"The light, delicate fragility of this shortcake sets it apart from the dense and more traditional shortbread that figures large in Scottish cookery," says chef Jeremy Lee. "It makes a mockery of the idea that Scottish cookery is heavy and stodgy."
Plus: More Dessert Recipes and Tips...
A delightful dessert is never far off when you have this layered ice cream pie in the freezer. For variety, I sometimes use strawberry pie filling and a chocolate crust.
The BEST Angel Food Cake is the perfect summer time dessert! It's light and fluffy and goes best with summer's fresh berries! One of best desserts of summer is angel food cake! It's so light and fluffy and tastes best with fresh berries and whipped cream!
When lemon and blueberry get together, delicious things happen. This loaf, which owes its tang to the addition of sour cream or yogurt, makes a great hostess gift. Directions 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits. Ingredients Coffee Syrup Directions 1 Heat oven to 350°F (325°F for dark or nonstick pans).
100g butter, softened 100g golden caster sugar 100g blanched hazelnuts, ground finely in a food processor 250g tub mascarpone 2-3 tbsp milk 3 tbsp lemon curd (Duchy Orignals organic traditional is especially good) 25g golden caster sugar 2 x 125g punnets blueberries Want to see what this recipe costs at different supermarkets?
250g softened butter, plus extra for greasing 280g self-raising flour 250g golden caster sugar ½ tsp baking powder 4 eggs 150ml pot natural yogurt 1 tsp vanilla paste or extract 1 tbsp cocoa powder, plus extra to dust 100ml strong coffee (we made it with 2 tbsp coffee granules) 140g icing sugar, sifted 350g mascarpone or soft cheese few chocolate-covered coffee beans Want to see what this recipe costs at different supermarkets?
6 gelatine leaves 125ml milk zest 2 oranges 2 vanilla pods, split 140g golden caster sugar 1.2l double cream 250g caster sugar 5 tbsp Grand Marnier 5 oranges, zested and segmented, any juice retained Want to see what this recipe costs at different supermarkets?
Prepare Bay Anglais. Cover and chill until ready to serve. Process sliced strawberries and sugar in a blender or food processor until pureed; pour strawberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Stir 1 cup chilled Bay Anglais into strained strawberry mixture.