Almond Cacao Nib Shortbread Bars

Regular visitors to this blog may know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. Rather it is biscuits, cookies and shortbread that all have an equal place in my heart. And these Almond Cacao Nib Shortbread Bars certainly make the grade. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Exactly what I need to satisfy a cookie craving.

Almond Cacao Nib Shortbread Bars

Cacao Nibs And Their Impact On The Shortbread Flavour

Since receiving a tub of Cacao Nibs from Food Thoughts, I couldn’t wait to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. In fact, Cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is a fermented, then roasted part of a cocoa bean. Resulting in the purest chocolate flavour.

FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars

While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. Resulting in shortbread bars that are incredibly delicious and a satisfying treat.

FF Almond Cacao Nib Shortbread Bars
Freshly baked Almond Cacao Nib Shortbread Bars

As each shortbread bar is substantial in size, smaller squares may be created by cutting each bar in half. Small shortbread squares are ideal for serving with Afternoon Tea. While the individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is most definitely an experience to be shared.

Recipe: Almond Cacao Nib Shortbread Bars – makes 12

200g/7oz Unsalted Batter at room temperature

100g/4oz Caster Sugar – plus 1tbs extra for topping

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Ground Almonds

50g/2oz Semolina

150g/5oz Plain White Flour

50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado

25g/1oz Flaked Almonds

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F.

Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.

Making The Shortbread Dough

  • First of all, into a large bowl add the butter, sugar and salt.
  • Whisk together until pale and creamy.
  • Add the vanilla extract and whisk to incorporate.
  • Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
  • Mix together until just combined.
FF Almond Cacao Nib Shortbread Bars
Preparing the shortbread.
  • Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
  • Dock the shortbread all over with a fork.
  • Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.
FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars ready for the oven.

Baking The Cacao Nib Studded Shortbread

  • Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly during baking, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
  • When golden all over and semi-firm to the touch the shortbread is baked.
  • As soon as the shortbread is baked remove from the oven and allow to cool for 10 minutes in the tin.
FF Almond Cacao Nib Shortbread Bars
Golden baked shortbread.
  • After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
  • Leave the shortbread to fully cool in the tin.
  • Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread is already cut it’s more flexible and therefore unlikely to crack when removing from the tin.
FF Almond Cacao Nib Shortbread Bars
Sliced, cooled Almond Cacao Nib Shortbread Bars

Serve with a hot drink. Especially as the go well with tea, coffee and of course hot chocolate.

Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.

If you have enjoyed this recipe for Almond Cacao Nib Shortbread Bars you may also like these:

Cherry Bakewell Cookies

FF Almond Cacao Nib Shortbread Bars
Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

FF Almond Cacao Nib Shortbread Bars
Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

FF Almond Cacao Nib Shortbread Bars
Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are advantages to making your own at home. Firstly and most importantly to me, the flavour is far superior to their mass produced equivalents. Also, flavour combinations that aren’t available in the shops, I can easily make at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Food Thoughts sent me the cacao nibs as a gift, to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my Disclosure Policy .

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Mr Sherick’s Milkshake Review

Who doesn’t love a thick, creamy, ice cold milkshake? I know I do! So when asked to try a few shakes made by Mr Sherick’s and maybe create a recipe or two I leapt at the chance. Enjoy my Mr Sherick’s Milkshake Review, plus a bonus GIVEAWAY!

FF Mr Sherick's Milkshake Review
Cookies and Cream shake with cookies of course!

The very nice people at Mr Sherick’s sent me 5 different, luxury shakes to try. They were packaged well in a cool bag with an ice pack.

Cookies and Cream – A creamy, thick, luxurious vanilla shake with real pieces of cookie and belgian chocolate chips.

This was the first milkshake I tried, I also happened to have baked some Rolo Chocolate Cookies which accompanied it perfectly. Thick, creamy, vanilla shake with real pieces of cookie and chocolate in the shake. Absolutely delicious with great texture, this shake was a little rich – that didn’t stop me from finishing the bottle though 😉. A firm 9/10

FF Mr Sherick's Milkshake Review
Hint of Mint Milkshake churned into ice cream!

Hint of Mint – A creamy, thick, luxurious, chocolate shake, made with real chocolate and mint choc chips added.

After a quick taste of this thick, chocolate shake with delicious pieces of mint choc chips, I knew I wanted to turn it into an ice cream. The shake has a deep chocolate flavour that allows the mint to be, as the label suggests, a hint. Very refreshing. Turning it into Mint Chocolate Milkshake Ice Cream takes it to another level, with the mint still coming through after the initial chocolate taste.

Whether drunk as a shake or turned into ice cream, Hint of Mint is my personal favourite amongst all the flavours I tried. No question a definite 10/10.

FF Mr Sherick's Milkshake Review
Strawberry Pavolva Milkshake with real pieces of meringue.

Strawberry Pavlova – Made with real strawberry juice and pulp this luxuriously thick, creamy shake contains real pieces of meringue.

I have to say that this Strawberry Pavlova shake is so pretty to look at. I don’t know how they do it, but if you look in the glass there really are pieces of meringue suspended throughout the entire shake. Of all the shakes, this for me was the sweetest and tasted exactly like strawberry milkshake should. Whilst I enjoyed the sensation of meringue pieces in the shake, it was, just a tiny bit too sweet for my palette. So a firm 9/10, only dropping a mark for the extra sweetness.

FF Mr Sherick's Milkshake Review
Choc Chip Latte delicious with chocolate drizzled shortbread cookies.

Choc Chip Latte – Coffee flavoured, luxurious thick, creamy shake with Belgian chocolate chips.

