british

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | 0 comments

A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
Course: Dessert, Snack
Cuisine: British, Scottish
Keyword: chocolate, cocoa nibs, cookies
Author: Beth Cato

Equipment

  • 9×9 pan

Ingredients

  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 3/4 cup chocolate chips
  • 2 Tablespoons cocoa nibs

Instructions

  • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
  • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
  • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
  • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
  • Store in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | 0 comments

    Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    Use a good quality cheddar here to really take these puddings to the next level.

    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    Modified from Bake from Scratch Magazine.

    Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

    These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
    Course: Side Dish
    Cuisine: British
    Keyword: cheese, quick bread
    Servings: 2
    Author: Beth Cato

    Equipment

    • metal muffin pan
    • blender

    Ingredients

    • 3/4 cup milk or half & half
    • 2 large eggs room temperature
    • 3 Tablespoons unsalted butter melted, divided
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/4 cup quality cheddar cheese (25 grams), freshly grated
    • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

    Instructions

    • Preheat oven at 425-degrees.
    • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
    • In a small bowl, toss together grated cheese and chives.
    • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
    • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
    • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
    • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

    OM NOM NOM!

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      Bready or Not Original: English Toffee

      Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

      English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

      Bready or Not Original: English Toffee

      Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

      Bready or Not Original: English Toffee

      There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

      Bready or Not Original: English Toffee

      And homemade is always better, right?

      Bready or Not Original: English Toffee

      Bready or Not Original: English Toffee

      This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
      Course: Dessert
      Cuisine: British
      Keyword: almond, candy, chocolate, no bake
      Author: Beth Cato

      Equipment

      • 10x15x1-inch jelly roll pan
      • candy thermometer
      • uneven spatula

      Ingredients

      • nonstick spray
      • 1 cup unsalted butter 2 sticks
      • 1 1/4 cup white sugar
      • 2 Tablespoons water
      • 1/8 teaspoon salt
      • 3/4 cups almonds slivered or sliced, divided
      • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
      • Maldon sea salt or other fancy salt for top, optional

      Instructions

      • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
      • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
      • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
      • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
      • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
      • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

      *OM NOM NOM!*

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        Bready or Not Original: Golden Syrup Snack Cake

        Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

        Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

        Bready or Not Original: Golden Syrup Snack Cake

        I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

        Bready or Not Original: Golden Syrup Snack Cake

        Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

        Bready or Not Original: Golden Syrup Snack Cake

        The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

        Bready or Not Original: Golden Syrup Snack Cake

        This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

        Bready or Not Original: Golden Syrup Snack Cake

        Recipe heavily modified and converted in measurement from a recipe found at the BBC.

         

        Bready or Not Original: Golden Syrup Snack Cake

        Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
        Course: Breakfast, Dessert, Snack
        Cuisine: British
        Keyword: cake, golden syrup
        Author: Beth Cato

        Equipment

        • 8x8 or 9x9 pan

        Ingredients

        Cake

        • 1/2 cup unsalted butter 1 cube
        • 1/2 cup turbinado or other raw sugar
        • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
        • 1 3/4 cup all-purpose flour
        • 1 large egg
        • 2 teaspoon baking powder
        • 1 teaspoon ground ginger
        • 1/4 teaspoon salt
        • 2/3 cup milk or half & half

        Glaze

        • 2 Tablespoons golden syrup

        Instructions

        • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
        • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
        • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
        • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
        • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
        • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not: British Flapjacks

          Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 2 comments

          Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

          British Flapjacks

          In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

          British Flapjacks

          I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

          British Flapjacks

          This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

          British Flapjacks

          My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

          British Flapjacks

          I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

          I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

          Bready or Not: British Flapjacks

          What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
          Course: Breakfast, Snack
          Cuisine: British
          Keyword: bars, chocolate, granola
          Author: Beth Cato

          Equipment

          • 8x12x1-inch pan (small jelly roll pan)

          Ingredients

          Flapjacks

          • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
          • 1/4 cup corn syrup
          • 1/2 cup light brown sugar packed
          • 2 1/2 cups rolled old-fashioned oats

          Chocolate Drizzle

          • 1/2 cup semisweet chocolate chips
          • 1 teaspoon shortening

          Instructions

          • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
          • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
          • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
          • Bake for 30 minutes.
          • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
          • Use foil to lift contents onto cutting board. Slice again to separate.
          • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
          • Store in sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not Original: Millionaire Shortbread

            Posted by on Jan 8, 2020 in Blog, blondies, Bready or Not, british, chocolate | Comments Off on Bready or Not Original: Millionaire Shortbread

            Millionaire Shortbread. Gorgeous. Delicious. A little bit of extra effort to make, but SO WORTH IT.

            Bready or Not Original: Millionaire Shortbread

            I wanted to concoct the best-possible Millionaire Shortbread. This involved strenuous testing of recipes. Much baking. Much reliance on test subjects (husband and his co-workers).

            The resulting feedback? I wrote it down.
            “This shortbread is enjoyed, and feared.”
            “To call them excellent would be an insult to your wife.”

            Bready or Not Original: Millionaire Shortbread

            So yeah. The test subjects approved. I personally would rank this up there with my best all-time bakes, because it really combines the best of everything.

            Bready or Not Original: Millionaire Shortbread

            The shortbread layer is firm yet soft. THEN THAT CARAMEL. It is thick, luscious, and sweet. The chocolate provides the perfect balance, especially with the help of some Maldon salt flakes.

            Bready or Not Original: Millionaire Shortbread

            Do note that the ganache needs to be semisweet chocolate, or an even darker variety. Milk chocolate is just too sweet against that thick caramel. I say that, and I usually prefer milk chocolate.

            Bready or Not Original: Millionaire Shortbread

            I wish I could say how long this keeps in the fridge, but my test subjects were a bit too voracious to provide perspective on that point.

             

            Bready or Not Original: Millionaire Shortbread

            This Millionaire Shortbread is pure rich indulgence, and so worth the extra effort to make!
            Course: Dessert, Snack
            Cuisine: British
            Keyword: bars, chocolate, cookies
            Author: Beth Cato

            Ingredients

            Shortbread Crust

            • 1 cup unsalted butter 2 cubes, softened
            • 1/3 cup white sugar
            • 1/3 cup light brown sugar packed
            • 1 egg yolk
            • 3/4 teaspoon vanilla extract
            • 2 1/4 cups all-purpose flour
            • 1/2 teaspoon salt

            Caramel

            • 2 14-ounce cans sweetened condensed milk
            • 14 Tablespoons unsalted butter
            • 1 cup light brown sugar packed
            • 1/3 cup light corn syrup
            • 1 teaspoon vanilla extract
            • 1/4 teaspoon salt

            Chocolate Ganache

            • 11 ounces semisweet chocolate chips
            • 4 Tablespoons unsalted butter 1/2 stick
            • Maldon sea salt flakes for top, optional

            Instructions

            Shortbread base

            • Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
            • In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
            • Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
            • Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

            Caramel

            • In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
            • Remove pot from heat and promptly stir in vanilla extract and salt.
            • Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

            Ganache topping

            • In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
            • Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
            • Store bars in fridge with waxed paper between layers. Keeps for days.

            OM NOM NOM!

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