Caramilk Cookies

July 11, 2023July 10, 2023 What Jessica Baked NextLeave a comment

Caramilk Cookies are incredibly soft and chewy. Filled with lots of chunks of caramelised white chocolate and white chocolate chips!

I’m a wee bit late jumping on the caramelised white/caramel chocolate bandwagon! Upon my first taste, I’ve since become literally obsessed. Whenever I’m eating a bar of caramelised white chocolate, I’m thinking of the many ways I can combine it in my bakes.

This cookie recipe is based on the cookie dough I use to make my Mini Egg Cookies. It’s perfect in every way possible. These cookies are soft, a little bit chewy and jammed full of gooey chunks of Cadbury Caramilk and white chocolate chips.

Exactly how a good cookie should be!

Homemade cookies are always a good idea! You can never have enough cookies. I could eat them all day long.

That first bite of a gooey, delicious cookie is simply amazing. We loved the combination of creamy white chocolate chips, mixed with the decadent caramelised chocolate.

With the summer season here, take a couple of these cookies, and add a scoop of ice cream to the centre. Your very own cookie sandwich is a decadent treat that will satisfy your sweet cookie craving and cool you down.

Every time I make cookie dough, I always leave some in the freezer, so then I can reach for a homemade cookie when I want! I have some of this Caramilk white chocolate cookie dough in the freezer, and cannot wait for another one!

I might reach for the extra cookie dough very soon, along with a tub of vanilla ice cream…

These cookies reminded us of bakery-style cookies we loved years ago, but better!

The cookies will keep on your kitchen countertop for a few days. They taste best on the day of baking, but on the second day we find they firm up and the flavour has developed further.

Caramilk Cookies

Soft and chewy cookies filled with chunks of caramelised white chocolate and white chocolate chips!

Prep Time 3 10

Cook Time 12

Servings 18

Author What Jessica Baked Next

Ingredients

280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt
170 g butter (salted or unsalted) melted and cooled for 5 minutes
150 g dark or light brown sugar
100 g caster or granulated sugar
1 medium or large egg
1 medium or large egg yolk
2 teaspoons vanilla extract
100 g white chocolate chips
250 g caramelised white chocolate chopped - I use Cadbury Caramilk but Caramac works too

Instructions

In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your white chocolate chips and chopped Caramilk, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra white chocolate chips and chopped Caramilk on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature. Freeze the cookies in an airtight container/or freezer-safe bag for up to 3 months - thaw the cookie before baking.

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Crunchie Slice

June 30, 2023July 6, 2023 What Jessica Baked Next1 Comment

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it’s topped with a layer of milk chocolate and more Crunchie.

Today’s new recipe is this delicious Crunchie Slice. It’s no-bake and takes little time to prepare – only about 30 minutes in total!

For years on the WJBN, as soon as the summer arrives, I’m more in favour of sharing no-bake, easy and minimal fuss recipes, so you won’t be spending hours in the kitchen.

I’m really excited to kick off the summer-themed recipes on the blog. This slice is super simple to make, and it’s fantastic packed up and taken along as part of a picnic, or for a chocolatey sweet treat to enjoy.

Rocky road, slice, tiffin – I love all these kinds of recipes and want to further experiment with different flavour combinations!

Homemade Crunchie Slice is crushed biscuits mixed with melted butter, a whole can of condensed milk, then a whole load of chopped Cadbury Crunchie bars are folded through. The mixture is then pressed into a lined baking tin, then it’s topped with melted milk chocolate (I love Dairy Milk for this), with more chopped/crushed Crunchie bars scattered over!

It’s one hundred percent a truly indulgent sweet treat…

This recipe is one you’ll need to make in advance and allow to set overnight. If you try slicing after a few hours in the fridge, it will be too soft, so overnight refrigerating is essential.

Once it’s set, slice up pieces as big or small as you want!

If you love Crunchie, try my No-Bake Crunchie Cheesecake next!

Crunchie Slice

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it's topped with a layer of milk chocolate and more Crunchie.

