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"Very nice, and so simple. I used the recipe as a guide for proportions and made mine with soya milk, spelt, aluminium-free baking powder, a slug of olive oil and a banana. They were fluffy with crispy edges. Ate them with butter (sorry - not vegan but delish) and maple syrup. Lovely. Thanks."
"I made these at the weekend and they were utterly luxurious and unlike any other chip I've ever had - shatteringly crisp outside, soft and creamy inside like mash. I cooled them in the freezer for 30 minutes in between each step. The recipe isn't difficult, just time consuming. They can also be cooked twice and stored in the fridge until required ..."
"Loved it! I was a bit slipshod with details because I was just making it to satisfy a biscuit craving, but it still came out delicious. I added loads of lemon zest and next time I will leave the rosemary to infuse longer. Delicious!"
"Love these! They are more cake-like than the usual doughy version, and so light that I would have sworn they were made with beaten egg whites if I hadn't made them myself. I added some anise seed to the dough. Yum. Thanks!"
"These are easy and delicious, and the almond flavour is not overpowering. I suspected they might be too sweet for my taste, so I substituted 1/2 a cup of flour for 1/2 a cup of sugar (3c flour, 1c sugar), which worked out fine. I used granulated sugar, which did not remain gritty and seems fine to substitute. I found that 10 minutes was not enou..."
"This is the cake recipe I have been looking for for years! It was easy to make and turned out light and tasty, with a texture and flavour just like childhood birthday cakes. Perfect - thank you."
"Loved this bread! I chickened out slightly on the vinegar (added most but not all) just in case it made the bread too sour for my taste, but next time will follow the quantities exactly. I also loved the texture - dense but not heavy inside with a lovely firm crust. I will make this often. Thanks!"
"No wheat, dairy or sugar, but delicious, fluffy and very simple to make. I poured the batter into a hot oiled skillet and baked for 20 minutes, but 15 might have sufficed. I am tempted to try this in the microwave too. Thanks!"