Funfetti Edible Cookie Dough

July 28, 2026July 27, 2026 What Jessica Baked NextLeave a comment

Super delicious edible cookie dough filled with sprinkles and white chocolate chips. Made without eggs and using heat-treated flour means this cookie dough is safe to eat.

I’m a massive cookie fan! But if I’m totally honest, one of my favourite parts about making cookies is devouring the cookie dough. However, cookie dough before baking contains raw egg and the flour is not heat-treated. This means it’s not safe to consume, without risk.

July is my birthday month and this Funfetti Edible Cookie Dough is my birthday recipe to celebrate turning 30 years old this month! I cannot believe I’m celebrating this milestone birthday, and I am grateful for so much.

The cookie dough is sweet, jam-packed with crunchy colourful sprinkles and creamy white chocolate chips. I’ve also added some crushed Party Rings – these are a British biscuit and they are really yummy. I love the crunch they add!

I can’t think of a more delicious recipe to celebrate my birthday!

So, what do we need to prepare this cookie dough?

Ingredients To Make Funfetti Edible Cookie Dough

Heat Treated Flour – For edible cookie dough it’s advisable to use heat-treated flour. Bake the plain flour for 7 minutes, then leave to cool completely.

Softened Butter – I use salted butter that’s softened to room temperature. Soft butter will help you easily mix together the butter and sugar, creating a light and fluffy texture.

Sugar – We’re combining both brown and caster sugar in this cookie dough. The brown sugar especially brings gorgeous caramel flavour.

Milk – Adding milk to the cookie dough softens it slightly.

Vanilla Extract – Vanilla adds amazing flavour. You can swap it for any other flavoured extract you desire. For example, almond = birthday cake flavour cookie dough!

Sprinkles – I use colourful pastel sprinkles. They add crunch and sweetness to the cookie dough.

White Chocolate Chips – Love adding creamy white chocolate chips. You can substitute with dark or milk chocolate chips. The cookie dough is very easily customised!

We found this edible cookie dough addictive! I couldn’t stop at one bite, I kept going back for more and more…

Dig in and eat it straight from the bowl with a spoon, roll balls of cookie dough and top ice cream, sit them atop a cake/batch of cupcakes, or coat in melted chocolate to make homemade cookie dough truffles.

Funfetti Edible Cookie Dough

Super delicious edible cookie dough filled with sprinkles and white chocolate chips. Made without eggs and using heat-treated flour means this cookie dough is safe to eat.

Prep Time 30

Chilling Time 20

Servings 8

Author What Jessica Baked Next

Ingredients

190 g plain flour
120 g butter (salted or unsalted) softened
135 g light or dark brown sugar
50 g caster sugar
2 tablespoons milk add more to adjust cookie dough consistency
1 and 1/2 teaspoons vanilla extract
50 g funfetti sprinkles
50 g white chocolate chips
Party Rings Biscuits broken into small pieces - add as many as you desire, I used 3-4 mini sized packs

Instructions

Start by heat treating the flour. Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a large baking tray with parchment paper and spread the flour out over the tray in an even layer. Bake the flour for 7 minutes, then remove from the oven and allow to cool completely.
Once the flour is cool, you can start making the cookie dough. In a large mixing bowl, cream the softened butter with both types of sugar until light and fluffy.
Now add the milk and vanilla extract and mix again until combined fully. Add the heat treated flour and stir until a cookie dough is formed. If the dough is too crumbly, add an extra drop of milk.
Finally, fold through the sprinkles, white chocolate chips and any other additional add-ins you desire. Cover the bowl of cookie dough and chill in the fridge for at least 20 minutes. You can eat the cookie dough straight away, but chilling makes the cookie dough a thicker, scoop-able consistency.
The cookie dough will keep for up to one week stored in the fridge. It can also be frozen for up to 3 months.

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Cakes · Curd and Jam · No-Bake

Lemon Drizzle Trifles

July 18, 2026July 17, 2026 What Jessica Baked NextLeave a comment

Individual serving lemon drizzle trifles. A light, refreshing summer dessert. What’s not to enjoy about zesty lemon cake layered with lemon curd, custard and a whipped cream topping?

Trifle is a staple British dessert. I love a trifle for pudding and I adore lemon drizzle cake.

