Jammie Stars

I’ve did a similar recipe previously but the biscuits were peanut butter flavoured, whereas these biscuits are a typical biscuit recipe. Since we don’t need the egg whites you can use it for a nose mask adding a little lemon juice and apply using tissue 😀

Makes 15

225g butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
280g plain flour
5 tbsp strawberry jam

1. Put the butter and sugar into a bowl and mix well, beat in the egg yolk and vanilla extract. Next sift in the flour and stir until the mixture forms a dough. Then wrap in cling film and leave in the forms fridge for 1 hour.

2. After the hour, set the oven to gas mark 5 and line 2 trays with parchment paper. Unwrap the dough and roll out to 5mm thick. Use cutters to cut out the biscuits and a smaller cutter for the star shape. Make equal amounts of the top and bottom of the Jammie Stars.

3. Bake them in the oven for 10 minutes and leave to cool down. Once cool spread with jam on the bottom biscuit and place the top biscuit on top.

You could use any flavoured jam of your choice or use chocolate spread!! They look so magical :O

Insta: angelicaa_b ❤

Cute Carrot Cupcakes

A little on the healthy side with the addition of carrots and makes lovely moist cupcakes.

175g light sugar
200g self raising flour
1 tsp bicarbonate soda
2 tsp mixed spices
Zest and juice of 1 orange
2 eggs
150ml sunflower oil
200g carrots

1. Set the oven to gas mark 4 and prepare 12 cupcake cases into a muffin tin.

2. In a large bowl mix the sugar, flour, bicarbonate, mixed spices and zest together. Next in a separate bowl whisk together the eggs, oil and orange juice then stir into the dry ingredients adding the grated carrot last.

3. Evenly divide the mixture between the cupcake cases and bake in the oven for 25-30 minutes.

A super nice, quick and easy recipe, this would also taste great topped with a cream cheese frosting!!!

Peanut Butter Brownies

These actually taste so much better than normal brownies, the smooth peanut butter adds a subtle salty taste which I love. They are slightly crunchy on the corners and the inside is so soft and moist, these brownies are definitely a winner for any occasion unless you don’t like peanut butter 😛  I had actually ran out of baking paper (parchment paper) and luckily the brownies didn’t stick to the tray. Also the recipe is quite small so it can be doubled if you want more!!

Makes: 10 triangles
75g plain chocolate
60g butter
75g brown sugar
½ tsp vanilla extract
1 egg
60g self raising flour
Pinch of salt
100g peanut butter

1. Set the oven to gas mark 4 and line a baking tray with parchment paper.

2. Over a pan of simmering water gently melt the chocolate and butter in a heat proof bowl, adding 2 tbsp of water.

3. Now remove the bowl from the heat stirring carefully and leave to cool down for a few minutes, then stir in the sugar, vanilla, and eggs.

4. Add ¾ of the peanut butter and fold in the flour with a pinch of salt. Pour the mixture into the tin and put the rest of the peanut butter on top swirling in with a cocktail stick.

5. Place in the oven and bake for 30 minutes until just risen. They will still be slightly soft in the middle, leave to cool before cutting into triangles.

Have fun baking ❤

Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.


Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.


Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.


The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.

You can now bake them for 20-25 minutes in the oven.

Fruit, Nut & Chocolate Biscuits

Where has everyone gone??? I feel like it’s been really quite on my blog recently, regardless of that 😛 I still have great posts to share with the WordPress world.

These biscuits are mini circles of goodness, which everyone will enjoy 😉 it’s one of those random recipes where I just throw lots of my favourite things together and it turned out pretty well, kind of like a shortbread texture but with chocolate, flaked almonds and raisins.

Makes: 24
*you will need small 4cm biscuit cutters and a rolling pin*


30g toasted, flaked almonds
115g plain flour (extra for rolling out the dough)
30g cornflour
Pinch of salt
35g castor sugar
105g butter
50g raisins
50g milk chocolate, broken in chunks


1. Line 2 baking trays with parchment paper.

2. Weigh out the ingredients into a large bowl first using a wooden spoon to combine, then use your hands to form a dough.

3. Wrap in cling film and rest in the fridge for 20 minutes. In the meantime preheat the oven to gas mark 4 and sprinkle some flour over the surface and on the rolling pin.

4. Take the dough from the fridge and roll out to 1cm thick then using your cutter press through the dough (it might be slightly difficult pressing through the chocolate and raisins) space the dough circles onto each tray.

5. Bake in the oven for 25-30 mins until golden at the edges. Leave to cool on the tray for 5 mins before placing on a cooling rack to fully cool down.




       Sprinkle with icing sugar!!

Midnight Cookies

The flavour of chocolate in baking is so tasty and the smell is divine. These cookies are nice and crunchy with a subtle sweet taste.


125g butter
175g castor sugar
1 egg
½ tsp vanilla extract
125 plain flour
35g cocoa powder
½ tsp bicarbonate soda


1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Put the butter and sugar into a large bowl, cream together until light and fluffy. Next add the egg and vanilla extract until smooth. Then sift in the flour, cocoa powder and bicarbonate soda mix well.

3. Wet your hands slightly and roll into medium sized balls placing them spaced out on the baking tray.

4. Place in the oven and bake for roughly 13 minutes until set, then leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.



Crunchy Golden Oaty Biscuits

I am back 🙂 with a biscuit recipe!!

Makes: 14


Not the best picture -_-

75g oats
75g plain flour
50g unsweetened desiccated coconut
75g caster sugar
75g butter
2 tbsp honey
1 tsp bicarbonate soda
2 tbsp warm water

1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Mix together the oats, flour, coconut and sugar in a bowl.

3. Melt the butter and honey in a small pan on a low heat. Stir the bicarbonate soda into the warm water mixing quickly as it foams and pour into the pan.

4. Then pour into the bowl mixing in carefully. Make small balls out of the dough, place evenly on both trays and flatten.

5. Bake in the oven for 15 minutes until they start to brown. Gently remove from the tray and place onto a wire rack.

Wait until the biscuits have cooled down before eating!

Chocolate Cupcakes With Coconut Flavoured Frosting

This recipe was quite random, I had the intention of baking cookies but made cupcakes instead. The quantity of the ingredients means the cupcakes are quite dense and filling. Topped with a light coconut frosting using organic coconut powder. I had a few sample sachets from the company Purely Super Foods and decided to use the coconut one for my bakes. Check out their website here http://www.purelysuperfoods.com they sell many great products!!


200g butter
200g soft dark brown sugar
2 eggs
1 tsp vanilla extract
200g plain flour
60g cocoa powder
1/2 tsp bicarbonate soda

(Basic buttercream)

1. Preheat the oven to gas mark 4 and prepare a tray with 12 cupcake cases.

2. Combine the butter and sugar in a large bowl until fluffy, add the egg and vanilla extract mixing until smooth.

3. Sift in the flour, cocoa powder and beat until well combined.

4. Next evenly distribute the mixture between the cases and bake in the oven for 25- 30 minutes.

5. In the meantime make the frosting using the coconut powder and set aside, once the cupcakes are done leave to cool then cover with the frosting and any topping of your choice.




Shortbread Slab


A quick recipe today!

175g butter
75g castor sugar
225g plain flour
30g raisins

1. Preheat the oven to gas mark 3 and line a small tray with parchment paper.

2. Using a wooden spoon cream the butter and sugar together in a bowl. Sift in the flour and add the raisins, combine the mixture until smooth (do not knead) now you can roll out the dough.

3. Roll out to the thickness of 1cm and place onto the baking tray. (You can prick it with a fork now) and bake for 30- 40 minutes until golden.

4. Once baked sprinkle with extra sugar, break off and enjoy 😛

More food pictures on my instagram: angelicaa_b

Chocolate Chip Banana Muffins

I have never used a banana as an ingredient for baking because I’m not that keen on the strong taste however, after making these muffins I might start experimenting with bananas more as a substitute for other ingredients. To be honest the taste of the banana is barely there but the muffin itself is much more filling and heavier when eating which I think is good because it really fills you up. Also it’s got fruit in it so it’s somewhat healthy 🙂


Makes 6-7

50g Butter
1 Egg
85g Castor sugar
110g Self-raising flour
1/2 tsp Baking powder
1 tbsp Milk
1 ripe Banana
50g Milk chocolate chips

1. Preheat the oven to gas mark 4 and prepare 7 muffins cases on a tray.

2. Put all the ingredients into a bowl and beat until smooth or use an electric whisk.

3. Evenly spoon the mixture between the muffin cases and bake in the oven for 25 minutes (mine were in a little longer, hence the extra golden top)

4. Take out from the oven and cool on a wire rack.



Instagram for other pictures: angelicaa_b