Lemon polenta shortbread

April 16, 2022

Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).

2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar

Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press evenly into your tin. Score lines for cutting through once baked. Use a fork or skewer to prick the dough all over.

Bake for around 35-40 minutes or until the edges have started to become lightly golden.

Remove from the oven and sprinkle over the caster sugar. Cut into your slices while warm, then leave to cool completely in the tin.


Oaty mushroom scones

April 16, 2022

Love a flexible recipe. And this is what Jo Pratt is all about. Her recipes can be adapted to be gluten, dairy or nut free and vegan. I've been enjoying her latest, The Flexible Baker (White Lion, 2022). I usually make cheese scones but mushrooms are a nice change for a savoury bite.

Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt


Continue reading...

Chocolate orangey cookies

April 12, 2022

A delightfuly easy one-bowl recipe. No creaming, just mix!

Makes 24

2 1/4 c flour

1/3 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 tsp baking powder

1/2 tsp baking soda

zest and juice of 2 oranges - juice simmered until reduced by half

170 g butter or dairy-free spread, at room temperature

2 eggs

200 g dark chocolate bar, broken into small squares

In a large bowl or food processor whisk together the flour, sugars, baking powder, baking soda and zest. Add the juice, butter and eggs and be...

Continue reading...

Vegan hot cross buns

April 8, 2022

Easy buns! For us non-religious types, why don't we make hot cross buns all throughout the year and just call them not cross buns?

Makes 12

500 g flour

2 1/2 tsp dried yeast

1/4 c caster sugar

1 1/4 c mixed dried fruit (I used mixed peel and prunes)

1 Tbsp allspice

1 tsp cinnamon

1/2 tsp nutmeg

2 Tbsp apple sauce

2 Tbsp vegetable oil

1/2 c dairy-free milk

1/2 c warm water


2 Tbsp flour

3 Tbsp water

2 Tbsp apricot jam

In a large bowl mix together the flour, yeast, sugar, fruit and spices. 

Mix in the apple...

Continue reading...

Chocolate macadamia brownies

April 6, 2022

The healthiest, fudgiest brownie you'll ever make.

3 Tbsp ground flaxseed

6 Tbsp milk of choice

2 cups dates, pitted and soaked in boiling for 15 minutes

2 Tbsp almond butter

2 Tbsp milk of choice

1 c flour of choice (I used ground almonds)

1/4 c cocoa powder

1 tsp vanilla extract

1/3 c milk of choice

200g dark chocolate, melted

1/2 c chopped macadamias plus 1/4 c

1/4 c dark chocolate chips

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

Mix the flaxseed and milk together in a small bowl a...

Continue reading...


April 3, 2022

A lovely chewy bite, ideal with coffee. Fika your heart out.

Makes 24

2 egg whites

1 c caster sugar

1 1/2 tsp honey

1 tsp vanilla paste

zest of a lemon, orange or grapefruit

3 c ground almonds

1/2 tsp sea salt flakes

1/2 c icing sugar

Preheat oven to 180C. Line 2 baking trays with baking paper.

Beat egg whites in a large bowl until frothy. Add sugar and beat until thick and glossy. Mix in honey, vanilla and zest.

Stir in the almonds and salt with a spoon or spatula until just combined. It will be a soft ...

Continue reading...

Chocolate coconut marble cake

March 31, 2022

I like the surprise element of a marble cake - never know what pattern you'll get!

2 c flour (I used gluten free and added 1/2 tsp xanthan gum)

1 1/2 tsp baking powder

1/2 tsp baking soda

110 g milk chocolate

140 g butter or dairy-free spread

1 c sugar

1/2 tsp sea salt

 3 eggs at room temperature

1 1/2 tsp vanilla extract

1/2 c coconut milk or cream

1/3 c desiccated or shredded coconut

Preheat oven to 160C. Line a loaf tin with baking paper.

In a small bowl whisk the flour, baking soda and baking powder t...

Continue reading...

Ginger biscuits

March 28, 2022

Another easy ginger biscuit with crystallised ginger for extra chewiness and sweetness. Mary Berry's recipe doesn't disappoint.

50 g butter or non-dairy spread

1 Tbsp golden syrup (or rice syrup, maple, agave)

175 g self-raising flour or normal flour with 1 tsp baking powder

1 Tbsp ground ginger

75 g crystallised ginger, chopped

1 tsp baking soda

50 g demerara sugar

50 g light brown sugar or coconut sugar

1 egg, beaten

Preheat the oven to 160C. Line 2 baking trays with baking paper.

Heat the butter and ...

Continue reading...

Lime slice

March 24, 2022

I dedicate this to my friend who gave me limes from her tree. It's a lemon bar recipe but you can substitute with any type of citrus.

Makes 16 squares


160 g flour

50 g sugar

120 g cold butter or dairy-free spread, cubed


160 ml / 2/3 c lime juice (about 8 small limes)

zest from limes, optional

250 g coconut cream

250 g caster sugar

6 Tbsp cornflour

few drops green food colouring (if you're using lemons you can add 1/4 tsp turmeric or yellow food colouring)

icing sugar to dust

Preheat oven to ...

Continue reading...

Chocolate ganache cake

March 23, 2022

This decadent recipe is by Dorie Greenspan (Baking with Dorie, Houghton Mifflin Harcourt, 2021). She calls it her Lisbon Chocolate Cake, after tasting something similar at Lisbon's Landeau Chocolate cafe. She says the three layers are essential to make the whole - a fudgy brownie-like cake, a whipped moussey ganache and a cocoa dusting.

1/3 c / 28 g cocoa

1 1/2 Tbsp cornflour

1/4 tsp baking powder

1/4 tsp sea salt

113 g butter or dairy-free spread

142 g dark chocolate, chopped

1/2 c sugar

3 cold eggs...

Continue reading...


EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram and Facebook.


"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini


Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.

Make a free website with Yola