Prep Time 20

Chilling Time 1

Total Time 1 20

Servings 16

Author What Jessica Baked Next

Ingredients

300 g digestive biscuits finely crushed
100 g butter (salted or unsalted) melted
397 g tin sweetened condensed milk
6 Cadbury Crunchie chocolate bars chopped into medium-sized pieces
200 g dark or milk chocolate (I used Dairy Milk)
1 tablespoon butter (salted or unsalted) - this is 15g

Instructions

In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through 6 chopped Cadbury Crunchie bars.
Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now top with the remaining two chopped Cadbury Crunchie bars. Cover and leave to set in the fridge overnight.
When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week - the honeycomb will start to ooze slightly once sliced, but it still tastes delicious nonetheless.

Very similar to this recipe, No-Bake Chocolate Peanut Butter Bars

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Baking · Biscuits and Cookies

Melting Moments

April 5, 2023April 4, 2023 What Jessica Baked Next2 Comments

Delicate buttery biscuits, lightly flavoured with vanilla and rolled in a choice of oats, desiccated coconut, or crushed cornflakes. Before baking, the biscuits are then topped with a sweet glacé cherry. These traditional Scottish biscuits have a taste of nostalgia.

Melting Moments are delectable, buttery biscuits that just melt in the mouth. Made with store cupboard ingredients, these biscuits are simply divine. Best of all, there’s no chilling or rolling out the dough.

I wasn’t aware of this at first, but there are actually two types of Melting Moments. One of them I was familiar with. That is a biscuit that has custard powder added to the dough, but the version of Melting Moments that I’m sharing with you today, I didn’t realise existed.

I discovered these at work. With our small team of chefs, we discuss recipes and new bakes we want to try out. My colleague mentioned she’d eaten these biscuits at school and was keen for us to bake some.

We cracked on baking several batches and they proved to be a hit. We couldn’t resist trying some as soon as they left the oven – this is definitely the best part about baking!

As soon as I’d finished that last bite of the delicious, freshly baked biscuit, I knew I just had to share the recipe on here!

Since sharing my Easy Oat Biscuits, this recipe is the most viewed bake near enough everyday. I’ve really been happy to see many photos of the ones you’ve been baking!

I thought I’d share another easy biscuit recipe. These Melting Moments are fairly similar, but the differences are, they’re made without brown sugar and instead of mixing oats into the biscuit dough, the dough balls are simply rolled in the oats instead. Finally, each biscuit is traditionally topped with a half/or whole glacé cherry before heading to the oven for baking.

I topped some of my biscuits with more than one cherry half. I love the sweetness the little bit of cherry on top adds! If you don’t have any glacé cherries, then even a square of chocolate is a fantastic alternative.

If you fancy changing the recipe, swap the vanilla extract for almond extract instead to make a Bakewell-style biscuit, or you could even add the zest of a lemon to the dough.

These biscuits have crisp edges and a lovely cake-like texture in the centre. They’re ever so moreish, one is not enough.

Melting Moments

Delicate buttery biscuits, flavoured lightly with vanilla and rolled in a choice of oats, desiccated coconut or crushed cornflakes, then topped with a glacé cherry.

Prep Time 15

Cook Time 12

Total Time 27

Servings 12

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted) softened
125 g caster or granulated sugar
1 medium or large egg
1 teaspoon vanilla extract
225 g self-raising flour
50 g porridge oats (rolled oats also work fine too) substitute with the same amount of desiccated coconut or crushed cornflakes

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line 3 large baking trays with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy - this will take about 2 minutes to achieve.
Now add the egg and the vanilla. Mix again to combine. Now add the flour and fold through until you have a soft dough formed - don't over mix.
Place the oats, coconut or crushed cornflakes on a side plate or in a bowl. Take 50g portions of the dough and roll into even balls. Take each ball of dough and roll in the oats/coconut/cornflakes until coated well.
Evenly spread the balls of dough across the lined baking trays, allow enough room for each biscuit to spread - about 2-3cm between each. Top each ball of dough with half a glacé cherry.
Bake for 10-12 minutes, until the biscuits have a spread and are lightly golden around the edges. Don't worry if they appear soft, they will continue to cook as they cool on the baking trays. Allow the biscuits to cool on the baking trays for 5-10 minutes, then transfer the biscuits to a wire rack to finish cooling completely.
As they cooled, I pressed a few extra pieces of halved glacé cherry on the top of a few of my biscuits. The biscuits will keep at room temperature, covered or in an airtight container for up to 3 days.