So today, I’m combining the two together to create these easy homemade Lemon Drizzle Trifles.

This mini trifle recipe can be assembled in less than 10 minutes.

The recipe makes four individual servings and, for me, that’s the perfect quantity.

When it’s a scorching hot day outside, you can rustle these up in next to no time, meaning you’ll spend less time in a sweltering kitchen – coming from a chef who spends long hours in a hot kitchen, I know just how draining it can be!

The trifles can also be made ahead of time. Cover them and set aside in the fridge for up to 2 days before serving. I decorated ours with some white chocolate flakes. Fresh summer berries or even some crushed meringue will also make great toppings!

Sweet, zesty and easily adaptable to suit dietary needs. This time, I switched to dairy-free custard and lactose-free whipping cream to suit my taste testers’ dietary requirements.

You can also use gluten-free cake if making this for anyone gluten intolerant.

This is the easiest trifle recipe. A lovely, light and tasty summer dessert.

Lemon Drizzle Trifles

Individual serving lemon drizzle trifles. A light, refreshing summer dessert. What’s not to enjoy about zesty lemon cake layered with lemon curd, custard and a whipped cream topping?

Prep Time 10

Servings 4

Author What Jessica Baked Next

Ingredients

1 small lemon loaf cake approx. 1 x 240g cake
8 tablespoons lemon curd add more if you desire
1 x 400g can readymade custard I use approx. 2-3 tablespoons of custard per serving glass
250 ml double cream whipped to stiff peaks
white chocolate grated/flakes to decorate

Instructions

Slice the lemon cake up into small cubes. Layer half the cake pieces between the serving dishes/glasses. Drizzle each dessert with one tablespoon each of lemon curd. Now top each dessert with 2-3 tablespoons of custard.
Layer again with the remaining cake pieces. Now top each dessert with the whipped cream. Drizzle over another tablespoon of lemon curd on each trifle and decorate with grated white chocolate (flakes) if desired.
Serve the trifles straight away or chill in the fridge for a few hours before serving. I recommend chilling. The trifles will keep in the fridge for up to 2 days.

More lemon recipes to bake next!

Homemade Lemon Curd

Lemon Drizzle Cake

Lemon Bars

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Appetisers · Baking · Vegetarian Recipes

Pesto Cheese Pinwheels

July 7, 2026July 6, 2026 What Jessica Baked Next2 Comments

Puff pastry pinwheels filled with green pesto, grated Cheddar, Grana Padano and mozzarella. A tasty vegetarian appetiser or picnic food that’s flaky and full of flavour!

Puff pastry pinwheels are an easy appetiser, lunchbox filler and picnic-friendly savoury.

I recently had a jar of leftover pesto from another dish I made for dinner. I didn’t want the leftover pesto sitting in the fridge and me forgetting to use it up, so I decided to make a recipe inspired by these Cheese and Mustard Puff Pastry Pinwheels.

I recommend homemade pesto over ready-made, so if you have more time, you can use homemade pesto. I have a wonderful Pesto alla Genovese (Fresh Basil Pesto) recipe you could use!

Pesto is fabulous in all sorts of savoury dishes. Drizzled over a focaccia, pizza or stirred through pasta. My Pesto Pasta Salad (Marks & Spencer Copycat Recipe) has been especially popular on the blog this year and great eaten in the summer heat!

My go-to homemade pesto recipe from June 2015

What I love most about recipes like this one is the ease, and it uses easily assessable ingredients too. They look super impressive for a bake so easy!

Ingredients To Make Pesto Cheese Pinwheels

Puff Pastry – I use a ready rolled puff pastry sheet weighing 320g. Leave the pastry sheet as instructed at room temperature for 10 minutes before removing from the packaging and unrolling.

Green Pesto (Pesto alla Genovese) – I’ve used a jar of ready-made green pesto. Red pesto will also work really well, so use whichever pesto you enjoy the most.

Cheese Blend – I used a grated Cheddar and mozzarella blend and I also added some grated Grana Padano.

Black Pepper – Before rolling, I season generously with black pepper. This is optional.

These pastry pinwheels are vegetarian and additional flavours/ingredients like sun-dried tomatoes or chopped olives can also be added. If you’re a meat eater, you can add a couple of slices of Parma ham or prosciutto.

