There’s nothing quite like a good biscuit - whether it’s sitting alongside your tea or coffee, giving you a little afternoon pick me up, or spread out on a plate to welcome guests. We offer a range of delicious biscuits in a number of flavours that fly out of the shop every day.

Here, we’re sharing recipes for two of our most popular biscuits (one classic, one seasonal) so you can try recreating them at home. (Don’t worry if they don’t work out perfectly - there’s always our biscuit delivery service to fall back on!)

Melting Moments

Melting Moments are buttery, soft, and crumbly cookies that practically melt in your mouth. We fill ours with a choice of chocolate ganache, raspberry fudge or passionfruit buttercream filling - but you can fill yours with whatever flavours you like! Here’s how to make them:

Ingredients:

For the Cookies:

• 1 cup (225g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar
• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1 tsp vanilla extract (optional)
• Pinch of salt

For the Filling (optional):

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract

Steps:

Preheat your oven to 350°F (175°C). Cream together the softened butter and powdered sugar in a large mixing bowl until light and fluffy (about 2-3 minutes). Sift together the flour, cornstarch, and salt, then gradually add to the butter mixture. Mix until combined into a soft dough. Add vanilla extract if using and mix again.

Roll small balls of dough (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Gently flatten each ball with a fork or the back of a spoon to create a crisscross pattern or just a slight indentation in the centre.

Bake for 10-12 minutes or until the edges are just beginning to turn golden. The cookies should still look pale on top. Let them cool completely on a wire rack.

For the filling, beat the softened butter and powdered sugar until smooth and creamy. Add vanilla extract if using. Once the cookies are cool, spread a small amount of buttercream or jam on the bottom of one cookie and top it with another to form a sandwich.

Tips:

Room Temperature Butter: Make sure your butter is soft, not melted, to achieve a smooth and easy-to-handle dough.

Don’t overmix: Overmixing the dough can lead to tougher cookies, so mix just until combined.

Chill the Dough: If the dough feels too soft to handle, chill it for 15-20 minutes in the fridge to make it easier to roll into balls.

Storage: Store the finished cookies in an airtight container. They stay fresh for about 3-4 days, or you can freeze them for longer storage.

Gingerbread cookies

Gingerbread cookies are a classic holiday treat. Known for their warm spices and delightful flavour, they’re perfect for decorating and sharing! Here's a recipe with steps and tips:

Ingredients:

• 3 1/4 cups (400g) all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 1 large egg
• 1/2 cup (120ml) molasses
• 1 tsp vanilla extract

Steps:

In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes). Beat in the egg, molasses, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. You may need to use your hands toward the end to bring the dough together. Divide the dough in half, flatten each half into a disk, and wrap it in plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours) to firm up the dough and make it easier to roll out.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thick. Use cookie cutters to cut out shapes (gingerbread men, stars, hearts, etc.) and place the cookies on the prepared baking sheets. If you want to make sure your cookies don’t spread too much, chill the cut-out cookies for 10 minutes before baking.

Bake for 8-10 minutes, depending on the size of your cookies, or until the edges are firm and slightly golden. The cookies will firm up as they cool, so be careful not to overbake. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips:

Molasses Substitute: If you don’t have molasses, you can substitute it with honey or maple syrup, but the flavour won’t be exactly the same.

Chill the Dough: Don’t skip this step! Chilling helps the dough hold its shape while baking and makes it easier to roll out.

Thicker Cookies: If you prefer thicker cookies, roll out the dough a bit thicker (around 1/3 inch) and bake for an extra 1-2 minutes.

Icing Tip: For royal icing, mix powdered sugar with egg whites or meringue powder and a little water. Use it for piping designs or sticking candy decorations on.