Hi all
– Happy Sunday!
I hope everyone had a lovely first full
week of January! I always find January the hardest month of the year.
Its gloomy, everyone’s broke from Christmas/New Years and it seems
to go on forever! However, this year I decided I won’t let January
get me down so I have made sure I have lots planned and things to
look forward to to get me through! What are your tips for surviving
the January blues?
One of the things I had planned was an afternoon of baking. If you hadn’t already guessed from my previous posts I love to bake. It all began when I was maybe 3 or 4 making jam tarts or an apple pie with my nan on a Sunday afternoon. I find it so therapeutic and satisfying making something that others can enjoy! 🙂
My favourite Christmas drink by far is definitely Baileys and if like me you have a tipple or two left over and you’re wondering what to do with it before it goes off this recipe is perfect.
Ingredients
* 100 grams of unsalted butter
* 250g biscuits (I usually use hobnobs or digestives)
* 450 cream cheese
* 1 slug (or 2) of Baileys/Irish Cream
* 100 grams of icing sugar
* 200ml double cream
* 60 grams of chocolate
Method
1. Crush the biscuits until fine. You can do this in a food processor but I like to do it old school by putting the biscuits in a zip-lock bag and giving a bash with a rolling pin.
2. Melt the butter in saucepan. Be careful not to have the heat up too high – we don’t want to burn the butter!
3. Combine the melted butter with the biscuits until all the butter has been absorbed.
4. Press the mixture into a 23cm cake tin and smooth the top with the back of a metal spoon. Put into the fridge to set.
5. Grate the chocolate or chop finely – whichever you prefer.
6. Pour the double cream into a bowl and whisk until the cream forms soft peaks.
7. In a separate bowl beat the cream cheese until it is soft. Then add the sieved icing sugar and your Baileys to taste.
8. Fold the whipped cream and the chocolate into the cream cheese mixture.
9. Once combined smooth onto the biscuit base and pop into the fridge for at least 2 hours but ideally overnight.
10. Serve on its own or with additional cream if you choose.
Enjoy!
Love,
Hannah ♥