shortbread

Lavender Lemon Curd Linzer Cookies

March 30, 2022 By Ashley Leave a Comment

One of the best spring flavor combinations – lavender and lemon – is here on the blog today with my super cute, spring flower themed lavender lemon curd linzer cookies. Tart, sweet and silky lemon curd sandwiched between buttery, tender, and crumbly lavender lemon shortbread cookies are a must bake this season.

Lavender Lemon Linzer Cookies

Dried culinary lavender is what gives these lavender lemon linzer cookies their lavender flavor. Processing the lavender in the food processor with the flour, lemon zest and salt finely chops up the lavender and disperses it throughout the flour mixture. The lemon and lavender are well balanced so that you get flavors from both that are lovely, sweet and fragrant, not soapy and pungent.

As when making any kind of shortbread, a light hand is required when mixing and cutting out the cookies. When beating the butter and the sugar, beat just until well combined. Avoid beating too much air into the mixture as it can cause the cookies to spread. Beat in the flour mixture just until combined. Wrap the dough in plastic wrap and chill it before rolling it out.

Roll and cut out the dough using a flower cookie cutter. I like to roll the dough out on a non stick baking mat. Typically I will place a piece of parchment over the dough and roll it out that way so that there isn’t any dough sticking to the rolling pin. This method also prevents too much reworking of the dough, keeping the cookies tender and light. Bake the cookies until they are beginning to lightly brown around the edges.

Lemon Curd

Every baker should have a go to lemon curd recipe in their recipe collection and this one is my mine. This curd is silky, and tart with the right amount of sweetness. And, no metallic taste that can sometimes accompany citrus curds.

Working the lemon zest into the sugar maximizes and intensifies the lemon flavor of the curd. Mix the zest into the sugar until it is grainy, moist and very fragrant. Cook the lemon sugar, egg, egg yolks, lemon juice and salt until thickened. Strain the curd to get discard the zest and any curdled egg. Whisk in butter to help thicken the curd and give it a silkier texture. Chill the curd completely before using.

Assembling the Cookies

Dust the cooled cookies with the center cut out with a light dusting of powdered sugar. On the solid cut out cookies, place a 1 1/2 – 2 teaspoons of lemon curd in the center. I like to load my cookies with as much curd as I know won’t be squish out of the cookies when a bite is taken. Place the powdered sugar dusted cookies on top and push down gently until the curd reaches the edge of the cookie.

If you make my lavender lemon curd linzer cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more lemon recipes, check out these posts:

Lemon Jasmine Blueberry Scones

Lemon Meringue Cheesecake

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Lavender Lemon Shortbread Bars

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Lavender Lemon Curd Linzer Cookies

Silky, tart and sweet lemon curd sandwiched between buttery lemon lavender shortbread cookies

Prep Time20 mins

Cook Time25 mins

Chill2 hrs

Total Time2 hrs 45 mins

Course: Dessert

Keyword: funfetti sandwich cookies with marshmallow buttercream filling, lavender, lemon curd, linzer cookies, shortbread cookies

Servings: sandwich cookies

Equipment

Flower cookie cutters I used a 3" cutter
Round cookie cutters I used a 1" cutter
Electric Stand Mixer

Ingredients

Lavender Lemon Cookies

2 ¼ cups (270g) all purpose flour
¾ teaspoon culinary lavender
2 teaspoons lemon zest
¼ teaspoon fine sea salt
1 cup (226g) unsalted butter, room temperature
½ cup (57g) powdered sugar
½ teaspoon pure vanilla extract

Lemon Curd

3 large egg yolks
1 large egg
½ cup (99g) granulated sugar
⅓ cup (76g) lemon juice
2 teaspoons lemon zest
⅛ teaspoon fine sea salt
4 tablespoons (56g) unsalted butter, room temperature

Instructions

Make the lemon curd.

Combine the sugar and lemon zest into a bowl. Rub the mix between your hands to release the oils of the zest.
Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly.
Add the lemon juice and whisk to combine.
Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Whisk continuously to keep the mixture moving so your eggs don't scramble.
Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F.
Take the curd off of the heat and whisk in the butter. Strain the curd into a container and place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming.
Refrigerate curd for at least 2 hours or up to a week.

Make the lavender lemon linzer cookies.

In a food processor, pulse together the flour, lavender, lemon zest and salt until well blended. You want the lavender to be dispersed and chopped up a bit.
In the bowl of a stand mixer, combine the softened butter, and powdered sugar and beat together on medium speed until creamy and combined.
Reduce the mixer speed to low. Add the flour mixture and beat just until combined.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 30 minutes.
Line two baking sheets with parchment paper, and set aside.
Dust your work surface with flour. Roll out cookie dough to about 1/4 inch thick.
Using a 3" flower shaped cutter, cut out flower shapes. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
Place the cookies 2" apart on the baking sheets.
Using a 1" round cutter, cut a hole into the center of 12 of the cookies.
Place the cookies into the refrigerator to chill for an additional 30-40 minutes.
Preheat oven to 350F while the cookies are chilling.
Bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the cookies with the holes in them on a cookie sheet and sift a light dusting of powdered sugar over the top.
Spread 1 1/2 teaspoons of curd on each whole cookie. Carefully top each with a sugar dusted cookie and press down gently to create a cookie sandwich.
Cookies will stay fresh in an airtight container in the refrigerator for up to 3 days.

