Individual serving lemon drizzle trifles. A light, refreshing summer dessert. What’s not to enjoy about zesty lemon cake layered with lemon curd, custard and a whipped cream topping?
Trifle is a staple British dessert. I love a trifle for pudding and I adore lemon drizzle cake.
So today, I’m combining the two together to create these easy homemade Lemon Drizzle Trifles.
This mini trifle recipe can be assembled in less than 10 minutes.
The recipe makes four individual servings and, for me, that’s the perfect quantity.
When it’s a scorching hot day outside, you can rustle these up in next to no time, meaning you’ll spend less time in a sweltering kitchen – coming from a chef who spends long hours in a hot kitchen, I know just how draining it can be!
The trifles can also be made ahead of time. Cover them and set aside in the fridge for up to 2 days before serving. I decorated ours with some white chocolate flakes. Fresh summer berries or even some crushed meringue will also make great toppings!
Sweet, zesty and easily adaptable to suit dietary needs. This time, I switched to dairy-free custard and lactose-free whipping cream to suit my taste testers’ dietary requirements.
You can also use gluten-free cake if making this for anyone gluten intolerant.
This is the easiest trifle recipe. A lovely, light and tasty summer dessert.
Individual serving lemon drizzle trifles. A light, refreshing summer dessert. What’s not to enjoy about zesty lemon cake layered with lemon curd, custard and a whipped cream topping?
Prep Time 10 minutesminutes
Servings 4
Author What Jessica Baked Next
Ingredients
1 small lemon loaf cakeapprox. 1 x 240g cake
8tablespoonslemon curdadd more if you desire
1 x 400g can readymade custardI use approx. 2-3 tablespoons of custard per serving glass
250mldouble creamwhipped to stiff peaks
white chocolategrated/flakes to decorate
Instructions
Slice the lemon cake up into small cubes. Layer half the cake pieces between the serving dishes/glasses. Drizzle each dessert with one tablespoon each of lemon curd. Now top each dessert with 2-3 tablespoons of custard.
Layer again with the remaining cake pieces. Now top each dessert with the whipped cream. Drizzle over another tablespoon of lemon curd on each trifle and decorate with grated white chocolate (flakes) if desired.
Serve the trifles straight away or chill in the fridge for a few hours before serving. I recommend chilling. The trifles will keep in the fridge for up to 2 days.
Puff pastry pinwheels filled with green pesto, grated Cheddar, Grana Padano and mozzarella. A tasty vegetarian appetiser or picnic food that’s flaky and full of flavour!
Puff pastry pinwheels are an easy appetiser, lunchbox filler and picnic-friendly savoury.
I recently had a jar of leftover pesto from another dish I made for dinner. I didn’t want the leftover pesto sitting in the fridge and me forgetting to use it up, so I decided to make a recipe inspired by these Cheese and Mustard Puff Pastry Pinwheels.
I recommend homemade pesto over ready-made, so if you have more time, you can use homemade pesto. I have a wonderful Pesto alla Genovese (Fresh Basil Pesto) recipe you could use!
Pesto is fabulous in all sorts of savoury dishes. Drizzled over a focaccia, pizza or stirred through pasta. My Pesto Pasta Salad (Marks & Spencer Copycat Recipe) has been especially popular on the blog this year and great eaten in the summer heat!
My go-to homemade pesto recipe from June 2015
What I love most about recipes like this one is the ease, and it uses easily assessable ingredients too. They look super impressive for a bake so easy!
Ingredients To Make Pesto Cheese Pinwheels
Puff Pastry – I use a ready rolled puff pastry sheet weighing 320g. Leave the pastry sheet as instructed at room temperature for 10 minutes before removing from the packaging and unrolling.
Green Pesto (Pesto alla Genovese) – I’ve used a jar of ready-made green pesto. Red pesto will also work really well, so use whichever pesto you enjoy the most.
Cheese Blend – I used a grated Cheddar and mozzarella blend and I also added some grated Grana Padano.
Black Pepper – Before rolling, I season generously with black pepper. This is optional.
