Tag Archives: patisserie

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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Halloween Cupcakes.

HAPPY HALLOWEEN FOLKS. For about the sixth time I’ve decided blogging is a good idea, so here goes nothing

Love or hate Halloween, who cares. Everyone loves chocolate… and cake so shut up.

Chocolate Buttermilk Cupcakes with Vanilla Buttercream:

Yield: 24 cupcakes


Eat them like a greedy witch!




4oz butter

10.5 oz caster sugar

2 eggs

1 tsp vanilla extract/ 1/2 a vanilla pod

6.75 oz plain flour

1.5 oz cocoa powder

1 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup buttermilk

1/2 cup water


1.Preheat the oven to 190C/ 375F and line 2 muffin tins with cupcake liners.

2. Beat the butter until it is pale and then add the sugar and continue to beat for 2 minutes. (Hand or stand mixer, both work well)

3. Beat the vanilla into the eggs and slowly add them about 1 teaspoon at a time.

4. Sieve the flour, salt, cocoa powder and bicarbonate of soda into a bowl

5. Combine buttermilk and water in a jug.

6. Add dry ingredients a little at a time, alternating with the buttermilk mixture.

7. Once everything has been combined, fill each liner until they are 2/3s full. (You may get less than 24 cupcakes)

8. Place in the oven and bake for 15-20 minutes.

9. Remove from the oven and let the pan cool for ten minutes before transferring to a wire rack.



12oz icing sugar

8oz softened butter

1-2 tbs whipping cream

vanilla extract


1. Beat the butter until light and fluffy

2. Slowly add the icing sugar

3. Add vanilla and whipping cream. (you may not need all of it, add it until your desired consistency.



1. I used sugarflair colours in my icing and petal paste decorations. But sprinkles would also work well.

2. To ice your cakes like mine follow this tutorial: http://iambaker.net/rose-cake-tutorial/


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