Tag Archives: Cornflour

Earl Grey & lemon melting moments

It would appear that posts on Sharky Oven Gloves are like buses: so sign of one for ages and then two come along nearly at once.  In order to counteract yesterday’s slightly mammoth post, I’m going to keep this one on the shorter side.  Nothing to do with the fact that I’m watching the Scotland vs Ireland Six Nations rugby game whilst I write, obviously, and that it’s 3:30am here – I apologise if this post doesn’t score very highly in the coherence stakes.  It turns out that waking up at 3am was worth it in the end though, both for Scotland’s totally unexpected (albeit perhaps not terribly deserved, but I’m not complaining) win and for this morning’s beautiful sunrise, which has nothing to do with today’s post, but was too pretty not to share:

Adding a pretty sunrise photo is totally not a ploy to distract you from the general shoddiness of this post.  It's totally working, right?

AlphaBakesI might not have been very good at actually writing up posts and publishing them, but I have still been baking away and keeping an eye on the various challenges that I usually take part in.  This month’s AlphaBakes is being hosted by Ros over at The More Than Occasional Baker, and the randomly chosen letter is “E.”  Nothing immediately sprang to mind on reading the challenge (as a basic ingredient, eggs don’t count), so I made myself a cup of tea to think about it and it hit me (not literally): Earl Grey.  I do love baking with tea – it’s such an easy way to add delicious flavours and there are so many different types to choose from that the possibilities are endless.

E is for… Earl Grey!

I find that Earl Grey is flavourful enough to work in dense cakes yet delicate enough for lighter cakes or biscuits.  It’s been so warm and summery (I know, I know you all hate me, and it won’t help my case to mention that this recipe was baked in a bikini after a good long swim in the sea – have I mentioned that my life is a little ridiculous at the moment?) that I decided to go for the lighter biscuits option and settled on making Earl Grey and lemon melting moments which are basically Earl Grey and lemon shortbread  biscuits sandwiched with lemon buttercream.  The zingy lemon flavour is perfectly refreshing for summer, and the biscuits themselves really were just melt-in-the-mouth.  Pure yumminess!

I totally didn't forget to take photos whilst making the melting moments…

Earl Grey & lemon melting moments

Makes about 20 melting moments or 40 biscuits
Adapted from lemonpi

I used Twinings Earl Grey teabags, but you can obviously use whatever Earl Grey you have at home, though do be aware that they are all a little different, so you may need to adjust the amount of lemon slightly.  If you’re a little pushed for time, the shortbread biscuits are also equally delicious on their own without being sandwiched with lemon buttercream.  I piped the buttercream into my biscuits but I don’t think that really adds anything and just creates extra washing-up.  The biscuits will keep for a few of days in an airtight container.


For the biscuits:
180g unsalted butter, softened
60g icing sugar
180g all-purpose flour
10 Earl Grey teabags (I used Twinings)
60g cornflour
Zest of 1 lemon
Pinch of salt

For the buttercream:
60g icing sugar
30g unsalted butter, softened
1½ tsp lemon juice


To make the biscuits:
1.  In a large bowl, cream together the butter and icing sugar with an electric whisk.  Sift the flour, cornflour, contents of the Earl Grey teabags (just tip any bits that don’t go through the sieve into the bowl) and salt into the bowl along with the lemon zest, and mix together with your hands until it comes together (this may take a wee while, but perseverance is key).  The dough may be a little crumbly but don’t worry.  Wrap in cling-film and refrigerate for a good 20 mins or so.

2.  Line a couple of baking trays with baking paper.  Pre-heat the oven to 180°C/fan oven 160°C.

3.  When the dough has chilled, pinch off just less than a teaspoon of dough and roll into a ball.  Space them out on the baking trays, leaving about 4cm space between them.  Flatten each ball slightly with a fork.  Bake for about 15-18 mins until firm but still pale.  Transfer to a wire rack to cool completely.

To make the buttercream:
4.  Once the biscuits have cooled completely, make the buttercream.  Sift the icing sugar into a medium-sized bowl and add the cubed butter and lemon juice.  Using an electric whisk, mix until smooth and of a stiff consistency.

5.  Pair up the biscuits and add a little dollop of buttercream to one of each pair before gently sandwiching them together.  They may need to sit a little while for the buttercream to set slightly.