If you like these Melting Moments, then you just have to try my Easy Oat Biscuits next!

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Baking · Biscuits and Cookies

Butter Cookies

November 20, 2022May 3, 2023 What Jessica Baked NextLeave a comment

Butter Cookies are a wonderfully delicious bake all year round, but they’re extra special baked over Christmas. Serve with a light dusting of icing sugar or dipped/drizzled with chocolate. It’s love at first bite with these cookies…

I’ve been working on perfecting these Butter Cookies for over a year now. There’s been many struggles to find a recipe I was one hundred percent happy to share. When you finally get a recipe perfected, it’s the best feeling!

When I first made these, every time I tried to pipe the dough on my baking trays, I could never easily pipe the dough and countless times, my piping bag would end up splitting! Even though I was feeling frustrated, I wasn’t going to give up, so I kept experimenting with different methods of making these cookies.

I’m so glad I did, because the cookies are absolutely divine.

This recipe doesn’t involve creaming the softened butter and sugar like most butter cookie recipes instruct. Here we’re combining all the ingredients in the bowl of a stand mixer and creaming on medium speed until super light and fluffy – this takes just 30 seconds to achieve and, best of all, it’s EASY!

These are the biscuits you get around Christmas, very similar to Danish butter cookies, with a beautiful texture that’s like shortbread. Though I love buying tins of biscuits at Christmas, making your own is a fun activity and of course, they taste amazing because they’re homemade.

Why You’ll Love These Butter Cookies

Deliciously soft and buttery
Crispy edges
Quick to make with no chilling time required, the cookies keep their defined swirls even without chilling. These cookies are ready in 30 minutes!

These cookies look chic, they take only half an hour to make and all you’ll need is 4 ingredients! Swap the vanilla extract for almond or orange for a flavour twist if you like.

Decoration is where the fun continues. Before baking, top each cookie with half a glacé cherry. Once baked, dip half in melted chocolate or drizzle with (dark, milk or white) chocolate. Then top the chocolate with toasted nuts or sprinkles.

Butter Cookies

Four ingredient Butter Cookies are soft, buttery and will just melt in your mouth.

Prep Time 10

Cook Time 20

Total Time 30

Servings 12

Ingredients

175 g butter (salted or unsalted) softened
175 g plain flour sifted
50 g icing sugar sifted
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 170°C / 150°C Fan / 300°F / Gas Mark 2. Line two large baking trays with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter, flour, icing sugar and vanilla. Cream on medium speed for 30 seconds, then stop the mixer, scrap down the sides and bottom of the bowl and mix again for a few seconds to fully combine. The mixture should be creamy and light.
Fit a piping bag with a medium sized star nozzle and fill the piping bag with the cookie dough. Pipe even swirls of cookie dough on the baking trays. This recipe makes 10-12 cookies, depending on how big or small you pipe the cookies.
Bake the cookies for 20 minutes or until a light golden colour. All ovens are different, so yours might not need as long in the oven. Leave the cookies to cool on the trays for 5 minutes, before transporting to a wire rack to finish cooling completely. Decorate with melted chocolate or dusting with icing sugar before enjoying.
The cookies will keep for up to 2 days stored in an airtight container at room temperature.

Now grab your apron, put some festive music on and get baking these gorgeous Butter Cookies!

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Baking · Biscuits and Cookies

Easy Oat Biscuits (Homemade Hobnobs)

August 5, 2022February 25, 2023 What Jessica Baked Next8 Comments

Homemade Hobnob-style biscuits. These oat biscuits are slightly chewy and perfectly sweet.

It’s been a while since I’ve shared a new recipe, but during that time I’ve been busy updating some older recipes including this Biscoff Chocolate Tart and this Creamy Homemade Hummus.

I’ve shared quite a few biscuit recipes on this blog: Jammy Dodgers, Shortbread and Gingernuts are a few of my personal favourites. The biscuit recipe I have for you today is similar to my gingernut biscuits recipe, as you don’t need to chill the biscuit dough before baking and they don’t take long to bake either.

