Who’s a fan of home baking like me? Fresh bread, cakes, pies and biscuits..I always say I would be at least 2 dress sizes smaller if I didn’t enjoy baking (and of course eating the things I bake!).
Family recipes have been “handed down” to me from my Granny and my Mum and following their handwritten notes brings back happy memories of them both. I also have a file with the handwritten recipes from Malcolm’s Scottish Grandma of the family-shortbread-fame (there’s a secret ingredient you know!).
Whilst I know that fundamentally the measurements need to be per the recipe (“baking is a science” I was once told), I have made tweeks over time to adjust to our famiy preferences and taste, like adding an extra teaspoon of cinnamon to the family gingerbread recipe to make it more “zingy”.
Whilst baking the other weekend (the family chocolate cake recipe if you’re interested…) I mulled over what ingredients would need to be combined together to create an amazing working relationship.
What would the staple ingredients need to be? and in what measurements?
What would the secret ingredient be?
And what could you add for that extra “zing”?
“Answers on a postcard”…
