I would recommend using a food processor if you can as the least amount of handling, the better the result!
I use Dove Farm flour but the Juvela Flour Mix is good too if you can get it. I have also used the Bob’s Red Mill flour mix which works well too.
This biscuit recipe is the bees knees! It is very simple to make and creates the most wonderfully, soft and easy to use dough that cuts out shapes beautifully. It’s so easy to adapt too. I’ve given a few hints at the bottom of the recipe but I’m sure you will have lots of your own ideas.
I’ve used cutters but also used the push down shapes too and everything just works. Love it!! Definitely one to keep and use again and again with lots of different flavours.
I have another lovely fruit cake recipe here on cozebakes and I’ve used it for a Christmas Cake before. It’s very fruity and a lovely traditional fruit cake. It’s a 7″ square cake which can be cut to make 2 gift cakes or keep all for yourself!
This is a new recipe I tried and it’s also a lovely bake, probably a little spicier than the Fruit Cake and will work really well for a Christmas cake also. It makes an 8″ / 20cm round cake though I made it in a 6″ as requested and used the leftover for a mini trial cake. There has to be a cook’s treat!!
My advice? Read both recipes and decide which rings your bell. I can stand over both as delicious and impossible to tell the difference from a regular non gluten free cake. Here’s a link to the other recipe for you to check out: https://www.cozebakes.com/2016/11/09/fruit-cake-gluten-free/
A spiced, sticky ginger cake which is one of my favourite! This very simple bundt cake recipe is flavoured with ginger and cinnamon and has a wonderful sense of the festive season about it. I do have a bit of a thing for bundt tins but you can use a standard 20cm instead 🙂
I decorated it with white dripping icing and pomegranate seeds as it was made originally at Christmas, but as the season changes, you could make a coulis from raspberries and pour it over while saving some whole ones to decorate. Once it gets closer to summer, using Passion Fruit to drizzle over would make a great taste combination and the colour would look fantastic.
These sweet, pretty bakes are a lovely buttery and delicious shortbread biscuit which are made in paper cases for a different look from the traditional Viennese Whirls. You can use strawberry, raspberry or apricot jam in the center. They are quick and easy to make and look so pretty presented together dusted with icing sugar.
Little bites of melting heaven …. For a Festive feel, spoon some delicious homemade mincemeat in the centre 🙂
I got such a shock when I saw the original recipe lists 225g of sugar for these flapjacks! I’m not sure you would taste anything other than pure sweetness if that was to happen so I changed it a bit. Originally I left out two of the ingredients thinking I was adding sweetness by using them but as they are not great at holding their shape, I would change that next time. I wanted to keep these flapjacks lower in sugar and so I greatly reduced the sugar from the original recipe and left out the chocolate but next time all the sugar will be left out!
This is my standby, never fails Rocky Road recipe. I use it as a base to make different types of Rocky Road and it always delivers. It’s just sweet enough, just chocolatey enough, just rich enough and really so easily adaptable. Everyone loves it!
I’m going to put the basic recipe down and give a couple of ideas for you to try if you like. This recipe will become a firm favourite in your house as it is in mine.
I’ve made this cake in a bundt tin as every now and then, I just love to use mine. I love the pretty shape that lifts any cake to another level and always makes them look so special.
I’ve used dried cranberries here and to get the full flavour and soften them a bit, I soaked the cranberries for a couple of hours in 2 tablespoons of fresh orange juice.
It’s not a complicated recipe and definitely worth making. Step by step pictures included to help too.
A simple and make ahead recipe that results in delicious shortbread cookies. They are melt in the mouth, buttery with the delicious addition of zesty orange and cranberry pieces.
The trick for perfect shortbread is not to overbake them. Take them out before they look “done” and you will have the perfect shortbread cookie. The other great thing about Shortbread is that it requires no eggs so if you have an allergy, then this recipe is for you.
Originally the recipe was coated in caster sugar before baking but I changed it to Golden Caster Sugar just to give them a slight golden hue and an added flavor burst.
This is a delicious sweet orange flavoured loaf bread which is dotted with fresh cranberries and drizzled with an orange glaze to finish. It makes a great gift as it looks so pretty!
If you’re keeping it for yourself, you can omit the orange glaze but there is something quite heavenly about a slice with a burst of sweetness.
Even though it does take just over an hour in the oven, it’s so simple to make that you can busy yourself with something else while you smell the delicious aroma. It’s such a versatile recipe and can be used at breakfast, brunch, for a dessert … well you get the idea 😉
Biscotti are different from other biscuits in that they are baked twice so they dry out and are very crispy. Don’t let this put you off making them though as it’s a simple process just with one extra step.
Traditionally they are dipped into dessert wine but are equally delicious dipped into a cup of coffee. Once made, they will keep for a couple of months if you store them in an airtight container. Nice! They make ideal gifts to give as they look so lovely in a cellophane bag tied with festive ribbon.
This recipe makes the most delicious gingerbread perfect for decorations. They are slightly crunchy on the outside and then have a soft, chewy center which is sooooo good!
If you want to hang them on your tree, just make sure to use a skewer when they are on the baking tray ready for the oven. Push the skewer through and thread with festive ribbon once baked and cooled.
