Gingerbread Biscuits Recipe!

lotsoflovelottie gingerbread

No, that is flour. Grow up.

Anywhooooo, today I’m sharing my favourite gingerbread biscuit recipe! Now, gingerbread biscuits are different to just gingerbread. Gingerbread is softer, more cake-like and thicker, I had some in Germany and WOW. DELISH. But, I actually prefer biscuits as they’re very easy to make and obviously I get to use our 500 piece cookie cutter set *sassy emoji*. So, enjoy, gingerbread fiends.

Recipe adapted from Prima

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100g butter (or baking spread such as Stork)

6 tbsp (90g) golden syrup

50g light muscovado sugar

250g plain flour

3/4 tsp bicarbonate of soda

1tbsp ground ginger

Dash of cinnamon

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Melt butter in a pan.

Add golden syrup (don’t worry if that takes you a while, syrup is very sticky!). Add sugar.

Stir a little then bring to the boil and boil for 1 minute.

Take off of heat and leave for around two and a half minutes. This is the perfect time to measure out all of your other ingredients into a medium mixing bowl. No need to sift flour or spices.

Slowly pour the sugar mixture into the flour mixture, stirring as you go. It should form a soft dough ball.

Pat into a thick-ish circle and wrap in cling film, leaving a small gap for air to get out. Leave on the counter for 5 minutes to cool down slightly.

Whack in fridge for about an hour. If freezing, make sure the dough is pretty much completely cool before putting in the freezer.

Preheat oven to 190, 170 fan.

Once the hour is up, take out and roll out to thickness of a pound coin. Now, get creative! Cut out your dough in whatever shapes you like. As you can see above, I even drew patterns in the circles. Once you’ve cut as many as possible from that sheet of dough, re-roll and repeat. Keep going until you’ve used up all the dough.

Place on two (or however many you need) baking trays. I found you don’t need to use any expensive baking paper, foil does the job fine! Space out evenly.

Shove (NOT LITERALLY) in the oven for 12 minutes until golden!

Leave to cool on trays, we don’t do no fancy wire racks round here! Eat whilst warm, and they’ll be delicious and soft and eat cold and they’ll be crisp and lovely! It’s a win/win situation, really.

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If the biscuits come out of the oven connected together, wait until cool before breaking apart otherwise you’ll get a bumpy ridge!

Get seasonal! I did pumpkin and umbrella cookies, snowflakes will be perfect for Christmas, bunnies for Easter…have fun!

If the dough gets toooo firm in the fridge, just leave it to sit on the side for a bit to soften.

And that’s it! Super simple, the perfect Sunday bake!

What are YOUR favourite bakes? How’s the cookie cutter collection going?!

Lots of Love,

Lottie ♥

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Freezer Aisle Macarons?!

Yes, you read that right! Macarons you can buy in the FREEZER AISLE! When I saw these I knew I had to try them out. This is a budget blogger’s dream: the Parisian experience without the price of a plane ticket!

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To defrost these bad boys you just place them in the fridge for an hour and then at room temperature for another. And, I have to say, I’m no macaron expert but they taste very good! They’re crisp on the outside, chewy on the inside, with a sweet jam/cream filling! Mmm mm! My favourite flavours were mango, vanilla and raspberry. I didn’t really like the pistachio, but then I’ve never really liked that flavour so can’t comment!

There are 6 in a box, for £3. Which may seem expensive, but if you compare it to a few treats at Laudurée, it’s quite a saving! So the only fault I could possibly find with these macarons is that they take quite a while to defrost (2 hours!) and you could potentially get ‘that’ box. By ‘that’ I mean the one that’s at the front of the shelf which everyone’s picked up, 5 year olds have decided to give it a little shake to see what’s in there etc. And you end up with crushed macarons! But that’s literally all the faults I could think of, so that’s always a good sign! I would highly reccommend these gorgeous little treats, especially a they make great Instagram pics 😉 You can buy the Mag’m Freezer Macarons HERE!

Have you tried these macarons before? Or are you miss fancy pants and can make them your own?

Lots of Love,

Lottie ♥

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Healthy Pasta Salad Lunch

My family are just slightly obsessed with pasta. Hold on, seriously obsessed. It’s definitely one of our favourite foods! But as great as pasta is, it’s not fabulous for you if it’s drenched in carbonara sauce, or with lashings of cheese and red meat! This pasta salad is so simple to make and perfect for taking with you for your lunch, hot or cold. Enjoy!

