Chai-spiced Honey Brioche Knots

Life seems to be ever changing at the moment but at the same time, standing completely still. Life’s never been so different with current politics and Covid. We’ve all had to adapt and change our everyday routines although life is quite stagnant. Days which I would usually look forward to celebrating seem to be passing me by like any other. So how do I find joy in what could be seen as a grey world right now? Well, the comfort of food.

I seek solace in my kitchen whether it be a simple slice of hot toast, or one of these fragrant buns. I can forget about the world outside and its just me and my bakes. I hope that these can also bring you a lift in times when other little happiness’s are absent. Lets revel in the smaller delights.

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Chewy Macadamia + Apricot Oat Cookies

Cold brisk mornings, cosy evenings spent at home and light salads exchanged for filling, rich comfort foods. With this Autumnal weather having arrived in full force I’ve been craving a more hearty biscuit. One that will accompany an afternoon cupper on a cool October day.

I think that Oat cookies are so underrated. I feel like they’re kind of overlooked in the baking world but I’m here to give them a moment in the spotlight.

These beauties have a thick chewy centre with a thin crisp golden edge. The toasted macadamia nuts give you a great savoury bite amongst the sweet morsels of dried apricot. I’ve used a mixture of soft brown sugar and caster sugar to give them a slight caramel flavour, while the added malt extract gives these they’re distinct chew.

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Gingerbread Pancakes with Almonds and Maple Roasted Pear

img_4275I had big plans for this post. I was going to blab about my recent trip to Iceland and post this finger licking recipe with it. However, after having a quick hour long peek gaze through my photos, I’ve realised how many photos I want to share and that it’s completely incomprehensible to put it all into one post. You’d probably fall asleep on your keyboard by the end. All the while thinking, where the f is this recipe?!

So to save those of you who’re here for the recipe, I’ll save my romantic Iceland babble about how I want to repeatedly travel there forever and ever and ever, for another post.

I’m sure a lot of you are pretty ecstatic that November has finally arrived. I adore Autumn. The coziness, the hot drinks, the shameless eating begins. I swear that my body just needs an extra layer of fat every year. This is why it craved a biscuit tin of 40 Bourbon biscuits… (you probably think I’m joking but the tin of biscuits next to me right now says otherwise.)

I’m having to show real restraint with christmas decorations this month. I can’t stop going into Oxford Street every week and staring at the same christmas decorations, revisiting the same shops I went into the week before. I desperately wanted to haul them up this week but my co-workers have repeatedly chimed that its way too early. I’ll wait one more week.

As the cold weather approaches, so do the spices, chutney, cheese, nuts and old music. There aren’t many breakfasts I can think of that scream autumn to me, but this one certainly does.

Whenever I go home to see my Mum, she makes me fluffy American blueberry pancakes. She uses a Jamie Oliver recipe and I love them so much I decided to tweak them a little to taste like gingerbread. Queue black treacle and ginger. Sprinkling flaked almonds on one side of the pancake adds a lovely note of nutty flavour and texture. A warm, sticky, sweet roasted pear permeated with maple syrup couldn’t be a better accompaniment to this gorgeous breakfast treat.

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