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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Valentines Day Red Velvet Sugar Cookies For My Mum

These were so simple an so nice but because I used normal cocoa powder not unsweetened, I think that it overpowered the red food colouring though and so I added extra food colouring. I would recommend that you don't do this as the biscuits did have a bit of a weird food colouring taste but, it was barely taste-able...unless you knew it was there. Hope you enjoy...
Cookies Original Recipe

Dietary Info:
- Contains Dairy
- Contains Gluten
- Suitable for Vegetarians
- No Nuts




Ingredients:
-4 tablespoons unsalted butter, melted{I used 2tbsp unsalted and 6tbsp of Clover Marg melted}
-1/3 / 130gcup granulated sugar, plus extra for rolling {For double: 2/3 cup or 260g}
-1 large egg yolk {For double 2 large egg yolks}
-1/2 teaspoon vanilla extract {For double 1 whole teaspoon]
-1 teaspoon red gel food colouring {For double 2 teaspoons}
-1/2 cup / 50g + 1 tablespoon all-purpose flour {For double 1cup + 2tbsp or 100g + 2tbsp}
-2 tablespoons unsweetened cocoa powder {for double 4tbsp} {Also, I used sweetened cocoa powder}
-1/4 teaspoon baking soda {For double 1/2tsp}
-1/8 teaspoon fine salt {For double 1/4 tsp}
-6 white chocolate peanut butter hearts (like Reese's){I used milk chocolate stars}{For double 12}

 Method:
1:Preheat the oven to 350℉/175℃/155℃ fan/Gas 4, and line a small baking sheet with parchment paper (or use a silicone mat).{Line a normal sized baking tray with baking paper}
2:Stir together the melted butter, sugar, egg yolk, vanilla extract and red food colouring. Stir very well to combine.
3:Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine. {I sieved it over the bowl so that it would be fine and no lumps}
4:Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half. {Or half should give you 6 if you do double}
5:Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
6:Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top. {They should also look a bit sparkly with the sugar}
7:Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
8:After the cookies have cooled for 10 minutes, press a white chocolate heart into the centre of each cookie. Move the cookies to the fridge (so the hearts don't melt too much) to set for 30 minutes. {Or longer if you need it}
9:Bring to room temperature before serving.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 325 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 82mg Sodium: 225mg Carbohydrates: 27g Fiber: 3g Sugar: 18g Protein: 8g
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