Recipe three in the Christmas mini series - this week we’ve got Parmesan and walnut biscuits. I think this might’ve been a Mary Berry recipe I originally scribbled down years ago but I’ve made them a few times since. The semolina gives this biscuits the shortest texture while the parmesan just adds that gorgeous depth of taste that only parmesan can and then you’ve the walnuts for texture. Stunning combo!👌🏻 I served these with cranberry cheese but they’re also delicious wit

Recipe 2 in this little mini series of Christmas nibbles is…three cheese tarts with salmon & pomegranate👌🏻 @delimuru had these with wild garlic on her gorgeous Instagram page ages ago and I wanted to give them a go with winter garlic. I also bejewelled with a lil’ pomegranate cause ye know, Christmas and that!💁🏻‍♀️If you’re looking a veggie option, Kay did hers with sun-dried tomato & philly so just substitute out the salmon 👌🏻 Garlic & three cheese tarts You’ll need: •

Christmas nibbles - for any day of the week! Parmesan palmiers

Seen these ghosties all over socials so obvs I had to join the bandwagon 🫠😂 Chocolate biscuit cake with BOOST BARS, digestive and crunchie….SCARILY good!👻👻👻 You’ll need: 250g digestive biscuits 150g milk chocolate 150g dark chocolate 100g butter 150g golden syrup 3 boost bars (cut into thick slices) 3 crunchie bars (crushed into chunks) For the top: 200g milk chocolate 100g white chocolate How to? 1. Line a 20cm (8in) shallow, square-shaped tin. 2. Bash the biscuits into

I haven’t been baking in a few weeks due to covid and then moving to Sligo, so what better way to come back than with Peanut Butter brownies! It’s giving an absolute stinkier of a day tomorrow with the rain tomorrow so these are the perfect weekend treat! 😁 Grab: 185g butter 185g good chocolate 85g plain flour 40g cocoa powder 90g Reece’s peanut butter cups (minis) 4 tablespoons peanut butter 3 large eggs 275g caster sugar For the top: 85g milk chocolate 90g Reece’s peanut b

Chocolate Chip & Hazelnut Cookies 😍 Nothing further needed. Simples wee recipe perfect for a weekend treat. I put some in the freezer so when I fancy one I can just defrost it!😊 If you’re not a fan of hazelnuts substitute for walnuts 👌🏻 (Or leave the nuts out altogether, you do you!) Grab: 70g chopped hazelnuts 170g dark chocolate 170g milk chocolate 240g butter 240g caster sugar 100g Demerara sugar Tablespoon vanilla 1 egg 1 egg yolk 220g plain flour 1 teaspoon baking so

Friday deserves fresh wheaten bread yes? I think so. Beyond easy and beyond better than anything you’ll ever buy. Try it! Tag me. Share it! #happyfriday Grab: 280g wheaten flour 280g plain flour 1teaspoon salt 1teaspoon baking powder 1teaspoon bread soda (bicarb soda) 1tablespoon golden syrup 450ml buttermilk How? 1. Put flours&salt in a bowl. Sieve in baking soda & baking powder. Mix well 2. Make a well in bowl. Add in golden syrup & buttermilk. 3. Cut through with a knife

I’m not going to ramble…you asked for the recipe so here it is. Few things…don’t beat yourself up on the measurements of the biscuists. Wing it…if you’ve more digestive in the house and no rich tea that’s fine. Any plain biscuit will do! Tag me imelda__rose (double underscore) on insta #theramblingbaker if you make these, I’d love to see your creations! Ingredients: 1 jar of Biscoff (smooth) 1 large share bar of white chocolate 200g rich tea biscuits 200g of digestive biscuit