Biscuit

Cranberry + Orange Shortbread

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

It’s midweek, so I’m keeping it simple with a batch of cranberry and orange shortbreads – they might not look a lot but they pack a might pack a mouthful of flavour.

If you look at the biscuits, they aren’t just plain, they have specks of red and orange in – from the dried cranberries and orange zest. Each bite you get a pop of flavour in each mouthful.

The flavour combination between cranberry is pretty festive too, so it fits the bill. Make a batch and share with whoever and however you’re celebrating.

Anyway. let’s get started, shall we?

Ingredients:

175g Plain flour.

120g Butter, chilled (from the fridge).

60g Granulated sugar.

Pinch of salt.

Zest of 1 large orange.

100g Dried cranberries, chopped small (or pulsed in a food processor).

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, grabbing any equipment you may need, such as a for processor. Don’t forget to line a baking tray with parchment paper and when you’re ready to, preheat you oven to 180˚c/350˚f.

Into a food processor bowl, place the flour, salt and butter and pulse until combined. It won’t form a dough but the butter will incorporate into the dry mixture and make I turn a yellowish colour.

Next you can go ahead and add in the granulated sugar, orange zest and dried cranberries. Pulse these all in, just until everything is fairly distributed throughout the dough. You don’t want the dough to form in the food processor, you want it to start clumping together. Once you start to see it happening, stop pulsing and work the dough by hand.

Add the mixture onto your work surface and bring it all together until well combined, bringing the dough into a fat sausage shape (which is about 6 inches or so in length) and wrap in clingfilm and chill in the fridge for a minimum of 1 hour. When there is about 10 minutes left, preheat your oven to 180˚c/350˚f.

Once the dough has had at least an hour in the fridge, you can go ahead and process the dough. Take the shortbread dough and cut it into 12 equal parts – don’t worry if the dough breaks up a bit while you’re slicing it.

If needed, smooth out the dough cut outs and then place onto your lined baking tray and bake for 12-15 minutes or until the biscuits start turning golden brown around the edges of the biscuits.

Remove from the oven and allow to cool completely.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Chocolate Chip Shortbread Hearts

by bakingwithelliott Leave a Comment

Left a Valentine’s Day treat until the last minute? Don’t you worry, I have you covered!

Today I’ll be sharing my recipe for a batch of chocolate chip shortbread hearts, buttery with the perfect amount of chocolate. Although what’s not to love?

These are ideal to make as a last minute snack or as part of a bigger gift. Feel free to change the chocolate, I went with milk but dark or white would work well too!

If you’re looking for other Valentine’s Day recipes don’t forget go check out macarons (Italian meringue method), pink velvet cupcakes, red velvet cupcakes and chocolate valentines day cake.

Anyway, let’s get started, shall we?

Ingredients:

175g Plain flour.

120g Butter.

60g Granulated sugar.

Pinch of salt.

100g Chocolate chips (I opted for milk).

Method:

Before you get into the recipe, you’ll want to do some prep work. Weigh up the ingredients, line a baking tray with parchment paper and get any equipment you may need like a mixing bowl or food processor ready.

When it comes to making the dough, you can do it one of two ways. One will be suing a food processor and the other is by hand, I went with the food processor method for convenience and I have really warm hands, nevertheless, which ever method you choose will work just as well.

Method one (by hand) – into a large mixing bowl, place the flour, salt and butter. In-between your fingers, rub the butter into the flour until they are combined. It will resemble a sand like consistency, this is what you’re looking for.

Add in the granulated sugar and start to form dough, because of making the dough by hand you have the advantage of not over-mixing the dough.

You can then go ahead and add in the chocolate chips and work them into the dough.

Method two (food processor) – into the door processor place the the flour, salt and butter. Then pulse until they have combined and the mixture should have a sandy look about it, this is perfect.

Go ahead and add in the granulated sugar and pulse until the mixture starts to come together, try your best not to let the dough develop too much!

Lightly flour your work surface and transfer the dough onto the floured surface. Add the chocolate chips and briefly work them into the dough, the less you work the dough, the better.