Filed under Recipes, Sweet Foods

Indulging a minor PB&J obsession…

I read somewhere that some schools ban children from bringing in any food containing nuts in case some other child has a nut allergy.  Those poor deprived children who can’t have PB&J sandwiches for lunch!  (That’s peanut butter & jelly for anybody not as deeply in love with that particular lunchtime delicacy as I am.)  I know it’s unusual, but I’m not being sarcastic.  PB&J deprivation is not a joking matter.  I picked up my enthusiasm for PB&J whilst we lived in the USA when I was little.  So whenever I see PB&J-themed recipes, I prick up my ears…

By the way, when I refer to jelly in this post, I mean the American version of jelly, or what we would call gelée in French, not the wibbly-wobbly British version of jelly (which in the US would be called Jell-O…).  It really bugs me that there’s no British word equivalent – ‘jam without bits’ is just too wordy.  Anyway, my favourite jam (whether with or without bits) to pair with peanut butter is blackcurrant.  I’ve always adored blackcurrant jam, but now I love it even more as it always reminds me of making blackcurrant jelly with my mum and French grandma using blackcurrants from my grandparents’ garden.  But back to PB&J.  I came across a recipe for PB&J slices a wee while ago, and it’s been at the back of my mind ever since.

A little cupboard re-organisation session over the weekend unearthed more (unopened) jars of peanut butter than I’d care to admit to (I clearly did some serious stockpiling when there was a 2-for-1 offer on), so I decided it was time that the PB&J slice recipe had its moment.  A few tweaks later – I used my usual shortbread recipe for the base and, unsurprisingly, used blackcurrant jam – and some scrumptious PB&J slices made their way out of the oven.  The shortbread base is slightly crisp and crumbly, the jam gets all sticky and chewy from the baking and between the two is a tasty layer of slightly-salted peanut butter which counterbalances the rich base and sweet jam.  I also love the crumbled shortbread over the top – not only is it tasty, it makes the slices a little easier to eat, too.  I’m submitting these PB&J slices to this month’s AlphaBakes, which is being hosted by Caroline Makes, since the letter is “J” – J for the jelly (or jam) component of PB&J.  Not the most imaginative possibility for J perhaps, but definitely a yummy one!

PB&J slices

Makes 20 slices
Adapted from The Boy Who Bakes

You can use either crunchy or smooth peanut butter – I chose crunchy for the texture, but smooth would probably be easier to spread.  By ‘natural peanut butter’ I mean peanut butter that literally just consists of peanuts, perhaps a tiny bit of oil and only a bit of added salt.  Likewise, using homemade blackcurrant jam would be ideal, but if you don’t have any, choose a good quality one with a high fruit content and minimal additives.  If you can’t find blackcurrant jam, raspberry, blackberry or blueberry would work as well.  These slices will keep in an airtight box for a couple of days.


200g unsalted butter
100g caster sugar
260g all-purpose flour
40g cornflour
Pinch of salt
150g natural salted peanut butter (crunchy or smooth)
300g blackcurrant jam (with or without bits)


1.  Line a 25 x 19 cm baking tin with tin foil.

2.  In a large bowl, cream the butter with an electric whisk or wooden spoon.  Slowly add the sugar and cream together until light and fluffy.  Sift the flour, cornflour and salt into the bowl and rub into the butter mixture using your hands until well combined (this may take a little while, but it will come together although it will still be a bit of a crumbly dough).

3.  Take ⅔ of the pastry and press it into the baking tin in an even layer.  Refrigerate for 15 mins.  Wrap the remaining dough in clingfilm and refrigerate as well.  Whilst the dough is chilling, pre-heat the oven to 180°C/fan oven 160°C.

4.  Bake the shortbread base for 25-30 mins until lightly golden around the edges.  Remove from the oven and allow the base to cool in the baking tin for 20 mins.  Keep the oven on.

5.  Spread the peanut butter evenly over the baked shortbread base, followed by the jam (try to resist the temptation to spread the jam right to the edge, because it will stick to the foil and make it really difficult to unpeel once the jam has cooled).  Crumble the remaining shortbread dough over the top and bake for a further 20-25 mins until the shortbread on top starts to colour lightly.  Allow to cool for 10 mins in the tin before transferring to a wire rack and peeling back the foil from the sides before the jam hardens (otherwise it will be impossible).  Allow to cool fully before cutting up into squares to serve.