Apple Pie Bars

November 1, 2021 By Ashley Leave a Comment

It’s November and I am still obsessing over apples. I love baking with apples, and while I like baking with pumpkin too, apples are my fall baking favorite. Today I’m sharing with you my apple pie bars. Granny Smith and Honeycrisp apples caramelized in butter, brown sugar, cinnamon, nutmeg and apple cider are piled onto a buttery, crisp shortbread-like crust and topped with a crunchy walnut and oatmeal streusel topping.

This recipe makes a full 13×9 pan and can feed quite a few people (12-16) – perfect for any fall parties or get togethers. And let me tell, you these are most definitely a crowd pleaser. They will go fast. However, you can half the recipe for an 8×8 or 9×9 pan if you want less servings.

The walnut crumble topping

I really wanted this topping to highlight walnuts and oats. Both go so well with the apples and the topping provides a crunchy and chewy textural contrast to the crust and softened apples. Toast the walnuts before using, as toasting will deepen and enhance the flavor. Don’t like walnuts? You can replace the walnuts with the nut of your choice though I would recommend almonds or pecans. Make the topping after making the crust (in the same food processor bowl) then pop the topping into the fridge to keep cold until baking.

The crust

The crust is similar to a shortbread crust. This buttery, crisp, lightly sweetened crust is the perfect vehicle to pile on loads of caramelized apples. Sugar, flour and salt are combined in the bowl of a food processor, followed by room temperature butter and processed until large clumps form. Press the dough into the lined pan, using the bottom of a measuring cup to pack and even out the crust. I like to use an offset spatula to even and smooth out the top crust.

Apple Pie Filling

My apple pie filling has multiple uses so this is a good filling to make on repeat. It makes for fantastic cake filling or ice cream topping. The apples are cooked, reduced and caramelized with butter, brown sugar, cinnamon, nutmeg and apple cider. Your kitchen will smell amazing. Let the filling cool completely before using.

If you make these apple pie bars, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more fall baking recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Brown Butter Maple Pecan Cookies

Brown Butter Pumpkin Spice Snickerdoodles

Chai Spiced Apple Cranberry Pie

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Apple Pie Bars

Caramelized apples made with butter, brown sugar, cinnamon and apple cider on a crisp shortbread crust and topped with a walnut cinnamon oat streusel

Prep Time30 mins

Cook Time1 hr 20 mins

Course: Dessert

Servings: – 16 bars

Ingredients

Crust

1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
2 ½ cups (420g) all purpose flour
½ teaspoon fine sea salt

Walnut Oatmeal Topping

1/4 cup (38g) walnuts, chopped and toasted
¾ cup (90g) all purpose flour
⅓ cup (142g) light brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, cold and cubed
1/3 cup (59g) old fashioned oats

Apple Pie Filling

¼ cup (57g) unsalted butter
1/3 cup (142g) light brown sugar, packed
8 medium baking apples, peeled, cored and thinly sliced I used Granny Smith and Honeycrisp
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
⅓ cup (151g) apple cider

Instructions

Crust

Preheat the oven to 350F and line an 12×9 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the bars easily once it is set).
In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
Add the butter and pulse until the mixture begins to form large clumps.
Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
Bake for 25-30 minutes, or until the crust begins to brown. Let cool completely.

Walnut Oatmeal Topping

While the crust bakes, prepare the walnut oatmeal topping.
In the bowl of the same food processor used to make the crust, place the flour, brown sugar, cinnamon and salt. Pulse to mix.
Add the butter cubes and pulse until mixture begins to stick together and form small clumps.
Add the oats and pulse to incorporate.
Remove the bowl from the food processor and remove the center blade. Stir in the walnuts. Cover with plastic wrap and store in the refrigerator until ready to use.

Apple Pie Filling

In a large skillet with deep sides, melt the butter with the brown sugar over medium high heat.
Add the apples to the skillet and cook, stirring occasionally, until the apples have softened, about 10 minutes.
Stir in the cinnamon and nutmeg along with apple cider.
Cook until the apples have caramelized, softened and the liquid has evaporated, about 15 minutes.
If there is any sticking, add a tad more apple cider to the skillet to scrape off the bits to the pan. Let cool.

Assemble Bars

Once cooled, spread the apple pie filling evenly over the crust.
Evenly scatter the walnut oat topping over the apples.
Bake for 50-60 minutes until the topping has turned golden brown. Rotate the pan halfway through baking.
Let the bars cool completely on the rack before slicing and serving.

Notes

Bars can be frozen for a month.

