CakeNpastry

Croissant

Croissant

This three-day recipe will enable you to create golden croissants at home that also freeze well too.

Cheese Scone

Cheese Scone

These are little fat bombs that will test even the most stalwart new year’s resolution, and they make for the best breakfast sandwiches. I like hot sauce, eggs, and ham in mine. In the UK, biscuits usually refer to what we Americans call cookies. But these are more American biscuit than English scone, full of flaky layered butter. They’re easy, delicious and balanced. The bite of oniony leek helps to cut through all the fat from the butter and cheese.

Filo pastry and Baklava

Filo pastry and Baklava

Greek layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with honey.

Fantastic porridge from organic pinhead oats

Fantastic porridge from organic pinhead oats

I have always cooked porridge from rolled oats but after I read about the benefits of using pinhead oats, I decided to give it a go and IT IS SO MUCH NICER! We make ours with berries and honey and everyone loves it.

Ginger Spelt Scones

Ginger Spelt Scones

Delicious scones made from white and wholegrain spelt flour. They have tangy, acidic notes from buttermilk and warm, spicy notes from stem ginger and ground ginger.

Cheese scones

Cheese scones

Tangy mature cheddar and a generous shake of cayenne pepper make these scones a lovely savoury treat.

Autumn Apple Crumble

Autumn Apple Crumble

A hearty and zesty version of apple crumble, with lemon zest and some jumbo oats in the topping

Sourdough Pancakes

Sourdough Pancakes

Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with. Quick and delicious

Baklava

Baklava

Crunchy, buttery, sugary goodness! Simple & easy to make, this showstopper will give you the sugar rush you've been craving

Banana Bread

Banana Bread

A delicious moist banana bread that will leave you wanting more!

Khorasan scones with cranberries and hazelnuts

Khorasan scones with cranberries and hazelnuts

Delicious for breakfast or for tea these scones are light, fluffy and a tad sophisticated. Enjoy unreservedly either just warm from the oven or, if serving later, cut in half and lightly toasted under the grill. The cranberries add sweetness so can be served simply with unsalted butter or clotted cream.

Tea cakes

Melt in the mouth soft fruity tea cakes. Ideal toasted with lashings of butter

Wholemeal Spelt Scones

Wholemeal Spelt Scones

These scones are wonderfully delicious and melt in your mouth. Additionally they are wholemeal, low in fat & sugar and healthy. They are best served with clotted cream and strawberry jam with a mug of hot chocolate!

Sourdough Crackers

Sourdough Crackers

Wonderful crisp Sourdough Crackers using the sourdough yeast you would otherwise discard

Wild garlic and cheddar scones

Wild garlic and cheddar scones

Quick to throw together for a tasty, comforting treat with a bowl of soup. Wild garlic is everywhere at the moment if you're lucky enough to be able to forage for it - grows in shady places, near water. If not, you can use chives instead.

Casatiello ( italian Easter bread )

Casatiello ( italian Easter bread )

This recipe comes from south Italy, and it's traditionally served on Easter day and the day after! It's a delicious rich brioche filled with a mix of different cheeses ( Emmental, gruviera, provolone ) and cured meat (salami, pancetta, ham). This is the king of the table on Easter day, but, for to be honest, I love it any time of the year! Just put it on the middle of the table and see it disappear piece by piece! A mixed salad, some more cured meat like mortadella, salame, some cheeses, soft boiled eggs, grilled vegetables and that's it! And if you go on a picnic and you wanna impress everyone, bring it over and see people looking at you as the best Baker of the world!

English Muffins

English Muffins

These bakes are versatile; toast them for breakfast with butter and jam, or slice them open for a nice sandwich!

Æblekage: a classic Danish desert

Æblekage: a classic Danish desert

Æblekage (literally 'apple cake') is one of those deserts based on just about as many different recipes as there are Danish housewives.

Carrot and walnut muffins

Carrot and walnut muffins

Moist, delicious and wholesome – and they don't taste at all like carrots! Top them with cream cheese icing or enjoy them just as they are. This is based on a recipe from Susan Reimer's book 'Muffins: Fast and Fantastic'.

Chestnut Soufflés

Chestnut Soufflés

A kind of flan-like / soufflé dessert. It expands quite a lot during the cooking in the oven. You can either eat them warm or store them in the fridge for a cold dessert... they are equally delicious.

Savoury Potato Cakes Baked in the Oven

Savoury Potato Cakes Baked in the Oven

These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.

Brownies

Brownies

Literally the BEST brownie you'll ever make. Your family and friends will thank you for gracing their lives with these...

