NU-SCHOOL BAK­ING

EMMA GAL­LOWAY ADDS NEW FLAVOURS TO OLD FAVOURITES TO SPICE UP THE BIS­CUIT TIN.

Cuisine - - CONTENTS - Recipes, food styling & pho­tog­ra­phy Emma Gal­loway

Your favourite baked treats reimag­ined by Emma Gal­loway

LEMON, RASP­BERRY & PINK PEPPERCORN BIS­CUITS recipe page 98

I COME FROM THE SCHOOL of thought that be­lieves if you have a stash of home-baked goods in the cup­board, you’re pre­pared for any­thing life might throw your way. Friends pop­ping over at short no­tice? Kids need­ing a lit­tle treat in their school lunches? A han­ker­ing for some­thing to have with your cup of tea or cof­fee? A tin of baked goods will al­ways save the day.

While clas­sic bis­cuits are al­ways ap­pre­ci­ated, it’s also fun to ex­per­i­ment with new flavours. Adding spicy pink peppercorn to lemon-scented bis­cuits brings a lit­tle ex­tra some­thing to th­ese pretty morsels. Fold­ing finely ground cof­fee beans or tea leaves through gluten-free blondies or short­breads gives a lovely hint of the flavour of your favourite drinks, while the herba­ceous touch of rose­mary with or­ange zest in the dark choco­late-dipped bis­cuits will keep you com­ing back to the tin for more.

SESAME, FEN­NEL & FIG BIS­CUITS recipe page 96

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.