THE MAGIC INGREDIENTS: serves 1

approx. 75g pasta of your choice (try to get pasta over spaghetti as the ingredients will stick better to the pasta shape)

2-3 tsp red tomato/pepper pesto

12 cherry/plum tomatoes, chopped

Handful of basil

Salt and Pepper

THE MAGIC TECHNIQUE: (pfff…..)

Cook pasta, according to packet instructions until al dente (meaning firm to the bite in Italian) then stir in the pesto and cook for literally a few seconds. You can soften the tomatoes by frying them beforehand if you wish but if you’re not then just chuck them in and give it a good stir for about 2 minutes. Add salt and pepper. Shread in the basil and BOOM. Heaven in a lunch box.

Now I know this isn’t completely healthy. There’s a bit of sugar in the pesto and the carbs aren’t wholemeal but ya know what? Life’s too short to be living on celery.

What’s your favourite lunch to make? Do you like pasta?

Lots of Love,

Lottie ♥

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Homemade Lemonade Recipe

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Summer is definitely the time for refreshing homemade drinks. Especially lemonade! Remember I said a lemonade recipe was coming soon in my 10 Things to Do This Summer post? Well here it is! This recipe is one my family have been using for years. It is personally my favourite because you really infuse all of the lemon, not just using the juice, so it’s more vibrant and delicious! Enjoy!

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YOU WILL NEED:

3 Lemons

175g sugar

900ml boiling water (or just round it up to a litre for ease)

1. Peel the rind of the lemon and the sugar into a heatproof jug.

2. Pour on the boiling water, cover with either cling film or a plate. Leave to cool, stirring occasionally.

3. When cool, juice the lemons and add this to the jug. Strain the lemonade then add ice cubes and mint, ya know for the Instagram snaps obviously.

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Other variations: You can add lavender, rose water, more mint or add lime juice as well. Just have fun with it!

This recipe does take longer than the usual recipe but the end results are so worth it! Do you love lemonade? What is your favourite summer drink?

Lots of Love,

Lottie ♥

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CHINA 2015

WARNING: LONG POST! At the start of April I went on one of the most incredible experiences I will ever do.

I went to CHINA! It was such a brilliant experience and today I’m here to show you some of the pictures I got. I went with a school group with people from loads of different years so it was nice to get to know people you wouldn’t normally speak to. The food was nothing like a Chinese takeaway, let me tell you that now! But before I tell you everything, who wants to see some photos?! *raises hand*The Forbidden City

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Sketching in Calligraphy class

Tea House

Tea Cup

Rose Tea

Summer Palace 3

Summer Palace 2

Summer Palace

Real Pearls

Olympic Stadium Birds Nest

Kung Fu Show

Giant Pandas

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Dinner

Bullet Train Fastest Train in the World

Great Wall of China

Blossoms

We laughed a lot

Tiananmen Square

View From Hotel

These photos were only about a quarter of what we did! It was exhausting, slightly daunting, and very home sickening when you’ve barely been out of Europe without your family and then you’re flying 10 hours from them. But, it was one of the most amazing things I have ever done and probably will ever do. I am so so so grateful that my parents could send me on a trip like this. It was also a great way to try out my photography skills and try a different culture of food. It is so different to England it was quite scary. For example, not many deformed men come up to you asking for money in the UK, do they now? I’m thinking of doing a travel tips post as I learnt a lot whilst out there. What do you think? Let me know in the comments!

Have you been to China? Or on another life-changing trip? Tell me all about it!

Lots of Love,

Lottie ♥

THE Best Brownies You Will EVER Make (Recipe)

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That title’s quite a bold statement, isn’t it? But it’s true. Honest. Today I am sharing with you my most favouritest (?) brownie recipe. If you have ever tried the Costco Ghiradelli Brownies then you know what a great brownie is. Imagine that fudgy gooey chocolately deliciousness but if you eat two of my brownies you won’t feel violently sick: my brownies are slightly lighter in texture but still keep that gooey richness. It’s against the laws of physics baking, slightly mind-boggling but it tastes good. And in the end, that’s all that really matters, isn’t it?

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Makes 12 ‘delicate’ density brownies. Double up for the whole chocolate experience.

YOU WILL NEED:

75g butter (or Stork)

100g dark chocolate (just use the basics, no need for Green and Black’s!)

