Melting Moments - Best of the Bake Off 

Makes 16 pairs


250g unsalted butter, softened
60g icing sugar, sifted
1/2 teaspoon vanilla extract
250g plain flour
60g cornflour
red food colouring (the gel type works best)
icing sugar, for dusting

For the filling:
125ml full-fat or semi-skimmed milk
2 tablespoons plain flour
125g caster sugar
125g unsalted butter, softened
1/2 teaspoon vanilla extract, or less to taste
about 2 tablespoons seedless raspberry jam

2 baking sheets, lined with baking paper; a piping bag fitted with a star tube


Using a wooden spoon or electric mixer, beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds. Sift the flour and cornflour together into the bowl and mix until smooth.

Paint a straight line of red food colouring on the inside of the piping bag, from the tube to the opening of the bag. Spoon the biscuit mixture into the piping bag.

Pipe into 32 swirls on the baking sheet. Each swirl should be about 5cm across and 2.5cm high. Chill in the fridge or freezer for 15 minutes to firm.

Meanwhile, preheat the oven to 180C. Bake the biscuits for about 12 minutes or until they are pale golden. Leave for a few minutes on the baking sheets to set slightly before transferring to a wire rack to cool.

To make the filling, heat the milk with the flour in a small pan, whisking constantly until the mixture boils and thickens. Whisk over very low heat for a minute to cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with clingfilm to prevent a skin from forming and leave until completely cold.

Beat together the sugar and butter until very pale and fluffy - about 10 minutes by hand or 4 minutes with an electric mixer. Add the thickened milk mixture and beat until light, creamy and almost white. Add the vanilla. If the mixture is very soft, cover and chill until it is firm enough to pipe.

To assemble, spread a little jam on the bases of half the biscuits. Pipe small swirls of the filling onto the bases of the remaining biscuits and sandwich pairs together. Lightly dust with icing sugar.

(Taken from The Great British Bake Off - How to Bake 2011)

Sticky Chocolate Brownies (My own recipe)

If you like your brownies rich and gooey then these are for you. I have never made a brownie that lives up to this recipe and I fully believe it is down to the addition of golden syrup.


  • 100g unsalted butter
  • 150g caster sugar
  • 50g dark muscovado sugar
  • 125g dark chocolate (using 70 % cocoa gives the ultimate depth to this recipe)
  • 1 tablespoon golden syrup (I use a large tablespoon)
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 100g plain flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder


  1. Preheat the oven to 180C
  2. Line a 20cm shallow square cake tin with baking paper.
  3. Place the butter, sugars, dark chocolate and golden syrup in a saucepan and heat gently, stirring occasionally. Until smooth and blended.
  4. Beat together the egg and vanilla essence. Whisk into the chocolate mix.
  5. Fold the dry ingredients into the egg and chocolate mixture.
  6. Spoon into the prepared tin and bake in the oven for 20 minutes. (18 minutes if you want it really gooey)
  7. Leave to cool in the tin. 
Please give me your feedback on these. They have never failed for me, but that's with my oven and ingredients. So who knows?