Nonnies Shortbread biscuits

Another week, another sick child at home from school. Apparently according to my youngest biscuits are the best medicine and I cant disagree with his 5 year old logic. When I was a kid my nonnie used to make these shortbread biscuits and I was always allowed to help. I credit her with my love of baking. From the time I could stand on a chair she had me mixing batters, kneading dough, cutting out cookies and generally making a mess. I try to emulate her with my own children and my youngest son loves to cook and bake. These shortbread biscuits are my favorite and something the kids ask for when they are sick as they are not very sweet. They are buttery and crumbly and downright tasty. This recipe is my nonnie's (she definitely made it her own) but i believe she got it from an old Odlums flour packet. They are super simple to make and have hardly any ingredients. Enjoy with a large cup of tea and a plate for all those crumbs!!

What you will need:

250g Plain Flour

100g Cornflour or ground almonds

100g Caster Sugar

250g Butter (Softened)

What you need to do:

1. Beat the soft butter for a minute until pale and fluffy.
2. Add the sugar and beat until well combined.
3. Add the Flour and cornflour (or ground almonds) and mix until you get a soft dough.
4. Grease a 10 inch sandwich tin and press the dough into the tin making sure its level. Prick with a fork all over.
5. In a preheated oven (160℃) Bake for 25 mins. Check the biscuits to make sure they have no color. The biscuits will be soft to the touch but will firm up once cool.
6. Allow the biscuits to cool in the tin for 10 mins then sprinkle some caster sugar if desired on top.
7. Finally cut your biscuits into the desired size and cool on a wire rack.
8. When cool, store in an airtight container. 
9. TRY NOT TO EAT THEM ALL AT ONCE!

Cranberry and white chocolate cookies

So I was thinking yesterday about what I would like to bake today. Friday is always my go to day to bake goodies and I was having a bit of trouble deciding. I just happened to be sitting in a waiting room, reading old magazines waiting patiently and kinda anxiously on my first mammogram. Fast forward 10 mins and some sore boobs later and I knew what I was going to bake, Cranberry and white chocolate cookies. Im not sure if it was my boobs being squashed flat which gave me the idea but here I am enjoying them (the cookies that is) so win win for me. This recipe has been adapted over the years but its my go to "god damn that's a good cookie" recipe and can be adapted for whatever flavors you want. This recipe makes about 20 fairly large biscuits but i usually freeze half for another day. 

 What you will need:

265g Plain flour (sifted)
220g Light brown sugar
220g Unsalted butter (softened)
1 teaspoon Vanilla essence
2 Large eggs
1.5 teaspoons baking powder
Pinch of salt
100g White chocolate chips
100g Dried Cranberries

What to do:

1. In a large bowl beat the butter and sugar until pale and fluffy.
2. Add vanilla to eggs and beat into butter and sugar mixture a little at a time. 
3. Add the Flour, salt and baking powder and mix until well combined.
4. Add in the chocolate chips and dried cranberries and mix well.
5. At this point you can spoon ( I use an ice-cream scoop) to portion out the biscuits on baking paper or you can half the recipe and freeze in a log shape. When you want to bake them just cut frozen slices from the log (removing the clingfilm) and bake as normal.
6. Bake your cookies at 180C for 10-18 mins depending on size. Cookies should be golden and slightly soft. Try your best to allow cool for 5 mins before eating.

Irish Soda bread

So its cold here in Sweden and I miss home and my mom. So when I need a cuddle and a taste of home I break out my grandmothers recipe for Irish Soda Bread. The smell while its baking is divine and I can never wait till it cools to cut a slice and slather it with butter. It is also one of the easiest breads to make, with no messing around with yeast. From start to finish it can be done under an hour! Who doesn't love fresh bread straight from the oven.

There is a lovely tradition that we have which is to score a cross in the bread before baking. According to my grandmother its to let the devil out, and my great grandmother always claimed it was to let the fairies out or the bread would be ruined. I like to think it helps give the bread an even cooking and is so helpful when cutting into slices.  It reminds me of an Italian sharing bread. 

You may find the mix slightly wet but dont alarmed thats how its supposed to be.

Irish Soda Bread

What you will need:

350g Wholemeal flour

125g Plain flour

400ml Buttermilk

1 teaspoon Bicarbonate of Soda

0.5 teaspoon Salt

What you do it:

1. Sieve the plain flour, salt and bicarbonate of soda in a large bowl.
2. Mix in the wholemeal flour.
3.  Add the buttermilk to make a soft dough.
4. Turn out onto a floured board and gently bring the mixture together into a ball.
5. Place onto a floured baking sheet. 
6. Cut a deep cross (not all way through) in top of dough.
7. Put in center of the oven and bake at 200C for about 40 mins.
8. The bread will be done when it has a golden crust and you can tap the bottom of the bread and it has a hollow sound.

If you cant get buttermilk, substitute milk with a couple of spoonfuls of lemon juice. Allow the mix to sit for 5 mins before use.