NEXT COOKIE DROP : TBC

Rich Tea & Early Grey Cookies

Tea and biscuits are kind of a universal language in the UK. It’s what you have while watching TV, after a long rainy day, during a quick catch-up with friends, or when someone says, “I’ll put the kettle on.” No matter your age or background, most of us can think of a moment that involved dunking a biscuit into a hot cup of tea and taking a pause from everything else. I wanted to turn that feeling into a cookie. Toasted rich tea biscuits that bring that familiar crunch, while

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Claudine's cookies is a small home baking business originating from South East London. Specialising in big cookies with chewy corners and soft centers, born from the love of giving and sharing food with my loved ones!

The rich tea and earl grey cookie is finally up on my first blog post on my website! I almost didn’t post this today, it took wayyy longer to edit and write out than expected… Growing pains eh?! 😭

I hope you enjoy the recipe, and let me know if you try i!

☕️+ 🍪

Who doesn’t love a cup of earl grey and biscuit on hand?! Recipe put on Sunday!

As valentines is approaching here are a few tips on how to get the perfect chocolate dipped strawberries at home !

Been away on holiday the past week but finally managed to post my little re-introduction for 2026 (on the last day of January ) 😂😂

Back to work, the fun begins now!

It feels like it’s been at least 10 years 😂

Here’s a throwback of all the bakes in my first year and a half of business and as you can see…. the aesthetics and what you guys get today is very different than what you guys got in 2021 😂😂

trust me, I know ball! Here’s to another five years, and thank you to everybody who has bought from me and seen the transition from enthusiastic Baker to the cookie alchemist I am today. More fun, more creativity and more recipes in the years to come 🥳

My first post of 2026! Happy New Year to anyone who hasn’t seen my stories!

A quick recap of all my favourite bakes ( and some that deffo should have got more recognition) from 2025!

1. Lemon blueberry streusel Cookie (May Menu)
2. Ethiopian coffee and cocoa marble cookie (BHM series)
3. Chocolate Cornflake Maple (July Menu)
4. Maple Nutella Tiramisu (made fall in love with tiramisu)
5. Black cocoa kunafa brownies ( this was peak premium ingredients I have to say, proper pistachio cream ain’t cheap!)
6. Mango coconut pie cookie ( my first cookie hybrid and will deffo experimenting with this more this year!)
7. Pistachio Kunafa NY cookies ( a classic atp)
8. White chocolate raspberry Krispy bars ( more variations this year! )
9.Sticky Toffee Pudding buns ( my cinnamon buns are almost perfected 😍👀)

This year is going to look a bit different, we turn 5 years and with that comes new ideas re-direction but the same old Claudine being creative!

Cheers to 2026 🥳🍾

Last day to purchase your Xmas goods! Link in bio to the website or send me a DM for any custom orders 🙌🏾

Pair this with any of the cookie Stoke order from the menu and you have a winner on your hands 🙌🏾🙌🏾

RECIPE

ICECREAM
half a pot of double cream
100g sweetened condensed milk
1 tsp vanilla bean paste
20-40g if baileys (depending on your preferred strength)

GANACHE
50g Milk chocolate
50g Dark chocolate
100g Cream
20g Butter

TOPPINGS
marshmallows

METHOD
1 Whip the cream:�In a large bowl, whip the double cream to soft peaks — you want it thick but still slightly loose.
2 Combine the base:�In another bowl, whisk together the condensed milk, Baileys, vanilla and salt
3 Fold together:�Gently fold the cream and bailes mixture together until smooth and fully combined.
4 Layer �Spoon half the mixture into a freezer-safe container, drizzle some ganache, then top with marshmallows and torch them to your liking. Add remaining mixture and repeat the process and finish with a final sprinkle of your toppings as desired.
5 Freeze:�Cover and freeze for at least 6 hours, or overnight, until firm.
6 Serve:�Scoop and serve with extra ganache on top.

The white chocolate baileys ganache is the perfect balance to the rich triple chocolate dough. You literally feel like you’re having a boozy hot chocolate with marshmallows 😩🤎

The perfect treat for Xmas time 🙌🏾 link in bio to order for your Xmas preorder!

If you an Oreo Stan, then my oreo overload brownie has to be in your checkout basket for your Xmas pre-order 😍

-classic brownie batter
-stuffed with Oreos
-topped with crushed Oreos and cookies and cream spread

Link in bio to order for Xmas!

