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About me

Posted on by The Soggy Bottom

Some say I’m a whisk taker, some say I’m kneady. But I’m just a girl spillin secrets from the stove.

Making you crack up whilst you’re cracking eggs, this blog has fun with buns, kitchen goss and not a soggy bottom in sight.

So pick up your whisk and don your wavy kitchen garms (apron), let’s get baking….

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Posted in Cakes, decoration

Easter cake (no tools required!)

Posted on by The Soggy Bottom

When you’re first getting into cake decorating, it’s easy to be fooled into thinking you need a million special tools to create a professional looking cake.

Well STOP RIGHT THERE. Before you go rushing to Lakeland (the motherland), and break the bank on a turntable, airbrush and edible pigments, give this no tools Easter cake a whirl.

This super cute Easter cake is a great one to make with young sprogs because no special tools or skills are needed, what a win!

Now before you all start coming for me, I did use a piping bag (I know, the shame), but no nozzle and the same effect can be achieved by snipping off the end of a zip lock bag!

Before we get crackalackin, here’s some nawti kitchen goss:

Kitchen Goss

A new month, a new obsession, this time it’s below deck. Sorry, how have I not discovered this gem of a tv show before now?!? It’s everything I love – drama, relationships and boats – all rolled into one. #boatlover

The obsession has taken a new turn and I’ve now convinced myself that yachting needs to be in my life.

Yes, I was the world’s worst waitress so the silver service of the stews might not be for me.

Yes, I have the upper body strength of a malnourished 12 year old so deckhand would also be a struggle.

Yes, I nearly drowned trying to surf in Scarborough so sea safety isn’t my forte.

But haters gonna hate, the ocean is my calling. See you on the waves #yachtie #seeyounextcharter #steworcrew 😈🤘🤪

Anyway back to decorating…

I’ve made a short vid showing how to recreate this cake at home, but if you really love reading there are written instructions below!

Ingredients

  • Cake recipe of your choice (I did coffee because I’m officially an adult and like the taste of coffee now)
  • Buttercream (enough to fill and ice the cake, and to make little chickies)
  • Piping bag/freezer bag/zip lock bag
  • mini eggs (I used a total of 6 small bags, but I rek like 2 big ones would be fine)
  • Sprinkles
  • Food colouring (yellow, black, orange)
  • Optional – cocktail sticks
  • Optional – gel icing pens (available in any supermarket)

Method

  • Get your cake of choice baked and cooled
  • Make some classic American buttercream (or try this recipe if you’re being fancy: https://the-soggy-bottom.com/2020/01/31/italian-meringue-buttercream/ )
  • fill between the layers of your cooled cakes, and crumb coat (put a thin layer of icing around the whole outside of your cake)
  • Chill in the fridge!!! This step is really important if you want a clean looking cake (need at least 30 mins I would say)
  • Get a decent blob of buttercream (but save some for the chicks) and spread over your chilled crumb coated cake, it doesn’t really need to be super neat because we’re going to cover it all up anyway so just whack it on!
  • Pop that back in the fridge to firm up
  • In the mean time start prepping your decor
  • Colour most of your remaining buttercream yellow
  • Plop into a piping bag (or freezer bag)
  • If you do the next step on greaseproof paper or tin foil it will make it easier:
  • Snip off the end and pipe a big blob, then a smaller blob on top to make your chicks
  • Freeze these for 5 mins – you’ll then be able to pick them up and handle them much easier
  • Colour tiny amounts of buttercream black and orange, and use a cocktail stick to place these on the chick to form eyes and beak
  • TOP TIP – if you want to make this step easier, buying the gel icing pens from supermarkets are really useful for small details like this
  • Get your cake back out the fridge and chuck some mini eggs on
  • Cut out a small circle from paper and place on the cake
  • Fill the surround with sprinkles and push them in a bit so they don’t all fall off
  • Peel off your paper, and place your chickies in the centre
  • All done!!

Right well that’s the end of that.

I hope you all have a fabuloso Easter.

