Cinnamon Shortbread

Cinnamon Shortbread
Cinnamon Shortbread
Cinnamon Shortbread
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Cinnamon Shortbread is a classic Scottish treat with a comforting buttery taste. This shortbread recipe is extra special as the biscuits are covered in cinnamon and flavoured with vanilla.
Servings Prep Time
12 10
Cook Time
10
Servings Prep Time
12 10
Cook Time
10
Cinnamon Shortbread
Cinnamon Shortbread
Print Recipe
Cinnamon Shortbread is a classic Scottish treat with a comforting buttery taste. This shortbread recipe is extra special as the biscuits are covered in cinnamon and flavoured with vanilla.
Servings Prep Time
12 10
Cook Time
10
Servings Prep Time
12 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180˚C.
  2. Place the cinnamon stick in a food processor and grind into a fine powder.
  3. Add the caster sugar to the mixer and blend again
  4. Score down the vanilla pod and remove the seeds. Add both the pod and the seeds to the sugar mix and store until ready to use
  5. sift the flour into the icing sugar, add the salt and mix together.
  6. Mix in the softened butter and add the beaten egg yolk.
  7. Roll out the mix onto a floured surface until 1/2cm thick
  8. Cut the shortbread into 8cm by 3cm rectangular fingers and place in the oven.
  9. Cook until browned at the edges, or 10 minutes approximately
  10. Remove the shortbread from the oven and allow to briefly cool on the cooling rack.
  11. Sprinkle with the cinnamon sugar and serve
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Melt in the middle chocolate pudding

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Ingredients
Servings: servings
Instructions
  1. Heat oven to 180 C / Gas 4.
  2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water.
  3. Take off the heat and leave to cool.
  4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed.
  5. Butter 2 ramekins, about 75mm in diameter. Dust well with the cocoa powder, then shake off any excess.
  6. Whisk the cooled chocolate mixture into the eggs and sugar mixture.
  7. Sift the flour over the mixture, then fold in.
  8. Divide between the 2 ramekins.
  9. Bake for 15 minutes in the preheated oven.
  10. Run a knife around the edge of each cake and turn out onto plates.
Recipe Notes

Tips

When taking the cakes out of the oven, expect the cakes to still appear a little bit wet on the top and be a bit wobbly. So take care when running the knife around the edge of the cakes.

There will be quite a lot of the melted part in the middle. If you'd prefer more cake and less sauce in the middle, cook for an extra 2 to 3 minutes.

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Vanilla cream filling

Vanilla cream filling

Vanilla cream filling
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time Passive Time
5 min 30 min
Servings Prep Time
8 people 10 min
Cook Time Passive Time
5 min 30 min
Vanilla cream filling
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time Passive Time
5 min 30 min
Servings Prep Time
8 people 10 min
Cook Time Passive Time
5 min 30 min
Ingredients
Servings: people
Instructions
  1. Combine the milk and vanilla extract; bring to the boil.
  2. Beat egg yolks and icing sugar until light and fluffy.
  3. Stir in the cornflour.
  4. Gradually pour in hot milk, stirring constantly.
  5. In a double boiler, cook the mixture over medium high heat for 2-4 minutes, stirring constantly.
  6. Reduce heat and whisk the mixture for few more minutes.
  7. Set aside to cool before using as required.
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Puff pastry

Puff pastry in ellesmere port

Puff pastry

Perfect puff pastry for savoury dishes, excellent for sausage rolls etc…

Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Ingredients
Servings: puff pastry
Instructions
  1. Mix the flour and salt in a large mixing bowl. Place it in the fridge for a few minutes until the flour feels cold. Starting out with cold flour makes better puff pastry.
  2. Stir the butter into the flour using the blade of a dinner knife until each piece is well coated.
  3. Add the water, then quickly use the knife to bring everything together.
  4. Using one hand, grab the pastry in the bowl and place it on the work surface. Shape it to a very flat roll only by pressing on it, and not by kneading it. Wrap in cling film and refrigerate for 15 minutes.
  5. Roll out the pastry on a lightly floured work surface in one direction to a rectangle about 1cm thick and measuring about 45x15cm. Keep the sides straight by shaping them with your hands. The top and bottom edges should be as square as possible.
  6. Fold the bottom third of the pastry up and the top third down so it makes a 15x15cm piece. If your piece is slightly larger or smaller, that is OK too, as long as the corners are neat.
  7. Rotate the pastry so that its open side is facing to the right side like a book. Use a rolling pin to press the edges together
  8. Repeat the rolling out and folding of the pastry as described, a total of four times. There will be little specks of butter scattered all over the pastry. If at any point the pastry feels too soft or starts springing back when you roll it out, it has become too warm. In that case wrap it in cling wrap and chill for 10 minutes, then continue the rolling and folding.
  9. Wrap the pastry and chill for at least 1 hour, better overnight.
  10. To use, roll the pastry out about 3mm thick. Brush with beaten egg yolk if desired (it gives it a nice golden colour) and bake at 200 C / Gas 6 until golden brown and puffed up, about 30 minutes.
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