The Easter weekend is here and what better way to enjoy the time by making some sweet treats for your family and friends!

If you are looking to bake something this Easter weekend that the children can help out with, these Vanilla Chick Biscuit Pops from BBC Good Food are perfect! You can get the whole family involved in decorating these little biscuit pops and even run a mini competition to see who makes the best Easter vanilla chick biscuit pop! All you need to get started with these biscuit pops is some butter, sugar, flour, an egg, vanilla extract, desiccated coconut and icing sugar! These not only look fantastic but they will taste delicious as well thanks to the ingredients you use. These vanilla chick biscuit pops are an excellent Easter weekend activity, so why not try out this brilliant BBC Good Food recipe at home. Happy Easter everyone!



  • 200g of unsalted butter
  • 100g of golden caster sugar
  • 200g of plain flour
  • 200g of icing sugar
  • 1 medium egg
  • 1 tsp of vanilla extract
  • 75g of desiccated coconut, unsweetened
  • 2 tbsp of milk
  • 50 of chocolate chips
  • 25g of orange or white fondant icing
  • Yellow food colouring
  • 15 to 18 lollypop sticks
  • Ribbon to decorate, optional


Step 1- Place half of the 200g of unsalted butter and the 100g of golden caster sugar in to a mixing bowl. Beat together by hand or using an electric mixer until it turns smooth. Then add in the egg and 1 tsp of vanilla extract before beating together again.

Step 2- Add in the 200g of plain flour to the mixture and combine until it forms a dough. Shape the dough in to a ball, cover with cling film and place in the refrigerator to chill for around 20 minutes.

Step 3- Preheat your oven to 180 degrees celcius/gas mark 4/160 degrees celcius for a fan oven before lining two large baking trays with baking paper. Take the dough out of the refrigerator. Dust a kitchen surface with flour before rolling out the dough until it is around 5mm thick. Cut the shapes for the biscuit using a 6cm cutter.

Step 4-Once you have done this, move the biscuits on to the baking trays and add a lollypop stick to each one, about a quarter of the way through. Bake the biscuits for no more than 7 minutes until they start to turn a delicious golden brown colour around the edge. Place on a cooling rack to allow them to cool down.

Step 5-Now the biscuits are cooling, you can make some frosting for decorating. Place the other 100g of unsalted butter in to a bowl and beat with a wooden spoon. Add in the 200g of icing sugar slowly, around 1 tbsp at a time until the mixture is well combined and has turned creamy. Add a small bit of milk and the leftover vanilla extract along with a few drops of the yellow food colouring. Let this frosting chill in the refrigerator for a few minutes.

Step 6-Take the 75g of desiccated coconut and add it to a small bowl. Add a few more drops of the yellow food colouring to the coconut and mix it together.

Step 7-Take the frosting out of the refrigerator and spread it on one side of the biscuit. Then put some of the desiccated coconut on top of the frosting before adding two chocolate chips to represent the chicks eyes. Finish by adding a tiny bit of orange icing to represent the chicks beak and decorating each biscuit pop with a ribbon.

Step 8-Now you can enjoy these fantastic Vanilla Chick Biscuit Pops as part of the Easter weekend celebrations!

Source: BBC Good Food 

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Vanilla Bean Cupcakes

We have a fantastic Friday treat for you here at British Bakeware thanks to our good friend Sammie from Feasting Is Fun!

If you haven’t already seen Sammie’s blog, you take a look at this recipe along with all of her other fantastic bakes via the link below this recipe! These Vanilla Bean Cupcakes look fantastic and are utterly delicious, a perfect way to treat yourself after a long week! This recipe is directly from Sammie and she has very kindly let us share it with you! Made in our 12 cup bun tray, these Vanilla Bean Cupcakes are very easy to make. A fantastic tip that Sammie shares in the recipe is to use the 3 tbsp of boiling water for the buttercream frosting. The reason for this is to stop the frosting forming a hard crust on top, a great tip there! To top off these wonderful cupcakes, the edible pearls on top will bring a sparkle to your kitchen! So why not try these cupcakes by Sammie at home this Friday or over the weekend, they are the perfect thing to bake with children or for as a treat to go with your Saturday afternoon cup of tea!