Thanks for reading, lots of luv, Han x

Posted in Cakes, decoration

Covid Christmas Cake

Posted on by The Soggy Bottom

Nobody under the age of 65 actually likes Christmas cake, but it’s a tradition in our house to rustle one up every year. This was last year’s crimbo cake – a cheeky little covid reindeer 😉 At the time I thought this would make a fun ironic post for this year, but as I’m sat in iso in my oodie and a Santa hat, the joke is well and truly on me 😦

Sad but still cute x

Kitchen goss

The real tragedy of the story is that I’ll have to wait to get my paws on the Christmas treats cupboard. Normally I’m plumping up nicely for at least a week and a half before the big day. Honestly never craved a chipolata so much in my entire life.

If ANYONE at home opens the choccie wreath without me I’m actually exiting the family. You have been warned.

Also bit of a side note but we went to Lapland when I was a kid to see our big man Mr Christmas and I swear we drank reindeer milk. I have been telling people this story and they look at me like I’m really weird so please can someone from my family confirm if I’ve drank reindeer milk or if I’m a big fat liar please. Xoxo

Anyway back to biz – if you want to find out how you can make your own limited edition omicron Rudolph, keep watching…

I don’t know what this jazzy crimbo backing song is but kind of love it

If you can’t stand to watch the vid with iMovie’s version of sleigh ride playing, then here are some written instructions

If you would like to rustle up your own cake to go with the reindeer, here’s my blog recipe from 2 years ago now – wowee I’m an actual oldie https://the-soggy-bottom.com/2019/12/16/christmas-cake/

Ingredients/equipment

  • Fondant icing – I would just get 1 pack of white and colour a big blob brown, and smaller blobs black, red, light brown, blue and white
  • Food colouring if colouring your own
  • Toothpicks
  • Water/edible glue – you could use super glue but I wouldn’t recommend health wise x

Method

  • Make a big brown pointy blob
  • Stick a tooth pick in it and leave a bit of it poking out to hold the head later
  • Roll out a brown sosig
  • Chop in two
  • Make it look like a hoof and glue that on with your water
  • Before you do the arms make a little light brown oval for the belly
  • Repeat the sosig thing for the arms
  • Make another brown blob and use your finger to make a horizontal indentation which will form like the transition between nose and eyes
  • Red blob for nose (unless you want to make an ordinary reindeer)
  • White blobs squished for eyes, put black blobs on for the pupils
  • TOP TIP – to make the eyes look more realistic/cute put a tiny blob of white in the corner of the pupil
  • To make the antlers shove a stick of black fondant onto a cocktail stick and form little branches off the top
  • To make the mask roll out a bit of blue fondant, make little lines on it with the cocktail stick, then glue this on the face – make sure you CoVeR tHE NosE anD MouTH
  • Shove it all together
  • Bish bash bosh

Okay and that’s the end of it. I know I’ve not posted in a while, I’m an incredibly busy and popular person I simply cannot keep up x

Hope you all have a very merry crimbo (hopefully covid free).

Wash your hands, wear a mask, get your vaccine cya x x x

Posted in Cakes, decoration

Honey celebration cake

Posted on by The Soggy Bottom

Being from manny (well not really but I say I am when I’m on holiday) we love a good bee. So for my mum’s big bday bash I thought there’d be nothing better than a bee themed honey cake!

Layers of honey cake, with honey cream cheese buttercream AND a honey butterscotch drip all topped off with lots of bee goodies. I may have gone overboard but I feel like too much is never enough – am I right or am I right?

Anyway on to the kitchen goss…

Kitchen goss

I used to be a sick sledger back in the day, so at the start of the year I took the plunge and joined snowboarding society. In hindsight signing up for the January trip may have been a little optimistic, but COVID trashed those plans anyway (but probs saved me from a trip to mountain rescue.)

Didn’t get there, but did get a tshirt so who’s the real winner? Gonna start trotting around uni repping this so everyone knows I’m cool and sporty.