Bars can be stored at room temperature in an airtight container for up to 3 days.

Persian Love Cookies

August 20, 2021 By Ashley Leave a Comment

Any time I get to decorate bakes and cakes with flowers is a win for me. Rose petals are so pretty and the pop of color makes these cookies really stand out. These Persian love cookies are not only beautifully decorated, but they’re also absolutely delicious. Made with lemon zest, cardamom, pistachios and rose water, these shortbread cookies are tender, buttery, and highly addictive. It’s hard to eat just one. Dip them in white chocolate and sprinkle with dried rose petals and chopped pistachios and they are perfect for serving with a cup of tea.

What are Persian love cookies?

My Persian love cookies are an adaptation of the Persian love cake, a popular and traditional cake that originates from the middle east. The unique and distinctive flavors of this well known cake – cardamom, lemon, rose and pistachio – were used to make my Persian love cookies. The flavors in these cookies work so well and they complement each other. The Persian love cake is also sometimes flavored with saffron, orange, various spices like cinnamon or ginger, and almond.

How to make these cookies

Sugar and butter are beaten with lemon zest. Adding the lemon zest in this step allows the oils of the lemon zest to infuse the butter/sugar mixture with a stronger lemon flavor. Vanilla and rose water are beaten in next. Rose water has a very strong rose scent which also means it has a very strong rose flavor. A little goes a very long way with these cookies, so I used 1/4 teaspoon. For a more prominent rose flavor, you can add up to 1/2 teaspoon without making the cookies taste like rose soap. The idea is to use these strong flavored ingredients – rose water, cardamom and lemon in a balanced way and still able to taste the buttery shortbread without making the flavors too overpowering.

Flour, salt, cardamom and pistachios are added to the butter/sugar mixture and beaten until just combined. Don’t over mix as this will make the cookies tough. The dough needs to chill for 30 minutes to relax the gluten. This will make them easier to roll out. I chose to use a scalloped edge cookie cutter but you can use any cutter you like. A 2 1/2″ cookie cutter will make 22-24 cookies.

Chill the cookies after they are cut out to firm them up a bit before baking. Bake until the cookies are light golden brown and allow them to cool before dipping them in white chocolate. Place some edible rose petals on the white chocolate and sprinkle with chopped pistachios. Let the white chocolate set up before serving.

If you make my Persian love cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Red Velvet Macarons

Pistachio Cherry Linzer Cookies

Brown Butter Maple Pecan Cookies

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5 from 1 vote

Persian Love Cookies

A buttery and tender shortbread cookie made with lemon zest, cardamom, rose water and pistachios, dipped in white chocolate and topped with edible dried rose petals and chopped pistachios

Prep Time15 mins

Cook Time17 mins

Chill1 hr

Course: Dessert

Servings: -24 cookies

Ingredients

1 cup (226g) unsalted butter, room temperature
1/2 cup (60g) confectioner's sugar
zest of 1 lemon
¼ – ½ teaspoon rose water See notes above.
1/2 teaspoon pure vanilla extract
2 ¼ cup (306g) all purpose flour
¼ teaspoon fine sea salt
½ teaspoon cardamom
½ cup (57g) chopped pistachios
1 cup (170g) white chocolate chips or wafers
Chopped pistachios, for sprinkling
Dried rose petals, for sprinkling

Instructions

In the bowl of a stand mixer, combine the softened butter, lemon zest, and confectioners sugar and beat together on medium speed until creamy and combined.
Beat in the vanilla and rose water.
Reduce the mixer speed to low. Add the flour, salt, cardamom and pistachios and beat just until combined.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 30 minutes.
Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
Place the cooking sheets into the refrigerator to chill for 30-45 minutes.
Preheat the oven to 350F while the cookies are chilling.
Once the cookies are properly chilled, bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the white chocolate into a microwave safe bowl.
Melt the chocolate in 30 second increments in the microwave until the chocolate has melted.
Dip the cookies into the white chocolate.
Before the chocolate is set, sprinkle with chopped pistachios and top with edible rose petals. Let the chocolate dry, then serve.

London Fog No Churn Ice Cream with Honey Shortbread

August 3, 2021 By Ashley Leave a Comment

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

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5 from 3 votes

London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies

Prep Time15 mins

Cook Time30 mins

Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

2 cups (480g) heavy whipping cream
5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
1 (14oz/396g) can sweetened condensed milk
2 teaspoons pure vanilla paste

Honey Shortbread

3/4 cup + 1 tablespoon all purpose flour
3 tablespoons granulated sugar
6 tablespoons unsalted butter, cold, cubed
1/4 teaspoon fine sea salt
1 tablespoon honey
flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
Heat the cream until simmering. Don't boil.
Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
Place the shortbread in the fridge to chill for 30 minutes.
Bake the shortbread for 30-40 minutes until golden brown.
Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Chop up the shortbread into bite sized pieces.
Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Florentine Bars

November 25, 2020 By Ashley Leave a Comment

Christmas baking has began in my house, and what better way to start the season off than with these truly magical Florentine bars. Flavored with honey and orange, these caramel and almond topped shortbread bars are so delicious and so very hard to eat just one. Drizzle the bars with dark chocolate, and they rival any candy bar. These bars would make a beautiful addition to any cookie box or gift. and they ship really well too.

