Easy Lemon Shortbread Cookies: Love Laugh Bake! Silvia Colloca

Love Laugh Bake

Love, Laugh, Bake! By Silvia Colloca, Published by Plum, RRP $39.00, Photography by Rob Palmer


“When I’m craving a simple yet satisfying cookie, I often turn to my mother’s tried and tested recipe for lemon
shortbread. The dough can be made by hand in minutes, but if you are in a hurry, a stand mixer fitted with
a paddle attachment will do the job for you in a matter of seconds. The almond meal adds moistness and
longevity to these cookies, and the potato starch helps create an ineffably light texture.” p193

100 g icing sugar, plus extra for dusting (optional)
150 g unsalted butter, softened
200 g (1¹⁄³ cups) self-raising flour
50 g (½ cup) almond meal
1 tablespoon potato starch
1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla bean paste
finely grated zest of 1 large lemon (or 2 small ones)

Cream the icing sugar and butter in a stand mixer fitted with a whisk, or use
a wooden spoon (the old-fashioned way is more laborious, but that’s how my
nonna used to make these!).

Add the remaining ingredients and mix well to incorporate. Roll the dough into
a log. Wrap it firmly in plastic film and refrigerate for 20 minutes.

Preheat your oven to 180°C and line a baking tray with baking paper.

Take the dough log out of the fridge and cut into 1 cm thick rounds. Place
them on the prepared tray, leaving plenty of room for spreading, and bake for
12–15 minutes or until cooked through and lightly golden.

Cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Serve as
they are or dusted with extra icing sugar.
MAKES 10–12



Chocolate Pecan Biscuits: Chocolate – Kirsten Tibballs

Chocolate - Cover

Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) RRP $49.99 available now in all good bookstores and online.

Chocolate Pecan Biscuits

Chocolate Pecan Biscuits Sml

Makes: 45  Difficulty: Easy

Pecans and chocolate make a great flavour combination in this simple recipe. Feel free to serve these with or without the chocolate coating.


125 g (41/2 oz/11/4 cups) pecans

150 g (51/2 oz) unsalted butter

150 g (51/2 oz/2⁄3 cup) caster (superfine) sugar

11/2 teaspoons ground cinnamon

90 g (31/4 oz/about 11/2) whole eggs

125 g (41/2 oz) good-quality dark chocolate, coarsely chopped

60 g (21/4 oz) self-raising flour

125 g (41/2 oz) plain (all-purpose) flour, plus extra for dusting

1/2 teaspoon sea salt


Method Chocolate Pecan Biscuits

Preheat the oven to 160°C (315°F). Put the pecans on a baking tray and roast them for 8–10 minutes. Once cool, roughly chop them.

In an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until light and creamy and the butter is fully incorporated – scrape the bowl down at regular intervals. Add the cinnamon and eggs.

Melt the dark chocolate in a double boiler or in a bowl in the microwave (see page 12). Add the chocolate to the butter mixture and continue to mix, scraping down the side of the bowl as needed, until combined. Finally add the dry ingredients and chopped pecans. Continue mixing just until combined and a dough forms. Press the dough into an even, flat square, wrap it in plastic wrap and place it in the refrigerator to rest for 1 hour, until firm.

Preheat the oven to 170°C (325°F) and line a baking tray with a non-stick mat or baking paper. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes before rolling it out. Lightly dust a work surface with flour and roll the dough out to an 8 mm (3/8 inch) thickness. Cut the biscuits into 4 cm (11/2 inch) squares. Using a small knife, pick up each biscuit and place it on the prepared tray approximately 1.5 cm (5/8 inch) apart, as they will spread a little during baking. (Instead of rolling the biscuit dough out you can simply use a teaspoon and spoon small amounts onto the lined tray.) Bake for 9–10 minutes. Remove from the oven and leave on the tray to cool at room temperature.
60 g (21/4 oz) pecans

250 g (9 oz) good-quality dark chocolate, coarsely chopped


To make the garnish, preheat the oven to 160°C (315°F). Put the pecans on a baking tray and roast them for 8–10 minutes. Set aside to cool completely.

Temper the dark chocolate (see pages 12–14). Once the biscuits are cool, dip the top in the chocolate and immediately place a cooled roasted pecan on top. Leave at room temperature to set. These biscuits are best eaten within a week and stored at room temperature in an airtight container. If your room temperature is warm, store them in the refrigerator in an airtight container.


chocolate pecan biscuits 004My attempt – delicious and so easy!



Chewy Chocolate Chip Cookies – David Herbert’s Best Home Cooking – David Herbert

I made these delicious and simple to make cookies/biscuits as a snack to refuel the engines of the hard workers making daughter’s new house ready to move into (the workers – husband, daughter and myself)  🙂  There is a fence to keep the Dempsey Dog in – needed  immediately, some bricks to the front door (to stop the sand and grit getting in until the gardens are established, painting, sweeping, mopping… packing, unpacking….), a busy week ahead! A cup of coffee and a Chewy Chocolate Chip Cookie  –  are just what is needed to keep us going. (These are meant to last 5 days in an airtight container – but I think that is wrong   – I think 2 days at the most!!) In fact I might just need to try one now.


Chewy Choc Chip Cookies

David Herbert’s Best Home Cooking – David Herbert, Lantern. Penguin Aust.