At Christmas, gingerbread makes its most impressive appearance. Over the course of gingerbread’s history, its form varied from location to location. In some places, gingerbread was a soft cake, while in others, it was a crisp, flat cookie; in still other places, the treat came as a warm, thick square of bread. Gingerbread was sometimes light and sometimes dark, sometimes sweet and sometimes spicy Spices give any gingerbread its delicious aroma and memorable taste. Ginger is the spice you will find in every gingerbread recipe.
Freshly made carrot cake explodes with flavour. It is bursting with an array of flavourful spices, soft sultanas and burst of fruit All that rich, moist and chewy goodness is topped off with soft gooey icing enhanced with citrusy lemon
If you’ve never tried salted chocolate chip biscuits before, you’re in for a treat!! The sprinkle of sea salt truly accentuates the rich chocolate flavour, and this recipe produces super thick and chewy biscuits that will be impossible to resist!
This simpler, slightly rustic cake is one to return again and again. Don’t think that you have to stick to lemons with this recipe though; orange zest and juice are also perfect here. If Rhubarb isn’t your thing, go for Blueberries or Raspberries as they still have tartness which matches that of the Lemon.
Apricot and Almond Biscotti are perfect with a cup of coffee (or tea) at any time of day or year. Biscotti have that perfect crunch that taste even better a day or two later if you can hold out that long.
A good Christmas Cake should be rich, it should taste like dried fruit and spices and alcohol. It should have a moist texture. It must be a special treat and can be served with a slice of Wenseydale Cheese