MAKE, BAKE AND DECORATE YOUR OWN HALLOWEEN MONSTER COOKIES.
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Chocolate Chip Shortbread.
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Chocolate Chip Shortbread.
I made a batch of these delicious, crumbly chocolate chip shortbread biscuits on the weekend and wanted to share them with you. I love baking and it's something I'm trying to make more time for. After all, there's nothing quite as satisfying as sitting down with a cup of tea and dunking a biscuit you made yourself, is there?
The secret to this recipe is the cornflour. It helps give it that crumbly, melt-in-the-mouth texture and I have to say I'm a fan. I've tried a few different recipes and I think this is the best and dare I say maybe even foolproof. They're light and buttery and impossible to resist - an instant crowd pleaser. Try them for yourself and let me know what you think.
This dough can be stored in the fridge for a couple of days or frozen for up to three months. Wrap it tightly in cling film or wax paper and make sure to twist the ends closed. If you freeze the dough already sliced you can even bake it straight from frozen.
Ingredients for Chocolate Chip Shortbread (makes 12 - 15 biscuits).
250g softened unsalted butter,
50g caster sugar (extra for sprinkling),
250g plain (all-purpose) flour,
125g cornflour,
50g chocolate chips.
Cream the softened butter and sugar together in a bowl until it is pale and fluffy.
Sift the flour and cornflour into the bowl and mix together with the creamed butter and sugar until you have a smooth dough that is no longer crumbly.
Add the chocolate chips and knead until evenly distributed.
Form the dough into a log shape and wrap tightly in cling film smoothing as you go. Chill the dough in the fridge for at least an hour.
While the dough is chilling you can preheat the oven to 170°c / 325°F / Gas mark 3.
Remove the dough log from the cling film and slice it into rounds about 1/2 inch thick. Place on a lined baking sheet and bake in the oven for around 30 minutes or until pale and golden.
Remember if you cut your rounds thinner than 1/2 inch you'll need to adjust the baking time accordingly.
Allow the shortbread biscuits to cool for 5 minutes before transferring them to a wire rack. While the shortbread is still warm sprinkle liberally with sugar and leave to finish cooling.
Recipe adapted from Cookie Magic.
I added chocolate chips to my shortbread but you could add some nuts or dried fruit or if you're feeling particularly adventurous you could try a handful of chopped rosemary or lavender.
Want more recipes using chocolate? Check out some of our favourites below:
QUICK AND EASY MICROWAVE BLUEBERRY MUFFIN MUG CAKES.
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Here's another quick and easy weekend breakfast treat for you. 90 second microwave blueberry muffin cake with a crunchy, sweet streusel topping.
I've tried quite a few of these microwave muffin recipes and this is the best one I've found by far. I think it's the streusel topping that really makes it, of course it doesn't hurt that there's only minimal washing up. An instant favourite.
Ingredients for Quick and Easy Microwave Blueberry Muffin Mug Cakes (makes a single serving):
4 tablespoons plain flour,
2 tablespoons granulated sugar,
1/4 teaspoon baking powder,
3 tablespoons milk,
1 tablespoons vegetable oil,
10 - 15 blueberries.
Streusel topping (enough for 2/3 mug cakes according to taste).
1 tablespoon cold butter,
2 tablespoons plain flour,
1 1/2 tablespoons light brown sugar.
recipe found here, adapted from Mug Cakes, Mimi Sinclair.*
*This is an affiliate link. If you purchase through it I receive a small commission.
1. To make the streusel topping rub the cold butter, flour and brown sugar together to form breadcrumbs.
2. Use a fork to mix the flour, granulated sugar, baking powder, milk and vegetable oil together in a mug until smooth.
3. Add the blueberries and stir gently. The blueberries should float to the top.
4. Sprinkle on the streusel topping according to taste.
5. Microwave for 1-2 minutes depending on microwave.
6. Enjoy immediately.
A few tips and tricks.
Make sure the butter, flour and sugar are fully combined in the streusel topping and a fine breadcrumb texture. Any lumps of butter will melt and pool leaving your crunchy top soggy.
To measure the butter I found it easier to cut the butter up into little pieces and then fill the tablespoon with the pieces.
