• Heat your oven to 160c fan / 180c.
• Weigh the flour, baking powder and salt into a mixing bowl.
• Add the chopped butter and rub it into the flour using your fingertips.
• Stir in the ham and cheese.
• In a jug, lightly whisk together the eggs with the milk using a fork.
• Pour this mixture into the bowl with the dry ingredients and mix until everything is combined.
• Spoon teaspoons of the mixture into the holes of a non-stick mini muffin pan (this recipe makes about 30 mini muffins, so you may need more than one pan, depending on the number of holes yours has).
• Bake in the oven for 15 minutes.
• Tip the muffins onto a cooling rack *immediately* on removing them from the oven (they will stick if you leave them in the pan).
• Make your BBQ dipping sauce using our smokey barbecue sauce mix.
• Dunk yourself happy!

TO MAKE THE ALMOND BISCUIT DOUGH

• Beat 115g of the butter with 80g of the caster sugar and 1/2 tsp almond extract in the bowl of a stand mixer until combined.
• Add one egg and 15g ground almonds. Beat to combine.
• Add 215g Magical Plain Flour Blend and 15g cornflour. Mix until a ball of dough forms. Wrap in cling film and chill in the fridge for 10mins.

TO MAKE THE ORANGE BISCUIT DOUGH

• Add the remaining 115g butter, 80g caster sugar, 3 tsp orange extract and 4-5 drops of orange food colouring to the bowl. Beat until combined.
• Add an egg and 15g ground almonds to the bowl and beat again.
• Finally, add 215g Magical Plain Flour Blend and 15g cornflour. Mix until a ball of dough forms. Wrap in cling film and chill in the fridge for 10mins.

ASSEMBLE THE DOUGH

• Roll out the almond dough to a depth of roughly 4mm (the green rolling pin spacers, if you have them) in the shape of a rectangle approximately 20cm wide and 30cm long. Set aside.
• Now roll out the orange dough as above.
• Carefully lift the orange dough on top of the almond dough and press gently into place. Trim the dough if necessary to remove any overhangs and ensure you have a nice, neat rectangle.

  **This is quite a soft dough so if you are making it on a warm day, you may find it easier to chill the slabs of dough in the freezer for 10mins before stacking.**
• Turn the dough so that the long edge is facing you then roll the dough away from yourself until you have a cylinder of dough and a nice pinwheel pattern through it.

  **If you have chilled the dough before stacking, you MUST allow it to come back to room temperature before rolling, otherwise it will crack.**
• Wrap the cylinder of dough in clingfilm and freeze for 20mins (this will make for nice clean slices when you cut it).

BAKING YOUR PINWHEEL BISCUITS

• Heat your oven to 180c / 160c fan.
• Line three baking sheets with baking parchment.
• With a sharp knife, quickly and carefully slice through your cylinder of dough to create biscuits. Each one should be roughly 1cm thick. Will will end up with just over 20 pinwheels.
• Transfer them to your lined baking trays and bake for 15 minutes.
• Remove from the oven and carefully transfer the baked pinwheel biscuits to a wire rack to cool.
• Pop the kettle on, make yourself a brew and get stuck in. Enjoy!
• xx Millie, Marcus, Milo, Maddy and Me xx

FOR THE SPONGE

• Grease and line a Swiss roll tin.
• Preheat your oven to 190c / 170 fan / gas 5.
• Put the eggs and sugar in the bowl of a stand mixer and whisk on a high speed for eight minutes until the mixture is pale and creamy and leaves a trail when you lift up the beater.;
• Add in the almond extract and then whisk for another minute.
• In a separate bowl, mix together the flour, cocoa, coffee and salt until completely blended and then gently fold into the egg mixture along with the milk using a metal spoon. Be as careful as you can when you are folding in the flour because you want to keep as much air as possible in the mixture.
• Pour the cake mixture into your tin ensuring it reaches the sides and edges. Bake in the oven for 7-10 minutes until a skewer comes out clean and the top of the sponge springs back when you press lightly on it. Be careful not to over bake your sponge as this will make it more susceptible to cracking when you roll it.
• Roll up your sponge while it is still warm.

