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 Perfectly Weighed Ingredients

• French T55 Patisserie Wheat Flour**
• 82% Fat French Butter
• Cacklebean Arlington White Free-Range Eggs
• Callebaut Cocoa Powder
• Callebaut White Chocolate 
• Valrhona Dark Chocolate CARANOA 55%
• Tate & Lyle Caster and Light Brown Sugars
• Walnuts
• Bicarbonate of Soda
• Maldon sea salt

Contains: wheat (gluten), dairy, eggs, soya and nuts. For allergens, see ingredients in bold.

**GLUTEN-FREE BOX contains Ground Almonds, Buckwheat Flour, Rice Flour, Cornflour and Chestnut Flour in replace of T55 Wheat Flour

Handy Baking Equipment

Baking Parchment

You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), and your oven.

You can use a stand/electric mixer if you wish too, but it is not necessary. 

Bake-a-long at home with our Chocolate and Walnut Cookies Tutorial. 

Preparation 20 mins + Baking 10 mins = Total: 30 mins

(Baking time is 15 mins for gluten-free version)

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE COOKIES - Store in an air-tight container or foil, in a cool, dry place. Eat within one week. 

FREEZING - The cookie dough balls can also be frozen for up to two months. Bake balls from frozen, for 12 minutes (or 15 mins for GF version) at 180°C.

Perfectly Weighed Ingredients

• French T55 Patisserie Wheat Flour
• 82% Fat French Butter
• Cacklebean Arlington White Eggs
• Caster Sugar
• Lemons
• Baking Powder
• Salt

Contains: wheat (gluten), dairy and eggs. For allergens, see ingredients in bold.

Handy Baking Equipment

• 2lb Loaf Tin (optional)
• Mini Zester
• Baking Parchment
• Bamboo Skewer
• Piping Bag
• Mini Measuing Cup

You will also need large and small mixing bowls, a mixing spoon/spatula, balloon whisk (optional), a knife, a spoon, a splash of water, and your oven. 

You can also use a stand mixer/food processor and a juicer if you wish, but it is not strictly necessary.

Bake-a-long at home with our Lemon Drizzle Loaf Cake Tutorial. 

Preparation 30 mins + Baking 30 mins = Total: 1 hour

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE LOAF CAKE - Store in an air-tight container or foil, in a cool, dry place. Eat within five days.

Perfectly Weighed Ingredients

• Pink Lady Apples 
• T55 French Patisserie Wheat Flour
• Arbequina Extra Virgin Olive Oil
• Golden Caster Sugar
• Almonds (ground and flaked)
• Icing Sugar
• Apple Cider Vinegar
• Vanilla Extract and Cinnamon
• Bicarbonate of Soda, Baking Powder and Salt
• Vegetable Oil (for greasing)

For allergens see ingredients in bold. Contains: wheat (gluten) and nuts.

Handy Baking Equipment

• 2lb Loaf Tin (optional)
• Baking Parchment 
• Bamboo Skewer
• Muslin Cloth

You will also need three mixing bowls, wooden spoon or spatula, a peeler, grater, and your oven.

Bake-a-long at home with our Apple Olive Oil Loaf Cake tutorial. 

Preparation 15 mins + Baking 40 mins = Total: 55 mins

THE BAKESTERBOX - Store apples in the fridge. Store other ingredients in a cool, dry place. Use within two weeks.

THE LOAF CAKE - Store in a sealed container or foil, in a cool, dry place. Eat within four days.

Perfectly Weighed Ingredients

• T55 French Patisserie Wheat Flour**
• Buckwheat Flour
• 82% Fat French Butter
• Valrhona Blond Chocolate
• Callebaut White Chocolate
• Chopped Pistachio
• Cacklebean Arlington White Egg
• Tate & Lyle Caster and Light Brown Sugars
• Vanilla Extract
• Bicarbonate of Soda
• Cardamom & Salt

Contains: wheat (gluten), dairy, eggs, soya and nuts. For allergens, see ingredients in bold.

**GLUTEN-FREE BOX contains Ground Almonds, Rice Flour, Cornflour and Chestnut Flour in replace of T55 French Patisserie Wheat Flour.

Handy Baking Equipment

Baking Parchment

You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), and your oven.

You can use a stand/electric mixer if you wish too, but it is not necessary. 

Bake-a-long with our Blond Chocolate, Pistachio and Cardamom Cookies tutorial here. 

Preparation 20 mins + Baking 10 mins = Total: 30 mins

(Baking time is 13 mins for gluten-free version)

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE COOKIES - Store in an air-tight container or foil, in a cool, dry place. Eat within one week. 

FREEZING - The cookie dough balls can also be frozen for up to two months. Bake balls from frozen, for 12 minutes (or 15 mins for GF version) at 180°C.