Family, friends, and whoever you choose to share these with, will thoroughly enjoy them. You’ll definitely be asked for the recipe!

Pesto Cheese Pinwheels

Puff pastry pinwheels filled with green pesto, grated Cheddar, Grana Padano and mozzarella. A tasty vegetarian appetiser or picnic food that's flaky and filled with flavourful pesto and cheese!

Prep Time 20

Cook Time 15

Total Time 35

Servings 24

Author What Jessica Baked Next

Ingredients

320 g pack ready rolled puff pastry
2-3 tablespoons pesto I use green pesto but red pesto also works
100 g Cheddar and mozzarella blend grated
25 g Grana Padano grated
black pepper to season

Instructions

Take your puff pastry from the fridge and allow it 10 minutes to sit at room temperature as the packet instructs. After 10 minutes, unroll the pastry. Spread the pesto evenly across the sheet of puff pastry, top with the grated cheese and season well with black pepper, if desired.
Starting at the long end of the pastry, tightly roll the pastry. Cover and leave to chill in the fridge for at least 10 minutes - this makes slicing easier.
Once you're ready to bake the pinwheels, preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper.
Take a serrated knife, trim the edges and slice the pastry roll into 1cm pieces and distribute evenly between the baking trays. The recipe makes approx. 22-24 pinwheels. (At this point you can freeze the (unbaked) pinwheels for up to one month.)
Bake the pinwheels for 15 minutes or until lightly golden. Allow to cool for a few minutes before serving. They can be eaten both hot and cold, store the pinwheels in an airtight container at room temperature for up to 2 days.

Pesto Pasta Salad (Marks & Spencer Copycat Recipe)

Pesto alla Genovese (Fresh Basil Pesto)

Cheese and Mustard Puff Pastry Pinwheels

Vegan Sausage Rolls (Easy Puff Pastry Sausage Rolls)

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Chocolate · No-Bake

Kinder Bueno Tiffin

June 22, 2026June 21, 2026 What Jessica Baked NextLeave a comment

Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It’s always hard to stop at one piece of homemade tiffin…

No-bake chocolate treats like this Malteser Rocky Road, Terry’s Chocolate Orange Rocky Road and my super popular Crunchie Slice and Malteser Slice have been recipes I’ve loved making for the blog, so when it gets too hot to switch the oven on to bake, I turn to my trusty no-bake recipes.

Today, I’m sharing my first ever tiffin recipe. Tiffin is just like fridge cake, it’s a confectionery traditionally made by combing crushed biscuits with sugar, golden syrup, butter and cocoa powder. It usually has dried fruit such as raisins mixed in. With this recipe, I don’t add any raisins, but feel free to add in a couple of handfuls if you wish.

I’m also using real chocolate bars as opposed to using cocoa powder – this adds even more decadence.

The reasons you’ll enjoy this recipe is because it’s just so easy to prepare and not complex at all. It uses basic ingredients and can be portioned up and taken out for picnics, lunchboxes or for an afternoon sweet!

Ingredients To Make Kinder Bueno Tiffin

Chocolate – Dark and milk chocolate is used in the tiffin base, then a layer of milk and white chocolate is marbled together to create a double chocolate topping.

Butter – I favour using salted butter in my savoury and sweet recipes. I love salted chocolate, it contrasts well with all the sweeter ingredients included in the recipe.

Golden Syrup – This adds lots of sweetness to the tiffin and helps keep the bars a little softer in texture without being too hard.

Digestive Biscuits – I love using digestive biscuits in my tiffin creations. For this recipe I used dark chocolate digestives, but regular work just as well. Use whatever biscuits you have!

Kinder Chocolate Bars – Chopped up Kinder chocolate bar is stirred through as a tiffin add-in.

Kinder Bueno Bars – More chopped up Kinder chocolate, but we’re also adding milk and white Kinder Bueno bars.

Kinder Bueno Tiffin

Kinder Bueno Tiffin is an easy no-bake treat made by mixing melted butter, chocolate and golden syrup with crushed digestive biscuits, chopped up Kinder chocolate bars and Kinder Bueno. The tiffin is finished with a layer of silky smooth melted chocolate. It's always hard to stop at one piece of homemade tiffin...

