Great British Bakes and Ayreshire Shortbread

Y’all, I am obsessed with adapting recipes.  I know that sounds a bit odd – (of course I am, I’m a baking blogger!)  Baking blogging is more or less about how you change recipes to make them your own and enjoy working with different flavour combinations and ingredients.  You probably have the makings of a baking blogger if you’re constantly thinking, “could I substitute whole wheat flour”, or “maybe some yoghurt could be put in instead of eggs?”

That’s why I love collections of classic recipes.  There is always a way that you can play with it and update it and enjoy it.  The first book from former Great British Bake Off contestant Mary-Anne Boermans, Great British Bakes explores a variety of traditional British recipes, especially explaining regional variations (there are three kinds of shortbread in the book!)  The recipes also span the era – I found one from the 1600s up until the 1900s!  The books would be great for someone who wanted to teach themselves British baking basics or for a keen baker who wanted to challenge herself with some more complicated traditional baking techniques.  For me, it will definitely serve as a reference guide – as frequently stated, baking is an science and it’s great to have a recipe with a proven reaction to work with!

61h8FMh1VNL._I chose to make one of the shortbreads – Ayreshire shortbread was probably the most familiar to me, so I made a traditional version with a slight autumnal twist!  Instead of regular butter, I used this Moose Butter, which gave it a bit of a richer taste.  I love maple syrup and even Beardy Fiance (who, as an Irish person, is new to maple syrup) really enjoyed it!

Ayreshire Shortbread (from Great British Bakes)


112g Moose butter

56g caster sugar

112g rice flour

1 egg yolk

2 tablespoons double cream

1 teaspoon maple extract

112g plain flour

DSC_1707Cream the Moose butter and gradually mix in sugar.

DSC_1708Gradually mix in rice flour, followed by egg yolk, double cream and maple extract.

DSC_1709Mix in plain flour and put mixture in the fridge to chill for several hours.

DSC_1710Liberally flour the rolling pin and roll out the shortbread dough.  Cut the dough with cookie cutters and place on a greased cookie sheet.

DSC_1711Bake at 150C for about ten to twelve minutes and allow to cool.

DSC_1718Great British Bakes is available from Square Peg publishing.  I was provided with a copy to review, but all opinions are my own.


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