What are Florentines?

Florentine cookies, or lace cookies as they are sometimes called, are typically filled with nuts, dried and candied fruits. They are usually dipped in chocolate, and can be fickle to make in their traditional form. Traditional Florentines are delicate, chewy, sticky and absolutely amazing. One of my favorite cookies. To make my Florentines a bit easier to make, and ship to family, I put my Florentine mixture on a thin shortbread crust. Crisp, chewy and sticky and delicious.

How to make the shortbread crust

The shortbread crust is easily made in a food processor (yay for shortcuts!) and pressed into a lined 8×8 square pan. My trick for getting flat and even crust is to push it in with the flat side of a bench scraper. For you weirdos like me that must have a perfect looking, even crust, this method is super satisfying and makes for a super flat crust. The crust is baked until lightly golden and cooled.

How to make the caramel topping

While the crust cools, the sugar, corn syrup, and water are combined and heated until amber in color. Butter and honey are added followed by cream. orange zest, vanilla and salt. Toasted, sliced almonds and any other dried or candied druit are mixed into the caramel. Glacé cherries, dried cranberries, figs, or candied oranges are so good in these bars. You can also use any nut you like. Hazelnuts would be delicious. When the nuts and fruit are mixed in, the caramel is spread over the cooled crust. The bars are baked until bubbly.

When the bars are cooled, they are cut into servings. Whilst baking, the caramel seeps down the side and coats the sides shortbread. Sometimes I cut off the outside edges of the bars (and I eat them, obvs) so that you can see the crust and topping, especially if I’m gifting these. Drizzle the bars with melted dark chocolate. Once the chocolate sets, the bars can be wrapped in parchment and tied off with twine or a decorative. Stack the wrapped bars in cookie boxes and they make a gorgeous gift.

If you make these Florentine bars, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more holiday cookie recipes, check out these posts:

Snowflake Sugar Cookies

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

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Florentine Bars

Prep Time15 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Keyword: caramel bars, florentine bars, florentines, nuts, shortbread crust

Servings: -12 servings

Equipment

Food processor

Ingredients

Shortbread Crust

1 ¼ cups (210g) all purpose flour
1/4 cup (50g) granulated sugar
1/2 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, cold

Caramel Topping

3/4 cup (150g) granulated sugar
1/3 cup (76ml) water
1 tablespoon corn syrup
6 tablespoon unsalted butter, room temperature
1/4 cup (84ml) honey
1/2 cup (114ml) heavy cream
1 teaspoon orange zest
2 cups (172g) sliced almonds, toasted
1/4 teaspoon fine sea salt
1/3 cup (70g) bittersweet chocolate, chopped

Instructions

Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
Add the butter and pulse until the mixture begins to form clumps.
Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 350F on a candy thermometer, or is amber in color.
Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
Cook the mixture until it reaches 250F on a candy thermometer.
Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
Bake the bars until the caramel begins to bubble, about 15-18 minutes.
Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
Remove the bars from the pan. Cut into bars or squares.
Melt the chocolate in the microwave at 30 second increments until melted and smooth.
Transfer the chocolate to a piping bag or a zip top bag and drizzle the bars with chocolate. You can also drizzle the chocolate with a fork.
Let the chocolate firm up before serving. Serve at room temperature.

Blackberry Pie Bars

August 26, 2020 By Ashley Leave a Comment

Blackberries are easily the prettiest berry in my opinion, but strangely the most under utilized berry in my house. We don’t eat them enough, and it’s a shame because they’re so, so good. This past weekend when I was in the mood for a sweet treat, with blackberries on my mind, I made these blackberry pie bars. Ripe, juicy blackberries sit on top of a buttery shortbread style crust, topped with an almond crumb topping, and baked until golden brown and bubbly. Buttery, and crumbly, with a deep sweet tart blackberry flavor, these bars are super delicious and highly addictive.

The crust

The crust for the blackberry pie bars is similar to a shortbread crust. The flour, sugars, salt, lemon zest and butter are combined in the food processor to make a crumbly dough. The dough will stick together if you remove a handful of the mixture out and give it a light squeeze. That’s how you know your butter is cut in properly, and the dough can be pressed into the pan. Before pressing the dough into the pan, reserve a cup of the flour/butter mixture for the topping.

I like to use the bottom of a measuring cup to evenly press in my dough. Once it’s evenly distributed, I use an offset spatula to make it super neat and level. I can’t help myself, I like to make a pretty crust before baking. It’s just one of my baking quirks. The crust gets baked until it’s golden brown, then cooled before adding the blackberry filling.