Ooh if you like coffee then you will love this shake. Luxuriously thick and creamy, with a strong, yet not overpowering coffee flavour, added Belgian chocolate chips simply send this shake over the top. I imagine this shake would also make a very good ice cream or gelato. No question about it a firm 10/10.

Finally as part of my Mr Sherick’s Milkshake Review I wanted to try something new. Having made a lot of ice creams this summer, all made with a custard base and churned, I decided to make a gelato. This was a huge gamble for me. I had one bottle of milkshake left, what if it didn’t work?

Read on to see what happened and how you could win a cool bag full of Mr Sherick’s utterly delicious, luxury shakes.

Pot au Choc – Luxuriously thick, creamy, deepy chocolate milkshake, made with real chocolate and added Belgian chocolate chips.

Pot au Chocolate Gelato – an incredibly creamy, rich chocolate ice cream, that’s made without using an egg custard base and does not need churning in an ice cream maker.

Recipe: Make approx 1l Pot au Chocolate Gelato

250ml Bottle Pot au Choc Milkshake made by Mr Shericks Shakes

300mls Double Cream

397g Tin Condensed Milk – I used Carnation

50g Dark Belgian Chocolate finely chopped

Method: You will need a 1 litre plus freezer proof tub with lid

  • Pour the condensed milk into a large bowl.
FF Mr Sherick's Milkshake Review
Mr Sherick’s Milkshake Review making the Pot au Chocolate Gelato.
  • Add the double cream and whisk until it starts to thicken.
  • As it starts to thicken, with the whisk still running, slowly pour in the Mr Sherick’s Pot au Choc shake.
FF Mr Sherick's Milkshake Review
Mr Sherick’s Milkshake Review, whisking in the Pot au Choc Shake.
  • Continue whisking until the mixture can hold a figure of eight for 5 seconds. The unfrozen gelato will be thick and airy, but not as thick as whipped cream.
  • Pour the gelato mix into a freezer proof container.
  • Add two thirds of the chopped chocolate and swirl through using a wooden spoon handle. Then add the remaining chocolate to the top.
FF Mr Sherick's Milkshake Review
Mr Sherick’s Milkshake Review Pot au Chocolate Gelato ready for the freezer.
  • Pop on a tight fitting lid and place in the freezer for 24 hours.
  • 24 hours later, once the gelato is frozen, remove from the freezer and allow to sit at room temperature for 10 minutes.
  • Scoop the Pot au Chocolate Gelato into jazzed up ice cream cones. And enjoy 😉
FF Mr Sherick's Milkshake Review
Pot au Chocolate Gelato ooh so good.

Yes this gelato made with Mr Sherick’s Pot au Choc Shake is absolutely phenomenal!

FF Mr Sherick's Milkshake Review
Mr Sherick’s Milkshake Review Pot au Chocolate Gelato easy to make and easier to eat!

Having tasted the Pot au Choc shake prior to making this gelato, I found it to be rich, creamy and deeply chocolatey, with little nuggets of Belgian chocolate. It is  a firm 10/10.

My advice with this Pot au Choc or any of the shakes is to buy two bottles. One to drink straight away, as they are outstanding shakes and another to turn into ice cream or gelato at home.

Mr Sherick’s Shakes are the epitomy of milkshake luxury. Delightful, creamy flavours with added texture, they are by far the very best shakes I have ever tried.

If you have enjoyed my Mr Sherick’s Milkshake Review, especially the ice creams, here are some other recipes you may like:

Blackberry Chocolate Chunk Ice Cream

FF Mr Sherick's Milkshake Review
Blackberry Chocolate Chunk Ice Cream

Strawberry Ripple Ice Cream

FF Mr Sherick's Milkshake Review
Strawberry Ripple Ice Cream

Lemon Ripple Ice Cream

FF Mr Sherick's Milkshake Review
Lemon Ripple Ice Cream

If you could have any flavour milkshake what would it be???

Ooh this is so exciting. Mr Sherick’s are running a giveaway to win a cool bag filled with their luxurious shakes. Please read below for details and I wish all of you the very best.

Sammie xx

Mr Sherick’s  supplied me with 5 bottles of their shakes for this review. All opinions, views, content and photographs are my own. I was not paid to write this post and the giveaway is the reponsibility of Mr Sherick’s. Please see my Disclosure Policy.

Giveaway T’s & C’s

This giveaway is open to UK residents only.

For your chance to win a Mr Sherick’s cool bag filled with shakes you need to retweet the pinned giveaway posts of both @sammiefeasting and @MrShericks on Twitter.

The giveaway will run from 7pm GMT today 13/07/2016 until midnight on Sunday 17/07/2016. No retweets after the deadline will be included.

The winner will be chosen at random by Mr Sherick’s. Their decision is final and responsibility for this giveaway is theirs alone. For more information please see Mr Sherick’s website.

 

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Silicone Baking Mat Review

When baking there is one disposable item that I use very frequently, baking parchment. So when  GOLDENSPOON  sent me 2 Premium Silicone Non Stick Baking Mats I was interested as to how they would perform. Carrying out a Silicone Baking Mat Review was going to be interesting and fun!

FF Silicone Baking Mat Review
Silicone Baking Mat Review would my gooey cookies come off easily?

After some research as to how hot Silicone bakeware can be cooked at. They are safe to bake up to 250C, I decided to test these vibrant green edged mats in three ways.

  1. Bake at a high temperature – for this I choose to bake a puff pastry tart.
  2. Bake my most gooey and sticky recipe – for this I choose my Rolo Chocolate Cookies.
  3. Use in place of baking parchment for setting messy melted chocolate – for this I covered some strawberries in chocolate to decorate a cake.
FF Silicone Baking Mat Review
Silicone Baking Mat Review 2 mats.

