The countdown is officially on.
It’s non-stop carols on the radio, and the shops are so packed, it’s reaching ‘sardine’ level (if ya get what I mean).
Christmas is so close, I can literally smell it. And by that I mean… the pine smell…
I can’t even believe it’s that time of the year again, BUT I’m excited! Cause it literally means 2 days cooking in the kitchen, accompanied by mulled wine and pals SO BRING ON THE GOOD TIMES!
To get all in the Chrismasy mood, i’ve taken our little christmas friend the cranberry and spun her into a moorish bar, complete with a chocolate shortbread base, and a hazelnut streusel topping.
Perfect for post feast nibbles with tea (cause if there’s ever a day to have an extra dessert.. it’s Christmas) and a good way to use up your leftover cranberry sauce too! Which is a win, cause munching on these into the new year sounds like a delicious option i’d back any day!
I hope you’re all having wonderful food packed Chrismtas’ surrounded by friends, family and all your loved ones.
Particularly being away from home this year, I look back so fondly and appreciate having family to celebrate Christmas with… and there’s nothing like the sound of Michael Buble to remind you of singing along with your mum.
Thanks Michael, you always know how to bring around the Christmas cheer.
So, in 2 days we wake up and the jolly, fat, bearded man would’ve visited and the day of the year we all wait for (mostly me) would’ve come. Such a special time, just to step back from everything we absorb ourselves in, in our day to day life like phones, social media and just enjoy the moment and the people we share it with.
Wishing you all the safest and merriest of all Christmas’!! Ahh it’s so fun just saying ‘MERRY CHRISTMAS!!’
I may be in and out of the posting scene for the next month as my mum and dad are arriving in London after Christmas (WIEWWW) , and my sis is getting here a couple of days later (double WIEWW), AND we’re going to Paris AND then it’s me and my sis take Ireland (triple WIEWW).
So… it may sound crazy to say but…
SEE YOU NEXT YEAR!!!
CHOCOLATE SHORTBREAD & CRANBERRY HAZELNUT STREUSEL BARS
Chocolate Shortbread base:
175g butter, softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
340g fresh cranberries
80g light brown sugar
1 tsp vanilla essence
1/4 cup water
100g butter, softened
70g light brown sugar
55g plain flour
1 1/2 tsp cinnamon
40g hazelnut, roughly chopped
1. Preheat your oven to 180C, and line a brownie tin with baking paper. Mix the butter and sugar together with a wooden spoon and then using your hands knead in the flour and cocoa in the bowl until combined. Press into the base of the tin, and bake in the oven for 15 minutes, then set aside to cool.
2. Meanwhile, make the cranberry filling by placing the cranberries, sugar, vanilla and water in a small saucepan. Stir to mix through the sugar, then bring to the boil and reduce to a simmer for around 10 minutes or until cranberries soft and around half of the cranberries have popped.
3. Make the hazelnut crumble by placing all the ingredients in a small bowl and blending the butter in with your finger tips until the mixture has pea sized crumbs.
4. Spoon evenly the cranberry mixture over the shortbread base, then sprinkle over the hazelnut crumble. Bake for 15 minutes or until the streusel is golden brown. Cool, cut into bars and enjoy!