The topping

Remember that cup of the flour mixture we reserved when making the crust? That is also being used as the topping. Add a little bit of spice by adding some cinnamon, then use your fingertips to work the mixture together a bit to form some larger clumps. You can toss in the toasted almonds at this point, or wait to just sprinkle on after sprinkling on the crumb topping.

The blackberry filling

While the crust is baked, and is cooling, make the blackberry filling. I like to macerate the berries for just a little bit while the crust cools so that the filling is a bit more jammy. I used fresh blackberries, but you can use frozen. Defrost and drain them before using. Cut the berries into halves, or quarters if they’re huge, toss them with a bit of sugar, and lemon juice and let them rest, stirring occasionally. When the crust has cooled, and is just warm, combine the cornstarch with the berries and pour onto the crust. Bake the bars until the blackberries are bubbling around the edges and the topping has baked to golden brown.

The blackberries create this thick and juicy deep purple jam when they bake. The crust is buttery, crumbly, and a bit caramel-y from the brown sugar. The blackberries make the crust around edges of the bars sticky and chewy from the juices seeping down the sides before setting up – easily my favorite part. So, so good. And that almond crumb topping just makes these bars. Buttery and crunchy, with a hint of spice, these bars are the perfect way to use up those summer blackberries.

For more summer treats, check out these posts:

Brown Butter Stone Fruit Tart

Strawberry Rose Buttermilk Cake

Honey Cardamom Peach Galettes

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Blackberry Pie Bars

Ripe, juicy blackberries are baked on top of a buttery shortbread style crust, topped with an almond crumb topping, until golden brown and bubbly.

Prep Time15 mins

Cook Time1 hr

Course: Dessert

Keyword: blackberry bars, blackberry pie, pie bars

Servings: 2x2 squares

Equipment

Ingredients

Crust and Topping

2 ¼ cup (312g) all purpose flour
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons lemon zest
1 cup (226g) unsalted butter, cold, cut into cubes
1/4 teaspoon cinnamon
1/4 cup (32g) sliced almonds, toasted

Blackberry Filling

2 1/2 cups fresh blackberries, halved
1 tablespoon lemon juice
1/2 cup (100g) granulated sugar
1 ½-2 tablespoons cornstarch, use the higher amount if the berries are really juicy

Instructions

Heat the oven to 375F. Line an 8x8 pan with parchment paper.
In the bowl of a food processor, combine the flour, granulated sugar, brown sugar, salt, and lemon zest. Pulse to combine.
Add the butter cubes to the flour mixture. Pulse until the mixture starts to clump together but is still sandy.
Remove 1 cup of the mixture, and turn out the remaining mixture into the prepared pan.
Lightly press the dough evenly into the pan. Bake the crust for 20-25 minutes, or until light golden brown.
Add the cinnamon to the reserved 1 cup of the flour mixture and combine. Use the tips of your fingers to squeeze the dough together to make clumps for the topping. You don't want this part to be sandy.
Add the almonds (or you can wait to sprinkle them on at the before baking), and place the crumbs into the refrigerator to keep chilled.
Place the blackberries, lemon juice, and sugar in a medium bowl. Toss to combine. Let the blackberries sit and macerate while the crust cools.
When the crust is just warm, add the cornstarch to the blackberry mixture and mix until combined.
Pour the blackberry filling onto the crust.
Evenly sprinkle the crumbs and almonds on top of the blackberry filling.
Bake the bars for 35-45 minutes, until the blackberries and juices are bubbling around the edges and the topping is golden brown.
Allow the bars to cool completely before serving.

Salty Bourbon Millionaire Bars

July 6, 2020 By Ashley Leave a Comment

Salty, sweet, smoky, and rich, these salty bourbon millionaire bars are super decadent and so, so delicious. These bars consist of a pretzel shortbread crust, topped with a thick bourbon caramel, topped with bittersweet chocolate and sprinkled with applewood smoked flaky salt. These bars are like a cookie and candy bar in one, and are a total crowd pleaser. Think of these like a Twix candy bar, but a bit more fancier, and soooo much better.

About the ingredients

My salty bourbon millionaire bars have a few ingredients that really make these next level amazing. Typically, millionaire bars have a shortbread crust. In this version, I’ve added salty, crunchy pretzels to the crust. The pretzel flavor really gives these bars more depth of flavor that plays well with the smoky bourbon and salt.

The caramel layer is made with sweetened condensed milk, sugar, unsalted butter, salt, golden syrup and bourbon. Golden syrup is one of my absolute favorite baking ingredients. Similar to corn syrup, golden syrup is made from cane sugar, has an amber color and a delicious caramel flavor. It’s thicker and more stable than corn syrup and provides much more flavor. Though it is a staple in the UK, sometimes golden syrup can be a challenge to find in the US. You can find it in many stores and on Amazon, but if you can’t find it, light corn syrup will work in its place.