I received 2 Premium Silicone Non Stick Baking Mats, dimensions 27cm x 40cm. A quick wash in warm, soapy water and they were ready to use. I was very pleased to find that they fitted nicely inside my two biggest, most used, baking trays.

Knowing that puff pastry is baked at a high temperature, I decided to make a quick Asparagus Prosciutto Ham Tart.

To make this tart you will need:

320g Ready Rolled Puff Pastry

10-12 Asparagus Spears – washed and trimmed

1 Medium Egg – whisked with a teaspoon of milk fit the egg wash

3 Medium Tomatoes – sliced

6 Slices Prosciutto Ham

Approx 50g Soft Cheese – I used Goddess Cheese from Pong Cheese

Sea Salt and Freshly Ground Black Pepper.

1tbsp Olive Oil

Basil leaves to garnish

Assembling and baking the tart: Preheat the oven to 220C/200C fan, gas mark 7

Place one Premium Silicone Non Stick Baking Mat on to a baking tray.

Un roll the pastry and place directly on to the mat – removing the paper it is rolled in.

Use a pastry brush to lightly cover the pastry in egg wash.

Place the asparagus and sliced tomatoes on to the pastry and season with salt and pepper.

FF Silicone Baking Mat Review
Silicone Baking Mat Review see how perfectly the pastry fits on the mat.

Place the baking tray in the top of the oven for 15 minutes.

After the baking time has elapsed remove the tray from the oven.

Break off small chunks of the cheese and scatter around the tart. Then lay the Prosciutto ham over the tart, in the same direction as the asparagus. Add a small drizzle of olive oil.

FF Silicone Baking Mat Review
Asparagus Prosciutto Ham Tart easily assembled on the silicone baking mat.

Place the tart back in the oven for 10 minutes to crisp the ham and finish baking.

FF Silicone Baking Mat Review
Asparagus Prosciutto Ham Tart

Once baked remove from the oven, scatter over some whole basil leaves.

Remove the tart from the silicone baking mat before cutting.

Result a delicious tart, that baked beautifully on the non stick silicone baking mat. It slid off the mat easily. The mat had a quick wash in warm soapy water and was as good as new.

Fantastic! These Premium Silicone Non Stick Baking Mats cook at a high temperature with no affect on taste and no change in appearance to the mat 10/10.

Next the gooey, sticky test. I used my Rolo recipe for this test. The cookies were prepared according to the recipe and baked using both mats, instead of baking parchment, as instructed.

This recipe requires the cookies to cool on the baking trays before removing.

Once cooled the cookies removed easily, with only a little of the melted caramel staying on the mat. This is usual with baking parchment too so I had expected it. A quick wash and the mats were clean and ready to use. A firm 9/10.

Now for the melted chocolate test!

FF Silicone Baking Mat Review
Silicone Baking Mat Review with messy melted chocolate.

The strawberries were dipped in chocolate and left to set on the silicone baking mat. Once set they removed easily and were used to decorate a beautiful cake. Another quick wash in warm soapy water and again as good as new! A firm 10/10.

In conclusion I am thrilled with these Premium Silicone Non Stick Mats and thoroughly recommend them. They are so easy to use for a variety of baking and cooking purposes. They take up very little space, I store them flat in the bag they came in on top of some tins in a cupboard.

Reusable and in my opinion better than baking parchment, these have to be a great choice, not only for our kitchens but also our planet!

If you have enjoyed this Silicone Baking Mat Review you may like these recipes to bake with your mats:

Blackberry Nectarine Tart

FF Silicone Baking Mat Review
Blackberry Nectarine Tart perfect for cooking on a silicone baking mat.

Red Onion Sausage Plait

FF Silicone Baking Mat Review
Red Onion Sausage Plait next time I bake this will be on a silicone baking mat!

Chocolate Dipped Viennese Fingers

FF Silicone Baking Mat Review
Chocolate Dipped Viennese Fingers had I used a silicone baking mat most of these would not of stuck to the cooling rack!

Strawberry Vanilla Chocolate Drip Cake

FF Silicone Baking Mat Review
Strawberry Chocolate Vanilla Drip Cake are what the chocolate covered strawberries decorated.

Having carried out this Silicone Baking Mat Review I am now a complete convert to baking with silicone. I wholeheartedly recommend every kitchen, where baking takes place, to switch to these silicone baking mats. Over time they will pay for themselves and are more environmentally friendly than using baking parchment.

Whatever you are making, baking and creating in your kitchens today, I hope that you are having fun, smiling and enjoying the feast you are preparing.

Sammie xx

GOLDENSPOON provided me with the 2 Premium Silicone Non Stick Baking Mats for the purpose of a review. All views and opinions are my own, as are the recipes, photographs and content of this post. I was not paid to review this product. Please see my  Disclosure Policy.

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Caramac Caramel Cookies

Hello and thank you for stopping by. I may have a huge teeny tiny confession to make. I love Caramac! Nothing wrong in that except after I’d seen some some amazing Caramac Cupcakes over at Janes’s Pattiserie I asked my Hubby to pick up a few bags of Caramac buttons for ‘baking’. And after I’d eaten all of them my friend bought me some more AND I ate those!! So you can imagine my family’s relief when I finally got around to baking these oh-so-good Caramac Caramel Cookies.

