Caramelised white chocolate and pecan cookies

Sometimes I just absolutely have to bake cookies. There’s no negotiation. Luckily 9 times out of 10 I have all the ingredients in ready to whip of a bowl of dough. After reading Michelle’s post last week about slice and bake chocolate chip cookies I had to give them a go. So Friday afternoon Matilda and I played in the kitchen and made cookies. I didn’t freeze them but just left them in the fridge overnight. The recipe is from Tara O’Brady at Seven Spoon’s book and is my new favourite cookie recipe. So so easy and tastes amazing.

It’s been a while since I revisited caramelised white chocolate and I forgot that it’s actually a doddle to make. I had a couple of bars of Lindt white chocolate lying around from Christmas – how these didn’t get eaten I don’t know, White chocolate is like crack to me. I heated my oven to the lowest heat – 130 C/266 F – and spread chopped white chocolate over a clean oven tray. At ten minute intervals I stirred the chocolate around the tray with a spatula until it was smooth and golden. I transferred the melted chocolate to a small tray and let it re-set in the fridge before I chopped it into caramelised white chocolate chips. Just try not to eat them all before they go into the dough. It’s basically a homemade Caramac bar.

I had Matilda’s wonderful assistance the second time as well and whilst I was taking the photos she brazenly walked up and helped herself to a cookie. I said if she was going to pinch the cookies she could at least be cute and hold a plate of them as well >.<

These cookies are crisp and buttery on the edges and soft in the middle. The caramelised white chocolate works perfectly with the pecans and a hint of sea salt on top balances everything out. Just as in Michelle’s post you can of course freeze the dough in balls if you only want a few at a time. If you want to make a full batch then leave them in the fridge overnight. Letting the dough rest is like magic and the difference between baking straight away and waiting overnight is very noticeable. They are definitely worth the wait.

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Recipes revisited: two ways with dulce de leche

Recipes revisited: two ways with dulce de leche

It’s been a little while since I was last here: toward the end of last year I launched NorEats, a directory of the best independent food and drink in Norwich, and so have been busy eating and writing about all the region has to offer. Truly, a hard task.

I’ve not been resting on my laurels, though, having been told in no uncertain terms that I had to bring a birthday cake to my friends’ celebrations. Cue the troublesome jar of dulce de leche.

A jar of dulce de leche in the cupboard that you need to get rid of is a good problem to have, even if the necessity is there because you can’t help dipping a spoon into it with alarming frequency. So instead of going directly jar to mouth, I’ve taken it on a slight detour via two tweaked recipes: one for white chocolate & salted caramel cake and one for After Eight chocolate mint cake. Continue reading

White chocolate & ginger cheesecake bites

I’ve been sitting on this post for a couple of days, trying to find something to say up here in the gap between pictures. Truth is, I’m in hibernation mode, so I’m just gonna make another batch of these truffley delights and curl up under my duvet for a bit, mmkay? Sometimes you’ve just gotta play The Sims for 6 hours straight and forget about standing on a cold kitchen floor, painstakingly creaming butter and sugar. Sometimes you need to smash up some biscuits, melt some chocolate, and be done with it. Continue reading

Strawberries & cream cookies

I never have been, and never will be, sporty. Not just in terms of partaking in sport, but in terms of watching it. I don’t “get” it. Even when the Olympics were going on just a hundred miles down the road, it was still just a bunch of people jumping about in shorts to me.

At school – the last time sport was compulsory for me – PE lessons meant one of three things: chatting while walking around the circuit for cross country, recycling a selection of sick notes and then…having a chat, or playing ping pong over the top of 6 tables set up in the hall. PE lessons contained very little actual PE. We liked it that way.

Strawberries & cream cookies | The Littlest Bakehouse

So unsurprisingly, the fact that this week heralds the beginning of Wimbledon means just two things, much as I’m sure it does for the majority of the nation: strawberries, and Pimms. Not so much about sport.

In the family home, I am the chief Pimms maker, due, no doubt, to the fact that I make it stronger than anyone else does. That’s the only part I have in it. Just when the tennis starts to get “good” – marked by gasps, shouts, and my dad shifting to the edge of his seat rather than dozing – I retire to take a Pimms-induced nap in a roasting conservatory. For now, I’m without the Pimms and the warmth of sleeping in, essentially, a fancy greenhouse, but I can keep hold of those strawberries.

As I’m not completely weird, I like my cookies soft. Eating a cookie shouldn’t be a jaw workout. These are beautifully soft.

Adapted from Picky Palate
Makes 14
Note: It pays to bake the whole batch at once, as when the mixture is left out for a while before baking it spreads more and the cookies don’t rise so nicely.


100g butter
50g light brown sugar
135g granulated sugar
1 large egg
1/2tsp vanilla extract
200g plain flour
1/2tsp salt
1/2tsp baking soda
100g chopped strawberries (about 1cm cubes)
100g chopped white chocolate


1) Line two baking trays with baking parchment, and preheat the oven to 160C. Cream together the butter and sugars until light and fluffy.
2) Add the egg and vanilla and mix until just combined. In a separate bowl, combine the flour, salt, and baking soda. Gradually add to the wet ingredients, stirring as you go.
3) Add the chocolate and strawberries, and mix until they’re evenly distributed throughout the dough. Space tablespoons of dough about 3 inches apart, and bake for around 10-15 minutes, until a deep golden brown.