Almond thumb-print cookies - so meltingly good, it's to die for!

Once you've tasted these, you'll never forget ......

Almond Thumb-print Cookies

(adapted from @theboywhobakes.co.uk)

Ingredients:

300g plain flour

75g almond flour

½ tsp salt

160g castor sugar

200g unsalted butter, room temperature

1 large egg

½ tsp vanilla extract

Jam – any

Method:

1. Mix flours together with salt in a large bowl and keep aside.

2. Beat in the butter and sugar with an electric mixer for 2-3 mins till pale and creamy.

3. Add egg, vanilla extract and beat till fully combined.

4. Add in the flour mixture and mix on low speed for a few mins till a dough is formed. Do not overwork the dough.

5. Turn dough onto a floured surface and use hands to gently form the dough into a ball.

6. Divide the dough into 2 equal portions and wrap with clingfilm before putting in the fridge to firm up for half an hour or till you’re ready to make cookies.

7. Divide dough into equal balls and form each ball in your hands and press with your thumb to create the print.

8. Fill the print hole with jam of your choice.

9. Place the cookies onto baking sheets and refrigerate for at least 15 mins.

10. Meantime, line a few baking sheets with greaseproof paper and preheat the oven to 160 deg C (or 140C for fan ovens).

11. Once ready to bake, take out the cookies from the fridge and bake for 15-18 mins till golden on the edges.

12. Let cookies cool in the trays before transferring to rack to cool completely. ENJOY!

Lemon Milk Bread - soft and fluffy that it's dubbed 'Golden Pillow'

The aroma of this lemony bread filled the entire kitchen.....so delicious!

Lemon Milk bread ‘Golden Pillow’

(for Vegans, replace the egg with soy milk and butter with EVO)

Ingredients:

Sweet Levain:

50g Active sourdough starter

50g water

50g White bread flour (WBF)

15g sugar

Dough:

320g WBF

20g sugar

1 large egg, leave 1.5 tbs for egg-wash

50g milk

1 medium lemon – juice & zest

30g butter

Topping:

Egg-wash – 1.5 tbs egg + 1 tsb water

Melted butter

Method:

1. Mix all ingredients for the sweet levain and put in fridge overnight.

2. Mix the WBF, egg and milk well till you get a window pane.

3. Add all other ingredients and then the butter. Knead till you get a smooth pliable dough.

[TIP: If the dough is still too sticky, add about 10g flour and knead till it's non-sticky.]

4. Let dough rest till it doubles in size.

5. Punch the inflated dough down and divide on floured surface into 4-5 pieces depending on preferences.

6. Shape by folding each piece inwards in a E-W-S roll and line them in greased tins.

7. Proof for 1-2 hours till they've grown in size and egg-wash the top of buns.

8. Bake in oven 180 deg C for 20 mins or till golden brown. Brush with melted butter to get that extra shine. ENJOY!

Soft and fluffy milk bread, you'll never forget!

These are made using a sweet sourdough levain, an all-natural yeast, to help achieve the extra soft and fluffy texture.

MILK BREAD - soft & fluffy

(For Vegans, replace the egg with soy milk and butter with oil)

Ingredients:

Sweet Levain:

50g Active sourdough starter

50g water

50g White bread flour (WBF)

15g sugar

Dough:

280g WBF

20g sugar

1 large egg, leave 1.5 tbs for egg-wash

50g milk

30g butter/oil (I used EVO)

2g salt (optional)

Topping:

Egg-wash - egg + 1 tsb water (Vegans - replace with oil)

Method:

1. Mix all ingredients for the sweet levain and put in fridge overnight.

2. Mix the WBF, egg and milk well till you get a window pane.

3. Add all other ingredients and then the butter/EVO. Knead till you get a smooth dough.

4. Rest till dough doubles in size.

5. Punch the inflated dough down and divide on floured surface into 80-90g pieces.

6. Shape and line in greased tins.

7. Proof for 1-2 hours till they've grown in size and egg-wash the top of buns.

8. Bake in oven 180 deg C for 20mins or till golden brown. ENJOY!