Hello everyone and welcome back to my blog! This time I will be showing you some scrumptious sweet treats and how to make them. But firstly, a big thank you to Donald Mackenzie, cdiamente and Tim for giving me a like.

Everyone loves a good biscuit of piece of cake to enjoy with tea or coffee. You might also like seasonal treats such as toffee apples in November or Christmas pudding in December. Well this time I have filled this page with some  delicious classic and new recipes for you all to try at home. Enjoy!!

Hazelnut and orange biscotti   – 

Ingredients

• 250g/9oz plain flour, plus extra for dusting
• ½ tsp baking powder
• 250g/9oz caster sugar
• 3 medium free-range eggs beaten
• 200g/7oz chopped hazelnuts
• 1 large orange, finely grated zest only

Method

1. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment.
2. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest.
3. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes.
4. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray.
5. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack.

Coconut and Pistachio Toffee Apples – 

Serves: 4

Ingredients

4-5 apples

200g coconut sugar

50ml water

1 teaspoon of apple cider vinegar

1 tablespoon of maple syrup

100g pistachios, crushed

Method

Start by peeling the apples and pushing them onto skewer sticks.

Next, place the coconut sugar and water in a pan over a medium heat and cook until the sugar dissolves. Once dissolved, add in the apple cider vinegar and maple syrup – bring to the boil before reducing the temperature to simmer for 15-20 minutes – you are looking for the liquid to coat the back of a spoon and remain there.

Remove the sauce from the heat and dip the apples in one at a time, before rolling in the crushed pistachios.

Leave to one side to set before serving.

Cherry scones – 

Ingredients

• 225g/8oz self-raising flour, plus extra for dusting
• 1 tbsp baking powder
• 2 tbsp caster sugar
• 50g/2oz cold butter, cut into cubes
• 1 free-range egg
• 75ml/3fl oz milk
• 30g/2oz glace cherries, chopped

Method

1. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper.
2. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.
3. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth.
4. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.
5. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve