#biscuit-recipe

#biscuit-recipe

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.

Chrissy Teigen's banana bread is incredibly sweet, with dark chocolate chunks that don't quite balance the sweetness, resulting in a cake-like, chewy texture rather than the tender crumb typical of banana bread.

If freshly baked focaccia is one of your vices, you'll want to check out Liguria Bakery in San Francisco. This Italian-owned bakery has been open since 1911, and not much has changed about the location since. It's placed on a modest street corner, has large vintage windows, and the interior is small with just enough room for customers to line up and place their orders.

To create cinnamon roses, fold the dough in half, cut into strips, twist them together, and roll up like tape. The result is a beautiful floral shape.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

London's bakery scene has got to be one of the best in the world right now. As well as an abundance of croissants and sourdough, there are bakeries doing everything from Italian maritozzi to Japanese milk bread and pretty much everything in between. The weekend pastry run has become a ritual (bonus points if you literally run to the bakery) and bagging goods from Toad or Chatsworth Bakehouse before they sell out is a social flex.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

Every year on February 2nd, France celebrates La Chandeleur, also known as Candlemas Day or Crêpe Day. This centuries-old tradition was once linked to candlelight processions and good fortune rituals, but today it is mostly about something far more delicious: making and eating crêpes with family and friends. A famous French custom says that you should flip a crêpe with your right hand while holding a coin in your left-if you succeed, prosperity will come your way in the year ahead.

The step is coating blueberries with cornstarch before adding them to your mix. "Blueberries leak a lot as they bake, and that juice can mess with the crumb or make things a bit wet," Daud explains. "The cornstarch soaks up some of that moisture, so the berries stay more contained." Dredging in cornstarch gives you more control over the berries and resulting texture of your bake, as it keeps them intact and their moisture in check.

I love dessert as much as the next person. The existence of dessert is truly one of the best things to have happened to mankind, and I've always had immense respect for people who know how to make these sweet treats. Now, if you're curious like me, you've probably also tried whipping some stuff up in the kitchen (no one's going to ask if you failed. That's between you and your stand mixer).

Clootie dumpling is, let's face it, a much better name than spotted dick, but if you were fond of the latter at school, you'll probably enjoy this very similar, classic Scottish steamed pudding. Not too sweet and, thanks to the apple and carrot, lighter than it sounds, this is a proper winter dessert and the perfect end to a Burns supper, especially when served with custard or ice-cream.