Breadsticks Garlic Herb Dipping Oil

Hello there, have I got a new take on Garlic Bread for you today? Oh yes I have. Homemade Breadstick Garlic Herb Dipping Oil – deeeelish!! A fab recipe to make with the kids any day, but especially this week, during half term, here in the UK. Just like at Cafe Rouge except everyone has their own pot of dipping oil!

Crunch Breadsticks with Garlic and Herb Dipping Oil
Crunchy Breadsticks with Garlic and Herb Dipping Oil

We first had a version of these at Cafe Rouge a few years ago and we all thought they were yummy. So my mind started whirring, thinking that these couldn’t be ‘that hard’ to make at home – and guess what, they’re not!! And, dare I say, they taste better!

 

THE perfect sharing food. Perfect with pasta
THE perfect sharing food. Perfect with pasta.

Usually, when I’m feeding a crowd, I double up on the recipe and two people share one plate. But last night, with our Spag Bol we each had our own bowl of Garlic and Herb Dipping Oil and Breadsticks (some of us are getting over colds – so thought individual was best!!).

Crunchy Breadsticks, perfect for dunking in the Garlic and Herb Oil.
Crunchy Breadsticks, perfect for dunking in the Garlic and Herb Oil.

Firstly to make the breadsticks, for me it really is easier to have a bread maker or stand mixer. There is no way I could do all that kneading by myself, but if you’re happy to make the dough by hand, feel free.

 Recipe : Breadsticks Makes 10

1lb/450g  Strong White Bread Flour

2tsp  Dried Fast Acting Yeast

300ml Water – Approx 37C Body Temp

2tbsp Olive Oil

3/4 tsp Sea Salt Flakes – I used Maldon

Method : see below for hand kneading

Place the warm water into the bowl of your bread maker or stand mixer with the dough hook attached.  Add the dried yeast and mix with your fingers.  Place the flour on top of the water/yeast.  Pour the oil on top of the flour and sprinkle over the salt.

* For bread maker set cycle to knead and prove.

* For the stand mixer, mix the ingredients for 10 minutes. When the dough is soft and elastic remove to an oiled bowl, turn once, so the sides and top are slicked in oil, cover with cling film and place in a warm place to double in size (1-2 hours).

* For hand kneading, place all the ingredients into a large bowl, as per the other methods. Bring together with your hand, in the bowl, until a complete lump of dough is formed. Place the dough on a lightly floured worktop and knead by hand until the dough is smooth and elastic – proceed as for stand mixer.

Once the dough has doubled in size knock back – gently punch down into the bowl to knock out the air (in a bread maker set to mix and allow 30 seconds of slow rotating to knock back your dough).

Tip your dough out onto a floured worktop.

Form the dough into a flat, done shape.
Form the dough into a flat, dome shape.
Divide the dough into half - using a dough cutter or knife.
Divide the dough into half – using a dough cutter or knife.
Divide the first half into 5 equal pieces of dough.
Divide the first half into 5 equal pieces of dough.
Pull each piece into a length.
Pull each piece into a length.
Twist each length of dough, pulling as you do so, to make a long twisted, uncooked bread stick and place on an oiled baking sheet.
Twist each length of dough, pulling as you do so, to make a long twisted, uncooked bread stick and place on an oiled baking sheet.

Repeat the same process for the other half of the dough. Cover with a clean tea towel and leave to rise in a warm draught free place until doubled in size.

Preheat the oven to 215C (200C fan).

Place the baking sheets into the hot oven and bake the breadsticks for 20-25 minutes until golden brown. Remove from the oven.

Crunchy, golden breadsticks.
Crunchy, golden breadsticks.

 

Place the cooked breadsticks on a cooling rack to cool.

Recipe : Garlic and Herb Dipping Oil

4tbsp  Virgin Olive Oil

4tbsp  Butter

3  Fat Garlic Bulbs

1tbsp  Fresh Finely Chopped Herbs – I used Thyme and Rosemary – or 1tsp Mixed Dried Herbs

1/2 tsp  Flaky Sea Salt

1/2 tsp  Freshly Ground Black Pepper

Method :

Firstly I have to admit I didn’t actually measure the butter or olive oil when I made this!!  But you are aiming for a 50:50 mix of Olive oil and butter!  My laziness is your gain, as you can add more oil/butter if you want to stretch this recipe out for more servings!!!  And I get called Cheeky – can’t think why?????