If you’re from the UK like me or have lived/been to the UK, then you might well be familiar with Hobnobs?

They’re a British brand of biscuit and make a yummy biscuit base for a banoffee pie or cheesecake, or simply devoured straight from the packet…

Though readymade Hobnobs are totally addictive, homemade Hobnobs are definitely superior.

This recipe starts with mixing together self-raising flour, brown sugar, porridge oats, bicarbonate of soda, and a smallish pinch of salt. Then, adding melted butter and golden syrup, then folding this mixture into the dry ingredients to combine.

Divide the biscuit dough into 16 portions and roll into balls. Spread out evenly on a couple of large baking trays, then flatten slightly and bake until golden.

If you want a softer biscuit, check the biscuits after 12 minutes of baking then continue baking longer for a crispier biscuit.

Ready to eat in only 30 minutes and they taste incredible still warm from the oven!

The oat biscuit dough before baking is easy to roll, not too sticky and bakes into delicious, crunchy biscuits

Once the biscuits are baked you can serve them up right away. A drizzle of melted chocolate isn’t needed as these biscuits taste amazing without it, but the chocolate adds that extra touch of indulgence.

Easy Oat Biscuits (Homemade Hobnobs)

Homemade Hobnob-style biscuits. These oat biscuits are slightly chewy and perfectly sweet.

Prep Time 10

Cook Time 15

Total Time 25

Servings 16

Author What Jessica Baked Next

Ingredients

125 g self-raising flour
125 g dark or light brown sugar
125 g porridge oats
1/2 teaspoon bicarbonate of soda
Pinch of salt
125 g dairy-free baking block (you can use regular butter)
1 tablespoon golden syrup
125 g dark or milk chocolate (optional)

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, oats, bicarbonate of soda and salt until thoroughly mixed.
Now gently heat the dairy-free baking block/butter and golden syrup in a small saucepan and stir until melted.
Add the melted butter/syrup mixture to the bowl of dry ingredients and mix to combine.
Divide the mixture into 16 equally sized portions and roll into balls. Spread the balls of dough out onto the baking trays, leaving some space between each to allow for spreading and with the palm of your hand, flatten each ball of biscuit dough down slightly. Bake for 12-15 minutes until golden. If you like a slightly crispier biscuit, then bake the biscuits for nearer to 15 minutes.
Allow the biscuits to cool on the baking trays for 5 minutes, then transport to a wire rack to finish cooling to room temperature.
Serve or if you want to decorate, dip or drizzle each biscuit with melted chocolate of your choice and allow to set before serving. The biscuits will keep stored in an airtight container for up to 2 days.

Love biscuits/cookies? Try these recipes below next!

Triple Chocolate Cookies

Vegan Chocolate Chip Cookies

Vegan Shortbread

Jammy Dodgers

Gingernut Biscuits

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Baking · Biscuits and Cookies · Vegan

Easter Bunny Shortbreads

March 16, 2022April 7, 2022 What Jessica Baked Next1 Comment

Easter bunny-shaped shortbread biscuits, a simple and easy bake for your Easter table.

I made these cute bunny shortbread biscuits a couple of weeks ago in preparation for Easter. I’ve been cracking on with my Easter recipes, having recently updated my favourite Chocolate Orange Hot Cross Buns.

For my latest recipe idea, because that hot cross bun recipe that takes a fair amount of time to make, I wanted my next Easter bake to be easier and something kids and adults alike will enjoy baking!

I took this Vegan Shortbread recipe and used a bunny biscuit/cookie cutter I’ve had for years and only really ever used occasionally. I used the cutter to stamp out adorable bunny-shaped shortbreads. They might even be too cute to eat?!

Then once the shortbreads were baked and then cooled down, I made a very small amount of white glacé icing – I made sure the icing was quite thick and then I popped it in a piping bag, snipped the end and piped small ‘blobs’ of icing on the tail end of each bunny shortbread. If you don’t use homemade glacé icing, you can also use those tubes of readymade icing or melted chocolate of your choice instead.

