Parkin Cake

This traditional Parkin Recipe is everything you could want for your Bonfire Night celebrations! Dense, sticky and sweet, filled with Autumnal spices, this is the perfect fall recipe.

Hi guys! As some of my readers will know, it is Bonfire Night this week! For my international readers, Bonfire Night (or Guy Fawkes Night) is an annual celebration here in Britain on the 5th of November.

Typically us Brits will spend Bonfire Night huddled around a bonfire, freezing our you-know-whats off and watching fireworks; all to celebrate that some guy failed to blow up parliament back in 1605.

I actually love bonfire night. Most years, my family and I make our way down to a local bonfire and fireworks display that is held on a nearby park. It’s one of the most popular fireworks displays in my town, and there’s usually a few thousand people who attend.

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Bonfire night wouldn’t be complete, however, without some traditional edible goodies! Foods such as honeycomb, treacle toffee and Parkin cake are very popular on November 5th (at least in my household!).

Parkin cake is a dense, sticky cake which is very popular in Lancashire and Yorkshire. It’s similar to ginger cake, and contains oats to give it a unique texture. With ginger, nutmeg and mixed spice, Parkin cake is what can only be described as the perfect autumnal comfort food.P1230439

Fancy making your own Parkin? Find my recipe below:

Ingredients:

  • 100g self raising flour
  • 80g oat flakes
  • 10g ground ginger
  • 2.5g ground nutmeg
  • 2.5g mixed spice
  • 175g golden syrup
  • 50g black treacle
  • 100g unsalted butter
  • 100g light soft brown sugar
  • 1 medium egg
  • 10ml milk (I’d recommend using full fat or semi-skimmed milk- not skimmed)

Method:

  1. As per usual, start by preheating your oven. For this recipe you want a temperature of 140C/275F/Gas Mark 1. Grease and line a 20cm cake tin.
  2. Sieve your flour and the three spices into a bowl. Add your oats and combine.
  3. Place your butter, sugar, syrup and treacle in a pan. Stir regularly with a wooden spoon until all your butter and sugar has melted. Bring your mixture to a simmer, still stirring but do not allow it to boil!
  4. Remove your syrup mixture from the heat and mix it into your dry ingredients.
  5. Crack your egg into a cup and beat with a fork, before adding the milk. Pour you egg/milk mix into the rest of your mixture. Combine thoroughly before pouring your mix into your prepared cake tin.
  6. Bake your Parkin cake for around 1 hour 15 minutes. Mine usually takes between 1 hour 10 minutes and 1 hour 25 minutes, so be sure to keep an eye on it. When fully baked it should be firm in the centre.
  7. Leave your cake to cool in the tray for 10 minutes before turning it out onto a wire rack to fully cool.

I find Parkin is better if left in an air tight container for a few days before eating, a week is best. This will allow it to become really sticky and moist (oo-er). Seriously though, this stuff is so good.

Parkin also tastes great served warm with ice cream. Whatever you fancy really! 🙂

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I’d definitely recommend that you give this traditional Lancashire treat a try- you won’t be disappointed!

I hope you’re all having wonderful days,

Maddie x

Slow cooker roasted red pepper, tomato and red lentil soup

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Hello everybody! Today’s post is my first proper recipe. As in, this recipe doesn’t involve the word ‘cake’ anywhere. (Except right there, because I do love cake, and couldn’t go a whole recipe post without mentioning it).

Today I am bringing you my homemade roasted red pepper, tomato and red lentil soup. This soup is vegetarian, vegan and super healthy, as well as being so easy to make for a soup novice such as myself. Being a student, I find that it’s hard to find cheap and healthy meals, whilst also keeping enough time for all that important studying (or drinking alcohol, whatever’s your jam really). Plus, there are few things as satisfying as coming home to a hot bowl of tomato soup at this time of year- especially with all that Fresher’s Flu flying around!

My timetable this year involves an absolute shedload of five o’clock lectures, which only finish at six. I’m the type of person who likes to eat pretty early, so I can keep my evening free for yoga and blogging, so I wanted some quick and easy meal ideas that I could be eating within five minutes of walking in the door; after a bit of thought, I decided to get a slow cooker. Luckily enough for me, my gran owned a small, two person one which she never used. Being the best gran in the world, she decided to give it to me.