Bourbon gives the caramel a smoky, boozy kick. You can use bourbon, whiskey or scotch here – each will lend just a bit of a different flavor to the caramel. You can also omit it, if you don’t want to use alcohol. If you omit the whiskey, replace it with 2 teaspoons of vanilla extract. Really though, this caramel is so good, you’ll want to eat it out of the saucepan with a spoon.

Bittersweet chocolate tops the bars, followed by smoked flaky salt. This salt is a gem, guys. I stumbled upon this applewood smoked flaky salt in my local spice shop, and purchased it, having no idea what I was going to use it for. Until, I developed this recipe. Adding finishing salt to baked goods really makes the individual flavors pop. Adding smoky, almost bacon-like flavor, takes these bars over the top. You can find a variety of smoked salts in supermarkets and online. Maldon makes a great smoked salt that can be found here.

How to make Salty Bourbon Millionaire Bars

The shortbread crust comes together easily and quickly in a food processor. Combine the dry ingredients, and cut in the butter. Pulse in pretzels, taking care to not pulverize them too much. You want them to remain in small chunks for crunch and texture. The crust is pressed into a 13×9 pan. Use an offset spatula to press the dough into the pan evenly. The crust needs to be chilled for 20-30 minutes before baking. Bake the crust until light golden brown, and allow to cool completely.

While the crust is cooling, make the bourbon caramel by combining the sugar, golden syrup, butter and sweetened condensed milk into a large saucepan and simmer until thick, fudge-y and a deep caramel color. Add the salt and the bourbon. I usually use 2 tablespoons of bourbon, but you can add an additional tablespoon or two if you prefer a stronger, boozier flavor. Pour the caramel over the cooled pretzel shortbread crust and allow to cool completely before adding the chocolate.

Once the caramel is cool, melt the chocolate and the syrup for the topping. Choose a good quality chocolate that you enjoy eating. I like using bittersweet chocolate for flavor and to cut through some of the sweetness of the caramel filling. Spread the chocolate over the caramel layer and allow to set. Sprinkle the bars with smoked flaky salt. The chocolate topping will set firm.

Sometimes I like to rush the cooling process by popping these in the fridge for a few minutes. It’s totally fine, but the chocolate will likely crack on top. To avoid this, score the chocolate into squares, when the chocolate is just set, and then pop in the fridge to firm up a bit more. Then cut the bars into squares using the pre-scored lines. It’s best to store and serve the bars at room temperature.

For more decadent, and chocolatey sweets, check out these recipes:

Raspberry Swirl Cheesecake Brownies

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Salty Bourbon Millionaire Bars

Salty, sweet, smoky, and decadent, these bars consist of a pretzel shortbread crust, topped with a thick bourbon caramel, topped with dark chocolate and sprinkled with applewood smoked flaky salt.

Prep Time35 mins

Cook Time25 mins

Chill and Cool1 hr 30 mins

Course: Dessert

Keyword: caramel bars, caramel chocolate shortbread bars, millionaire bars

Servings: servings

Equipment

Food processor

Ingredients

Pretzel Shortbread Crust

1 cup (150g) all purpose flour
1/2 cup (50g) salted pretzels
1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, cold and cubed

Bourbon Caramel

1 can (396g) sweetened condensed milk
2/3 cup (140g) granulated sugar
1/4 cup (75g) golden syrup, or light corn syrup
1/2 cup (113g) unsalted butter
1/2 teaspoon fine sea salt
2-3 tablespoons bourbon
1 cup (150g) bittersweet chocolate, chopped
1 teaspoon golden syrup
applewood smoked salt, for sprinkling

Instructions

Make the pretzel shortbread crust:

Heat the oven to 350F. Line a 8x8 or 9x9 pan with parchment paper.
Combine the flour and sugar in the bowl of a food processor and pulse to combine.
Add the cold, cubed butter and pulse until the mixture starts to resemble coarse meal, with pea-sized butter pieces throughout.
Add the pretzels and pulse until the mixture starts to form large clumps.
Turn the dough out into the prepared pan. Press the dough evenly into the pan using the bottom of a measuring cup or an offset spatula.
Chill the crust for 20-30 minutes.
Bake the crust for 25-30 minutes or until light golden brown. Let the crust cool completely.

Make the caramel:

In a large saucepan, combine the sweetened condensed milk, sugar, golden syrup and butter and mix over low heat until the butter has melted.
Turn the heat up to medium so that the mixture starts to simmer. Stir the mixture over a simmer (slow bubbles) until it turns a deep golden brown and looks like thick caramel fudge, about 10-15 minutes. The mixture will start to pull away from the sides of the pan when stirring.
Remove the mixture from the heat. Add the salt and the bourbon and whisk to combine.
Pour the caramel over the shortbread crust and allow it to cool completely.
Melt the chocolate and the golden syrup in a small saucepan over low heat. Pour the melted chocolate over the caramel layer. Sprinkle the smoked salt over the bars.
Cool until the chocolate is set, then cut into squares. Serve at room temperature.