Prep Time 6 20

Servings 20

Author What Jessica Baked Next

Ingredients

200 g dark chocolate
100 g milk chocolate
100 g butter (salted or unsalted)
150 g golden syrup
200 g digestive biscuits broken into bigger and smaller pieces - slightly crushed
160 g Kinder Bueno Bars 4 double bars, chopped (milk and white chocolate)
8 Kinder Chocolate Bars chopped

Chocolate Topping

100 g milk chocolate
100 g white chocolate
2 x Kinder Bueno Bars I used one milk and white chocolate bar (both double bars)
1 x Kinder Chocolate Bar chopped

Instructions

Line a 20cm / 8-inch square cake tin with parchment paper or clingfilm and set aside for later.
In a large bowl that's microwave safe, place the dark and milk chocolate bars and the butter in the bowl. Heat gently until the chocolate and butter are melted. Now add the golden syrup and stir to combine. Leave this mixture to cool for a few minutes.
Now add the digestive biscuits and chopped selection of Kinder chocolate. Stir well until fully combined. Transfer the tiffin to the lined tin and smooth over the top with a spatula. Place in the fridge.
Prepare the chocolate topping by melting both types of chocolate. Take spoonfuls of each chocolate and cover the top of the tiffin. Marble/swirl the chocolate together. Finish the tiffin decoration by topping with the extra Kinder chocolate. Decorate the tiffin as desired.
Cover and leave the tiffin to set in the fridge for at least 6 hours or up to overnight. Once ready to serve, remove the tiffin from the fridge and allow to sit at room temperature for 10-15 minutes. Slice carefully with a sharp knife into pieces as big or small as you like.
The tiffin will keep in an airtight container in the fridge for up to one week - but it won't last that long!

Recipe inspired by Effortless Foodie

I made this and my taste testers went wild for it. It almost disappeared in less than 24hrs from slicing it…

Every time I went in my fridge, I was tempted to reach for piece after piece. The fridge-cold tiffin, chock-full of Kinder chocolate, is truly hard to resist.

That topping with the marbled double chocolate layer and extra Kinder chocolate is what dreams are made of…

Like most recipes, now I can’t wait to explore new tiffin recipe ideas and try out some different add-ins!

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Baking · Chocolate · Cookies

Chocolate Oreo Cookies

June 12, 2026June 11, 2026 What Jessica Baked NextLeave a comment

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you’re a fan of Oreos, then this recipe will be right up your street!

Chunky Oreo Cookies! Rich cocoa cookies filled with chunks of milk + white chocolate and when these cookies are freshly baked they resemble a warm, fudgy brownie.

Cookie + brownie = dessert heaven.

Cookies and cream are the ultimate favourite flavour of mine. I’ve shared a few Oreo-inspired recipes over the years on my blog, including this No-Churn Oreo Ice Cream, Oreo Ice Cream Pie and one of my first ever recipes from 2013 was this No-Bake Oreo Cheesecake.

You’ll also find in the blog archives, 3 Ingredient Oreo Truffles, 3 Ingredient Oreo Fudge, Oreo Cookies ‘n’ Cream Chocolate Tart and also Vegan Oreo Cheesecake.

I’m pleased to have an Oreo cookie recipe for you today and these double chocolate Oreo cookies are a fun twist on a classic chocolate cookie.

I love a good homemade cookie. These cookies are thick, have a delectable soft texture and are packed with cookies and cream flavour. The cookie dough takes a matter of minutes to make and doesn’t need to be chilled prior to baking.

I used this Triple Chocolate Cookies recipe. It’s a recipe I’ve been baking for a long time, and it makes the perfect chocolate cookie every single time.

These cookies are every bit as indulgent as they look.

And for anyone who’s a self-confessed Oreo lover, these cookies are a must bake.

Chocolate Oreo Cookies

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you're a fan of Oreos, then this recipe will be right up your street!

