I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people
Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.
For the brownies
260 Grams White sugar
180 Mil Vegetable oil
1 Tsp Vanilla bean paste
200 Grams Cocoa powder
1/4 Tsp Salt
60 Grams Chocolate chips (or chopped chocolate)
For the topping
180 Gram Bag of mini marshmallows
250 Grams Chocolate
160 Grams Peanut butter
75 Grams Butter
400 Grams Rice crispies
Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
The marshmallows should have melted and be looking slightly toasted around the edged
Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
When melted, add the rice crispies and mix until they are fully coated
Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.
400 Grams Chicken Breasts
100 Grams Rice Crispies
3 Tbsp Mayonnaise
1 Tsp Smoked Paprika
1 Tsp Salt
Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
Put the mayonnaise, smoked paprika, and salt into a bowl and mix
In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
Place on the baking tray, and bake for 30 minutes, turning half way through
This is a really quick and tasty tray bake, and is always a
It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.
600gm Chocolate (I use a mixture of dark and milk chocolate)
2 Tbsp. Golden syrup
125gm Ginger nuts
125gm Honeycomb (I use honeycomb bars available in
Break the chocolate into small pieces, add to the
butter and golden syrup in a glass bowl placed over a pan of simmering water
until melted, making sure the bowl doesn’t touch the water (you can melt this
in a microwave if you prefer, I’d recommend giving the mixture blasts of 30
seconds and checking so as not to burn the chocolate)
Break the honeycomb and ginger biscuits into
chunks (I prefer these on the chunkier side, this works best if these pieces
aren’t too fine)
Line a 12cm by 12cm dish with parchment paper
Add two thirds of the chocolate mix to the
honeycomb and biscuits and mix well, spread this mix even in the dish lined
with parchment paper
Spread the rest of the chocolate mix on top and smooth out. Allow the chocolate to set, and then cut into slices
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts,
or hazelnuts also work really well)
Line a baking sheet or plate with grease proof paper.
Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
When frozen if you aren’t going to eat these immediately, but them in freezer bag.