The final decoration was a mini chocolate egg on the end of each biscuit to resemble a bunny tail. I used a 75g bag of vegan mini chocolate eggs. Some of the biscuits I didn’t decorate, so I made do with one bag of chocolate eggs, so if you want to decorate every biscuit, you might want to grab another bag of mini chocolate eggs.

You might also need more chocolate if you’re like me and find yourself snacking your way through the bag as you decorate…

This shortbread recipe was one of my late grandma’s favourite biscuits. My grandma was half Scottish and she always loved her shortbread. When I first made them, she enjoyed them so much, she asked me to bake them again. I unfortunately never got the chance to, but this recipe will hold a special place in my heart, because I know just how much she loved it.

I’ll be baking these shortbread biscuits again over Easter. They’re fun, cheap to make and are a great Easter baking project!

Further decoration of these biscuits is optional, you can leave them as they are with an extra sprinkle of sugar, or drizzle with melted chocolate and sprinkles.

Easter Bunny Shortbreads

Easter bunny-shaped shortbread biscuits, a simple and easy bake for your Easter table.

Prep Time 15

Cook Time 20

Total Time 35

Servings 20 biscuits

Author What Jessica Baked Next

Ingredients

200 g vegan baking block softened
100 g sugar I use vanilla sugar
150 g plain flour
150 g self-raising flour
1/2 teaspoon vanilla extract
Glacé icing or melted chocolate of your choice
75 g mini chocolate eggs (I use vegan)

Instructions

Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Cream the softened vegan baking block and the sugar until light and pale in colour (about 1-2 minutes).
Now sift the flours and add to the creamed baking block and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step - it does make rolling the dough out easier.
On a lightly floured surface roll the dough out to about 1/2 cm thickness. Using your favourite biscuit/cookie cutters (I use a bunny-shaped cutter), cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
Bake the biscuits for 15-20 minutes until they’re crisp and slightly golden around the edges - all ovens are different so they may need baking for longer. I like adding a little extra sugar to the tops at this point.
Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.
Now decorate with a dab of glacé icing on the end of each bunny shortbread to attach the mini chocolate egg, which will look like the bunny tail. Allow the icing to set before serving.
Shortbread will keep in an airtight container for up to one week.

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Biscuits and Cookies · Cheesecake · No-Bake · Vegan

Vegan Oreo Cheesecake

February 11, 2022February 13, 2022 What Jessica Baked Next1 Comment

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

This is officially my first new recipe in 2022, it’s been two months since I last posted on here. As you might have read from my Facebook post here, the end of 2021 and start of this year have been a difficult time for me and I needed to take a break. I have my mojo back and I’m ready to crack on with blog content and sharing new recipes.

I finally picked up my camera again, after last working on my blog properly in November. It’s been nice to get back to blogging, taking the time off made me realise how much I missed it!

After sharing my Vegan Biscoff Cheesecake last year, this recipe has become one of the most viewed vegan dessert recipes on the blog.

So far, I’ve made a Biscoff version and a classic No-Bake Vegan Cheesecake. There’re three vegan cheesecake recipes on this website, if you have any cheesecake flavours you want to see, then just comment below and let me know your ideas!

Recently, I incorporated one of the best accidentally vegan biscuit/cookies into my classic vegan cheesecake recipe.

Oreos are my guilty pleasure. They’re sweet, chocolatey and an opened pack never seems to last long when I’m around!

To make this cheesecake, start by picking your favourite biscuit for the cheesecake base. I went for Oreos, but digestives or another chocolate cream filled biscuit would work (such as bourbon creams).

Because I used Oreos, I use slightly less butter – you don’t want the base too wet, with these measurements it’s just perfectly crumbly but still holds together when sliced. If you choose to use digestives instead of Oreos, increase the butter in the biscuit base part of the recipe to 140g instead of 75g (if using Oreos).

The cheesecake filling is made by combining vegan cream cheese with icing sugar, vanilla extract and melted dairy-free white chocolate, then folding through whipped dairy-free cream and crushed Oreos.

I said before, I didn’t think cheesecake would be on the menu anymore for me following a vegan lifestyle. But how wrong I was!

