The Great British Bake Off - Big Book of Baking by Linda Collister and Paul Hollywood and Mary Berry and The Great British Bake Off

  • Pecan shorties (page 14)

    from The Great British Bake Off - Big Book of Baking The Great British Bake Off - Big Book of Baking by Linda Collister and Paul Hollywood and Mary Berry and The Great British Bake Off

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: pecans; plain flour; butter; dark chocolate
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Notes about this book

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Notes about Recipes in this book

  • Welsh cakes

    • Denise373 on June 27, 2018

      Simple and easy to make and delicious with a nice cup of tea.

  • Fruity scones

    • anya_sf on September 22, 2018

      I added raisins. These are light and tender when eaten fresh from the oven. Lightly sweet and not too rich.

  • Mary's Florentines

    • Denise373 on June 27, 2018

      Absolutely delicious, these biscuits have it all, chewy, crunchy, healthy delight I made them for my blog where I am making all the recipes from this cookbook in 13 months.

  • Paul's savoury biscuits

    • Denise373 on June 27, 2018

      Just yum. Easy to make and fantastic with blue cheese, Camembert, caramelized onions or hummus. Actually really tasty by themselves too. I got lots of compliments on this one!

  • The perfect soft white sandwich bread

    • annmartina on October 02, 2017

      This loaf actually is almost perfect. It has become my favorite white bread recipe. I do the loaf in a 4-plait before putting in the loaf pan

    • anya_sf on October 04, 2020

      Definitely a very good, soft, white sandwich bread. It's a large loaf. I slightly prefer the white sandwich bread from The Best Recipe though.

  • Cheddar & mustard loaf

    • Denise373 on June 27, 2018

      Delicious!! I made this and loved it.

  • Multigrain loaf

    • anya_sf on August 12, 2020

      I substituted wheat bran for germ and pumpkin seeds for sunflower. The dough was very dry and I had to add extra water, and maybe should have added even more, as the seeds had to be incorporated by hand - firmly, not gently. The shaped dough rose fairly high, but there was no oven spring. The bread turned out a bit dry, but with pleasant flavor and chew. It was good toasted.

  • Irish brack

    • Denise373 on June 27, 2018

      This recipe is to die for. Who knew you could eat what was effectively fruit cake with aged cheddar cheese. Just my thing! Cheese and cake :)

  • Cheat's sourdough

    • anya_sf on May 31, 2020

      Easy method. I stirred the dough initially with a spatula, rather than my hands, then used the dough hook for kneading. The dough was still sticky, but I was reluctant to add a lot of extra flour - not sure if that was the right decision. I used fine sea salt rather than crushed coarse salt. The dough was fairly slack and was difficult to slash cleanly, so the loaves ended up somewhat flat. Both just fit on one sheet pan. The bread lacked sour notes, but the flavor was very good nonetheless. The crust was rather soft, the crumb chewy and slightly irregular as promised, so perhaps I made the right choice regarding flour.

  • Sticky honey cinnamon buns

    • Denise373 on June 27, 2018

      One of my favourite recipes thus far from this cookbook. To die for.

  • Crunchy craggy loaf

    • Denise373 on June 27, 2018

      Just made this last night. Had it for lunch today. SOooooooo good. I WILL make it again.

  • Hot cross bun loaf

    • anya_sf on April 26, 2024

      Very tasty, a nice alternative to individual buns. My dough took much longer to rise. And my oven may be running cool, and the light-colored cake pan may have affected the bake, but the loaf took 20 extra min to bake (to 190 F); I had to tent it with foil to keep the top from getting too dark. The loaf still tasted fresh the morning after baking.

  • Paul's ciabatta

    • anya_sf on August 07, 2020

      The dough was super wet, almost batter-like, and only became smooth after 10-12 minutes on medium-high. I didn't add more flour since Paul always says not to. Upon tipping out of the container, the dough didn't really retain its square shape and spread a lot. I didn't need to stretch the cut pieces as they wanted to stretch way too much when lifted, so I just gently placed each on the baking sheet. The resulting loaves looked pretty wonky, but the texture was nice and open with good flavor and chew. Each loaf was fairly flat and not large (recipe makes 4 small loaves) and would be just right for 2 sandwiches when sliced horizontally.

  • Paul's chocolate & raspberry doughnuts

    • Denise373 on June 27, 2018

      Never made donuts before. Had a lot of fun and they were very successful and wolfed down!

  • Sticky gingerbread

    • Denise373 on June 27, 2018

      So good. I took this to my poetry event and it was raved about!

    • anya_sf on December 29, 2021

      I had to use 50 g molasses as I ran short of treacle, but don't think that made a difference. The cake domed quite a bit in the center and cracked, but I believe that's normal as the photo shows a crack. The topping never became spreadable even after 4 hours in the fridge, so was more of a thick sauce. Eaten 3 days after baking, this gingerbread was moist, dark, and gingery but not too sharp. The toffee sauce was really good. I baked another, lighter gingerbread as well, which was preferred by my son, but the adults preferred this cake.

  • Choux caramel puffs

    • Becca_Bakes on November 24, 2024

      In my version (ISBN 978-1-849-90483-4) this recipe is on page 203, not 103.

  • Paul's chocolate volcanoes

    • Cati on September 10, 2015

      The recipe says can make 24 hours ahead of baking.

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  • ISBN 10 1849904839
  • ISBN 13 9781849904834
  • Published Jul 31 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

From simple classic bakes to more challenging showstoppers, these are reliable recipes to be used time and time again. This book is for every baker -- whether you want to whip up a quick batch of easy biscuits at the very last minute or you want to spend your time making a breathtaking showstopper, there are recipes and decoration options for creating both. Using straightforward, easy-to-follow techniques, there are reliable recipes for biscuits, traybakes, bread, large and small cakes, sweet pastry and patisserie, savoury pastry, puddings and desserts. Ideal for both a novice and an experienced baker who is looking for more of a challenge, there are accessible, achievable recipes that range from classic ideas to the new and unusual. Each chapter also showcases the best recipes from the series -- Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from series 5. There are step-by-step photographs to help guide you through the more complicated techniques and beautiful photography throughout, making this the perfect gift for all bakers.

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