For the Vanilla Cupcakes

  • 150g of plain flour
  • 150g of unsalted butter
  • 125g of caster sugar
  • 3 large free range eggs
  • 1/4 of a tsp of salt
  • 1 tsp of vanilla bean paste
  • 1 and a half tsp of baking powder
  • 25ml of whole milk
  • 12 cupcake cases

For the Buttercream

  • 3 tbsp of boiling water
  • 400g of sieved icing sugar
  • 200g of unsalted butter
  • 1/8 of a tsp of salt
  • 1 tsp of vanilla extract
  • Edible sprinkles for decoration (optional)


Step 1- Preheat your oven to 175 degrees celcius/160 degrees celcius in a fan oven. Take a large mixing bowl and add the 150 of unsalted butter and the 125g of caster sugar.

Step 2-Whisk together the sugar and butter until it turns a creamy colour. Once you are happy with it, add in the 3 eggs, tsp of vanilla bean paste and the ¼ tsp of salt. Mix together until all ingredients are well combined.

Step 3-Sift in the 150 of plain flour and the 1 and a half tsp of baking powder. Fold everything in the mixing bowl together to ensure it is well combined. This helps out with the texture of the cupcakes, making sure they are deliciously light and fluffy in the centre.

Step 4- Place each of your 12 cupcake cases in to our 12 cup bun tray before filling each cupcake case about half way with some of the mixture.

Step 5- Once you have done this, place the 12 cup bun tray in to the centre of your pre-heated oven for around 20 to 25 minutes. You will know the cupcakes are ready when they have turned a delicious golden brown colour and are springy when you touch them in the centre. Remove them from the oven, allow them to cool for a few minutes before removing them from the 12 cup bun tray and placing on a cooling rack.

Step 6-Now you can start the buttercream frosting for these delicious Vanilla Beam Cupcakes! In to another mixing bowl, add the 200g of unsalted butter, the 400g of icing sugar, the 3 tbsp of boiling water, the 1/8 tsp of salt and vanilla extract.

Step 7-Using a mixer, start combining the ingredients on a low speed before increasing. Continue mixing for 10 minutes or so for the perfect buttercream. If you are doing this by hand, just mix together slowly again increasing speed until the frosting is stickier in appearance.

Step 8-Now take a large piping bag and fill it with the finished buttercream. Ensure you use a circular motion when piping the buttercream on to the cupcakes, creating a swirl effect as you go along. If you are using edible pearls or decorations, these will add a certain sparkle to these already beautiful looking cupcakes!

Step 9-That’s it, you can now enjoy these delicious Vanilla Bean Cupcakes with a nice afternoon cup of tea. Enjoy!

Feasting Is Fun 

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Cherry Bakewell Cookies

It’s time to share another fantastic recipe from Sammie at Feasting is Fun! This time, we have these delicious looking cherry Bakewell cookies for you to have a go at making at home. These little beauties were made using our large baking tray, the perfect size for a large batch of cookies.

Cherry Bakewell cookies may not be the first type of cookie you think of, but after reading this brilliant recipe from Sammie at Feasting is Fun, you will wonder why you didn’t think of these cookies sooner! If you love baking cookies, you will certainly love these cookies with glacé cherries and flaked almonds, they are perfect with afternoon cup of tea. This recipe will make roughly 20 cookies, so you can ask your family and friends around to try one of your tasty cherry Bakewell cookies!