GINGERBREAD TIRAMISU

INGREDIENTS
Gingerbread Soak
250ml milk of your choice
2 tbsp black treacle or molasses
1 tbsp dark brown sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg

Cream Layer
250g mascarpone
200ml double cream
1 tbsp vanilla bean paste/extract
1 tbsp maple syrup
1 tsp cinnamon
½ tsp ginger
Pinch of salt
Layers
2 packs ladyfingers (savoiardi/sponge fingers)
Crushed ginger snaps or speculoos for topping

METHOD
Make the gingerbread soak:
Warm the milk and whisk in molasses, brown sugar, and all spices until dissolved. Cool slightly.
Make the cream:
In a large bowl, whisk mascarpone, double cream, icing sugar, vanilla, cinnamon, ginger, and salt. Beat until thick, fluffy, and spreadable (like soft peaks). Don’t overwhip.
Layer 1:
Dip each ladyfinger in the gingerbread soak for a few seconds then line the base of your dish. (you can dip these a bit longer than you would coffee for the lady fingers to truly take in the milk soak)
Cream:
Spread half the cream mixture over the soaked biscuits. Add ginger snaps on top.
Repeat:
Add another layer of soaked biscuits and top with the remaining cream.
Chill:
Cover and refrigerate at least 6 hours, ideally overnight.
Finish:
Sprinkle crushed ginger snaps/speculoos on top and dust with cinnamon.

Happy Black Friday!

We’re offering 20% off all orders as well as a free cinnamon roll to every order placed !

You just have to add the free cinnamon roll to your basket and use the code CCBF20 at checkout

Offer ends at midnight!

The dessert that’s requested all year round, but only comes out once the festive season kicks in!

Apple crumble blondie, an experimental bake that’s turned into a fan favourite 🥰

Link in bio to order on the Xmas menu.

Have you seen a better torched marshmallow 😍

The Baileys Hot chocolate cookie is for those who like to cosy up on the sofa on a winter night, in pjs and hot chocolate in hand, ready to watch a movie!

The perfect dessert after Xmas dinner !

Link on bio

Cinnamon rolls are my favourite dessert, so trust me a lot of Love has gone into this recipe 🥰

STICKY TOFFEE BUNS

TANGZHONG

25g bread flour
120ml milk
DOUGH
330g strong white bread flour
50g caster sugar
7g fast-action yeast
1 tsp fine salt
Tangzhong (from above)
120ml warm milk
50g very soft butter (not melted)
1 egg (room temperature)
DATE CARAMEL FILLING
200g pitted dates
150ml boiling water
40g soft brown sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp salt
TOFFEE SAUCE
100g butter
100g soft brown sugar
100ml double cream
Pinch of salt
Tsp of vanilla
MARSCAPONE FROSTING
150g mascarpone (cold, straight from the fridge)
60–80g toffee sauce, cooled
20–40g icing sugar (optional, depending on how sweet you want it)
1–2 tbsp double cream (optional, for loosening)
Pinch of salt
¼ tsp vanilla (optional)

**METHOD CONTINUED IN THE COMMENTS!!*

If you want to try a REAL red velvet cookie, then you need to order the OG red velvet. With a SUBTLE hint of cocoa, it’s perfectly balanced out using callebaut white chocolate callets 🤌🏾

Link for Xmas pre-order in bio.

Brown butter dough
Premium milk chocolate
Homemade salted caramel
Flaky sea salt

It took 4 iterations to get the perfect salt and sweet combo

And it’s ready to order for Xmas ! Discount still available on all orders!

Link in bio.

Xmas menu has a 10% of all products, you just have to add PREORDER10 to check out!

Valid until the 30th November!

Website link in bio!

Pistachio Cranberry & White Chocolate cookies

Ingredients

Base Dough
• 1 cup + 2/3 cups (200g of plain flour)
• 100 g salted butter, cold and cubed
• 90g light brown sugar
• 70g granulated sugar
• 1 large egg + 1 yolk (room temp)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp cornstarch
Add-ins
• pistachio cream ( for the cookie centre)
• 50g of caramelised chocolate (caramilk)
• 50g of white chocolate
• Dried cranberries ( I used half a cup but adjust to your liking

