Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Wholemeal Clotted Cream Shortbread

Clotted Cream Shortbread

Biscuits, Christmas | 23rd December 2016 | By

Scrumptious cinnamon flavoured shortbread biscuits made with clotted cream, wholemeal flour and a little chestnut flour. These wholemeal clotted cream shortbread will delight family and friends alike. They make perfect festive gifts too.

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Almond Rye Shortbread with Whisky Raspberry Cream

Recipe for crumbly, chewy almond rye shortbread with a robust but delicious flavour. Unusually, but as the name suggests, this shortbread is made from rye flour and ground almonds. It’s also flavoured with cardamom, although that bit is optional. Tart raspberry cream with whisky compliments it wonderfully well.

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Crystallised Ginger Shortbread Biscuits

Crystallised Ginger White Chocolate Shortbread Biscuits

Biscuits | 8th January 2014 | By

Ginger biscuits are incredibly popular, but have you tried crystallised ginger shortbread biscuits? They’re easy to make and taste fabulous. Little chunks of ginger give a welcome chewy texture and a warming spicy flavour.

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White Chocolate Shortbread Biscuits – Four Variations

White Chocolate Shortbread Biscuits with 4 Different Flavours.

Biscuits, Gifts | 18th December 2013 | By

If you’re a shortbread fan, you’ll find a whole plethora of ideas for white chocolate shortbread biscuits in this post. They are all delicious and the variations are endless. If you like the idea of lemon, orange, coffee or matcha flavours, we’ve got you covered.

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Chilli Shortbread Biscuits for Christmas – Perfect for Hanging on the Tree

Christmas Chilli Shortbread Biscuits

Biscuits, Gifts, We Should Cocoa | 22nd November 2013 | By

A number of factors combined recently leading to the creation of these hot! hot! hot! chilli shortbread biscuits. I can only describe these as a chilli lovers delight. Hang them on the tree or pack them up into a pretty box, tin or bag as a gift for those that like a bit of spice in their life. Either way, they’re bound to make a Christmas talking point. 

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Matcha Cocoa Nibbed Shortbread and a Giveaway #20

Biscuits, Giveaways | 8th January 2013 | By

Since CT first bought some matcha back from Japan a few years ago, I have been in love with the stuff. Matcha is a Japanese green tea, very finely ground and stirred into hot water to make a beautiful bright green beverage. It also works wonderfully well in baking, where it not only gives a lovely colour, but acts as a good foil for all that sweetness. Here are some of the ways I’ve already used it:

When I was sent a packet of ceremonial matcha to try recently from Matcha Factory, I got very excited. It’s been a while since I had any to drink and even longer since I did any baking with it. Tea is a serious business in Japan and ceremonial matcha is the finest grade available, made from the youngest and sweetest leaves. It is thus the most expensive; this 50g packet costs £18.95. If you are interested in using matcha for baking purposes only, then a coarser and cheaper version would be fine.

The tea gave me the opportunity to try out the two new glasses I recently picked up for 40p in one of our local charity shops. The tea itself has a unique and distinctive flavour which I took to very readily.

Matcha is a bit of a wonder and guess what? It has achieved “superfood” status. It is reported to have 137 times the antioxidants of normal green tea and is said to increase the metabolism, boost the immune system, improve concentration and help the body fight cancer.

Given these wondrous properties, the shortbread biscuits I made with it, are ideal fare for  the leaner, meaner, healthier month of January. Yes there is some sugar in them, but for biscuits, it’s a relatively small amount and it’s balanced by all the matcha health benefits. I’ve used half wholemeal spelt in the mix and wholewheat semolina rather than white. Cocoa nibs are packed full of another set of health giving properties and the matcha element has already been covered.

This is how I made matcha cocoa nibbed shortbread

  • Creamed 75g vanilla sugar (caster) with 150g salted butter until light and fluffy.
  • Added 1 tbsp matcha and creamed some more.
  • Sifted in 100g wholemeal spelt flour, 100g white flour and 50g wholewheat semolina.
  • Stirred to combine until a sandy mixture was achieved.
  • Halved the mixture and pressed into two 6″ (15 cm) tin foil flan cases.
  • Pricked all over with a fork.
  • Baked at 150C for 25 minutes.
  • Dusted one with vanilla (caster) sugar and cut into triangles and turned the other one out onto a board before dusting with sugar.

Oh my, this shortbread was good. It was lovely and soft and melted in the mouth with added textural interest being added by the chewy cocoa nibs. The flavour was perfect for me, not too strong but well defined and of course, I adore the colour. If you prefer something a little sweeter, you could substitute the cocoa nibs for the chocolate of your choice chopped into bits or even leave out the chocolate element all together.