Regardless of the method you chose, you will want to take the dough and get into a thick disk shape, then wrap it in clingfilm and place in the fridge for about an hour.

Once the hour is up, flour your work surface and remove the dough from the fridge. Take your rolling pin and proceed to roll the dough out until its around 1cm in thickness. It’s also the ideal time to preheat your oven to 190˚c/375˚f.

Take a 1.5-2 inch heart cookie cutter and cut out as many as possible from the first roll. I recommend that you only re-roll the dough only once, as after that the dough becomes overworked.

Now you can take your lined baking tray and place the cut outs onto it, I managed to get 15 on my tray but that amount will vary for you. In saying this, my baking tray is just a standard size, yours may be bigger or smaller.

Bake in your preheated oven for 20-25 minute or until they start to go a nicely baked colour around the edges.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Millionaires Shortbread

by bakingwithelliott Leave a Comment

If you’re here looking for a super simple recipe on how to make millionaires shortbread, I’ve got you covered.

If you don’t know what millionaires shortbread is, its basically a layered traybake. The layers consist of a shortbread biscuit base, which is topped with a rich caramel layer and finished with a chocolate layer on top. What’s not to like about it? 🤔

Anyway, I’m going to share my recipe on how to make the millionaires shortbread. It’s quick, easy and doesn’t require many ingredients, which is always a good thing!

The process of making the different parts isn’t exactly hard, nor do they take a lot of time to do. Making the shortbread will vary, depending on the method you use. There are two ways to make the dough, method 1 is using a food processor and method 2 is making it by hand. Both methods will work equally as well but method 1 is quicker than method two, however, method 2 is ideal if you don’t have a food processor or prefer to be hands on when making doughs.

Before you get into making this, you’ll want to do a small bit of prep. Measure out all of your ingredients in advance, this just saves you making mistakes and faffing about. Also, don’t forget to preheat your oven to 180˚c/350˚f. The baking tin I’m using is 11×7 inches but feel free to use a 9 inch square.

To make the shortbread layer, place your flour, sugar and butter into either your food processor or mixing bowl and pulse/rub in until its combined. Once you see a clear dough has formed, stop mixing and set aside while you prepare your tin, lining it with some greaseproof paper. Place your shortbread into your prepared tin and press it out until you have a level layer, I found using my hands and a small cup measurement really helps to spread it out and get it level. Do whatever works best for you. Bake in your preheated oven for 20-22 minutes (or until slightly coloured around the edge. While your shortbread is baking, feel free to make the caramel layer.

To make the caramel layer, it’s really easy. Get a small-medium saucepan and place the butter, sugar, golden syrup and condensed milk and place on the hob over a low-medium heat and continuously stir it until it melts, it will then become darker in colour, it should be a golden brown colour, no lighter or darker. Once you’ve achieved the right colour, pour the caramel over the baked biscuit base and level it off as best you can using a silicon spatula or cranked palette knife. Place this in the fridge until its cooled down, it should be firm to the touch. This doesn’t take very long.

The final layer is the chocolate layer. This is probably the easiest and most simple layer to do plus you can customise it to suit you. I chose to use dark chocolate (as it was all I had in) but feel free to use milk chocolate, if you’d prefer to. All you need to do is melt your chocolate, my preferred method is to melt the chocolate in a bowl over a saucepan of simmering water and stirring it often until melted. If you don’t like using this method, feel free to microwave the chocolate on 20-30 second intervals, stirring well in-between each interval, be careful not to burn the chocolate. Pour the chocolate over the top of your cooled and firmed caramel and level the chocolate off as best you can using a offset/cranked palette knife, place the baking tray back in the fridge and allow the chocolate to firm up.

Once the chocolate has firmed up, remove the millionaires shortbread from the tin (you may need to run a knife down the sides) and cut it up into slices, I cut mine into squares but feel free to cut yours into slices that suit you best.

Ingredients:

Shortbread:

115g Butter.

