• Strawberry and mascarpone shortbread rounds recipe

    Makes 8 Preparation time: 30 minutes Make in advance: mascarpone filling (several hours ahead) Ingredients 200g mascarpone 1 tbsp double cream 1/2 vanilla pod, seeds removed 1 tbsp icing sugar, plus extra for dusting 200g-250g fresh Jubilee strawberries, hulled and sliced horizontally zest of 1/2 small lemon or orange 1 x small pack of shortbread rounds (I used 1 x 160g Lemon shortbread thins) Method Add the lemon or orange zest to the Jubilee strawberries and carefully stir this through. In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar. Place 6 shortbread rounds on a board and arrange a

  • Florentine biscuits

    Servings: 12 Preparation time: 15 minutes Baking time: 12 - 15 minutes Ingredients 25g (1oz) butter 85g (3oz) Tate & Lyle Fairtrade Caster Sugar 2tsp flour 3tbsp double cream 150g (5½oz) mixed Fairtrade dried fruit and nuts, such as flaked almonds, cranberries, apricots, raisins, cherries 25g (1oz) dark Fairtrade chocolate 25g (1oz) milk Fairtrade chocolate 25g (1oz) white Fairtrade chocolate Method Preheat the oven to 180ºC, 350ºF, Gas Mark 4. Place the butter and sugar into a pan and melt together – allow to turn golden brown before stirring in flour and double cream. Add the dried fruit and nuts and mix together. Take

  • 3D Gingerbread house biscuits

    Makes: 1 delicious house Preparation time: 1 day Baking time: 10 - 12 minutes Ingredients Gingerbread dough 825g (1lb 13oz) self-raising flour plus extra for rolling 250g (9oz) unsalted butter, cubed 250g (9oz) Tate & Lyle Fairtrade Dark Muscovado Sugar 4 rounded tsp ground ginger 2 rounded tsp ground cinnamon 2 large eggs, beaten 250g (9oz) Lyle’s Black Treacle Icing 5 large egg whites or 150g (5oz) liquid egg white 1kg (2lbs) Tate & Lyle Fairtrade Icing Sugar plus extra for sifting Decoration A selection of: wafer blossoms sugar flower decorations carrots & sprinkles pale blue & green food paste colours white & orange sweets desiccated coconut

  • Great British Bake Off: from florentines and savoury biscuits to 3D gingerbread houses

    Great British Bake Off's Biscuit Week saw 11 amateur bakers make a cracking effort as they tackled savoury biscuits, Mary Berry's Florentines and even elaborate 3D scenes of afternoon tea, ski slopes, ferris wheels and gingerbread houses. See if you can meet Mary's demands of a "good zig-zag", lacy appearance, and a even bake and distribution of chocolate on your Florentines. Have a go at getting the perfect crunch with pistachio or strawberry and mascarpone shortbread, or prepare for a cheese course with cheddar and hazelnut biscuits. Feeling ambitious? Go for gold with GBBO 2013's winner Frances Quinn's California prune dodgers, or see how tall you

  • Hazelnut and cheddar biscuits recipe

    Makes: around 32 Ingredients 200g plain flour 100g butter, softened 75g Castello Tickler Cheddar finely grated 60g hazelnuts 2 large eggs, one whole and one separated into yolk and white Salt and pepper Method Line two large baking sheets with grease proof paper. Put the hazelnuts into a food processor, blitz to a fine crumb, then add the egg yolk, 50g of Castello Tickler Cheddar and the remaining ingredients and blitz again to form a soft dough. Place a large piece of cling film on your work surface and tip out the sable dough. Bring together with your