Orange Chocolate Chip Shortbread.

Excuse the dire photography in this post.  Taking photos isn’t my strong point.  The photos didn’t do these tasty morsels justice.

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I baked these shortbread pieces for my family to eat at home while I was away staying away in Canada visiting my brother and his family.  I don’t think they remembered they were there as they were still in the plastic box I’d put them in over a week later when I got back home!

They’re adapted from a recipe in Mary Berry’s “Cooks The Perfect…Step By Step” which I’m really enjoying cooking from at the moment. The original recipe is for individual shortbread round biscuits but I chose to put all the dough together in a square loose bottomed tin and cut it into pieces instead.  I had some Sugar and Crumbs Natural Flavour Chocolate Orange Cocoa powder which I love using so instead of using plain cocoa powder, I used that instead.  Absolutely delicious and the smell of chocolate and orange was heavenly.

The recipe introduction says: ” Buttery and very moreish, few can resist these delicious cookies.”  Mary’s original recipe also contains semolina of which she states “brings a lovely crunch,”  I didn’t have any semolina so I added cornflour instead which I use in my normal shortbread recipe.

Here’s my adaptation of the recipe.  The original recipe can be found in Mary Berry’s book.

Makes 12-16 pieces depending on how big or small you like your pieces of shortbread.  Use an 8″ square loose bottomed tin and pre-grease it with either butter or Cake Release.

Ingredients:

75g cornflour

140g plain flour

75g caster sugar

25g Sugar and Crumbs Natural Flavoured Chocolate Orange Cocoa Powder

175g butter

100g plain, dark chocolate chips/ dark chocolate chunks or alternatively chop up your own bar of chocolate.

First, pre-heat your oven to 1600C/fan 140oC/235oF/Gas 3.

Put all the cornflour, flour, sugar and cocoa powder together in a bowl.  Mix well so that all the ingredients are evenly distributed.

When this is done, add the butter in and rub it in with your fingers.  I find it easier to cut the butter up into small cubes first so it takes less rubbing in and handling. It needs to be at room temperature too, so take it out of the fridge in good time!

Make your mixture up into a ball of dough.  Press into the square baking tin and make sure it is evenly covering the bottom of the tin. It helps to press down with the back of a spoon.  Prick the surface of the shortbread with a fork.

Bake in the oven for approximately 40-45 minutes until firm to the touch.  Transfer the shortbread to a wire cooling rack and cut into squares or pieces as soon as you can.

 

Chocolate Orange Star Cookies. 

The other day when I was in WHSmiths I ended up buying a copy of Lorraine Pascale’s new book “Bake”.  I was only meant to go in there to buy some new highlighter pens and a notebook but I came out with them plus Lorraine’s book and a magazine.  I was then meant to be doing my weekly shop so I went across the road and found myself sat in Costa coffee looking through the book. Instead of writing my shopping list I was sat there looking through all the recipes and mentally bookmarking which ones I wanted to try out first.

Now I’m not meant to be baking at home at the moment unless it’s for someone else or when I go to my local Clandestine Cake club event.  But I can’t help it. Baking is part of me.  So I try to make things for others.  I sometimes take bakes into schools I work in or give to other people.  This is what I did with the very first bake I tried from Lorraine Pascale’s “Bake”.

The first recipe I tried from the book was funnily enough also the very first recipe chronologically in the book.  It is an easy recipe to try and also looks effective.  The original recipe was for Chocolate and Vanilla Stars but I adapted this to turn them into Chocolate Orange Stars.  Instead of adding a vanilla pod or some vanilla extract to the dough, I used Sugar and Crumbs’ Chocolate Orange Cocoa Powder instead.

Lorraine’s recipe introduction says “These stars look great and are perfect for making with children. They are also awesome as presents.”  

The first job was to cream together some butter and sugar in a bowl or with a hand mixer. This needed to be done until the mixture was light and fluffy.  After this I added in a beaten egg.  The mixture was then divided carefully into two bowls.  Although I tried to take great care over this and to split the mixture evenly, I still thought there was slightly more chocolate dough than plain dough! To one bowl I added half of the quantity of self raising flour  and some cocoa powder. To the other bowl I just added the remaining amount of flour.

My star cutters looked a bit bigger than the ones featured in the photo next to the recipe but I still had enough mixture.  I rolled out the chocolate dough first and cut out the stars.  Once all the chocolate stars were cut out, they were laid onto two lined baking trays.  I then got a smaller star cutter and cut out the middle of the biscuit leaving a star shaped hole.  The chocolate mini stars were then put to one side to become the centres of the plain cookies.  On another two baking trays I did the same but with the plain dough. When I had cut the stars out of the middle they went into the middle of the chocolate ones and vice versa.

I had to bake the cookies in two batches as I needed four trays and I can only fit two trays in at a time in my oven.  They expanded in the oven and puffed up slightly, maybe because the recipe asked for self raising flour rather than plain flour.  Once cooked in the oven after about 10 minutes I let them cool down on a wire rack then planned to get ready for work.  When I was about to go out of the door I would put them into a box.

That never happened.  Just as I was getting ready to leave my phone rang so I was locking up and getting my things together.  I left the boxful of cookies on the worktop and drove off to work.  Over the next few days they got eaten at home.

Happy Baking!

Love Sam xx

Orange Chocolate Chip Cookies.

 

 It’s been half term for me and for my kids this week.  I love my job but I really needed a few days to catch up on things.  My son has been working on a film project and had a few friends over to help him out with it.  When there’s a houseful of hungry teenagers there’s always a need to have cookies about.  Especially chocolate chip ones.

On Tuesday three of my son’s friends were round at our house and I was at home doing jobs. I don’t mind doing this but very soon the mind starts to wander and the boredom sets in.  This is also when my baking addiction starts and I think of things I can create.  It was a great opportunity to test out a recipe from my giant Great British Bake Off Calendar which is hanging up in my kitchen.  February’s recipe was for chocolate chip cookies which on the picture were sandwiched together with vanilla ice cream.  Though I didn’t have any vanilla ice cream left, the kids had troughed it all.

I’m a huge fan of Sugar and Crumbs’ natural flavour cocoa powders and icing sugars and was keen to use some flavoured cocoa powder in my cookies. I had a choice of lime, orange, coconut or black cherry flavour.  Knowing that all varieties were a great choice it was a difficult decision but in the end I  went along with chocolate orange.  A winning combination.

The cookies took minutes to prepare.  Butter and brown sugar was creamed together in a bowl then a beaten egg and some vanilla extract was added to the mixture.  In another bowl baking powder, plain flour and the cocoa powder was sifted together and folded into the wet ingredients.  Finally I put in a packet of chocolate chips which I had found in my baking cupboard.

Once the dough was combined I chilled it for about half an hour in the fridge. This made it easier to handle. I always use an ice cream scoop to measure out cookie dough so I get even portions.  They are always put well spaced on lined baking sheets as cookies of this type spread out. About halfway through the cooking time I always take the tray out of the oven and bang it down on top of the cooker. This flattens the cookies down and then they return to the oven to finish off. I don’t cook them for as long as they should be cooked as I like my cookies chewy.

  

 When my son and his friends had finished filming the cookies were a welcome treat. I put a couple aside for my daughter to try when she came in from work but they vanished. I tried one myself and the cookies were gooey and chewy with the chocolate pieces melting into the whole cookies. The orange flavour in the cocoa powder worked really well. Judging by the response I got from the cookies I will definitely be baking these again.

Happy Baking!

Love Sam xx