FOR THE FILLING

• To make the buttercream filling, put the butter and almond extract in the bowl of a stand mixer with the balloon whisk attached and beat for a good few minutes until much paler in colour.
• Add in the sifted icing sugar and beat to combine. 
• Whisk in the water, if necessary, to loosen the buttercream so that it is a nice, spreadable consistency.

TO ASSEMBLE

• Once your rolled sponge is completely cool, carefully unroll it so that you can add the filling.
• Grate your frozen marzipan over the top of the sponge.
• Now spread an even layer of buttercream over the sponge using a palette knife if you have one. The secret here is to use sweeping motions across the sponge with your knife and *not* to lift the knife up off the sponge or you may well pull chunks of sponge with it! Don’t spread the buttercream to the ends of the sponge – leave a gap round the edges so that it doesn’t ooze out when you roll up the sponge!
• Time to complete your Swiss roll by rolling it back up again. Your sponge should have ‘retained a memory’ of the roll you put in earlier and so shouldn’t be too difficult to manoeuvre. Be firm with your rolling but try not to push down too hard or you’ll squeeze out the filling!
• Melt a small amount of white, milk and dark chocolate and liberally drizzle each over the top of your Swiss roll. 
• Scatter some crushed mini eggs over the top.;Putting your finished Swiss roll in the fridge for five minutes to firm up slightly will make it easier to cut.
• Enjoy! xx Millie, Marcus and Me xx

• Weigh the butter, icing sugar and vanilla extract into a bowl and mix until smooth and fully combined. You can do this in a mixer or by hand.
• Add in the heat-treated flour (read our article on how to heat-treat raw flour to make it safe to eat) and mix to combine. Now add in the water plus the hundreds and thousands and stir through.
• Weigh the dough into 16 x 30g pieces and shape into balls with your hands.
• Empty your sprinkles into a bowl and roll each cookie dough ball through the sprinkles until completely coated.
• Place the balls on a plate / chopping board and pop in the fridge to chill – at least half an hour.
• Get stuck in!

• Heat your oven to 180c / 160c fan.
• Line your baking trays with baking parchment (you will need three or four, depending on the size of your trays).
• Cream the butter and sugar together until light and fluffy. This will take around 3-5 minutes if you are using a stand mixer or electric hand mixer.
• Add the egg and beat again until fully combined and your mixture is smooth and glossy.
• Add in the flour and mix on low speed to start with and then turn your mixer up to medium high and beat the mixture until a dough forms.
• Split the dough into three batches. Roll the first batch of dough between two sheets of clingfilm to a thickness of around 5mm (use the yellow rolling pin spacers if you have them).
• Stamp out rounds of dough with a 7cm round pastry/biscuit cutter. Carefully transfer the biscuits to your lined baking trays.
• Repeat this process until you have used all your dough. You should get 36 rounds out of the dough.
• Bake your biscuits in the oven for 12 minutes until the edges are turning slightly golden (the rest of the biscuit will still be pale).
• Remove from the oven and cool the biscuits on the trays for 10 minutes before transferring them to a wire rack to cool completely. They will still feel soft when you transfer them to the rack, but don't panic – they will firm up as they cool.
• Once your biscuits are cold, spread a thin layer of jam (I used strawberry) over the bottom of 18 biscuits. Top these with the remaining biscuits.
• Sift your icing sugar into a bowl and slowly add boiling water – no more than a teaspoon at a time. Stir the water into the icing until you have a thick glaze. If you are old enough to remember Marvin glue, this is the consistency you are aiming for. If this means nothing to you, go for a gloopy, wall-paper paste consistency.
• Spread a teaspoon of icing over the top of each biscuit, stopping around 1/2cm from the edge. Top each biscuit with either a glacé cherry or a jelly tot.
• Pop the kettle on, put your feet up and enjoy!

