Two-layer, heart-shaped biscuits with a jam centre: an easy Valentine’s bake
I used my easy biscuit recipe to make the dough for these two-layer, heart-shaped biscuits with a jam centre. In addition to the ingredients below, you’ll also need two heart-shaped biscuit/cookie cutters, one about twice the size of the other, as shown in the photo below.
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1. Easy chocolate biscuits – heart-shaped for Valentine’s Day
Counting down to the most popular…
5. Shredded Wheat chocolate nests – with golden syrup and mini eggs!
Friday is usually the day for a new recipe. But, for my first post of 2016, I thought I’d revisit the five recipe posts which proved most popular in 2015.
Counting down to the most popular…
5. Maltesers rocky road. Such an easy, no-bake recipe. Make your own chocolate bars!
These are cute, delicious and easy to make! Growing up we called them “butterfly buns” but today I guess they’d be “cupcakes”?
These are a variation on other butterfly cake recipes I’ve featured. Scroll down to the bottom of this post for links to those!
Ingredients (makes 12 cupcakes)
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I’m gradually making good on my “fantastic idea” to make all the cakes which pop up in my first novel, Art and Soul. This week it’s chocolate fudge cake, which is the favourite of Becky, my main character.If you enjoy reading uplifting contemporary romance, you can get a copy of Art and Soul at Amazon.
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A childhood classic perfect for kids of all ages. Butterfly cupcakes are easy to make and versatile.
Butterfly cupcakes before dusting with icing sugar
Ingredients (makes 12 cupcakes and 1 spare if you’re lucky!)
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Christmas. Someone opens the posh biscuit selection tin. The Viennese fingers always disappear first.
Viennese finger biscuits – perfect with a cup of tea
That’s because they are melt-in-the-mouth gorgeous. They have a delicate vanilla flavour and crumble easily.
I got the recipe from one of my trusty books: Sweet and Savoury bites by Jane Price. I’ve made a couple of small changes to her method – mostly to make things easier and reduce washing up!
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Yesterday, in celebration of World Baking Day 2015 (who knew?!), I tried to make red velvet cake. For my first ever attempt, the cake turned out great – fluffy and delicious – but sadly, not very red.
Red velvet cake with white chocolate buttercream icing and filling
As you can see from the pictures, the cake has a reddish tinge, but it’s not the deep red I was hoping for. This was entirely my fault. I didn’t read the recipe properly when buying red food dye and so didn’t buy enough – turns out you need A LOT.
Anyway, it still tastes great!
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