When I’m not baking, blogging, making milk or toddler wrangling, my day job is in marketing. One sentence that always makes a marketer sigh is ‘how can we make this go viral?’ If it were an exact science, everyone would be doing it and often the most unlikely content swoops across the internet for reasons hard to fathom. At other times, it’s a little more obvious, as in the case of these salted butter chocolate chunk shortbread cookies aka ‘the cookies that broke the internet’. Continue reading →
Before he arrived I posted a letter of sorts to your big brother in this space. I’ve been writing something similar to you for weeks now in my head, but finding the time to get it down has been trickier second time round – if you’re ever lucky enough to be a mummy yourself (assuming that you want to be), I think you’ll understand what I mean.
When Nino was diagnosed with TGA at his twenty week scan, I promised myself I’d never ask for anything more if we could just deliver this fragile first baby into the world safe and well. But once he made me a mummy and grew and got stronger, I realized how much I adore this gig, how brilliant a big brother he could be and how while one was just perfect, two little people in our lives would be bliss. It’s hard to imagine my heart expanding any more, but I just know that it has and will. You are already so loved and so wanted and we just can’t wait to meet you.
First time around, there were so many unknowns – both what would happen when Nino was born, surgery and all that scary stuff, but also how we would be as parents. This time I feel a little more prepared, but two? Who knows how that’s going to go. Regardless of the mayhem that will undoubtedly ensue, know that your big brother is already in love with you, that he places his hand on my belly to feel you hiccup and tries to tickle you awake. He wants to teach you how to smile and talk and walk and has already requested the role of chief nappy changer. Fine by me. My ever-expanding belly means there’s no longer space to sit on my lap for stories so I’m sure he’ll be vying with you for that spot when you pop out, but I think you already know all this, you’ve been listening in on us for nine months.
Your daddy (and many a relative) thinks you’re going to be dark like me. I’m predicting a curly blonde menace to match the boys you’re joining, but it couldn’t matter less – it’s all part of the excitement of meeting you. Either way, I feel like you’re going to be a happy soul, feisty and with maybe just a little ferocious streak like your mum.
The doctors have given a due date of this Friday, but I’m pretty sure you’ll just come when you’re ready. We’ll be waiting, baby girl, to welcome you into the world: already utterly in love and ready and for you to make our family complete. Until then, this shortbread, as if life wasn’t sweet enough already 🙂
Millionaire's shortbread with an added peanut twist. The addition of salty peanut butter to the chocolate topping of these addictive little squares balances the sweetness beautifully. The perfect tea time treat.
Author: Kate Doran
Recipe type: Baking
Serves: 16 squares
For the shortbread
250g unsalted butter, softened
250g plain flour, sifted
50g corn flour, sifted
100g golden caster sugar
pinch sea salt
For the caramel
140g light brown muscovado sugar
397 tin condensed milk
140g unsalted butter
½ tsp salt
For the chocolate topping
200g dark chocolate
50g milk chocolate
3 tbsp smooth peanut butter
To make the shortbread, lightly grease a 20cm square tin and line with baking parchment. Blitz all the ingredients in a food processor, making sure not to overwork, then press into the tin. Prick with a fork then chill for one hour, before baking at 180C/160C fan for 35 - 40 minutes, until pale gold. Remove from the oven and allow to cool completely.
To make the caramel, melt all the ingredients in a medium saucepan over a medium heat. Simmer, stirring regularly, for 5 - 6 minutes until thickened then pour over the shortbread base. Refrigerate for a minimum of 2 hours.
To make the topping, melt the dark chocolate then pour over the caramel. Melt the milk chocolate and peanut butter together, then drizzle over the top. Refrigerate for a further hour until set then cut into squares.
Will keep for several days in an airtight container.
Millionaire’s shortbread is something of staple in my baking repertoire, second only to brownies, perhaps cookies, in the list of simple treats I’ll bake when called on to bring something sweet to a special occasion. Like brownies, I’ve got a favourite recipe (ok three, on rotation) but I’m not averse to a little tinkering here and there. These lovely little morsels were my contribution to a baby shower this weekend just gone, and although it’s hard to beat the classic, I may have to throw a handful of salty peanuts into every batch of millionaire’s shortbread I make from now on, they’re so damn delicious. Continue reading →
On Friday morning I opened my email to read this post. Emma, a friend in real life and one of my favourite baking bloggers, has decided not to post any new recipes on Poires au Chocolat while she gets to grips with her graduate medicine course. Rather than leave the blog completely static, she’ll be revisiting recipes on occasion, treating the blog something like an ever-evolving book, but I’m still sad that we won’t be seeing many (any) new recipes for the foreseeable future. Continue reading →
A couple of weeks ago one of our friends managed to shatter his leg jumping off a wall.
This weekend just gone we went up to visit, and I wanted to bake something suitably delicious to take his mind off things (this littleloaf isn’t really a bunch of grapes kind of girl). Sugar is a good remedy for trauma – hot sweet tea always seems to be offered up to people in shock – so maybe it was some kind of subconscious association which directed me to this restorative, tooth-itchingly sweet recipe. That, or the fact that the ‘short’ from which ”shortbread’ takes its name has been used to describe a ‘friable, brittle, crumbling texture’ since medieval times . . .