Herb Focaccia – Allinson Dough Tree Campaign

Back to basics. How to make perfect focaccia with a delicious herby topping. Simply delicious, homemade bread has never been so easy to make!

focaccia slices

I was lucky enough to be contacted by the lovely people at BakingMad.com about working on a campaign to share an easy and tasty bread recipe using Allinson flour – I jumped at the chance because they’re a well known baking website here in the UK and I’m a frequent user of Allinsons baking products. Whenever I make homemade bread I also have Allinson flour and other baking products (such as their easy bake yeast) in my store cupboard. Every time you’re guaranteed to get the perfect, lightest and crisp bread.

I received this great hamper (pictured below), it was full of some amazing baking goodies. Included was two types of the Allinson flour – strong white bread flour (which I used in this focaccia recipe) and a packet of very strong wholemeal flour – which I’m definitely planning on making a basic, but delicious brown loaf with. I also received some of their easy bake yeast, a small loaf tin, a Lakeland dough scraper and a bag to keep my bread fresh in! So now I’m even more well equipped for bread making!

baking hamper

focaccia easy recipe

When I was given the options on what to bake I couldn’t help but be drawn to choosing the herb focaccia recipe. If you read my blog regularly you’ll probably know much I absolutely LOVE Italian food and all things Italian! I’ve visited the country a couple of times and simply adore the food and culture. One of my favourite recipes is classic Italian-style bread. Italian bread for me is a recipe I bake on a regular basis. There’s something about the rich olive oil flavour and the different toppings you can add that makes me enjoy baking focaccia so much. This focaccia today is one of the best I’ve made and it certainly went down a treat with my taste testers, getting devoured almost instantly and me being asked several times “when are you going to bake this again?”!

What I loved most about this focaccia dough from the Baking Mad website was how easy and straight forward the recipe was. Once you know the basics of bread making you will be able to create and bake some of the best homemade bread. The recipe required a herb topping, I used some homegrown Tuscan rosemary, some aromatic sage leaves and a few sprigs of fresh thyme. All the herbs really flavour the focaccia so beautifully and pair extremely well with the drizzle of olive oil and sprinkle of sea salt. But you can really adapt and top this tasty bread with any ingredients you like. I really enjoy topping mine with sliced cherry tomatoes and oregano to make a traditional focaccia al pomodoro.

This focaccia fresh from the oven is simply so delicious. I really like it warm when it’s crusty on the outside and soft on the inside, but it’s also great cool the next day dipped into olive oil and balsamic. That’s definitely a winning combination in my books!

Makes 1 Focaccia – recipe from BakingMad.com

Ingredients -

500g of Allinson strong white flour

2 tsp of salt

7g of fast action dried yeast (1 packet Allinson Easy Bake Yeast Sachet)

1 tsp of sugar

300ml of warm water

50ml of olive oil

Herb topping -

12 sage leaves, torn 

5 sprigs of fresh rosemary

5 sprigs of fresh thyme or oregano

1 tsp of sea salt

Olive oil, for drizzling

Method -

1. In a large mixing bowl add the flour. Add the yeast to one side and the salt to the other. Add the sugar and then mix to combine.

2. Mix together the water and oil and then add the flour mix. Using a wooden spoon mix together until a soft and sticky dough comes together. Then lightly flour a work surface and knead the dough by hand until smooth and elastic for 10 minutes.

3. Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size.

4. When doubled in size lightly grease a 22 cm x 33 cm baking tin with a little oil. Add the dough and press out into the tin until roughly even. Cover the tray and again leave in a warm place until doubled in size.

5. Preheat your oven to 180 degrees C Fan / 200 degrees. Scatter over the herbs, drizzle the focaccia with oil and then sprinkle over the sea salt. Press the herbs into the dough a little and create a dimple effect. Bake for 30-35 minutes or until risen and lightly coloured. Once the bread sounds hollow, remove from tin and cool on a wire rack. Slice up and enjoy anyway you like!