Cba just want to live my best chalet girl life and find a hunk to shred it on the snow with me (any semi good looking snowboarders send your applications in pls and thanks x)

#OOTD

Okay back to the cake, it’s a long one so get comfortable my loves…

Okay I’m not taking creds for this recipe, it comes from the wonderful “The Cake Blog” – check out their website here! https://thecakeblog.com/2015/07/honey-butter-cake.html#respond

Ingredients

  • FOR THE CAKE BOARD
  • 1 cake board (bigger than the size of cake)
  • Fondant icing
  • Yellow food colouring
  • Gold luster dust
  • Hexagon cookie cutters
  • FOR THE HONEY SPONGE
  • 500g plain flour
  • 2 tsp baking powder
  • 280ml buttermilk
  • 130g honey
  • 2 tsp vanilla
  • 225g unsalted butter (or salted if you want, go wild luv)
  • 315g caster sugar
  • 4 eggs
  • FOR THE CREAM CHEESE FROSTING
  • 225g cream cheese
  • 340g unsalted butter
  • 80g honey
  • 600g icing sugar (more if it needs thickening)
  • FOR THE GLAZE
  • 65g caster sugar
  • 75g honey
  • 120ml double cream
  • 1 tbsp butter
  • FOR THE DECOR
  • Fondant
  • Pearl/gold luster dusts
  • Yellow and black food colouring
  • Wire
  • White choccie
  • Bubble wrap

Method

  • Right I’m gonna try and make this short because nobody wants to read a hefter recipe
  • CAKE BOARD
  • Roll out your fondant
  • Brush some water on to the cake board
  • Lay fondant over and cut off excess round the sides
  • Decorate with the hexagons and use a brush with gold luster dust to emphasise the hexagon boarders
  • HONEY SPONGE
  • Preheat the oven to 180C
  • mix the flour and baking powder in a bowl
  • In another bowl mix the buttermilk, honey and vanilla
  • In a 3rd bowl (lot of washing up I KNOW) beat your butter and sugar until pale and fluffy
  • Add the eggs one at a time
  • Gradually add wet and dry ingredients, starting and ending with the dry
  • Mix until combined
  • Grease some cake tins of your choice
  • Plop in your batter
  • Bake for 30mins ish or until they look golden and a toothpick comes out clean (crumbs are fine, wet batter is not)
  • let those bad bois cool
  • HONEY FROSTING
  • beat butter and cream cheese
  • Add icing sugar
  • Add honey
  • Beat until it looks like icing
  • HONEY GLAZE
  • Whack sugar and honey in a pan
  • Heat and stir until sugar has dissolved
  • Continue to cook without stirring (you can swirl the pan) until it turns golden brown
  • Remove from heat and stir in cream
  • Add butter and stir
  • Let cool completely
  • DECOR
  • FONDANT BEES:
  • Blob of yellow fondant
  • Lay on stripes of black fondant (gluing on with water)
  • Make eyes out of white and black blobs
  • Cut heart shapes out of paper and push them into the back of each bee to make wings
  • Curl wire by wrapping round a pencil, then stick one end in each bee (you can round each end to make them more secure inside each bee)
  • Leave to dry
  • CHOCCIE HONEYCOMB:
  • melt some white choccie
  • Smooth over bubble wrap (make sure you’re using the bubble side otherwise you won’t get the indentations!)
  • Make sure you put a thick layer on otherwise it’ll just break (I like to do it thick enough so you can’t see the bubble wrap underneath the choccie)
  • Leave to set
  • Then break into pieces
  • Brush with luster dust for extra pazazz
  • FONDANT HEXAGONS
  • roll out different shades of yellow fondant
  • Cut out with hexagon cutter (I used the same size for this)
  • Brush with luster if you wanna
  • ASSEMBLY
  • cake with frosting in between layers
  • Leave this to set in the fridge before you try and ice the outside
  • Then plop frosting on the outside and smooth
  • Again SET
  • Add glaze
  • Set
  • Put on cake board
  • Add all your extras
  • Reward yourself for all your hard work with a massive slice x

Wowee ok that was so long, well done if you’ve made it to the end of that

Right I’m exhausted after all that so I’m gonna head off.

Luvs ya, bye x

Posted in Other Treats

Low-Calorie cookies and cream cheesecake

Posted on by The Soggy Bottom

Well that was a mouthful and a half wasn’t it. Talking about mouthfuls, get your laughing gear around this guilt free cheesecake…

Okay the squirty cream and oreos don’t count in the low cal part you caught me – but it is MOSTLY healthy, and the oreos are mini so they basically don’t count.

The magic ingredient in these bad boys is quark. The name makes it sound revolting, but it is actually a high protein, low fat soft cheese and the slimming world peeps are all over it like a rash.

If you’re wanting to cut the cals on any creamy dish – quark is your boy.

Kitchen Goss

Ok not to be dramatic but I think my new uni house might be haunted. Now I know I’m a bit of a drama queen, but some little rascal keeps turning the tv on at night when nobody is downstairs and my stress levels are through the roof. The only logical answer is that we have a channel4 loving goblin living with us.

*UPDATE* we figured out the TV was on timer lol, panic over everyone. We do have a scary basement tho so a ghost seemed like a likely option at the time. #notclickbait

Anyway back to the little lovelies…

Recipe inspired and adapted from https://www.slimmingeats.com/blog/chocolate-cheesecake

Ingredients

  • low cal biccies e.g. rich tea lights (ok confession time I used some fibre one bars in the bottom of mine, would NOT recommend doing this unless you want to break your chompers. Chewy central)
  • 1-2 tsp low calorie butter spread
  • 250g fat free quark
  • 1 options white chocolate sachet
  • 1 options milk chocolate sachet (add another sachet if you want it choco choco)
  • squirty cream and oreo minis if your diet has gone out the window

Method – makes 3 cheesecakes

  • smush up your biccies (I would use 2 biccies per cheesecake) and add the butter to bind it
  • chuck that in your vessel of choice – glasses work well for this so you can see all the layers of lurv
  • split your quark into two bowls
  • add the white choc sachet to one bowl
  • add the milk choc sachet to the other
  • mixy mixy
  • plop nicely on top of the biccies in layers – or mix it all together if you are a sicko
  • chuck in the fridge overnight to get nice n firm
  • decorate with loads of calories
  • the end

Hope you enjoyed this short but sweet one, as always check out my insta @the_soggy_bottom for more exclusive content.

Any suggestions for recipes you want to see comment them below!!

Luvs ya lots ta-ra my loves, Han xxx

Posted in Biccies

Mini Egg Cookies

Posted on by The Soggy Bottom

Not a paid partnership with mini eggs – I bloody wish it was 😦 Someone sponsor me pls I need some free samples to wrap up for Christmas prezzies.

These cookies are pretty delectable, and plus they’re a right CHONK so you won’t need to eat for the next 3-5 working days. Perfect for being stranded in the wilderness #beargrylls #isfit #youcan #explore #mywilderness #anytime

Right dunno what else to say atm except make the cookies they’re peng, here’s this week’s KG

Kitchen Goss

Been doing a big house clear out because I am so bored it has driven me to actually tidy up. Turns out I was a sucker for a self portrait back in the early 00s, being the Picasso that I am, they are scarily accurate.

Choose your warrior:

1) Wiggy McPigster: dead trim, yellow teeth and a 50cm head that will knock you out straight. Luscious lashes, gorgeous smile.

2) Tangerine Dream: what in the sunbed?!? voldemort nose, edgy girl willy wonka fringe. Smiling = forbidden. Eyebrows = on fleek (I’m going to bring that word back)

Also not to get all cringe but I found this cute pic of what I wanted to be when I grew up – mum I made it I’m gonna be a DAcToR x

Right enough now, get your mini eggs out and stop faffing around

Recipe adapted from our babe Jane https://www.janespatisserie.com/2018/03/08/mini-egg-cookies/

Ingredients

  • 300g plain flour
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 100g light brown sugar
  • 100g granulated sugar
  • 115g melted butter
  • splash or two or three of vanilla extract
  • 3 90g bags of mini eggs (or more if you have 5 million pounds to spare)
  • some choccie chips – not going to lie I didn’t measure I just sprinkled in and ate the rest

Method

  • Stir your flour, bicarb and salt together
  • in another big boy bowl, chuck both your sugars, butter and vanilla in and give that a little mix (no not the band)
  • add your flour mix into this and stir together
  • beat the living daylights out of 2 of the mini eggs bags
  • stir these crushed bits into the dough mix
  • sprinkle in as many choccie chips as you please – go on treat yourself my love
  • grab little balls and plop them on a baking tray lined with baking paper
  • using your remaining bag of whole mini eggs, squish these nicely on the top to make the cookies look all pretty
  • bake for 12mins ish at 180C
  • let them cool and set up before you try and scoff them – I know what you’re like!!!

Righty ho well that’s me off. Have a lovely rest of the day my chickens. Lots of love, Han x x x

Posted in Other Treats

Low fat Eton Mess

Posted on by The Soggy Bottom

I know what you’re thinking – Han doing a low calorie dessert?!?! It was hard for me to believe too – the transition from blue milk to green was tough enough, but now I am fully embracing the healthy lifestyle (minus my chicken selects cravings once a week). The fact I would get hunted down by my mum’s slimming world group if I so dared to serve a full fat dessert was also weighing heavy on my mind (pardon the pun) #synner.

Continue reading “Low fat Eton Mess” →
Posted in Savoury

Chicken Bakes (Greggs)

Posted on by The Soggy Bottom

I come from a family of big Greggs fans (my sister even calling her sausage dog Gregg after their famous sausage roll), so people who don’t love a cheeky pastry treat give out major alarm bells.

the rat

With this recipe you can chef up your very own Greggs delight in your jimjams and dressing gown without even having to leave the house!

Because I’m a bit much I made my own puff pastry for this (recipe will be uploaded soonish), but if you want you can just to buy some to get the quick Greggs fix – I’ll allow it.

I didn’t get v good pics of them, but they were actually well nice so would recommend giving this one a go (if I do say so myself)

Kitchen Goss

It’s official, I’m down with the kidz. Yep, I have been sucked into the TikTok pit and my screen time is majorly suffering now. I actually feel like such a nan trying to work it, this vid took me no word of a lie HOURS to make and I was cringing myself out with the voice over, so no hate please.

Pls can someone who is a TikTok expert give me some coaching because I need to make it to the Hype House (is this even a thing anymore I can’t keep up?!?!?) Give us a cheeky follow @kitchen_goss to see some more incredible content, or alternatively just wait until I pop up on your fyp when I’m too famous 4 u x

original recipe: Greggs Chicken Bake | Baking Recipes | GoodtoKnow

Ingredients

  • 1 chicken breast
  • 100ml chicken stock
  • 1 tsp corn flour mixed with a bit of water
  • 1 tsp cream cheese (or more if you want it extra creamy)
  • a glug of double cream
  • salt and pepper to season
  • puff pastry (bought or made if you’re *extra*)
  • 1 egg

Method – made 3 large and in charge chicken bakes

  • chippety chop your chicken breast into small chonkz and cook until golden
  • add in the chicken stock, cornflour water thing, and the cream cheese
  • glug in your cream
  • season as you like and leave to cool
  • roll out your pastry and cut into Greggs sized rectangles
  • add your chicken sludge in the centre of one of the rectangles
  • Egg wash the edges of the pastry and add another rectangle of pastry on top
  • crimp it down with a fork
  • cut wavy lines in the top (this is the classic Greggs chicken bake sign, if you do anything else you’re wrong grr)
  • egg wash the top to make it golden n gorg
  • whack in the oven for 15-20 mins or until the little lovelies are golden brown and smelling delish
  • scran

And that’s all for today my little nuggets, sorry I’ve not been posting much lately, would like to say I’ve been doing work but I’ve just been on TikTok.

Luvs ya, Han, KG x x x

Posted in Biccies

Chocolate crinkle cookies (Gluten Free!)

Posted on by The Soggy Bottom

Everyone likes cookies, everyone likes crinkles, and my housemate Issy likes gluten free things so she doesn’t have explosive diarrhoea, so these bad boys were a solid hit all round.

They aren’t your typical chewy cookie, or a snap biccie, so if that’s what you’re craving, leave now. These little norts are crispy on the outside and fudgey in the middle (more brownie sort of vibes) and they are absolutely deeeeeeeeelish.

I was always one to stay away from gluten free baking because I thought they always tasted a bit bob, but honestly these have converted me. Buckle up for an influx of gluten free bakes coming your way everyone.

Before we get crinkling, here this week’s KG

Kitchen Goss

New week, new lockdown craze (I need to stop doing this and actually stick to something hehe.) In some moment of madness I decided to start couch to 5k, taking me from couch potato to a steamy jacket potato with cheesy beans. You get to choose your motivating voice and I have really got attached to Michael Johnson, I feel like we have such a connection when he tells me I’m doing great for running for 60secs. I’ve completed the first week – shocker I know – so keep your eyes peeled for me trotting round Hyde Park. Fitness isn’t just for Christmas, it’s for life x

Anyway enough about me…

For once in my life I haven’t actually deviated from the recipe! This one is from the amazing Becky Excell who makes some sick gluten free goodies. Gluten-free Chocolate Crinkle Cookies Recipe (dairy-free) (glutenfreecuppatea.co.uk)

Ingredients

  • 60g cocoa powder
  • 60ml veg oil
  • 200g caster sugar
  • 2 large eggs
  • 175g gluten free plain flour
  • 1/4 tsp xanthan gum (this is used in a lot of gluten free bakes to make it all stick together, available at most supermarkets!)
  • 1sp gluten free baking powder
  • 50g icing sugar

Method

  • line a couple of baking trays ready for your little delights
  • mix together cocoa, oil and caster sugar until a thick paste
  • add the eggs one at a time and give that a good beating
  • add in flour, xanthan gum and baking powder and mix until a nice soft dough magically appears (for reference it shouldn’t be a rolling out dough sort of consistency, but more of a thick goo)
  • pop that in the fridge for an hour and grab yourself a cuppa (or a gin) to celebrate the hard work
  • after an hour whack your oven on 170C (or just guess if you have a raw flame in your oven like me)
  • pop your icing sugar into a separate bowl
  • take clumps of dough (about 45g of dough each) and roll into a ball
  • then roll that ball in your icing sugar and place on your prepped lined trays
  • once all the balls are powdered 😉 bake for about 10-12 mins and you should have a lovely cracked surface (if you want yours less fudgey then bake for a couple mins longer!)
  • enjoy with a glass of cold milk (blue milk for the win)

And that’s all for today my angels, I hope you all have a fabulous week. Keep smiling, lots of luv, KG (Han) x x x

Posted in Cakes, Other Treats

Chocolate Orange Slutty Brownies

Posted on by The Soggy Bottom

Yes they are as cheeky as they sound. If you’re at slimming world then close your eyes, cos these bad boys are SINFUL.

Cookie + jaffa cakes + brownie + Terry’s chocolate orange = a lot of layers, a lot of fun.

Everybody loves a classique brownie, but honestly these are just on another level. If you still need more convincing, here’s some feedback from my scavenger housemates who polished off the entire tray within 24hours.

Continue reading “Chocolate Orange Slutty Brownies” →
Posted in Other Treats

Croissants

Posted on by The Soggy Bottom

A bit greasy and a massive flake, but we always go back for more – the croissant is the F-boy of the pastry world.