Today’s recipe was my first time using a slow cooker, and I was so impressed by how easy it was! I don’t know what I expected really, like, it literally does what it says on the tin, it cooks food slowly. But I’m the sort of person who gets excited over mundane things like managing to use a slow cooker without my uni accommodation burning down, so I was pretty impressed.

I prepared this soup in the morning before leaving for my lectures, and left it in the slow cooker for about seven hours. I’d say 6-8hrs would do the job perfectly, great for students like me who are only getting home late. To save even more time, you could always roast your red pepper in advance, or used the preprepared sort.

So what do you do? Find my recipe below:

Ingredients (makes enough soup for two people, so for my slow cooker size. You can easily double the ingredients for a larger slow cooker!):

  • 1 red pepper
  • 1 white onion, chopped
  • 220g chopped tinned tomatoes
  • Olive oil
  • Smoked paprika (approx 1/2tsp)
  • Ground cumin (approx 1/2 tsp)
  • 60g red lentils
  • 375ml boiling vegetable stock
  • Black pepper (optional)

Method:

  1. If you have not already done so, begin by roasting your red pepper. Cut it in half, remove the seeds and place on a tinfoil lined baking tray, with the inside of the pepper facing down. Drizzle with some olive oil and place in the oven on 180C/ 356F/ Gas mark 4, for approximately 20 minutes,
  2. When your pepper is almost roasted, so that the skin has turned brown and began to look loose, fry your onions in some olive oil. Fry for about five minutes, until they have begun to look translucent.
  3. Add your paprika and cumin. (I use approximate quantities here because I usually just throw everything in and see how it turns out!) Add your chopped tomatoes and your lentils.
  4. Bring your mixture to the boil.
  5. When your peppers are roasted, remove them from the oven. Leave until cool enough to handle, then pull the skins off. They should come off pretty easily. Chop up your peppers and add them to your mixture.
  6. Make your vegetable stock. Pour your soup mixture into your slow cooker before pouring your boiling vegetable stock on top and mixing it all together.
  7. Place the lid on your slow cooker and cook on low for 6-8hrs.
  8. Before serving, blend your soup if you wish (I always have my soup blended!). If you own a hand blender, a good idea is to blend the soup while it is still in the slow cooker. This helps save on washing up!
  9. Season as you wish and garnish with coriander if desired. I like to serve my soup with lots of black pepper and some granary bread!

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Well there you have it guys, my first every proper recipe post! What did you think? Would you be interested in seeing more of what I eat as a student? Let me know in the comments! 

As always, thanks for reading!

Best wishes to you all,

Maddie x

 

 

Halloween Party Treats- A Collab!

Hey guys!

Get in the Halloween spirit with these great party treats! Impress your guests with spiderweb cupcakes and ginger spiced truffles!

It’s already getting dark at ridiculously early hours here in Lancaster, and I’m cranking the heating up to full on most nights to prevent my toes dropping off.
But there is one small glimmer of joy on these bitingly cold autumn days- Halloween of course!
You may have already seen some of my recent Halloween posts, but today is a super special post because not only are we talking Halloween, we’re talking Halloween parties! And, making it even more special, is the fact that we are joined by the lovely Yara over on Little DIY Projects!
Yara’s blog is amazing, and guys should totally check out- I am endlessly inspired by her posts! Today we are teaming up for a Halloween party collab, where she’ll be doing the decorations and I’ll be doing the treats!

So let’s get started!

I knew when Yara and I decided to do this collab that I wanted to make spiderweb chocolate cupcakes. Spiderweb cakes are a staple bake for me on Halloween, and one that I’ve been doing for years. I love the simplicity of them, and how effective the chocolate spiderwebs look!

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However, I also decided to spice things up a bit (quite literally!) and make something completely new for me. Enter my spiced ginger white chocolate truffles. I have never made truffles before, so it’s fair to say these were complete guesswork… Well, that’s a lie, I technically have made truffles once before. I made a chocolate ganache a few years back that went completely wrong and ended up solidifying into a soft creamy chocolate mixture. I ran with it and rolled it into truffle balls. 

But this time I wanted to try and come up with an intentional truffle recipe- so that’s what I did. These little guys did turn out a little rough around the edges, there’s no denying it, but I’m still pretty happy with the final product (plus, it’s Halloween! Surely a bit rough around the edges just makes them more creepy…right? Right?). They taste exactly how I think an autumnal truffle should taste; gingery, cinnamony, spiced creamy goodness, all coated in a very generous layer of white chocolate. So ok, maybe the white chocolate layer wasn’t meant to be quite that generous. But like my last truffle attempt, we’re rolling with it.

