These fruity biscuits were traditionally baked and eaten around Easter. The citrus of the mixed peel is said to represent the suffering of Christ on the cross. The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads.
Although it seems hot cross buns are available all year round they are traditionally served on Good Friday. Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. Recipe courtesy of AGA Specialist Dawn Roads.
These Jewelled Christmas Tree Biscuits make the perfect decoration to hang on your Christmas tree. We flavoured ours with vanilla, but why not try cinnamon, ginger or lemon zest.
Ideal for making star or window pane biscuits, for wrapping prettily with a gift or just with a cup of tea.
A pretty winter cake, uses ground nuts as well as flour and a cream cheese frosting to make it lighter and easier on the icing than traditional cakes. You can use wholemeal self-raising flour, if you prefer and replace the Amaretto with brandy.
Fudgy, moussey and rich. What’s not to love? A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. Serve with a dollop of crème fraîche (a drizzle of salted caramel sauce is rather lovely too).
Delicately flavoured and deliciously fluffy, this Classic Rosewater Victoria Sponge is a real showstopper. Recipe courtesy of our friends at Clarence Court Eggs.
A light, lemony and luscious spring sweet, the classic tarte au citron.
This Chocolate, Banana and Cardamom Brownie Traybake is the best way to use up over-ripe bananas.
