Archive of ‘Cookies’ category

Valentine’s Biscuits (with a twist!) – Guest Post


Today I would like to welcome my very first guest blogger to Ever So Sweet!  Thanks to the wonders of Facebook I have discovered a fellow northern foodie in Melanie from Melanie’s Food Adventures.  Pop on over to her blog for lots of family cooking inspiration and delicious looking treats – her most recent post for Maple Pecan Bars sounds delicious!  As soon as Melanie suggested oyster shaped biscuits for Valentine’s Day I knew that was the one.  It made me chuckle and is a great alternative to pink, red and hearts.  So…over to Melanie for the recipe!

I’ve had so much fun making these, I genuinely smiled while baking them! Thank you to Kirsty for asking me to write a piece for her blog, I’ve loved baking these!!


 Perhaps I should start with a little bit about me & my blog. My name is Melanie, and I live in a small village in Aberdeenshire with my husband and 3 year old son. Last year I decided I start my blog, after getting to the stage where I worried that I was boring friends on Facebook with all my baking pictures! So I decided to create somewhere where I could record everything and let people visit who had an equal love of baking (and sprinkles!). (more…)


Pistachio Biscuits


One of these pistachio biscuits could disappear in two bites…or about 5 seconds.  This is both good and bad.  It’s a sign they taste really good but it also means its’s very hard to stop at one.  The are delicately flavoured with pistachios in the biscuit itself, then liberally coated on the edges.  The pistachio crust makes these otherwise plain biscuits something special.  The green tinged jagged edge, studded with the odd salt flake just looks beautiful.


This recipe comes from the Biscuiteers blog.  They reached out to me recently and asked if I would try one of their recipes and share it with you guys.  Of course, I have added my own spin to the biscuits, mostly to make them faster and easier to bake.  The Biscuiteers provide gift boxes of the more beautifully iced biscuits ever!  Have a look at their site…some of the designs they have come up with in royal icing are quite spectacular. (more…)


Malted Chocolate Chip Cookies – Cookie Swap!


Tis the season for gift giving.  Even better if those gifts are baked, sweet and delicious!  That’s why as soon as I found a cookie swap that was open to people in the UK I thought…where so I sign up!  The Great Food Blogger Cookie Swap is hosted by Love & Olive Oil & The Little Kitchen and all money raised goes towards the US based Cookies for Kids Cancer charity.

The cookies I made this year come from the Top with Cinnamon cookbook, but with a little spin on the recipe, of course.  I adore malt flavoured things, especially biscuits – those really plain Malted Milk biscuits are one of my favourites – so I opted to add a little malt powder and I didn’t bother browning the butter because a) I’m a little lazy and b) I didn’t want to distract from the malt and the chocolate by over complicating things.


A little side note about the chocolate is that I picked up a bag of chocolate chips from a local Chocolatier, based here in Inverness town centre.  The Chocolate Place is a lovely little shop at the end of Academy Street with some delicious looking chocolate gifts, perfect for stocking fillers!  Take a look at their website as they have an online shop which delivers throughout the country.  The chocolate chips were great, I always go for dark chocolate in baking and these had a deep flavour with that hint of bitterness that you need.   (more…)


Pink & ‘Blue’ Cookies for Epilepsy Action


I was recently contacted by Epilepsy Action asking if I would contribute a recipe for their National Tea and Cake Break 2014 which takes place on 19th October.  The theme is pink and blue, which is the colours of the charity and the idea is that people hold a fundraising get together for people to enjoy lots of tea and cake!

“National Tea and Cake Break brings bakers and brew-lovers together all over the country. There are all sorts of ways to get involved, from a cup of tea and a cupcake in your kitchen, to an office tea party or school bake sale.”

The Tea and Cake Break is not only to raise awareness of the illness and the charity, but specifically it is to let people know about their support groups…

“Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.”

There are more details on their website, which you can find by clicking here.


At first I was at a bit of a loss as to what to make, blue is not an easy colour to create without food dye and I thought just colouring my buttecream was a bit of a cop out.  So instead I cheated a little.  Technically these cookies are pink and purple, but they are made with blueberries so that totally counts! (more…)

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Coconut and Lime Shortbread

coconut lime shortbread 4

I’m going a little biscuit and cookie crazy over here.  For some reason I’m really in the mood to make cookies rather than cakes.  Perhaps I’m being lazy?  Cookies are quicker and easier to make than cakes and cupcakes.  It may be due to the fact that my job is now to bake cakes so baking them for myself isn’t quite as appealing as before…although worry not, it is still oh-so-appealing!

Whatever the reason I am not complaining.  These cookies are not quite as seasonal as the Spiced Treacle Cookies but lime and coconut are never actually in season in Scotland so they are really all year round biscuits.  They will be perfect for those moments when it’s cold and wet outside and you want a little reminder of your tropical holiday, all wrapped up in a butter, sweet shortbread biscuit.

coconut lime shortbread 1

This coconut and lime shortbread is melt in the mouth and packed full of flavour. To make the most of the lime, I recommend working the zest in to the sugar with the back of a spoon until you’re left with green and fragrant lime sugar (as discussed here). This method releases the natural oils of the zest and maximises the zingy citrus flavour and can be used in most recipes which include zests such as scones, cupcakes or more shortbread. (more…)


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