Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure the mix does not split. Fold in the flour and baking powder alternately with the yoghurt.
Melt the butter and condense milk together. In a large bowl mix all the other ingredients together then add the melted butter and condense milk.
This makes a very deep ginger crunch! Personally I think it looks amazing but I always end up cutting half the top off as it’s just too sweet for me. My husband on the other hand thinks it’s perfect.
I have had no oven for over a week and was starting to have serious withdrawal symptoms! So this afternoon to celebrate having the beast back up and running I whipped up these super easy and always popular chocolate chip cookies.
This recipe is from the very gorgeous book, Little and Friday, by Kim Evans.
In a large bowl mix all the dry ingredients together. Melt the butter and golden syrup together untill just boiling. While the butter is melting dissolve the baking soda and water together.
Sprinkle 1/2 cup sugar over base of a greased cake tin. Pour 1/3 cup butter over the sugar and then arrange pear slices in a single layer over butter and sugar.
In a food processor whizz the flour and butter until it resembles breadcrumbs. Add the vanilla, yoghurt and 2 Tblspns of water and mix adding a little more water if needed to bring the dough together in a ball. Wrap the pastry in cling film and rest in the fridge for 30 minutes.
Melt butter and chocolate together until smooth. Allow to cool for a few minutes and then add the brown sugar and eggs. Mix well. Stir in the flour, baking powder and cocoa.
Everybody loves blueberry muffins! Packed full of antioxidants blueberries are great for you and right now the season is in full swing so it’s a great time to enjoy them fresh.