175g Plain flour.

55g Granulated sugar.

Caramel Filling:

175g Butter.

115g Granulated sugar.

45g Golden syrup.

400g Condensed milk.

Chocolate Topping:

300g Chocolate (dark or milk, whichever you prefer best).

Methods:

Do some prep work now, weigh up your ingredients, this saves you making mistakes later on and stops you faffing about later.
Preheat your oven to 180˚c/350˚f.

Shortbread:

When it comes to making the shortbread, you can do it 2 ways, using a food processor or by hand. Either method will get you the results you’re looking for, I used the food processor method.
Place the flour, sugar and butter into your food processor or mixing bowl of choice and pulse/rub them together until a clear dough forms. Be careful not to over-mix it at this stage, otherwise your shortbread will be tough once baked.
Line your baking tray with a piece of baking paper/parchment and place the shortbread dough into the prepared tin, feel free to do this by using your hands or a small cup measurement, try and get the layer of shortbread as level as possible.
Once level, place your shortbread into the preheated oven and bake for around 20-22 minutes or until slightly coloured around the edge.

Caramel Filling:

I recommend making your caramel filling once your shortbread has been in the oven for round 10-15 minutes.
The caramel is really easy to make, get yourself a small-medium saucepan and place the butter, granulated sugar, golden syrup and condensed milk into your saucepan and place on the hob over a low-medium heat, once it starts to melt, you’ll want to continuously stir the mixture. You’ll notice it goes from a yellow-ish colour to a golden brown colour, this is when you know it’s done.
Once your caramel filling is done, pour it over the baked shortbread base and level out the caramel using a spatula or cranked/offset palette knife then place in the fridge to set completely cool and firm up. This doesn’t take very long.

Chocolate Topping:

Once your caramel layer has set, you can melt your chocolate. For the chocolate, feel free to use milk or dark chocolate, choose your preference.
You can melt the chocolate 2 different ways, method 1 is placing the bowl of chocolate over a saucepan of simmering water, stirring often once it starts to melt. Method 2 is placing the chocolate into a microwave safe bowl and microwave the chocolate in 30 second intervals until melted. Either method will work, I chose method 1 as this is my preference.
Pour the chocolate on top of the firmed caramel layer and spread it out using a cranked/offset palette knife or the back of a spoon and level out the chocolate as best you can.
Place back in the fridge and allow the chocolate to firm up completely.

To finish the millionaires shortbread, all you need to do is to remove it from the tray and cut it up into slices, I chose squares but feel free to cut them up however you like.

Cream Tart Recipe

by bakingwithelliott Leave a Comment

If you’ve come looking for a recipe on how to make these interesting biscuit tarts, look no further, I certainly have you covered.

After seeing these all over Instagram, I thought I’d jump on the bandwagon and make one. When I was researching what exactly these were and to be honest I didn’t get very far. I could’t find the exact name or a basic recipe for them, normally when something like this trends you can find the name and a recipe pretty easily, but I had my work cut out for me on this one. After about 3/4 day’s on Instagram I found the most common name/tag was ‘cream tart/s’ and I was amazed at how artistic some of the people had got with these.

The best thing about making these is that they don’t require a lot of time or ingredients and can be fully customisable to suit you and your occasion. You can decorate them using just one thing like chocolate or mix it up by using

After seeing all the creative and over the top varieties online, so I opted to keep mine simple. I decided that a linzer biscuit would be ideal for this recipe, it’s a simple biscuit but it has a great taste and a softer crumb than most other biscuits. For the filling, I went with what was most common but with a little twist. In place of the standard whipped cream I opted for a sweetened version instead, I know for sure that this would compliment the biscuit and fruit very well. For the decoration I kept it simple, just fruit, I chose with strawberries, blueberries, kiwi and lime.

