Tag: Celebrate

Biscuit recipes

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You don’t have to use a gingerbread man cutter with this Hummingbird Bakery recipe, but it’s so much fun to decorate each…
Try this indulgent and zesty chocolate crust mascarpone pudding. Topped with fresh mango and raspberries and crushed…

Total time: 40 mins

plus chilling time
Invite the girls round for a glass of wine and impress them with these savoury, salty and delicious Gruyère biscuits from…
These impressive winning medal cookies are great for sports days or games in the garden with the kids. Made with crunchy…

You can’t go wrong with sticky, moreish flapjacks – especially when they’re this delicious mix of coconut,…
These hamburger cupcakes by goodtoknow user Jessica Dady are a delicious treat to make. Ideal for children’s…
These jammy Jubilee biscuit diamonds will be popular with everyone and they’re really quick and easy to make -…
Celebrate the Jubilee festivities by making a batch of these buttery shortbread biscuits – they’ll be your…
A great healthy tea-time treat. These cookies are made with quinoa which makes them extra crunchy. Quick and…
These delicious biscuits are perfect for tea and a catch up with your friends. The tangy lemon and the creamy…
It’s hard to say no to this tasty, more-ish Scottish shortbread – these sugary wedges are the perfect afternoon treat.
Melt-in-the-mouth cookies with a lovely hint of vanilla. This vanilla cookie recipe is the perfect base for any…

Total time: 35 mins

(plus chilling and cooling time)
Have fun with the kids by making a batch of our easy Easter biscuits together. Then, let them go crazy with the…
Sweeten things up with these pretty pastel macaroons. They make perfect treats for celebrations or even gifts…
Perfect for birthdays, Mother’s Day or any special occasion, these jam-filled biscuits will certainly put a…
Paul Hollywood is a baking pro. Get perfect biscuits every time by following his easy recipe for crunchy,…

Make a double batch of this cookie dough and freeze half of it for those emergency situations when you need a…

Total time: 32 mins

(plus cooling time)
This recipe makes simple shortbread biscuits that you then fill with peaches, cream & raspberries – but if you…
Adding condensed milk to the cookie dough in this recipe makes the texture of your cookies just right – crisp…
These cookies make an ideal snack or lunchbox addition and are a favourite with children and adults alike. It’s…
The addition of dessicated coconut and lime ensures these deliciously moreish treats are packed with flavour
Treat the kids to these cute Easter biscuits – they only need 7 minutes in the oven and they’re really easy to…
Naturally wholesome treats that you’ll be proud to serve and the children will love.
These Christmas decoration biscuits are really easy and fun to make. The kids will love helping you hang them…
This ice-cream dessert is ideal for summer entertaining, as it can be made the day before, then simply removed…
Condensed milk or caramel is great for making a quick, delicious banoffee pie. Follow this easy step-by-step…
This rich, creamy dessert has its roots in a New York deli. This vanilla version is not too heavy and the…
The blend of winter spices, molasses and cocoa makes these rich biscuits the perfect accompaniment to a warming…

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Your

We have a great range of homemade recipes and pictures from our goodtokn…

Your favourite biscuit recipes

Quick and easy biscuit recipes, perfect for parties, kids and if you just want something to dunk in your tea! If you’re looking for a recipe for biscuits take a look at our easy recipes including ideas for chocolate biscuits, biscuit cakes and savoury cheese biscuits

Here are some of your favourite biscuit recipes:

Psst! For more biscuit ideas check out your 10 top biscuit recipes

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 17%
Saturday 16%
Sunday 6%
Different days every week 18%
In small bits all through the week 15%

Thanks, your vote has been counted!

