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Baked rhubarb with damson gin, rosemary, and orange shortbread

This makes more shortbread than you need, but it’s much easier to deal with larger quantities in a food processor (which is the easiest way to make it).You can use sloe gin instead of damson gin if you prefer.Prep time: 15 minutes, plus 2 hours chilling time Cooking time: 55 minutesSixFor the rhubarb* Diana's conversions may differ slightly from the standard  We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.
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