Coffee Kisses!


I have one very old trusty Be-Ro cookbook that my Nana gave me years ago. With new cookbooks sometimes the recipes are so complex you can’t always trust the results. This cookbook is simple and fool proof. It contains all the classics and I’m going to be trying a few more of them over the next couple of weeks! First up is coffee kisses! Part cake part biscuit they are similar to a whoopee pie or even a macaroon. Deliciously light and perfect for a lazy Sunday afternoon! This recipe should make about 15!



175g Self Raising Flour

75g Caster Sugar

75g Unsalted Butter

1 Medium Egg Beaten

2 tsp instant coffee dissolved in 1 tbsp of hot water

Coffee Buttercream (buttercream mixed with 2 tsp of instant coffee mixed with 1 tbsp of hot water)



NB: These can be made by hand but you can also make them in a food processor if you prefer!

1. Heat the oven to 180C, 350F and grease a large baking tray.

2. Mix the flour and sugar together and rub in the butter with your hands or by pulsing in the food processor.


3. Stir in the egg and all the coffee mixture. The mix should be quite wet!

4. Divide the mix and roll into small balls, slightly smaller than a walnut.


5. Bake the biscuits for about 15 minutes until the tops have hardened. Leave to cool on the tray.

6. When cool sandwich together with the coffee buttercream!



Stitch a biscuit…

HOW amazing are these sewing inspired cookies! If only I was that good at icing and piping that I could make these! They look a bit too fiddly for me but it just goes to show you can make a biscuit look like just about anything! Perhaps the buttons would be manageable though!


Kawaii Cute!

I’m not usually one who goes for the super cute stuff but I fell head over heels for these Japanese Kawaii erasers! Kawaii is a Japanese word meaning ‘cute’ and represents a key style in Japan for all things girly, tiny and sugary sweet. I bought myself a set of the dessert erasers from eBay as it skipped the delivery fee but they are available in the UK through and they’re really reasonably priced!

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Gingerbread Biscuits!!!

Everyone loves to feel Christmassy at this time of year and nothing does it better than a spiced ginger biscuit! As a child I used to love buying gingerbread men from the bakery but I’ve never tried to make them myself! I always presumed it was really difficult but it turned out to be really easy! I’m yet to get a Gingerbread man cutter so these are just a test run using a recipe I adapted from BBC food. I read through a few different combinations and recipes and used a little aspect of each to come up with a perfect balance! I’m not pretending I’ve written this recipe I’ve just tweaked it to suit me and included any tips I found helped me out when baking!


If you want to make these biscuits you could do it by hand but if you have a food processor it’s a LOT quicker. It only took me around 20 minutes to make the dough! This recipe makes about 20 gingerbread men or about 40 small biscuits like mine!


350g/12oz plain flour, plus extra for rolling out

1 tsp bicarbonate of soda

2 tsp ground ginger

1.5 tsp ground mixed spice

125g/4½oz butter

175g/6oz light soft brown sugar

1 free-range egg

3 tbsp golden syrup

1 tbsp Black Treacle



1. Sift together the flour, bicarbonate of soda, ginger and mixed spice and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs (see below left). Stir or blitz the sugar into the mix.


2. Lightly beat the egg, treacle and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.

3. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.


4. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the shapes and place on the baking tray, leaving a gap between them. Try not to add toooo much flour to the dough but if it is very wet and you are struggling you can add a few teaspoons of flour and knead it into the mix. A few tips to make it easier would be to break the dough into smaller more manageable pieces. I broke mine into four and also really, really floured the worktop!

5. Bake for 12-15 minutes, or until lightly golden-brown. Do not worry if they are soft when you take them out they will harden up on cooling and you do want them to be slightly soft and chewy in the centre! Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the icing and anything else you fancy!


Goat’s Cheese Biscuits…

These biscuits are utterly butterly, rich and flaky and would work brilliant as a basis for a canapé. They are also great for a snack and brilliant for cheese and biscuits if you make slightly larger ones. They are also very easy to make so would be great to make with kids or for the less experienced baker! I made them in a food processor which makes it really easy but you could make them by hand as well!


This recipe made about 40 small biscuits suitable for canapés but you could make fewer larger biscuits instead! Here’s how to do it!


100g Soft Goat’s Cheese

3 tbsp Freshly Grated Parmesan

150g Unsalted Butter (softened)

1/4 tsp of Cayenne Pepper

175g Plain Flour


1. To begin you will need to put the goat’s cheese, 2tbsp of the parmesan, butter and cayenne pepper in the food processor.

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2. Blend the ingredients until smooth (as below). Next you will need to add the flour.

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3. Add the flour and blend until just combined. Remove it from the mixer (after turning it off and removing the blade!). Ball the mix up, it may need a little knead to bring it together.

4. Wrap the dough in cling film and put it in the fridge for 2 hours until firm.

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5. When removed from the fridge place the dough on a floured surface and using a floured rolling pin roll to about 1/2 a cm thick. Preheat the oven to 180C (160C if its a fan oven or Gas mark 4).

6. Using a lightly floured cutter of your choice cut the biscuits and place on a baking tray lined with baking paper.

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7. Sprinkle the biscuits with the remaining parmesan and place in the oven baking for 12 minutes or until golden brown!

8. Remove from the oven and cool on a wire rack! They keep really well in an airtight container for at least 5 days! Enjoy!

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Super Crumbly Chocolate Orange Shortbread…

This recipe is adapted from the ultimate, classic shortbread recipe from Delia Smith’s very ragged and battered Complete Cookery Course book that I have! It’s the best shortbread recipe I’ve found and works really well when added to with flavours! You can also make this recipe and replace orange and chocolate with lemon!


This recipe makes about 20 biscuits depending on the size of your cutter! Mine was about 1 and 3/4 inches.

Here’s how to make them!


175g Plain Flour

110g Unsalted Butter (softened)

50g Caster Sugar

The zest of 1 Orange

2 tsp of Orange Juice (or a few drops of orange essence)

2 tbsp of Chocolate Chips (dark or milk)


1. First off Preheat your oven to 150C (300F) and grease a baking tray with butter.

2. To begin making the dough cream the butter and sugar in a bowl with a wooden spoon.


3. Still using the spoon beat in the sugar until well mixed.

4. Now add the orange zest and juice and the chocolate chips and mix again.


5. To the mix, sift in the flour and mix with the wooden spoon to begin combining the mixture.


6. Next comes the messy part! Use your hands to combine the mix, kneading it slightly to form a smooth paste! Don’t panic its not like kneading bread it only takes a few seconds!

7. Dust your work surface with a little caster sugar and using a rolling pin (also dusted) roll out the mixture. As the mix contains chocolate chips, this provides a guide as to the thickness of the dough. It will only be possible to roll it to the depth of a chocolate chip (this makes it easy peasy to do)!


8. Once rolled, cut out with a fluted cutter and place on a baking tray. Knead together any remaining off cuts and repeat the process until all the dough is used.

9. Bake on a middle-high shelf in the preheated oven for about 30 minutes or until golden. When baked cool on a wire rack and dust with caster sugar! They keep really well but they’re so tasty they probably won’t be around for long! hehe


Matchstick Cookies…

Just too cute! You’d have to make the box as well though!

matchstick cookies