These Raspberry Ripple Biscuits are soft, buttery, and packed with fruity flavour — combining tangy Scottish raspberries and ...

This Peppermint Slice is a festive, no-bake traybake that’s cool, creamy, and perfect for Christmas treat trays or winter ...

• 4 ounces semisweet chocolate In a bowl with an electric mixer, beat the egg whites at moderate speed until they are foamy, add the cream of tartar, and beat the whites until they hold soft ...

Working with one sheet at a time, bake the cookies, rotating the sheet halfway through cooking, until just starting to brown at the edges and no longer wet on top, 12 to 14 minutes. Remove the ...

In these cookies, bittersweet chocolate (72% cacao) discs are used. I know, seems fussy, until you realize how glorious they taste and melt. Let me go on the record and say that I never bake ...

Nutty Biscuits Set oven at gas mark 4, 180°C (350°F). Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts. Line a baking sheet with non ...

Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water ...