Category: Biscuits & Shortbreads

Cream butter and sugar Add dry ingredients Roll out to 2mm thick between 2 parchment sheets Freeze in sheets Cut to shape while frozen Bake on an air mat straight away

Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe

Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here

Whip butter and sugar Add eggs in three stages Mix flour, cocoa powder and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some milk chocolate drops on top. Bake at 160 C for 15min

Whip butter and sugar Add eggs in three stages Mix flour and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some brown sugar and ground cinnamon on top. Bake at 160 C for 15min

Combine all bake and blitz

Cream butter and sugar Add black treacle, eggs and vanilla. Whip up Add dry ingredients Refrigerate, roll out and cut Bake at 165C for 10min

Whip all together Pipe with small star nozzle Bake biscuit at 175 C for 7 min Turn tray if needed

Whip meringue Add food coloring, if needed Sift or robot coupe icing sugar and almonds Pour onto meringue Mix well, but do not over mix! Pipe on to a clean and new parchment paper sheets Bake at 130 for 13 min Refrigerate before taking macarons of the paper

Blitz walnuts Combine all ingrediants at once and mix with paddle attachement Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 180C for 10min, full fan, 0 humidity

Combine all at once Shape in to rolls Refrigerate or freeze Slice Bake shortbread at 165C for 12min, full fan, 0 humidity

Mix all at once Shape/roll Refrigerate Slice Bake lemon biscuits at 170C for 10min (Park)

Mix all at once Shape/roll Refrigerate Slice Bake chocolate chip biscuits at 170C for 10min, low fan