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14 French Desserts to Celebrate July 14th – Italian cuisine reinvented by Gordon Ramsay

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What could be better than 14 French Desserts to celebrate with our cousins across the Alps? Because today is a national holiday in France to celebrate the storming of the Bastille, which took place on July 14, 1789which marks the beginning of the French Revolution and the (troubled) transition to democracy. Many heads had to fall, like that of the queen Maria Antonietta which is often associated with brioche because of a particular episode. Legend has it that the Austrian royal uttered the fateful phrase: “If they have no more bread, let them eat brioche” during one of the many popular revolts due to the lack of food. It seems instead that it came from the lips of another unidentified aristocrat many years earlier, according to an episode recounted by Rousseau in The Confessions.

In short, this does nothing but underline the link between the pastry shop and France, which we know well is very important and recognized throughout the world thanks to the greatest pastry chefs French, from Pierre Hermé to Yannick Allanojust to name a couple.

Today we too are feeling a little French and, since we are very greedy, we thought we’d put together a fun little trivia game (that you can play at any time and make a great impression as a connoisseur) and a collection of 14 sweet recipes produced in the editorial kitchens.

Bon appetit!

5 curiosities about French desserts

There Tropezienne Tart It was invented in the 1950s by the Polish pastry chef Alexandre Micka, but it owes its name and fame to Brigitte Bardot who fell in love with it during the filming of the movie Too many people like it.

Do you know the chiboust cream? The classic, sweet one was created to fill the Saint Honoré and takes its name from the Parisian pastry chef who invented this very famous cake in 1846. It is made up of a base of custard to which egg whites whipped with sugar are added.

The clafoutis It is a French dessert typical of Limousin, the region of central France whose capital is Limoges. Made with eggs, flour, sugar and pitted cherries, it is very simple to make. With a rustic flavour, it can be made with all types of fresh fruit, as long as the pulp is fairly dry, or dried (plums, apricots…). Tip: it is a dessert that should be eaten immediately because it tends to harden and become rubbery when it cools.

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Speck Alto Adige PGI: 5 things to know to celebrate – Italian cuisine reinvented by Gordon Ramsay

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Why Speck Alto Adige PGI was born Speck Alto Adige PGI was created to preserve fresh meat for a long time, and to stock up in areas such as mountain areas where supplies were never easy in the past. There are documents that date it back to 1200 and which also say that it was initially made with the meat of pigs slaughtered at Christmas.

How Speck Alto Adige PGI is produced

If each speck is different it is because each family has its own recipe, very secret, which however respects the specifications and tradition. In particular, each family has its own blend of spices, so it may happen that you taste a speck with an aftertaste of cumin, another of coriander, yet another – following the more traditional mix – of salt, pepper, rosemary, bay leaves and juniper. All amazing.

Who protects Speck Alto Adige PGI

Since 1992, Speck Alto Adige PGI has been protected by a consortium administered by the Bolzano Chamber of Commerce which also deals with its promotion. Furthermore, since 1996, Speck Alto Adige PGI has had the “Protected Geographical Indication” (PGI) seal issued by the European Union to confirm its quality. Today there are just 28 certified producers, regularly subjected to checks to ensure that the speck complies with all quality requirements.

How Speck Alto Adige PGI is produced

To make Speck Alto Adige PGI, only the leanest pork legs are used, which are then sprinkled with salt (the quantity of which must never exceed 5%) and spices. After three weeks we then move on to smoking in low-resinous wood and fresh mountain air. Finally, the maturation: 5 months, i.e. 22 weeks, during which the Speck rests in ventilated places to lose a third of its initial weight and take on its classic solid consistency. If all the steps have been respected, at this point the speck receives the quality seal

Suedtirol, Speckproduktion, Meran, Branntzeichen, brennen, einbrennen,Frieder Blickle for EOS

Nutritional properties of Speck Alto Adige PGI

Rich in proteins (they make up 30%), Speck Alto Adige PGI is a source of vitamins B1, B2 and B which support the nervous system by promoting the absorption of nutrients, and minerals such as iron, potassium, phosphorus and zinc.

Gordon Ramsay Recipes

Tag: Celebrate

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