Serve the focaccia dipped in olive oil and balsamic vinegar for the best light lunch. This focaccia is also great sliced and filled with prosciutto crudo (cured Italian ham), sliced tomatoes, rocket and pecorino shavings!

best focaccia recipe


Disclosure: I was sent this baking hamper of products from Baking Mad. All words and photos are my own work. All views are my own.


Thanks for reading! Enjoy the recipe guys! I hope I’ve inspired you to give homemade bread a go!


Chocolate Honeycomb Cheesecake {No-Bake}

Silky milk chocolate cheesecake speckled with crushed chocolate coated honeycomb pieces. The BEST no-bake honeycomb cheesecake recipe you will ever try! 

honeycomb cheesecake chocolate

honeycomb cheesecake

Homemade no-bake cheesecakes are my speciality these days! This is actually a recipe-redo from a little while back – I posted a honeycomb cheesecake and have finally got some professional photos for the recipe and made a few changes to the original. It’s been requested through emails from many readers and I finally got round to baking (even though there’s no baking involved!) and I’m really happy to share it again!

I have always loved no-bake cheesecakes more than the baked varieties. But saying that I have shared quite a few baked cheesecakes which happen to be just as amazing AND tasty too! Check them out on my recipes page here! :D No-bake cheesecakes are always great because they can be made ahead of time and and look SO impressive. The hardest part is waiting for the cheesecake to chill and set! But once you slice into this delight you will be blown away by the creamy and chocolatey yumminess!

This cheesecake has to one of my faves to date. Chocolate coated honeycomb is one of the best type of chocolate bars and when combined with this easy, fluffy milk chocolate cheesecake it makes a mega delicious showstopper dessert!

cheesecake slice honey

Honeycomb cheesecake heaven! This cheesecake is incredibly light and fluffy. I found this bake really hard to photograph – all I wanted to do was dive head first into it! 

honeycomb cheesecake recipe

cheesecake pictures

Makes 1 Cheesecakes – serves 10-12 generous portions

Ingredients -

Biscuit Base – 

140g of unsalted butter, melted and cooled slightly 

300g of digestive biscuits, broken into pieces (you can also use graham cracker or your favourite chocolate milk cookie as well!)

Cheesecake Filling – 

500g (2 x 250g packets) of full-fat cream cheese, softened at room temperature

235ml (1 cup) of double cream, whipped

40g (1/4 cup) of icing sugar, sifted

220g of milk chocolate, melted and cooled slightly 

2 chocolate honeycomb bars, crushed into small pieces – you can add more if you like! 

To decorate – 

Whipped Cream, to pipe swirls

Chocolate coated honeycomb or regular honeycomb, crushed to scatter over

Method – 

1. To make the biscuit base: Crush the biscuits in a food processor of simply in a ziplock bag with a rolling pin until they’re fine crumbs. Tip into a mixing bowl and add mix through the melted butter. Press into a 23cm springform cheesecake tin until compact. Place in the fridge to chill whilst you make the filling.

2. To make the cheesecake filling: Beat the softened cream cheese with the icing sugar in an electric mixer until smooth and fluffy – this will take approx. 2-3 minutes. Then fold in the cream and chocolate. When well mixed through, finish by folding through the crushed honeycomb. Spread out onto the prepared base and even over with a palette knife or spatula. Now cover and leave to set in the fridge for at least 6 hours or overnight. * I recommend overnight chilling, as the cheesecake flavour develops and cuts more easily too.

3. To decorate: Take the cheesecake out from the fridge and allow to come up to room temperature for just 5 minutes before removing from the tin. Once removed, finish by drizzling over some extra melted chocolate, pipe on some swirls of whipped cream and then scatter over even more honeycomb. Slice up and ENJOY!

Note: The cheesecake will stay in the fridge for up to 3 days. Top with the cream and honeycomb just prior to serving.

