Chilli chocolate cookies

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Ah the summer holidays. The chance to relax, enjoy the sunshine (sometimes!) and catch up with friends you haven’t seen for a long time. We got back this week from a week in Crete (which was lovely), which is why it has been a little quiet on the blog front. But never fear, I have more than made up for it this week with three bakes over the last few days! I caught up with one of my friends Kathryn on Thursday. She doesn’t eat egg so I always keep my eyes open for egg free bakes which I can make. I’ve made double chocolate shortbread and Mary Berry’s cranberry and white chocolate shortbread for our catch ups before.
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Deep rhubarb streusel cake

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I love rhubarb and have made quite a few rhubarb recipes before ranging from this very successful rhubarb and custard cake to this not so successful rhubarb cheesecake. As I’d picked up some in cheap in Tesco it was time to put it to use. I’d seen this recipe on the Sainsbury’s magazine website and decided to give it a go (especially as I also had some apples that needed using).
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Caramel Shard Cookies

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I requested John Whaite’s ‘John Whaite Bakes’ as one of my Christmas presents and was lucky enough to receive it. Yesterday was a day to bake cookies and after trawling through some recipe books I remembered spotting this one and decided to give it a go. I will be honest and say I wasn’t 100% happy with how they turned out. I’m not sure what quite went wrong (although I suspect it’s either baking them for too long or making them too small in size) but they still taste ok. They are crunchy rather than chewy in texture. The recipe is supposed to make 20 however I only managed to make 17.
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Double Chocolate Shortbreads

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Now these are supposedly meant to be shortbreads…however I would disagree. The texture is more of a crumbly biscuit rather than a buttery, moreish shortbread. They are perfectly tasty (although perhaps lacking in depth of flavour) and the perfect accompaniment to a cup of coffee while catching up with a friend (as I discovered today when I managed to scoff three of them – oops!) but do not embark upon making them thinking that you will create traditional shortbread.

I made these as I was visiting one of my friends who is allergic to egg – shortbread seemed to be the perfect option. I considered lemon, chocolate chip and espresso choc chip but found this BBC Good Food recipe which seemed easy enough to whip up quickly this morning. I managed to make 20 biscuits from the mixture.
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