Paul Hollywood’s mince pies - this recipe uses two jars of mincemeat to make 12 pies so they are going to be quite big!

Paul Hollywood’s mince pies

Paul Hollywood’s mince pies - this recipe uses two jars of mincemeat to make 12 pies so they are going to be quite big!

With its light, buttery flavour and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like, adding a handful of chocolate chips or a sprinkling of finely chopped rosemary, or lavender to the dough as you knead it.

With its light, buttery flavour and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like, adding a handful of chocolate chips or a sprinkling of finely chopped rosemary, or lavender to the dough as you knead it.

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

The Very Best Shortbread

A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.

Mary Berry's Shortbread #PinThePerfect #MaryBerry

The Very Best of Mary Berry’s Shortbread

I first tasted these on holiday in the Alps, where they were served with glasses of chilled Champagne. The biscuits were just the most perfect, salty, savoury contrast to the light fruity flavour of the wine.

I first tasted these on holiday in the Alps, where they were served with glasses of chilled Champagne. The biscuits were just the most perfect, salty, savoury contrast to the light fruity flavour of the wine.

The Great British Bake OffFor the pineapple upside-down cake      200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle     1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll     8 frozen cherries, defrosted and stones removed     300g/10½oz self-raising flour     ¼ tsp fine table salt     300g/10½oz unsalted butter, melted and cooled     5 large free-range eggs, lightly beaten 170º

Pineapple upside-down cake

The Great British Bake OffFor the pineapple upside-down cake 200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle 1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll 8 frozen cherries, defrosted and stones removed 300g/10½oz self-raising flour ¼ tsp fine table salt 300g/10½oz unsalted butter, melted and cooled 5 large free-range eggs, lightly beaten 170º

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