Method
1. Prepare the pistachio cream centre: Scoop or pipe your pistachio cream into 6 equal portions (about 15–20g each).
2. Place onto a lined tray and freeze for at least 1 hour, or until completely solid.
3. In a bowl, mix together the cold cubed butter with the sugars until JUST combined (DON’T overmix , you want your butter and sugar to be clumpy.)
4. Mix dry ingredients together ( flour, baking soda, baking powder, cornflour) in a separate bowl into well combined,
5. Add in dry mixture. Don’t be concerned about the consistency it will look very fine.
6. Add the two eggs into the bowl ( again don’t mix until well combined, you want to see clumps which can be pressed together to easily form a dough)
7. Divide the dough into 6 equal portions (around 135–140g each).
8. Press each portion flat in your palm to create a thick disc, then place one frozen pistachio cream centre into the middle and wrap the dough fully around it, sealing the edges.
9. Roll lightly into a ball and dimple slightly before placing on a lined baking tray.
10. Chill: Wrap and chill the dough for minimum of 4 hours (but 12–24 hours for a deeper flavour)
11. Bake: Preheat oven to 210°C (410 F) and place baking tray inside the oven to heat up. After 20-30 mins (or once oven is at the set temperature) add your cookies onto the heated tray and cookie for 15-18 minutes or until the edges are set and you have a nice brown colour on top of your cookies.
12. Allow to rest on the tray for 15 minutes before transferring to a rack.
13. Enjoy with ice cream, double cream or even custard.

Does this cookie really need an introduction??

It’s my best seller, and it’s not even a regular menu item.

Just go and order 😂

The most perfect gift for that sweet tooth lover!

Perfect for the festive season 🙌🏾🙌🏾

Available on the website !

Think a spiked creamy hot chocolate with Melted marshmallow on top 😩

BAILEYS HOT CHOCOLATE - A baileys lovers dream!

A double chocolate Baileys dough, filled with white chocolate baileys ganache, and topped with a toasted marshmallow !

link in the bio for Xmas delivery!

Salted caramel galore, this in a matcha?! 😭

This is gonna be a staple in everything I eat and make this festive season - and you can grab yourself a jar on the website!

Link in bio!!

Welcome to my Xmas series!

First up we have a perfect and easy Christmas breakfast: Pandoro French toast!

Ingredients (Serves 2–3)
4–6 slices Pandoro (1–1.5 inch thick)
2 large eggs
100ml milk of choice
60 ml double cream
2 tbsp light brown sugar or maple syrup
1 tsp vanilla extract
½ tsp all spice (optional)
Pinch of salt
Butter for frying
Icing sugar for dusting

Optional toppings:
Mascarpone cream
Berries or cranberry compote
Maple syrup
Toasted nuts

Method
1.Slice the Pandoro:
2.Cut into slices. You can trim edges for cleaner plating.
3.Make the custard:
4.Whisk eggs, milk, sugar/maple, vanilla, cinnamon, and salt until smooth.
5.Dip each Pandoro slice briefly 1-2 seconds (it soaks faster than brioche, so don’t leave it too long)
6.Heat butter over medium heat. Cook each slice 2–3 minutes per side until deeply golden.
7.Stack or fan them out. Dust with icing sugar. Add toppings.

Xmas menu is now live on the site! I tried to make sure there’s something everyone wants, from pistachio lovers, classic flavours, to xmas specials! Can’t wait to see what you guys order!

Pre-orders close on the 12th Dec
Postal will be sent out on the 19th Dec
Car deliveries will be done on the 23rd Dec from 3pm

All of these details will be in the Xmas highlights on the page but always feel free to ask any questions!

First look at the Xmas Menu!

Website will be live from Thursday, however if you would like a custom order outside of the options/dates shown, please send me a DM!

Can’t believe we’re talking about Christmas already 🙃🙃

Pre-orders will be out this week!

Maple Nutella Tiramisu! The whole tray is gone in two days 😭😭

For the maple milk soak:
300ml milk of your choice ( whole or oat milk for a creamier feel)
1 ½ tbsp dark brown sugar
1 ½ tbsp pure maple syrup
½ tsp vanilla bean paste
Pinch of cinnamon (optional but beautiful for autumn warmth)
For the mascarpone cream:
250g mascarpone
150ml double cream (cold)
2 tbsp Nutella
1 tsp vanilla bean paste
1 tbsp maple syrup
Pinch of sea salt
For layering:
200g ladyfingers (Savoiardi/sponge finger biscuits)
For topping:
Cocoa powder for dusting
Toasted chopped hazelnuts
Optional: drizzle of maple syrup or a swirl of Nutella on top