Prep Time 15

Cook Time 12

Total Time 27

Servings 10

Author What Jessica Baked Next

Ingredients

110 g butter (salted or unsalted) softened
200 g dark or light brown sugar
1 egg
Couple of drops of vanilla extract
165 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g cocoa powder
100 g milk chocolate
100 g white chocolate
10 Oreo cookies broken into small pieces

Instructions

Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.
Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
Finally, fold through the chocolate chunks and the Oreos and mix to combine into the dough.
At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake - once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few chocolate chips/chunks and Oreo pieces into the tops just for decoration purpose.
Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

If you’re looking for more easy cookie recipes, try these next!

Easy Oat Biscuits (Homemade Hobnobs)

Kinder Cookies

Butter Cookies

Brown Butter Chocolate Chip Cookies

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Appetisers · Greek Cuisine · Main Meals · Vegetarian Recipes

Courgette, Carrot and Halloumi Fritters

June 2, 2026June 11, 2026 What Jessica Baked NextLeave a comment

These homemade cheesy courgette fritters make an easy summer side or main dish. Great served with sour cream dip, Greek yoghurt, sweet chilli or a hot honey drizzle. On your table in under 30 minutes!

Summer is getting closer and that means it’s time to share some summery recipes.

I’ve made it my mission for the next few months on the blog to share food that celebrates produce that’s in season. Secondly, I’m passionate about sharing recipes with you that are budget-friendly and thirdly, dishes that are also easy to make – so you can limit time in the kitchen and have more time for enjoying the glorious weather outside (come rain or shine)!

Up first, is the recipe for these amazing savoury fritters. Using in-season courgette (June to October), carrot and Cypriot halloumi cheese. These courgette fritters remind me of one of our favourite Italian dishes, zucchini fritti – these are traditional in Italy and Greece and are SO tasty!

Since buying our house, we’ve been making use of the space we’re lucky enough to have in our garden to grow our own fruit and vegetables. We grew courgettes last year and now again this year, so I’m excited to make these fritters using homegrown courgettes all summer long.

Frying the courgette fritters takes only a few minutes on each side. They’ll be a gorgeous golden colour, and lovely and crispy!

We kept our fritters this time with minimal seasonings – just sticking to the basic salt and black pepper. However, you could add in some homegrown herbs like chives, dill, marjoram, mint, thyme or oregano too. I’ll definitely be trying this on the next batch of fritters that I make.

These courgette fritters pair wonderfully with many dips and sauces. Our personal favourites are sour cream and chive, tzatziki (make your own homemade version), even a drizzle of sweet chilli sauce, or hot honey. I’m addicted to hot honey and put it on many dishes I make!

Serve warm with a garnish of chives or spring onion, a squeeze of lemon juice and a little sprinkle of flaky sea salt. Divine.

Courgette, Carrot and Halloumi Fritters

These homemade cheesy courgette fritters make an easy summer side or main dish. Great served with sour cream dip, Greek yoghurt, sweet chilli or a hot honey drizzle. On your table in under 30 minutes!

Prep Time 15

Cook Time 10

Total Time 25

Servings 8

Author What Jessica Baked Next

Ingredients

1 courgette
1 carrot
200-225 g block halloumi cheese
70 g self-raising flour
1 tablespoon cornflour
1 egg
oil for frying the fritters

Instructions

Start preparing the fritters by grating the courgette and adding the grated courgette to a bowl along with a generous pinch of salt. Allow it to sit while you prep the remaining ingredients.
Grate the carrot and add to a large mixing bowl. Now grate the block of halloumi and add that to the bowl.
Place the courgette in a clean tea towel and squeeze as much liquid out of it as possible. Add the courgette to the mixing bowl, along with the self-raising flour, cornflour and the egg. Season generously with black pepper and add any additional herbs or seasonings of your choice.
Mix really well until everything is combined fully. Heat a frying pan on a medium heat. Add a liberal amount of olive oil and allow that a few moments to heat up.
Spoon amounts of the fritter mix into the pan, using a spoon shape into a round patty shape, flattening the top ever slightly. This mix will make 8 fritters. Fry each fritter for a few minutes on each side, flipping over and cooking until each side is golden and crisp. Keep warm in the oven before serving.
Serve the fritters with a sprinkle of flaky sea salt, a squeeze of fresh lemon juice, and herbs to garnish.