Anyway back to the dipping oil for the breadsticks!  Put the Olive oil and butter into a small pan. Chop the herbs finely and add to the cold oil/butter.

Finely chopped Thyme (left) and Rosemary (right).
Finely chopped Thyme (left) and Rosemary (right).

Either mince finely, or use a garlic press to chop/squish the garlic bulbs and add to the pan.  Finally add the salt and pepper – you can add less salt if you’ve used salted butter – too little salt however, will result in this dipping oil having a very bland flavour (sorry Cafe Rouge, but it’s the seasoning in your dipping oil that let’s it down!).

Ooh a little heat, a little time and this will become the MOST delish Garlic and Herb Dipping Oil x x x
Ooh a little heat, a little time and this will become the MOST delish Garlic and Herb Dipping Oil x x x

Place the pan over a very low heat.  The idea is to melt the butter, infuse the oil/butter with the garlic and herbs and of course NOT BURN THE GARLIC!!!!

As soon as the butter is melted take the pan off the heat.
As soon as the butter is melted take the pan off the heat.

Leave the pan off the heat to sit and infuse with the Garlic and Herb flavours.  Even a few minutes makes a big difference to the final oil.  I made the oil whilst the Breadsticks were baking.  10 minutes before serving place the pan over a medium heat. As soon as the oil is bubbling and the Garlic is sizzling, remove from the heat and decant into individual serving bowls – I used ramekins.

THE perfect sharing food. Perfect with pasta
THE perfect food for sharing. Perfect with pasta.

Breaking into the crunchy Breadsticks and dipping into the Garlic and Herb Oil is a taste explosion in your mouth!! It’s a fun change from the usual Garlic Bread.  As always these Breadsticks go amazingly well with all pasta dishes.

NOTE: The Garlic and Herb Oil can also be spooned over Ciabatta or Baguette for a more traditional style Garlic Bread.

The Breadsticks can be made smaller (this will stretch out the number of servings), just remember to reduce the baking time – I’d start checking at 15 minutes.

Any leftover breadsticks can be frozen, in a freezer bag, for up to a month.

If you do try this recipe I’d love to hear how you get on?

Have fun making these and most of all sharing them!

Sammie x

 

 

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Raspberry Chocolate Pavlova

Raspberry Chocolate Pavlova chewy, brownie inner to a crisp chocolate meringue, topped with softly whipped Cream and ruby red raspberries.

 

Hello, I’m writing this blog with fond memories of our week spent in the heart of Devon during half term – this Raspberry Chocolate Pavlova was made, at the barn, with minimal equipment and only my memory for the recipe! I’d call that a challenge!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova made again at home.

Physically it was a bit of a struggle for me, but that was more than compensated by the time we spent as a family: hanging out together, all 5 of us on a trampoline ( trust me I wasn’t jumping !!!!) that I thought was going to collapse at any second, being rowed around the pond, discovering semi-wild farm cats and their kittens in the hay barn – sooo cute, spending time with our Devon Families, both in church and on the farm.  But most of all being together Feasting and Having Fun!!!!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova perfect for dessert or afternoon tea.

Firstly I have to give complete credit to Nigella for inspiring this scrumptious Raspberry Chocolate Pavlova.

Whilst staying in our gorgeous Barn in the middle of nowhere Pip had invited us to share a meal with her and her wonderful hubby Sailor Man and their daughter Leggy Lou!

Pip would be cooking Lasagne and I offered to do pudding!!

We’ve been staying on the same farm, in the same barn at least 10 years, I was pretty confident, given the restricted equipment available in the barn, that  I could ‘easily’ whip up a Raspberry Chocolate Pavlova!!

This is one of those puds that not only has the WOW factor visually but tastes even better than it looks. So simple to do then??

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova a delicious combination of flavours.

Whilst out shopping I remembered ALL the ingredients (I may have made this a few dozen times before!!!) but couldn’t remember the quantities!!

Back at the farm, in a rare moment of actually being able to get a signal, I successfully popped onto Nigella’s website  and got the recipe.  Fortunately I had not forgotten anything – boy was I relieved!!

Recipe:  Raspberry Chocolate Pavlova,

You will need a good sized baking sheet that can take a 30cm diameter circle of meringue, lined with parchment paper.

Recipe: Rapsberry Chocolate Pavlova

6  Egg whites. (Pref free range) at room temp

300g  Caster Sugar

3 tbsp Cocoa Powder (not drinking chocolate!!)

