Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.
Just in case you hadn’t noticed, Great British Bake Off is back. The whole country is watching, it seems. Last week, the bakers were given Viennese whirls as their technical challenge. Piping is the name of the game for these bakes and I hate piping. It was time for me to move outside of my comfort zone, however. Of course I had to do something a bit different, so I give you my Chocolate Viennese Whirls.
Last week, CT and I were somewhat shocked to find we’d been together for twenty years. How did that happen? To celebrate we both took the day off and went clambering around the Cornish coast. We also called in at the Canteen at Maker Heights. How could we resist the best food in those parts? There, sitting on the counter was a round of almond rye shortbread. Completely intrigued, I had to recreate it.
Of all the biscuits I made in my epic Christmas bake last year, these pistachio biscuits made with almonds and flavoured with a little rose, cardamom and cinnamon were the ones that received the most rave reviews. So *drum roll* I’m finally going to give you the recipe. It’s the next in my Flavours of the Middle East series.
Back in August last year I posted a review of some classic British biscuit cutters and promised you the recipe for the bourbon biscuits I made using them. Well never let it be said that I don’t fulfil my promises – if somewhat dreckly. If you don’t know what dreckly means, you clearly haven’t been to Cornwall. They may be a bit late, but here follows the afore mentioned recipe.
These halva biscuits, adapted from a recipe for Sesame Crisps in Bake it Better Biscuits by Annie Rigg, really do taste like halva, only not as tooth achingly sweet.
Christmas is traditionally a time for baking biscuits and I usually make the most of it. I tend to make an old favourite or two, but also use the occasion to try out a some new recipes. One of them, this time, was to be Christmas Butter Biscuits.
This is a complete antidote to my last post for overnight oats. I might like to start my day in a healthy way, but as regular readers will know, I have a sweet tooth and like to indulge it from time to time. I’m not sure I can even claim there are any healthy components to these strawberry Marshmallow Fluff cookies, but my goodness they’re delicious.
Ever since I first tasted Grasmere gingerbread, I have wanted to try and find the recipe. I find its unique texture and fieriness particularly appealing. As I don’t get up to the Lake District very often, maybe once every decade, I really want to make some myself. Sadly the recipe is a closely kept secret. This version, Grasmere ginger shortbread, is the closest I’ve come to it.
Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.