These pastry pinwheels are vegetarian and additional flavours/ingredients like sun-dried tomatoes or chopped olives can also be added. If you’re a meat eater, you can add a couple of slices of Parma ham or prosciutto.
Family, friends, and whoever you choose to share these with, will thoroughly enjoy them. You’ll definitely be asked for the recipe!
Puff pastry pinwheels filled with green pesto, grated Cheddar, Grana Padano and mozzarella. A tasty vegetarian appetiser or picnic food that's flaky and filled with flavourful pesto and cheese!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 24
Author What Jessica Baked Next
Ingredients
320gpack ready rolled puff pastry
2-3tablespoonspestoI use green pesto but red pesto also works
100gCheddar and mozzarella blendgrated
25gGrana Padano grated
black pepperto season
Instructions
Take your puff pastry from the fridge and allow it 10 minutes to sit at room temperature as the packet instructs. After 10 minutes, unroll the pastry. Spread the pesto evenly across the sheet of puff pastry, top with the grated cheese and season well with black pepper, if desired.
Starting at the long end of the pastry, tightly roll the pastry. Cover and leave to chill in the fridge for at least 10 minutes - this makes slicing easier.
Once you're ready to bake the pinwheels, preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper.
Take a serrated knife, trim the edges and slice the pastry roll into 1cm pieces and distribute evenly between the baking trays. The recipe makes approx. 22-24 pinwheels. (At this point you can freeze the (unbaked) pinwheels for up to one month.)
Bake the pinwheels for 15 minutes or until lightly golden. Allow to cool for a few minutes before serving. They can be eaten both hot and cold, store the pinwheels in an airtight container at room temperature for up to 2 days.
Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It’s always hard to stop at one piece of homemade tiffin…
Today, I’m sharing my first ever tiffin recipe. Tiffin is just like fridge cake, it’s a confectionery traditionally made by combing crushed biscuits with sugar, golden syrup, butter and cocoa powder. It usually has dried fruit such as raisins mixed in. With this recipe, I don’t add any raisins, but feel free to add in a couple of handfuls if you wish.
I’m also using real chocolate bars as opposed to using cocoa powder – this adds even more decadence.
The reasons you’ll enjoy this recipe is because it’s just so easy to prepare and not complex at all. It uses basic ingredients and can be portioned up and taken out for picnics, lunchboxes or for an afternoon sweet!
Ingredients To Make Kinder Bueno Tiffin
Chocolate – Dark and milk chocolate is used in the tiffin base, then a layer of milk and white chocolate is marbled together to create a double chocolate topping.
Butter – I favour using salted butter in my savoury and sweet recipes. I love salted chocolate, it contrasts well with all the sweeter ingredients included in the recipe.
Golden Syrup – This adds lots of sweetness to the tiffin and helps keep the bars a little softer in texture without being too hard.
Digestive Biscuits – I love using digestive biscuits in my tiffin creations. For this recipe I used dark chocolate digestives, but regular work just as well. Use whatever biscuits you have!
Kinder Chocolate Bars – Chopped up Kinder chocolate bar is stirred through as a tiffin add-in.
Kinder Bueno Bars – More chopped up Kinder chocolate, but we’re also adding milk and white Kinder Bueno bars.
Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It's always hard to stop at one piece of homemade tiffin...
Prep Time 6 hourshours20 minutesminutes
Servings 20
Author What Jessica Baked Next
Ingredients
200gdark chocolate
100gmilk chocolate
100gbutter (salted or unsalted)
150ggolden syrup
200gdigestive biscuitsbroken into bigger and smaller pieces - slightly crushed
160gKinder Bueno Bars4 double bars, chopped (milk and white chocolate)
8Kinder Chocolate Barschopped
Chocolate Topping
100gmilk chocolate
100gwhite chocolate
2 x Kinder Bueno BarsI used one milk and white chocolate bar (both double bars)
1 x Kinder Chocolate Barchopped
Instructions
Line a 20cm / 8-inch square cake tin with parchment paper or clingfilm and set aside for later.
In a large bowl that's microwave safe, place the dark and milk chocolate bars and the butter in the bowl. Heat gently until the chocolate and butter are melted. Now add the golden syrup and stir to combine. Leave this mixture to cool for a few minutes.