FF Caramac Caramel Cookies

Caramac love

If you haven’t tried Caramac before, they are a bit like white chocolate with a hint, just a hint of caramel flavour. When I was younger and even still today, I had to be careful how much chocolate I ate as it triggers migraines in me. Caramac bars were my go-to alternative. I had ‘almost’ forgotten about them, until Jane posted her cupcakes!

Buttons! You can buy Caramac buttons now.

And the rest as they say is history. Because everyone knows chocolate buttons taste better than a bar. They fit so nicely in my mouth and are just the best with a hot cup of tea. Finally, you now you know how I became hooked on Caramac again!

FF Caramac Caramel Cookies
Caramac Caramel Cookies

Although I used Caramac bars to melt and drizzle over these utterly perfect Caramac Caramel Cookies. Because I simply couldn’t bring myself to use the buttons. I will do, just taking things one step at a time.

FF Caramac Caramel Cookies

These light, chewy cookies are a caramel lovers dream. The brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, will bursts of absolute caramel. While melted Caramac drizzled on top adds an extra creaminess that completely rounds the flavours out and makes these Caramac Caramel Cookies so good.

Absolutely perfect for Caramac lovers, chocolate haters/avoiders and Cookie Monster’s like me!

Recipe: Makes 20 Caramac Caramel Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making the cookie dough

  • First of all line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. and salt.
  • Add the toffee/butterscotch chips.
  • Fold all the ingredients together until you have uniform cookie dough.

Shaping and baking the cookies

  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Caramac Caramel Cookies
Space the cookie dough balls apart as they spread whilst baking.
  • Using clean, slightly wet hands squish the cookie dough balls fairly flat. They should be about 1cm thick.
FF Caramac Caramel Cookies
This ensures that they bake evenly as they spread.
  • Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.
  • As soon as the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.
FF Caramac Caramel Cookies
Caramac Caramel Cookies still soft when baked, they firm up on cooling.
  • Once the Caramac Caramel Cookies have cooled they are ready for their Caramac drizzle.

Adding the Caramac drizzle

  • Break up the Caramac bars and place in a heatproof, microwaveable bowl.
  • Zap the Caramac in 30 second spurts until it starts to melt, stirring in between each zap!
  • When the Caramac is half melted (mine took just over 1 minute), remove from the microwave and stir until it is all melted.
  • Using a teaspoon, drizzle the melted Caramac over the cooled cookies.
FF Caramac Caramel Cookies
Caramac Caramel Cookies I do love a production line!
  • Leave the cookies to set.

These Caramac Caramel Cookies will keep for 5 days in an airtight container – if they last that long 😉.

FF Caramac Caramel Cookies
Caramac Caramel Cookies

While Caramac bars and buttons are available in most supermarkets and local grocery shops, the buttons were bought from Asda. This IS NOT a sponsored post I just want to make sure that you can get hold of these delicious buttons to try – I take no responsibility for anyone who becomes hooked on them – they are very more-ish!!

Because we always have cookies in our house, I start most days with a cup of tea and a cookie. Also, if I am late eating breakfast or miss it completely (I do try not too), then I have enough energy to keep me going. And it’s always nice to have something on hand to offer visitors when they pop in.

Are you a Cookie Monster? Do you have a favourite cookie recipe?

If you happily munched your way through this recipe for Caramac Caramel Cookies, here are a few more you might like to try:

Chocolate Monster Mini Egg Cookies

FF Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

Cherry Bakewell Cookies

R Cherry Bakewell Cookies
Cherry Bakewell Cookies if you fancy a change from chocolate?

Rolo Chocolate Cookies

FF Rolo Chocolate Cookies
Rolo Chocolate Cookies soft and chewy bites of chocolate heaven.

If you you do have any favourite cookie recipes, please share them in the comments section and I’ll give them a try!

Reading your comments is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? Don’t forget to tag @sammiefeasting in on Twitter/Instagram with your makes and bakes? Another great part of having this blog!

Have fun cooking and baking in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

British Bakeware Product Review

Hello lovely readers. Today I am so thrilled to share with you my British Bakeware Product Review.

British Bakeware produce a wide range of fantastic bakeware that is all manufactured in the UK. If you need a well made, durable piece of baking kit, British Bakeware stock it.

I was sent a Large Baking Tray, 3lb Loaf Tin and 12 Cup Muffin Tray to review. I had so much fun developing recipes and testing each product and am excited to share the final results and my thoughts on their products with you.

Large Baking Tray dimensions 33cm length x 24cm wide x 2.5cm deep

British Bakeware Product Review
Large Baking Tray with a non-stick finish.

This Large Baking Tray has a double non-stick coating and is oven, freezer and dishwasher safe.

Oh, did I mention it comes with a 5 year guarantee – yep a whole 5 years.

I really put this baking tray through it’s paces. From baking sausage rolls, on Christmas Eve, to roasting chicken, making biscuits and baking rolls. This baking tray performed time and time again.

Food cooked evenly and the baking tray was a dream to clean. Although it is non stick I gave it a very light coating of oil prior to using it. Doing so prolongs the life any non stick bakeware.

During my British Bakeware Product Review I developed new recipes. Using this Large Baking Tray I made Roast Chicken Noodle Soup  that is very low in fat and  these Cherry Bakewell Cookies for a little treat!

Cherry Bakewell Cookies
Cherry Bakewell Cookies cooling on the baking tray.

I deliberately did not grease the baking tray, or line with parchment paper. These cookies were very easy to remove, using a palette knife. That for me was the ultimate non-stick test and this large baking tray passed with flying colours.

In future I would line with baking parchment, as it is a great baking tray and I don’t want to scratch it!

Overall I was very impressed with the quality, durability and versatility of this Large Baking Tray.

