These delicious biscuits are perfect for cutting out using your favourite cutters and can be made at Christmas, Halloween or just because. They work well to different flavour additions and bake up in no time.
I used an embossed rolling pin to get a pattern on the dough and then decorated them with royal icing.
This recipe is free from soya, nuts and is vegetarian also 🙂
This is a recipe for Lemon Shortbread which I converted to gluten free and it worked out well. It’s very short so can be quite crumbly. It needs time to sit both before baking (in the fridge) and after baking, in an airtight container. I found the gluten free version more sturdy the next day but once you follow the steps, it will be irresistible!
I used Lemon Extract to give the biscuits an extra zing of lemon but don’t worry if you don’t have any. The recipe calls for a tsp of lemon zest and you can add a little extra if not using the extract.
I first sampled this delicious cake at a Neff Cooking Demonstration to help me understand my new cooker better and not use just 3 settings! After tasting it I asked for the recipe and the ladies very kindly gave it to me.
I made it in an 8″ / 20cm round tin but ideally if you want it to do the same, you need to use a 9″ / 23cm tin or as a traybake, use a 30cm x 20cm rectangular tin. You can serve up to 16 people so it’s a great crowd pleaser.
Don’t worry at all if you don’t like dates; one of my friends is not a fan so I blitzed the dates in a blender before adding them but you can of course just mush them with a fork or potato masher. Continue reading
These delicious biscuits come from the kitchen of Vanessa Greenwood and they are full of a wonderful buttery flavour which is only enhanced by the fabulous orange cream centres.
They are really simple to make and other than 10 minutes in the fridge before baking, it’s very straightforward with only a few ingredients and just a mixer. Now Vanessa is a better woman than me as she used a wooden spoon, even though you need the butter to be very soft, I still opted for an easier way 😉
If you were having a kid’s party or a pretty Afternoon Tea, you could dye portions of the orange cream in different colours for a really striking display – pastel for the adults and bright and bold for the kids.
In honour of the 2018 Great British Bake Off season, I made these fantastically indulgent cookies for the first episode, Biscuit Week!
Not enough to have them full of chocolate chips, they are also full of delicious M&Ms for extra oomph! They are big cookies people ….. BIG cookies. There’s nothing delicate here. Just saying …
I reduced the sugar in them as you use two types of sugar and then you’re adding chocolate chips and M&M’s but wait, they have lots of wholesome oats in them so there’s the healthy ingredients 🙂
Some of you will know that Lemon is featured a lot at cozebakes HQ. We can’t help it. We love practically anything with lemon and when I saw this recipe from Martha Stewart (yes that Martha Stewart), I was always going to make them.
Once I converted them from US weights and cut the sugar in half, I think they are perfect. The great thing about this recipe is that there’s no chilling time in the fridge. They take 10 minutes to make and then it’s straight into the oven. They are what’s known as a “soft cookie” so there’s no crunch but I heard no complaints, no … not one 😉
Originally these cookies were made to be sugar cookies where you roll the dough in sugar before baking but I’m not a fan of coating biscuits in sugar. I did add some mini chocolate smarties to these, just a handful to make them look nice and as I greatly reduced the sugar content in the cookies, I thought it wasn’t too bad to add a few for flavour.
You should get about 10 out of this recipe but it will depend on what size you make them.