Cookies – Feasting Is Fun

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.

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. Because cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is the fermented, roasted part of a cocoa bean. Resulting in an intense, pure 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.

Although I have cut the shortbread bars into a generous size, simply cut smaller squares for smaller potions. While shortbread squares are ideal for serving with afternoon tea, 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 always 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.

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.

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.

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.

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 😉.

A nut and raw chocolate biscuit traybake. — Almond Cacao Nib Shortbread Bars

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

Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are huge 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.

So, whatever r 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 .

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!

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

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.

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.

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.

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.

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.

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 😉

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

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

Strawberry Ripple Ice Cream

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.

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. Also, carrying out a Silicone Baking Mat Review was going to be interesting and fun!

Setting Out The Silicone Mat Review

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

First of all, bake at a high temperature – for this I choose to bake a puff pastry tart.
Also, bake my most gooey and sticky recipe – for this I choose my Rolo Chocolate Cookies.
And finally, use in place of baking parchment for setting messy melted chocolate – for this I covered some strawberries in chocolate to decorate a cake.

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

First Test – Baking The Silicone Mat In A Hot Oven

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

Recipe: Asparagus Prosciutto Ham Tart serves 4

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. Alternatively you could use Brie, or mozzarella cheese.

Sea Salt and Freshly Ground Black Pepper.

1tbsp Olive Oil

Basil leaves to garnish

Assembling and baking the tart:

First of all, preheat the oven to 220C/200C fan, gas mark 7, 425F.

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.

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.

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

As soon as the tart is baked remove, from the oven and scatter over some whole basil leaves.

Remove the tart from the silicone baking mat before cutting.

The finished result is 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.

Baking Rolo Cookies

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.

Finally Test As A Baking Parchment Substitute

Now for the melted chocolate test!

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. Since they are so easy to use for a variety of baking and cooking purposes. Also they take up very little space, I store them flat in the bag they came in on top of some tins in a cupboard.

While also 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

Red Onion Sausage Plait

Chocolate Dipped Viennese Fingers

Strawberry Vanilla Chocolate Drip Cake

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.

So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

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.

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.

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. And I’d ‘almost’ forgotten about them, until Jane posted her cupcakes!

Caramac buttons! You can buy Caramac buttons now. Forgive me, I am slightly over-excited!

And the rest as they say is history. Because everyone knows chocolate buttons taste better than a bar. Since 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!

The Best 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.

These light, chewy cookies are a caramel lovers dream. First of all, the brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, with bursts of pure caramel flavour. 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 or 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

1/4tsp of Salt – I use Maldon

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer. Alternatively you can use Cadbury’s Caramilk or Milkybar Gold as a substitute.

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.

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.

As soon as the Caramac Caramel Cookies are cool 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.

Finally, leave the cookies to set.

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

While Caramac bars and buttons are available in most supermarkets and local grocery shops, the buttons were bought from Asda. Most importantly, this IS NOT a sponsored post, I simply want to make sure that you can get hold of these delicious Caramac buttons to try. I take no responsibility for anyone who becomes hooked on them, since 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.

Ice Cream Cookie Sandwich

And, for an extra yummy, dessert, these cookies make fantastic ice cream sandwiches! Simply scoop a generous amount of ice cream on to one cookie and top with another. And then squish together and enjoy this delicious treat!

You can find the ice cream recipe here Very Vanilla Ice Cream.

So, 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

Cherry Bakewell Cookies

Rolo Chocolate Cookies

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

Finally, reading your comments and feedback is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? And don’t forget to tag me, @sammiefeasting on Twitter/Instagram with your makes and bakes? Because, you are also an inspiration to me, another great part of having this blog!

So, 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 duplicated without the written consent of the owner. Please see my Disclosure Policy.

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 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

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.

With the 12 Cup Muffin Tray I baked a batch of these Vanilla Bean Cupcakes. The 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.

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.

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

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.

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!

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!!!

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.

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.

Whisk or beat for 5 minutes until the mixture is paler.

Sieve the flour, cocoa and salt into the bowl.

Add the chopped nuts and chocolate chunks.

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.

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.

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 😉

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

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.

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.

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.

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!

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.

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!

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

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.

Lemon Shortbread Cookies

Hi, I’ve done it! I’ve managed to make Lemon Shortbread Cookies that are utterly delicious. Light, lemony and crumbly, yet also taste like shortbread!

