UPDATED CREAMY TUNA CASSEROLE WITH CRUNCHY TOPPING: frugal, easy, dairy free opt, High fibre

SCRUMPTIOUS KIDULT' FOOD, Easy-peasy, wallet-friendly

updated sept 25; first posted 2015

Dairy-free Creamy Tuna Casserole

This is - basically - kids' food but is great for a singleton or an exhausted parent who needs something comforting, quick but not horribly unhealthy.  Very easy to put together, very tasty, iand still relatively wallet-friendly, it is a favourite of many families.

Tinned tuna is one of the tastiest and most popular budget proteins.  Used wisely, a tin of tuna at 80p a pop makes pleasing dishes that will feed 4, though an extra tin will give the casserole a punch.  

Kids love the taste and texture but try not to make a habit of it -- over-fishing is a problem and too much tinned food is not good for the health.  

This recipe uses nutty wholemeal pasta; which is absorbed into the bloodstream more slowly than white, preventing 'carb-doze'.  It also gets the digestive system moving, keeping the bowels regular and preventing the build-up of toxins that cause bad skin and lack of energy.  Luckily. when cooked, the texture of wholemeal pasta is similar to white and the kids won't notice. 

The dairy-free version pictured is below.  Be warned, the dairy-free option is not as flavourful as the conventional recipe but with additions of mustard and chilli flakes holds its own.

The pasta can be made in advance but should not be kept in the fridge more than 3 days, including the day the casserole was cooked. 

The finished dish freezes well.  Reheat gently (steamed or boiled in a bag) with a bit of milk, extra seasoning and a few more crisps.

A word on some of the ingredients:   
Condensed mushroom soup was originally used in this recipe because honestly, there was nothing else like it. But condensed soups are more expensive than garden variety tinned mushroom soups from say M&S or Waitrose which are quite decent in flavour and saves pennies. 

As for the crisp topping - if crisps offend you, use breadcrumbs or don't bother with a topping at all.

Cost: min £4.00'ish (9/25), more for dairy-free
Feeds: 4-6 with sides 

Ingred: (Dairy-free recipe below)

200-250 gm/7-8 oz dried wholemeal pasta
1-2 x 160g/5.6oz tin(s) tuna, mostly drained (1 tin will do but a second tin makes the dish go further)

generous mug of frozen peas

generous handful tinned or frozen corn (opt)
5-6 lightly fried mushrooms, chopped coarsely (opt but lifts flavour)
1 tin condensed mushroom soup (low-salt if possible) or 1.5 tins standard mushroom soup OR 400g/14.1oz light white sauce  

pepper & a little salt (kosher salt needs twice the amount of regular salt)
couple of pinches of dried thyme (opt)
40 gm bag of lightly salted and/or fat-reduced crisps (opt)

Method:

PEANUT GINGER CHICKEN WINGS: frugal, easy-peasy, dairy free, prep ahead

Crispy chicken wings with peanut ginger sauce...

Packed with enticing flavour, these Peanut Ginger Chicken Wings are a real change from standard flavours and will fast become a favourite

Peanut butter sauces for protein, plant or animal, are a dime a dozen but this one - adapted from Eating Well - really is special.  It has unusual layers of appeal with flavours that manage to be both intense (but not horribly so) and satisfying.

Chicken wings are a wonderful source of cheap protein and with food prices ever-rising are essdential in some weekly budgets.   You can get get about 20 good sized high welfare wings ones for under £2 (750g/26oz) (2025).  Depending where you shop, they can be wonderfully meaty, succulent and tender; all have that  finger-licking 'yum' quality.  

Chicken wings are not just cheap, they're popular, particularly if you marinade them for a few hours or overnight.  

This blog has several sensational recipes, from simple to sophisticated, nearly all low-fat and dairy free.  Recipes for favourite  BBQ style, lemon-pepper, Oriental & lemon & garlic wings here  (post includes how best to cook them).

67 cooked the peanut ginger wings in an air fryer ; an oven will also do.  

If you're on a diet, serve with wedges of iceberg lettuce in a light yoghurt-mayo dressing (bottom of  page).  Otherwise, serve on or with cooked white or brown rice alongside easy-cook veg.

