Biscuits

Scottish Oatcakes

It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to…

Florentines

As their name suggests, Florentines are an Italian “biscuit” that originally hail from Florence, Tuscany. In their most basic form they are essentially a group of nut and cherries set in caramel and coated on one side with dark chocolate.…

Almond Biscotti

There are certain things in life that one considers to be truly delightful – they are different for us all. For me, a strong coffee coupled with a crunchy biscuit or flaky pastry, preferably of Italian extraction, is one such…

Christmas Spiced Biscuits

If there’s one time of the year at which biscuits should be made and eaten in prodigious quantity, it is at Christmas. There’s something clean and joyful about a proper English biscuit that makes them a smidge more festive than, to…

Winter Spice Biscuits with Homemade Damson Jelly

One of the problems, which has reared its ugly head as a result of my unannounced Christmas hiatus, is that there is a pile of holiday related recipes which have been, just as the resolutions will be, shut out in…

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