12 Cup Muffin Tray dimensions 36cm length x 26cm wide x 3cm deep

British Bakeware Product Review
12 Cup Muffin Tray

This Muffin Tray has a double non-stick coating and is oven, freezer and dishwasher safe.

Yes this Muffin Tray also has a whopping 5 year guarantee.

Although this is a Muffin Tray I wanted to bake deep cupcakes in it, to see how it performed.

Vanilla Bean Cupcakes
Baked, golden Vanilla Bean Cupcakes using the 12 Cup Muffin Tray.

With the 12 Cup Muffin Tray I baked a batch of these Vanilla Bean CupcakesThe cupcakes baked evenly across the tray and were easy to remove.

What I particularly like about this Muffin Tray is the lip it has, that runs around the outside, on the top of the tray. This is a fantastic feature when baking any muffin or cupcake with a streusel topping. Inevitably some of the crumbly streusel gets knocked off the top of the muffin whilst moving the tray, this little addition ensures the sticky, crumbly mixture, doesn’t end up on your oven floor!

I do not know anyone who enjoys having to clean the oven!!!

So top marks for that British Bakeware.

This 12 Cup Muffin Tray was easy to clean, baked evenly and can be used for muffins and cupcakes. It is a complete winner all round.

3lb Loaf Pan dimensions 21cm long x 13cm wide x 12cm deep.

British Bakeware Product Review
3lb Loaf Tin

The 3lb Loaf Tin has a non-stick coating and is also oven, freezer and dishwasher safe.

Those of you who know me, know I love baking all sorts of delicious cakes, cookies, pies……

Did you know that I bake almost ALL of our bread?

This 3lb Loaf Tin has been used almost every day, since just before Christmas. I have baked our regular variety of loaves and created 2 new recipes in honour of this loaf tin – if it is possible to love an item of baking equipment, well, let’s just say, don’t try and come between me and this loaf tin. Are we clear???

Time after time it produced fantastic loaves. If you bake bread you NEED this tin. If you don’t and want to start get THIS tin.

I have been baking bread for the best part of 40 years (I started very young!!) and this is, without question, the best non-stick loaf tin I have ever used.

I created a recipe for a Wholemeal Loaf and a Spiced Fruit Loaf

The fruit loaf has a very, very sticky dough, yet it baked perfectly in this Loaf Tin.

British Bakeware Product Review
The 2nd Spiced Fruit Loaf I baked for this British Bakeware Product Review.

The 100% Wholemeal Loaf also baked beautifully in this 3lb Loaf Tin.

British Bakeware Product Review
Delicious and healthy Wholemeal Loaf.

Have I convinced you to start making your own bread yet?

I have thoroughly enjoyed carrying out this British Bakeware Product Review, not least because the products I reviewed were of excellent quality. They withstood the rigours of a normal household kitchen, although, it is probable that I bake more than most.

Whether you are a frequent baker, or not I can thoroughly recommend British Bakeware products. They are very reasonably priced, especially when you consider all three items I reviewed come with a 5 year guarantee and they are made right here in the UK.

Following this British Bakeware Product Review they will now be the first place I turn to when I need baking equipment – in fact I already have a few items on my list!!

As you know I frequently mention sharing on here. First home, wedding, birthday – how about giving a baking gift from British Bakeware? Maybe go one step further, pick a recipe (from feastingisfun of course 😉) buy the ingredients and the bakeware to bake it in and give it as a present?

Here are the links to get you started!

Large Baking Tray

12 Cup Muffin Tray

3lb Deep Farmhouse Loaf Tin

Do you enjoy baking?

Would you like to start baking?

Please let me know. I really enjoy reading your comments. I am not an expert but will always aim to give helpful advice.

Have fun baking, I’m off to do some online shopping at British Bakeware

Sammie xx

British Bakeware provided me with the 3lb loaf pan, large baking tray and 12 cup muffin tray, for me to review. All opinions and content are my own. I did not receive any payment for carrying out this review.

 

 

 

 

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Macadamia Nutty Chocotastic Cookies

Hi, I’m so excited to share this new recipe to all you cookie lovers, chocolate lovers and nut lovers. Welcome to my Macadamia Nutty Chocotastic Cookies!

 

Macadamia Nutty Chocotastic Cookies www.feastingisfun.com
Macadamia Nutty Chocotastic Cookies www.feastingisfun.com

 

Are you a cookie lover?  I am!

Homemade cookies are sooo much better than regular, shop bought ones. The taste is always better, you know exactly what has gone into them and you just cannot buy the smell of home baked cookies. Ooh that warm, buttery, delicious smell that drifts from the oven making your home feel – well – more like home!

These Macadamia Nutty Chocotastic Cookies so deserve their wacky name. They are stuffed to the brim with nuts, chocolate chunks and are Chocotastic!!!

Macadamia Nutty Chocotastic Cookies www.feastingisfun.com
Macadamia Nutty Chocotastic Cookies www.feastingisfun.com

 

Everyone who has tried these cookies had absolutely fallen 100% in love with them and immediately requested more. Now that, has got to be a reaction worth sharing.

Sharing is a major inspiration in my baking. I love seeing the reaction on someone’s face, when you give them something that you have made with them in mind. For this recipe, the inspiration was our children. They all work so hard at school and home and it’s wonderful to treat them.

My cookie preference, as I’ve mentioned before, on this blog, is always for oat/fruit cookie combos like these Walnut Fig Oat Cookies . But I know how much our children love chocolate and they don’t have chocolate bars very often at home, so baking something special like these Macadamia Nutty Chocotastic Cookies really is a treat for them. As I use good quality ingredients there are no hidden nasties, that is very imortant to me.