Other good protein for this recipe includes chicken breasts cut in thick slices across the grain OR chicken thighs or drums (carefully) slashed to the bone.  Pork steaks or ribs,  air-fried or oven-baked, emerge dripping with flavour.  Vegans and vegetarians can use your favourite brand of firm tofu, hopefully one easily digested.  (67 is still looking!!).

Cost:£2.50'ish (2/2025)

Feeds:3-4

Ingred:

Marinade 

3 tbsp water

1.5 tbsp peanut butter, smooth or crunchy

2 tsp vinegar, rice or apple or white wine

1/2 tsp reduced-salt soy sauce

1/2 tbsp fresh peeled grated ginger

1 tbsp Maple syrup

1.5 medium cloves garlic grated (opt) 

500g-750/7oz-26oz chicken wings or choice of protein

1.5 tsp Olive Oil 

1 tsp salt

1 tbsp parsley/ chives/coriander

Sauce

leftover marinade 

1-2 tablespoons stock or water

Lettuce cups or boats OR brown or white rice

Garnish: 

one medium avocado (opt)

lime wedges

finely sliced green of spring onions

Method:

Updated Classic Treats for Novices & Kids to Bake/Eat during busy September

UPDATED

Easy scrumptious Chocolate Chip Oatmeal Cookies 

For novice bakers (maybe you, uni students?). Option for dairy-free. Bake some now, freeze dough for later. Makes at least 40. Healthier than most. Prepare in advance.  

Strawberry Compote 

Low/no-sugar, easy, perfect for a strawberry glut.

No-fuss Chocolate Shortbread Fingers

High fibre. Updated. Dairy-free and spelt flour option. The dough is pressed into a tin with no rolling or fuss for wonderfully crumbly & chocolatey biscuits.

 

LIME & ALMOND SHORTBREAD THINS, easy indulgence

When an unexpected indulgence is required, this recipe meets the need...with bells on!

Lime & Amond Shortbread Thins

It was created for a guest who, it was revealed, was   celebrating a birthday.  

Based on the popular 4-ingredient Bottom of the Barrel Shortbread, the Lime Almond Thins are a delicious little treat.

The lime sings of summer, the richness of butter and icing (not granulated) sugar produces a tender crisp mouthful, and the tiny nuggets of nuts make for an entrancing texture.

At least an hour's resting time is needed but otherwise the recipe takes little time to prep, bake and ice. 

It's a godsend.

Cost: £1.75 (6/24)

Makes: 20 'ish biscuits, depending on size

Ingredients:

 

Biscuits

  100gm/3.5oz soft salted butter

             40 gms/1.4oz icing sugar

         3/4 tsp lime juice

         2 generous tsp lime zest

     

         110gm/3.8oz plain white flour 

         25gm/4/5 oz ground almonds 

              

         generous handful finely chopped almonds (not blanched) 

Flowing Lime Icing 

2 tsp lime juice

1/2 cup icing sugar

     

Method:

1. Whip butter until structure breaks down (a few seconds);  beat in sugar until pale & fluffy - a few minutes; beat in lime juice; blend in lime zest
2. Add ground almonds, mix; then flour, slowly mix until soft dough forms; stir in finely chopped almonds  distributing as evenly as possible  
3. Form into a log of chosen size, wrap in cling film, twisting ends to even out lumps and bumps; refrigerate at least 1 hour
4. When ready to bake, preheat oven to 180c/350f
5. Carefully (the dough is delicate) slice biscuits 1/4 inch/generous 1/2 cm thick.  Using a fish slice or palette knife, transfer to baking tray/s lined with greaseproof paper or a silicone mat, leaving   space in between
6. Bake in oven or air-fryer 11 mins; cool on baking  tray 5 mins; transfer to cooling rack
7. Make Lime icing: mix lime juice with icing sugar, if necessary adding more juice little by little until the icing flows but hardens quickly.  
8. When the biscuits are completely cold, either drizzle the icing with a fork or spoon OR fill a small sandwich bag, snip off a corner and squeeze icing onto the biscuits OR dunk the biscuits into the icing until half is coated (you'll need double the icing recipe in that case).  Alternatively, serve plain, OR drizzle with or partially dip in melted white chocolate 
9. Store cookies in an airtight container

Comments:

• 'The biscuit was glorious to eat; it had a gorgeous texture, and the lime icing really 'took the biscuit'.  Retired writer
• These are very good; the best!'

