I made Shortbread!

Hey Everyone, guess what! I’ve done it again, I’ve not been posting! I have been so busy with work and had no spare time whatsoever, and I’m not liking it, ha! I have started a few new adventures the past few weeks and I am finally starting to feel more postive again! I can’t wait to share things with you.

I’ve been baking again, yay! This time I wanted to try something different, something that can be a light snack so I decided to bake some shortbread and I believe they turned out pretty well! Take a look..


What do you think? They were pretty simple to make too! I used a recipe from ‘Cookies, Muffins and Cakes’ by Murdoch books but I added my own little twist as I didn’t want to make one big shortbread. It was a Scottish Shortbread I made, check out the receipe below..

275g Plain flour
125g Rice Flour
250g Unsalted Butter, softened
125g Caster Sugar
Some shapes to cut out!
(That’s all it is! Pretty simple right!)


Preheat the oven to 160degress and line a baking tray with baking paper. (This is so the mixture doesn’t stick to the tray!)
Sift the flour into a mixing bowl and then add the butter and sugar. Use your fingertips to rub the butter into the flour mixture until it becomes a soft dough. (This isn’t a great part of baking, but it has to be done, you have to get your hands dirty to get the best results!)
Divide the dough into two portions put each in a separate plastic bag and then refrigerate for 20 minutes.
Once your dough has bounded in the fridge, you are ready to roll it out on the surface with a rolling pin. Grab you shapes, in my case I used hearts, flowers and butterflies, and press them in firmly into the mixture. Repeat this step until all the mixture has been used.
Once placed on the baking tray, sprinkle with sugar and then bake for 30-35 minutes until golden.
Leave to cool on the tray and then enjoy!

Are you going to try this recipe? Let me know how it turns out.

Emily Jane

My NEW Baking Adventure.

As you may know I’ve wanted to start some new hobbies for a while now and I have finally found some that I am really enjoying! I am absolutely loving my photography and of course Blogging but a fairly new one for me is Baking. I have finally got to a stage where I feel I can share my baking with you as I’m proud of what I’ve made! It finally looks AND tastes good. I’ve been trying for a while, I’ve tried so many different recipes but this is the first to turn out okay! (I guess everyone has to start of somewhere, and takes a while to learn new things).

I am not one for cooking and I never have been but I’ve promised myself I am going to learn and I’m actually loving it! I’m starting with simple baking and then moving on to meals. So you can prepare for even more baking posts in the near future! I have new bakeware and everything that I can’t wait to share with you.

The first cake I want to share with you is a  Choc- Raspberry cheesecake! I’ve messed around taking photos, all quite similar I know  but I couldn’t decide. I’m combining my baking and photography! Take a look..





Here’s the recipe from the book: ‘Cookies, Muffins + Cakes’ by Murdoch Books. And also some added tips of my own;


150g Sweet Biscuits, crushed
80g Unsalted Butter, Melted
1 Tablespoon Gelatine
100g White Chocolate
125g Cream Cheese
90g Caster Sugar
250ml Cream
1 egg
1 Teaspoon Vanilla Essence
300g of Raspberries

(My grandma has always told me that the key to a good cake is to judge the amount of ingredients, and I totally agree! I added more of certain elements if it was tasteless or the wrong colour! Don’t be afraid to experiment, they are only there as a little guideline!)


1. Line a 20cm square tin with baking paper, covering the base and overhanging sides.

2.Mix together the biscuit crumbs, and melted butter and press evenly into the prepared tin. Refrigerate until set. I found that it took nearly 45 minutes to set completely!

3. Dissolve the gelatine in two tablespoons of  warm water and then leave to cool . I found that it needed a little more water to dissolve the gelatine packet; Id say 6 tablespoons. Place the chocolate in a heatproof bowl and sit over a saucepan, then stir until melted.

4. Beat the cream cheese and sugar in a mixing bowl until light and creamy. This didn’t need a lot of stirring at all! Beat in the egg, cream and vanilla until just combined. Very slowly whisk in the cooled gelatine and melted chocolate and mix just until combined. Again don’t over do it, look for a smooth white mixture and then stop.

5. Pour the mixture over the set biscuit base, and then scatter the raspberries on top. Refrigerate overnight. It definitely needed overnight, make sure you don’t rush to eat it, let it settle and set in time, I promise you will get a better result if you have patience.

What do you think? Not too bad for a first tempt of a cheese cake ey? I’m pretty proud. Have you done any baking recently? Id love to see some photos!

Take care,

Emily Jane