Lemon Layered Pudding

Lemon Layered Pudding

I've always been fond of lemon desserts, and the zest in this one gives it a great aroma.

Buckwheat Pancakes

Buckwheat Pancakes

Power packed Organic Buckwheat pancakes, easy to make & delicious with fruit, yoghurt & honey in the morning.

Muffins

Scrumptious and moist banana oats muffins (for kids) with no added sugar. Pure organic and packed with nutrients and....very yummy too.

Monique's sweet crêpe recipe

Monique's sweet crêpe recipe

This recipe from my host mother in France is a regular favourite in our house -- great with lemon and sugar, though we sometimes also use savoury fillings

Cheats Pane Altamura

Cheats Pane Altamura

If you've time, look on the internet for Pane Altamura and the various ways to form the loaf It's informative and fun trying something different Many thanks to ABaker for the inspiration However if you haven't try this!

Creamy pinhead porridge

Creamy pinhead porridge

This delicious creamy porridge made from organic pinhead oats, with berries, nuts and honey will provide heaps of healthy goodness and keep you going for hours. It is put to soak in the fridge overnight and cooks easily to perfection in just a few minutes in the morning.

Stollen. Slow, easy, no knead recipe

Stollen. Slow, easy, no knead recipe

This stollen recipe is slow and easy. It takes minimal time preparing, but quite a time waiting. It needs a few hours to soak fruit, a rising time of 12-14 hours, plus second rising of 2 hours.

Fig and hazelnuts biscotti

Fig and hazelnuts biscotti

This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family.

Panettone

Panettone

Panettone is a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone. It sometimes doesn’t rise at all, especially if ingredients are not at the right temperature (eggs too cold, milk too hot). You need to be awfully patient through the mixing, folding, shaping and rise; it will take the best part of a day, not counting the sponge preparation the night before. But oh so rewarding if it rises and bakes impressively tall – the texture is Fluffy Central and it melts in your mouth wonderfully on Christmas morning.

Plain Scones

Plain Scones

Top tips: • Don’t skimp on the raising agent (self-raising flour alone doesn't seem to do the job) • Work the mixture as little as possible • Don’t roll too thinly before cutting • Cut straight down, no twisting • Don’t dribble egg wash down sides

Amazing Sourdough Pancakes

Amazing Sourdough Pancakes

Easy, luxurious, taste sensation pancakes, little effort needed, prepare night before and cook in the morning for a warming winter breakfast. Add maple syrup and a dusting of icing sugar and its heaven.

Buckwheat Pancakes

Buckwheat Pancakes

This is our 'go to' buckwheat pancake recipe. It is gluten free, dairy and egg free. I whisk it up in 2 minutes in the morning, let it stand for 2 minutes then it's ready to fry. You can have yoghurt, fruit, compote or just plain maple syrup on it.

Lemon Meringue Pie

Lemon Meringue Pie

This recipe uses a liquidiser (blender) to make a delicious lemony filling. Both filling and pastry may be frozen for later use.

Rum Baba with lavender cream

Rum Baba with lavender cream

This is a French classic with a floral twist. The rum-soaked baba is served with a light chantilly cream that is flavoured with lavender. Perfect for a summery dessert!

Chocolate brioche twists

Chocolate brioche twists

We indulged ourselves with these brioche treats over the weekend. I made them with love for the people I love the most..

Cherry friands (gluten free)

I was given a friand tin for Christmas one year and I thought that the oval shape for little cakes was delightful. They will however taste just as good as small cakes cooked in a muffin tin. This recipe has been adapted as gluten free but are enjoyed by all, as they are a real treat.

Pao Angelo

This is an enriched loaf that I developed to celebrate the birth on the 11th of April 2017 of my first grandchild, Angelo Paul Milsom Alexandre, son of Sarah Louise Milsom Alexandre and her husband the Brazilian artist Wilson Cavalcante Alexandre. Pao Angelo immediately became Sarah's new favourite because both crumb and crust are soft, she says. The use of leaven with a complex provenance that includes elements from Puglia, Italy and San Francisco, California harkens back to my own childhood roots in the vineyards and orchards flanking the Russian River in northern California. For me it is richly symbolic: before being baked the tender crust was eggwashed and seeded representing new life and Easter, whilst the crumb, enriched with the best quality eggs, butter and milk, is redolent of the simple, yet exquisite dairy products from my pioneering maternal grandparents' farm on the Columbia River which forms the border between Oregon and Washington states where we often spent our Christmas and summer holidays. The plaited loaf is of 3 strands resembling the challah. It represents the strength of the three-fold cord and our interconnectedness as human beings who have been given the privilege of being stewards for a time of this wonderful planet. The blessing beneath (not illustrated) signifies that prayers have been said for the good health and well-being of those who contributed to it from the farmer who planted the grains of wheat and tended the fields until the harvest to the miller, the baker and, of course, for the well-being of those with whom Pao Angelo is shared. I hope you will enjoy this loaf as much as we do.