Tips:

• If you don't have ground almonds, replace with wholemeal flour....the texture and flavour will change but it'll still taste good
• Replace chopped almonds with any other nuts

Please leave a comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

BROCCOLI, NEW POTATO & EGG SALAD: Vegetarian, easy-peasy

Freesh, colourful combo hits all the marks for a June potato salad...

Unexpected combo makes a terrific side

New potatoes are one of life's luxuries at the start of the season (ie now) and though more of a drain on a wallet, is - for a treat - worth it.

Those thin skins; the slightly waxy tender flesh; the smaller-than-normal size!  

What sets new potatoes apart from other potatoes is that they are harvested early in the season when the leaves are still green. This means new potatoes aren't completely mature; the sugar inside them hasn’t turned entirely to starch.  It makes the potatoes sweeter than normal and when cooked, boosts their creamy texture. 

New potato afficianados would say no other potato will do for some recipes and it's partially true...there is nothing like a new potato.  

That said, while 67 loves them, in this recipe during a cost of living crisis, any small waxy potato will be absolutely fine.

Cost:  £2.25, less for ordinary potatoes (June 24)

Feeds: 1-2 but recipe doubles easily

Ingreds:

Salad:

150gm-200gm (5.2-7oz) new (or small salad) potatoes halved

150'ish grams fresh or tenderstem broccoli (stems and florets)

1-2 hard-boiled eggs, peeled

Yoghurt-Mayo with lemon 
   3 tbsp strained 0-fat yoghurt
   1.5 tbsp mayonnaise
   3/4 tsp white wine vinegar or lemon juice
   3/4 tsp finely grated lemon zest 
   pepper & salt

Method:

5-MINUTE TASTY IRISH SODA BREAD WITH SEEDS: high fibre; egg & butter free; easy

Healthy bread that's super quick and easy, tasty and beautifully textured - make it top of your home baking list

Easy-Peasy 5-min prep Irish Soda Bread with Oatmeal & Seeds
'... so tasty, fresh or toasted, for so little effort!' 

Irish Soda Breads are a lifesaver in busy households: there's no kneading or rising, no preservatives, salt is controlled.  This tasty loaf  takes just 5 mins to measure, mix and slide into the oven.

This simple recipe is free of butter or eggs, relying on low-fat buttermilk and baking soda for the rise.  

It's a lovely tender bread that is also very healthy.  It makes great toast, and freezes well.

This recipe is perfect for small households.

Cost: £1'ish for common wheat; 75p more for organic spelt  (1/2024)

Makes: small loaf (that won't last long!)

Ingredients:

175 gm plain flour (67 used Sharpham Organic wholegrain spelt but any flour will do) 

 50gm oatmeal

handful sunflower seeds

handful pumpkin seeds (opt)

1/2 tsp salt

1 tsp baking soda

 

min 180ml-max 240 ml buttermilk or vegan substitutes (67 used a combo of yoghurt, milk & buttermilk - see Tips) 

 

Method:

JANUARY'S TERRIFICALLY TASTY NO-SUGAR GRANOLA: easy, budget-friendly, vegan, high-protein & fibre,

Especially wonderful in cold, frugal January but terrific year round...

                        Nut & Seed Ultra Granola: No-added-sugar, High-Protein 

photo 15/6/16

(Updated 1/24)

This breakfast cereal is an exceptionally tasty, gently sweetened, lightly crunchy granola that is very healthy.  The mix of sunflower, sesame and pumpkin seeds is said to have the same protein value of steak.  And, plant lovers, it's Vegan.

The recipe was inspired by a 20-year-old No-Sugar cookbook which the Blogger no longer has.  Changes were made for maximum taste, texture and goodness. 

It's an easy-peasy recipe -- mix, slide into the oven and the aroma of toasting grains and nuts wafts tantalisingly through your home.   

Organic Irish oatmeal* is the Blgger's first choice but standard oats work equally well.  Either way, with the money saved compared to packged granola, berries to scatter on top become more affordable. 