Recipe inspired by Emily On Toast

Serve your homemade fritters with this Tzatziki (Greek Cucumber Dip)

Courgette season is my favourite time to make this incredibly good Spaghetti with Courgettes, Chilli, Garlic and Lemon

Halloumi and Vegetable Couscous with Tzatziki

Pesto Pasta Salad (Marks & Spencer Copycat Recipe) – perfect for summer picnics

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Baking · Biscuits and Cookies · Cakes · Curd and Jam

Bakewell Shortbread Bars

May 10, 2026May 9, 2026 What Jessica Baked Next5 Comments

Deliciously moreish Bakewell bars. A layer of buttery, cake-like shortbread, topped with strawberry jam, frangipane and flaked almonds. Baked until golden and dusted with icing sugar. Watch these vanish before your eyes!

It’s a bold statement to make, but these Bakewell shortbread bars are quite possibly the BEST bake I’ve ever made.

My taste testers and I simply couldn’t get enough of these. I found the recipe on the wonderful Feasting Is Fun blog, and my gosh, Sammie, you’ve created a stunning recipe!

A lot of my culinary discoveries happen when I’m travelling. Bakewell Tart is a classic British dessert hailing from Bakewell in Derbyshire. This time last year, I visited the beautiful Peak District and enjoyed a short break filled with countryside walks and lots of authentic Bakewell Tarts. The Peak District is one of the many beautiful areas of the UK, and well worth a visit if you’re ever here in the UK.

Furthermore, what inspired this recipe was a recent trip a few weeks ago, during a weekend away in Yorkshire. We visited RHS Harlow Carr in Harrogate, and after a walk around the incredible gardens, we popped into one of the many food spots for some lunch. We enjoyed some savoury bits for the main part of our lunch, but there’s always room for a little sweet treat afterwards.

We ordered a huge square of homemade salted caramel millionaire’s shortbread, and we also couldn’t resist picking the Strawberry Bakewell bar. One bite of the shortbread bar, and I knew I had to recreate it for the blog. So as soon as I got home, I set about doing just that!

I love the ease of this recipe compared to the classic Bakewell tart. Normally you have to roll a sweet shortcrust pastry out, but with this recipe we’re pressing the shortbread dough straight into a cake tin.

The shortbread has an added egg yolk, which creates a more tender, melt-in-your-mouth texture. It’s more cake-like and softer in texture than classic shortbread. It still holds together without being too hard.

Jam choice is totally down to your preferred flavour. I went for strawberry jam, but equally apricot, cherry or raspberry will work. Raspberry, however, is traditional.

Bakewell Shortbread Bars

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 12

Author What Jessica Baked Next

Ingredients

Shortbread Layer

225 g butter (salted or unsalted) softened
150 g caster or granulated sugar
1 teaspoon vanilla extract
1 egg yolk
275 g plain flour

Frangipane Layer

175 g butter (salted or unsalted) softened
175 g caster or granulated sugar
3 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
100 g ground almonds
50 g plain flour
1 teaspoon baking powder

Jam / Decorating Layer

175 g jam of choice I use strawberry but raspberry is traditional
50 g flaked almonds

Instructions

Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 28cm x 20cm x 5cm (12-inch x 8-inch x 2-inch) tin with baking paper and set aside for later.
Make the shortbread layer by adding the butter and sugar to a large mixing bowl. Cream until lightened in colour and fluffy. Add the vanilla extract and the egg yolk and mix again until combined fully.
Add the flour and a pinch of salt if using unsalted butter. Continue to mix until a soft shortbread dough forms. At this point you can chill the dough for 30 minutes, but I spread mine out in the tin straight away - it was a little sticky but didn't take too long to do. Once the shortbread layer is even, dock it with a fork all over.
Bake the shortbread layer for 15 minutes or until lightly golden. Now spread the jam over the part cooked shortbread layer.
To make the frangipane cake layer. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the vanilla and the almond extract, followed by the eggs one at a time, mixing well after each addition. Once mixed well, add the flour, baking powder and the ground almonds. Fold gently until incorporated.
Spread the frangipane mixture over the jam coated shortbread layer. Sprinkle over the flaked almonds and bake for 25-30 minutes until the top is golden and firm to the touch.
Allow to cool completely before slicing into 12 bars. Cut down the middle length of the bar, then cut across the width in the middle. Cut each quarter into 3 bars. Before serving dust with icing sugar.
The bars will keep for up to 5 days, covered and stored at room temperature.