Method
1. Make the soak:
In a small saucepan, gently heat the milk with brown sugar, maple syrup, vanilla, and cinnamon until the sugar dissolves and it smells like autumn. just warm it through. Let it cool slightly.
2. Make the mascarpone cream:
In a bowl, mix whip double cream, mascarpone, Nutella, vanilla, maple syrup, and salt until soft peaks form.
3. Assemble:
Quickly dip ladyfingers one by one into the maple milk (just 1–2 seconds each side). They should be moist but not soggy.
Layer half in your dish or jars.
Spread over half the Nutella mascarpone mixture.
Repeat with another layer of soaked ladyfingers and finish with the remaining cream.
Dust with cocoa powder,
4. Chill:
Cover and refrigerate for at least 6 hours (overnight for best texture).
5. Finish & garnish:
sprinkle with toasted hazelnuts, and drizzle a touch of maple syrup or Nutella before serving.

After further evaluation, I think my view on the weather is skewed because I’m not leaving my house before 7 pm. Allegedly it 16 degrees during the day?! 😭

Last episode in the BHM series!!

Ethiopian coffee and cocoa marbled cookies

RECIPE:

100g salted butter, browned and cooled slightly
• 50g light brown sugar
• 65g granulated sugar
• 2 tbsp of dark muscavado sugar
• 1 large egg (room temp)
• 1 tsp vanilla bean paste or extract
• 180g plain/all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp cornflour
• 1 tbsp ground cardamom (optional but beautiful for warmth)
• 15g unsweetened cocoa powder (Dutch processed or Noir Intense for richness)
• 1 tbsp instant Ethiopian coffee
• Pinch of flaky sea salt (optional)
• 100g chopped white chocolate�

Method is in the comments!!

BHM episode 6 Pineapple upside down cake

Honey Caramel Topping
• 50g unsalted butter
• 75g light brown sugar
• 50g caster/granulated sugar
• 50g honey
• 1 tsp of vanilla extract
For the cake:
• 200g plain/all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp fine salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• 170g light brown sugar
• 200ml milk of choice
• 1 tbsp of white vinegar
• 80ml vegetable oil
• 1 tsp vanilla extract
• Pineapple (can be tinned, in chunks, whatever you have available)

Method
1 Preheat the oven to 170°C (fan) / 180°C (conventional). Grease and line a deep 8-inch round cake tin with parchment paper.
2 Add your pineapple to the base of your cake tin, making sure they’re laid evenly.
3 Make the cake batter:
◦ In a bowl, add your milk and vinegar. Stir and set aside for 5 mins
◦ In a separate bowl whisk together flour, baking powder, salt, and spices.
◦ Add your oil and vanilla extract to your milk mixture and whisk until combined.
◦ Fold in the dry ingredients until just incorporated.
4 Prepare the honey topping:
◦ In a small saucepan, melt butter, brown sugar, and honey until smooth and slightly bubbly.
◦ Pour the mixture into the base of the tin and spread evenly.
◦ Arrange mango slices neatly on top. Brush or drizzle over the ginger syrup and a tiny pinch of sea salt.
5 Assemble:
◦ Pour the honey caramel carefully over the pineapple layer then add your cake mixture, making and smooth out the top.
6 Bake for 40–45 minutes, or until golden brown and a skewer comes out clean.
7 Cool for 10 minutes, then invert onto a plate while still warm.
8 Serve with a dollop of ice cream or a coconut cream

If there’s one recipe you try in this series, it’s got to be this one!

Ingredients
• 1 pot double cream
• 198g sweetened condensed milk (half the tin)
• 1 tsp vanilla bean paste
• finely chopped stem ginger (to your desire)
• 100g ripe mango purée (fresh or tinned — blend until smooth)
• Plantain chips, roughly crushed

Method
Whip the cream: In a large bowl, whip the double cream to soft peaks — you want it thick but still slightly loose.

Combine the base: In another bowl, whisk together the condensed milk, vanilla bean paste, Stir in the mango purée.

Fold together: Gently fold the cream into the mango mixture in batches until smooth and fully combined.

Layer with crunch: Spoon half the mixture into a freezer-safe container, scatter over plantain chips, ginger stem, and drizzle with some left over mango puree. Swirl the toppings into the mixture and then repeat. Add remaining mixture and repeat the process and finish with a final sprinkle of your toppings as desired.

Freeze: Cover and freeze for at least 6 hours, or overnight, until firm.

Serve: Scoop and serve with extra plantain chips or toasted coconut flakes on top for crunch.

And yes I did change the baking dish, the first one was leaking 😂

COCONUT & RUM CROISSANT PUDDING

Ingredients
4–5 croissants (preferably a day old, torn into chunks)  200ml coconut milk  100ml double cream (or more coconut milk for dairy-free)  2 large eggs  100g light brown sugar  1 tsp vanilla extract  ½ tsp cinnamon  ½ tsp nutmeg  Pinch of salt  Optional: 2 tbsp dark rum Desiccated coconut (for sprinkling) Demerara sugar (for sprinkling) 
Method
1. Make the custard: whisk together the coconut milk, double cream gently, eggs, sugar, vanilla, cinnamon, nutmeg, rum and salt.
2. Assemble: Preheat oven to 180°C (fan) / 185-190°C (conventional). Add broken croissant chunks in a buttered baking dish. Pour the custard evenly over. Press down lightly so everything soaks, then rest 10–15 mins.
3. Bake: Sprinkle desiccated coconut and a little sugar on top. Bake for 30–35 minutes, until golden and custardy inside, but a knife comes out fairly clean.
4. Serve: Warm, with coconut cream, vanilla ice cream, or topping of your choice

Optional Garnish: Toasted coconut flakes or more desiccated coconut for texture.

BHM Episode 3: NO CHURN ICE-CREAM: Ingredients

For the Ice cream:
2 pots of double cream
1 tin of sweetened condensed milk
1 tsp of vanilla bean paste
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
Toppings (optional):
Fudge pieces
Smooth peanut butter
Caramel sauce
Desiccated coconut
Or any that you would like to add!

Instructions
For the Ice-Cream mixture:
• In a medium pan, add the double cream, vanilla, and all the spices
• Bring all the ingredients to a warm simmer, using a spatula to gently incorporate all
the ingredients together.
• Take off the heat and let it cool down to room temperature and let it sit for an hour,
allowing the spices and vanilla to infuse with the double cream.
• Once room temperature, add your double cream into your stand mixer
(or use a large bowl with a electric/hand whisk) and beat your double cream
until medium soft peaks form
• Pour in the condensed milk and mix in with the double cream with a spatula
until fully incorporated.
To Assemble:
• In a freeze proof container, add a layer of your ice cream mixture
• Top this layer with your desired toppings
• Repeat the above steps until you’ve finished your ice cream mixture
• Place in the freezer for a minimum of 4 hours to set.
Serve:
• Leave out to thaw to your desired ice-cream serving consistency.
• Enjoy or its own or pay with some caramelised bananas, some apple crumble
or your favourite autumnal dessert!

WHAT’S INSIDE OUR BOX?

Cookie 3: Apple Crumble

Collab box drops: MONDAY 13TH OCTOBER 6PM

WHATS INSIDE OUR BOX?

COOKIE NO.2 : SALTED CARAMEL

Website live 13TH OCTOBER 6PM

WHATS IN OUR COLLAB BOX?

CANDLE : CHAI TEA

Box goes live 13TH OCTOBER 6PM

BHM Series Episode 2: Spiced Banana Cornbread

Ingredients
• 200g yellow cornmeal
• 250g plain/all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine salt
• 100g granulated sugar
• 50g light brown sugar
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 150g ripe banana, pureed
• 2 large eggs
• 250 ml whole milk/coconut milk 1 tsp apple cider vinegar (to make faux buttermilk)
• 80ml vegetable oil
• 80ml melted butter
• 1 tbsp vanilla extract

Brown sugar Rum syrup
• 1 tbsp vanilla extract
• 250g butter
• 200g muscovado sugar/light brown
• 4 tbsp rum
• 120 ml whole/coconut milk
• Pinch of cinnamon + salt

Method in the comments!

Don’t forget to check out @themoodyfoody original cornbread recipe, it slaps!!!

WHATS INSIDE THE COLLAB BOX?

COOKIE NO.1 : MAPLE CHAI

Box goes live 13th OCTOBER 6PM

Cookies and candles — name a better duo.

This Black history Month, Claudine’s Cookies and the Candle Cakery are bringing you the ultimate autumn box: a mix of warmth, spice, and nostalgia.

🕯️ Chai Latte Candle — blending creamy vanilla and warming spice to set the mood.

🍯Salted Caramel Cookie brown butter, base, milk, chocolate, with a hardened and home-made salted caramel topping

🍏 Apple Crumble Cookie brown butter base, spiced apples, streusel topping, and an icing glaze.