(See my conversions table for other measurements) 

honeycomb chocolate cheese cake

Have a great weekend everyone!


Orange & Cinnamon Sweet Rolls

Fluffy, light and buttery cinnamon rolls. Drizzled with the most luscious and zesty homemade orange icing.

o r pics

We’re going back-to-basics with todays recipe. I’ve taken my best ever sweet rolls recipe and made some of the most delicious zesty orange and cinnamon rolls you will ever try! You don’t even need a mixer or bread machine to make these, they’re also incredibly simple to make. I thought it was time to share some more classic recipes and cinnamon rolls happens to be a traditional homemade treat everybody loves and a recipe that’s always goes down a treat with my family.

These home-style cinnamon rolls are fluffy, buttery and just so extremely delicious. This recipe is based on my Triple Lemon Iced Sticky Buns (which is a reader favourite recipe!) and I’ve replaced the lemon and added some delicious orange zest to the dough, and then each roll is covered in the most amazing sticky orange glaze icing. I’ve also swapped and added light brown sugar to the buttery filling. For me brown sugar + cinnamon = absolute cinnamon roll bliss.

Cinnamon rolls just make any day brighter and better in my books! I love the idea of tucking into a yummy, homemade sweet roll with a cuppa enjoying a lazy weekend morning, these also make a great mid-morning snack too!

Homemade cinnamon rolls with orange glaze = perfection! I just know you’re all going to love these as much as we did! Your kitchen will be filled with the sweetest cinnamon-y aromas and as soon as the rolls leave the oven you’ll be dying to dig in! 

Warm cinnamon rolls drizzled with sticky orange glaze icing. What’s not to love?

orange sweet cinnamon

These cinnamon rolls are really best eaten on the day of baking. They’re fluffy and taste amazing when drizzled with all that sticky icing! These were seriously some of the tastiest sweet rolls I’ve ever eaten and they also got the big thumbs up from my taste testers. We even ate them for breakfast AND lunch. They’re that incredibly good.

Ingredients – Makes 12 Cinnamon Rolls

Sweet Roll Dough -

550g of strong white bread flour

14g of fast action dried yeast

55g of caster sugar

85g of unsalted butter, softened and cut into smallish cubes

250ml of semi-skinned milk, warmed gently

1 large free-range egg

Zest from 1 medium orange

Cinnamon Sugar Filling -

90g of butter, softened

100g of light brown sugar

1 1/2 tbsp of ground cinnamon – add more if you like!

Orange Glaze Icing –

200g of icing sugar (powdered sugar), sifted

1 medium orange, zested and juiced – use the zest for sprinkling over! 

Method -

1. To make the dough: In a large mixing bowl add the flour, yeast and sugar. Mix just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then gently pour the milk in and add the egg, mix until a soft dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until it’s doubled in size.

2. To fill and roll: Roll the dough out on a lightly floured surface to roughly 30cm x 40cm. Spread the rolled out dough with the softened butter. In a small bowl toss together the cinnamon and sugar until combined, then scatter evenly on top of the buttered dough. Then roll up tightly from the the narrowest end. Cut 12 equally sized rolls from the dough. Now lightly grease a large 9×13 inch baking dish with a little bit of butter. Place the rolls in the greased tin, making sure they’re spaced out and have enough room to join up when rising. Then cover with cling film and leave in a warm place for until they’ve joined up and doubled in size. Mine took about an 45 minutes – just don’t rush this step as it’s important to allow the rolls to rise well.

3.To bake: Preheat your oven to 180 degrees C. Bake the buns for 15-20 minutes or until they’re risen and starting to colour. Then allow to cool a little. For glaze, just combine the icing sugar and orange juice, mix until you have a smooth and drizzling consistency. Then drizzle liberally all over the freshly baked buns. Finish with a little extra zest and then dig in and enjoy!


Note: As mentioned above, these rolls are really best eaten fresh on the day of baking. However, they can be baked off and iced the next day, if preferred.


