I always try and make something for the kids to snack on when they come out of school. I know some people will tell me they just need an apple or whatever. But when I used to get home I would eat a full on sandwich! I think all that concentration ups the hunger levels.
I am having one of those weeks where I feel a bit anxious and cooking seems to calm the nerves!
My shortbread recipe is used for loads of things it is so tasty and versatile you can add stuff to the basic ingredients. They can be cut into any shape you desire. If you are feeling Luxurious you can whip out some chocolate for covering or flicking.
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1/2 teaspoon salt
360g plain flour
10 pecan halves
Half a standard bag of white choc chips
15 freeze dried raspberries
Preheat oven to 180 degrees C
Put all ingredients except pecans, raspberries and choc chips in a stand mixer or beat by hand until a dough is formed.
Then add the nuts, choc and raspberries and mix gently.
Use a small scoop or teaspoon and make 24 little mounds
Space evenly on a lined baking tray and cook for 8 – 10 mins. They want to be just a tiny bit golden but quite beige still!