Simple Vanilla Buttercream Recipe

It's tempting isn't it, wouldn't it be wonderful if you could make a batch of light and fluffy buttercream at home instead of always buying it. Well now is your chance, this is unlike anything you will buy, it is silky smooth and full of pure vanilla goodness. Better still you can tailor this recipe as you please with different flavours and colours! 

Shortbread Bites

If like me you enjoy giving baked presents on special occasions or as a thank you, then I think these biscuits are ideal. They are quick and impressive looking. Don't be restricted by my design feel free to roll out and cut any shape you please. I usually make double the amount and freeze half, very handy if you have unexpected visitors arriving. If you want, dip half the baked and cooled biscuits into chocolate and leave to set.

Makes 35

Ingredients
225g Plain flour
175g Butter, softened
75g Caster sugar
100g Milk chocolate (optional)

Method
Preheat the oven to 150C and line a large baking tray with parchment paper.
Tip the flour, butter and sugar ingredients into a stand mixer and with the paddle attachment and mix until a soft dough is formed.

Roll between your palms marble sized balls, place on your prepared tray leaving 2cm/1in between each. Dip a fork into water and flatten each ball gently.

Bake for 25-30 minutes and cool on a wire rack. When cooled decorate with the melted chocolate or with piped chocolate buttercream.

Chocolate Chip Flapjacks

  

These flapjacks are ideal for lunches and for the weeks when you'll be too busy to bake more than once, because they will keep all week in an airtight container. My children love them and so do all their friends but also lovely with a cup of coffee.

Makes 48

Ingredients
450g Porridge oats
Pinch of salt
150g Plain Chocolate chips
300g Softened butter
70g Caster sugar
6tbsp or 90g Golden Syrup


Method
Preheat the oven to 180 degrees and line a 32cm x 34cm baking tray with parchment paper. Mix all the ingredients in a large bowl or stand mixer until combined. 

Spread the mixture into roasting tin and press it down firmly with a fork.

Bake for 25-30 minutes or until golden. Cool slightly in the tin and cut into squares (it's important to cut the flapjacks while they're still warm). 

These Flapjacks freeze beautifully but I find that they keep happily in an airtight tin for a week.