This week’s recipe is ‘Strawberry Shortbread Stacks’, it’s an oldie but a goodie! I absolutely love shortbread biscuits, especially when they are homemade! By adding strawberries and cream, to make little stacks it adds a lovely summery touch and creates a delicious dessert from these simple biscuits.
This is a great recipe to get this kids involved with, as you don’t need to use an electric mixer or add in anything remotely messy! They can also have great fun cutting out circles with a glass or cutter, to make the biscuits. My recipe below makes 12 biscuits, so will serve 6 as a dessert. I have added in some chocolate chips to the recipe (as chocolate makes everything better!), but this can easily be left out if desired!
165g plain flour
45g caster sugar
110g butter (softened)
30g chocolate chips
200g chopped strawberries
20g icing sugar (sifted)
Preheat the oven to 180°C, fan 160°C, gas 4.
Line two baking trays with some greaseproof paper.
In a bowl, add in the flour, caster sugar and butter, and using your fingertips rub until the mixture looks like breadcrumbs, next add in your chocolate chips
Gather the mixture together and knead lightly.
Roll out the dough using a rolling pin, on to a floured surface, to a thickness of about 5mm.
Next use a circle cutter/glass to press out round shapes, re-rolling the leftover shortbread to make 10 biscuits
Place the biscuits on your lined baking trays.
Bake for 10-15 minutes until golden, then remove from the oven and allow cool.
Whip the cream and icing sugar to soft peaks using a mixer or hand held whisk
To assemble, place a biscuit on a plate and spoon some cream onto the biscuit.
Add some strawberries, then spoon another bit of cream on top, then top with another biscuit.
Finally top the second biscuit with some more cream and some chopped strawberries
These are one of my favourite healthy treats to make up on a Sunday! Pop them in the fridge and you have a delicious snack for those times you fancy something sweet during the week. If you are a fan of orange flavoured chocolate, you will love these!
This cake was inspired by the beautiful cake created for the recent Royal Wedding, by the very talented http://www.violetcakes.com/. Lemon and elderflower is such a delicious combination, and creates a really fresh light cake! This cake would be perfect for feeding a large group or for a birthday! I have decorated it with fresh roses and lemon slices, but feel free to experiment and create your own version.
Let's get started!
Ingredients for the Lemon Drizzle Cakes:
2 x ‘Boutique Bake’ Lemon Drizzle Cake Mix
1 x lemon
50ml elderflower cordial (for the drizzle)
For the Buttercream icing:
450g icing sugar
Juice of 1 lemon
Preheat the oven to 180C/350F/Gas 4.
In a mixing bowl, beat your ‘Boutique Bake’ lemon drizzle cake mix with the butter and eggs using al electric mixer
Line two round cake tins (approx. 8-inch) with greaseproof paper
Next, spoon the cake mixture into the tins and smooth out so the mixture is nice and even
Pop in the oven and bake for about 30 minutes, until well risen and golden-brown (or until a skewer inserted comes out clean)
Remove from the oven and cool in the tin for a few minutes, then place onto a wire rack to cool
To make the elderflower drizzle, combine the cordial with the juice of 1 lemon
Using a fork, prick the lemon cakes all over and then pour the drizzle over so it soaks through
Note: You don't use the topping packs included in your cake mix box for this recipe, you can keep these for something else!
To make your icing, place your butter and icing sugar into a bowl and mix well with an electric mixer, keep mixing until smooth and pale in colour
Add in the lemon juice and give it all one final mix
Place some of the icing on top of one of the cakes and spread out with a knife
Next, place the other cake on top and press down lightly
Spread the remainder of the icing all over the sandwiched cakes, so they are completely covered in icing (you can use a simple butter knife for this)
By simply swirling in some delicious Peanut Butter, adding in mashed banana's and sprinkling in tasty chocolate chips into the mix, you'll get a yummy dessert that I know all the family are going to love!!
This really simple recipe will take your Boutique Bake Super Seed Flapjack Mix to the next level!
Happy Boutique Baking!
1 x Boutique Bake Super Seed Flapjack Mix
75g of Butter
1 x Dessert spoon of Golden Syrup
1 x Mashed Banana
100g of Choc Chips
70g of Peanut Butter
50g of Melted Chocolate
Preheat the oven to 180'C / 160 fan / gas mark 4.
Empty contents of the Flapjack mix into a large mixing bowl
Melt the butter, golden syrup and peanut butter together over a low heat and add to the dry mix
Mash the banana and add to the mix. Stir well!
Finally add the chocolate chips to the mix and stir well.
Bake in a square tray bake tin for 25-30 minutes until the flapjacks are a lovely golden brown colour.
Once out of the oven, decorte with melted chocolate and chopped peanuts.
Once the flapjacks are decorated, slice into 12 squares as they will begin to harden.
Spoon mixture into a greased/lined square tin (10 x 7inch approx.).
Bake for 20 - 25 mins depending on how gooey you like your brownies!
Boutique Bake's Top Tip:If you want your brownies nice and gooey, make sure to take your brownies out of the oven when there is still a bit of a wobble in the centre and the edge parts are just beginning to cook!
Whip the cream cheese with an electric whisk until nice and creamy. In separate bowl, whip the cream until it starts to become stiff.
Add the icing sugar to the whipped Philadelphia and fold in the whipped cream. Add in your teaspoon of vanilla extract/scraping of your vanilla pod.
Cut your raspberries in half and then fold in to your mixture.
Once your brownie is completely cooled, gently spread your cheesecake mixture on top, spreading until even.
Pop into the fridge for about 4 hours to allow set before taking out of tin.
Once set, remove from the tin and slice into 9 or 12 squares (we went for 9 for some extra generous portions!)
Serve with more raspberries and some lightly whipped cream for a real treat.