For the Cookies

  • 225g of unsalted butter
  • 150g of caster sugar
  • 225g of plain white flour
  • 1 large egg yolk
  • 100g of flaked almonds
  • 100g of chopped glacé cherries
  • A quarter of tsp of salt
  • 1 tsp of vanilla extract

For the Drizzle

  • 200g of icing sugar
  • Some tap water
  • 1 tsp of almond extract


Step 1-Take a large mixing bowl and add the 225g of unsalted butter, the 150g of caster sugar and ¼ tsp of salt. Whisk this all together until it is a deliciously creamy consistency. Add in the large egg yolk and the tsp of vanilla extract. If you don’t want to make the drizzle, you can add some almond extract here as well. As before, mix together well.

Step 2-Add in your flaked almonds to one side of the bowl, the flour to the other side of the bowl, and the cherries on top of the flour. This is a handy tip from Sammie as she says by doing this, the cherries won’t stick together and will be evenly spread out in the cookie dough! Mix together again until combined.

Step 3-Wipe your work surface down with a damp cloth before laying cling film over it, this should help it stay in the correct place. Take around half of your cookie dough and roll in to a log shape with a diameter of around 4cm. Once you have done this, do the same with the other half of your cookie dough. Place both cookie dough rolls in the fridge to cool for about an hour until they are both firm.

Step 4- Preheat your oven to about 175 degrees/160 degrees for a fan oven. Slice the cookie dough in to 1.5cm thick disks. Line your large baking tray with baking paper and place them on to your large baking tray with room in between each cookie. Bake for no longer than 15 minutes before removing from your oven to cool for 15 minutes.

Step 5-After cooling, transfer to a large cooling rack for further cooling. It is important to ensure the cookies are completely cool before you start to ice them. In a small bowl, add the icing sugar and almond extract before adding tap water a little bit at a time to help it reach the correct thickness. You will know the icing sugar is ready when you can make a figure 8 shape when you drizzle the icing sugar on itself.

Step 6-Drizzle the icing over your cherry bakewell cookies using a spoon, or even a piping bag, whatever you have to hand. Ensure the icing is completely dry before serving or storing these delicious cherry bakewell cookies! Now put the kettle on and enjoy this fantastic recipe from Sammie at Feasting is Fun!

Feasting Is Fun 

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Spiced Fruit Loaf

We are absolutely delighted to share this fantastic spiced fruit loaf recipe with you from one of favourite bloggers at feasting is fun. Sammie bakes everything from cookies to delicious loaves of bread such as this one and we simply had to share her recipe with you.

We recently sent Sammie at feasting is fun a selection of our products for review, as she was equally as passionate about baking using British manufactured bakeware as we are! This fantastic recipe for a spiced fruit loaf was one of many she created using our 3lb loaf tin and we love it! Fruit loaf is the perfect accompanying food for a cup of tea or coffee, especially at this time of year! The warming flavours you get from the cinnamon and ginger combined the tangy taste of the dried fruits will leave you feeling warm right through to the core. A fantastic recipe from the equally fantastic Sammie at feasting is fun, we can’t recommend her blog enough, especially if you want some inspiration for baking bread. We are delighted to share this recipe with you, so why not have a go at home!



  • 500g strong white bread flour
  • 1 large free range egg
  • 1 sachet of fast action dried yeast, around 7g
  • 1 tsp of salt
  • 320ml of whole milk
  • 1 tsp of honey
  • 2 tsp of cinnamon
  • 1 tsp of ginger
  • 225g of dried fruit (figs, cranberries, vine fruits etc.)
  • 75g of unsalted butter


Step 1- Take a measuring jug and crack the large free range egg in to it. Add the 320ml of whole milk in to make up to around 340ml in total with the egg. Beat together until well combined.

Step 2- Pour the mixture in to the bowl of a bread maker or a stand mixer, whatever you have to hand. Then add in the 1 tsp of honey and the sachet of fast action dried yeast.

Step 3-Next, take the 500g of white bread flour and add it to the mixture before adding the tsp of salt and the 75g of butter to the top of the flour.

Step 4-If you are using a bread maker, put it on to the dough cycle and add the ginger, cinnamon, and the dried fruit when you are encouraged to do so by the bread machine, or if you aren’t prompted, add it in around 5 minutes before the end.

