‘Biscuit by Miranda Gore Browne is published by Ebury Press, £14.99’, photo by Laura Edwards. Inspired by hot-cross buns, these biscuits are full of spices, citrussy flavours and fruit. MAKES ABOUT 18 125 g unsalted butter, softened 50 g caster sugar 25 g soft light brown sugar 2 tsp finely grated orange zest […]
I like to make these biscuits as soon as we spot the first shoots of rhubarb in the garden. The rhubarb is chopped straight into the biscuit dough, and orange zest is added to intensify its flavour. If you are a fan of rhubarb crumble, these biscuits will certainly hit the spot. MAKES AT LEAST […]
Vivien Lloyd – Marmalade Day, 23rd February 2016 Join Miranda and top Marmalade Mistress Vivien Lloyd for a fun-filled marmalade day. Learn how to make award-winning marmalade with the country’s top marmalade expert so you can confidently make your own at home. Enjoy finding out different ways to use marmalade in your baking and enjoy tasting […]
MORNING CLASS – Tuesday 5th December, 10am-12.30pm EVENING CLASS – Wednesday 6th December, 8pm – 10.30pm Join Miranda for festive floral fun. The Kitchen School will be brimming with Christmassy hedgerow greenery, bubbling with mulled wine and full of the fug of scrumptious Christmas bakes for you to enjoy while you create a beautiful […]
Dream tea biscuits.
Week 5 Recipe Challenge – Walnut Cake If you would like to try my Kenwood Disaster Chef recipe for Walnut & Strawberry Cream layer cake – here is the recipe. You can watch the video here. Walnut and Strawberry Cream Layer Cake Save Print Prep time 30 mins Cook time 25 mins Total time 55 mins […]
Recipe from Bake Me a Cake as Fast as You Can published by Ebury Press, £14.99. Photo by Rosie Barnett. These jammy flake bars were my favourite choice from our much-loved bakers when I were little. My heart skipped a beat when, on holiday in Devon, we discovered a shop where the baker was hand-dipping the […]
Recipe from Bake Me a Cake as Fast as You Can published by Ebury Press, £14.99. Photo by Rosie Barnett. This four-tiered, buttery vanilla cake is simply frosted with pale buttercream. Tall, simple and elegant.
Recipe from Biscuit published by Ebury Press, £14.99. Photo by Laura Edwards. Here the lightest, meltingly good lemon biscuits are topped with a pretty puff of redcurrant meringue. The sharpness of the redcurrant is a lovely burst of freshness next to the sweet, buttery biscuit.