Baking Bo

It's been a long time since I dared attempt macaroons again. The first batch I ever made came out perfectly and I was very impressed with myself. Then I got cocky. I thought they would always come out like that. I was wrong. After a few failed attempts I eventually just gave up on them.  But, the other day I had a sudden urge to make them. So seeing as it is Mothers Day today, I thought I would treat my Mum to a batch! This recipe is from John Whaite's first book.  Ingredients 130g ground almonds 170g icing sugar 3 egg whites 75g caster sugar Yellow food colouring 80g butter 230g icing sugar Zest of 2 lemons 2 tbsp fresh lemon juice Method 1. Line two baking trays with greaseproof paper. Draw round a 10p piece to give you an idea of how big to pipe the macaroon shells later on.  2. Blitz the ground almonds and icing sugar together in a food processor. Then sieve into a large bowl and put to one side. 3. In a metal bowl, beat the egg whites with

After an accidental hiatus, I have donned my new apron and baked again! My lovely friend Cathy got a 'BakingBo' apron for my birthday and I thought it was high time that used it! This recipe was a rainy Sunday creation. I was in the mood to bake, but didn't have a specific recipe in mind. So I threw this together and luckily it tastes amazing! Ingredients 115g salted butter 1 large egg 1 cup light brown sugar 1 tsp vanilla extract a handful of fudge cubes 1 cup self raising flour 3 tsp Nutella Method 1. Line an 8x8 inch tin with grease proof paper. Preheat the oven to 175 fan. 2. Melt the butter in a saucepan and then pour into a large mixing bowl to cool, before adding the egg, sugar and vanilla. Mix thoroughly. 3. Chop the fudge into tiny pieces and add to the mixture. Add the flour in third, mixing well with each addition. 4. Pour the mixture into the prepared tin and smooth the surface with a spatula. 5. Spread the Nutella in three lines on top of the mix