Recipes

100g salted butter, softened, plus a little extra for greasing 50g golden caster sugar, plus extra for dusting zest 1 large lemon 8 pieces of crystallised ginger, finely chopped 175g plain flour Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture

100g salted butter, softened, plus a little extra for greasing 50g golden caster sugar, plus extra for dusting zest 1 large lemon 8 pieces of crystallised ginger, finely chopped 175g plain flour Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a

2 x 320g sheets of all butter shortcrust pastry FOR THE FRANGIPANE 120g butter, softened 120g golden caster sugar 1 egg 1 tbsp plain flour 110g ground almonds 90g cherry jam FOR THE ICING 200g icing sugar 12 glacé cherries Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet