Simple Shortbread

Hello! I love shortbread and i know my brother loves it too, so i thought i would make some. I make shortbread using this recipe quite often and so it is one of my favourite recipes that's quick, easy and requires only 4 ingredients! So here is the recipe:

You Will Need:

125g Plain Flour

60g Cornflour

125g Butter

60g Caster Sugar + extra for sprinkling

Firstly mix the flour and cornflour in a large bowl with a wooden spoon.

Rub in the butter with your fingers until the mixture looks like fine breadcrumbs.

Stir in the sugar using a wooden spoon.

Bring the mixture to a ball and roll out till about 3cm thick on a lightly floured surface.

Place onto a greased baking tray, crimp the edges, prick all over with a fork and mark into wedges with a sharp knife. Leave in the fridge till firm.

Take out the fridge and bake in the oven at 150c for 35 minutes.

Mark the wedges again, sprinkle with sugar and leave to cool.

Peach and Raspberry Cheesecake

I was watching another cooking programme and i saw a quick and easy recipe for cheesecake, i was shocked about how easy it was to make cheesecake,, so i thought i might give it a go! I found several recipes but to me this one looked the best and so i decided to make it, here is the recipe:

You Will Need:

  100g Butter

200g Digestive Biscuits

600g Soft Cheese

150g Icing Sugar

2tsp Vanilla Extract

300ml Double Cream

300g Raspberries

2 Ripe Peaches

 Melt the butter in a pan and then turn out the heat.

Place the biscuits in a plastic bag and crush into crumbs with a rolling pin.

Mix the melted butter with the crushed biscuits.

Line the base and sides of a loose-bottomed tin with greaseproof paper.

Tip the mixture into the tin and squash it down to give a even base and place into the fridge while you prepare the filling.

Put the soft cheese,100g of the icing sugar and the vanilla extract into and bowl and whisk until smooth.

Pour in the cream and whisk again.

Add half of the raspberries and 1 chopped up peach into a bowl and mix using a wooden spoon.

Spoon this into the tin and flatten down the top using a spatula, leave to set in the fridge overnight.

Now place the rest of the raspberries and the other peach chopped up into a blender and blend.

Sieve into a glass and leave to chill in the fridge overnight too.

After they have chilled in the fridge overnight pour the peach and raspberry sauce onto the cheesecake and spread it evenly. You can now eat it!!!!