Before I begin telling you about this recipe, I’ll give you my top tip on keeping your health/weight goals in check and still being able to enjoy baking. Become a feeder. If I bake, it’s on a Sunday, that way I know I can bring whatever I made with love into the office for everyone else to eat. If you make a batch of something, it’s alright to have one or two alongside a decent diet and an average exercise routine, just don’t eat ’em all. I’m not claiming a breadth of health knowledge here, but everyone’s Nan always says “everything in moderation” and if you can’t trust a nation of Nans, who can you trust?
This is my first bake-off-along recipe, inspired by my old food blogger buddy old pal Ala over at This Particular. Since I skipped episode one, I’ve incorporated a little of both episodes. Cherries from Mary Berry’s technical challenge last week, and biscuits to fit the last episode’s theme.
To try and get it just a little tiny bit healthier than your average shortbread, I’ve swapped half the butter with coconut oil and unsurprisingly it worked perfectly. I’m becoming a strong believer in the capabilities of that stuff.
150g butter (room temp)
150g coconut oil
340g plain flour
100g ground almonds
140g golden caster sugar
100g glace cherries, cut into small pieces
- Grease and line two baking sheets
- Cut the butter into little pieces, and add it to a large bowl with the coconut oil. Pour in the sugar and beat them together until smooth and fluffy.
- Add the flour, ground almonds and cherries along with a pinch of salt to the butter and sugar and mix until it all comes together. Don’t over-do it, you’re looking for a solid mixture that you can pat down with your hands to cut rounds from.
- On a lightly floured surface, pat the shortbread mixture down to about 1cm thick and cut rounds with your favourite cookie cutter. You want 16-18 in total, I could only fit 6 on a baking tray so had to do it in batches! Place the rounds on your prepared baking trays then chuck in the freezer for 5 minutes.
- Pre-heat your oven to Gas Mark 4 (conversions here) while they’re in the freezer, then bake for 20-25 minutes (mine were perfect at 23 minutes).
- Leave to cool then enjoy with a cuppa.
Your track recommendation for this recipe is from Born Ruffians because remember that Orange ad that time? Me too. Happy baking!
Thanks for reading x