Recipe : Makes Approx. 26 Macadamia Nutty Chocotastic Cookies

225g/8oz Unsalted Butter at room temoerature

175g/6oz Dark Brown Sugar – I used muscavado sugar

1 Large Egg Yolk

1tsp Vanilla Extract

225g/8oz Plain White Flour

50g/2oz Cocoa Powder

1/4tsp Salt

175g/6oz Macadamia Nuts – roughly chopped

225g/8oz Milk Chocolate Chunks or Chips

Method : Preheat oven to 185C/170C fan.

Place the sugar and butter in a bowl.
Place the sugar and butter in a bowl.

 

You really do need the butter to be very soft. I actually put the bowl in the microwave on medium for 20 seconds, as my butter wasn’t soft enough. Ideally you want butter that you can easily push a knife, flat side down, through.

Beat or whisk the sugar and butter together, for 5 minutes, until pale and light. Don’t worry if there are still little specks of sugar once the mixture is whisked.

Add the egg yolk and vanilla extract to the bowl.
Add the egg yolk and vanilla extract to the bowl.
Whisk or beat for 5 minutes until the mixture is paler.
Whisk or beat for 5 minutes until the mixture is paler.
Sieve the flour, cocoa and salt into the bowl.
Sieve the flour, cocoa and salt into the bowl.
Add the chopped nuts and chocolate chunks.
Add the chopped nuts and chocolate chunks.
Mix everything together until the have the most delicious, chocolate, nut studded cookie dough.
Mix everything together until the have the most delicious, chocolate, nut studded cookie dough.

 

Line 2 baking sheets with parchment paper.

Using an ice cream scoop make 1" balls of cookie dough.
Using an ice cream scoop make 1″ balls of cookie dough.

 

Ensure the cookie dough balls are well spaced apart.

Press down on each cookie dough ball to flatten.
Press down on each cookie dough ball to flatten.

 

Place the cookies into the oven and bake for 15 minutes exactly. The cookies will still seem soft when baked. Remove from the oven.

Macadamia Nutty Chocotastic Cookies allow to cool completely on the tray.
Macadamia Nutty Chocotastic Cookies allow to cool completely on the tray.

 

As this mixture makes such a big batch of cookies you can freeze half of the dough, in a freezer bag, for up to 3 months, or keep wrapped in cling film and refridgerated for up to a week. Or you can wash up the baking trays and bake the rest, just as I did 😉

 

Macadamia Nutty Chocotastic Cookies www.feastingisfun.com
Macadamia Nutty Chocotastic Cookies www.feastingisfun.com

 

Once cooled, these cookies have a deep chocolatey flavour complimented by the beautiful, buttery, Macadamia nuts. Ooh these are sooo good. They have to be up there, at the top of my favourite cookies ever list. What? Don’t you have a list???

Make these for yourself, to share with friends, family, neighbours. If you know someone who loves cookies bake them some Macadamia Nutty Chocotastic Cookies and watch the smile spread across their face as they take their first bite!

If you love cookies then you will love these Extreme Chocolate Cookies 

Cheer Up Chocolate Chip Cookies

Sammie x

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Sour Cherry Chocolate Chip Cookies

Hello lovely readers, I do hope that your Saturday is a very good day. I always start my day with a cup of tea and cookie and my Sour Cherry Chocolate Chip Cookies are perfect with my cuppa.

FF Sour Cherry Chocolate Chip Cookies

So I’m going to be honest, I’m not a massive fan of dark chocolate, in any form, to eat, just as it is. Melted and mixed into a cake batter – not a problem – although if it’s a very chocolatey cake I usually don’t have more than one slice. Dark chocolate, although usually the best chocolate to use when baking, well, it’s just a bit too intense for me. Here, however, in these Sour Cherry Chocolate Chip Cookies it was absolutely necessary to use good quality, dark chocolate chips. Because the contrast against the sour, chewy, cherries balances the flavours in this buttery cookie perfectly.

Sour Cherry Chocolate Chip Cookies - the perfect balance of flavour and texture.

You’d think with 3 growing teenagers in the house, everything I bake would get eaten and mostly it does! There have been a few failures over the years and I guess, because they’ve eaten good, home cooked food all their lives, they’ve become very discerning!!! Most goodies achieve an 8 out of 10 score (and that’s high praise indeed), these cookies got a gold star. 10 out of 10!! I love baking for others, especially my family. Their encouragement and honesty help make me a better cook/baker. It’s also another way for me to show them how much they are loved.

FF Sour Cherry Chocolate Chip Cookies
Sour Cherry Chocolate Chip Cookies

The Joy Of Sharing

I find the process of baking very relaxing and rewarding. It’s lovely to bake a cake for someone, just because you love them, or remember a particular friend, who loves meringue but rarely eats it as her hubby is diabetic. Little thoughtful treats, to show, in this fast paced world, that you’ve taken time, for that particular person. Makes me go all warm and fuzzy inside.

So I’d better show you how to make these buttery, yummy, Sour Cherry Chocolate Chip Cookies so you can share them too!!

Recipe : Makes 20-25 Sour Cherry Chocolate Chip Cookies.

225g/8oz Unsalted Butter – room temperature.

150g/5oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Plain White Flour

100g/4oz Dried Sour Cherries

175g/6oz Dark Chocolate Chips

Method : Preheat oven to 180C/160C fan, gas mark 4, 350F.

Making And Baking The Cookies

First of all in a large bowl whisk together the butter, sugar and salt until light and fluffy.

Next add the egg yolk and vanilla extract. Continue whisking until fully incorporated.