This Vegan Oreo Cheesecake is not only dairy-free, it’s nut-free and easy to make gluten-free. It’s a great make-ahead dessert and perfect for feeding a hungry crowd!

Vegan Oreo Cheesecake

No-bake vegan white chocolate Oreo cheesecake. Ultra creamy and mousse-like cheesecake made without any dairy.

Prep Time 30

Total Time 6 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Biscuit Base:

300 g Oreo cookies
75 g baking block or dairy-free spread (salted or unsalted) melted

Oreo Cheesecake Filling:

200 g vegan cream cheese
3 tablespoons icing sugar
1 teaspoon vanilla extract
100 g vegan white chocolate melted and cooled slightly
250 ml vegan cream
154 g Oreo cookies roughly crushed

Instructions

To make the biscuit base: Mix the crushed Oreos with the melted dairy-free spread until moistened. Press the Oreo crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth. Fold through the melted vegan white chocolate until combined. In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the white chocolate cream cheese mixture until all the ingredients are incorporated, then finally fold through the crushed Oreos - be careful not to over mix.
Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I love serving it with extra whipped cream and some crushed Oreos. The cheesecake will keep stored in the fridge for up to 3 days.

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Baking · Biscuits and Cookies · Vegan

Vegan Shortbread

November 8, 2021March 13, 2022 What Jessica Baked Next3 Comments

Easy 5 ingredient recipe for vegan Scottish-style shortbread biscuits.

We’re edging closer to Christmas and now it’s November, I think it’s about time to let the festive baking truly begin. My first one of which I shared last week with these Orange Chocolate Orange Chip Cookies. As well as my previous recipe and this one I’m sharing with you today, over the weekend I photographed another Christmas recipe too. I’m on a roll with my festive creations for the blog and can’t wait to bake more!

One bake we indulge with over the festive season is shortbread. My shortbread recipes are greatly popular, with this Scottish Shortbread being one of the most viewed recipes ever and many of you have made this recipe and enjoyed it.

These shortbread biscuits have a delicate vanilla flavour and are crisp, crumbly and will just melt in your mouth. I used this Shortbread Biscuits recipe and swapped the butter for vegan baking block and upped the amount of sugar in the recipe slightly.

I use vanilla sugar and find that really enhances the flavour in this shortbread dough. You could also add some grated lemon, lime or orange zest. If you don’t have vanilla sugar, then add the seeds from a vanilla pod to your shortbread dough.

The shortbread dough is easy and speedy to make. Take softened vegan baking block and cream together with the caster sugar until fluffy. Now add the sifted flours (this recipe uses a mix of plain and self-raising flour, but using just plain flour is fine). Mix until a crumbly dough has formed and then wrap the dough up in clingfilm and chill it for a recommended 15 minutes.

Chilling the shortbread dough makes it easier when rolling the dough out and ensures that the biscuits will hold their shape during baking.

I sprinkle my shortbread biscuits with sugar before baking and little extra sugar after they’ve baked. But a light dusting of icing sugar also looks and tastes great too!

Once baked, decoration is optional, I add another sprinkling of caster sugar to the tops of my shortbread biscuits. You could dip or drizzle the biscuits with melted chocolate also.

Beautiful, sweet and crumbly shortbread biscuits. Skip buying tins of readymade shortbread this Christmas and make your own instead!

Vegan Shortbread

Easy 5 ingredient recipe for vegan Scottish-style shortbread biscuits.

Prep Time 15

Cook Time 20

Total Time 35

Servings 20 biscuits

Author What Jessica Baked Next

Ingredients

200 g vegan baking block softened
100 g caster sugar (I use vanilla sugar)
150 g plain flour
150 g self-raising flour
1/2 teaspoon vanilla extract

Decoration:

Instructions

Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Cream the softened vegan baking block and the sugar until light and pale in colour (about 1-2 minutes).
Now sift the flours and add to the creamed baking block and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step - it does make rolling the dough out easier.
On a lightly floured surface roll the dough out to about 1/2 cm thickness. Using your favourite biscuit/cookie cutters, cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
Bake the biscuits for 15-20 minutes until they’re crisp and slightly golden around the edges - all ovens are different so they may need baking for longer. I like adding a little extra sugar to the tops at this point.
Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.
Shortbread will keep in an airtight container for up to one week.