Before you get into making the biscuits, make sure you have all your ingredients weighed up in advance and preheat your oven to 180˚c/350˚f. To make the biscuit part of the tart, you’ll want to place the butter and icing sugar into your mixing bowl and beat the two together over a medium-high speed until they are well combined. Once combined, scrape down the bowl and add in the egg and vanilla and mix them in on a medium-high speed until well incorporated, then scrape down the sides and bottom of your bowl again to incorporate any bits that may not have been fully worked in. Sift your flour into the mixing bowl and mix on a low-medium speed until a clear dough has formed. *Be careful not to over mix at this stage, otherwise your biscuits will be tougher in texture.

Seeing as the dough doesn’t require chilling before use, split the dough in half and roll it out until it’s about 1cm thick and cut out the shape, I opted for a 6 inch/15cm round. To get the shape, I used the base of a cake tin and used a small, sharp knife to cut around it. I repeat that stage one more time and then transfer the cut outs onto a line baking tray and bake in your preheated oven for 15-20 minutes, remove from the oven and allow to cool completely before finishing. Talking of finishing these tarts, you’ll want to prepare your filling, which is a sweetened whipped cream. Place the double cream, icing sugar and vanilla into a bowl and whip it up until you achieve stiff peaks, then place into a piping bag with a 1cm plain tip nozzle and keep it in the fridge if you don’t intend on using it straight away.

Finally, depending on what you’ve chose to decorate with, you’ll want to get it prepped and ready to use once you’ve piped your cream on. This is best eaten on the same day as it’s made or the following day.

Biscuit Layers:
• 300g Plain flour.
• 200g Butter.
• 100g Icing sugar.
• 1 Egg yolk.
• 1/2 tsp Vanilla bean paste/extract.

Filling:
• 300ml Double cream.
• 100g Icing sugar.
• 1 tsp Vanilla bean paste/extract.

Decoration:
Feel free to use whatever you’d like whether it be fresh fruit, flowers, chocolate or macarons. Feel free to mix it up and use a variety of different bits and pieces

Method:

Biscuit:

Before you get into making, you’ll want to do some prep. Weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and line your baking tray.
To start the biscuit dough, place the butter and icing sugar into your mixing bowl of choice and beat them together for around 2-3 minutes over a medium-high speed until it comes together and is well combined.
Scrape down the sides and bottom of your bowl, to incorporate any bits that wasn’t fully worked in.
You will then like to add the egg and vanilla, incorporate them over a medium-high speed just until they are incorporated.
Scrape down the sides and bottom of your bowl again, just to incorporate any bits that wasn’t fully worked in.
Next you’ll want to add in the flour, making sure that you’ve sifted it first. Add all the flour in and mix over a low-medium speed until a clear dough has formed. *Don’t over mix your dough at this stage*.
Seeing as there is no need to chill the dough, cut the dough in half and roll it out on a floured surface until the dough is roughly 1cm thick.
Once your dough is rolled out, you’ll want to cut out the shapes. To make your cut outs, place a 6 inch/15cm circle shape on top and cut around it, I used the base of a cake tin and cut around it with a small sharp knife.
Move the cutouts onto your lined baking tray and use a smaller cutter to removed a hole in the middle of each cutout.
Then place the baking tray in the oven and bake for 15-20 minutes (or until they start to colour around the edges).
Once baked, remove from the oven and allow to cool completely before using.

Filling:

To make the sweetened whipped cream, place the double cream, icing sugar and vanilla into a bowl of your choice and whip it until stiff peaks form.
Transfer the whipped cream into a piping bag which has a 1cm plain tip nozzle. Place in the fridge if you aren’t using it straight away.

Decoration:

Depending on what you have chosen for your topping, you may need to prepare it. If you have decided to use fruit, feel free to cut/shape it however you like. These can be fully customised to suit your occasion or the person who’ll be receiving this.

Then place whatever you’re using on top, either following a pattern or making it look decorative, whichever you choose. Whatever you do use on top can add a lot of colour to these.

If you do use flowers, please make sure you’re using flowers that are safe for human consumption, double check that they won’t have any harm to yours to others health.

Don’t forget, if you make anything using my recipes, feel free to share your creations with me over on Twitter and Instagram!

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