Giveaway – not only have I been offered a 50g packet of ceremonial matcha to giveaway to one lucky reader, but it comes with a whisk (chasen) and scoop so you can create your own authentic cup of Japanese tea. This is worth over £40. 
To be in with a chance of winning, please fill in the Rafflecopter below. You will need to leave a comment on this post which then gives you additional chances to enter if you so wish. Rafflecopter will pick a winner at random from the entries received. Please give me some way of identifying you in the comment section as I will be verifying the validity of entries and will always check back to the comments to ensure that part has been done. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 7 days of being contacted. Failure to do this may result in another winner being picked.
Prizes are offered and provided by Matcha Factory and Chocolate Log Blog accepts no responsibility for the acts or defaults of said third party.

If you need some help to enter using Rafflecopter, here’s a quick clip to show you how.

Closing date is Wednesday 5 February 2013

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Cocoa Nibs and Pistachio Shortbread

Biscuits, Gifts | 17th January 2011 | By

This recipe from Suelle was another one I knew I was going to make as soon as I saw it on Mainly Baking. These biscuits looked so attractive with the lovely green pistachios and brown nibs, I thought they would make good Christmas gifts.

This is what I did:

  • Creamed 110g unsalted butter with 50g caster sugar until light and fluffy
  • Sifted in 125g unbleached white flour (unusual for me, but I wanted them to look pale and interesting – didn’t quite work), 50g semolina and a pinch of rock salt.
  • Mixed roughly together, then added 25g pistachios – roughly chopped and 20g cocoa nibs.
  • Kneaded this very briefly until all incorporated.
  • Rolled out to about 3mm and cut into 14 rounds – not very easy as mixture was fragile and kept breaking.
  • Baked at 150C for 25 minutes.

Well, mine didn’t look nearly as good as Suelle’s but I’m so glad I made them as these shortbreads were delicious and went down particularly well with the recipients. They were very short, crisp and crumbly and oh so yummy.  I wish I’d made a whole batch just for us. Thank you Suelle for a truly wonderful recipe.

Chocolate and Cardamom Shortbread

Biscuits | 6th July 2010 | By

The wonderful weather we have been experiencing over the past few weeks (thirsty plants notwithstanding) has meant we’ve actually enjoyed a few meals outside this year. Eating food outside always seems to taste so much better somehow, I don’t know whether it’s all in the mind or if our senses are energised by the fresh air and sunshine. Outdoor meals for us have mostly been with friends as our garden is a little on the small side and not really suitable for outdoor eating. I keep thinking I must plan a tea party down at our plot, but the best I have managed so far was to have a take away supper down there. Our latest meal was a BBQ eaten out in a garden surrounded by flowers, fields and views. I had just read about Strawberry and Clotted Cream Shortcakes at Clotted Cream Diaries, which I really liked the sound of. This reminded me of the delicious Chocolate and Cinnamon Shortbread that I made back in May last year. Marrying these two things together, I took along chocolate cardamom shortbread, strawberries in a little cardamom, rose and mint syrup and clotted cream for pudding. I based this recipe on the cinnamon one, substituting the semolina for polenta and the cinnamon for cardamom.
 
 

This is how I made the shortbread:
  • Creamed 175g unsalted butter with 75g caster sugar
  • Sifted in 20g cocoa, 60g polenta, 170g plain flour, a pinch of salt and the ground seeds from 6 cardamom pods.
  • Formed this into a ball with my hands and rolled out to about 1/2 cm thick then cut into rounds.
  • I wasn’t expecting this mixture to spread so placed the rounds quite closely together on a lined baking sheet. They spread, so I didn’t get perfect rounds!
  • Baked at 180C for 8 mins.
  • Left to cool slightly then transferred onto a wire rack to cool completely.
  • Dusted lightly with caster sugar
Although the recipe was virtually the same as the cinnamon squares I had previously made, these were completely different, but equally delicious. Last year’s version was deep and soft in the centre, these ones were like biscuits and had a lovely crunchy texture. The cardamom gave a really intriguing exotic twist which went well with the strawberries. The clotted cream made it into a virtually unbeatable outdoor desert!

Chocolate and Cinnamon Shortbread

Biscuits | 8th May 2009 | By


Completely seduced by a wonderful picture of shortbread in Food, I’ve had shortbread on the brain all week.  So today I thought I’d give it a go.  I’ve never managed to make shortbread which is as delicious as the ones you get at WI markets, so was a bit dubious.  However, adding cocoa and cinnamon gave me confidence because I wasn’t trying to emulate the oh – so – excellent WI product.

 
This is how I did it:
  • Creamed 175g unsalted butter with 75g caster sugar and a pinch of salt.
  • Sifted in 20g cocoa, 60g semolina, 170g plain white spelt flour and 1/2 tsp cinnamon.
  • Mixed this all together, then formed it into a ball with my hands and rolled it out in a round until about 1 1/2 cm thick.
  • Put this on a buttered baking tray and baked for 30 mins at 150°C.
  • Marked surface into squares whilst still warm then left to cool on tray.
  • Dusted with caster sugar.
 

Luckily, they were delicious with a proper shortbread texture and the added bonus of a cocoa hit – definitely good enough to take with us to friends this evening.