The ultra-frugal can halve the amount of seeds and nuts and store the remainder in an air-tight container for next time.                                   

Cost: min £3.50'ish depending on oatmeal (8/25 )

Serves: many; recipe halves or doubles nicely

Ingred:

450gm/16oz oatmeal (not jumbo oats)

2 oz/57 gm dried, unsweetened coconut

2 oz/57 gm sunflower seeds

2 oz/57 gms sesame seeds (opt - sesame can cause an allergic reaction)

2 oz/56 gms pumpkin seeds

2-4 oz/ 57-112 oz nuts of your choice.

2 tablespoons sunflower or other veg oil (not olive)

few drops of vanilla

Method:

HOT RASPBERRY PUDDING FOR UKRAINE: Low-sugar Indulgence, Easy-Peasy, skinner option

In view of world events, Russian Raspberry Pudding (first posted 2015), is renamed Raspberry Pudding for Ukraine.  

A 67goingon50 All-time Favourite: the aroma of hot raspberries & custard knocks you off your feet ...

As wonderful as it looks, it tastes even better!  

This dish is lighter than clafoutis, the topping being more of a custard than a batter.  It is very low in sugar (though it has a high dairy count) but is still a wonderful, indulgent dessert.  

There's not much too it -- berries, cream, eggs -- and it's very easy to put together.  The final result, however,  is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries.  

When British raspberries are in season, it's really a cut abovel.  But at any time of year - especially now when we are still in the slightly chilly early spring weather - it isreally delicious.

67 replaced strawerries with cherries and it worked well.  

It doesn't keep so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

Cost: £4-6'ish (4/23 depoending on price of berries)
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

1. Heat oven to 300f/150c/gas 3
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat sour cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar.

Tips:  

• For a healthier mix, replace 1/3  soured cream with unstrained Greek yoghurt thinned with a bit of water
• Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

PENSIONERS'/FAMIILIES' DELIGHT: EASY BURGERS IN DARK MUSHROOM GRAVY: part-make ahead;

For frazzled school-fixated cooks as well as pensioners: simple, much-loved North American classic...

1st published 2017 

Gorgeous, tasty, easy to eat & digest - and it only takes half a hour!
'Simply delicious!! My absolute favourite.' 'A great hearty meal.' 'Excellent! 'Tasters

This simple full-bodied dish* is ideal for pensioners - classic flavours and textures, easily prepared and easy to digest.

It is also a treat for busy mums preparing for the school run.

Popularised by a North America physician in late 19th century, it takes less than half an hour of cooking and can be prepared in stages or the night before. 

Kids will love that it can be cut with a fork; adults will savour the thick dark gravy.

The burgers/patties are usually served with mash and peas.  A healthier option is sweet potato mash or wedges and steamed fresh vegetables.  

20% fat beef mince is fine for this recipe, so long as excess fat is drained off.    Or try a 50-50 mix with turkey mince. 

Cost: £3.00'ish (Sept 2022; 2026 now much more mince prices are higher)
Feeds: makes 4-5 patties 

Ingred:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1/2 tbsp olive oil
   
   500gm/1lb low-fat beef mince or 50-50 beef & turkey mince
   1/3 cup breadcrumbs, wholemeal for preference 
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp low-sugar ketchup
   3 tbsp Dijon mustard
   2-3 tbsp water 

Gravy
    3 tbsp sunflower oil
    1/2 med onion grated or coarsely processed 
    5oz/150gm sliced mushrooms
    juice of half a lemon

    3 tbs flour  
    2 cups/400ml chicken stock (granules are fine)
   1/4 tsp rosemary
   1/4 tsp thyme
   1-2 tbsp reduced-(not low)-salt soy** (depending on blood pressure and taste) 
   1/4 tsp pepper 

   1 tbsp Worcestershire sauce 

   shot of brandy/white wine/purple grape juice (opt)

Also: mashed white or sweet potatoes (see tips below)

        peas or mixed veg

        one or all of lettuce leave, cucumber or tomatoes (opt)
   
Method:

WORLD'S EASIEST CHEESE MUFFINS? Egg-free, prepped in 5 minutes, easy

Frantic September days require stress-free quick, easy healthy meals...

first posted 2022/ updated 12/24

These easy-peasy cheese muffins are unbelievably light & beautifully flavoured (egg-free) 'VERY tasty' Tester
 

It is astonishing how these simple cheese muffins* can smell and taste so sensational, given prep time is all of 5 minutes and they're egg-free. 