Strawberries and Cream Shortbread Cookies

January 31, 2019 By Ashley 4 Comments

While the sea of heart shaped pink and red filled chocolate boxes and pastry cases in stores this time of year make this sweets lover swoon, there’s nothing quite as special as a homemade sweet treat on Valentine’s Day. So, given that Valentine’s Day is just around the corner, I wanted to share the perfect sweet treat for you to make for those you love most in life – Strawberries and Cream Shortbread Cookies. Nothing says “I love you” like carbs and homemade cookies.

I’ve been a long time fan of shortbread cookies. They’re amazing in their simplicity and in all of their adaptable ways. When I was in college, I would purchase boxes of Walker’s shortbread cookies from the British shop in the historic area of our town. They were my favorite. I still visit that British store to buy loads of things – tea, Lyle’s golden syrup, and all things Cadbury but I stick to making my own shortbread nowadays.

These strawberries and cream shortbread cookies are buttery and crumbly and full of strawberry flavor. A creamy strawberry white chocolate drizzle on top takes these cookies to next level. The star of these cookies is freeze dried strawberries. These little nuggets are made by extracting all the water from the berries, resulting in a super concentrated flavor. Freeze dried strawberries and lots of other freeze dried fruits can be found at your local grocery store.

This shortbread cookie recipe is made like a traditional shortbread, by combining the butter and sugar, adding flavoring and then the flour and add-ins. It’s important to not whip your butter and sugar, just mix until creamy and well combined. Whipping air into the butter/sugar mixture can contribute to spreading cookies. After the flour is added, and the dough is still crumbly, crushed pieces of freeze dried strawberries are gently mixed in.

The dough is then refrigerated a bit to make it easier to roll out and cut out shapes. I chose to make cute little heart shapes for Valentine’s Day. Once the hearts are cut out, the cookies go back to the fridge to firm up completely before baking. I like to bake my cookies until the edges start to brown slightly. Baking the cookies at a slightly lower temperature than usual will ensure that they cook through but don’t brown on top.

My favorite part of the strawberries and cream shortbread cookies is the creamy pink white chocolate strawberry drizzle on top. Coloring chocolate usually requires oil based food color, or candy color so that the chocolate doesn’t seize. Luckily you don’t need any food color to tint the chocolate for these cookies. Pulverized freeze dried strawberries are mixed with melted white chocolate to make a super creamy, strawberry flavored pink white chocolate, perfect for drizzling onto your cookies. So, so good.

Turn these into conversation heart cookies by using these craft embossing stamps to imprint your favorite conversation heart sayings. Just stamp the letters into the dough before baking.

I’m kind of obsessed with these photos. Those little hands belong to my littlest kiddo, who so badly wanted to be a part of the photo process for these cookies. Those little pink fingers also promptly shoved that cookie in her mouth upon completion of taking the photos.

For more cookie recipes, check these out:

Bakery Style Chocolate Chip Cookies

Funfetti Sandwich Cookies

Brown Butter Maple Pecan Cookies

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5 from 2 votes

Strawberries and Cream Shortbread Cookies

Buttery, crumbly strawberry shortbread cookies drizzled with pink strawberry white chocolate

Prep Time15 mins

Cook Time20 mins

Chilling time1 hr 10 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Keyword: Bakery Style Chocolate Chip Cookies, strawberries and cream, strawberry cookies, strawberry shortbread, strawberry white chocolate cookies

Servings: - 24 medium size cookies

Equipment

Electric Stand Mixer

Ingredients

For the strawberry shortbread cookies:

1 cup (226g) unsalted butter, softened
1/2 cup (60g) confectioners sugar
1 tsp vanilla extract
2 1/4 cup (306g) all purpose flour
1/4 tsp fine sea salt
1/3 cup (10g) freeze dried strawberries, crushed

For the strawberry white chocolate:

1/2 cup (90g) good quality white chocolate, chopped
3 tsps freeze dried strawberries, pulverized

Instructions

In the bowl of a stand mixer, combine the softened butter, confectioners sugar, and vanilla and beat together on medium speed until creamy and combined.
Place the mixer speed to low. Add the flour to the butter mixture and beat until the mixture is crumbly and resembles curds.
Remove the bowl from the mixer. Add the crushed strawberries and gently mix until the strawberries are mixed in thoroughly.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 20 minutes.
Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
Place the cooking sheets into the refrigerator to chill for 45 minutes to an hour. If baking the following day, wrap the cookie sheets with cling film to prevent drying absorbing odors.
Preheat the oven to 325 degrees F while the cookies are chilling.
Once the cookies are properly chilled, bake for 20-25 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the white chocolate into a microwave safe bowl.
Melt the chocolate in 30 second increments in the microwave until only a few lumps of chocolate remain.
Remove the bowl from the microwave and stir until there are no longer any lumps.
Add in the strawberry powder and mix to combine.
Pour the strawberry white chocolate into a piping bag and decorate the cookies as you wish.

