Author Archives: Sophie Louise

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Ingredients

• 250g Plain flour
• 210g Butter
• 85g Caster sugar
• 50g Cornflour
• 35g pistachio (chopped up)
• 3tbsp Elderflower Cordial
• 100g white chocolate (Melted for dipping)

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Method

Preheat your oven to fan 180°

Start by mixing together your softened butter, sugar and elderflower cordial until you have a nice smooth consistency.

Then add your plain flour, cornflour and 25g of chopped up pistachios (save the other 10g for sprinkling on top at the end)

Give everything a good mix together again, you will probably want to use your hands for this as it’s a lot easier!

Once you’ve mixed everything together and created your dough cover it over and put it in the fridge for 1 hour, this will help firm it up and make it easier when you come to roll it out and cut your shapes before cooking.

After 1 hour get your dough out of the fridge and place it onto a lightly floured surface. Roll the dough out into approximately 1 inch thickness and cut your shortbread shapes.

Place your shortbread dough onto a lined baking tray, sprinkle a little bit of caster sugar on top and bake in the oven for 18 minutes at 180°

Once cooked transfer to a wire rack and allow them to cool completely. Then it’s time to decorate!

Start by melting the white chocolate, I do this in the microwave on short bursts stirring regularly to avoid burning it. Once you’ve done that, get your chopped up pistachios, melted chocolate and some baking paper ready to dip your shortbread!

Dip each shortbread into the melted chocolate so it covers half the biscuit and then lay in onto the baking paper, sprinkle a little bit of chopped up pistachio on top and let them set. Once you’ve dipped each shortbread and sprinkled all your pistachios on top you can transfer them to the fridge to help the chocolate set.

ENJOY x

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Ingredients;

500g lamb mince 

500ml Beef or lamb stock 

100ml Red wine 

50g Cornflour 

1 tbsp tomato puree 

1 Onion

3 Carrots

1 Leek 

3 garlic cloves 

1tbsp mixed herbs 

A handful of Peas 

For the Mash;

800g potatoes peeled and chopped 

150g Butter 

Topped with Parmesan cheese 

Method;

Start by peeling and cutting your potatoes into small chunks, and then boil them in slightly salted water for 20 minutes.

While the potato’s are cooking heat the frying pan up and brown the lamb mince off. Then reduce the heat and add your diced onions, leek, garlic cloves and mixed herbs.

Mix together your red wine and cornflour until you have a nice smooth and thick consistency with no lumps.

Add your lamb stock, tomato puree, wine and cornflour mixture into the frying pan and stir everything together. Then add your peas and carrots and allow everything to simmer on a low heat for a further 5 minutes.

Once the potatoes are cooked mash them with 150g of butter until you get your desired consistency.

Pour your pie mixture into an oven dish and level everything out, then Gently spread your mashed potatoes on top, I find it easiest to do this using forks.

Once everything is spread out evenly sprinkle some Parmesan cheese on top along with some salt and pepper, then put it in the oven and cook for 45 minutes at 190°/170° Fan

Ingredients;

• 200g Dark chocolate – melted
• 150g Milk chocolate chunks
• 150g White chocolate chunks
• 60g Cocoa powder
• 3 eggs
• 260g Caster sugar
• 100g Plain flour
• 190g Butter
• 1Tsp Vanilla extract

Method;

Start by melting the butter and dark chocolate together. You can do this either in a heatproof bowl over a pan of simmering water on the hob or in the microwave in short bursts, stirring until smooth. Once fully melted, set aside to cool slightly.

Meanwhile, whisk together the eggs and caster sugar until the mixture is a thick mousse-like consistency. 

Add the melted chocolate into the egg mixture along with the vanilla extract, and gently fold everything together until just combined.

Sift the cocoa powder and plain flour over the mixture, then carefully fold them in. Finally, add the chocolate chunks and give everything one last gentle fold.

Pour into a lined 9 inch baking tin and bake for 30-35 minutes at 180/160’c fan. 

Hi, I’m Sophie 👋🏻

A farmer and mum of 3 who loves to cook. After years of creating recipes for my family I’ve decided to create this little blog as a way of organising them all and sharing them with you. I really hope you enjoy them as much as we do!