These bars are divine served on their own, or with warm custard, a scoop of ice cream, or cream. Writing this blog post up is making me seriously crave these shortbread bars again. The recipe has already been requested again by my taste testers!

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Baking · Cakes

St Clements Drizzle Cake

April 27, 2026April 25, 2026 What Jessica Baked Next2 Comments

Drizzle cake with a St Clements twist! Orange and lemon combine in this gorgeous, buttery and moist loaf cake.

I’m here to brighten your Monday with a cake recipe my lovely mum has created and baked for the blog. It’s the softest, most buttery and beautiful drizzle loaf cake. A cake for spring and summer, bursting with delectable citrus flavour.

This cake is homage to the famous bells of St Clements. It’s a famous British cake combining orange and lemon, inspired by the “Oranges and Lemons” nursery rhyme.

Enjoy a slice of this stunning loaf cake on a spring or summer’s day in the garden. It’s a simple and easy cake recipe, and a real crowd pleaser.

The cake, once baked, has an orange and lemon drizzle poured over. It’s important to pour the drizzle over while the cake is still warm, as this ensures the citrus sugar syrup mixture soaks in, and it also keeps the cake amazingly moist. The texture of this cake reminded us of Greek-style cakes/desserts we adore, like this Honey Walnut Cake.

This wonderful cake is brilliant for picnics, as it’s easily transported. Great served as a tasty dessert paired with clotted or pouring/whipped cream and berries.

St Clements Drizzle Cake

Drizzle cake with a St Clements twist! Orange and lemon combine in this gorgeous, buttery and moist loaf cake.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 10

Author What Jessica Baked Next

Ingredients

225 g caster or granulated sugar
1 orange zested
2 lemons zested
225 g butter (salted or unsalted) softened
4 eggs
225 g self-raising flour

Lemon Orange Sugar Syrup

1 orange juiced
1 lemon juiced
100 g caster or granulated sugar

Drizzle Icing

75 g icing sugar
fresh lemon or orange juice enough to produce an icing that can be drizzled over the cake

Instructions

Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 2lb loaf tin with parchment paper and set aside.
To make the cake, place the softened butter in a large mixing bowl. In another small bowl, add the sugar along with the orange zest and lemon zest. Using your fingertips, rub the sugar and zest together until combined.
Add the sugar/zest mixture to the bowl containing the butter. Cream for a couple of minutes, until light and fluffy. Now add the eggs one at a time, beating well after each addition. Don't worry if the mixture looks slightly curdled at this point, as once the flour is added it'll be fine.
Now sift in the flour and gently fold in until completely incorporated. Transfer the cake batter to the loaf tin and spread out until evenly distributed.
Bake the cake for 55-60 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
Now prepare the sugar syrup mixture. In a small bowl, combine the sugar and the orange and lemon juice. Stir together until the sugar has dissolved. Pour this syrup all over the cake - it will soak into the cake as it cools.
Once the cake has cooled, remove it from the tin and place on your chosen serving dish/plate. Make the icing by whisking the icing sugar and enough orange/lemon juice until you have the drizzle consistency you desire.
Drizzle the icing over the cake and down the sides and decorate further with extra orange and lemon zest. The cake will keep, covered at room temperature for up to 3 days.

If you’re a drizzle cake fan, then try my Lemon Drizzle Cake

Lemon Poppyseed Drizzle Cakes

Pistachio Lemon Drizzle Cake

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Baking · Biscuits and Cookies · Chocolate

Raspberry White Chocolate Cookies

April 11, 2026April 10, 2026 What Jessica Baked NextLeave a comment

Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!

Raspberry + white chocolate has always been a sensational combination. Creamy white chocolate mixed with tart raspberries, both flavours are a marriage in flavour heaven.

My cookie recipe repertoire is forever growing and the latest cookie bake I’m sharing is these divine Raspberry White Chocolate Cookies. This wonderful recipe is from the talented Sarah over at Broma Bakery.

I’ve mentioned before, that I’m a huge fan of Marks and Spencer cookies. As soon as M&S releases a new cookie, everybody goes wild and heads out to grab themselves a pack before they’re all sold out. I love recreating the Marks and Spencer cookies in my kitchen, and with all the recipes I recreate, I aim to achieve a tastier end result.