Now add the digestive biscuits and chopped selection of Kinder chocolate. Stir well until fully combined. Transfer the tiffin to the lined tin and smooth over the top with a spatula. Place in the fridge.
Prepare the chocolate topping by melting both types of chocolate. Take spoonfuls of each chocolate and cover the top of the tiffin. Marble/swirl the chocolate together. Finish the tiffin decoration by topping with the extra Kinder chocolate. Decorate the tiffin as desired.
Cover and leave the tiffin to set in the fridge for at least 6 hours or up to overnight. Once ready to serve, remove the tiffin from the fridge and allow to sit at room temperature for 10-15 minutes. Slice carefully with a sharp knife into pieces as big or small as you like. The tiffin will keep in an airtight container in the fridge for up to one week - but it won't last that long!
I made this and my taste testers went wild for it. It almost disappeared in less than 24hrs from slicing it…
Every time I went in my fridge, I was tempted to reach for piece after piece. The fridge-cold tiffin, chock-full of Kinder chocolate, is truly hard to resist.
That topping with the marbled double chocolate layer and extra Kinder chocolate is what dreams are made of…
Like most recipes, now I can’t wait to explore new tiffin recipe ideas and try out some different add-ins!
Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you’re a fan of Oreos, then this recipe will be right up your street!
Chunky Oreo Cookies! Rich cocoa cookies filled with chunks of milk + white chocolate and when these cookies are freshly baked they resemble a warm, fudgy brownie.
Cookie + brownie = dessert heaven.
Cookies and cream are the ultimate favourite flavour of mine. I’ve shared a few Oreo-inspired recipes over the years on my blog, including this No-Churn Oreo Ice Cream, Oreo Ice Cream Pie and one of my first ever recipes from 2013 was this No-Bake Oreo Cheesecake.
I’m pleased to have an Oreo cookie recipe for you today and these double chocolate Oreo cookies are a fun twist on a classic chocolate cookie.
I love a good homemade cookie. These cookies are thick, have a delectable soft texture and are packed with cookies and cream flavour. The cookie dough takes a matter of minutes to make and doesn’t need to be chilled prior to baking.
I used this Triple Chocolate Cookies recipe. It’s a recipe I’ve been baking for a long time, and it makes the perfect chocolate cookie every single time.
These cookies are every bit as indulgent as they look.
And for anyone who’s a self-confessed Oreo lover, these cookies are a must bake.
Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you're a fan of Oreos, then this recipe will be right up your street!
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 10
Author What Jessica Baked Next
Ingredients
110gbutter (salted or unsalted)softened
200gdark or light brown sugar
1egg
Couple of drops of vanilla extract
165gplain flour
1/2teaspoonbaking powder
1/2teaspoonbicarbonate of soda
30gcocoa powder
100gmilk chocolate
100gwhite chocolate
10Oreo cookiesbroken into small pieces
Instructions
Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.
Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
Finally, fold through the chocolate chunks and the Oreos and mix to combine into the dough.
At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake - once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few chocolate chips/chunks and Oreo pieces into the tops just for decoration purpose.
Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.
If you’re looking for more easy cookie recipes, try these next!
These homemade cheesy courgette fritters make an easy summer side or main dish. Great served with sour cream dip, Greek yoghurt, sweet chilli or a hot honey drizzle. On your table in under 30 minutes!
Summer is getting closer and that means it’s time to share some summery recipes.
I’ve made it my mission for the next few months on the blog to share food that celebrates produce that’s in season. Secondly, I’m passionate about sharing recipes with you that are budget-friendly and thirdly, dishes that are also easy to make – so you can limit time in the kitchen and have more time for enjoying the glorious weather outside (come rain or shine)!
Up first, is the recipe for these amazing savoury fritters. Using in-season courgette (June to October), carrot and Cypriot halloumi cheese. These courgette fritters remind me of one of our favourite Italian dishes, zucchini fritti – these are traditional in Italy and Greece and are SO tasty!
Since buying our house, we’ve been making use of the space we’re lucky enough to have in our garden to grow our own fruit and vegetables. We grew courgettes last year and now again this year, so I’m excited to make these fritters using homegrown courgettes all summer long.
Frying the courgette fritters takes only a few minutes on each side. They’ll be a gorgeous golden colour, and lovely and crispy!
We kept our fritters this time with minimal seasonings – just sticking to the basic salt and black pepper. However, you could add in some homegrown herbs like chives, dill, marjoram, mint, thyme or oregano too. I’ll definitely be trying this on the next batch of fritters that I make.
These courgette fritters pair wonderfully with many dips and sauces. Our personal favourites are sour cream and chive, tzatziki (make your own homemade version), even a drizzle of sweet chilli sauce, or hot honey. I’m addicted to hot honey and put it on many dishes I make!
Serve warm with a garnish of chives or spring onion, a squeeze of lemon juice and a little sprinkle of flaky sea salt. Divine.
These homemade cheesy courgette fritters make an easy summer side or main dish. Great served with sour cream dip, Greek yoghurt, sweet chilli or a hot honey drizzle. On your table in under 30 minutes!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8
Author What Jessica Baked Next
Ingredients
1courgette
1carrot
200-225gblock halloumi cheese
70gself-raising flour
1tablespooncornflour
1egg
oil for frying the fritters
Instructions
Start preparing the fritters by grating the courgette and adding the grated courgette to a bowl along with a generous pinch of salt. Allow it to sit while you prep the remaining ingredients.
Grate the carrot and add to a large mixing bowl. Now grate the block of halloumi and add that to the bowl.
Place the courgette in a clean tea towel and squeeze as much liquid out of it as possible. Add the courgette to the mixing bowl, along with the self-raising flour, cornflour and the egg. Season generously with black pepper and add any additional herbs or seasonings of your choice.
Mix really well until everything is combined fully. Heat a frying pan on a medium heat. Add a liberal amount of olive oil and allow that a few moments to heat up.
Spoon amounts of the fritter mix into the pan, using a spoon shape into a round patty shape, flattening the top ever slightly. This mix will make 8 fritters. Fry each fritter for a few minutes on each side, flipping over and cooking until each side is golden and crisp. Keep warm in the oven before serving.
Serve the fritters with a sprinkle of flaky sea salt, a squeeze of fresh lemon juice, and herbs to garnish.
Deliciously moreish Bakewell bars. A layer of buttery, cake-like shortbread, topped with strawberry jam, frangipane and flaked almonds. Baked until golden and dusted with icing sugar. Watch these vanish before your eyes!
It’s a bold statement to make, but these Bakewell shortbread bars are quite possibly the BEST bake I’ve ever made.
My taste testers and I simply couldn’t get enough of these. I found the recipe on the wonderful Feasting Is Fun blog, and my gosh, Sammie, you’ve created a stunning recipe!
A lot of my culinary discoveries happen when I’m travelling. Bakewell Tart is a classic British dessert hailing from Bakewell in Derbyshire. This time last year, I visited the beautiful Peak District and enjoyed a short break filled with countryside walks and lots of authentic Bakewell Tarts. The Peak District is one of the many beautiful areas of the UK, and well worth a visit if you’re ever here in the UK.
Furthermore, what inspired this recipe was a recent trip a few weeks ago, during a weekend away in Yorkshire. We visited RHS Harlow Carr in Harrogate, and after a walk around the incredible gardens, we popped into one of the many food spots for some lunch. We enjoyed some savoury bits for the main part of our lunch, but there’s always room for a little sweet treat afterwards.
We ordered a huge square of homemade salted caramel millionaire’s shortbread, and we also couldn’t resist picking the Strawberry Bakewell bar. One bite of the shortbread bar, and I knew I had to recreate it for the blog. So as soon as I got home, I set about doing just that!
I love the ease of this recipe compared to the classic Bakewell tart. Normally you have to roll a sweet shortcrust pastry out, but with this recipe we’re pressing the shortbread dough straight into a cake tin.
The shortbread has an added egg yolk, which creates a more tender, melt-in-your-mouth texture. It’s more cake-like and softer in texture than classic shortbread. It still holds together without being too hard.
Jam choice is totally down to your preferred flavour. I went for strawberry jam, but equally apricot, cherry or raspberry will work. Raspberry, however, is traditional.
Deliciously moreish Bakewell bars. A layer of buttery, cake-like shortbread, topped with strawberry jam, frangipane and flaked almonds. Baked until golden and dusted with icing sugar. Watch these vanish before your eyes!
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Author What Jessica Baked Next
Ingredients
Shortbread Layer
225gbutter (salted or unsalted)softened
150gcaster or granulated sugar
1teaspoonvanilla extract
1egg yolk
275gplain flour
Frangipane Layer
175gbutter (salted or unsalted)softened
175gcaster or granulated sugar
3eggs
1teaspoonvanilla extract
3/4teaspoon almond extract
100gground almonds
50gplain flour
1teaspoonbaking powder
Jam / Decorating Layer
175gjam of choiceI use strawberry but raspberry is traditional
50gflaked almonds
Instructions
Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 28cm x 20cm x 5cm (12-inch x 8-inch x 2-inch) tin with baking paper and set aside for later.
Make the shortbread layer by adding the butter and sugar to a large mixing bowl. Cream until lightened in colour and fluffy. Add the vanilla extract and the egg yolk and mix again until combined fully.
Add the flour and a pinch of salt if using unsalted butter. Continue to mix until a soft shortbread dough forms. At this point you can chill the dough for 30 minutes, but I spread mine out in the tin straight away - it was a little sticky but didn't take too long to do. Once the shortbread layer is even, dock it with a fork all over.
Bake the shortbread layer for 15 minutes or until lightly golden. Now spread the jam over the part cooked shortbread layer.
To make the frangipane cake layer. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the vanilla and the almond extract, followed by the eggs one at a time, mixing well after each addition. Once mixed well, add the flour, baking powder and the ground almonds. Fold gently until incorporated.
Spread the frangipane mixture over the jam coated shortbread layer. Sprinkle over the flaked almonds and bake for 25-30 minutes until the top is golden and firm to the touch.
Allow to cool completely before slicing into 12 bars. Cut down the middle length of the bar, then cut across the width in the middle. Cut each quarter into 3 bars. Before serving dust with icing sugar. The bars will keep for up to 5 days, covered and stored at room temperature.
These bars are divine served on their own, or with warm custard, a scoop of ice cream, or cream. Writing this blog post up is making me seriously crave these shortbread bars again. The recipe has already been requested again by my taste testers!
Drizzle cake with a St Clements twist! Orange and lemon combine in this gorgeous, buttery and moist loaf cake.
I’m here to brighten your Monday with a cake recipe my lovely mum has created and baked for the blog. It’s the softest, most buttery and beautiful drizzle loaf cake. A cake for spring and summer, bursting with delectable citrus flavour.
This cake is homage to the famous bells of St Clements. It’s a famous British cake combining orange and lemon, inspired by the “Oranges and Lemons” nursery rhyme.
Enjoy a slice of this stunning loaf cake on a spring or summer’s day in the garden. It’s a simple and easy cake recipe, and a real crowd pleaser.
The cake, once baked, has an orange and lemon drizzle poured over. It’s important to pour the drizzle over while the cake is still warm, as this ensures the citrus sugar syrup mixture soaks in, and it also keeps the cake amazingly moist. The texture of this cake reminded us of Greek-style cakes/desserts we adore, like this Honey Walnut Cake.
This wonderful cake is brilliant for picnics, as it’s easily transported. Great served as a tasty dessert paired with clotted or pouring/whipped cream and berries.
Drizzle cake with a St Clements twist! Orange and lemon combine in this gorgeous, buttery and moist loaf cake.
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 10
Author What Jessica Baked Next
Ingredients
225gcaster or granulated sugar
1orangezested
2lemonszested
225gbutter (salted or unsalted) softened
4eggs
225gself-raising flour
Lemon Orange Sugar Syrup
1orangejuiced
1lemonjuiced
100gcaster or granulated sugar
Drizzle Icing
75gicing sugar
fresh lemon or orange juiceenough to produce an icing that can be drizzled over the cake
Instructions
Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 2lb loaf tin with parchment paper and set aside.
To make the cake, place the softened butter in a large mixing bowl. In another small bowl, add the sugar along with the orange zest and lemon zest. Using your fingertips, rub the sugar and zest together until combined.
Add the sugar/zest mixture to the bowl containing the butter. Cream for a couple of minutes, until light and fluffy. Now add the eggs one at a time, beating well after each addition. Don't worry if the mixture looks slightly curdled at this point, as once the flour is added it'll be fine.
Now sift in the flour and gently fold in until completely incorporated. Transfer the cake batter to the loaf tin and spread out until evenly distributed.
Bake the cake for 55-60 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
Now prepare the sugar syrup mixture. In a small bowl, combine the sugar and the orange and lemon juice. Stir together until the sugar has dissolved. Pour this syrup all over the cake - it will soak into the cake as it cools.
Once the cake has cooled, remove it from the tin and place on your chosen serving dish/plate. Make the icing by whisking the icing sugar and enough orange/lemon juice until you have the drizzle consistency you desire.
Drizzle the icing over the cake and down the sides and decorate further with extra orange and lemon zest. The cake will keep, covered at room temperature for up to 3 days.
Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!
Raspberry + white chocolate has always been a sensational combination. Creamy white chocolate mixed with tart raspberries, both flavours are a marriage in flavour heaven.
My cookie recipe repertoire is forever growing and the latest cookie bake I’m sharing is these divine Raspberry White Chocolate Cookies. This wonderful recipe is from the talented Sarah over at Broma Bakery.
I’ve mentioned before, that I’m a huge fan of Marks and Spencer cookies. As soon as M&S releases a new cookie, everybody goes wild and heads out to grab themselves a pack before they’re all sold out. I love recreating the Marks and Spencer cookies in my kitchen, and with all the recipes I recreate, I aim to achieve a tastier end result.
These cookies are amazing. There are lots of chunky pieces of white chocolate and the frozen raspberries are rippled throughout each bite. I added a couple of tablespoons of freeze-dried raspberries. This is optional, but will add even more raspberry flavour.
These cookies are perfect for berry season. The ultimate treat paired with a cold glass of milk, or even a scoop of your favourite ice cream flavour. Happy Baking!
Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!
Prep Time 20 minutesminutes
Cook Time 14 minutesminutes
Chilling Time 30 minutesminutes
Servings 12
Author What Jessica Baked Next
Ingredients
170gbutter (salted or unsalted)melted
200glight brown sugar
50gcaster or granulated sugar
1egg
1egg yolk
2teaspoonsvanilla extract
250gplain flour
3/4teaspoonbicarbonate of soda
225gwhite chocolateI use a chocolate bar and chop into small chunks - chocolate chips are a good substitute
2tablespoonsfreeze-dried raspberriesoptional
65gfrozen raspberries
Instructions
To make the cookie dough, grab a large mixing bowl and add the melted butter, and both types of sugars. Whisk until the sugar is fully dissolved.
Now add the egg and egg yolk, along with the vanilla extract and whisk again until incorporated.
Add the flour and bicarbonate of soda, along with a pinch of salt (only add if using unsalted butter). Gently fold the dry ingredients in, mixing until there's no streaks of flour visible. Fold through the white chocolate - be careful not to over mix.
Finally, very gently fold through the frozen raspberries until evenly distributed. at this point you can also add the freeze-dried raspberries, if desired.
Chill the cookie dough for at least 30 minutes. Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line 2-3 large baking trays with baking paper. Roll the cookie dough into 80g portions. When rolling the cookie dough the raspberries will burst and release juices - this expected, so just roll the cookie dough as quickly as you can. Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12-14 minutes, until just lightly browned, with a soft centre still visible.
If the cookies spread when baking, take a teaspoon and gently press the cookie back into a uniform shape. Press any additional chocolate or freeze-dried raspberries on the top of the cookies. Leave the cookies to cool on the baking trays for 10 minutes, then transport to a wire rack and allow to cool completely. The cookies will keep stored in an airtight container at room temperature for up to 3 days.
Mini Egg Shortbread – classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.
This time last year I baked this Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe). Since then, it’s become one of the most popular recipes I’ve posted on my blog. So at it’s very nearly Easter and Mini Eggs are back on our shelves, I thought it would be a fun idea to incorporate them in a batch of shortbread.
All good shortbread recipes start with butter. I tend to go for salted butter, and this needs to be softened. Cream softened butter with sugar until fluffy, then add plain flour and semolina. Semolina is my secret ingredient for the traditional Scottish shortbread taste!
Finally, lots of chopped chocolate and Cadbury Mini Eggs are mixed throughout the shortbread dough.
Once baked, the shortbread is sprinkled with a little extra sugar, and it’s ready to be devoured and enjoyed.
I recommend the same thing with every shortbread recipe, and that’s to serve the shortbread while it’s still warm from the oven. The texture is softer and simply divine.
Mini Egg Shortbread is the ultimate, easy, no-fuss Easter baking recipe. This shortbread really does taste as good as it looks!
Mini Egg Shortbread - classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12
Author What Jessica Baked Next
Ingredients
200gbutter (salted or unsalted)softened
100caster or granulated sugar
300gplain flour
50gsemolina
200gdark or milk chocolateroughly chopped
150gCadbury Mini Eggschopped in half
Instructions
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate and halved Mini Eggs.
Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.
Nigella Lawson’s London Cheesecake recipe. Classic baked cheesecake with hints of lemon and vanilla, and a delicious sour cream topping. A make-ahead friendly dessert, great for all kinds of gatherings.
I have a divine cheesecake from Nigella Lawson’s ‘How To Be A Domestic Goddess’ cookbook.
The cheesecake itself is light, creamy and has the perfect balance between tartness and sweetness. I served mine with fresh berries and a homemade strawberry topping.
Making a baked cheesecake can seem daunting, but it’s super easy to make and using a water bath ensures your cheesecake bakes evenly and minimises the risk of it cracking too.
You can serve your cheesecake however you like. A little bit of grated chocolate works fabulously, or add a touch extra decadence and drizzle over some caramel sauce. Or you can serve it with strawberry topping, like we did. The strawberry topping I make is made with just strawberries and sugar, and it’s cooked until the strawberries are softened and the sauce slightly thickened.
I love how the sauce runs down the sides of the cheesecake!
I’ve only slightly adapted this recipe from Nigella’s book/website. We love a good amount of biscuit base on our cheesecakes, so I upped the amount of biscuits to give this cheesecake a bigger base!
I also baked my cheesecake in a 23cm/9-inch springform tin. The recipe asks for a 20cm/8-inch tin, but I didn’t have a springform tin in that size, but the cheesecake worked out well using a bigger tin.
Nigella Lawson's London Cheesecake recipe. Classic baked cheesecake with hints of lemon and vanilla, and a delicious sour cream topping. A make-ahead friendly dessert, great for all kinds of gatherings.
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Chilling Time 1 dayday
Servings 12
Author What Jessica Baked Next
Ingredients
Biscuit Base
300gdigestive biscuitscrushed
140gbutter (salted or unsalted)melted
Cheesecake Filling
600gfull-fat cream cheeseleft out at room temperature for one hour to soften
150gcaster sugar
3eggs
3egg yolks
1 and 1/2tablespoonsvanilla extract
1 and 1/2tablespoonsfresh lemon juice
Sour Cream Topping
150gfull-fat sour cream
1tablespooncaster sugar
1/2teaspoonvanilla extract
Instructions
Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. In a mixing bowl, combine the biscuit crumbs and melted butter. Mix well until the biscuit crumbs are moistened. Tip this mix into a 23cm/9-inch springform tin and press the biscuit crumbs into an even layer - smooth over with the back of a spoon. Set aside for the moment.
Beat the cream cheese gently until it's smooth and then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
Line the outside of the springform tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
Pour the cream cheese filling on top of the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up. Don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes until set on the top.
Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
Take the roasting tin out of the oven and leave to cool at room temperature. When it's cooled down completely, put the cheesecake in the fridge for at least 6 hours or overnight for best results. Allow the cheesecake to sit at room temperature for 20 minutes before serving and slicing. The cheesecake will keep stored in the fridge for up to 3 days.
