Biscuits – The Online Cookery School

Sable Pastry

Posted on December 2, 2018December 15, 2018 by Christian Gott - An Island Chef

Sable Pastry - The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.

National Baking Week

Posted on October 19, 2017 by Christian Gott - An Island Chef

We are in the middle of National Baking Week and at The Online Cookery School are posting a series of classic cake and biscuit recipes as well as traditional Christmas Pudding and Christmas Cake recipes to help you get ready for the festive season in plenty of time.

Taking the Biscuit – Almond Shortbread

Posted on October 17, 2017 by Christian Gott - An Island Chef

Traditional shortbread is made from only three ingredients flour, butter, and sugar in a 3:2:1 ratio. The type and quality of butter are important as the butter gives the shortbread flavour.

A Cook's Compendium

Pomegranate Molasses

Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad.

Feta Cheese

Feta Cheese. Traditional feta is a soft, salty, tangy cheese from Greece that is made from sheep’s and goat’s milk.

Protected Designation of Origin

Protected designation of origin ( PDO ) is legislation used in the European Union and the UK to protect food and drink made or grown in specific geographical areas and using local ingredients and classic recipes and techniques.

Massaman Curry Paste

Massaman curry is believed to originate with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is […]