Filed under Recipes, Sweet Foods

Walnut shortbread

There’s no way I can eat a whole cake or batch of biscuits all by myself on a regular basis, so I take most of what I bake into the lab.  Not only are my labmates very enthusiastic taste-testers, but baked goods have the added advantage of being a great way of integrating into the lab.  However, one of the technicians doesn’t eat eggs.  Now something like nuts aren’t usually too difficult to omit from a recipe, but eggs?  Eggs are tough.  (Side note: I find the concept of fake egg rather freaky so I refuse to use egg substitutes).

Thankfully, she doesn’t mind when somebody brings in baked goods with egg in them and she can’t eat any, which is lucky because I regularly bake with eggs since the vast majority of my recipes call for them.  I have to admit that even if she doesn’t mind, I still feel a little guilty, so I’ve been on the lookout for egg-free recipes – I don’t intend to bake egg-free all the time, but at least from time to time so that everybody is included.  I’m well aware that there are plenty of vegan recipes out there, but my initial foray into vegan baking came out rather dry and not particularly presentable, so I’ve yet to be convinced (although I’m open to recipe recommendations).  Plus I’d rather not deprive myself of dairy products without reason.  So anyway, I discovered over the weekend that shortbread is egg-free.  Oooooo…

Now, I’ve never tried making shortbread before, and I’d always been under the impression that it was difficult and technical to make.  Rather than start with basic shortbread, it was thus clearly totally logical to complicate things a little by adding toasted walnuts.  I’m not sure why I thought shortbread was such a challenge, and I’m also not sure why one of the recipes I looked at said that shortbread was “a test of cook’s skill” – it really didn’t seem that difficult to me.  If anybody could enlighten me, that would be lovely.  Of course I’d love to think that I’m clearly just a brilliantly accomplished baker, but that’s really not the case.  Perhaps it’s my Scottish side shining through.  Or beginner’s luck.

Adding walnuts turned out to be a rather fabulous idea – toasted walnut and nutmeg are such wonderfully wintery flavours, and the shortbread itself was the perfect amount of buttery and utterly scrumptious.  They were super popular in the lab, and everybody was able to enjoy them whilst we watched the gymnastics highlights from the Olympics over our coffee break.  Whilst watching those girls do flips and (mostly) managing to land on the balancing beam and bounding and somersaulting across the carpet, we concluded that those gymnasts probably don’t eat much deliciously buttery shortbread.  We also concluded that it was their loss.

Walnut shortbread

Makes about 20 biscuits
Adapted from The Great British Bake Off: How to Bake

Toasting the walnuts really elevates their flavour, so try not to skip that step, even if a little pushed for time – I promise it’s worth it!  If you want to make shortbread shapes I’d try rolling the shortbread dough out to a thickness of 1cm (before the refrigeration step) and using cookie cutters in the shape(s) that you want, then refrigerating the individual biscuits on their trays.  I haven’t tried that method however, so I’m not sure how well it would work.  These will keep for up to a week in an airtight container (though I highly doubt they’d last that long).


50g walnut pieces or halves
260g all-purpose flour
40g cornflour
¾ tsp ground nutmeg
Good pinch of salt
200g unsalted butter, softened
100g caster sugar, plus extra for sprinkling


1.  Toast the walnuts in a small frying pan over a low heat until fragrant and lightly toasted.  Remove from the heat, roughly chop if necessary and set aside to cool.

2.  Sift the flour, cornflour, ground nutmeg and salt into a medium-sized bowl and stir together.

3.  In a large bowl, cream the butter with an electric whisk or wooden spoon.  Slowly add the sugar and cream together until light and fluffy.

4.  Add the flour mixture and the walnuts to the butter and sugar and mix together using your hands until well combined (this may take a little while, but it will come together although it will still be a bit of a crumbly dough).  Shape the dough into a log of about 20cm in length and even thickness and wrap in cling film (since dough will still be crumbly, you may need to gently push it together to compact it enough to make a log).  Refrigerate for 20-30 mins until firm.

5.  Butter two baking trays.  Pre-heat the oven to 170°C/fan 150°C.

6.  Remove the cling film from the dough log and slice into about 20 rounds of 1cm thickness.  Place on the baking trays, with about 1.5cm space between each biscuit.  Bake for about 20 minutes, or until firm but still pale.  Sprinkle the biscuits with caster sugar and allow to sit on the baking trays for 2-3 mins before transferring to a wire rack to cool fully before serving.



Filed under Recipes, Student Life, Sweet Foods