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Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

3 Ingredient Oreo Truffles

October 26, 2021October 26, 2021 What Jessica Baked Next65 Comments

Cookies and cream cheesecake truffles. Crushed Oreo cookies are mixed with cream cheese, rolled into balls and coated with melted chocolate. This is an easy and fun recipe everyone will enjoy getting involved in making!

Originally posted in February 2015, recipe and photographs updated October 2021.

Oreo + cheesecake + chocolate = one heavenly creation!

I first made this recipe for my blog in 2015 and now years later, I’ve updated the recipe with clearer instructions and improved photography.

This year I’ve been focussing on vegan baking and cookery, but some recipes like this one can easily be veganised with some simple ingredient swaps.

The biscuit/cookie we’re using is a Oreo. If you weren’t already aware, Oreos are 100% vegan-friendly so there’s no need to substitute. If you fancy something different to Oreos, why not try bourbon cream biscuits instead or another biscuit/cookie you enjoy.

My original recipe uses full-fat cream cheese, I’m using a tub of my go-to vegan cream cheese, which is a coconut based cream cheese alternative. I use it in my Vegan Biscoff Cheesecake and No-Bake Vegan Cheesecake recipes.

So to make this easy truffle recipe, you start by crushing the Oreos – there’s no need to remove the crème filling.

Tip the Oreo crumbs into a mixing bowl and add the cream cheese. Using a spatula or wooden spoon, mix the two ingredients together until the mixture has begun to clump/stick together.

Take a teaspoon measure and scoop pieces of the creamy Oreo mixture and roll into balls. Continue doing this until all the mixture is used up. I made 25 truffles in total, but how many you make will depend on how big or small you roll the truffles.

Place the Oreo truffles on a tray or container that’s been lined and chill for at least one hour. This allows the Oreo balls to firm up enough, so they won’t fall apart when dipping into the melted chocolate in the next step.

You can make the recipe up to this step and leave them to chill overnight, I did this and found coating the truffles easier.

To coat the truffles, take your favourite chocolate, either dark chocolate, milk or white chocolate and melt the chocolate. Dip each Oreo ball one at a time in the melted chocolate, coating the entire Oreo ball completely, shake off the excess chocolate using a fork and place the Oreo balls on a lined baking tray.

Once they’re all coated in chocolate, place the Oreo truffles back in the fridge for another 30 minutes or until the chocolate has set – at this point you can decorate further by drizzling the tops of each truffle with melted white chocolate and scatter over extra Oreo crumbs.

3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Oreo cookies are crushed and mixed with cream cheese, rolled and then generously coated in melted chocolate.

Course Dessert

Prep Time 1 10

Servings 25

Author What Jessica Baked Next

Ingredients

400 g Oreos (don't remove the crème filling)
200 g cream cheese
375 g chocolate (dark, milk or white chocolate)
35 g white chocolate (optional for decoration)

Instructions

Line a large baking tray with parchment paper and set aside. Crush the Oreos in a food processor or in a sealed food bag until they're fine crumbs.
Tip the Oreo crumbs into a large mixing bowl and add the cream cheese. Stir the Oreo crumbs and cream cheese together until the mixture starts to clump/stick together.
Take a teaspoon of the Oreo mixture at a time and roll into a ball. Place the Oreo truffles on the lined baking tray and chill for one hour until firm. You can chill these overnight if you want to.
Melt the chocolate and dip each Oreo truffle one at a time in the melted chocolate, coating the truffles completely. Using a fork, carefully remove the truffles and leave and place on the lined baking tray. Pop the truffles back in the fridge for about 30 minutes or until the chocolate has set.
This step is optional, but I like to decorate my truffles with some melted white chocolate and extra crushed Oreos. Once I've decorated the truffles, I place them back in the fridge until the chocolate drizzle has set and then serve.
The Oreo truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.

The truffles will keep in the fridge for up to one week, but they can frozen for up to 3 months. I saved some truffles and stashed them away in the freezer ready for when a chocolate craving hits!