Making croissants is definitely a labour of luv so if you’re looking for a quick sweet fix, this is not the one for you. If however, you have a spare couple of days and want to make some DELISH pastry morsels then keep reading…

I made these little lovelies as part of the BreadAhead online tutorial. It was so much fun, learned a lot and would highly recommend if you want something different to do in lockdown – they have a massive range of tutorials it’s not just croissants! (BreadAhead pls sponsor me)

Before we get into it, here’s this week’s KG:

Kitchen Goss

Another week, another new hobby. That’s right, I’m officially a yogi. Leeds Yoga society are running daily classes online so you can try out different types of yoga and embarrass yourself on zoom whilst doing it. Yin yoga is the top runner for me, it involves pillows and blankets – enough said really.

My current fave pose: Shavasana (corpse pose). You just lie still on the floor – bliss. I have not mastered any more advanced poses yet, but give me a few weeks and I’ll be one of those ripped, tanned girls doing yoga on the beach for my youtube channel. Like and subscribe xoxo

Back to biz

Ingredients

  • DAY 1
  • 500g strong white flour (white bread flour)
  • 12g salt
  • 55g caster sugar
  • 40g unsalted butter
  • 15g dried yeast
  • 140ml cold water
  • 140ml whole milk
  • DAY 2
  • 250g cold unsalted butter
  • 1 egg

Method

  • DAY 1
  • Pop flour, salt, sugar and dried yeast in a bowl and combine
  • make a well in the centre
  • Add in the milk and water and mix together until a dough forms
  • TOP TIP: you can smush it a bit to incorporate all the dry ingredients in but do not knead it!!! This will overwork the dough and make the folding tomorrow very hard.
  • Cover the bowl with cling film and whack it in the fridge for 8-12 hours (or overnight)
  • DAY 2
  • Take your dough out the fridge
  • Using your knuckles smush it into a rough square shape
  • With a rolling pin roll out each of the corners, leaving a raised square centre and 4 thin flaps/corners
  • get your butter out of the fridge
  • Bash it out with a rolling pin until it is a similar size to the raised dough square
  • Place your butter sheet on top of the raised dough square
  • Pull the bottom flap of dough to completely cover the butter
  • Pull the top flap of dough 80% over
  • Pull the side flaps across to the middle
  • What we have basically done here is wrap up our butter in the dough like wrapping up a parcel
  • with the seam running in the middle (the line where the side flaps meet) use your rolling pin to push down and create ridges in the dough (this makes it easier to roll)
  • Then roll out until a long rectangular shape (about 1/2 a rolling pin wide and 1 1/2 rolling pins long)
  • Fold the top of the dough over 2/3rds
  • Fold the remaining flap of dough over that (so you have a square of dough that is 3 layers thick)
Seam on the LEFT
  • This is called a fold! For croissants we will do 3 folds in total
  • TOP TIP: after the first fold keep the seam on the LEFT, this keeps all your folds in the same direction to give you nice layers
  • With the seam on the left, roll out your dough into a long rectangle again
  • Fold as you did before (top over 2/3rds, remaining flap on top of that so you have a 3 layered square ish shape)
  • Cover in cling film and put in the fridge to chillax for 1 hour (or more)
  • Once suitably relaxed, get it out and you guessed it roll into a long rectangle (remember seam on the left!!)
  • Fold as you did before – this is the 3rd and final fold!!! Nearly there now
  • cover again and put in the fridge to chill out for 3 hours (or more)
  • take the dough out, this time with the seam running HORIZONTALLY roll out until it is about 5mm thick
  • Cut triangles out of the dough (use 4 finger widths to keep them equal)
Mind the tootsies oops x
  • Stretch each triangle out by holding it up and running your other hand gently down it
  • Cut a small slit at the base of the triangle
  • Roll up from the base of the triangle until it forms a little croissant shape
  • Beat your egg and brush on top to make a nice golden glaze
  • Leave the croissants to rise in a warm place for 2 hours
  • Preheat your oven to 190C and (finally) whack in your croissants for 15 mins until nice and crispy
  • Get them out and scoff them all – it will be worth all the hard work I promise!

You made it to the end of that VERY long recipe, give yourself a pat on the back.

Thanks again everyone for all your continued support, comment any recipes you want to see next!

Lots of love, your fave Han, KG x x x