Recipe: Delicious Shortbread with Strawberries and Whipped Cream

Shortbread is the food of the gods. This easy to bake, deliciously addictive, buttery and crumbly biscuit may be Scotland’s greatest vindication where cuisine is concerned. Traditional shortbread is made of nothing but awesome butter, sugar and flour and will save your ass when facing a sudden onslaught of uninvited guests. To go the extra mile, add fresh strawberries and whipped cream to make this an unforgettable dessert experience!

~ Basic Shortbread Recipe ~
(for about 30 or so biscuits)

  • 300g plain white flour
  • 200g butter (unsalted)
  • 100g white sugar
  • small pinch of salt
  • optional: some liquid vanilla extract

Add all ingredients in a bowl and knead with your bare hands until the dry crumbly mass sticks together. Roll the dough (I prefer 5-6mm for thickness but no less than 3mm) and cut into whatever shape you prefer. I’m lazy, so I do uneven squares.

Place on the baking sheet and bake for 15-20mins at 180°C. Once the biscuits start turning a dark golden around the edges, remove from the oven and leave on a cooling rack for at least 15mins.

shortbread02

We already ate a few…

This is where you’re done with the basic shortbread recipe – but we’re just halfway! For divine foodgasm, slice up some fresh strawberries and give them a nice tumble with a bit of powder/icing sugar in a bowl. Next, whip up some cream until light and fluffy.

~ How to serve ~

I like to do three layers of biscuits (still slightly warm after baking) per person or serving. Use a small dessert bowl and start off with some strawberries on the bottom. Break one biscuit in half (or quarters depending on size) and then cover with a spoonful of whipped cream. Rinse and repeat until you’re satisfied with the quantity. Always finish with cream and strawberries on top.

Congratulations – you have officially entered shortbread heaven! OMNOMNOM

shortbread

Fair warning: guests will be back for more.

The Best Molasses Cookies in the Entire World

And when I say “entire,” I mean E-N-T-I-R-E. And I’m very serious about it. In case you hadn’t noticed, I’m also serious about cookies, so this post is doubly serious! Seriously delicious!

Hahahaha! Ha..ha… …ahem…

In my neck of the woods, December is month of cookie swaps, which are really little more than an excuse to drink gin and eat cookies before dinner. Or coffee…and cookies. What did I say? Anyway, I picked up this recipe from my mother years ago. She always made molasses cookies around the holidays, and I loved every last crumb of those rich, spicy delights. Turned out that what I thought was a “secret family recipe” was, in fact, pilfered from the back of the molasses jar, with one little difference. If you happen to have Grandma’s® Molasses in your local stores, that’s where you’ll find this recipe. But, that one little difference added by my mother — coffee — sends these cookies to the moon. It’s optional, and the change in the flavor is subtle, but it’s there. Give the recipe a try with and without the coffee and see if you can taste the difference.

Or just enjoy some darn fine cookies with another glass of gin. Coffee. You know what I mean.

The Best Molasses Cookies in the Entire World

Ingredients

1/2 cup butter or shortening, softened
1 cup light brown sugar
1 egg, beaten
1/4 cup molasses
1/4 cup liquid gold, er…coffee, the stronger the better (optional, but…c’mon)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
a couple tablespoons of white sugar in a small bowl (also optional)

Instructions
  • Preheat oven to 375 degrees and grease cookie sheet(s).
  • Sift together flour, baking soda, salt, and spices into a small bowl.
  • In a large bowl, blend butter and brown sugar. Mix in egg, molasses, and coffee.
  • Stir flour mixture into wet ingredients until everything is just moistened.
  • Chill the dough for at least 30 minutes. (Dough can be made and chilled several hours in advance.)
  • Roll the dough into small balls. (Golf ball-sized dough balls will produce cookies that are about 3-4 inches across, which makes about 18-20 cookies, so judge accordingly.)
  • If you want a frosty, crispy topping on your cookies, dip the balls into the bowl of sugar, coating one side only.
  • Place dough (sugared-side up, if applicable) on sheet pans. For an extra crackly look, sprinkle a couple drops of water onto the tops of each cookie.
  • Bake for 10 minutes or until edges are slightly browned and set. (Don’t overbake!)

The cookies are great warm or cooled with gin coffee.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.

Soft pumpkin cookies with peanut butter and milk chocolate chips

First off, I just wanted to say thank to everyone who voted in the Eating While Gaming poll. So far it looks like most of you prefer to have small snacks while you battle in the virtual world. My hat off to all of you for your multitasking abilities! The poll is still open if you’d like to cast your vote.

Now, onto the task at hand. The following recipe is my contribution to the pumpkinstravaganza that occurs at the start of every fall. In addition to the autumn staples of pumpkin pies and squash soups, I’ll try a few new pumpkin recipes every year to see if any are worthy of being placed into my regular rotation. In previous years I’ve been addicted to various pumpkin breads. This year, I went out on a limb and decided it was time I try to accept the combination of pumpkin and chocolate.

In my mind, pumpkin and chocolate are two great tastes that don’t taste great together. I’m not a big fan of spicy chocolate. That is, chocolate flavored with the likes of cinnamon and such. (Cayenne and chocolate is brilliant!) Since you can’t make anything pumpkin without spice, I’ve always avoided recipes that commingle pumpkin and chocolate. But a recent perusal of our pantry and a desire for something different in the pumpkin department was all that was needed to bring about change, because I’m now pretty much in love with these cookies: soft pumpkin cookies with peanut butter and milk chocolate chips. Why peanut butter/chocolate chips? Because the choice came down to those or semi-sweet chocolate chips, and I already had plans for the latter. Remarkably, the peanut butter and milk chocolate chips work really well in this recipe. They aren’t strong or overly sweet, and they don’t compete with the spice and pumpkin flavors.

After perusing the web for recipes, I came up with my own. One of the big differences is that I used both all-purpose and bread flour. While I’d like to have a fancy, scientific reason for this, things went that way because I didn’t have enough all-purpose flour. I think the bread flour definitely helped the cookies turn out beautifully moist and chewy — somewhere between fluffy cake and a traditional, biscuit-y cookie. Because of their texture, they are great straight out of the oven or completely cooled. And they are simply divine with cold milk or hot coffee.

Soft pumpkin cookies with peanut butter and milk chocolate chips

Ingredients

2 cups all-purpose flour
1 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
(you could probably also use a couple teaspoons of pumpkin pie spice in place of the individual spices)
2 sticks (1 cup) softened unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg (large or XL)
2 teaspoons vanilla extract
1 cup 100% pumpkin puree (PLEASE no pumpkin pie mix!)
1 bag peanut butter and milk chocolate chips

Instructions
  • Preheat oven to 350 and line 1-2 cookie sheets with parchment, foil, or silicone mats.
  • Sift together all the dry ingredients in a medium-sized bowl.
  • Place the butter in a large mixing bowl along with the granulated and brown sugars. With a hand mixer (or using a stand mixer, lucky you!) cream together the butter and sugars on medium speed until mixture is light yellow and fluffy.
  • Lower the mixing speed and add in the egg, vanilla, and pumpkin. Mix well.
  • Add in the dry ingredients to the wet ingredient by large cup fulls, mixing well after each addition.
  • Remove the mixer once done and stir in the chips by hand.
  • Drop the dough by spoonfuls (large, small, whatever you like) onto the baking sheets. Bake for 10 minutes or until the edges look firm and slightly browned.
  • When you take the pan out of the oven, let it rest for two minutes before removing the cookies to cooling racks.

Be sure to have a tasty libation at the ready and have at!


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.