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Afternoon treat recipes - 10 recipes

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How to trim and tie a roast

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Top rated Afternoon treat recipes

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Crisp macarons with a rich dark chocolate ganache filling

  • For the macarons:
  • 155g Ground almonds
  • 200g Icing sugar
  • sifted
  • 3 Egg whites
  • Red food colouring paste ( I used Sugarflair paste Christmas Red)
  • Chocolate Ganache Filling:
  • 100g Dark chocolate (55% cocoa solids is sufficient)
  • 100ml Double cream
3.6/5 (151 Votes)

By

1. Preheat the oven to 190C/375F/Gas 5

  • - 100g/3½oz unsalted butter
  • softened at room temperature
  • - 100g/3½oz caster sugar
  • - 1 free-range egg
  • lightly beaten
  • - 275g/10oz plain flour
  • - 1 tsp vanilla extract
  • - To decorate
  • - 400g/14oz icing sugar
  • - 3-4 tbsp water
  • - 2-3 drops food colourings
3.5/5 (154 Votes)

By

Place the flour and salt into a large mixing bowl and stir until thoroughly combined

  • 500g/1lb 2oz strong white flour
  • plus extra for dusting
  • 1 tsp salt
  • 1 x 7g sachet fast-acting yeast
  • 300ml/10fl oz milk
  • 40g/1½oz unsalted butter
  • plus extra for greasing the tin
  • 1 egg
  • vegetable oil - for greasing
  • For the filling
  • 25g/1oz melted unsalted butter
  • 1 orange - grated zest only
  • 75g/2½oz soft brown sugar
  • 2 tsp ground cinnamon
  • 100g/3½oz dried cranberries
  • 100g/3½oz sultanas
  • 100g/3½oz dried apricots
  • To finish
  • 1 heaped tbsp apricot jam
  • 200g/7oz icing sugar
  • 1 orange - grated zest only
4.4/5 (42 Votes)

By

Preheat the oven to 180°C/ Gas mark 4

  • 50g butter
  • 50g of sugar
  • 1 egg
  • 60g of flour
  • 1 tsp baking powder
  • 2 tsp cocoa powder
  • 25ml whole milk
  • 100g raspberries
  • 50g dark chocolate
  • 50g white chocolate
  • 300ml whipping cream
  • 15g icing sugar
  • food colouring
4.5/5 (12 Votes)

By

Preheat oven to 180c. Prepare either a loaf or muffin tin

  • 2 cups plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 1 cup sugar
  • 4 large eggs
  • 2 cups apples
  • finely grated
  • 1 tsp honey
  • 1 tsp vanilla extract
  • 2 cups rhubarb
  • cut into small pieces
4/5 (59 Votes)

By

- Preheat the oven to 200 ° C - Melt the butter until golden brown and cool

  • 60 g salted butter
  • 2 eggs
  • 100 g of brown sugar
  • 120 g crystallised violet petals
  • 60 g of ground almonds
  • 60 g flour
4.2/5 (29 Votes)

By

Preheat the oven to 180 ° C/ gas mark 4

  • 100 ml of milk
  • 1 star anise
  • 2-3 tbsp honey
  • 25g plain flour
  • 150g rye flour (or wholemeal)
  • 25g potato starch
  • 1 packet of baking powder
  • 15g of brown sugar
  • 1 tsp cinnamon
  • ½ tsp allspice (or spice mix for gingerbread)
  • 100g manderin marmelade (or bitter orange)
  • 2 eggs
  • 80g soft butter
  • 1 teaspoon of salt
3.6/5 (32 Votes)

By

Tasty shortbread init

  • 175g (6 oz) Plain Flour
  • 125g (4 oz) Butter
  • 50g (2 oz) Caster Sugar
2.7/5 (113 Votes)

By

Pre-heat oven to 220C and flour a baking tray

  • 100g self-raising flour
  • 25g margarine
  • 25g caster sugar
  • 1/2 egg
  • 100ml milk
2.9/5 (50 Votes)

By

1 - Mix the ground almonds, coconut and icing sugar using a pestle, crushing the mixture

  • For 22-25 small macaroons
  • 60 g of ground almonds
  • 60 g of grated coconut (or powder)
  • 60 g egg whites (2 egg whites)
  • 100 g icing sugar
  • 30 g of caster sugar
  • 4 slices of pineapple + 4 tbsp of their juice
  • the juice of half a small lemon
3/5 (35 Votes)

Any burning questions? Ask our chefs below!

Coconut and pineapple macaroons Red Macarons with Chocolate Ganache