So first things first, my Spiderweb Chocolate Cupcakes! 

Get in the Halloween spirit with these great party treats! Impress your guests with spiderweb cupcakes and ginger spiced truffles!

 

You will need:

  • 12 cupcakes. Make your own or use shop bought- I’m not going to judge! I used my favourite vanilla cupcake recipe, found here
  • 200g milk chocolate
  • 100g white chocolate
  • A piping bag. I use disposable piping bags, allowing me to just snip a small hole in the end, no nozzle required!
  • A sharp knife or cocktail stick

What to do:

  1. Break your milk chocolate into a microwaveable bowl and heat in the microwave for one minute. Take the chocolate out, stir with a spoon, and pop it back in the microwave for a further minute.
  2. Spoon your milk chocolate evenly onto your cupcakes, to coat the top of each. If you need to, spread it out with the back of your spoon to achieve a smooth finish.
  3. Melt your white chocolate in the same way as your milk chocolate.
  4. Spoon your melted white chocolate into your piping bag. Snip a small opening in the end of the bag.
  5. Pipe a spiral of white chocolate onto the top of each cake. Work quite quickly to ensure your milk chocolate doesn’t harden.
  6. Using your knife or cocktail stick, on one of your cupcakes, drag a line from the centre of your spiral outwards, towards the edge of your cupcake. Do this at regular intervals around the cupcake, to create your spiderweb effect!
  7. Repeat this on all your cupcakes, creating the perfect creepy treat for your party guest!

There you have it guys- how simple was that?! I love spiderweb cakes for this, they’re so quick and easy to do, perfect for when you have a lot of guests coming over!

Now to my Spiced Ginger and White Chocolate Truffles!

Halloween party treats- spiced ginger and white chocolate truffles

 

Ingredients (makes approx 20 truffles):

  • 125g ginger snap biscuits
  • 200g cream cheese
  • 60g icing sugar
  • 1/2 tsp cinnamon
  • 350g white chocolate
  • Orange food colouring

What to do:

  1. Start by smashing up your ginger biscuits into really really fine crumbs. You could use a food processor for this, but my preferred method is putting the biscuits in a freezer bag and bashing them with a rolling pin-  a great stress reliever, am I right? 
  2. Combine your biscuit crumbs and your cream cheese in a bowl. Mix together thoroughly before sieving in your icing sugar and mixing together once more.
  3. Add in your cinnamon, before covering the mixture with some clingfilm and putting in the refrigerator for an hour. OK, so I didn’t actually do this with my truffles, and resultantly had to struggle trying to roll a very sticky mixture into balls, hence the rough, messy appearance of my finished truffles. DON’T DO WHAT I DID. Learn from my mistakes, guys.
  4. Once you have refrigerated your mixture, begin to roll out small truffle sized balls using your hands. Alternatively, use a little scoop so make life easier. Another lesson from my mistakes: don’t make your balls too big! (Ey yo…) But seriously, this mixture is very sickly. You want small balls of delight, not something so big that its a struggle to eat. 
  5. When you have your truffle balls, pop them on a sheet of greaseproof paper on a baking tray, and place them in the fridge for further 15 minutes.
  6. Just before taking your truffles out of the fridge, melt 300g of your white chocolate. I did this in the microwave, heating the chocolate in a microwaveable bowl for one minute, then taking it out and stirring with a spoon, before popping it back in the microwave for a further minute.
  7. Now it’s dunking time! Scoop up your first truffle ball using a teaspoon. Pop it in your bowl of melted chocolate and spoon the chocolate on top, so it is covering your ball. Lift out of the chocolate, tap it on the side of the bowl to get rid of the excess, then pop it back down on the greaseproof paper.
  8. Continue with this dunking method until all of your truffles are coated.
  9. Once you have covered all of your truffles in chocolate, place them back in the fridge until the chocolate has hardened. Leave them for another 15 minutes.
  10. Melt the rest of your white chocolate. Add your orange food colouring and spoon the mixture into a disposable piping bag. Snip a hole in the end and pipe your decorative stripes on top!

Again, I had a bit of an issue here! I actually ran out of white chocolate, and so had to do my stripes in icing instead, hence them looking a bit runny. Don’t worry though- I’ve included plenty of chocolate in this recipe to stop you from making the same mistake!

