”

– Olaf 

These cute snowman biscuits are very simple and easy to make, and are perfect for any Disney lovers out there!

Ingredients 

Digestive Biscuits 

White Icing (I just used icing sugar & water) 

Marshmallows 

Icing tubes (preferably black) 

Orange jelly tots- or similar orange sweets 

Optional- Raspberry or strawberry jam 

Method

This first part is optional- you can make a simple empire biscuit style cookie by sandwiching jam in-between two digestives.

Next, mix up your icing to a reasonably thick consistency and place into a piping bag with a thin nozzle. Pipe the icing onto the digestive biscuit into a puddle shape, and don’t worry if you get any icing off of the biscuit- it just adds to the effect!

On a marshmallow, pipe two eyes and a button mouth to create the face of a snowman using the icing tubes. For the snow mans carrot style nose, I trimmed an orange Jelly Tot into a wedge triangle shape and placed it onto the middle of the marshmallow using a dap of icing. 

Place the marshmallow onto the biscuit to create the illusion of a melting snowman! 

Lastly, use the icing tubes to pipe wooden stick arms and buttons onto the icing puddle on the biscuit. 

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