Let’s go back in time to the 1980’s…sort of. It’s “80’s Week” on GBBO and that means lots of random references even we didn’t get as well as some questionably 80’s baking challenges! Heather has some growing disdain for Dave and everyone is sweating their ganache off! Plus, Heather shares a very calming Lavender Lemon Shortbread cookie recipe!
Lavender Lemon Shortbread Cookie
2 sticks – unsalted butter, softened
1/2 cup – brown sugar
2 1/4 cups – all purpose flour
1 tsp – salt
1 tsp – finely chopped French lavender
2 tsp – lemon zest
2 tsp – lemon juice
Beat butter and sugar together until fluffy. Mix in salt, lavender, and lemon zest and juice. Combine in flour until it forms a soft dough. Divide into two halves, roll each half into roughly a 6 inch roll. Slice until 12 cookies, each about 1/2 inch thick. Spread evenly on a cookie sheet and poke two rows of holes with a fork in the center. Bake at 325 for 17-18 minutes until golden brown on the edges. Store in an airtight container. Recipe can be doubled for 4 dozen cookies.
Hold on to your soggy bottoms because it is “Pastry Week.” Can Linda maintain her winning ways in the technical challenge? Will someone repeat as Star Baker? We are halfway through the competition, so things are getting a little stodgy! Get ready for an update on the Fantasy League and we debate how to pronounce a certain candy bar favorite. Plus, Heather is embracing fall with some “Pumpkin Spice Latte” cookies!
Chocolate Chip Pumpkin Cookies with a “Pumpkin Spice Latte” variation
1 cup – canned pumpkin
1 cup – white sugar
½ cup – vegetable oil
1 – egg
2 cups – all-purpose flour
2 tsp – baking powder
2 tsp – ground cinnamon
½ tsp – salt
1 tsp – baking soda
1 tsp – milk
1 tsp – vanilla extract
2 cups – semisweet chocolate chips
½ cup – chopped walnuts
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. For “Pumpkin Spice Latte” variation, fold in 2 tbsp instant coffee before baking. Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.