My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!
My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!
Add in the flour, chocolate chips and dried cherries.
Add in the flour, chocolate chips and dried cherries.

 

Mix all the ingredients together slowly, I like to do this by hand using a spoon, until they just come together. The more you mix the tougher your cookie will be!

The dough for your Sour Cherry Chocolate Chip Cookies - resist the urge to taste - or not!!!
The dough for your Sour Cherry Chocolate Chip Cookies – resist the urge to taste – or not!!!

 

Line two baking trays with parchment paper.

Using a 5cm/2" ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.
Using a 5cm/2″ ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.
With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.
With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.

 

Place in a preheated oven and bake for 18-23 minutes until golden brown on top.

Sour Cherry Chocolate Chip Cookies - remove from the oven and leave to cool on the baking tray.
Sour Cherry Chocolate Chip Cookies – remove from the oven and leave to cool on the baking tray.

 

The cookies will still be soft once cooked and will firm up on cooling.

Time to put the kettle on or pour a nice glass of milk. Once cooled enjoy biting into the buttery, chewy, chocolatey gooey Sour Cherry Chocolate Chip Cookies!

Sour Cherry Chocolate Chip Cookies - perfect for sharing.

If you have enjoyed this recipe for Sour Cherry Chocolate Chip Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

FF Sour Cherry Chocolate Chip Cookies
Chocolate Dipped Shortbread Heart Cookies

Walnut Chocolate Chunk Cookies

FF Sour Cherry Chocolate Chip Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies

FF Sour Cherry Chocolate Chip Cookies
Cherry Bakewell Cookies

 

Do you find baking relaxing? If so, what do you enjoy baking the most?

Sammie xx

No part of this post may be reproduced or replicated without the written permission of the owner. Please see my Disclosure Policy.

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Lemon Shortbread Cookies

Hi, I’ve done it!! I’ve managed to make  Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!

Lemon Shortbread Cookies - perfect on their own, or with a cup of tea!
Lemon Shortbread Cookies – perfect on their own, or with a cup of tea!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???

These are so delicious, my favourite Lemon Shortbread Cookies!
These are so delicious, my favourite Lemon Shortbread Cookies!

 

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies - my favourite!
Lemon Shortbread Cookies – my favourite!

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1 Large Egg Yolk – free range

1tsp Vanilla Extract – I use Nielsen-Massey 

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt

300g/10oz Plain White Flour

Extra Sugar for sprinkling

Method :

Whisk the sugar and butter together until light and fluffy.

Add the room temp egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.
Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Tip: if you wipe your worktop/board with a damp, clean cloth, the cling film will lay flat and stay in place!

 

These cookie dough logs need to be refrigerated until firm - approx 1 hour.
These cookie dough logs need to be refrigerated until firm – approx 1 hour

 

When firm, slice the log into individual rounds.
When firm, slice the log into individual rounds.

When ready to bake preheat the oven to 175C/160C fan.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.
Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.

 

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set (cooking time will be slightly longer, if you’ve cut the dough rounds thicker – my first batch took 18 mins!).

Remove from the oven, when cooked and then sprinkle a little more sugar over the cookies (I use granulated sugar for sprinkling).

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These Lemon Shortbread Cookies actually improve on keeping, in an airtight container, if you can wait.

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

If you have enjoyed this recipe for Lemon Shortbread Cookies you may also like these:

Cranberry Oat Cookies 

FF Lemon Shortbread Cookies
Cranberry Oat Cookies

Blueberry Lemon Shortbread Cake Bars

FF Lemon Shortbread Cookies
Blueberry Lemon Shortbread Cake Bars

Lemon Drizzle Cake Bars

FF Lemon Shortbread Cookies
Lemon Drizzle Cake Bars

 

An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

Do you like to bake and share? I’d love to hear your stories.

Keep smiling, Sammie x.

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Extreme Chocolate Cookies

Hi, have I got a treat for you today – Extreme Chocolate Cookies. Also if you love cookies and need a chocolate fix then these babies are definitely for you!

These Extreme Chocolate Cookies - perfect with a cup of tea!
These Extreme Chocolate Cookies – perfect with a cup of tea!

 

I’ve been unwell lately, including a 2 week stay in hospital (I’ll save that for another post). Since having been home for 2-3 weeks now, today was the first day I really had the energy to bake. So, unashamedly I decided to make these Extreme Chocolate Cookies for our gorgeous children and my wonderful hubby, who has taken THE BEST care of me. I really do love that man.

Rows of Extreme Chocolate Cookies. Is there a better sight??
Rows of Extreme Chocolate Cookies. Is there a better sight??

 

I know that I’ve said it before, but baking or cooking for others, especially my family, is one of the ways I like to show my love for them. While chocolate is not my go-to favourite Cookie. Since I favour nutty, fruity, oat cookies. Yet I obviously had to try one of these and they are my favourite chocolate cookies to date!

Extreme Chocolate Cookies - my favourite chocolate cookie ever!!
Extreme Chocolate Cookies – my favourite chocolate cookie ever!!