They can take a starring role at any time of the day: breakfast, lunch, tea or snack time.   

Served with Pensioners' Delight soup, the muffins turn a jazzed-up tin of soup into an appealing and satisfying meal.

Cost: min £3'ish (depending on additions) (12/34)

Makes 5 large or 10 small; recipe doubles easily 

3/4 cup self-raising plain flour +

1/4 cup self raising brown flour OR

      1 cup plain self-raising flour 

1 cup grated mature/very mature dairy or plant cheddar cheese (67 recommends vegan Cathedral City cheddar)

1/2 tsp salt

1 cup dairy or plant milk, single cream or a mixture of the two (67 used single cream oOR plant yoghurt thinned to the thickness of single cream)

generous tablespoon dried chives (opt)

1/4 tsp chilli flakes (opt) (67 used both)

Optional Additions: meat or vegan bacon bits, parsley or chives, fresh chilli

 

Method:

Blueberry Cream Scones with an intriguing twist...

The perfect summer scone: fresh blueberries and cream with a twist...

After getting through this summer, we deserve a treat.  Fresh scones with blueberries and cream (or ice cream!) with iced tea and tiny sandwiches is it!

By now, with any luck, you will have been through or are undergoing lots of cooling, refreshing rain.

It's been a beltingly hot, almost unbearable summer and we've all been through the mill.  

If you've decided to treat yourself for resisting the urge to run naked down the streets screaming during the worst of the suffocating heat, try these wonderfully light and lovely blueberry scones, with thick clotted cream or even vanilla ice cream.  

Served with iced tea and maybe a few small sandwiches, hopefully sitting somewhere shady and cool,  the scones will be fabulous!  

Cost: £1.75 (2022)
Makes: 5-6 total but recipe doubles easily 

Ingred:

175gm/6oz plain flour (pref organic) 
1 tsp baking powder
1/4 tsp salt
75gm/2.5 oz cold, cubed butter
1 eggs, well beaten

3.5 tbsp very cold milk

    generous handful blueberries that have been washed (and if non-organic soaked 10 mins in 9 parts water and 1 part vinegar) and picked over to remove squishy or spoiling berries 
    100ml whipping or double cream
    1 ball ginger in syrup, drained, in fine dice (opt but oh-so-fabulous!)   
    1/2 generous teaspoon syrup from jar of ginger in syrup (opt)
    low-sugar blueberry jam/compote (instant home-made or purchased)

Method:

SINGLETON'S GINGER 'N CHOCOLATE PLUS CHERRY LOAF CAKES: small households, easy-peasy, higher fibre indulgence

Two different delicious loaf cakes from one baking session;  eat one, freeze the other...

Ginger in syrup is the shared flavour but one loaf has chocolate added  
while glace cherries stud the other.
'Really nice texture and the flavours were very good.'  Taster

With the Christmas season coming up fast, there is no harm is stashing a few baked goods in the freezer for expected or surprise visitors.

Mary Berry's one-bowl-Madeira cake recipe is the basis for this week's 'treats' recipe.  Two different 1-pound moist loaves are produced, easily and quickly.  And they'll last a week in the fridge or a couple on months in the freezer. 

67goingon50 made two contrasting loaves but if you have a favourite, make two of the same.  67 chose ginger in syrup with either chocolate chips or glaze cherries but choose your own flavourings.

Ingredients:

175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   150gm/5.3oz self-raising flour (add 1 tsp baking powder to plain flour)
     75gm/2.6oz self raising brown flour
     50gm/1.75oz ground almonds 
      4 large eggs

      3-4 globes of stem ginger in syrup, finely chopped

   1/3-1/2 generous cup chocolate chips

   1/3-1/2 generous cup halved glace cherries 

Icings:

Chocolate: 300g/10.5 oz 70% dark chocolate; 1 tbsp veg oil or butter

Cherry: 1-2 tbsp soft butter; 3/4 cup icing sugar; either water or milk to thin OR

1-2 tbsp juice from glace cherries OR cherry brandy OR brandy

 

Method: 

LAMB'S LETTUCE SALAD WITH AVOCADO DRESSING: Easy-peasy, Healthy

A 'Bring On Spring' salad...

