I’ve been wanting to make these salted caramel millionaire’s shortbread ever since Now Forager’s email dropped in my inbox in 2020, but I just never got round to it. It is the perfect recipe because it doesn’t used condensed milk … Continued
I was having a freezer clear out and I found a batch of white chocolate ganache lurking in the back. I needed a recipe to use up the ganache and I’ll be honest I wanted something that wasn’t too taxing. … Continued
Now that I’m working from home, the biscuit jar has become quite important and to ensure harmony amongst myself and my colleagues (well me and the dog) I like to keep the biscuit jar well stocked. This Cranberry, Oat & … Continued
I wrote this post before we were all put on lockdown and ingredients were easy to get, in fact I didn’t even think I would go to the supermarket and not be able to find what I want anywhere, let … Continued
These florentine sable are incredibly easy to make, as long as you follow the recipe and don’t make the mistakes I made with the first batch and over-bake the sable top! They tasted so burnt, remember in the case of … Continued
I set out to make a hazelnut version of Bouchon Bakery’s Better Nutters, but I was incredibly disorganised and I didn’t have any hazelnut butter in the cupboard. I know I could have made some hazelnut butter, but I was … Continued
A little while ago, I posted a photo of some biscuits on my instagram account and commented that I hadn’t baked any biscuits for two years. I asked everyone what their favourite biscuit recipe was and made a big deal … Continued
This is a bit of a change from my usual recipes, however I have made biscuits before, just not cheese biscuits and jam making is a huge part of patisserie. Jam is used in so many desserts and is a … Continued
There’s only a few weeks to go until Christmas! I’ve been busy making edible gifts, coming up with ideas to make use of my homemade mincemeat and the tree needed putting up yesterday! There just isn’t enough time to get … Continued
These delicious cocoa nib biscuits came about because I had a LOT of cocoa nibs in the cupboard and some cream leftover. This recipe is from William Curley’s book Couture Chocolate and I was so happy to learn that he’s going … Continued
As I mentioned in my last update, cookies are no friend of mine. I love devouring them obviously, especially the kind that are soft in the middle and the chocolate chunks are still gooey from their time in the oven. … Continued
Despite the name Chocolate Viennese Whirls, there’s nothing remotely Austrian about these biscuits. It’s also quite interesting that no one seems to have taken responsibility for creating them. Traditionally they are made with a vanilla biscuit and sandwiched together with jam and … Continued
The christmas recipes have begun! It’s time to prepare yourself for the fact that every corner of the internet is decorated with tinsel. Everywhere you look there are suggestions about how to have a hassle-free christmas, ways to ‘do christmas … Continued
Ah biscotti…just like panini and grissini, these are plural names for the snacks. I don’t know a huge amount of Italian (I only scraped through the GSCE), but I always find it funny when people order a panini, only really … Continued
This Rocky Road recipe uses the marshmallow and biscotti from the recipes made on this site. You can of course use shop bought biscuits and marshmallow. Anything from digestives to hobnobs will work for this, just keep the quantities the same. … Continued
Recipe: Chocolate Covered Praline Shortbread Level: Basic Techniques: Tempering Chocolate, Shortbread, Gianduja I dabbled in some fusion patisserie for this week’s blog post, Scottish shortbread topped off with the Italian spread gianduja. This is another recipe from La Patisserie des Reves cookbook, … Continued
Recipe: Carré Florentin (Florentine Squares) Level: Easy Techniques: Praline, Mixed Peel This is my first update on my new website, and this is the reason for the recent delay in posting. I’ve been designing this site and copying over all of my posts … Continued