1 tsp Balsamic vinegar (your just gonna have to trust me on this one???!!)

50g  Chopped Dark (70%) Chocolate + an extra 25g Dark (70%) Chocolate chopped very fine, for sprinkling over before serving

450ml Double Cream

300g – 500g Raspberries – Fresh if poss, but I’ve used decent thawed frozen ones in the midst of winter and it worked!

Method:  Preheat the your oven to 200C/180C fan (350F, gas mark 4).

Firstly if you have any kind of electric whisk PLEASE use it!! You can see from the photo below that I did not have one and it was VERY HARD WORK!!!

Oh yes - I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!!
Oh yes – I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!

Once the egg whites form satin peaks slowly add the  caster sugar and keep whisking (oh the joy, what was already a hard job became much more difficult as the sugar mixed into the whites) the mixture will become much thicker.

Once all the sugar is fully incorporated whisk until the meringue mixture is glossy, satiny and holds a stiff peak!

Next add the sieved cocoa, chopped chocolate and balsamic vinegar (stay with my guys it’s really worth it in the end!!!)

I'm not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!
I’m not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!

Using a metal spoon gently fold in the chocolate, cocoa and balsamic vinegar until the ingredients are fully combined. This was challenging for me, as you can see from the photos I’d used a straight sided, flat bottomed casserole dish as a mixing bowl!!!!

Still I’m nothing if not adaptable!

When at home I draw round a 12″ (30cm) round cake tin, with pencil, onto parchment paper. On holiday I had to ‘guesstimate’!

Flip the paper over, so that the pencil marking is on the underside. At this point, you can attach the parchment to the baking sheet with little dobs of meringue mixture. This acts like glue and stops the paper moving around.

Using the drawn circle as a guide, gently pile on the meringue mixture into the centre using a metal spoon. Then using a palette knife (or butter knife if on hols!!!) gently spread the mixture into an even circle shape approx 30cm across.

I’ve found it helps the cooked Pavlova not to crack if you build the sides up slightly so the centre is approx 1-2cm lower than the edge. It doesn’t matter if it does crack as later on you will be smothering it in whipped cream and raspberries! Using your knife smooth out the centre and create swirls around the outside of the Pavlova – let your creative, fun side run free!! It’s soo much fun and you can swirl to your hearts content!

The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x
The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x

Place the beautiful Pavlova on the middle shelf of the preheated oven (180C – 350F or gas mark 4), immediately turn the oven temperature down to 150C (300F gas mark  2) and bake for  1, 1/4 – 1, 1/2 hours.

If you are confident about the eggs you have used, gather the children around the bowl and let them lick the bowl clean – making sure you’ve had a little taste first. It’s GORGEOUS!!  I think it tastes like the lightest chocolate mousse.  You are eating raw egg so please do not taste if you are pregnant, unwell or elderly – I also wouldn’t  have let my children taste it when they were very young.  Our youngest is 12 now so he was allowed to try some!

The Pavlova is cooked when the outside looks lovely and crisp and you can see the dark, fudgey inside through the natural small cracks in the surface.

Turn the oven off and leave to cool completely in the oven.

Once the Pavlova is completely cool remove from the oven and peel off the Parchment paper (I’ve never yet had one stick using Parchment, if you use greaseproof paper I can’t guarantee it will peel off as easily).

Place the Pavlova on a flat cake stand, cake board or metal tray if that’s all you have to hand!!

Whip the cream until thickened but still floppy (adding a teaspoon of caster sugar if you prefer to sweeten the cream) and smother the top of the Pavlova with it leaving a cream free edge.

Just waiting to be adorned.
Just waiting to be adorned.

Tumble (or carefully place it’s your choice!) the raspberries over the cream topped Pavlova.

Now finally sprinkle over the remaining 25g (about a tablespoon) of finely chopped dark chocolate.

 

Soo beautiful, but the proof of the pudding is in the eating!!!
Soo beautiful,Raspberry Chocolate Pavlova. the proof of the pudding is in the eating!!!

We shared this with our dinner hosts who were extremely complimentary about the combination of flavours, but mostly the hidden, almost brownie like middle of the Pavlova. The contrast between the crunchy outer layer, the sublime tartness of raspberry enveloped in velvety whipped cream and then the surprise, almost fudgey centre with nubs of chocolate work to create a TASTE SENSATION! Thank you Nigella for inspiring this recipe.