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?

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!

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk – free range – the white can be frozen for up to one month

1tsp Vanilla Extract – I use Nielsen-Massey

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

1/4 tsp Salt – I use Maldon

300g/10oz Plain White Flour

Extra Sugar for sprinkling – I use granulated sugar

Making And Chilling The Cookie Dough

Whisk the sugar and butter together until light and fluffy.

Add the room temperature 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.

Wipe the worktop with a damp, clean cloth. Lay the cling film on top and it will stay in place!

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.

Finally, place the cookie dough logs into the refrigerator and chill until firm. Usually one hour.

Slicing And Baking The Cookies

When ready to bake preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

As soon as the dough logs are chilled remove from the refrigerator, place on a board and unwrap.

Using a sharp knife slice the log into 1cm – half inch thick rounds.

Place the cookie dough rounds onto a non stick, or baking parchment covered baking tray and lightly sprinkle with sugar.

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set.

As soon as the cookies are baked remove from the oven and sprinkle over a little more sugar.

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

These 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

Lemon Drizzle Cake Bars

As well as coming up with new recipe ideas and flavour combinations I really do enjoy baking for others. Whether it is a planned, family occasion, or a surprise, making something that I know others will appreciate and enjoy is a constant source of pleasure. An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

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

Keep smiling, Sammie x.

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

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.

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.

Recipe : Makes 18-20 Cranberry Oat Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/2tsp Almond Extract

1/4tsp Sea Salt – I use Maldon

175g/6oz Plain White Flour

175g/6oz Oats – not quick cook

100g/4oz Dried Cranberries

50g/2oz Flaked Almonds

Method :

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

Making And Shaping The 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.

Using your fingers gently press down to lightly flatten them.

Baking The Cookies

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

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.

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

Cherry Bakewell 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?

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

Sammie x

Apricot Oat Crumble Cookies

Hello, how are you today? If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference?)! Although this recipe for Apricot Oat Crumble Cookies started forming in my brain last week, it had to wait as I out of oats. So, I am very glad I ordered some with my shopping because these Cookies are scrumptiously delicious.

Because I like to play around with textures as well as tastes, these Crumbly Oat Cookies have yummy nuggets of dried Apricot which have a lovely chewy texture. While the addition of Demerera sugar also adds a very slight toffee taste and extra crunch. So all good then!

So, the first batch of Apricot Oat Crumble Cookies were made and baked. And my special friend and chief taste tester could not wait to try them. The result was a big thumbs up! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you. Well that’s my theory anyhow!

Recipe: Apricot Oat Crumble Cookies make approximately 20

50g/2oz Demerera Sugar

75g/3oz Caster Sugar

225g/8oz Unsalted Butter – at room temperature

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

100g/4oz Dried Apricots

100g/4oz Ordinary Rolled Porridge Oats (not quick cook)

175g/6oz Plain White Flour

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

Making the cookie batter:

First of all, in a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten).

The whisked butter and sugars. The Demerara sugar gives the mixture more colour.

Add the egg yolk, vanilla extract and salt to the mixture and beat in well. Take the dried Apricots and chop them roughly into small 1/2cm pieces. You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.

Here's a pic of how I chopped the apricots! — Here’s a pic of how I chopped the apricots!

Into the bowl add the oats, flour and place the chopped apricots on top. Mix together until just combined.

Placing the chopped apricots in top of the flour helps to stop them all clumping together.

Shaping the cookies:

Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!

Note : Unless you are confident that your baking trays are non stick, it’s best to line them with baking parchment paper.

Lightly press down on the dough balls, to flatten them into an even round shape.

Baking the cookies:

Finally, place the baking trays into the preheated oven and bake for 15-25 minutes until golden brown on the bottom (see photo). Again the cooking time will depend on the size and thickness of your cookies.

Note the underside is much deeper in colour than the top.

If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes. The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!

When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside. Leave the cookies to cool completely on the baking tray.

While cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages. Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax. Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).

If you have enjoyed this recipe for Apricot Oat Crumble Cookies you may also like these:

Extreme Chocolate Cookies

Cherry Bakewell Cookies

Sour Cherry Chocolate Chip Cookies

Finally, enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies. Have fun catching up and sharing in each other’s news. Because one of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!

I know, because my sister – who is the best sis in the world – took time out of her day for me today. Thanks babes, love you with all my heart xx.

Sammie x

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