3 other citrusy treats you may like! 

Lemon & Blueberry Madeleines 

lemon blue made

Lemon & Poppyseed Cakes 

lemon poppyseed muffins

Triple Lemon Iced Sticky Buns 

lemon buns recipe

Banoffee Pie Cheesecake Minis

Banoffee pie + cheesecake = aka the best dessert you will ever eat! Buttery, crumbly biscuit base topped with a lush creamy vanilla baked cheesecake and then decorated with caramel, banana, whipped cream and then sprinkled with chocolate. Decadence on a totally new scale!

banoffee pie cheesecake minis

If you remember a little while back I shared these incredibly sweet and super cute Raspberry Vanilla Cheesecake Cupcakes. Ever since I made those I’ve been completely transfixed on trying to create a new, inventive and tasty mini cheesecake with a twist. So thought why not combine my two favourite desserts – banoffee pie and cheesecake and make one of the best desserts out there. I think this recipe has the perfect What Jessica Baked Next… twist?!

What I like most about mini cheesecakes is how easy they are to make and with just a handful of ingredients (4 to be exact!). Literally take a regular and delicious digestive (or graham cracker) buttery biscuit base and top with the most luscious vanilla-y cheesecake filling. For the filling cream take softened cream cheese, cream until fluffy and light, then add sugar, eggs and vanilla! Beat together until nice and smooth batter and hey presto, you have mini cheesecakes ready to head into the oven and be baked! Once they’re risen, set (with a slight wobble) take the cheesecakes out of the oven and leave to cool in the tray on a wire rack. Then place in the fridge and chill. Now you have the perfect, cutest and tasty mini cheesecakes ready to top in any way you like!

Now it’s time to transform the vanilla cheesecake into something pretty special (& moreish)! Take a good dollop of homemade or readymade caramel and place right on top of each cheesecake – some of the cheesecakes may have sunk a little in the middle, but don’t worry as the sinking is actually a good thing with this recipe as it allows you the perfect place to pop the caramel into! Now this is where the “banoffee” part of my cheesecake recipe really starts to come together. Top with the sweet banana coins and then swirl with lightly whipped cream. And finally the finishing touches is a scatter of chocolate over each cheesecake.

And now the best part. Devour every single morsel.

banoffee pie cheesecakes

These make the perfect weekend bake – they’re guaranteed to be a BIG hit with all the family. Kids will also love making them! Gooey delicious and SO easy to make! 

Makes 12 Cheesecakes Minis – 

Ingredients – 

Biscuit Base – 

10 digestive biscuits, crushed until fine crumbs – {you can use graham crackers}

60g (4tbsp) of unsalted butter, melted and cooled slightly 

Cheesecake Filling –

2 x 8 ounce packets of full-fat cream cheese, softened to room temperature

135g (2/3 cup) of caster sugar (or granulated sugar)

2 large free-range eggs, at room temperature 

1 tsp of vanilla bean paste or 2 tsp of pure vanilla extract

Banoffee Toppings – (in order of decoration)

12 heaped tsp of readymade caramel – you can use homemade if preferred + a little sprinkle of sea salt (that’s if you like salted caramel as much as I do!) 

1 large banana, peeled and sliced into 1cm coins

150ml (2/3 cup) of double cream (heavy cream), whipped for swirling 

Milk/dark chocolate – melted for drizzling or roughly chopped  for chocolate shavings

Method -

1. For the biscuit base: Preheat the oven to 160 degrees C/325°F. Line a 12-hole cupcake/muffin tin with 12 paper liners and set aside. Mix together the biscuit crumbs with the melted butter until well combined. Press the biscuit crumbs into the muffin cases until compact. Now bake for 5 minutes just to toast slightly. Once cooked, take off and leave to cool in tin.

