Notes about Recipes in this book

• Custard yo-yos with roasted rhubarb icing

  • Jane on June 17, 2019

    These were fun. Very easy to make and great result. I love the combination of the short cookie and tart rhubarb frosting. I made the frosting a couple of days ahead and found the consistency perfect for spreading. It doesn’t like being out in a warm room so bear in mind if making these for a party. I baked them for just 20 mins at 325 F (170 C) - they were perfect. 25 mins as stated in the recipe would be too much.

  • Foodycat on November 20, 2020

    It's a good thing these ended up tasting nice because they were a bit of a pain in the behind. My stand mixer isn't good with smaller quantities and wouldn't combine the butter with the dry ingredients so I swapped to a hand mixer, which just sprayed icing sugar and custard powder all over the kitchen. So I swapped to a food processor which worked pretty well but didn't bring the dough together so when I was rolling the balls I was starting from almost a powder. Normally when I make this kind of biscuit I start with a creamed mixture, and I would probably do that if I make them again. As Jane noted, 25 minutes is too long - I gave them 20 and they could probably have come out at 18. I cheated with the icing and used 60g of (bought) rhubarb curd instead of roasting and pureeing the rhubarb, and added a little rhubarb gin instead of the lemon juice. So it probably wasn't as tangy as one made just with roasted rhubarb but it was very nice.

• Egg-yolk chocolate chip cookies

  • jenmacgregor18 on August 07, 2021

    I only had milk chocolate chips & dark brown sugar& added 1 cup walnuts. (Note- raw cookie dough portioned on baking sheet & freeze for at least 1 hour). I baked the next day. Really great texture- crunchy & chewy. The milk chocolate was very muted. Fantastic butterscotch brown butter flavor. Definitely a repeat, just use dark chocolate next time. I think these are now my favorite choc chips.