So, this week’s blog is a simple one, shortbread. I’ve never done a blog on shortbread before, so I thought I’d make plain shortbread and chocolate chip shortbread. I doubled the recipe so I had a good mix of both. Also in this blog I’m going to add the banana, peanut butter and dark chocolate flapjack recipe at the bottom. I can safely say these biscuits were a huge success and didn’t last long at all. Anyone can make these biscuits and they go fantastic with a cuppa.
For the shortbread I let 250g salted butter soften. I had a brief panic that the batteries in my scales stopped working, thankfully I was able to use them quickly just before they died. It’s safe to say that I ordered a stash of batteries for next time this crisis happens. I cubed the softened butter and with 120g golden caster sugar. I also added some vanilla extract and it all came together into smooth mix. Once I had this mix, I added 400g plain flour. I brought the mix together with my hands and it made a nice dough. I roughly halved the mix and kept some plain and added chocolate chips to the other half. This is the first time I’ve made shortbread without cornflour but you couldn’t deny the traditional shortbread flavour.
I ordered some varying fluted cookie cutters. I made the plain ones out of smaller cutter and kept the larger cutter for the chocolate chip shortbread. I cooked the smaller shortbread for 7-8 minutes and the larger ones for 12-14 minutes. I was surprised that I managed to make over 50 shortbread biscuits, but I wasn’t complaining. They were such a simple bake and didn’t take long at all.
I also made flapjack the week before but never blogged about them, so I thought I’d add the recipe in now. I started by melting 80g butter, 90g soft brown sugar, 4 tablespoons of golden syrup and 2 tablespoons of peanut butter. Once it was all melted I took it off the heat. I mushed 3 bananas and added it into the slightly cooled melted mix. I then stirred in 375g oats and mixed it together so it was all incorporated. I had already lined a square tin with baking paper and baked the flapjack for 15 minutes at 190 degrees. I let the flapjack cool in the tin then I drizzled some melted dark chocolate on top. They were a slightly healthier alternative because they weren’t drenched in golden syrup.
This week is an important one for Bakes by Hannah and I’m making a special 1 year anniversary cake this week for the blog on Friday. Hopefully I’ll also hit 2000 followers on Instagram by next weekend. I’ve got big plans for the cake if it turns out well. I hope you have a good week and I’ll see you next week for my special celebration blog.
Lots of love,
Hannah x
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