Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life
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 Panela Sugar Shortbread

Panela Sugar Shortbread

Panela Sugar Shortbread + How to Make Homemade Vanilla Extract

Kath October 27, 2017

Now that I am well accustomed to using Panela Sugar, I am testing it out in almost every tried and tested recipe I have! And my latest discovering is that Panela Sugar Shortbread is like making a super easy version of a caramel shortbread! The bigger crystals of Panela stay whole within each biscuit, and once cooked they caramelise even more and taste like small pieces of caramel in each bite. 

And as Panela sugar is unrefined, it makes me feel a little less guilty about eating a few of these! Other unrefined sugars, such as rapadura, would probably work well too and give a similar caramel flavour to the shortbread.

I made these a little while ago as my contribution for an afternoon tea, and the leftovers were eaten at the host’s work the next day. I am told they went down really well, with one person commenting that they tasted like Irish Shortbread. Now, I had no idea the Irish had their own version of shortbread, so now I think I need to do a little research and brush up on my shortbread knowledge!

 Panela Sugar Shortbread

Panela Sugar Shortbread

How to Make Vanilla Extract

  • If using vanilla beans for this recipe (or any other!), don’t throw out the pods after the seeds have been used. Fill a small/medium jar or bottle with vodka and add the pods to it as you use them. 
  • Shake the bottle now and then, and keep stored at room temperature. The more pods you add to the vodka the deeper the colour and the better the flavour you will get. 
  • Depending on how many pods are infusing, expect to wait at least two-three months before using the vanilla extract. You can judge it by the colour of the extract and the aroma. I think the deeper the colour the better - I’d rather wait longer to use it and have a more intense vanilla flavour. See below for progress shots of making vanilla extract from day one to four months. 
  • I have mentioned before that vanilla pods can also be used for vanilla sugar, and now that I am using my vanilla sugar I have been rinsing the pods off from that and adding them to the extract too - they still have lots of flavour and it would be such a shame to waste them! 
  • If you are looking for a good bought vanilla extract, I would of course recommend the one made by Grounded Pleasures! It has a rich colour and really wonderful intense flavour, and each tube comes with a vanilla pod inside - and you don’t have to wait a few months to use it! 
Vanilla Extract Day One
Vanilla Extract One Week
Vanilla Extract One Month
Vanilla Extract Four Months
 Homemade Vanilla Extract and Vanilla Sugar

Homemade Vanilla Extract and Vanilla Sugar

 Panela Sugar Shortbread

Panela Sugar Shortbread

 Panela Sugar Shortbread and Homegrown Camellias 

Panela Sugar Shortbread and Homegrown Camellias 

 Panela Sugar Shortbread

Panela Sugar Shortbread

Panela Sugar Shortbread

Ingredients: 

135-40g unsalted butter, at room temperature

60g Grounded Pleasures Organic Panela Sugar

1 Grounded Pleasures Organic Vanilla Bean, seeds scraped 

250g plain flour

 

Method: 

Pre-heat oven to 150 degrees Celsius and line two large baking trays with baking paper.

In the bowl of a stand mixer fitted with a paddle attachment, place the butter (135g), Panela sugar and the vanilla bean seeds. Beat until well combined. 

Add the flour and mix on low speed until the flour has incorporated. Mix on a low-medium speed until a dough starts to form. If the mixture remains too crumbly, add the remaining butter and mix well.

Sprinkle some flour on your work surface, bring the dough together with your hands, then turn onto the floured surface. Using a rolling pin, roll the dough out, dusting with more flour as needed, so it is flat and and about 2mm thick. 

Cut the biscuits out using a small round biscuit cutter (mine is 4.5cm), using a small spatula to lift them over to the prepared tray. 

Bake biscuits for about 15 minutes, or until the edges are slightly golden. I like the check the underneath of a couple of biscuits too, if that is a little golden then the biscuits are definitely cooked. 