So there you have it guys, my first attempt at truffle making. It’s fair to say that these weren’t plain sailing, but I’ve definitely learnt for next time! I absolutely will be making more truffles in the future, as I looooveee different flavoured truffles so much. My brain’s already going into overload with cute festive ideas for over the Christmas period!

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I would’ve absolutely loved to have done some Halloween party savoury snacks to go with this post too, but sadly being back at university both time and money are limited. I hope you enjoyed this post though and it has given you some inspiration to get making this Halloween!

Be sure to check out Yara’s post over on her blog and go and say hello! We’ve had loads of fun putting this collab together, and I hope you guys enjoy reading it as much as we enjoyed creating it for you!

Best wishes to you all!

Maddie x

 

DIY Gingerbread Sugar Scrub!

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Hi guys! Today’s post is probably one of my favourite DIYs/recipes that I’ve posted. This DIY gingerbread sugar scrub was sooooo easy to make, and mainly consisted of ingredients that you can find around your house!

I think this would make a wonderful, thoughtful homemade gift for your family and friends over the coming festive season, and it doesn’t break the bank! It turns out that those fancy sugar scrubs that brands have been charging us loads for can actually be made for a fraction of the cost at home- and you can tailor them exactly what you want!

When I was brainstorming ideas for this weeks blog posts, I decided I really wanted to make a festive smelling, spiced sugar scrub. For my regular readers, it will come as no shock that I love ginger and cinnamon; you may have noticed that I put them in a lot of my bakes at this time of year. And I thought, what could be better than having extra smooth skin and smelling like one of my freshly baked gingerbread men?! Hence today’s post 🙂

Make time- 5 minutes

Ingredients (makes one tub of sugar scrub):

  • 1 cup brown sugar
  • 1/2 cup coconut oil
  • 2tsp almond oil
  • 1/2tsp ginger
  • 1/2tsp cinnamon
  • 1/2tsp mixed spice
  • 1/2tsp vanilla extract

Method:

  1. Soften your coconut oil in the microwave, heating for about 20-30 seconds.
  2. Combine all your ingredients in a bowl. Mix together using your hands!
  3. Pack your sugar scrub into a Kilner jar or a tub and pop the lid on! Left at room temperature in an air tight container, this stuff should last a few years!

There you have it guys, I told you it was super easy!

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I plan on doing a few other sugar scrub recipes over the coming months; I’d love to try adding a few different essential oils to see what combinations I can come up with!

To use simply spoon a bit into your hands when wet, rub together in your palms before applying to your legs in circular motions! I’ve used this scrub a few times already, and it is wonderful! You only need about two teaspoons to do your arms and legs, and you come out of the shower feeling super soft and smelling like gingerbread!

Have you ever tried making your own sugar scrub? What flavour- that’s not the right word, scent? ..Oh you know what I mean- did you make? Let me know in the comments!

Lots of gingerbread scented hugs to you all!

Maddie x

Homemade vanilla fudge recipe!

This recipe gives you the creamiest, most wonderfully textured vanilla fudge. A true classic, perfect as a thoughtful homemade gift for your loved ones.

Hi guys! Today’s blog post is all about how to make your own homemade fudge- yum. I’d attempted making my own fudge twice before, prior to this post, and that had turned out…well…not brilliantly to say the least. But I am a fudge addict, I LOVE fudge. My family and I used to holiday a lot in the UK when I was younger, and my dad and I would always bring back fudge. So I just had to give it a go one more time before accepting defeat.

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For me, fudge is very much a food for special occasions- as Christmas grows ever nearer, what better time to share this sweet treat recipe? When done correctly, homemade fudge makes a wonderful gift for family members and friends. And in case you hadn’t already guessed, I finally managed to do it correctly!

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After looking over a few different fudge recipes and comparing them with the one I’d previously tried from one of my own recipe books, I settled on the following method and ingredients found here on the Good to Know website. One thing that did surprise me was just how cheap the process turned out to be, using only six ingredients- most of which you’ll already have in your cupboard!

If you’d like to know how to make your own homemade fudge, keep reading!