Lambs Lettuce, Cucumber, Radish & Avocado Dressing

If - like 67 - you're getting sick of crunchy lettuce and are longing for soft-leafed floppy Bibbs/English lettuces, this salad is for you.

Lamb's Lettuce - also known as màche or corn salad - is back in the shops.  It has a soft texture, belying its rich green colour.  It's not expensive - about £1.60 for a good sized pack - and requires almost no prep.  Just rinse, dry and spread on a plate. 

The photo above has a few half moons of cucumber and some thin slices of radish for colour, texture and flavour contrast.  67 likes the simplicity of it but you could add whatever raw or cooked veg you like, perhaps beetroot?

The dressing is equally easy: fat-free yoghurt, mayo and ripe avocado mashed with a smidgen of balsamic vinegar and salt and pepper.

It looks gorgeous and tastes great.  Not bad for a few minutes work!

Cost: about £1.25

Serves: 4-5; both salad & dressing multiply easily

Ingredients:

Salad

couple of handfuls lamb's lettuce

2-inch slice of cucumber, sliced in half mons

3-4 trimmed radishes, thinly sliced

Dressing

1 generous tablespoon fat-free yoghurt

1 generous tablespoon mayonnaise 

1 small slice ripe avocado, peeled (about 2-3 tbsp)

1 generous tsp balsamic vinegar

pepper & salt

Method:

SOPHISTICATED MOCHA BUTTER COOKIES: easy-peasy, quick, not kid-friendly, spelt flour option

Cookies created for an adult palate; richly chocolate with deep, dark overtones of coffee...

Simple, unadorned but sophisticated flavours

67 prefers them plain or decorated with just a little high-cocoa content white chocolate.  

They need to be appreciated for what they are: crisp, richly textured and elegant layered flavours.

They're not for kids so it's probably wise to have something similar but sweet for them.  Try Bottom of the Barrel Shortbread, replacing 20gm/3/4oz of the flour with cocoa.

Cost: £2.00'ish

Makes: 12-16

Ingreds:

113gm/oz unsalted dairy or plant butter (67 used Tomor)

1/2 tsp vanilla

25gm icing sugar

20gm/4/5oz granulated sugar

1/4 tsp kosher salt

25 gm/1oz unsweetened cocoa

1/2tsp instant coffee mixed with 1/2 tsp hot water OR 1/2 tsp strong black expresso

122gm/4.3oz wheat or spelt flour - 80g white; 42g wholemeal

Method:

1. Whip butter until structure breaks down (a few seconds); beat in sugars until pale & fluffy - a few minutes
2. Blend in vanilla & coffee 
3. Add flour & cocoa; mix until clumps of dough form
4. Form a thick sausage-shaped roll 5-6 inches long, roll in a piece of cling film that's longer than it is wide, twist both ends (in opposite directions) to even out bumps, lumps and air pockets; shape into a round, square or triangle shape
5. Refrigerate 1-2 hours to bake immediately or up to 3 days OR freeze until needed
6. When ready to bake, preheat oven to 180c/350f
7. Line a baking sheet with a sillicone mat or greaseproof paper with corners stuck down with a bit of cookie dough
8. With a sharp serrated knife, slice however many 1/2cm/1/4 inch thick biscuits are desired; return remaining cookie dough to fridge or freezer.
9. With a clean wide pallet knife or equivalent, carefully transfer biscuits to baking tray; bake 10 mins until edges are crispy
10. Serve plain, or drizzled with, or partially dipped in, melted white chocolate mixed with a drop of  food colour* OR milk or dark chocolate OR drizzle with flowing butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp milk or cream and a drop of pink food colouring)

Comments:

'Crumbly when you bite into it then melts in the mouth.  You can taste the chocolate and the coffee, which was nice.' 67 handyman

