Tag: butter
-
Lemon Cupcakes with Lemon Icing
These lemon cupcakes with lemon icing are bursting with citrus flavor and are perfect for any occasion. The cupcakes are firm yet deliciously moist, and the lemon icing adds a creamy, tangy finish that complements the cake beautifully. Read more
-
Chocolate Rough Biscuits
These Chocolate Rough Biscuits are a nostalgic recipe from my mother’s collection. With a rich chocolate flavour, a touch of coconut, and a delightfully rustic texture, they’re as charming as they are tasty. Read more
-
Caramel Biscuits
A recipe from my mother’s cookbook. I just tell the scales to measure in imperial. Read more
-
Half-a-dozen scones
This recipe comes from Instructables, modified by what I did. It only makes half-a-dozen so it is good when there are only a few people. My lemonade scones recipe makes a much greater amount. Read more
-
Ginger Gems
These Ginger Gems, baked in a traditional gem iron, are a nostalgic delight from the beloved Edmonds Cookery Book. Light, fluffy, and infused with the warm spice of ginger, they’re a perfect companion to a cup of tea. Read more
-
Brandy Butter Icing
This Brandy Butter Icing is a luxurious topping, perfect for enhancing the flavour of your Christmas cake or any festive bake. With golden syrup for a hint of sweetness and brandy for a warm, indulgent touch, it spreads smoothly and creates beautiful swirls for a stunning presentation. Read more
-
Stained Glass Window Biscuits
These biscuits from Alison Holst’s Good Food are as delightful to look at as they are to eat. With a buttery biscuit base and vibrant, candy-filled centres, they’re perfect for special occasions or holiday celebrations. These biscuits are easy to customize with different shapes and colours. They are baked to… Read more
-
Easy Gingerbread Cookies
These Spiced Ginger Biscuits are the perfect balance of warmth and sweetness, ideal for any season. A blend of ginger, mixed spices, cloves, and nutmeg delivers a fragrant, spiced flavour in every bite. Read more
-
Christmas Cake
This recipe is from my mother’s old recipe book. Note that rounding up to the nearest metric weight is not a good idea; the fruit will be too heavy. Read more