Lavender Lemon Shortbread Bars

September 11, 2018 By Ashley 3 Comments

I absolutely love using lemons in cooking and baking. They’re bright, flavorful and so refreshing, easily making them one of my favorite flavors in both sweet (and savory) cooking. My favorite pasta recipe has lemon in it and, truth be told, I’d chose a citrus-y dessert over a chocolate one any day – like these lavender lemon shortbread bars.

I made quite a few batches of these bars when recipe testing, and while I usually test bake things and give them away to friends and neighbors, these lavender lemon shortbread bars didn’t get the chance to leave my kitchen. Each batch was consumed so quickly that I had to fight to get a piece to test the recipe. They’re that good.

I’ve had many great lemon meringue pies and lemon cream tarts over the years, but until I developed this recipe, I wasn’t too impressed with lemon bars. I’ve made and tried many lemon bars over the years and have had some decent ones, but could never find one that was worth the calories. This lemon lavender shortbread bar has a buttery, rich shortbread crust that doesn’t become a soggy mess, a perfect balance of tart and sweet filling (more on the tart side preferred – especially if the tops of the bars are going to be loaded with confectioner’s sugar) and the right ratio of filling to crust. I prefer my lemon bars more custardy with a smooth texture, and this one does not disappoint.

In this recipe, I’ve added lavender to the shortbread crust. I urge you to keep the lavender in this recipe even if you have tried lavender in desserts before and didn’t like it. It is true that lavender can be soapy and overwhelming if overused but that is not the case in this recipe. The lavender is subtle, but compliments and amplifies the lemon flavor. It’s beautifully fragrant and absolutely addictive in this recipe.

The shortbread crust starts like many others, by combining the ingredients in a food processor and pulsing, allowing the lavender to break up and blend into the other ingredients before adding softened butter. While the mixture is sandy and clumpy, it is pressed into a pan evenly and set in the refrigerator to chill for 20-30 minutes. After chilling, the crust is baked until it is a light golden brown.

While the crust is towards the end of baking, the lemon zest and the sugar are mixed together in a bowl. Rub the zest into the sugar. This releases the oils in the zest adding even more lemon flavors to the bars. Flour is then added, to thicken up the filling, followed by eggs, lemon juice and heavy cream. While the crust is still warm, pour the ingredients onto the crust and bake at a reduced temperature until the center has a slight jiggle. It’s better to err on the side of slightly under baked than over baked. You want that filling to remain more of a custard and not super solid.

While I have to admit that many times I’ve dug into these lavender bars with a fork while still hot because they are THAT good, they are best served cut into squares or wedges at room temperature and finished with a dusting of confectioner’s sugar.

Love citrus desserts? Check out these recipes:

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Chocolate Dipped Key Lime Pops

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5 from 3 votes

Lavender Lemon Shortbread Bars

Bright, fresh, sweet-tart and citrusy lemon bars with the addition of subtle, fragrant lavender in a crumbly shortbread crust.

Prep Time15 mins

Cook Time1 hr

Chill30 mins

Total Time1 hr 45 mins

Course: Dessert

Keyword: lavender lemon bars, lemon bars, lemon curd

Servings: 3x3 squares

Equipment

Ingredients

For the shortbread base:

1 stick unsalted butter, cut into cubes, room temperature
1 1/4 cups unbleached, all purpose-flour
1/4 cup granulated sugar
1/4 tsp fine sea salt
1/2 - 3/4 tsp dried culinary lavender

For the lemon filling:

1 1/3 cup granulated sugar
1 tbsp lemon zest
3 tbsp all purpose flour
Pinch of fine sea salt
4 large eggs
2/3 cup freshly squeezed lemon juice
1/3 cup heavy cream

Instructions

For the Shortbread Crust:

Heat oven to 350 degrees F. Line a 8x8 or 9x9 square baking pan with parchment paper.
In a food processor, pulse together the flour, sugar, salt and lavender until well blended. You want the lavender to be dispersed and chopped up a bit.
Add in the cubes of softened butter and pulse until the mixture is sandy and starts to form clumps.
Gently press shortbread mixture into an even layer over the bottom of the prepared pan. Refrigerate for a minimum 30 minutes.
Bake crust for 30-35 minutes or until the crust starts to turn a golden brown.
Remove shortbread from the oven, let it cool slightly and reduce the temperature to 325 degrees F.

For the lemon filling:

In a medium bowl, rub together the sugar and lemon zest between your hands to release the oils from the zest. Whisk in the flour until blended.
Add the eggs and whisk briskly so that the sugar doesn't "cook" the eggs and form clumps.
Add the lemon juice and cream and whisk to fully incorporate.
Pour filling over the warm shortbread and bake for an additional 25-30 minutes, until the center jiggles slightly.
Let the bars cool to room temperature, about two hours. The longer they cool, the easier and prettier they are to slice. Transfer bars to a cutting board and cut into squares or wedges. Using a sieve, sprinkle with confectioner's sugar and serve.