Paige Baked That

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Indecisive, a bit random, and never sticking to just one thing 👀
but always found in the kitchen 👩‍🍳🍰 [email protected] 💌
TT: www.tiktok.com/

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02/09/2026

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27/08/2026

I’ve taken a classic Bourbon biscuit recipe and given it a little twist 👀

Essentially, we’ve removed the cocoa powder, added a little extra vanilla, and swapped the milk chocolate for white chocolate to create these delicious white chocolate Bourbons 🤍

The buttery biscuit and white chocolate buttercream go perfectly together, especially when dunked into a nice cuppa tea ☕️

Ingredients
Biscuits
200g unsalted butter, softened
100g caster sugar
1-2 tsp vanilla
360g plain flour
2–3 tbsp milk

White chocolate buttercream
125g unsalted butter, softened
250g icing sugar
150g white chocolate
1tbsp boiling water
        
Method
- Cream the butter and sugar together, then mix in the vanilla.
- Add the flour mix until a dough forms, using a little milk if needed.
- Chill the dough for 30 minutes.
- Heat the oven to 180°C / 160°C fan and line baking trays.
- Roll the dough and use the bourbon biscuit cutter to cutout the shapes and stamp the bourbon design
- Bake for 10–12 minutes, then cool completely.

Filling
- Melt the white chocolate and the leave to cool.
- Beat the butter until soft, then gradually mix in the icing sugar.
- Add the melted chocolate and beat until smooth. Loosen with a little boiling water if needed.
- Pipe the filling onto half of the biscuits, then sandwich with the remaining biscuits.

(I had a quite a bit of buttercream leftover so use as you wish!) Recipe adapted from Jane’s Patisserie

I have made white chocolate bourbons and honestly think these might be the first!
27/08/2026

I have made white chocolate bourbons and honestly think these might be the first!

Nostalgic CornFlake Tart ❣️ Has been on my list to make for such a long time! Perfect pud after a Sunday roast
02/08/2026

Nostalgic CornFlake Tart ❣️ Has been on my list to make for such a long time! Perfect pud after a Sunday roast

24/07/2026

EP 1: Black Forest Tray Bake 🍫 🍒 A tray bake twist on the classic Black Forest gâteau, chocolate sponge, juicy cherries, cream and chocolate all in one delicious slice. 🍒

Ingredients

160g self-raising flour
200g sugar
200g softened butter
4 medium eggs
40g cocoa powder
2 tbsp coffee
1 jar black cherries in juice
2 tbsp sugar
1 tsp cornflour mixed with a little water
Double cream
Dark chocolate

Method
Add the flour, sugar, butter, eggs, cocoa powder and coffee to a bowl and whisk together until smooth.

Pour into a lined tray and bake at 160°C fan for 45–50 minutes until cooked through.

Drain the cherries, keeping the juice. Once the sponge is baked, poke holes all over and drizzle with some of the reserved cherry syrup (save some for the cherry compote).

For the cherry topping, add the chopped cherries, sugar, cherry syrup and cornflour mixture to a pan. Simmer gently until thickened, then leave to cool.

Spread the cooled cherry compote over the sponge. Whip the double cream until stiff peaks form, spread over the top and finish with dark chocolate shavings.

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