Hi guys
My life has changed a lot over the last few years but one thing that hasnt is my love of baking. I was so overwhelmed with all your positive feedback on the baking chapter of
Love, Tanya that I decided to write my very own cookbook. And here it is! For many reasons, baking has been really important to me for a long time ever since I was very little, in fact. Lots of my happiest childhood memories centre around our family kitchen. It was so much more than a place to eat it was a place to create, learn, have fun and spend time with the people I love the most. I vividly remember my mum bringing in a chair from the dining room so that I could actually reach the counter.
We tried so many different recipes together she really nurtured my interest in baking. Im particularly fond of Mary Berrys Chocolate Fork Biscuits, which youll find . I am absolutely crazy about this pie the perfect source of warmth and comfort on those cold, rainy Sundays. Lots of the recipes in this book have been passed down through my family, some have been shared amongst my friends and some have come about through lots of playing and experimenting in the kitchen. I hope youll find plenty of tasty treats to share with your friends and family, too. Im really not a pro when it comes to baking.
For me, its about being creative and having fun not being perfect. The only way to learn new techniques and flavour combinations is to try things out. As you guys know if you watch my baking videos, things dont always go to plan but thats just part of the process and its so much fun when shared with friends. Baking is an activity that we will spend a whole evening doing just messing about in the kitchen making delicious things to eat while chatting or watching a film. My Cheesecake & Dark Chocolate Cupcakes its a real showstopper and everyone will love it! In this book youll find a variety of recipes Ive aimed to provide something for everyone, however experienced you are in the kitchen. If bakings new to you, start with something from the Cookies & Biscuits or Muffins, Cupcakes & Traybakes chapters.
From family favourites like Choc Chip Shortbread (). Particularly when you take them back to bed! For me, baking is a really therapeutic and calming thing to do, whether on my own or with friends and loved ones. It always cheers me up and I hope that by trying out some of the recipes in this book you can share in that happiness. Its always been a dream of mine to have my own bakery somewhere special to me, like Southwold, Walberswick or even London. Tanya Bakes is the first step of that journey and Im so glad to be sharing it with you. Love, Tanya
Make your house smell like a home
CHOC CHIP SHORTBREAD
MAKES ABOUT 15
I first fell in love with chocolate chip shortbread when I was 17 and working in Starbucks.
They used to sell huge triangle pieces of the stuff and I would often have one on my lunchbreak. As you can imagine, the baked goods at Starbucks could never compete with a homemade version, so when I stopped working there I created my own recipe and never looked back. Prep time: 15 minutes Cooking time: 20 minutes Ingredients: 250g plain flour, plus extra for dusting 75g caster sugar 175g cold butter 75g milk chocolate chips 75g white chocolate chips golden caster sugar, for sprinkling Preheat the oven to 180C/350F/GM4. Line a baking tray with greaseproof paper. Mix together the flour and sugar, then work the butter in with your fingers until its the consistency of breadcrumbs. Add all the chocolate chips, and work the mixture with your hands until a dough is formed itll be quite crumbly but should hold its shape when squeezed together.
Roll out the dough on a floured surface to around 1.5cm thick and cut it into fingers, rounds or triangles. Arrange the shortbread onto the tray, leaving some space between each biscuit because they will expand in the oven. Bake for 1520 minutes or until golden. You might like to neaten the edges of each biscuit while still warm and sprinkle over a little golden caster sugar before transferring them to a wire rack to cool.
CHOC CHIP SHORTBREAD
MINI CHOCOLATE COOKIES
MAKES 2025
These cookies are great for when you want some bite-sized treats, their mini-ness makes them super cute and each one is a little mouthful of joy. Prep time: 20 minutes Cooking time: 810 minutes Ingredients: 200g unsalted butter, softened 300g caster sugar 1 large egg 325g self-raising flour 100g milk chocolate chips jar of chocolate spread, chilled Preheat the oven to 180C/350F/GM4.
Line two baking trays with greaseproof paper. In a bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix, then add the flour and chocolate chips and combine to form a dough. Place a small ball of dough in your hand, roughly 2.5cm in diameter. Poke a hole in the middle and spoon in a small amount of chocolate spread this is easier if the chocolate has been chilled. Cover over the hole with a little more dough, then place on the baking tray and squash down slightly.
Repeat with the remaining dough, making sure to leave plenty of space between each ball as they will spread in the oven. Bake for 810 minutes, until golden. Transfer to a wire rack to cool.
MINI CHOCOLATE COOKIES
CRANBERRY, PISTACHIO & CHOCOLATE BISCOTTI
MAKES ABOUT 12
I didnt actually try biscotti until I was about 16, as I would always opt for the gooeyer, more-chocolate-the-merrier treats over an almond biscotti in coffee shops. However, as soon as I tried a homemade version dipped in a hot milky latte, I was converted. Now biscotti have a permanent place in my life.