Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Regali
Loyalty Points

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

WE LOVE… SESAME BRITTLE THINS DUTCH BABY BOUNTY BITES

For the raspberry and apple hand pies

Sesame brittle thins

Simple, quick and fuss-free!

MAKES 1 TRAY

½ tsp sunflower oil, for greasing

5 tbsp sesame seeds

200g (7oz) caster sugar

1 Rub the oil lightly onto a baking tray to prevent the brittle sticking.

2 Add the sesame seeds to a frying pan and toast over a low-medium heat for 2-3 minutes until golden, then transfer to a bowl and set aside.

3 Return the pan to the heat and sprinkle in the sugar. Leave for 5 minutes without stirring, until bubbling and light golden.

4 Stir in the toasted sesame seeds and remove from the heat.

5 Pour in a thin layer onto the prepared baking tray. Leave in a cool place for 5 minutes to set.

6 To break, cut into squares with a sharp knife, or make shards by dropping the baking tray onto a worktop.

This recipe is taken from 15 Minute Vegan On a Budget by Katy Beskow, published by Quadrille (£15). Photography © Dan Jones.

White chocolate and raspberry tartlets

Recipe by Bonne Maman (www.bonnemaman.co.uk/recipes)

MAKES 12 SMALL TARTLETS

125g (4oz) filo pastry

25g (1oz) butter, melted

8 tbsp Bonne Maman Raspberry Conserve

1 tbsp fresh orange or lemon juice

12 small raspberries

12 blueberries

For the mousse

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
FebMar 2019
€5,49
This issue and other back issues are not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,42 per issue
SAVE
51%
€40,99
Monthly Digital Subscription
Only € 5,49 per issue
SAVE
21%
€5,49

View Issues

About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...