Category: Winter
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Treacle and pecan tart with Linzer pastry
A rich treacle tart covered in pecans and with a Linzer pastry crust (this adds a spicy, chocolatey, orangey note to the pastry)
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Vanilla shortbreads
My bestest ever recipe for shortbread (not strictly adhering to tradition) which gives beautiful biscuits every time.
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Chocolate and nut tart
This tart uses a sweet shortcrust pastry shell and has a velvety, rich chocolate filling with toasted hazelnuts and pecans. It goes exceptionally well with ice cream and, for a really cheffy desert, I’d suggest serving it with an orange reduction sauce, a nut brittle and either homemade ice cream (something like clotted cream, orange […]
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Florentines
Recipe for chocolate covered almond, pistachio and cherry Florentines – plus make them extra special with a shortbread base
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Christmas spiced marshmallows
These are a lovely way to get your fix of Christmas spices without having yet another mince pie or bite of gingerbread house. They are a lovely handmade gift to give away too, presented in a cellophane bag tied up with some festive ribbon. Equipment A medium to large heavy base saucepan A sugar thermometer […]
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Spiced beef and cheddar pasties
These are roughly based on a traditional Cornish recipe – which I adore, but I’ve spiced them up a bit and added chunks of melty cheddar. So they’re definitely not Cornish anymore, but they are nice! Makes about 5 – 6 Equipment Baking tray Large saucepan Saute pan Grater or microplane pastry brush Rolling pin […]
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Apricot, apple and almond Chelsea Buns
I was just thinking I hadn’t made an enriched dough recipe for a while… Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweetened bread. Unusually for a bread, their origins are actually known, as they were invented at the Chelsea Bun House in London, probably in the […]
Ink Sugar Spice ~ Lynn Clark 