I wouldn't recommend adding more than 15 blueberries to each mug muffin. I found 10-15 to be a good muffin to blueberry ratio, any more and the muffin becomes less muffin and more hot, gooey blueberry mess. Not good.
Be careful not to over microwave your muffin as it can become chewy and rubbery. My microwave is 850w and 1 minute 30 was exactly right but you may need to adjust and experiment depending on your own microwave.
I hope you like it as much as I do.
CHOCOLATE NUTELLA MUG CAKES.
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Chocolate Nutella Mug Cakes.
Chocolate Nutella mug cakes you bake in the microwave in 2 minutes? Yes, please.
Have you tried making a microwave mug cake before? I've made a few of them in my time but none of them have turned out to be as good as this one. It's delicious and moist and has the added bonus of leaving behind only minimal washing up. All you need is a tablespoon, a mug and a fork and you're all set. Of course if you want to be a bit fancier and don't mind the extra dishes you can spray your mug with some non-stick cooking spray first and turn your finished cake out onto a plate.
If you're looking for a quick and easy sweet treat I can recommend giving this one a go.
Ingredients needed for Chocolate Nutella Mug Cakes (makes 1 large or 2 small servings depending on the mug).
3 tablespoons of Nutella,
4 tablespoons of sugar,
3 tablespoons vegetable oil,
1 medium egg,
3 tablespoons of semi-skimmed milk,
3 tablespoons of cocoa powder,
4 tablespoons self-raising flour.
1. Add the Nutella, sugar, vegetable oil ,egg, milk, cocoa and flour in this order to the mug. If you want to turn your cake out spray some non-stick cooking spray into the mug before adding any ingredients.
2. Whisk with a fork until all the ingredients are combined. The mixture should have the consistency of a thick milkshake.
3. Microwave for around 2 minutes. This will depend on your microwave and how moist you like your cake.
The first time I made this I popped it in the microwave for 1 minute 45 seconds and the cake was still uncooked at the bottom. The next time I microwaved it for 2 minutes and it turned out perfectly. You may need to adjust the time depending on the size of your mug and the power of your microwave.
4. Dust with icing sugar or top with cream and enjoy.
I'm thinking of trying this snickerdoodle mug cake next and maybe this chocolate peanut butter one. They both look so good. I've definitely been bitten by the 2-minute mug cake bug.
Want more? You can find my other recipes you might want to check out my Quick and Easy Microwave Blueberry Mug Cake.
Want more recipes using chocolate? Check out some of our favourites below:
THE BEST EVER CHOCOLATE FUDGE BROWNIES.
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Chocolate Fudge Brownies.
I have a love/hate relationship with chocolate fudge brownies. I love to eat them, hate to make them. Over the years I've tried to make them quite a few times and no matter what I do something always seems to go wrong. They're either too gooey or too dry, the edges go hard and crispy and they never, ever get that flaky top like they're meant to. Well, until now anyway.
When we were visiting Brighton and the lovely Isla, you can find her gorgeous vintage Etsy shop Gold Dust in Our Hands here, she made us the most amazing brownies. They were dense and chewy and chocolatey and had the perfect crumbly flaky top. In short, the best brownies ever. I asked for the recipe and finally got around to making them this week. They were absolutely delicious. Not too dry, not too gooey. The ideal chocolate fudge brownie. I hope you like them as much as I do.
Ingredients needed to make The Best Ever Chocolate Fudge Brownies (makes 12 portions):
200g dark chocolate
175g unsalted butter
325g caster sugar
130g plain flour
3 medium eggs
Icing sugar to decorate
recipe adapted from The Hummingbird Bakery Cookbook.
1. Preheat the oven to 170C (325F/Gas 3).
2. Line a baking tray with greaseproof paper. My tray measured 8 x 8 inches.
3. Roughly chop the dark chocolate.
4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Melt until smooth.
5. Remove the bowl from the heat and add the sugar. Stir until fully incorporated.
6. Add the flour and stir until smooth.
7. Stir in the eggs and mix. Your mixture should be thick and smooth.
8. Pour the mixture into the lined baking tray and bake for 30-35 minutes. You want the brownie to be flaky on top but still soft in the centre. Over baking will cause the edges to become crusty and hard.
9. Leave to cool completely before removing from the tray. Dust with icing sugar and cut into squares.
And there you have it, the best ever chocolate fudge brownies. Enjoy.
