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Soufra is a Greek custard cake using filo pastry all baked together with ingredients like blueberries and lemon to make a beautiful desert. 'Soufra' is the Greek word for 'ruffle', and the filo pastry is folded in a concertina design giving extra pockets for the custard to seep into.
This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
Whilst it only has a few ingredients Hungarian Shortbread bursts with a multitude of textures. Essentially two layers of pastry with a preserve filling, apricot in this case, it’s way more interesting than a jam sandwich. Grating the frozen dough and baking while still frozen creates...
The recipe for this 16th century Slavic dish features in the earliest book printed in Slovenian language.
All important holidays were celebrated with this traditional cake; a buttery yeast-based dish with savoury or sweet fillings.
Probably England’s most traditional cake where versions morph into Christmas pudding and wedding cakes.
My King Charle’s Coronation Celebration Cake (🙈 alliteration unintended) is fruit-rich and
These biscuits were originally made during WWI to send to the ANZAC troops (Australian and New Zealand Army Corps) serving in Gallipoli. The ingredients don't spoil easily and kept well during the long transport by ship. For this recipe I use my preferred gluten-free flour by Schar.