Cool the biscuits on the trays and store in an airtight container. 

Makes about 45 small biscuits.

 Panela Sugar Shortbread

Panela Sugar Shortbread

 Panela Sugar Shortbread

Panela Sugar Shortbread

 Panela Sugar Shortbread

Panela Sugar Shortbread

 Homegrown Camellias

Homegrown Camellias

Thanks to Grounded Pleasures for sponsoring this post and providing the yummy Panela Sugar & Vanilla Beans!

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InBiscuits TagsShortbread, Panela Sugar, Grounded Pleasures, Sponsored Posts, Vanilla, vanilla sugar, Vanilla Extract
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I made Matzo Ball Soup! I have been wanting to make this for ages and I’ve finally ticked it off my list! Yesterday I spent a while in the kitchen making this soup and a batch of hot cross buns and now I think we will be well fed for the rest of the long weekend ❤️.
I made Matzo Ball Soup! I have been wanting to make this for ages and I’ve finally ticked it off my list! Yesterday I spent a while in the kitchen making this soup and a batch of hot cross buns and now I think we will be well fed for the rest of the long weekend ❤️.
I am hoping to make some hot cross buns tomorrow, I can’t decide whether to stick to the recipe I usually use or try a new one? What do you think? .
.
. 
Also, I posted the recipe for my Easter spiced brioche scrolls using @thehealthybaker Low FODMAP Plain Flour (see previous post) on the blog today. So if you are keen for some long weekend baking, go check it out - link in my profile. I hope everyone is having a good long weekend so far!
I am hoping to make some hot cross buns tomorrow, I can’t decide whether to stick to the recipe I usually use or try a new one? What do you think? . . . Also, I posted the recipe for my Easter spiced brioche scrolls using @thehealthybaker Low FODMAP Plain Flour (see previous post) on the blog today. So if you are keen for some long weekend baking, go check it out - link in my profile. I hope everyone is having a good long weekend so far!
So I spent last Sunday making these Easter spiced brioche scrolls and while I think my scroll technique needs some work, they tasted so good. I used @thehealthybaker Low FODMAP Plain Flour for these and I am very happy to say it worked so well. I am hoping to share the recipe on the blog on Friday!
So I spent last Sunday making these Easter spiced brioche scrolls and while I think my scroll technique needs some work, they tasted so good. I used @thehealthybaker Low FODMAP Plain Flour for these and I am very happy to say it worked so well. I am hoping to share the recipe on the blog on Friday!
Oh hi there Instagram! It’s been a while hasn’t it?! I’d love to say I’ve been off relaxing, eating cake and reading cookbooks, but if I did I would be lying (except about the cake... there was in fact some cake at times). Instead I have been working, adjusting to new medication for my migraines and trying to slow down the general pace of life over here. I am slowly getting back into the kitchen and will hopefully pick up that camera a little more often too. I hope everyone has had a good start to 2018, here’s to more baking, cake and time to read cookbooks!
Oh hi there Instagram! It’s been a while hasn’t it?! I’d love to say I’ve been off relaxing, eating cake and reading cookbooks, but if I did I would be lying (except about the cake... there was in fact some cake at times). Instead I have been working, adjusting to new medication for my migraines and trying to slow down the general pace of life over here. I am slowly getting back into the kitchen and will hopefully pick up that camera a little more often too. I hope everyone has had a good start to 2018, here’s to more baking, cake and time to read cookbooks!
Just got home from a lovely dinner at Glass Brasserie at the Hilton (see more on my stories) and drove past some pretty epic Christmas lights/decorations on the way home! Tomorrow I will finish off my fruit mince tarts and make the Pavlova ready to top with cream and fruit on Christmas Day - not that I can really think about food right now, I am so full from that dinner! Though if you are still looking for Christmas dessert inspiration you can still get my eBook via the link in my profile. Merry Christmas! 🎄🎁🍒
