Double Chocolate Almond Shortbread
[…] buttery and delicate. The dough here requires a little resting time to firm up before baking to ensure these perfectly crispy edged tender rounds hold their shape. However, the resting […]
[…] buttery and delicate. The dough here requires a little resting time to firm up before baking to ensure these perfectly crispy edged tender rounds hold their shape. However, the resting […]
[…] and I look back over my kitchen escapades, 2022 will forever be known in my baking heart as the brown butter year. Over the past 12 months I have slowly […]
Luckily, my mother, who imbued me with a love of baking, also passed on the ‘I love rhubarb’ gene, so I am always able to eat rhubarb treats at her […]
[…] 1/2 lemon) pinch of salt 40g (1/4c) cacao nibs Preheat oven to 180C/350F Line a baking tray with parchment Slice the bananas in 1-2cm (1/2-3/4inch) pieces and toss with the […]
[…] first BF products for sale (at the Panzer’s coffee bar): Nestled amongst some of London’s baking great’s, daily specials and seasonal treats, you will find my seed clusters and some […]
[…] out for a change). I know this makes me fickle. And appear unfaithful to those baking gurus who I adore. But I do return to old classics time and again […]
[…] the base for the Chocolate Pecan Tart from my friend Laurel’s fabulous book, New European Baking, and it works absolutely perfectly for these cute little triangular treats. And the filling […]
[…] I also use this recipe to use up ends of flour hanging around in the baking drawer. Feel free to use a half/half mixture of plain and wholemeal flour or adding […]
[…] plain flour 150g cornmeal or polenta (not quick cooking) 50g (1/4 cup) sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 3 eggs 2 tbsp melted butter […]
This cake, like so many on the pages of this blog, is the base for many baking adventures.
[…] have included mine here, from my friend Laurel Kratochvila’s fabulous and essential book, New European Baking. This recipe changed my pastry life forever – it’s simple to make, forgiving to […]
[…] anything with flour and grains. This is the holiday of matzo, many eggs and creative baking. Fortunately for everyone, Nigella’s Chocolate Olive Oil Cake happens to fit into the Passover […]
[…] impossible to find locally here. And of course the latest additions to the book collection. Baking books – mostly American – take up a considerable percentage of space on my […]
[…] member who actually likes rhubarb. I swiftly returned home and started cooking with my bounty, baking it in apple crumble and rhubarb bars. But best of all, I roasted it […]
[…] to toast them first. Note: These cookies need a little time in the freezer before baking, and are therefore great to make in advance Tripple Chocolate Hazelnut Cookies 250g (9 […]
[…] or 2 loaf tins. Chocolate Honey Cake 240g plain flour 60g cocoa powder 2 tsp baking powder 3/4 tsp bicarbonate of soda 1/2 tsp salt 3 tsp ground cinnamon 1/2 […]