2. To make the cheesecake filling: In a stand mixer fitted with a paddle attachment or alternatively a large mixing bowl with an electric mixer, beat the cream cheese for approx. 2 minutes just to soften. Then gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the sides of your mixer to ensure the batter and ingredients are all well incorporated.

3. To prepare/bake the cheesecakes: Spoon about 3 tbsp of the cheesecake mixture into each prepared mini cheesecake base – make sure you fill 2/3 of the way up. Bake for 22-24 minutes or until the centres are just set. Once set, take out of the oven and leave to cool in the tin completely. Then refrigerate for at least 4 hours or overnight.

4. To decorate: Top each chilled cheesecake with a heaped teaspoon of caramel and a sprinkle of sea salt (if using), then follow by scatter over a few pieces of the sliced banana. Now pipe a swirl of the whipped cream on top and finish with a drizzle of chocolate or sprinkle over some chocolate shavings/curls.

5. Serve straight away and enjoy a few bites of bliss!


Note: The cheesecakes will keep in the fridge, well covered – without the toppings for up to 3 days. Top with the banana and cream just before you serve. 


For more conversions click here for my conversion tables. 


banoffee cheesecakes pics

Enjoy the recipe and have a great weekend!


You can also follow me on:

Instagram: @whatjessicabakednext

Twitter: @Jess_Creed

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Perfect Nutella Crêpes

This is my trusty, go-to recipe! When I’m craving homemade soft, buttery and fluffy crêpes this recipe always ticks all the boxes for me! They’re SO incredibly easy to make and the batter can be made in a blender and also doesn’t require chilling before cooking. I only serve my homemade crêpes with Nutella – but the neutral flavour of these means you can serve/top them anyway that takes your fancy! These are seriously indulgent AND extremely decadent! I hope you enjoy as much as we do!

nutella crepes pancakes

With Shrove Tuesday approaching next week it’s time to share one of my favourite pancake recipes. Shrove Tuesday or Pancake Day (as it’s also known) is a day we celebrate and eat lots (and way too many!) homemade pancakes. The reason is that it uses up butter, eggs and other items that are given up for Lent. However, as much as I love pancakes I’ve always preferred crêpes for some reason. Firstly, they’re lighter and butter-ier (that’s not even a word?!) and far crispier and delicious!

This is kind of dessert I could eat forever and I would be happy. I can’t think of anything more appetising than a thin crispy pancake packed full of warm and gooey Nutella, whipped cream and tart raspberries. Then dusted with icing sugar. So unbelievably tasty. Don’t you agree?

I’ve been a big fan of crêpes since I was very young, but it was my big Sister who had been requesting I make these for SO long now – I finally gave in and brought a little bit elegant deliciousness out of the W.J.B.N kitchen again. I’ve added raspberries, but as much I as I really like the Nutella – it can be very rich. The raspberries cut through the richness and bring a lovely fruity flavour to each mouthful! You could easily swap with your other favourite fruit, my Sis loves to scatter over sliced banana – that too is mega good.

I’ve used a trusty Nigella recipe. It’s completely fail-proof and so delicious. I’ve been using it for years and the recipe always provides the BEST crêpes you will ever taste! I don’t know (or I’ve lost count…) of how many crêpes I’ve eaten over the years – but this easy recipe has never let me down. Plus, as I mentioned above, with this recipe you don’t even need to chill the batter before frying – you’ll have homemade crêpes in no time at all! I can’t think of anything better!

Let’s not forget crêpes make an awesome weekend or week day breakfast too – the smell of warm, fresh crêpes would be the only thing that could possibly drag me out of bed first thing in the morning… A plate of these Nutella crêpes with a cup of coffee and the morning paper sounds like bliss.

nutella perfect crepes pic

nutella raspberries

There’s definitely not a better combination than Nutella and fresh raspberries! So heavenly with vanilla bean whipped cream…

Fill with some favourites like speculoos cookie spread (spice cookie butter), fresh fruit – sliced banana with the Nutella and cream is dreamy. But these crêpes are great served with savoury fillings – such as a ham, cheese and mustard. Another favourite of ours is lemon juice and sugar, it’s such a fresh and sweet flavour combination. The list and choices is endless! 