These cookies are amazing. There are lots of chunky pieces of white chocolate and the frozen raspberries are rippled throughout each bite. I added a couple of tablespoons of freeze-dried raspberries. This is optional, but will add even more raspberry flavour.

These cookies are perfect for berry season. The ultimate treat paired with a cold glass of milk, or even a scoop of your favourite ice cream flavour. Happy Baking!

Raspberry White Chocolate Cookies

Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!

Prep Time 20

Cook Time 14

Chilling Time 30

Servings 12

Author What Jessica Baked Next

Ingredients

170 g butter (salted or unsalted) melted
200 g light brown sugar
50 g caster or granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
250 g plain flour
3/4 teaspoon bicarbonate of soda
225 g white chocolate I use a chocolate bar and chop into small chunks - chocolate chips are a good substitute
2 tablespoons freeze-dried raspberries optional
65 g frozen raspberries

Instructions

To make the cookie dough, grab a large mixing bowl and add the melted butter, and both types of sugars. Whisk until the sugar is fully dissolved.
Now add the egg and egg yolk, along with the vanilla extract and whisk again until incorporated.
Add the flour and bicarbonate of soda, along with a pinch of salt (only add if using unsalted butter). Gently fold the dry ingredients in, mixing until there's no streaks of flour visible. Fold through the white chocolate - be careful not to over mix.
Finally, very gently fold through the frozen raspberries until evenly distributed. at this point you can also add the freeze-dried raspberries, if desired.
Chill the cookie dough for at least 30 minutes.
Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line 2-3 large baking trays with baking paper.
Roll the cookie dough into 80g portions. When rolling the cookie dough the raspberries will burst and release juices - this expected, so just roll the cookie dough as quickly as you can.
Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12-14 minutes, until just lightly browned, with a soft centre still visible.
If the cookies spread when baking, take a teaspoon and gently press the cookie back into a uniform shape. Press any additional chocolate or freeze-dried raspberries on the top of the cookies. Leave the cookies to cool on the baking trays for 10 minutes, then transport to a wire rack and allow to cool completely. The cookies will keep stored in an airtight container at room temperature for up to 3 days.

Recipe from Broma Bakery

Take the classic chocolate chip cookie to the next level with these Brown Butter Chocolate Chip Cookies

If you love the raspberry white chocolate combo, then try my Raspberry White Chocolate Muffins next!

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Baking · Biscuits and Cookies · Candy and Sweets · Chocolate

Mini Egg Shortbread

March 31, 2026March 30, 2026 What Jessica Baked Next2 Comments

Mini Egg Shortbread – classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.

This time last year I baked this Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe). Since then, it’s become one of the most popular recipes I’ve posted on my blog. So at it’s very nearly Easter and Mini Eggs are back on our shelves, I thought it would be a fun idea to incorporate them in a batch of shortbread.

All good shortbread recipes start with butter. I tend to go for salted butter, and this needs to be softened. Cream softened butter with sugar until fluffy, then add plain flour and semolina. Semolina is my secret ingredient for the traditional Scottish shortbread taste!

Finally, lots of chopped chocolate and Cadbury Mini Eggs are mixed throughout the shortbread dough.

Once baked, the shortbread is sprinkled with a little extra sugar, and it’s ready to be devoured and enjoyed.

There’s lots of Easter baking inspiration on the blog already. Carrot Cupcakes with Cream Cheese Frosting, Carrot Cake Traybake, Easter Chocolate Nest Cakes, Mini Egg Cheesecake and these incredible Mini Egg NYC Cookies all make a delicious addition to an Easter meal.

I recommend the same thing with every shortbread recipe, and that’s to serve the shortbread while it’s still warm from the oven. The texture is softer and simply divine.

Mini Egg Shortbread is the ultimate, easy, no-fuss Easter baking recipe. This shortbread really does taste as good as it looks!

Mini Egg Shortbread

Mini Egg Shortbread - classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.

Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted) softened
100 caster or granulated sugar
300 g plain flour
50 g semolina
200 g dark or milk chocolate roughly chopped
150 g Cadbury Mini Eggs chopped in half

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate and halved Mini Eggs.
Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.