Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
- 8 bacon rashers
- 1 medium onion, finely chopped
- 100g of soft cheese
- 100g of cheddar, grated
- 1/2 bunch of flat-leaf parsley, chopped
- 1 garlic clove, crushed
- 250g of plain flour
- 3 tsp baking powder
- 75g of unsalted butter, diced and cold
- 225ml of milk
- 1/2 tsp salt
- 20g of butter, melted
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
- Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
- Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
- Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
- Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
- Wrap the roll in cling film and refrigerate for 20 minutes
- Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.
An absolutely delicious bake with a hidden layer of jam and a beautiful coconut flavour throughout, what’s not to like?
- 150g Butter
- 150g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 3 Eggs
- 250g Plain Flour
- 1 tsp Baking Powder
- 100g Desiccated Coconut
- 4 tbsp. Milk
- 6 tbsp. Raspberry Jam
For the icing:
- 80g Icing Sugar
- 2 tsp Raspberry Jam
- 2 tsp Water
- 2 tbsp. Desiccated Coconut
- Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment.
- In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
- Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
- Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
- Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
- Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
- Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
- Once the cake is cool, spread the icing over the top, and then cover with some more coconut.
This tasty offering is a spiced fruity drop scone that is baked on a griddle pan. You can whip up a batch in no time and enjoy them hot from the pan slathered with butter and jam or sprinkled with sugar.
- 225g self-raising flour
- 65g caster sugar
- 1 tsp mixed spice
- 100g butter, cut into small pieces plus extra for frying
- 50g currants
- 25g mixed peel, chopped
- 1 egg, beaten
- splash milk
- Tip the flour, sugar, mixed spice and a pinch of salt into a bowl. Then, with your fingers, rub in the butter until crumbly. Mix in the currants and mixed peel. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry. It should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Yet another recipe that has come from using leftover jars. This time I made my own cookie butter morsels and added them to white chocolate chip cookies for a gooey, luxurious addition to a classic.
When you bite into the cookie, you get the soft chewy cookie then hidden chunks of rich creamy biscoff. The kitchen smells pretty good while you bake them too…
For the Biscoff morsels:
- 5oz White Chocolate, melted (Green and Black’s)
- ½ cup smooth Biscoff spread (Lotus)
For the Cookies:
- ¾ cup unsalted butter or margarine, melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 ¼ cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cup white chocolate chips
- Prepare Biscoff morsels by melting white chocolate bar and mixing in Biscoff spread. Pour onto a parchment paper lined baking sheet and spread thinly. Refrigerate for 1-2 hours. When cooled, break into little morsels.
- For the cookies, beat melted butter with the sugar for 2-3 minutes. Beat in eggs, one at a time. Beat in flour, baking powder and salt. Gently fold in the Biscoff bits. Refrigerate cookie dough for 1-2 hours for best results.
- Take a large teaspoon of dough and dip one end into a bowl of white chocolate chips. Lay cookie dough ball on a greaseproof paper lined baking sheet (chocolate chip side up). Bake cookies in an oven preheated to 180C for 12-14 minutes or until just baked. Remove to a wire rack and cool completely.
This recipe made 30 cookies. I highly recommend making a big batch because they’re pretty tasty!