Ok, I’ll start with the shortbread first. This morning, my mum, rather tentatively asked me if I could post a biscuit recipe on the blog and not a cookie recipe.  Apparently “not everyday cookies” – who knew?? So being the angelic daughter I am, fulfilled her wish for buttery, crunchy on the outside but melting in the middle, classic shortbread. Usually shortbread has just three ingredients – butter, sugar and flour but in my research I was drawn in by the whole cornflour/rice flour distraction. I went for that option and poured in a truck load of vanilla for good measure. It worked – she was happy, I was happy and M&S have lost another sale to the BBH testing kitchen.

It’s Ramadan. The auspicious and holy month of Ramadan. For those of you who may not know, this is when muslims fast from sunrise to sunset. Fasting prohibits food and water and is generally a time set aside for spiritual enlightenment and peaceful conduct. It’s a rather lovely time of year. Of course, it has fallen bang smack in the middle of our UK summer this year, so the fasts are the longest they will ever be, at around 19 hours. Yes, 19 hours. This means those few hours of darkness are vital for cramming in yummy things like shortbread and cake and regardless of whether you are fasting or not, these little things are worth making. The ease accounts for low energy levels and the satisfaction of dipping them in a hot cup of tea at the end of the day will probably make your day at least 10x better. It’s also Father’s Day. I know my dad will appreciate fresh biscuits (and the mahoooossive banana bread I made for him) at 9.30 this evening!

You can serve these however you like. Melted nutella or chocolate ganache serves as the perfect indulgent dipping sauce, lemon posset and shortbread is a classic dinner party match or serve simply with a cup of tea. These are a staple, dress them as you please!

Read more & keep scrolling for giveaway info!

Read more ›

Sometimes a muffin just hits the spot. Sometimes there’s just no need to have pretty dainty little cupcakes with perfect swirls of frosting and so much sugar that you either bounce off the walls or crash on the sofa. These are chocolatey. Deep, dense, dark unadulterated chocolate that isn’t overpowered by sugar. That’s important. Sometimes we get too carried away adding sugar to anything and everything that we bake, we end up missing the dominant flavour completely. Here, the almost sultry dark tones of chocolate are contrasted with tangy raspberries and sharp sea salt. There’s no blending of similar flavours as with something like chocolate and caramel, the contrast is very defined and very satisfying. If this analytical breakdown of flavours hasn’t convinced you to try these muffins, then maybe the lack of electric mixing equipment and sheer ease will 🙂

Read more ›

These don’t need much of an introduction. Fudgy, chewy, rich with chunks of cadbury milk chocolate… These are the stick-to-the-roof-of-your-mouth kind of brownies with perfect chewy edges.  Also, no mixer and no beating for endless hours! Have I tempted you yet?

So I finally finished my exams this week! *aaaaaand breathe out* and perhaps more excitingly, I reached over 10,000 views on BBH last week! I never thought my little corner of cyberspace would flourish like it has done, but I’m so grateful to everyone who reads, bakes and shares my blog. You guys are the best 🙂 I actually want to do a giveaway to celebrate! Details will be in my next post hopefully!

Read more ›