These classic shortbread cookies are super buttery and short – and are even better dipped in chocolate and then drizzled with more!
THE KATE TIN CLASSICS
Plus, these crispy, buttery sweet bites are perfect for making completely your own, so drizzle them in melted chocolate, fill them with chocolate chips or dust them in icing sugar – whatever your heart desires!
I dipped and drizzled my shortbread with some of The Kate Tin’s 70% Dark Baking Chocolate and sprinkled a few Cocoa Nibs over to give it some extra crunch and bitterness! Cocoa nibs are amazing to bake with – they add much-needed bitterness and crunch to anything sweet (fudge, white chocolate, brownies, toffees!)
Classic Shortbread Cookies
2020-07-27 14:07:17
Yields 30
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Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
100g The Kate Tin Dark Baking Chocolate Drops, melted (optional)
30g The Kate Tin Cocoa Nibs, for sprinkling (optional)
Instructions
Preheat the oven to 180˚C (160˚C fan-forced).
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy - about 8-10 minutes.
Sieve the cornflour, cake flour and salt together and add to the bowl with the mixer running on low.
Mix until the ingredients just start to form a soft dough then stop - don't overmix the dough.
Flatten out the dough to form a round.
Lightly flour a clean work surface and roll out the dough to about 5mm thick.
Using a cookie cutter of your choice, cut out shapes from the dough and place on a baking paper-lined cookie tray, about 3cm apart from each other.
Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
Leave the cookies to cool before decorating. I dipped mine in melted dark chocolate and sprinkled them with cocoa nibs.
Store in an airtight container for up to 2 weeks.
Notes
TIP: Customise the cookies to how you want it - add in some chocolate chips or cocoa nibs. Press an edible flour into the surface and bake as usual. You can make these completely your own so have some fun with it!
What do you get when you combine blondies and marzipan? Introducing bronzies! The gooey, toasty, nutty delicious member of the brownie family that you need to meet.
Bronzies
2019-06-28 13:18:40
Yields 12
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
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Yields
12
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What’s better than one cookie? TWO cookies! This clever recipe can be split to make two delicious versions; white chocolate and cardamom snowballs and chocolate date crescents.
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There are few things better than knowing you have a tin of homemade cookies to go along with your cup of tea and this recipe will make sure you have two options to choose from. I’ve used my favourite go-to shortbread cookie recipe, which is deliciously short and buttery, as the base with a few Eid-inspired flavours since I know many of you will be celebrating Eid at the end of the month.
Both versions of this cookie dough are doused in the most irresistible Natura Sugars Demerara Icing Sugar which is unrefined. That means it doesn’t go through a bleaching process so it still has all the lovely dusky flavour of sugar cane. And yes, sugar can have flavour except just adding sweetness! Click HERE to shop it now.
The first cookie shape is a chocolate date crescent. Dates and butter are simmered until the dates have cooked down into a soft caramelly mixture. It then gets loaded with a ridiculous amount of my dark choc chips. The rolling and filling of the crescents is a little effort but I find the monotonous repetition quite relaxing. If you don’t want to hand-shape them, you could also roll the dough out thinly on a floured surface with a rolling pin, cut out 8cm rounds with a glass or cookie cutter, place a little filling in the middle of each circle and fold them over. I love the slightly irregular crescent moon-shapes, though – if you’re giving them away for Eid, then you want to make sure people know you made them by hand (with love)! After baking, the crescents get brushed with sweetened orange blossom water before getting an icing sugar bath.
The white chocolate snowballs end in a similar way but with a touch of cardamom in the icing sugar – and each ball has one of my white baking chocolate drops in the centre for a luxurious touch! Some edible gold leaf doesn’t hurt either!
Eid Mubarak to those of you who are celebrating during this difficult time! x
Chocolate Date Crescents
2020-07-20 16:09:17
Yields 20
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20
Amount Per Serving
Calories0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
25ml Natura Sugars Demerara Icing Sugar plus 125g for dusting
Instructions
Preheat the oven to 180˚C (160˚C fan-forced). In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
For the stuffing, heat the butter and dates in a medium pot, stirring and slightly mashing with a wooden spoon, until the dates begin to soften, about 5-10 minutes.
Divide the dough into 12g balls and flatten out 5mm thick into an oval shape.
Take a small amount of filling (½ tsp) and roll into a sausage then place in the centre and fold the dough around it so it completely covers the filling. Roll into a sausage and taper the ends then shape into crescents.
Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
Make the syrup by mixing the orange blossom and Natura Sugars Demerara Icing Sugar together. Dip each crescent into the syrup and then coat in the Natura Sugars Demerara Icing Sugar. Store in an airtight container for up to 2 weeks.
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The Kate Tin https://thekatetin.com/
White Chocolate Cardamom Snowballs
2020-07-20 16:10:58
Yields 20
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Yields
20
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
0%
Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy.
Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
Divide the dough into 12g balls and flatten out to form a round. Place a white chocolate drop in the centre and wrap the dough around.
Sieve the icing sugar into a shallow bowl and roll the cookie dough balls into the Natura Sugars Demerara Icing Sugar, making sure they're evenly coated.
Place the balls on a lined baking tray, about 3cm apart from each other.
Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
Leave the cookies to cool then roll them in icing sugar again.
These crispy little numbers are quick to throw together, seriously moreish and have just enough quinoa in them to make them convincing as a ‘healthy’ snack!
Honey and Quinoa Crisps
2019-06-28 12:24:08
Yields 8
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
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Yields
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!
Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!
Oat and Date Breakfast Squares
2020-05-13 10:11:37
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
0 calories
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Yields
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
225g fresh medjool dates, pitted and finely chopped
180ml water
1 tsp finely grated clementine (or orange) zest
125ml extra virgin olive oil
180ml rolled oats
220ml whole wheat flour
1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
¼ tsp ground cloves
1/4 tsp bicarbonate of soda
Pinch of salt
Instructions
Heat oven to 200°C (180°C fan-forced).
Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
Press half into the bottom of your prepared pan.
Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
Press down lightly.
Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
110g egg whites (divided in half), at room temperature
Brown food colouring
150g brown sugar
40ml water
Filling
85g pitted fresh dates
40g muscovado sugar
60ml (1/4 cup) milk
100g good-quality white chocolate, chopped
100g cream
Instructions
Line 2 x baking trays with baking paper.
Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
To make the date caramel, place the dates, muscovado and milk in a blender and blend until smooth.
To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature.
Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
Place the ganache in a piping bag fitted with a small star nozzle and pipe a ring of buttercream on half of the macarons. Spoon the date caramel in the middle and sandwich together.