Step 5- If you are using a stand mixer, attach the dough hook to it. Start mixing it on a medium speed until it is well combined. Stop to remove any dough that is caught on the hook before adding the spices and the dried fruit to the mixture. Mix for a further 5 minutes. Stop the process and again remove all the dough from the hook attachment. Shape the dough in to a ball and place back in to the mixer bowl. Cover it with a damp tea towel and leave it in a cupboard for around 1 hour until it has doubled in size.

Step 6-Take your 3lb loaf tin and grease it with any of the remaining butter.

Step 7-If you are using the bread mixer, once it has finished the cycle, restart the machine so it can mix the dough again for around 2 minutes.

Step 8-If you are using the stand mixer, take the dough out of the cupboard once it has doubled in size and place it back in the mixer with the dough hook and place it on a medium speed for 2 minutes to knock back, or mix, the dough again.

Step 9- Dust your surface with some flour and tip the dough on to it. The dough should feel sticky. Shape the dough in to a shape that is suitable for the 3lb loaf tin you are using. Cover it again with a damp tea towel and allow it to double in size for about an hour.

Step 10- With about 10 minutes remaining, preheat your oven to 210 degrees celcius or 190 degrees celcius if you have a fan oven. Place the 3lb loaf tin in the middle of the oven and bake for about 30 minutes.

Step 11- You will be able to tell when the spiced fruit loaf has finished baking as it will have a delicious golden brown finish. The spiced fruit loaf will also sound hollow when you tap it on the bottom. Allow to cool on a cooling rack before serving. Enjoy this with spread of butter on top and nice cup of tea!

Feasting Is Fun 

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Treat yourself and the rest of your family this weekend by baking this delicious raspberry and lemon cheesecake as a weekend treat.

Cheesecake is a much loved dessert here in Britain with many variations now existing. However, when we saw this raspberry and lemon cheesecake recipe from BBC Good Food, we had to share it! This fantastic recipe combines raspberry and lemon, which we believe go perfectly together as ingredients! The bitterness of the lemon and sweetness of the raspberries complement each other perfectly!



  • 200g of digestive biscuits
  • 600g of full fat soft cheese
  • 75 of melted butter
  • 150g of natural yoghurt
  • 250g of golden cater sugar
  • 50g of plain flour
  • 3 medium eggs
  • Zest of 2 lemons and the juice of 1
  • 200g of raspberries
  • Icing sugar for decoration


Step 1- Preheat your oven to 120 degrees celcius/100 degrees celcius in a fan oven. Then take a 20cm springform cake tin and line it with greaseproof paper. Now break up the biscuits, either using a food processor or by placing them in a bag and breaking using a rolling pin.

Step 2- Once the biscuits are broken up, add them to a bowl along with the 75g of melted butter. Mix this together well and then place the biscuits in to the bottom of the 20cm springform cake tin and compact them at the bottom. Place in the refrigerator until later on.

Step 3- Take another bowl and the soft cheese and the 250g of golden caster sugar to it. Use an electric whisk to combine the ingredients together before adding the 150g of yoghurt and the three eggs, one at a time.

Step 4-Then add in the lemon juice, the zest of two lemons and the 50g of plain flour. Fold in about two thirds of the raspberries. You want to crush them slightly so they flavour the mixture nicely. Pour the mixture on to the top of the biscuit base ensuring the top is smooth ready for baking. Place in the centre of your oven and bake for about 45 minutes.

Step 5- Once this raspberry and lemon cheesecake has been baking for 45 minutes, turn your oven off but leave the cheesecake in the oven for a further hour. Then remove it from the oven and allow it to cool at room temperature.

Step 6-Chill in your refrigerator overnight. When you are ready to serve, remove the cheesecake from the tin and sprinkle the remaining raspberries over the top, as well as dusting it with icing sugar.

Source: BBC Good Food 

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