3 Delicious Pride and Prejudice Recipes

“Eating and reading are two pleasures that combine admirably.”
C. S. Lewis

I know you are hungry and this post is annoying you because you don’t have time to make an elaborate British dessert right now. But I just cannot resist giving a shout-out to these recipes. If you need a lazy day or a relaxing baking challenge this is the move for you. I found these in a Book-to-Table Classic with recipes by Martha Stewart. If you enjoy these you should check out the book for more! https://www.amazon.com/Austens-Pride-Prejudice-Book-Table/dp/0451479912

#1 Chocolate Shortbread Fingers

I loved these shortbread fingers! They are not overwhelmingly rich (a plus for me) and the soft texture makes them easy and delicious. Perfect for anyone who wants a warmth-creating comfort food!

Ingredients:

3 sticks of room temperature unsalted butter, plus some for pan
2 1/2 c. and 2 tbs. all purpose flour
4 1/2 tbs Dutch-processed cocoa powder
Heaping 1/2 tsp. ground cinnamon
1/2 tsp. of salt
1/4 tsp of baking soda
1 c. of very fine sugar
granulated sugar for sprinkling

Instructions:

Preheat oven to 325 degrees.
Butter a 12 x 8 inch baking sheet and line with parchment paper leaving a 1 inch overhand on the long sides.
Whisk flour, cocoa, cinnamon, salt, and baking soda together.
Beat the butter and superfine sugar in an electric mixer until fluffy, roughly 3 to 4 minutes.
Add flour mixture, beating until combined.
Evenly spread dough in pan and chill the dough until firm, about 15 minutes.
Prick all over with a fork and bake about 20 minutes, until just firm.
Transfer to a wire rack and cut into fingers while hot. Then cool completely in pan.

#2 Lemon Madeleines

Anything lemon is good, we all know. However, these are something special even among the citrusy desserts. Their delicate shape and texture make them the perfect fancy food. Great for a light snack or a binge-eating session.

Ingredients:

1 stick unsalted butter, plus some for pans
3/4 c. all-purpose flour, plus some for pans
1/2 c. almond flour
1/2 c. plus 2 tbs. sugar
2 tbs. finely grated lemon zest
1/4 tsp. pure lemon extract
3 large eggs
1/2 tsp salt

Instructions:

Melt the butter in a small saucepan at medium-low heat. Set aside to cool.
Whisk flours and sugar together.
Add lemon zest and lemon extract to butter and stir.
Whisk eggs and salt together until frothy.
Whisk in the flour mixture.
Whisk in the butter mixture.
Cover new mixture with plastic wrap and chill at least 2 hours.
Preheat oven to 350 degrees.
Butter two 12-mold madeleine pans and dust with flour.
Using a pastry bag with 1/2 inch round tip, pipe batter into molds, filling each halfway.
Bake until edges are golden brown, or 12-14 minutes. Be sure to rotate pans halfway through.
Remove and cool madeleines on a wire rack.

#3 Hazelnut Cookies

Okay, I am willing to admit it. I am obsessed with anything hazelnut. I will take the stuff anywhere I can get it: in coffee, ice cream, and yes, cookies. But I promise it is not me being biased when I say these cookies are amazing. They truly are the bomb.

Ingredients:

1 stick unsalted butter, softened
1/2 c. sugar
1 1/4 c. all-purpose flour
1/2 c. hazelnut meal
1/2 tsp of salt

Instructions:

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy using an electric mixer on medium-high speed, about 2-3 minutes.
Add flour, hazelnut meal, and salt, beating until the dough forms.
Roll dough into 1 inch balls and place evenly on baking sheets.
Press balls down with a fork to flatten.
Bake until edges are golden brown, or 12-15 minutes. Be sure to rotate halfway through.
Put baking sheets on wire rack and cool the cookies completely.

I hope these recipes give you something fun to try in the upcoming days. The book has so many more exciting recipes, such as cream scones or French-almond macaroons. If you are interested, the book is a great investment!