Ink Sugar Spice97 recipes
Eat beautiful. Where modern creativity meets old fashioned skills. Recipe development and writing. Food & drink photography. Crafts and lifestyle.
Double chocolate, pecan, pistachio and cranberry biscuits
The best cookie recipe I’ve written so far: double chocolate, pecan, pistachio and dried cranberry soft cookies
Gingerbread foxes plus make your own cutter
A recipe for the perfect gingerbread biscuits and instructions on how to ice and to make your own cookie cutter
Pistachio, lemon and strawberry friands
Gorgeous little mini-cakes flavoured with lemon and baked with fresh strawberries and pistachios.
Hedgerow fruits curd
This is a sublime flavour for a fruit curd – and makes use of the surfeit of bountiful berries in late summer/early autumn.
Macadamia and pecan biscuits
Fancy a change from chocolate chip cookies? Then go nuts with the macademias and pecans in these delicious biscuits.
Feuilletage chocolat / chocolate puff pastry
A step by step photographic guide (and recipe) to make your own chocolate puff pastry
Cherries and berries biscotti
Made for a ‘Wear it pink’ charity bake, these unusually-flavoured biscotti went down a treat.
Gluten free milk and white chocolate brownies
They might be gluten free – but you can’t tell! Gorgeously extra gooey gluten free milk and white chocolate brownies
Vanilla shortbreads
My bestest ever recipe for shortbread (not strictly adhering to tradition) which gives beautiful biscuits every time.
Cherry and rhubarb tart
The amazing combination of early cherries and late rhubarb make this tart something special
Blueberry muffins
What to do with a punnet of blueberries that otherwise might not get eaten? Make old school blueberry muffins in time for breakfast.
Chocolate and nut tart
This tart uses a sweet shortcrust pastry shell and has a velvety, rich chocolate filling with toasted hazelnuts and pecans.
Marbled mint chocolate cheesecake
This was developed for a dinner with some friends, after doing some gardening and tending the herbs on my patio including my large tub of spearmint.
Strawberry and cream Souvaroffs – the original jammie dodgers
These petit four sablés have been adapted from a very old French recipe I found (late 1800s).