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How To Make The Best Shortbread Cookies Ever

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How to make the best easy shortbread cookies in almost any flavor! These shortbread cookies are soft and buttery, made with just 3 ingredients and no eggs needed. You can customize the toppings to make pretty much any flavor you like. I made a Reese’s peanut butter cookie, a Kinder Bueno cookie, and an Oreo Nutella cookie.

Ingredients:

For the shortbread cookies:

215g salted butter, softened (15 tbsp or 1 cup minus 1 tbsp)
115g granulated sugar (1/2 cup + 1 tbsp)
325g plain flour (2 2/3 cups)

For the topping:

1 tbsp of spread per cookie (e.g. peanut butter, Nutella, Biscoff, or hazelnut spread)
1 tbsp (15g) melted chocolate per cookie (e.g. Milk chocolate, White Chocolate, or Kinder Chocolate)
Toppings: Reese’s Minis, Oreos, Kinder Bueno

For my U.S. audience, use the measurements given in (brackets). Let me know if you need any more conversions or tips!

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How to Make a Spooky Spider Web Pie | Halloween Dessert Idea

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Here’s how to make an easy salted caramel spider web pie (or tart as we call it in England). In this video, I’ll show you how to make this spooky spiderweb pie, that’s not only delicious but also perfect for any Halloween party or family gathering. Whether you’re hosting a haunted dinner or just looking for a festive dessert, this easy-to-follow recipe is sure to please your guests at your next Halloween celebration.

It’s super easy to make, there’s no baking involved and it tastes amazing!

It has a buttery Oreo base, a sweet salted caramel filling, topped with a rich chocolate ganache, and white chocolate spiderweb.

Ingredients:

For the base:
* 350g Oreos – approximately 3 ½ cups of Oreos (about 30-35 Oreos)
* 125g unsalted or salted butter, melted – 9 tablespoons

For the filling:
* 250g thick ready-made salted caramel sauce (e.g Sainsbury’s taste the difference salted caramel sauce) – approximately 1 cup of thick ready-made salted caramel sauce

For the topping:
* 230g dark chocolate – approximately 8 ounces of dark chocolate
* 280ml double cream – approximately 1 ¼ cups of heavy cream (since double cream isn’t as common in the U.S., heavy cream is the best substitute)

For the spiderweb:
* 40g white chocolate – approximately 1 ½ ounces of white chocolate
* 2 tbsp (30ml) double cream – 2 tablespoons of heavy cream

Tin: 9” pie dish (mine is a loose bottom tin)

Tip: The best way to up your baking skills is to put down the cups and get a kitchen scale to measure your ingredients accurately

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Happy Baking Everyone!

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How To Make The Best Lemon Loaf Cake (So Easy)

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How to make the best lemon loaf cake ever. This amazing lemon pound cake is so delish, the drizzle and lemon syrup makes the sponge so deliciously moist. All the ingredients are below, so follow along if you want to make this easy zesty lemon cake.

Measurements are both metric and US measurements

Cake:
225g margarine or butter, softened – 1 cup (2 sticks) margarine or butter
225g caster sugar (or granulated/white sugar) – 1 cup caster sugar (or granulated sugar)
4 large eggs, room temp
225g self raising flour (or 225g plain/all purpose flour + 2 tsp baking powder) – 1 3/4 cups self-raising flour
Zest of 1-2 lemons

Lemon syrup:
50g icing sugar (powdered sugar) – 1/3 cup powdered sugar
45ml lemon juice (3 tbsp – approx 1 large or 2 small lemons) – 3 tablespoons lemon juice

Lemon icing:
150g-170g icing sugar (more if needed) – 1 1/4 to 1 1/3 cups powdered sugar (adjust for consistency)
1 tbsp lemon juice
1 tbsp milk (any)

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