St Piran's parsnip and pulse Pasties

St Piran's parsnip and pulse Pasties

A seasonal recipe, it may be pie week, but the week started on Sunday with St Piran's day, the patron Saint of Cornwall. To celebrate, here's a veggie variation on the traditional Pasty theme.

Porridge with almonds and cranberries

Porridge with almonds and cranberries

This traditional and delicious Porridge can be made using the organic pinhead oatmeal, a little sea salt and water. As you may know pinhead oatmeal has very thick, rough grains and the larger pinhead grains require a longer cooking time (even pre-soaking).

Gluten-Free Stollen

Gluten-Free Stollen

Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread. Made using Shipton Mill bread mix flour, it is enriched with ground almonds and bejewelled with cranberries and apricot pieces soaked in port.

Gluten-free Rich Shortcrust Pastry

Gluten-free Rich Shortcrust Pastry

This pastry is truly 'short' and very yummy. Follow the method and make sure the dough is well chilled and rested before rolling out. Using cling film to encourage it into position means that the lovely soft dough will stay together - it really helps! But if you do find a couple of holes or cracks, just push them back together with your fingers.

Greek Yogurt & Orange Blossom Cake

Greek Yogurt & Orange Blossom Cake

This is one of my most popular cake especially during the summer months. It's light, moist and bursts with citrus and floral tones... I top it with crushed pistachios and rose petals for a middle eastern twist.

Samosas

Samosas

Vegetable samosas, you won't be able to eat only one!

Rhubarb and Ginger Muffins

Rhubarb and Ginger Muffins

This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).

Vegan Cider-caramel Apple & Blackberry Fritter Doughnuts

Vegan Cider-caramel Apple & Blackberry Fritter Doughnuts

Delicious, deep-fried fritter doughnut recipe, revamped with some great flavours. Vegan but certainly not a health food, these doughnuts make no apologies for their impact to your waistline! This recipe first appeared at my blog, https://blackdogwildlings.wordpress.com/

Gluten-Free Millet and Almond Shortcrust Pastry

Gluten-Free Millet and Almond Shortcrust Pastry

A delicious, light, crumbly, melt-in-the-mouth pastry - not just for the Gluten Free! If you enjoy making your own gluten-free blends from our range of flours, try starting your pastry experiments with this recipe: millet has a good magnesium content and the flour is lovely and creamy, and blending it with ground almonds and potato starch is a real winner.

Chestnut, Cranberry & Pine Kernel Madeleines

Chestnut, Cranberry & Pine Kernel Madeleines

Makes 18 mini madeleines. This recipe is based on the traditional Italian Castagnaccio cake with pine kernels and fresh rosemary, which was eaten a lot during WW2 in northern Italy when wheat flour was in short supply and chestnut flour was considered a poor alternative. We've adapted it to make mini madeleines with the unusual combination of rosemary and cranberries. They can be an acquired taste - particularly if you're used to traditional French madeleines which use egg white as a raising agent and icing sugar to sweeten which makes a very light, sweet mouthful - this healthy version is chewier with only a little sugar, and the chestnut flour is high in protein. Tip: 9-hole silicone moulds with the firm wire surround are easy to handle and the madeleines release easily

Beetroot, Orange & Walnut Muffins

Beetroot, Orange & Walnut Muffins

Moist and packed with flavour - these muffins are a real treat. Using vegetables in your cakes and muffins is a healthy option that adds flavour, colour and fibre to your recipe. Niki Segnit's Flavour Thesaurus describes toasted walnuts as having a 'hint of nicotine bitterness'; we've chosen to team them with earthy beetroot in this recipe (the recipe doesn't say toast the walnuts as the combined flavours work well without) and it works really well. The courgette provides a lovely succulent background, and the orange adds a final citrus burst. With all these flavours all you need is our white rice flour to provide the perfect base for a vegetable, fruit and nut muffin feast.

Buchteln

Buchteln

Sweet dumplings with jam filling and custard on top... delicious and so easy to make!

Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP

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enquiries@shipton-mill.com

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Useful links

Shipton Mill at The Royal Warrant Holders Association

Shipton Mill at The Royal Warrant Holders Association