All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Mince Pie Crumble Bars

By 20 Comments

Mince Pie Crumble Bars, out of the oven

In my perfect world, a mince pie would be 70% pastry, 30% mincemeat. It’s not that I don’t like mincemeat I just don’t like too much of it. That’s where my mince pie crumble bars come in. A thick layer of buttery shortbread, a spiced mincemeat middle and further crumbly shortbread on the top. Let’s be honest, it’s mostly biscuit with a hint of Christmas. Perfect.

Ingredients

You will need (for 12 mince pie crumble bars):

  • 300g softened butter
  • 100g sugar
  • 400g plain flour
  • 1 small jar mincemeat

Method

Grease and line a baking tray or dish. The one I used was approximately 20cm x 30cm. Preheat an oven to 170C. read more

Chocolate, Thyme and Lemon Shortbread

By 10 Comments

chocolate shortbread after the baking

Adding herbs to bakes and drinks is something I really like to do. I like the botanical flavour that herbs can bring to various dishes and I think woody herbs really suit being paired with chocolate. These chocolate, thyme and lemon shortbread biscuits are a delicious combination of flavours if I do say so myself and if you’re unsure about adding herbs to a biscuit you’ll just have to give it a try!

Ingredients

You will need (for 12 squares):

  • 180g plain flour
  • 1 tbsp cocoa powder
  • 50g caster sugar
  • 150g softened butter
  • 50g dark chocolate, finely chopped
  • 1tsp dried thyme
  • Zest 1 lemon

Method

Preheat your oven to 160C and line a baking dish; I used a square one for this batch but round or circular dishes work just as well.

Put all of the ingredients into a large bowl, or mixer, and beat together until they form a dough. Remove from the bowl and knead lightly.

Press the dough into the tin, spreading it out evenly, then prick the top of the shortbread with a fork. Bake for 45 minutes.

Remove from the oven, mark into squares then leave to cool before removing the biscuits from the dish.

You can’t go wrong with a dark chocolate shortbread biscuit, and that’s certainly the case when they’re served warm from the oven. The added thyme gives a little warmth and herbal note which coupled with the fresh, zesty lemon is just the thing with a cup of tea. Dried thyme works well in this as I think the oils in fresh thyme might taint a little as it gets baked in the oven. I have previously tried a similar combination of flavours with my chocolate, rosemary and hazelnut biscuits. I would like to try infusing some bay with a white chocolate mousse or sauce at some point in the future too.

Lemon Almond Biscuits

By 19 Comments

Lemon Almond Biscuits with tea

When the nights get darker and colder I reach for two things: one is the big cast iron saucepan and the other is my collection of spices. But for all the big flavours, homely soups, stews and curries that seem so apt at this time of year sometimes I crave a little delicacy. Something subtle, light and simple is what I’m after and these Lemon Almond Biscuits are exactly that. Just the ticket at the end of a busy day with a cup of tea, preferably Earl Grey. These little biscuits take less than half an hour from start to finish; perfect.

Ingredients

You will need (for around 15 biscuits):

  • 150g butter, cubed
  • 75g caster sugar
  • 150g plain flour
  • 25g ground almonds
  • Zest 1 lemon

 

Method

Put all of the ingredients into a mixer or a bowl and combine to form a dough.

Preheat an oven to 150C.

Divide the dough up into small balls, slightly smaller than a golf ball, then put onto greased trays. Leave a little room between each of them so they can spread out. Press the top of each one lightly with a fork.

Bake in the oven for 15-20 minutes or until lightly golden. Leave to cool slightly before transferring to a wire rack to cool completely.

These aren’t the snappiest of biscuits, they’re not supposed to be. They are ever so slightly soft in the middle and all the better for it. If you would prefer them to be crisper then just press them a little more with the fork to make them thinner. The lemon and almond flavours are subdued and these easy biscuits are the perfect antidote to a busy autumn evening. Uncomplicated to bake, unfussy to eat and with all the comfort of a good shortbread I’ll be keeping some of these in the biscuit tin for the next few months.

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