  xx Millie, Marcus, Milo, Maddy and Me xx

• Heat your oven to 180c /160c fan and grease and bottom line two 8" round cake tins (not sandwich tins as they will be too shallow).
• Sift together the flour, baking powder and salt and set aside.
• Weigh the Stork into the bowl of a stand mixer and beat for two minutes.
• Add in the caster sugar and vanilla extract and beat for a further three minutes.
• Add the eggs, one at a time, each with 1tbsp (heaped) of the flour mix you sifted earlier. Beat between each addition.
• Add the remaining flour and beat until smooth.
• Finally, add the milk and beat to combine.
• Divide your cake batter between the two tins, smoothing the tops. Bake for around 30mins (it may take a few minutes more or less depending on how true to temperature your oven runs) until the tops are golden and spring back when pressed.
• Leave the cakes in the tins for 10mins then turn out onto a wire rack to cool completely.
• While the cake is cooling, whip 250ml of double cream until thick and spreadable. Set aside.
• When your cakes are cold, place one layer of it on a plate or cake stand and spread liberally with your favourite flavour of jam (I always use blackcurrant).
• With the side of the second layer that was face down on the wire racking facing upwards, spread the double cream all over the cake. (You want it this way up so that you have the smooth base of the cake facing upwards when stacked.)
• Carefully lift this layer up and flip it over and down on top of the jammy layer on your plate/cake stand.
• Liberally dust the top of your cake with icing sugar, pop the kettle on and get stuck in!

  xx Millie, Marcus, Milo, Maddy and Me xx

To make the cupcakes…

• Line the holes of a 12-hole cupcake pan with cupcake cases and heat your oven to 170c / 150c fan.
• Beat the Stork for three minutes in a stand mixer or with an electric whisk.
• Add the sugar and beat for a further two minutes.
• Add in the cupcake flour, coffee, milk and eggs and beat until you have a smooth batter.
• Fold through the chopped walnuts.
• Divide the cupcake batter between 12 cupcake cases and bake for 16-18 minutes until golden and the tops spring back when touched.
• Carefully transfer your cupcakes to a wire rack and leave to cool while you make the buttercream.

To make the buttercream…

• Beat the butter in a stand mixer or with an electric whisk until pale and very soft.
• Sift in the icing sugar and beat slowly to start with (to avoid the dreaded icing cloud!), turning up the speed until everything is combined. Slowly add the coffee and beat until combined and you have a nice and soft (but not too fluid) piping consistency.

Decorating your cupcakes…

• Spoon the buttercream into a piping bag fitted with a flower nozzle (I use the drop flower JEM 1B cupcake piping tip that we sell in our online shop).
• Swirl each cupcake with the coffee buttercream and top with a walnut half.
• Put the kettle on, make a brew and enjoy eating your cupcakes!

  xx Millie, Marcus, Milo, Maddy and Me xx

• Heat your oven to 180c / 160c fan.
• Weigh the flour, sugars and baking powder into a large bowl.
• Cube the butter, drop it into the bowl and rub it into the flour using your fingertips. Keep going until your mixture looks like breadcrumbs.
• Add the chocolate chips to the bowl and stir through.
• Pour in the condensed milk, stir through with a spoon then get your hands in and give the mixture a good knead/squish until it comes together into a ball of dough.
• Roll the dough into walnut-sized balls (55g if you want to weigh them) and place them at least 5cm apart on lined baking trays.
• Bake for 12-15 minutes until the cookies are just starting to turn a light golden colour.
• Carefully remove the trays from the oven and leave the cookies on the trays to cool for 10 minutes. Transfer to a wire rack to cool completely.
• Stick the kettle on and get stuck in!

  xx Millie, Marcus, Milo, Maddy and Me xx