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November 29, 2017

Where to start with these bad boys! Buttery, rich and triply chocolatey - these are perfect for those cosy Sunday evenings with a cup of tea. 

Unlike normal shortbread dough, this version wants to be slightly springy and oily to touch after it has been refrigerated. I really amped up the butter in these to make sure they stayed nice and moist. The butter also acts as binding agent because the cooking time...

November 12, 2017

Your complete guide to hard- to -find gluten free sprinkles. non-pareils and general cake decorations

November 4, 2017

Mmmmm...cookies...peanut butter chocolate in a crunchy chewy cookie... 

Okay I'll stop drooling now but you get the point. These cookies are AMAZING and so easy to make. They don't use flour at all, the science is all based around the peanut butter. I don't know if you have ever tried heating peanut butter up (if you haven't, don't) but when heated instead of melting and becoming oily, the butter bec...

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