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova the perfect sweet treat to take to take to someone’s house.

 

The perfect dessert for Sharing, Feasting and Having Fun!

Sammie x

 

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Double Peanut Chocolate Chip Cookies

Hello there, if you love peanuts, chocolate and cookies this is the recipe for you!!!  I’m in serious trouble – literally – I made the mistake (cos it was on offer – I’m shallow  & I’m good with it!!!) of ordering, Ben & Jerry’s Peanut Butter Cup Ice Cream. Nuf said! So I made these Double Peanut Chocolate Chip Cookies.

Double Peanut and Chocolate Chip Cookies!
Double Peanut Chocolate Chip Cookies!

Well maybe not!! But it’s soooo scrummy. I know I mentioned about having more of a savoury tooth, well, peanut butter is savoury. Funny thing is I’m not actually a ‘get a spoon & eat it outta the jar’ crazy fan of Peanut Butter! But when you mix it with something sweet, like in Cookies with a generous sprinkle of Chocolate Chips/Chunks- ooooh – it’s seriously good.  Same goes for Chocolate covered Peanuts and Snickers bars!  I mean, for all my chat about sharing, I confess, I hid the Peanut Butter Cup ice cream in the back of the freezer & whilst I’m in confessional mood, just to doubly make sure, I bought my 3 not so lil ones, their fav ice cream so they wouldn’t take mine.

Such a bad, bad mother – yet I feel no guilt!!!!

Now I’m sad cos the tub is empty. I’m going to be working on a homemade version – but meantime I had a revelation : Double Peanut Chocolate Chip Cookies.

 

A thing of beauty - well to me anyway!!!!!
Double Peanut Chocolate Chip Cookies – where’s my cuppa?

Oh yes people – I did not fail you (or me). Even my daughter Snugs (nickname didn’t want you to think I was completely nuts – she loves her real name Sparkle, Twinkle, Tooth Fairy!!!).

This is one of my favourite made up Cookie recipes in like, EVER!

Recipe : Double Peanut Chocolate Chip Cookies makes 25-35

You will need 2 baking sheets lined with Parchment Paper

160g/5 oz Caster Sugar

225g/8 oz Unsalted Butter – room temperature

1 x Egg Yolk (pref free range) at room temperature

1 tsp Vanilla Extract I use Nielsen-Massey

1/4 tsp Salt I use Maldon

3 tbsp  Smooth Peanut Butter

275g/10 oz Plain White Flour

100g/4 oz Milk Chocolate Chips (or chunks) plus approx 1 oz extra for topping

100g/4 oz Peanut Butter Chips ( I use Reece’s – bought online)

Method :

Preheat the oven to 180C/160C fan, gas mark 4

First of all, place the sugar & butter into a large bowl (or bowl of stand mixer with paddle attachment), using either an electric whisk or vigorous effort with a wooden spoon (for those of you who are watching your diet, A : This probably isn’t the recipe for you or B:  You will feel less guilty later on when eating the cookie – that is if you haven’t fallen asleep on the sofa due to over exertion!!!).

This beating (or creaming) lark is actually very important – not quite sure why – not sure I even care!! What I do know is that if you, in the words of MJ himself “Beat it, beat it”,  until it is pale yellow & fluffy, then the finished cookie is much, much better.

Next add the egg, vanilla extract, peanut butter, salt and resume beating, with your preferred method and background music of choice!

Ready to be whipped!
Ready to be whipped!

When all the above ingredients are beautifully mixed, add the flour, peanut chips & chocolate chips/chunks. Using only a spoon (wooden or otherwise), gently combine all the ingredients, slowly stirring them together – if using a stand mixer, mix on slow, with the paddle a attachment until everything is just combined.

I was not paid by Reece's to advertise their product!!
I was not paid by Reece’s to advertise their product!!
If you can't stop yourself eating this straight from the bowl, that fine - there will be fewer cookies to bake though!!! Don't say I didn't warn you!!!!
If you can’t stop yourself eating this straight from the bowl, that fine – there will be fewer cookies to bake though!!! Don’t say I didn’t warn you!!!!

Using a teaspoon & clean hands remove a large teaspoonful of mixture and roll gently into a ball – approx 1 inch across & place on the lined baking sheet. Continue as above until you have 16 balls, 8 evenly spaced apart on each sheet.

