All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
This is my mother's recipe for Linzer Torte. Not specifically a Christmas cake, but no Christmas was complete without this cake. (And it's the most delicious dough to be eaten raw ...)
Ingredients
Flour 400g
Cocoa 24g
Margarine or Butter 320g
Sugar 320g
Hazelnuts or Almonds (ground) 320g
Cinnamon 10g
Cloves 2g
Egg 95g (about 2 small eggs or 1 extra large egg)
Kirschwasser 24g
Raspberry Jam for filling
Egg Yolk for glazing
Method
Knead swiftly.
Let rest before shaping and baking.
Reserve some dough (roughly 1/4) for lattice decoration.
Roll out not too thin (about 6mm - 1/4in) and line your tin or tray. The dough will be very brittle.
Distribute jam on top, the amount depends on your taste (we like about 150g of jam on a 22cm tart).
Decorate with lattice.
Bake at 190°C for 30 to 40 min
This cake tastes best after about 3 weeks in storage.
PS. I weigh all my ingredients - I beat the eggs and weigh in the amount required. In the UK large eggs are usually about 60g without shell.
The amount given should be enough for 2 tarts with 22cm diameter.
Added by: Juergen Krauss
Gluten-Free Profiteroles
Gluten-Free Apple Tart
Pretzel
Cécile's gougères
CroissantIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.