Just got home from a lovely dinner at Glass Brasserie at the Hilton (see more on my stories) and drove past some pretty epic Christmas lights/decorations on the way home! Tomorrow I will finish off my fruit mince tarts and make the Pavlova ready to top with cream and fruit on Christmas Day - not that I can really think about food right now, I am so full from that dinner! Though if you are still looking for Christmas dessert inspiration you can still get my eBook via the link in my profile. Merry Christmas! 🎄🎁🍒
Currently on the train home from work, listening to Taylor’s new album accompanied by two punnets of red currants and some Little Big Dairy Co pouring cream from David Jones food hall. Oh and some more copper fairy lights from Kikki-K. Christmas spirit (or panic, I’m not sure) in full swing over here! 🙋🏼‍♀️.
.
.
.
This cake is my Christmas Gingerbread Bundt Cake, which red currants decorate beautifully. The recipe is in my eBook - link in my profile.
Currently on the train home from work, listening to Taylor’s new album accompanied by two punnets of red currants and some Little Big Dairy Co pouring cream from David Jones food hall. Oh and some more copper fairy lights from Kikki-K. Christmas spirit (or panic, I’m not sure) in full swing over here! 🙋🏼‍♀️. . . . This cake is my Christmas Gingerbread Bundt Cake, which red currants decorate beautifully. The recipe is in my eBook - link in my profile.
I have been keeping my eyes peeled for some of these white cherries lately. No luck yet, but fingers crossed I can find some soon! Also starting to freak out about how little time there is left before Christmas! So much to do so little time!. .
.
.
If you find any white cherries, try making the cherry frangipane tart in my eBook! Link to download in my profile.
I have been keeping my eyes peeled for some of these white cherries lately. No luck yet, but fingers crossed I can find some soon! Also starting to freak out about how little time there is left before Christmas! So much to do so little time!. . . . If you find any white cherries, try making the cherry frangipane tart in my eBook! Link to download in my profile.
Anyone else super happy it’s Friday? I am so glad it’s the weekend, some weeks just feel harder than others don’t they? I am hoping to do a little baking before I head back to work next week, and buy some more peonies - they are just too beautiful to resist..
.
.
And don’t forget to grab your free copy of my Christmas Baking eBook - sign up via the link in my profile. I hope it will help you plan your Christmas baking and holiday menus - something that I need to start thinking about ASAP as well!
Anyone else super happy it’s Friday? I am so glad it’s the weekend, some weeks just feel harder than others don’t they? I am hoping to do a little baking before I head back to work next week, and buy some more peonies - they are just too beautiful to resist.. . . And don’t forget to grab your free copy of my Christmas Baking eBook - sign up via the link in my profile. I hope it will help you plan your Christmas baking and holiday menus - something that I need to start thinking about ASAP as well!
Today’s little harvest! The first of what looks like will be quite a few tomatoes from our 2 plants, a few edible flowers and a couple of sprigs of flowering thyme. What things do you have growing in your garden?
Today’s little harvest! The first of what looks like will be quite a few tomatoes from our 2 plants, a few edible flowers and a couple of sprigs of flowering thyme. What things do you have growing in your garden?
I am really excited to share that my Holiday Baking eBook is available! I have been working on this idea for a while and I’m super excited that I’ve finally put it out into the universe. To get your free copy click the link in my profile..
.
.
It’s full of my family’s favourite Christmas baked goods. There are also a couple of special heirloom recipes as well, including this Pavlova which is something Grandma made every year. My cousins and I would sneak into the kitchen and take little bits of it before Christmas lunch had even begun and, even though she is gone, having a Pav at Christmas means her presence will always be with us.
I am really excited to share that my Holiday Baking eBook is available! I have been working on this idea for a while and I’m super excited that I’ve finally put it out into the universe. To get your free copy click the link in my profile.. . . It’s full of my family’s favourite Christmas baked goods. There are also a couple of special heirloom recipes as well, including this Pavlova which is something Grandma made every year. My cousins and I would sneak into the kitchen and take little bits of it before Christmas lunch had even begun and, even though she is gone, having a Pav at Christmas means her presence will always be with us.