Crêpes recipe from here 

Ingredients – (Makes 6-8 x 8 inch or 20cm pancakes)

30g of unsalted butter, plus extra for frying

150g of plain flour

325ml of milk

1 large egg – preferably free-range (at room temperature) 

Method -

1. Melt the butter and allow it to cool slightly.

2. In a blender or mixing bowl (with a whisk), blend together the flour, milk and egg until combined. Now add the melted butter and combine until you have a smooth and thin pancake batter.

3. Heat a small amount of butter – once melted carefully wipe away any excess grease. Take roughly 2-3 tbsp of the pancake mixture into the pan and swirl around until a thin, crisp pancake forms covering the base of your pan. It will only take approx. 1 minute to cook on one side. Now flip over and cook on the other side for about another 30 seconds. Once cooked place on some baking paper and keep warm in the oven.

4. Repeat the above step with the remaining batter. Serve the crêpes warm with a choice of fillings and toppings.

5. I spread about 1 tbsp of Nutella inside each crêpe and fold. Then I serve with lightly whipped vanilla bean cream, scatter over a few raspberries and lightly dust with icing sugar! So simple, yet incredibly yummy.

perfect crepes how to

crepes recipe

Enjoy the recipe!

If you make these for Shrove Tuesday remember to use the hashtag #whatjessicabakednext with your creations, so I don’t miss them!

You can also follow me on:

Instagram: @whatjessicabakednext

Twitter: @Jess_Creed

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Homemade Jammy Dodgers

With today’s recipe I’m taking a trip down memory lane. As a little girl my favourite childhood biscuit was Jammy Dodgers. If you can’t tell by the name, they’re two sweet, delicious shortbread biscuits sandwiched between strawberry or raspberry jam. I thought it would be a perfect opportunity to share this recipe as each biscuit has an adorable heart shape in the centre. They make a great last-minute Valentine’s Day bake but really are great for any time. I hope you all enjoy!

jammie dodgers pretty pic

My parents used to buy me and my big Sister Becky these jam filled biscuits all the time. I think they’re most British people’s favourite – but they’re certainly my top pick! Jammy Dodgers are very similar to Linzer cookies – they have the tasty jam centre and crumbly, sweet shortbread. So delicious, yet super simple to make, bake and enjoy!

I’ve already been requested to bake these again, my whole family loves them, but my Mum in particularly fond of them!


Makes 12 Jammie Dodgers – Recipe from Waitrose Kitchen 

Ingredients – 

225g of butter, softened

125g of icing sugar, sifted

1/2 tsp of vanilla bean paste or pure vanilla extract

2 medium egg yolks – preferably free-range

300g of plain flour – you can also use GF flour if preferred

Filling/Decoration -

12 heaped tsp of seedless raspberry jam – you can use any jam you like really

Equipment -

Mixing bowl + wooden spoon

Free-standing electric mixer (fitted with paddle attachment)

Rolling pin

7.5cm circle cutter

2.5cm small heart cutter


1. To make the biscuit dough: Cream the butter, sugar and vanilla until pale and fluffy. Then add the egg yolks and flour and mix until a soft and sticky dough comes together. Wrap in clingfilm and chill in the fridge for 1-2 hours – I left the dough in my fridge for about an hour. 

2. Once chilled lightly flour a work surface with a little flour. Split the dough into half. Roll half out and cut out 12 circles using a 7.5cm cookie cutter. Then using the 2.5 cm heart cutter – cut heart shapes out of the centre of each circle. Place on the baking tray. Preheat your oven to 190 degrees C.