Ready to be squished!!
Ready to be squished!!

Now comes the fun bit ( if you liked making mud pies in the diet when you were younger, you’re gonna lurve this!). Place a few 5-8 choc chips/chunks in your hand, remove a ball from the baking sheet, place it on top of the extra chocolate in you hand & squish down. You want the cookies to be about 1 1/2 – 2″ across. Repeat with remaining balls until you have 16 super chocolately topped cookies, on the baking sheets begging to be cooked.

Put me in the oven NOW!!!
Put me in the oven NOW!!!

Make sure the cookies are evenly spaced apart as they will spread a bit more during cooking.

Place both sheets into the preheated oven. Start to check if they’re done after 10 minutes. DON’T TOUCH! Since these cookies harden up as they cool, once baked they should have a lovely golden brown colour. In my oven these take about 13-15 minutes to cook.

A thing of beauty - well to me anyway!!!!!
Double Peanut Chocolate Chip Cookies. A thing of beauty – well to me anyway!!!!!

Remove the sheets from the oven & allow the cookies to cool on the baking sheets completely, or if you are very careful transfer the parchment paper, with the cookies on to a cooling rack – the cookies will still be very soft & you run the risk of breaking a few this way (as I did earlier today!).

With the remaining dough you can either bake the rest of the cookies, rolling into balls & cooking on fresh parchment paper, as before, or you can place the dough onto cling film, form it into a log, wrap tightly & refrigerate for up to 4 days, or double wrap & freeze for up to a month. Defrost the frozen cookie log overnight in the fridge & then with either log, remove from the fridge for 15 minutes before slicing into discs & baking as before.

Cookie dough log, ready for fridge or freezer.
Cookie dough log, ready for fridge or freezer.

Ooh I bet two of the cooked disc shaped Double Peanut Chocolate Chip Cookies with the ice cream sandwiched in the middle would be scrumptious, messy & definitely something to share with friends & family alike!!!

One of my bestest friends in the whole wide world is on holiday at the mo! She’s gonna love me so much more when she tastes one of these!!

Ooh yummy, cuppa coffee and cookies
Ooh yummy, cuppa coffee and cookies

 

If you have enjoyed the recipe for these Double Peanut Chocolate Chip Cookies then you may also like these:

Cherry Bakewell Cookies

FF Double Peanut Chocolate Chip Cookies
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Double Peanut Chocolate Chip Cookies
Chocolate Heart Cookies

Monster Mint Chocolate Cookies

FF Double Peanut Chocolate Chip Cookies
Monster Mint Chocolate Cookies

 

Just to be clear, I’m not seeking applause, just a smile! Knowing I’ve put a lil smile in someone’s heart makes me feel loved & all soft & squishy inside. Try it – cos it’s a really nice feeling.

Until next time have fun, feast and give thanks for all the opportunities that are about to come your way when you start to share. It’s so much FUN!

Sammie xx

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Super Easy Shortbread Cookies.

Hello again. I’m really enjoying this blogging lark, I hope you are enjoying my thoughts & recipes too? Please leave a comment if you try any? I’d love to hear how you got on. So let me bring you my Super Easy Shortbread Cookies.

Today’s the day…..all the children back at school. My mind is buzzing with all the possibilities that today holds! All the things I put off during the summer hols to spend time with our 11, 13 & 15 year old children.

I love having them home, they all get along pretty well (not bad for 2 older girls & my boy!) & I shall miss their music/chatter/mess… Well maybe not the mess. But they do fill our home with energy & fun. Still tomorrow is the weekend, so today I shall enjoy the peace knowing chaos is only a day away.

Hmmm there’s jam to be made, not really in the mood for that, tidying – but it’ll only need doing again on Monday!! Cookies! I have nothing really against shop bought biccies but you really can’t beat homemade & these are a doddle!!

SUPER EASY SHORTBREAD COOKIES

You will need :

2 x baking sheets with parchment paper on them.

Cling film (I’ll explain later!)

Make sure all your ingredients are at room temperature : it really makes a difference.

