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!
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