 

Recipe : Makes 18 Extreme Chocolate Cookies

225g/8oz Unsalted Butter softened

150g/5oz Dark Soft Brown Sugar

1 Large Egg at room temperature

1 1/2 tsp Vanilla Extract – I use Nielsen-Massey

1/4 tsp Sea Salt -I use Maldon

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut

1/4 tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

150g/5oz Milk Chocolate Chunks

Method : Preheat oven to 170C/150C fan

Making the cookie dough

  • First of all, in a large bowl add the butter, sugar and salt. Whisk until well combined and fluffy.
Add in the egg and vanilla extract to the whisked butter/sugar.
Add in the egg and vanilla extract to the whisked butter/sugar.
  • Add the egg and vanilla extract and whisk until combined.
  • Next, chop up the white and milk chocolate into chunks.
These chocolate chunks are what make the cookies EXTREME!!!
These chocolate chunks are what make the cookies EXTREME!!!
  • Add the flour, cocoa, bicarbonate of soda and chocolate chunks to the bowl.
Once combined these ingredients make Extreme Chocolate Cookies!
Once combined these ingredients make Extreme Chocolate Cookies!
  • Mix all of the ingredients together until just combined.

Shaping and baking the cookies

  • Take approximately a tablespoon of mixture, roll into a ball shape and place onto a parchment lined baking sheet.
  • Repeat until all the mixture is used.
These cookie dough balls are about to be squished!!!
These cookie dough balls are about to be squished!!!

 

  • Wash your hands, they WILL look like you’ve been making mud pies! Now using your fingers squish the cookie balls, they will still spread a bit whilst cooking.
The finger marks leave a pretty pattern even once baked!
The finger marks leave a pretty pattern even once baked!
  • Finally place the baking sheets in the oven and bake for 15-20 mins. I rotated my baking sheets halfway through the cooking process so that the cookies baked evenly. This is fine with cookies NOT cupcakes!
  • As soon as the cookies are baked remove from the oven and allow the Extreme Chocolate Cookies to cool on the trays for 5 mins, then transfer the cookies to a cooling rack.
Inhale deeply. The smell of baked Extreme Chocolate Cookies is gorgeous!
Inhale deeply. The smell of baked Extreme Chocolate Cookies is gorgeous!

 

While the cookies cooled I sent the children a text (at school – rebel mummy!!!) and put the kettle on for a lovely cuppa!!

Finally I can’t tell you how good it feels knowing I’m getting back to being me. Sooo good.

If you have enjoyed this recipe for Extreme Chocolate Cookies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

FF Extreme Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

Sour Cherry Chocolate Chip Cookies

FF Extreme Chocolate Cookies
Sour Cherry Chocolate Chip Cookies

Caramac Caramel Cookies

FF Extreme Chocolate Cookies
Caramac Caramel Cookies

Am I alone? Why do you bake? I’d love to hear what motivates you?

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written permission of the owner. Please see my Disclosure Policy.

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Cranberry Oat Cookies

Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. As soon as I checked my blog posts I realised it’s been ages since I have posted a cookie recipe. So, today I bring you my Cranberry Oat Cookies.

FF Cranberry Oat Cookies

Although I haven’t posted a new recipe since my last Cookie post, that doesn’t mean I have abstained from baking cookies. Rather it means I’ve baked Cookies I’ve already posted. Confused yet? So I baked a batch of Cranberry Oat Cookies.  I think these may be my favourite Cookies today!

As a result of a mash-up of two previous recipes I’ve posted – Almond And Cranberry Cookies  and Apricot Oat Crumble Cookies  I created a new recipe.

FF Cranberry Oat Cookies
Cranberry Oat Cookies

Since I really fancied Cranberries, Oats and Almonds I made these new cookies, throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.

 

Scrumptious Cranberry and Oat Cookies - yum x
Scrumptious Cranberry Oat Cookies – yum x

 

Recipe :  Makes 18-20 Cranberry Oat Cookies

150g/5oz  Caster Sugar

225g/8oz  Unsalted Butter – room temp

1  Large Egg Yolk

1tsp  Vanilla Extract – I use Nielsen-Massey 

1/2tsp  Almond Extract

1/4tsp  Salt – I use Kosher (no additives)

175g/6oz  Plain White Flour

175g/6oz  Oats – not quick cook

50g/2oz  Flaked Almonds

Method :

Preheat the oven to 180C/160C fan oven, has mark 4, 350F

Making And Shaping The Cranberry Oat Cookies

  • First of all, unless using non stick, line 2 baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt.  Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.
  • Add the egg yolk and vanilla/almond extracts and thoroughly mix in.
  • Next add the flour, oats, cranberries and flaked almonds.  Mix until just combined.
  • Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands.
  • Place the Cranberry Oat Cookie dough balls onto the baking tray.
Cookie Dough Balls
Cranberry Oat Cookie Dough Balls
  • Using your fingers gently  press down to lightly flatten them.

Gently press down on the cookie dough balls so they just become flattened.

Baking The Cookies

  • Place the cookies into the middle and lower part of the oven.
  • Bake for 25-30 minutes until golden brown.

Bake for 25-30 minutes until golden brown. Then remove from the oven.

  • As soon as the cookies are golden, remove from oven and allow to fully cool on the baking sheets.  This allows the Cranberry Oat Cookies to firm up.
Cookies and milk - the perfect combination.
Cookies and milk – the perfect combination.

Store the cold cookies in an airtight container and eat within a week.

If You Have Enjoyed This Recipe For Cranberry Oat Cookies You May Also Like These:

Strawberry Oat Crumble Cookies 

FF Cranberry Oat Cookies
Strawberry Oat Crumble Cookies

Cherry Bakewell Cookies

FF Cranberry Oat Cookies
Cherry Bakewell Cookies

Cranberry Walnut Flapjacks 

FF Cranberry Oat Cookies
Cranberry Walnut Flapjacks

Since one of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs. As a dear friend, who also has a sweet tooth I know she will enjoy these. So I can stop by for a cuppa and chat while sharing these cookies. Because food always tastes better when it’s shared!

Who will you share your Cookies with?

Sammie x

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram