by Admin | Feb 15, 2021 | Breakfast
The original name for the version of these biscuits that is sold commercially comes from a Beano comic book character called Roger the Dodger, who I believe was quite jammy. If you are feeling adventurous or reckless you could change the jam for another flavour....
by Admin | Feb 14, 2021 | Breakfast
Making your own baked beans is surprisingly gratifying. You can use haricot beans as we do here, or a mix of kidney, butter or black beans depending on what you like the best. They’re great for breakfast served with toast or Herbed soda bread (see here), but also make...
by Admin | Feb 12, 2021 | Breakfast
This is essentially a shortbread but, when you add self-raising flour instead of plain flour, the texture changes and becomes lighter and more crumbly. The French call it sablé Breton so, if you hear somebody talking about that, you can give a knowing look. Serve it...
by Admin | Feb 11, 2021 | Breakfast
Often a ‘rum and raisin’ recipe will ask for rum essence but it’s nowhere near as good as the real thing that we use here and, because of that, these biscuits have a bit more of a kick. There is a warning in the recipe which says not to overwork the buttercream, so...
by Admin | Feb 10, 2021 | Breakfast
Autumn brings an abundance of fruits, the flavours of which are greatly enhanced by gentle poaching. Damsons and quinces work well in this recipe too, if you can get hold of them. It’s important to poach each type of fruit separately, as they all cook at slightly...
