Is there a broken one I can try? Look, there, that one’s not quite round, surely I can taste that one now?! There’s one little problem with making macarons in my house. You have to wait. Unlike brownies and bread you can’t eat macarons straight from the oven. And you have to wait a while-…
I know that this post is about macarons but it starts with a story of fudge and the most fantastic restaurant I know. As I’ve discussed before I spend the end of every summer in the Highlands of Scotland. The land near us, sheltered by the mountains to the north and south and with the…
Gobble gobble… When my boyfriend suggested I made ‘gobble macarons’ to celebrate thanksgiving I was a little confused. What on earth did he mean? But after a little explaining (apparently it’s the sound you make when you eat turkey) and one very quick search on Pinterest I was sold! Gobble macarons were on the weekend’s To…
I’m having a macaron moment, I just can’t stop making them. I am determined to perfect my recipe, to make flawless macarons every time. I’m definitely not at flawless yet but these were definitely progress! The first challenge of making macarons is the wrinkly feet because without those they would just be colourful biscuits. Thankfully…
I’m in Simnel overdrive. Cakes and cookies made, ice cream on the way. Before I start I must ask – have you ever had Simnel cake? Until last week I thought everyone had; but then I made some Simnel cupcakes (super yummy) for work and I was shocked how few people had heard of it.…
Macarons can be temperamental. To say the least. In my first post on the subject I advised not even thinking about making them if there was even the threat of rain; that they are a fair weather patisserie. But what if that needn’t be the case? Now we are in the depths of winternd the chance…
Not as sweet as a cake and not as plain as a loaf of bread, stollen is the perfect Christmas combination. The slightly sweetened enriched bread from Germany with ripples of marzipan running through it and what can only be described as a blizzard of icing sugar siting on top is certainly one of my…
What possibly could be more exciting than arriving home to mysterious parcel, opening it and finding 12 of the most delicious biscuits inside, made especially for you?! The Great Food Bloggers Cookie Swap is just the best idea! Thank you Love and Olive Oil and The Little Kitchen for organising it. After a great deal…
I realised something awful this morning – half way through December and I hadn’t made a single mince pie! I haven’t even eaten that many! So I set about making amends – now I have made and eaten quite a few… I decided to top this batch with frangipane as I like a change from all the…
How do you like your cookies? Thick and cakey or thin and cheewie? Do you like them supersized or bitsize? Personally I like them to be on the thinner cheewier side with a crispy edge and a soft sticky middle. Exactly like these. The brown sugar in them makes them gooier and richer in flavour…