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Biscuits and Cookies · Cheesecake · Vegan

Vegan Biscoff Cheesecake

August 20, 2021November 13, 2021 What Jessica Baked Next8 Comments

No-bake vegan Biscoff cheesecake. Vegans shouldn’t miss out on enjoying cheesecake, this dairy-free dessert is quick and easy to make and super delicious.

So we’re more than halfway through the year and I now have lots more vegan bakes under my belt. I wanted to focus on sharing basic vegan recipes at first and as I get my mojo and gain confidence, I’ll explore more vegan recipe options.

I’ve had creating a vegan cheesecake on my mind for a while and today I have my FIRST completely vegan cheesecake recipe. It’s no-bake, has 6 ingredients and reminds me of this No-Bake Biscoff Cheesecake!

Not everything goes perfectly when food blogging and creating recipes in my kitchen. This cheesecake was a disaster when I first tested the recipe. I made the silly error of over mixing the cheesecake filling and from the moment I realised what I’d done wrong, I instantly regretted it! The cheesecake tasted great so I knew I was onto a winner in the taste department, but the texture was wrong because of over mixing it.

Being the perfectionist I am, I wasn’t happy at that point to share the cheesecake, so I decided to make it again as soon as I could!

The biscuit base is soft and crumbly and you can make it with any biscuit/cookie you want. Gingernuts, speculoos or digestives/graham crackers are all brilliant choices.

For the biscuit base, mix the biscuit crumbs with melted dairy-free butter/spread until the biscuit crumbs are moistened, then transfer to a 23cm / 9-inch springform cake tin and press down until firm.

The cheesecake filling is made with a pack of dairy-free cream cheese. This can be quite pricey, but my recipe uses just one pack to keep costs down, however that doesn’t mean we’re skimping on flavour or that perfect creamy cheesecake texture.

To the dairy-free cream cheese I mix in Biscoff spread (crunchy or smooth) – I used the crunchy spread this time as I got 1.5kg as a birthday present and am finding numerous ways of incorporating it into my recipes!

To that I added some icing sugar and whisked until the mixture was combined and smooth (if you use the crunchy Biscoff spread it won’t be completely smooth because of the biscuit chunks).

In a separate bowl, whisk dairy-free cream until soft peaks form. Add the whipped cream to the Biscoff mixture and fold until everything is just combined. Pop the cookie butter cheesecake layer on top of the biscuit base and smooth it over. Chill the cheesecake for at least 6 hours or overnight if you’re not in such a rush to eat it!

The cheesecake serves 10-12, we found it produced 10 generous slices. I’m excited now to crack on and create lots of vegan cheesecakes, it certainly won’t be long before you see more!

Vegan Biscoff Cheesecake

Divine no-bake vegan cookie butter cheesecake with spiced biscuit base and a layer of dairy-free Biscoff flavoured cheesecake!

Course Dessert

Prep Time 30

Total Time 6 30

Servings 12

Author What Jessica Baked Next

Ingredients

360 g speculoos biscuits (such as Lotus brand) finely crushed
140 g baking block or dairy-free spread (salted or unsalted) melted
200 g vegan cream cheese
200 g Lotus Biscoff spread (crunchy or smooth)
50 g icing sugar
250 ml dairy-free cream

Instructions

To make the biscuit base: Mix the crushed biscuits with the melted dairy-free spread until moistened. Press the biscuit crumbs into a 23cm springform tin until compact. Put to one side while you make the cheesecake filling.
To make the cheesecake filling: In a large mixing bowl whisk the vegan cream cheese, Biscoff spread and icing sugar until smooth (this mixture won't be completely smooth if using the crunchy Biscoff spread). In another large mixing bowl, whisk the dairy-free cream until soft peaks form. Fold the cream into the Biscoff cream cheese mixture until all the ingredients are incorporated - be careful not to over mix.
Spread the cheesecake filling on top of the biscuit base you prepared earlier and smooth the top with either the back of a spoon, a spatula or a palette knife. Cover the cheesecake and leave it to set in the fridge for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired. I melted some extra Biscoff cookie butter spread and drizzled that over each slice of cheesecake and scattered over some Speculoos biscuit crumbs.
The cheesecake will keep stored in the fridge for up to 3 days.

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