1 egg (free range please)

100g caster sugar

25g self-raising flour

INSTRUCTIONS

1. Preheat oven to 180, fan 160. Line and/or grease a square pan (the usual brownie kind)

2. Break up 75g (3/4) of the chocolate into squares and cut up the butter into chunks. Place in a heatproof bowl and melt together until only a few lumps are left. This can be done in the microwave or a bowl over a saucepan of lightly simmering water (the latter being safer as you can keep a closer eye on it)

3. Set aside for 7-10 minutes. This is the perfect time to measure out the rest of your ingredients. Also chop up the 15g of chocolate left over into chocolate chips. Use more if you wish, but don’t alter the 75g.

4. Beat the egg in, constantly beating so it doesn’t scramble. Add sugar gradually and beat. Sift in flour gradually and beat until almost combined. Stir in chocolate chips.

5. Transfer mixture to brownie tin and cook for 12 minutes plus, it varies. I should be firm but not firm enough that it’s overcooked.

6. Leave in tin for 5 minutes. Transfer to wire rack and leave brownies to cool…until cool enough to handle and wolf down before your sister finds them.

Enjoy, fellow chocoholics. These won’t disappoint.

Lots of Love,

Lottie ♥

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Easy and Quick Crêpes With Frozen Berry Coulis

Hey! Not much has happened in the recipe department on Lots of Love Lottie recently, so I thought it fitting to share with you a good, long-lasting recipe: crêpes! This is my dad’s signature breakfast recipe (apart from his pepper and chorizo fritata *drools*) and it is a whopping good one. It’s a tradition for us to have these crêpes at the weekend! And the berry coulis is so easy to make and is less expensive because you can use frozen fruit! I’m not sure how fruit like mango or pineapple would work in the coulis, but if you try it out, let me know how it goes!

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Makes: 6 10 inch crêpes

Crêpes

Oill

3/4 (704ml) pint milk

4 oz. (113g) flour

1 egg

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1. Mix all ingredients together in a jug with a whisk until combined.

2. Heat oil in a frying pan. The crêpes come out at about 10 inches if that helps you decide which pan to use.

3. When oil is hot, use a ladle to drop 2 1/2 ladles of batter into the pan.

4. Swirl batter around to create a thin pancake.

5. Wait for that side to cook then flip over (without a spatula if you can!)

6. Crêpes should be a light goldeny yellow colour with a few ‘giraffe’ spots as my sister calls them!

7. To keep warm place in a very low oven while you make the other crêpes.

Berry Coulis

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1-4 to 1/2 cup frozen mixed berries (I used strawberries and blueberries)

approx. tablespoon caster sugar

1. While you’re cooking your 3rd to 4th crêpe, place berries and sugar in a small saucepan.

2. Place on a medium-high heat and cook and stir until sugar has dissolved and mixture is more ‘gloopy’.

3. Pour over crêpes!

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4. ENJOY!

Other topping ideas are:

*classic lemon and sugar

*orange juice and sugar

*nutella

*peanut butter and grated dark chocolate

*ham (for something savoury!)

Have fun making this recipe!

What’s your favourite breakfast recipe? Let me know!

Lots of Love,

Lottie ♥

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Lottie’s Life: Gingerbread House and Festival of Light!

Hallo loves. This week has been a busy one, lots of present wrapping and decorating for Christmas! On Saturday my sister, her friend and I made this BEAUTIFUL gingerbread house. We bought it from IKEA, but we were a bit disappointed as we were expecting the icing and jellies to be included in the box…but they weren’t! Luckily, they did put a recipe for icing on the sleeve of the packet, otherwise I would have had no idea how to make it! The recipe was a bit strange though, I don’t think I’ve ever put egg whites and icing sugar in one sentence before, let alone a recipe!

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On Sunday night my family and I went to a festival we had heard about, a festival of light. We didn’t really know what to expect really, but it was pretty good! Basically, we all stood around with hot chocolates to warm our hands in the town square, and then a crowd of people walked through with these paper lanterns that they’d made. There was also this sort of spiritual drums bashing in the background, bit weird but ok. The big Christmas Tree was also lit, soooooo pretty! We only stayed for about an hour, but I still really enjoyed it!

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Thanks for reading you lovely people! What have you been up to? Anything riveting? Boring? Fun? Let me know!

Lots of Love,

Lottie ♥

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