3. Add any trimmings back to the remaining dough. Then roll out and cut out a further 12 circle rounds. Place on another large baking tray – making sure they’re spread out well. Bake in the preheated oven for 10-12 minutes or until golden – keep a watchful eye on the biscuits, as they colour very quickly!

4. Once cooked, take out of the oven and leave to cool on the tray. As the biscuits cool they will harden. To assemble, take a good dollop of the jam and spread out onto the centre of the base biscuits. Then top with heart-cut-out biscuits and sandwich together.

5. Finish with a light dusting of icing sugar and enjoy with a cuppa!

dodger cookie

Great enjoyed the same day of baking with a cup of tea. These little biccies are super comforting and so delicious. They’re very light, jammy and delicious! A great bake to make at the weekend and surprise your loved ones with!

biscuits ready for eating


Wherever you’re from, what’s your favourite biscuit?

Have a great weekend!


© 2015 What Jessica Baked Next All Rights Reserved

White Chocolate & Raspberry Shortbread Tart

Yet another no-bake tart recipe? I love them, they’re not only easy to make, but make a great light dessert perfect for almost any occasion. I’ve given my regular and go-to tart recipe a Valentine’s Day makeover and made a delicious and simply beautiful White Chocolate and Raspberry Tart. The tart has a shortbread base – which happens to be one of my favourite cookies, they’re buttery and just so good. Then it’s topped with a creamy and lush white chocolate vanilla Chantilly filling and finished with sweet, tart raspberries. And of course it’s decorated with even more chocolate! Enjoy!

white choc tart recipe

Treat your special someone this V Day with a slice of heaven. White chocolate and raspberries are the way to anyones heart…

I love the combination of flavour in this tart. White chocolate + raspberry has always been a delicious mix, but the addition of rich, buttery shortbread evaluates the whole recipe! I have to be honest I didn’t buy enough shortbread biscuits when I was at the supermarket, so I sneakily added some chocolate digestives to make up the base! It turned out really well – everyone really liked the chocolatey undertone…:)

What I love most about no-bake desserts is that they can be made in advance – so they make a great addition to any for dinner party menu – you’ll totally impress your guests!

shortbread tart college

The texture actually reminds me of a cheesecake – it’s just as smooth and creamy. And as usual one slice will never do! 

raspberry shortbread tart easy

Makes 1 Tart – serves 8-10 generous slices


Biscuit Base- 

250g pack of shortbread biscuits

50g of butter, melted

White Chocolate Filling- 

200g of white chocolate, melted and cooled slightly

200ml of double cream, chilled

2 tbsp of icing sugar – add more or less depending on sweetness

1/s tsp of vanilla bean paste or 1 tsp of pure vanilla extract (opt)


Fresh raspberries

Chocolate curls or melted chocolate


1. To make the shortbread base: Crush/blitz the shortbread in a food processor until fine or in a ziplock bag with a rolling pin. Tip into a mixing bowl and combine with the melted butter. Press into a 20cm tart tin until compact. Place in the fridge whilst you make the filling.

2. For the filling: Whip the cream until it’s reaches soft peaks. Fold in the melted white chocolate, icing sugar and vanilla bean paste until incorporated and smooth. Spread out onto the prepared base and even out with a butter/palate knife. Cover the tin and place back in the fridge for at least 4 hours or overnight.

3. To decorate: Scatter over the raspberries and finish with the chocolate curls and a light dusting of icing sugar! So good.

           tart perfect slice

My 5 Top Tips:

- Make sure you always chill your cream before whipping – you will get airer peaks! 

- Use the best ingredients you can afford. For example, a really good white chocolate will have better flavour.

- If you don’t like raspberries you could easily swap and top with strawberries or blueberries instead!

- It’s best chilled overnight – this allows the cream and white chocolate to really set well and you will get the “perfect” slice as pictured!

- Top with the raspberries just before serving, otherwise they will go mushy and look unappealing!

Enjoy the recipe everyone! Have a great week!


© 2015 What Jessica Baked Next All Rights Reserved