Strawberries and white chocolate in cookies is an amazing combination, and should be tried. These are also perfect for using up strawberries that are sagging. Chilled strawberries work best.
Continue reading “Strawberry and White Chocolate Chip Cookies”
Oh my goodness these cookies are sooooo yummy, ultra moist and chewy and hard to stop at just one.
If you get the choice when choosing your blueberries try and buy smaller berries. You get more blueberries to the weight and they are easier to distribute throughout the cookie dough that a larger berry.
Continue reading “Blueberry and White Chocolate Chip Cookies”
In this white chocolate rocky road I have used custard creams. This was a favourite biscuit when I was younger.
I cut my rocky road into 12 squares, but this can easily be cut into more or less as you like it. Continue reading “White Chocolate Rocky Road With Custard Creams”
The addition of lemon curd to these blondies gives a real zing!
I cut mine in to 16 squares, however you can cut them in to squares as large of as small as you like them. Continue reading “Lemon Blondies”
I have used jammy dodgers in my white chocolate rocky road, the combination of white chocolate and jammy dodgers is incredible! Continue reading “White Chocolate Rocky Road”
For this cheese cake I have used oat biscuits, however a digestive is just a good I just like the oatyness.
Spring form tins are easier to get the cheese cake out and you will need one that has sides about 5cm high as this recipe will fill it completely. Continue reading “White Chocolate Cheesecake”
Who doesn’t love a cookie? This recipe does not require chilling prior to baking so these cookies can be make in double quick time!
This recipe will make between 24 – 28 cookies. Continue reading “White Chocolate Chip Cookies”
These White Chocolate Fudge Blondies are very similar to my Chocolate Fudge Brownies, except I have used white chocolate instead of dark chocolate to achieve the ‘blond’ look. Continue reading “White Chocolate Fudge Blondies”
It has taken me quite a while to find and perfect my cheesecakes, when I say perfect…. to make them the way my family and I like them. A while back my mum developed a cough every time she ate shop bought cakes and biscuits. When I stated making cheesecakes it soon became clear that I couldn’t use crushed biscuits for the base or it would result in a lot of suffering. I experimented with various bases and our favourites are a short bread (please see my shortbread recipe) or an oaty crumble base which I have used in this recipe for you. Because I cook the base do allow plenty of time for cooling and refrigerating. Continue reading “Raspberry Cheesecake”
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