The traditions of British baking stretch back to King Alfred and the burnt cakes, so it's no surprise that you all have such a wealth of cakes, biscuits and other sweet goodies in your repertoire. From tea breads to celebration cakes, there is plenty here to appeal!
by Crafty Cookie
These are wonderful, rich, goey and fruity chocolatey indulgence cakes. The higher percentage of cocoa solids in the chocolate make them even more moorish and not overly sweet. I must admit that I do prefer to use 85% chocolate with cocoa solids in
by Crafty Cookie
Although I have scottish ancestry and prefer the 'propper' plain shortbread I do like to make these rustic, golden, nutty and spicy biscuits around Christmas time for a welcome change. Notes To weigh the honey, place a warmed cup on the scales and t
My version of the chewy, American-style cookies. I've experimented for ages to get ones I'm happy with - nicely cracked on top, crisp on the outside but chewy inside.
I use a Panasonic SD-252 for my baking needs, and as a result, haven't bought a supermarket loaf for 4 years. The recipe book supplied with it includes an easy 'hot cross bun' instruction that will stop you reaching for the commercial pap ever again, and
My friend Sara's recipe. I dare you to stop at one......
My son found this recipe in a comic of his and have been a favourite ever since.
This is a BBCGOODFOOD recipe which the whole family enjoyed!
One of my favourite muffins and a real tea time treat with a nice mug of hot steaming teacoffee!
These oblong cakes are moist and always leave you wanting more. They will keep for several days - that's if they last that long!
You will need a silicone mould that makes 6 cakes 10.5cm x 5cm x 4cm deep ( like the Tefal one pictured). Equally
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