Tag Archives: baking

Florentine Sable

There is a reason that nuts and chocolate are a timeless sweet combination, they just work. If something ain’t broke and so on and so forth. Florentine Sable is a prime example of this. A short, crumbly biscuit base covered with the delicious almond topping reminiscent of a florentine treat. 




Chocolate Sable Base

1. 250g Plain flour

2. 50g Cocoa powder

3. 185g Unsalted butter, softened 

4. 140g Icing sugar (Sieved)

5. 25g Whole egg

Florentine Topping

1. 20 ml Whipping cream

2. 65g Unsalted butter

3. 65g Caster Sugar

4. 65g Liquid glucose

5. 130g Flaked almonds

6. 20g ground Almonds


1. Firstly make the sable dough. Do this well in advance so there is time for it to rest and chill in the fridge. So, cream together the butter and sugar until it is light and fluffy. 

2. Gradually add in the egg and then fold in the flour and cocoa powder until it is just incorporated. If you over mix the biscuit base will be tough.

3. Roll the dough out into a flat disk and wrap in cling film. Refrigerate the dough for at least 1 hour.

4. Once the dough has been chilled roll it out to fit a 9×13 cm tin and pierce the dough lightly with a fork. ( This will allow the air to escape while cooking so the dough won’t rise.

5. Chill the dough in the tin for a further 30 minutes. At this point preheat the oven at 180C.

6. Bake the dough for about 20 minutes.

7. Whilst the dough is baking make the topping. In a pan put the cream, butter, sugar and glucose and bring to the boil. Remove from the heat and stir in the almonds. 

8. Once the dough has been baking for 20 minutes remove from the oven and increase the temperature to 200C. Pour the almond mix on the base and cook for a further 10 minutes until golden. 

9. Remove from the oven and let cool slightly before cutting into 2×2 cm squares. 

10. Enjoy more than one with a glass of cold milk!

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Christmas ginger snaps


This recipe is so festive it felt bizarre making them at such an early stage back in the first week of December. Although I didn’t regret eating them one little bit. Neither did my grand mother who they were a gift for.

ImageGinger snaps are quick, easy and are a biscuit with a long legacy so most people enjoy them even if its just for nostalgic purposes. Even if the recipient isn’t to sure to begin with the white chocolate coating will soon persuade them.


1 Ib 4oz Plain flour

15oz Brown sugar

1 1/2 C Vegetable oil

1/4 Black trecle

1/4 cup Golden Syrup

2 eggs

2 tsp baking soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground cloves

1/2 C sugar (to roll in)

1Ib 8oz  white chocolate for decoration

Holiday sprinkles


1.Combine brown sugar, eggs, molasses; mix well.

2. Slowly add the oil, baking soda, ginger, cinnamon, clovesand mix well.

3. Add the flour a quarter at a time and mix well between each addition.

4. Using a small cookie scoop make balls, roll in sugar and place on  cookie sheets.

5.Bake the ginger snaps for 10 minutes and the  tops will crack.

6. Cool on rack. Melt the chocolate over a bain-marie, then using a spoon to help cover each cookie half way, place on waxed paper.

7. Decorate with the sprinkles of your choice and let dry completely.



– If you want more of a snap, bake the cookies for one or two minutes longer.

– I chilled my dough over night but I don’t know whether this is necessary because the recipe does not call for butter.

Recipe source: http://www.skiptomylou.org/2012/12/22/festive-ginger-snap-cookies/


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Hot chocolate pear puddings

Yield: 4 Ramekins


Whilst it isn’t the first flavour pairing (sorry, I couldn’t help it) that comes to mind, it is a sweet and subtle one that should probably be used more often.

These little desserts are sweet and warming, especially as the weather cools down. The softened pear and gooey chocolate will not disappoint you.



3oz Butter

3oz Caster sugar

2 eggs

1oz Cocoa

3oz Self-raising flour

¼tsp baking powder

4 small pears

Icing sugar for dusting


1. Preheat oven to 180ºC/350F

2. Lightly butter four ramekins.

3. Cream together butter and sugar until blended. Beat in the eggs in slowly a little bit at a time. Then add the cocoa and beat again.

4.Quickly fold in flour and baking powder.

5. Divide mixture between the four ramekins.

6. Finally Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes.


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Rhyme or Raisin

Raisin Cookies


I’m currently working in a preschool class. Every time the pupils have to perform any collective task they all sing it to the tune of Frere Jaques. Its slowly driving me around the twist. Not that that particular venture has anything to do with this post, I’m just a sucker for a pun.

In other, not such irrelevant news, here’s a recipe for raisin cookies. Its particularly lush because I soaked the raisins to prevent them burning in the oven.



4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips


1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.



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Chocolate, coconut and sultana flapjacks to be more precise.

I don’t really have a passion for food via a plethora of nostalgic memories of cooking with my mother or grandmother (not that they aren’t sterling chefs), that’s just not how I got the baking bug. I’m no Nigel Slater when it comes to toast, I prefer it slightly burnt and occasionally cold. Having said all that, flapjacks are one of my earliest food memories, or rather there being not enough chocolate and too many sultanas on the ones I was presented with. So in later life I learned how to appreciate mass amounts of dried fruit and made sure I made up for the lack of chocolate in my early years. Thus coming up with this flapjack recipe of my own.



1. 7oz Butter

2.7oz Soft light brown sugar

3. 2tbs Golden Syrup

4. 12.3oz Porridge oats

5. 3.5oz Dark chocolate, roughly broken in to small pieces

6. 3.5oz Sultanas

7. 4tbs desiccated coconut


1. Line a 8×8 baking tin with parchment paper and preheat the oven to 180C/ 350F

2. Melt the butter in a pan and then add the sugar and golden syrup. Keep on a medium-low heat until the sugar has fully dissolved.

3. Place the oat in a large bowl and stir in the sugar mixture. Leave to cool for 10 minutes to ensure the chocolate does not melt.

4. Fold in the chocolate, sultanas and coconut.

5. Place the mix in your baking tray and press down slightly (this will ensure the flapjacks will hold their form when you cut them).

6. Place in the centre of the oven and bake until the edges turn a golden brown colour (15-20 mins).

7. Remove from oven and let cool slightly. Then cut the flapjacks into squares or rectangles and leave to cool fully in the tin before you remove them.

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