Recipe:

5 oz Caster Sugar (plus 2 tbsp for sprinkling on top)

8 oz Unsalted Butter

1 tsp Vanilla Paste, or 1 tsp Vanilla Extract

1/4 tsp Salt (I use Kosher Salt)

1 Egg Yolk (I use large free range eggs

8 oz Plain White Flour

2 oz Corn Starch

Method:

Place butter & 5 oz sugar into a bowl (if using stand mixer use the paddle attachment). The next part is going to be much easier (but not impossible!) if you have an electric mixer, or stand mixer. Whisk or beat (using a wooden spoon) until the mixture is very pale yellow. Now mix in the egg yolk & vanilla paste/extract. Sift in the flour, salt & corn starch. Mix thoroughly, but gently until all the ingredients are combined. Now take a big, deep breath. The smell is scrummy & will help you recognise later when the Super Easy Shortbread Cookies are nearly cooked!

Set the mixture to one side so that you have a clear work top in front of you. You will need a clear 2 ft of space in front of you. Wipe this space with a clean, slightly wet, dish cloth. Taking the clung film unwrap about 12 inches, laying it over the damp work surface as you do so. Magically the cling will lay flat & not become a tangled mess!!!!

Place half of your cookie dough on the cling film in a rough log shape. Using your hands & the cling mould the dough into a log, with a diameter of approx 1 1/2″. Wrap tightly making sure the cookie dough is as even as possible along the log.

Dump half the dough out onto the cling film...
Dump half the dough out onto the cling film…
Using the sides of the cling, alternately shape into a rough log...
Using the sides of the cling, alternately shape into a rough log…

Carefully transfer this to the fridge laying it on a flat surface (the dough will still be quite squishy – I usually lay it lengthways across my palm!). Repeat this process with the rest of the cookie dough. Leave the dough to rest & harden up for at least 2-3 hours.

Preheat oven to 180C (165C fan oven) just before you remove the cookie dough log from the fridge.

Remove 1 log from the fridge & leave to warm slightly for 5 minutes (I find leaving it for this time makes the dough easier to cut & not crack!). Using a sharp knife cut regular discs approx 1/4″ (1/2cm) wide. You should end up with 6-10 cookie discs. Place these on the parchment paper lined baking sheets, making sure there is at least 1″ gap each way between the discs.

Cut the through the dough log with a sharp knife - don't make the slices too thin as the cookies will spread on baking.
Cut the through the dough log with a sharp knife – don’t make the slices too thin as the cookies will spread on baking.

Sprinkle each cookie with a little sugar,  reserving half of the sugar for a final sprinkle over the shortbread cookies once they are baked.

I can only fit 2 baking sheets in my domestic oven & leave the other dough log in the fridge, tightly wrapped for up to 4 days. The logs can also be frozen, tightly wrapped in a double layer of cling film for up to one month.

Bake the Super Easy Shortbread Cookies for 8-15 minutes (it really does depend on how thick you have cut the discs & your oven).

When you start to smell the scrumptious buttery, vanilla smell it’s time to check on your cookies. DON’T PROD THEM – however tempting!!!! They will still be soft & firm up on cooling. These cookies are cooked when they turn a light golden colour. Remove from the oven, careful they are hot!

Leaving the cookies on the baking tray give them a final sprinkle of sugar & leave to cool completely.   Once cool place in an air tight container (I use a large, clip lid Kilner jar, as the sugar makes them sparkly & I like to show them off!!!!!). If you can wait they actually taste better the next day – but who am I kidding?

Yummy - someone put the kettle on? Now where's Polly when you need her?????
Yummy – someone put the kettle on? Now where’s Polly when you need her????? Super Easy Shortbread Cookies.

Pop the kettle on & try one, just to make sure they’re ok!!!    These cookies travel well & I like to pop some in cellophane bags tied with pretty ribbon & pass them onto friends & family. They are also scrummy when shared with a close friend over a cuppa & a heart to heart.

REMEMBER FOOD ALWAYS TASTES BETTER WHEN ITS SHARED!

For lemon shortbread add 1 tsp of finely grated lemon zest to the sugar/butter mixture. I only use Vanilla Extract NOT paste when I make lemon shortbread – I find the vanilla bean paste competes with the lemon flavour. Mix, prepare dough logs, bake & store as above.
JUST A QUICK NOTE: I have found that, when I want to bake some more Super Easy Shortbread Cookies, it’s better to remove the dough log from the fridge 15-30mins (depending how warm the air is. After letting them warm slightly not only are they much easier to slice ( a small serrated knife is good for this), but they are also much less prone to cracking, splitting, falling apart, than if you try to cut them when they are fridge cold!!! I learnt the hard way!!!!

Until next time happy baking & have fun feasting.

Sammie x

 

 

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