Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.
Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!… Read more...
330g self raising flour
75g butter, cold diced
40g caster sugar
Zest of 1 lemon
120g blueberries, frozen
Juice of 1 lemon
2 heaped tablespoons of icing sugar
Makes: 6 large scone slices
The blueberries in this recipe are best frozen, which stops them completely disintegrating and bleeding too much on baking, buy them fresh and then simply pop them in the freezer before you get going, you don’t need to buy them ready frozen.… Read more...
Let’s talk Brownies – we love them! But…. some recipes can leave you underwhelmed and lacking the three things I think are ESSENTIAL in a good brownie – a thin papery crust on the top, a squidgy middle and a complete chocolatey taste.… Read more...
I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today. (with an amended link for the cheesecake x)
The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too.… Read more...