One of my most vivid memories from my school days was the short bread at break time. Until I tried this recipe I had no idea how they did it. That warm comforting feeling when you bit into one, some how despite its crispness it just seemed to melt away in your mouth. I adapted this recipe from one of Jamie olivers and it simply is the best I’ve tried.
- 250g Unsalted butter (left a room temperature)
- 125g Fine caster sugar or golden for a more caramel taste
- 250g Self raising flour
- 75g Semolina
- 75g Corn Flour
- 1 vanilla pod or a teaspoon of vanilla essence
- You can Jazz these up with chocolate chips or freeze dried strawberries
Method: Preheat oven 150 c. Cream together the butter and sugar until light and fluffy. Whilst still mixing slowly sieve in the flour semolina and cornflour. Then add the vanilla and anything else you would like. The dough will be soft and don’t worry if its not to firm you wont be able to role it. Butter and line your baking tin (I use a 9-15inch). Press your dough firmly into your tin making sure its spread evenly. You don’t want your short bread falling apart. Prick the dough with a fork I do it in even rows but it dosen’t really matter. Place in the oven for 50 minutes until golden brown. Remove from oven and place on a wire rack to cool. Do not try to remove the shortbread from the in until cooled as they will firm up. Cut the shortbread into rectangles or squares and scatter with caster sugar.
My boyfriends a big banoffee fan, and having seen him devour most of the batch I think they were a hit. This recipe makes a particular moist sponge which isn’t claggy and the dulce de leche butter cream is very scrummy. I would have liked to finish them off with some white chocolate coated banana chips but I couldn’t seem to find any short notice.
Make sure your banana’s are nice and ripe otherwise you won’t get a smooth texture to your sponge.
- 150g Self raising flour
- 1 Teaspoon baking powder
- 125g Golden caster sugar
- 125g Butter (at room temperature)
- 2 Free range eggs
- 3 Ripe Bananas
- 60g of fudge cut into small chunks
- 1 Tin of condensed milk
- 150g Golden Icing Sugar
- 75g Butter
1. For this recipe you need to make toffee/dulce de leche with the condensed milk which takes about 4 hours. So it might be best to make the evening before when you’ve got time to watch the stove. To make the toffee place the condensed milk in a small pan of water, making sure to take the label off the can. The water should come about 2/3 of the way up the can. You will need to keep topping up the water over the 4 hours. Bring the pan to a simmer and leave for 3 1/2 to 4 hours. When finished leave to cool before opening.
2.Preheat the oven to 180°C 0r about gasmark 4. In a bowl whisk your eggs and sugar for about 8 minutes until light and fluffy. While stil whisking sieve in the baking powder and flour. Then the soft butter ( if its not soft, stick in the microwave for a few seconds). Whisk until smooth. Next mash the bananas and fold them into the mixture along with the fudge. In a cupcake tin place in your cases and fill 2/3 full with mixture. Smooth the top of the mixture and bake in the oven for about 15 minets until golden brown. I like to test the mixture with a tooth pick to ensure they’re cooked through. Leave to cool on a wire rack.
3. For the icing, beat the butter until soft and smooth, then add the icing sugar a little at a time until you get a smooth mix. Fold in a teaspoon of the dulce leche. Pipe on the icing and drizzle over the dulce de leche. I used a banana chip as a little garnish.
Warning!! These are a sever over indulgence, but they’re a sure crowd pleaser. They go great with a nice cup of tea on a lazy sunday afternoon and a relatively easy to make.
This recipe makes about 20 generously sized slices.
For the Brownie:
- 120g Dark chocolate 70% or above
- 130g Unsalted butter, at room temperature
- 300g Soft light brown sugar
- 4 Free range eggs
- 2 Teaspoons vanilla extract
- 128g Self raising flour
For the Cookie Dough:
- 195g Unsalted butter
- 90g Light brown sugar
- 3 Tablespoons milk
- 2 Teaspoons vanilla extract
- 190g Plain or Self raising flour
- 1 small pack or 100g of chocolate chips
- 150g Granulated sugar
1. Preheat the oven to 160c or about gas mark 3. In a bain marie melt the chocolate until smooth. While the chocolates melting, mix the butter and brown sugar until light and fluffy. Beat in the vanilla extract and eggs until combined, then pour in the melted chocolate. Slowly add the flour whilst still mixing. Your mixture should be light and airy. Next line a tin (I use 9-15 inch) with baking parchment and lightly butter. Make sure the parchment hangs over all sides to allow you to remove the brownies easily. Spread your mixture evenly into the tin and place in the oven for 25 to 35 minuets. I like my brownies to be nice and firm for this recipe, but if you like them gooey take them out a little earlier.
2. Now for the cookie dough. In a bowl combine the butter and both sugars. I like to use a mixer for this but if you want an arm work out you don’t have to. Next add the milk and vanilla and mix. Whilst still mixing, slowly add the flour and then stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Place in the fridge until dough is nice and firm, then cut to your preference. Store the brownies in an airtight container in a cool place or in the fridge.
And there you have it cookie dough brownies.