Crumbly, buttery biscuits drizzled with white chocolate and topped with chopped candy canes. The peppermint from the candy canes is an unusual twist but pairs well with the white chocolate. These make great Christmas presents!
A crumbly shortbread with a layer of marzipan on top. This was the first time I’ve used Dr. Oetker’s Ready Rolled Marzipan, which I bought to try out. It made decorating slightly quicker than just buying a block of Marzipan, but it’s designed for covering a cake really.
What’s more appetising than an edible witch’s finger, complete with blood covered nail? Great for kids, these are light almond flavoured shortbread biscuits with blanched almond nails. They came out bigger than I expected due to spreading in the oven. Next time I’d make them no bigger than 5cm x 2cm.
These biscuits are just fancy GoAhead bars. Thin, crispy pastry filled with raisins and sultanas and dusted with crunchy demerara sugar.
“Dream” cookies are a type of Swedish shortbread. They’re light, airy cookies with pockets of gas created by the ammonium bicarbonate. After baking they do kind of look like clouds, so maybe that’s where the name comes from.
A classic British biscuit. Jammie dodgers are a shortbread cookie with a jam filling. They’re basically a Linzer biscuit, but this particular recipe used ground almonds as well as plain flour.
This is a fancy version of Mr Kipling’s classic. Raspberry and almond flavoured cookie base with jam and flaked almonds on top.
If you could make a Mocha in a biscuit, this would be it. Buttery shortbread with espresso and dark chocolate chips and excellent with coffee.
With Valentine’s Day fast approaching, I needed something which I could either decorate as a heart or shaped like a heart. Cookies tend to end up as splats after baking, but these held their shape well.
One of the easiest desserts to make and full of the lemony goodness from the homemade lemon curd. The almond shortbread crust has a smidge of almond flavour.