I made Matzo Ball Soup! I have been wanting to make this for ages and I’ve finally ticked it off my list! Yesterday I spent a while in the kitchen making this soup and a batch of hot cross buns and now I think we will be well fed for the rest of the long weekend ❤️. I am hoping to make some hot cross buns tomorrow, I can’t decide whether to stick to the recipe I usually use or try a new one? What do you think? .
.
. 
Also, I posted the recipe for my Easter spiced brioche scrolls using @thehealthybaker Low FODMAP Plain Flour (see previous post) on the blog today. So if you are keen for some long weekend baking, go check it out - link in my profile. I hope everyone is having a good long weekend so far! So I spent last Sunday making these Easter spiced brioche scrolls and while I think my scroll technique needs some work, they tasted so good. I used @thehealthybaker Low FODMAP Plain Flour for these and I am very happy to say it worked so well. I am hoping to share the recipe on the blog on Friday! Oh hi there Instagram! It’s been a while hasn’t it?! I’d love to say I’ve been off relaxing, eating cake and reading cookbooks, but if I did I would be lying (except about the cake... there was in fact some cake at times). Instead I have been working, adjusting to new medication for my migraines and trying to slow down the general pace of life over here. I am slowly getting back into the kitchen and will hopefully pick up that camera a little more often too. I hope everyone has had a good start to 2018, here’s to more baking, cake and time to read cookbooks! Just got home from a lovely dinner at Glass Brasserie at the Hilton (see more on my stories) and drove past some pretty epic Christmas lights/decorations on the way home! Tomorrow I will finish off my fruit mince tarts and make the Pavlova ready to top with cream and fruit on Christmas Day - not that I can really think about food right now, I am so full from that dinner! Though if you are still looking for Christmas dessert inspiration you can still get my eBook via the link in my profile. Merry Christmas! 🎄🎁🍒 Currently on the train home from work, listening to Taylor’s new album accompanied by two punnets of red currants and some Little Big Dairy Co pouring cream from David Jones food hall. Oh and some more copper fairy lights from Kikki-K. Christmas spirit (or panic, I’m not sure) in full swing over here! 🙋🏼‍♀️.
.
.
.
This cake is my Christmas Gingerbread Bundt Cake, which red currants decorate beautifully. The recipe is in my eBook - link in my profile. I have been keeping my eyes peeled for some of these white cherries lately. No luck yet, but fingers crossed I can find some soon! Also starting to freak out about how little time there is left before Christmas! So much to do so little time!. .
.
.
If you find any white cherries, try making the cherry frangipane tart in my eBook! Link to download in my profile. Anyone else super happy it’s Friday? I am so glad it’s the weekend, some weeks just feel harder than others don’t they? I am hoping to do a little baking before I head back to work next week, and buy some more peonies - they are just too beautiful to resist..
.
.
And don’t forget to grab your free copy of my Christmas Baking eBook - sign up via the link in my profile. I hope it will help you plan your Christmas baking and holiday menus - something that I need to start thinking about ASAP as well! Today’s little harvest! The first of what looks like will be quite a few tomatoes from our 2 plants, a few edible flowers and a couple of sprigs of flowering thyme. What things do you have growing in your garden? I am really excited to share that my Holiday Baking eBook is available! I have been working on this idea for a while and I’m super excited that I’ve finally put it out into the universe. To get your free copy click the link in my profile..
.
.
It’s full of my family’s favourite Christmas baked goods. There are also a couple of special heirloom recipes as well, including this Pavlova which is something Grandma made every year. My cousins and I would sneak into the kitchen and take little bits of it before Christmas lunch had even begun and, even though she is gone, having a Pav at Christmas means her presence will always be with us.
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