So you’re in the kitchen feeling a bit peckish and you spot the biscuit tin. My biscuit tin had previously been looking after some elderflower and white chocolate shortbread but was there any left? Yes. Yes there was some left, but just one piece. Should I eat it myself and snub all knowledge of its existence?
Unfortunately as I was plotting how to cover my tracks my other half walked in to the kitchen with a similarly devilish plan. I
When you’ve gone to the effort of making elderflower sugar it is paramount that you make the most of it in ever varying and interesting ways. I thought I’d run out of sugar much sooner than I have; indeed I still have around 500g left. The sugar itself has an incredible aroma and every time you open the lid it smells of hedgerows. The little elderflower cakes I made were lovely but I wanted something a little more biscuit orientated. Not only
I like books. I can rarely walk past a charity or second hand book shop without having a little nose around. My affection for literature is not just for old books, I love the smell of new ones. As a result of my fondness, and subsequent collection of books, it was about time I sorted a few out in order to prevent some sort of hardback avalanche occurring.
So that I didn't get bored I thought it was a good idea to intersperse the organising with
Rhubarb has been making a few appearances of late and there are only so many crumbles you can eat without wishing for a little variety. Rhubarb has so far featured on here as Rhubarb and Custard and Rhubarb and Blood Orange Compote. It's been with something else; something to cushion the blow of its out and out sourness. Now is the time to embrace the wonderful cheek puckering that rhubarb provides with a decadent rhubarb sorbet.
I managed to
A good biscuit is an excellent thing. Golden brown, buttery and crisp makes a good biscuit for me. I discovered this recipe when rifling through recipes with my Nana. It seems fitting to make Easter biscuits at this time of year! They are so easy to make, wonderfully simple and have lovely subtle flavours.
To make your own Easter biscuits you will need:
75g caster sugar
150g self raising flour
1 egg split
When I was younger and there was a school holiday I would be with my Granny in her kitchen. We made everything together and it was almost always successful. We still make things together now and my Grandad still sits in the lounge wondering what on earth we will come out of the kitchen with next. He seems happy to be taste tester!
We had decided to make millionaires shortbread because I loved it so much and still do. The shortbread went in the oven
I was on my daily ramble (more like scramble) through the countryside this morning. It was exceptionally blustery. If I had tried to open my umbrella to shield myself from the onslaught of rain I feel quite certain there would have been a Mary Poppins moment. There was only one thing I could think about whilst battling the elements...Chocolate Concrete.
Chocolate concrete is an old school recipe that I got from my Granny. There's nothing quite
I fancied making some shortbread and in my quest I stumbled across an interesting variation of this classic. It was in James Martin's book entitled 'Desserts' (see link below). I love this book, the recipes are so easy to follow and are always yummy. He calls this particular recipe 'Grandma's caramel shortbread' and I am so grateful she shared this recipe with him so I was lucky enough to be able to make and eat it.
What you will
What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.
Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.
Ingredients - makes 12-15 biscuits
What you will need:
100g rolled oats
140g plain flour
100g unrefined light brown sugar
45g flaked coconut
110g unsalted butter
2tbsp golden syrup
½ tsp bicarbonate