The Perfect Way To Get Over The Festive Blues | AD

Thursday, January 12, 2017

Are the Christmas blues hitting you hard? Fear not, I have the perfect solution (or two).
Lily Vanilli, London's favorite baker teamed up with Bailey's during the month of December and I was contacted by Megan from Foodies100 / TastePR who asked me if I would like to receive a bottle of Bailey's to bake with.

I absolutely LOVE Bailey's and the thought of experimenting with it rather than just drinking it *hic* fascinated me so, of course, I said yes!

I will most definitely be trying out Lily's other recipes in the future but for this post, I have a very delicious recipe of my own and I'm super excited to share them with you.



First up:

Naughty Hot Chocolate

naughtyhotchocolate

Not only was I sent 2 of Lily's recipes to try out. Four very delicious sounding hacks were included and I was instantly pulled in by the 'Bailey's Hot Chocolate' hack. 

To create this I first measured out how much milk I needed to heat up in my preferred mug. I then transferred the milk into a jug and heated in the microwave for 2 minutes. I then added 25ml of Bailey's as advised by Lily and 1 generous teaspoon of Bournville hot chocolate and stirred until all of the cocoa powder had dissolved. 

Chocolate Chip Bailey's Shortbread Cookies

baileys cookies

Ingredients
  • 175g Plain Flour
  • 115g Unsalted Butter
  • 50g Caster Sugar
  • 100g Chocolate Chips 
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Bailey's Original
  • A Pinch of Salt
Begin by creaming your unsalted butter and caster sugar together.

Once combined, add the vanilla extract, chocolate chips, a pinch of salt and plain flour and mix. Using an electric whisk for quickness, mix all your ingredients together. The mixture may seem a little dry but this is okay, it's shortbread after all!

Add 1tbsp of Bailey's Original (or whichever flavour of Bailey's you prefer) and give the mixture one last mix.

Once all ingredients have combined, turn your cookie dough onto a lightly floured surface and knead into a ball. 

Roll out the mixture onto your surface and using whichever shape cutter you like, I opted for a simple circle, cut out your cookies placing them onto a baking tray lined with greaseproof paper.

You now need to place your cookies into the fridge for 30 minutes. This will firm up the dough and stop your cookies from spreading during cooking.

During the last 5 minutes of the chill time you can begin preheating your oven to 180c - Now place your cookies in your preheated oven and allow to cook for 15-18 minutes or even golden.

Once cooked, leave to cool on the baking tray before transferring to a wired rack until completely cool.

And taste!

I choose to use dark chocolate chunks in my cookies but you can, of course, use whatever flavour chocolate you prefer. I hope you'll agree though that the sharpness of the dark chocolate works incredibly well with the hint of Bailey's which still adds that warmer liquor taste without being overpowering.

If you bake these cookies or follow any of the recipes featured on my blog please be sure to tag me on Twitter and/or Instagram using the hashtag #WhatJessBakes as I would love to see your creations!

I also just want to say a huge thank you to Megan for getting in touch, and an even bigger thank you to Lily for sharing her recipes.


*This post features items I have been gifted in exchange for a blog post. 
However, all thoughts and photos are 100% my own. 
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