'Unusual to have something that tastes so fabulous without being sweet. Just when you think the coffee-chocolate combo might be too much, the rich butteriness kicks in and there's no going back.' Retired writer

Tips:

These cookies alzo bake up nicely in an air fryer with a bake funtion at the same temperature but reduce baking time by a minute or so 

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission

BOTTOM-OF-THE-BARREL SHORTBREAD: easy, wallet-friendly singleton's indulgence, dairy-free option, egg-free

Scottish Shortbread: a blissful wallet-friendly treat prepped in minutes

Really, really easy but absolutely delightful Crunchy Shortbread cookies
'Very crispy and easy to eat. Loved them.' 'A godsend!' Tasters

These lovely biscuits are not just the 'will-do' type of biscuit made when the budget is tight or the cupboard is bare. It comes in standard 'roll-em-into-a-ball-and-squash-thembiscuits or roll the dough and cut outs shapes.   

They are actually rather scrumptious treats, a backbone of Scottish baking.  But it does just so happen that this first-class shortbread needs only four ingredients: butter, sugar, flour and flavouring. And you can leave out the flavouring!  When shopping is a problem, you could do a lot worse. 

The Bottom-of-the-Barrel version uses conventional sugar, not icing sugar, producing a more crunchy, hardier biscuit which can be dunked without losing crumble-ability.  

They are not remotely healthy but 67 added brown flour and sugar for extra fibre. 

Like all shortbreads, it's really easy to make; an older child can handle it without problems.   There's also a mocha version below.  

The amount is for a small household but multiples easily.

Cost: £1.35 (6/23)

Makes: 8'ish biscuits

Ingredients:

  100gm/3.5oz soft salted dairy or plant butter

             25gm/oz white sugar

         12gm/scant 1/2oz brown sugar OR 40 gms/1.4oz white sugar

         1/2 tsp vanilla

     

         110gm/3.8oz plain white flour +

         25gm/4/5 oz wholemeal 

               OR 140gm/5oz white

         generous handful chocolate chips (opt)

     

Method:

1. Whip butter until structure breaks down (a few seconds);  beat in sugar until pale & fluffy - a few minutes; blend in vanilla
2. Add flour; mix until soft dough forms; stir in chocolate chips if using, distribute evenly.  
3. Form into a ball, wrap in cling; refrigerate 1 hour
4. Preheat oven to 180c/350f
5. The biscuits can be any size really but 67 formed 8 equal sized ping pong balls of dough, placed them with plenty of space in between on a tray lined with greaseproof paper and flattened them with the base of a glass lightly dipped in flour
6. They were baked 10-12 mins, removed from oven and the oven turned off.  After resting 10 mins, the cookies were returned to the cold oven 15 mins
7. For cut-out biscuits, see below
8. Serve plain, or drizzled with or partially dipped in melted white, milk or dark chocolate, or drizzle with flowing butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp milk or cream)
9. Store cookies in an airtight container

Cut-out biscuits: 

Roll out dough between two lightly floured pieces of greaseproof paper to the width of a one-pound coin.  Cut out biscuits with a floured cookie cutter, saving scraps.  Lift the cookies onto the cooking tray with a lightly floured fish slice. Bake 8-10 mins or until brown at the edges.  Repeat with scraps. There is no need to return the cookies to a cold oven.

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*adapted from Rock Recipes 

Comments:

• 'I had the thin ones and loved them. They were very crispy & easy to eat and digest.' 67's general handy-man 
• 'The plate of biscuits with fresh raspberries were heavenly; I could have eaten them all day!' Young carer for retired Priest.
• 'Lovely soft crunchy texture, whether solid or thin.  The recipe's a god-send when bakery cupboards are bare. '  Blogger

Tips:

• Mocha variation: replace 20gm/3/4 oz white flour with 20gm/3/4oz cocoa powder; replace 1/2tsp vanilla with 1/2 tsp instant coffee granules mixed with 1/2tsp hot water.  Roll out the biscuits.
• dairy butter gives best flavour but margarine or vegan butter will do
• wholemeal flour and brown sugar can be replaced with white
• if using chocolate chips, divide dough in half and add only to one half   
• wholemeal flour is more dense and absorbs /3/4 more liquid than white flour 

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.