Saturday, 4 August 2018

Recipe Post N0.22- Walnut Scones*warning for nut allergies*

Hola chicos and chicas!

Firstly, I'd like to dedicate a massive thank you  for your endorsement and extremely positive feedback on my last
post(I'll leave a link at the end). 

Your kind words have really given me a confidence boost, especially as I've been wavy in consistency  over the past month. 

Anyhow, a new month has arrived, the last month of Summer in other words and so what I plan to do is make the most of life(I would say the most of summer but I feel England has had
their FAIR share of Summer this year and I'm certainly not wishing for more).

Moving onto this week's recipe, I'm still rather obsessed with baking healthily and so I bring you a light, nutty tasty teatime treat which is super easy to make at home and cater for everyone(except for those with nut allergies)

In order to concoct these delectable, walnutty scones, you'll need:

225g of self-raising flour( I substituting it for spelt flour to be extra healthy)

1 tsp of baking powder

50g of cubed butter

50g of walnuts,finely chopped

125/150ml of whole milk

1 egg,beaten


First and foremost, pre-heat the oven to 220℃/200℃ fan/Gas Mark 7. Lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl.

Add the butter and rub together with your fingertips until the mix resembles fine breadcrumbs. 

Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then top onto your work surface and squash together to form a ball.

*Try not to work the dough TOO much or the scones will be heavy.

Flatten the dough a little with your hand to make a disc roughly 3cm thick then use a sharp knife to cut into six triangles.

Transfer the triangular scones to a baking sheet,brush with a little beaten egg and then place a walnut half on each scone. 

Bake this for 15 minutes or until golden and puffed before transferring this to a wire rack to cool. Serve as desired, however the recipe suggested serve the scones with soft goat's cheese and fig jam.

Before you go...

Check out my last post here→Raspberry and Coconut Macaroon Tarts

Happy 37th birthday, Meghan a.k.a Rachel!!πŸŽ‰πŸŽŠπŸŽ†

Book of the month: Northern Lights - I understand many people rave about this book and now I understand why

I finished last. It's been a year or more since I read the first book in the seriesπŸ˜…


Youtuber of the month: Summerxo

She's given me so many tips in terms of making that money this SummerπŸ€‘πŸ’ΈπŸ’°πŸ’°

Once again, thanks so much for watching today's post and I'll try to update this page as often as possible. For any enquiries or
general questions, you can contact me through the comments of my Google+ profile or through this email:

I'm out! Peace! ✌

#sweetreats xx 


Saturday, 21 July 2018

Baking Post N0.21- Raspberry and Coconut Macaroon Tarts

Hiya everyone!

I'm just popping on here, to upload the photos which were due last week but I hadn't found a chance as I was on the verge of breaking up for school and so I had to prepare for the holidays.




Before you go:

You can buy the very tarts that inspired me here:

Waitrose 4 Raspberry Macaroon Tarts

How to beautify a room with fairy lights


DIY Makeup

Song of the month: Ella Mai- Boo'd Up

I'm gonna cut this post short but I'll see you in the next one and happy holidays!

#sweetreats xx

Saturday, 14 July 2018

Recipe Post 2018 N0.20- Coconut and Raspberry Macaroon Tarts

Hola chicos and chicas!

Yet again, I'm back at it with some other delightful, piquant recipe. This week's recipe, as it happens, was inspired by the raspberry macaroon tarts, sold in a pack of 4 at Waitrose, truly. I shared the box with my mum one weekday and they were absolutely divine and left my mum and I wishing for more. In the light of this story, I bring you my take on macaroon tarts!

To prepare for baking, you'll need:

For the pastry:

150g of plain flour

75g of block margarine

cold water

For the filling:

1 egg

50g of caster sugar

1 tsp of vanilla extract

25g of plain flour

75g of desiccated coconut

16 raspberries

4tbsp of raspberry jam

In attribution to decorating:


A quarter of fresh coconut 

Icing sugar


Firstly, sieve the flour into a bowl and rub the margarine into the flour until the mixture clumps and the margarine is no longer visible.

Add in the cold water, gradually, mixing until the mixture can be bunched into a big ball.

Roll the pastry out on a lightly-floured work surface and cut out 12 mini tartlets. Prick the bases and allow to chill for 20 minutes in the fridge.

In the meantime, heat the oven to 180℃/ 160℃ fan/ Gas Mark 4. Line each tin with a small square of foil, filling it with baked beans. Blind bake this for 10 minutes until pale golden. Remove the foil and baking beans and cook for 3 minutes.

To concot the delectable filling, whisk the egg yolk, caster sugar and vanilla extract. Mix this into the flour and desiccated coconut. Whisk the egg white to firm peaks and stir into the mix.

Spread ½ tsp of raspberry jam into each tart shell, adding 2 raspberries and dividing the coconut filling between the tins. Bake this for 15 minutes until golden.

Next, optional, but to make toasted coconut shavings, shave off thin strips using a vegetable peeler. Place the coconut shavings onto a parchment-lined baking sheet and toast in the oven for around 5 minutes.

Lastly, to top off the tarts, you can decorate it as desired, how this particular recipe suggested garnishing with fresh raspberries, toasted coconut shaving and a dusting of icing sugar.

And listo! 


Before you go...

We're so proud of you, ENGLANDD!!

Well done to Serena Williams in her Wimbledon tournament!

YouTuber of the month(I literally started watching him yesterday and I couldn't stop laughing at his skitsπŸ˜‚πŸ˜‚

Johnny Carey

Quote of the month:

Good lesson learntπŸ‘

Don't forget to follow me on Snapchat:

Username: Bakingboutique

Once more, thanks for reading, comment down below on what you'd like to see and I'll keep you posted!πŸ˜πŸ˜€πŸ˜˜πŸ˜œ


#sweetreats xx

Saturday, 30 June 2018

Baking Post N0.19- Photos of easy almond cake

Bonjour Γ  tous!

Prior to the release of today's post, I was contemplating on whether to produce a separate post for the delayed cake photos or to simply upload them to the original recipe post. 
Nevertheless, I opted to making another post as a result of  being my last post in June 2018. Besides, I feel like jumping on here and conversing a little introduction.😊

Firstly, I'm very much aware on my inconsistency over this platforms over the past 2 or so months and I would like to take the opportunity to SINCERELY apologize for the jolts and crashes of inconsistency.

Over the past 2 months, I have been strenuously revising for critical, upcoming exams on top of outer-school activities aside from BakingBoutique. Although I tried my best to manage and
generally make the best of both worlds, it simply wasn't possible and unfortunately this blog received the worst end of it. Therefore, I'm awfully sorry. 

One of the reasons why I chose to produce a new post altogether was to fabricate somewhat of a"fresh chapter". I got off to a good start and yes I faded slightly but as a new month arises, I have an opportunity to change that. SO without further ado, here are the photos of my easy almond cake which tasted deliciously almond-y!



And volia!

Prior to the end of the post:

Song of the month: Kojo Funds - Check with Raye

Quote of the month:

I need to learn this!!

Check out the recipe to this cake here↓↓

Recipe Post N0.18- Easy Almond Cake(disclaimer to those with nut allergy)

Let me know in the comments below waht you'd like to see me do next↓↓

I'm going to cut this post short but I look forward to reading your responses and have a lovely week!πŸ˜˜πŸ’—πŸ’—❤

#sweetreats xxx