Daily Crumb

Daily Crumb Sourdough pizza and bread;
Cookies, cakes and cosy bakes! Made with time, patience & love!

09/06/2026

Brie, prosciutto, pear & honey sourdough toast… and honestly, this combination is unbelievable.

08/06/2026

🍵 MATCHA WHITE CHOCOLATE COOKIES 🍪

These matcha cookies are SO delicious — soft in the middle, slightly chewy, full of white chocolate, and the butter gives them the nutty flavour. You have to try them 💚

Ingredients:
• 150g plain flour
• 10g matcha powder
• ½ tsp baking soda
• Pinch of salt
• 100g butter
• 60g white sugar
• 45g brown sugar
• 1 egg
• 80g white chocolate

Method:

1. Start by browning the butter. Add the butter to a pot over medium heat and cook until it turns deep golden with little brown bits at the bottom and a nutty aroma. Let it cool.
2. In a separate bowl, mix together the flour, matcha powder, baking soda, and salt.
3. Add the sugars to the cooled brown butter and mix well. Add the egg and whisk until smooth.
4. Fold in the dry ingredients, then add the white chocolate and mix until combined.
5. Form cookie dough balls (around 55g each) and place them in the fridge for at least 1 hour.
6. Bake at 180°C for 8–10 minutes.

Do not overbake them — they’ll continue baking as they cool. Add extra white chocolate on top straight out of the oven for the perfect finish 🤍

Save this recipe for your next baking day

06/06/2026

Perfecting Napoli-style sourdough pizza: shaping tips that matter!

05/06/2026

Mistake I made making Kinder stuffed cookies!

04/06/2026

Healthy Vegan Snickers Bars!

These gluten-free, dairy-free, and vegan Snickers-inspired bars are packed with healthy fats from nuts and coconut oil, making them a delicious alternative to processed snack bars. They’re incredibly easy to make and require just a handful of ingredients!

Base Layer

- 190g almond flour
- 55g coconut oil, melted
- 30g vanilla protein powder
- 80g maple syrup
- Dash of vanilla extract

Caramel Layer

- 185g peanut butter
- 60g maple syrup
- 30g coconut oil, melted
- 75g peanuts (sprinkled on top)

Chocolate Layer

- 140g dairy-free chocolate
- 10g coconut oil

Method

1. Preheat your oven to 175°C.
2. Combine all base layer ingredients until a dough forms. Press into a lined baking tin and bake for 10 minutes. Remove from the oven and allow to cool for 10 minutes.
3. Add the peanut butter, maple syrup, and coconut oil for the caramel layer to a small saucepan. Heat gently until smooth and fully combined.
4. Spread the caramel mixture evenly over the cooled base and add peanuts.
5. Refrigerate for 30 minutes until set.
6. Melt the chocolate and coconut oil together over a double boiler until smooth.
7. Pour the chocolate layer over the caramel and spread evenly.
8. Return to the fridge for another 30 minutes until fully set.
9. Sprinkle with a little flaky sea salt if desired, then slice and enjoy!

The perfect healthier treat when you’re craving something sweet, salty, and chocolatey. 🤍

03/06/2026

Love having some fresh sourdough bread!

02/06/2026

The final shape of your dough to keep the structure strong!

01/06/2026

Kinder stuffed cookies!

30/05/2026

If you have a sweet tooth (like me!) - peanut butter, berries, banana, granola and honey is the best on sourdough bread! … to satisfy your sweet cravings!

29/05/2026

Homemade Napoli style sourdough pizza! So tasty and easy to make!

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Parkgrove Terrace
Edinburgh
EH4 7NW

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