Ingredients (makes approximately 36 pieces of fudge):

  • 450g granulated sugar
  • 85g butter (I used salted butter as this was all I had in! I’m sure unsalted butter would work brilliantly too though.)
  • 150ml milk (I used semi-skimmed milk, though I imagine full fat milk would be good too.)
  • 175g evaporated milk
  • 1/2tsp vanilla extract
  • Vegetable oil for greasingP1230318

Method:

  1. To begin, place your sugar, butter, milk and evaporated milk into a large heavy bottomed pan and mix them together. Heat gently, stirring continuously, until your sugar has dissolved.
  2. Once your sugar has dissolved, increase the heat and bring the mixture to the boil, stirring occasionally to ensure your sugar doesn’t burn. Be careful as your mixture will be very hot!
  3. Continue to boil until your mixture reaches 116C on a sugar thermometer. If you don’t have a sugar thermometer- firstly, I strongly suggest you invest in one! They make life so much easier. Secondly, you can see if your fudge is done but spooning a small drop of the syrup into iced water, it should form a soft ball. (I got this tip from the Good to Know website).
  4. Once your syrup is the correct temperature, remove your pan from the heat and stir in your vanilla extract, before pouring your mixture into a square tin brushed with vegetable oil. I used a 20cm shallow square tin for my fudge.
  5. Leave your fudge to cool for approximately ten minutes before cutting it into squares. Now leave it to cool completely. Wrap in cellophane bags and tie with a pretty ribbon for a perfect homemade gift!

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I hope you enjoyed this recipe; this fudge was so creamy and very sweet, I loved it! I’m looking forward to experimenting with some other flavours now that I’ve got to grips with vanilla fudge- is there anything else you’d like to see? Peanut butter perhaps? Chocolate? Let me know! 

Best wishes to you all,

Maddie x

Pssst… if you enjoyed this post, why not share it on social media or pin it on pinterest? 

Homemade salted caramel sauce

This salted caramel sauce is the perfect accompaniment to all your fall sweet treats! Pair it with apple crumble, cheesecake or on top of cupcakes for the perfect Autumn dessert combo! Best of all, it only uses four ingredients!

Hello my lovely readers! 

Are we all loving this Autumn weather at the moment or is it just me? Jason and I arrived back to (very) rainy Manchester on Wednesday evening following our week long stay in France. Despite the beautiful weather we had while we were there (I was applying suncream by the bucket load), it’s always nice to come back to England and snuggle down under the extra layers of blankets that I have added to my bed in preparation for the winter months. Maybe I’m just strange though…

However, even if you don’t enjoy the wet and windy weather that most of us will be experiencing in the coming months, you’re sure to find some respite with today’s recipe. Introducing to you, my homemade hot salted caramel sauce.

This salted caramel sauce is the perfect accompaniment to all your fall sweet treats! Pair it with apple crumble, cheesecake or on top of cupcakes for the perfect Autumn dessert combo! Best of all, it only uses four ingredients!

This caramel sauce is the perfect topping for ice cream, but I find it also pairs wonderfully with spiced cake and apples at this time of year. I’m not a huge lover of caramel, I find it a bit too sickly for my taste, but this sauce is perfect on top of a dense ginger cake or similar; and full of Autumn flavours in my opinion!

Even better, this salted caramel sauce requires only four ingredients! It’s super easy to make and super tasty to eat- what could be better, right?

Also, no toffee thermometer required! Pretty good, huh?

If you fancy making your own, find my recipe below!

This salted caramel sauce is the perfect accompaniment to all your fall sweet treats! Pair it with apple crumble, cheesecake or on top of cupcakes for the perfect Autumn dessert combo! Best of all, it only uses four ingredients!

Ingredients (makes approximately 240ml/ 1 cup):

  • 200g (1 cup) granulated sugar
  • 90g (6 tbs) salted butter, room temperature and cubed. (You could also just use unsalted butter if you did not wish to make salted caramel sauce)
  • 120ml (1/2 cup) double/heavy cream, room temperature
  • 1tsp salt

Method:

  1. Begin by heating your sugar in a saucepan over a medium heat. Make sure you stir constantly in order to prevent your sugar from burning, use a wooden spoon. As your sugar melts it will turn a lovely amber colour. Continue to stir it continuously.
  2. Once all of your sugar has melted, add your cubed butter. (Take care at this step as your mixture will bubble when you add the butter).
  3. Continue to stir your caramel until all of your butter has melted. This will usually take about 3 minutes.
  4. Now you can add your cream. Do this very slowly, drizzling the cream and taking great care as the caramel will bubble as you do so. Once all of your cream is added, bring your mixture to the boil. Let it bubble for one minute before removing from the heat.
  5. Stir in your salt et voila! There you have it, your own homemade caramel sauce. Super easy, right?
  6. Allow your sauce to cool before using. If stored in an airtight container, this sauce can be kept in the fridge for up to two weeks!

I hope you enjoyed this recipe today guys! I think caramel sauce is such a great addition to most bakes at this time of year; add it to apple crumble, use it as a cake topping or drizzle it on a cheesecake for an autumnal twist. You could also package it up in jars with some hessian/burlap ribbon for a cute and unique gift idea! 

If you do choose to store your sauce in the fridge, you will have to warm it up in a microwave or on the stove before you serve it in order to allow it to soften. I find 5 second bursts in a microwave work well.

This salted caramel sauce is the perfect accompaniment to all your fall sweet treats! Pair it with apple crumble, cheesecake or on top of cupcakes for the perfect Autumn dessert combo! Best of all, it only uses four ingredients!

Best wishes to you all, I hope you’re having a wonderful day,

Maddie x

Lemon shortbread hearts filled with blackberry jam

These lemon shortbread hearts make a wonderful gift for loved ones! The zesty lemon shortbread accompanied by the tarty blackberry jam is the perfect sweet treat for these Autumn nights.

Hi guys! I am absolutely loving the autumnal weather that’s taken hold of us here in Lancashire over the past few weeks; even though it’s mostly wet and windy, I must admit that I love the evenings growing darker and getting tucked up on the sofa with Jason as it pours it down outside. 🙂

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When the weather’s dark and miserable, I also love baking. One of my fondest memories from high school was being sent home due to the snow, pulling a wooly jumper on and starting baking some mince pies… but I’m getting ahead of myself here! It’s only October!

Today’s bake is my lemon shortbread hearts filled with homemade blackberry jam. I’d been trying to settle on a good shortbread recipe for a while, before finally deciding on the one in this post. These shortbreads were the perfect amount of zestiness and crumbliness- and the blackberry jam went so well with them!

Ever so moorish, these shortbreads are the perfect sweet treat to be tucking into while wrapped up on the sofa on these dark Autumn days!

Find the recipe below!

Ingredients (makes approximately 12 shortbread hearts):

  • 250g unsalted butter (room temperature)
  • 360g plain flour
  • Zest of one lemon
  • Juice of half a lemon
  • 130g caster sugar
  • Blackberry jam to go in the middle of your biscuits (why not make your own? Find my recipe here)

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Method:

  1. Preheat your oven to 150C/
  2. Cream your butter and sugar together. Mix in your lemon zest and juice.
  3. Sift your flour into the mixture and combine. Use your hands to bring the mixture together to form a dough.
  4. Wrap your dough in clingfilm and place in the fridge for 15 minutes. Once you have done so, remove from the fridge before rolling out your dough on a floured surface. You want it to be about half a centimetre thick, so 5mm.
  5. Cover your rolled out dough in clingfilm and place in the fridge once again for a further 15 minutes.
  6. Remove your dough from the fridge. You can now cut out your love heart shapes. You will need two love heart cookie cutters, one large one and one small one, for this design, though you could use circular cutters or similar to get the same overall effect.
  7. Cut out 24 hearts using your larger cutter. If you don’t have enough dough for 24, or you’ve got way more, no worries! Cut out as many as you wish, simply ensure that it is an even number.
  8. Leave half of your larger hearts as they are. With the other half, use your smaller cutter to cut the middle out. Place your biscuits on a greased and lined baking tray (Silly me had forgotten to buy more greaseproof paper for this project after running out… I had to use tin foil to line my baking trays- I can confirm it works!)
  9. Sprinkle sugar on top of your biscuits before placing in the oven for approximately 14 minutes.
  10. Allow your shortbread biscuits to cool for 5-10 minutes on your baking tray before transferring them onto a wire rack to cool completely.
  11. When your shortbread are completely cooled, Spread a layer of jam on your full heart shaped biscuits. Place a cut out heart biscuit on top and there you have it! Lemon shortbread jam sandwich biscuits!

These biscuits went down a treat, I only wish that I’d made more! I think this is a great recipe to try your hand at as we lead up to Christmas, and they would make a wonderful gift for a loved one (it’s never too early for Christmas, right?).

What have you been baking recently? You know I’d love to hear about it!

 

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Best wishes to you all on these blustery Autumn days!

Maddie x