We've all got those recipes stashed away in the kitchen... the ones that have been passed down through generations, those that have become part of the family. The ones you turn to without thinking, because they bring you that special comfort every time and never let you down. 

There's something special about them. A kind of comfort that's hard to put into words. It takes you back to those moments when you were small, just tall enough to see over the worktop, eyes fixed on the mixing bowl, secretly hoping there's a big mouthful left you can grab with the wooden spoon.

Ahh… those really were the good old days.

My love of baking began with my Grandma Joyce. She’d spend hours in the kitchen with us, making the most delicious sweet and savoury treats.

As a child, I loved having a go myself, experimenting, making a mess, and learning how it's all done. One recipe that quickly became a family favourite was my 'Siany Shortbread'. A simple shortbread that always felt that bit more special with a generous handful of multi-coloured sprinkles thrown in for good measure. 

That's what baking has always been about for me, enjoyment, creativity and the excitement of trying something new. And it's exactly why I wanted to take that much-loved 'Siany Shortbread' and turn it into something a little special, Caramel Shortbread Cookie and Cookie Slab. 

When it comes to baking, there's no need to be an expert, and it certainly doesn't have to be anything complicated. Sometimes it's the simplest of things that bring the most joy. This shortbread recipe is delicious and wonderfully easy, and affordable to make. Get the kids involved (worry about the mess later on!), or bake with siblings, parents or friends. 

So, why not give it a go yourself?

125g Salted butter
55g Caster sugar, plus extra to finish
180g Plain flour

1tsp Vanilla Puree

1/2 Cup of hundreds and thousands (optional)

1. Preheat the oven to 190C/170C Fan/Gas 5.
2. Rub the butter and the sugar together in a bowl until combined. (Whizz it up in a food processor if your butter is a bit cold.) Add your vanilla puree and combine.
3. Stir in the flour and hundreds and thousands until thoroughly combined. Turn onto a clean work surface and knead the dough just enough to bring the mixture together into a smooth ball.
4. Use a rolling pin to roll out the dough until it is 1cm thick.
5. Cut the dough into shortbread fingers or use cookie cutters to make various shapes and place them onto a baking tray lined with baking paper. Sprinkle with caster sugar and chill in the fridge for 20 minutes or in the freezer for 10 minutes.
6. Bake in the oven for 15–20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Now sit back and enjoy!

Sian x