🍁 Maple Chai Cookie
infused with maple sugar, chai spice, and all things cosy rolled in sugar

Set the mood. Light the candle. Break a cookie.

13TH OCT 6PM

Beautiful cookies for my beautiful girls 30th birthday! 🤎

Order:
- 100 black velvet cookies
-personalised packaging

An experience for both your tastebuds and senses!

MONDAY 13TH OCTOBER
6PM

GHANA GOLD RECIPE:

Cookie Dough
1 1/3 cups plain/all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1tbsp of corn starch
100g salted butter
1/3 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla bean paste (extract is fine)
60g chocolate of your choice (preferably sustainably sourced!)

Peanut brittle
• 2 cups peanut (roasted)
• 1 cup sugar

Create Peanut Bittle

• Blend peanuts in a food processor until sandy or to a texture you prefer.
• Melt sugar in a nonstick pan over medium heat, stirring continuously to avoid burning.
• Add peanuts immediately once sugar is fully melted, stirring until evenly coated and the mixture pulls away from the pan.
• Transfer to a greased board or silicone mat and roll out quickly to about ½ inch thick.
• Cut into pieces while still warm, then let cool completely then set aside.

Cooke Dough
• Cream butter and sugars until well combined
• Combine dry ingredients, making sure baking powder and soda are fully incorporated into the flour
• Mix in the egg and vanilla.
• Mix in flour mixture, adding chopped chocolate and your desired amount of peanut brittle halfway through.
• Scoop 120g dough per cookie onto lined trays. Chill for at least 12 hours for best results. (4 hours minimum)
• Bake at 180°C/350°F for 18 minutes, every 6 minutes, carefully take out your pan and bang it against your kitchen counter. This helps flatten the cookies and form those crinkly, chewy edges.

Enjoy!

It’s my mission to make the best chocolate sponge, we”ll get there eventually!!

Apple Crumble Puff pastries Recipe:

Ingredients
• 1 sheet ready-rolled puff pastry (about 320g)
• 4 medium apples, peeled, cored, and diced
• 20g butter
• ½ cup light brown sugar
• 1 tsp cinnamon
• ½ tsp of nutmeg
• 1 tsp lemon juice
• 1 egg (for egg wash)
Crumble topping (streusel):
• 80g plain flour
• 20g oats
• 75g cold butter, cubed
• 60g light brown sugar (feel free to substitute granulated sugar or mix both)
• ½ tsp cinnamon

Prepare the apple filling:
-In a pan, melt the butter, then add the diced apples, sugar, cinnamon, nutmeg, and lemon juice.
-Cook to your desired softness (I like my apples to be very caramelised) Set aside to cool.

Make the crumble topping:
-Rub the flour, butter, sugar, and cinnamon together with your fingertips until it resembles chunky breadcrumbs. Chill until needed.

Assemble the twists:
-Un-roll the puff pastry on a lightly floured surface.
-Add your desired amount of the cooled apple mixture evenly over one half of the pastry.
-Sprinkle with some of the crumble mix, then fold the other half of the pastry over the filling.
-Slice into strips (about 2–3cm wide). Twist each strip and then roll the twisted strip into a circular shape. Place onto a lined baking tray.

Finish & bake:
-Brush with beaten egg and sprinkle over the remaining crumble.
-Bake at 200°C (180°C fan / 400°F) for 20–25 minutes, until golden brown and crisp.

Serve:
-Enjoy warm, optionally with custard, cream, or ice cream.

Have left over apple filling or crumble? Use as topping on some yoghurt, oats, ice cream, you name it! Bake your crumble at the same above temperature for 25-30 mins

#fallrecipes #puffpastryrecipes #applecrumblepie

My my favourite is the chocolate bars but cooking in bulk just doesn’t allow all that cutting 😭😭

Changing peoples minds about red velvet one cookie at a time ☺️

Luckily for you guys, Red Velvet is also included in September‘s drop 🙌🏾 You have until tomorrow evening at 9 pm to place your orders!

A crumble lovers dream ��😍

If you haven’t already ordered from the old September menu, you can get these bad boys including our menu over on the website! You have until the 22nd of September to place your order ✌🏾

Sensational 😍

Peanut Butter chocolate - rich, decadent and perfect transition chocolate dessert for the season

September menu is Available to order up until Friday! Link in bio ⬆️

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Rich Tea & Early Grey Cookies

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