A Mummy Too

Blue Cheese Scones

Emily Leary — Mon, 11 Aug 2025 10:08:26 +0000

These blue cheese scones are bold, savoury and wonderfully crumbly, with a golden crust, a soft, fluffy interior and generous crumbles of tangy cheese.

They’re quick to make, deeply flavourful, and make a great addition to a lunch plate or cheeseboard.

The dough comes together in minutes and is built on the classic scone method: flour, baking powder and butter rubbed to fine crumbs, then brought together with milk to form a soft, light dough.

The butter is kept cold so the scones rise well and have that lovely flaky texture when baked.

And black pepper adds a gentle warmth to the mix, while fresh thyme leaves bring a subtle savoury note that pairs perfectly with the tangy richness of the blue cheese.

You can strip the thyme leaves straight from the stems or give them a quick chop before mixing through the dry ingredients.

Blue cheese is used two ways here. Most is crumbled into the dough, giving little pockets of flavour throughout the scones.

The rest is added to the tops just before baking so it melts slightly and browns in the heat, creating a lovely finish with extra character.

Stilton is my go-to for this recipe.

It has a crumbly texture that works well in dough and a rich, punchy flavour that mellows slightly as it bakes.

You still get that distinct blue tang, but it’s balanced by the soft crumb and buttery base of the scone.

Other firm blue cheeses like Shropshire Blue or Danish Blue would also work well, depending on what you have to hand.

Shaping the dough into a single round and cutting it into wedges is a simple, fuss-free method that avoids over-handling.

The dough should be soft but not sticky, and it’s best to work quickly to keep the butter cold.

Once baked, the scones puff up beautifully and take on a golden colour, with crisp edges and a soft centre.

If you’re a fan of strong cheese and enjoy bakes with a bit of bite, these scones are a brilliant way to put blue cheese centre stage without overcomplicating the method.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
1 tsp baking powder
¼ tsp (0.3 tsp) black pepper
100 g (3.5 oz) salted butter cold and cubed
2-3 sprigs thyme
150 g (5.3 oz) firm blue cheese e.g. Stilton
200 ml (6.8 floz) whole milk plus a little to brush the tops

Equipment

Instructions

Preheat the oven to 200C/390F (180C/355F fan).

Dust your baking sheet with flour.

Put the flour, baking powder and black pepper.

Mix together, then add the butter.

Using the tips of your fingers, rub in the butter until you have an even crumb.

Stir in the thyme leaves.

Slowly add the milk while mixing using a flat knife.

The mixture should start to clump together.

Crumble in 2/3 (100g) of the blue cheese.

Stir lightly.

Gather the dough together, handling minimally.

Tip the dough onto a floured surface and form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.

Cut the disc into eight equal triangles.

Lift the scones onto a lightly floured tray.

Brush the tops with milk.

Crumble the reserved blue cheese over the scones.

Bake for 15-20 minutes until the scones have puffed and turned golden.

Allow to cool before digging in.

They’re excellent served warm, and pair well with chutneys, soups or a simple spread of salted butter.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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Blue Cheese Scones Recipe

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: British

Diet: Vegetarian

Servings: 8 scones

Author: Emily Leary

Ingredients

420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
1 tsp baking powder
¼ tsp (0.3 tsp) black pepper
100 g (3.5 oz) salted butter cold and cubed
2-3 sprigs thyme
150 g (5.3 oz) firm blue cheese e.g. Stilton
200 ml (6.8 floz) whole milk plus a little to brush the tops

Equipment

Instructions

Preheat the oven to 200C/390F (180C/355F fan).
Dust your baking sheet with flour.
In a bowl, mix the flour, baking powder and black pepper.
Using the tips of your fingers, rub in the butter until you have an even crumb. Stir in the thyme leaves.
Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
Crumble 2/3 (100g) of the blue cheese.
Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.
Cut the disc into eight equal triangles.
Lift the scones onto a lightly floured tray.
Brush the tops with milk.
Crumble the reserved blue cheese over the scones.
Bake for 15-20 minutes until the scones have puffed and turned golden.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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Chocolate Pistachio Cookies

Emily Leary — Mon, 11 Aug 2025 09:50:30 +0000

These chocolate pistachio cookies are soft, chewy, and packed with texture and flavour, thanks to golden toasted pistachios and heaps of melty milk chocolate chips.

The dough is to make, easy to shape, and bakes in minutes, making these flecked green treats the perfect choice when you want a cookie with a bit of crunch and the perfect amount of richness.

Toasting the pistachios before adding them to the dough isn’t essential, but it does bring out their natural flavour and gives the cookies a satisfying crunch.

The sweet nuttiness works beautifully alongside the milk creamy chocolate, while a touch of golden syrup in the dough helps keep the texture soft and chewy.

The dough itself is light and sticky, coming together quickly in one bowl.

Using an ice cream scoop or weighing the dough helps ensure even portions, giving you 20 generously sized cookies that bake up thick and soft in the centre, with just the right amount of spread.

Shaping the cookies with a tumbler straight out of the oven is a simple trick that gives them a neat, bakery-style finish without affecting the texture.

It works best while they’re still warm and pliable - just a few gentle circles is enough to round off any rough edges.

These cookies are brilliant for bake sales, gifting, or stocking up the biscuit tin.

They’ll keep well in an airtight container for several days, and you can also freeze the dough balls to bake straight from frozen whenever a cookie craving hits.

If you'd like to mix things up, try swapping the milk chocolate for dark chocolate, and add a pinch of sea salt to the tops before baking for extra contrast.

You could also substitute some of the pistachios for other nuts, like hazelnuts or pecans, depending on what you have to hand.

I really think you'll love this recipe. It plays into the Dubai chocolate trend, and hits that sweet spot between indulgent and satisfying, with a little crunch, a lot of chocolate, and a lovely nutty finish.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

130 g (4.6 oz) salted butter softened
1 tbsp golden syrup
160 g (5.6 oz) white caster sugar (superfine sugar) superfine sugar
1 tsp vanilla extract
1 medium free range egg
235 g (8.3 oz) plain white flour (all purpose flour) all purpose flour
1 tsp baking powder
300 g (10.6 oz) milk chocolate chips
250 g (8.8 oz) shelled pistachios

Equipment

Instructions

Preheat the oven to 170C / 340F (150C fan-assisted).

Spread the pistachios on a tray.

Toast for 10 minutes. You can skip this step if you like, but it helps bring out the pistachio flavour and give them a bit of extra crunch. Tip onto a plate and set aside to cool.

Turn the oven up to 180C / 350F (160C / 320F fan-assisted).

Put the softened butter, golden syrup and sugar in a large bowl.

Beat together until fluffy.

Add the egg and the vanilla.

Whisk until well combined.

Add the flour and the baking powder.

Mix – you should now have a sticky, light dough.

Add the milk chocolate chips and pistachios.

Fold in.

Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. It’s an easy way to get 20 equally sized cookies. Alternatively, you can weigh the dough - each ball will weigh about 55g each.

Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.

Squash each of them a little with the flat of your hand.

Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.

While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.

When cooled enough to firm up a little, transfer to a wire rack to cool completely.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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Chocolate Pistachio Cookies Recipe

These chocolate pistachio cookies are soft, chewy, and packed with texture and flavour, thanks to golden toasted pistachios and heaps of melty milk chocolate chips.

Prep Time20

Cook Time12

Total Time32

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: 20 cookies

Author: Emily Leary

Ingredients

130 g (4.6 oz) salted butter softened
1 tbsp golden syrup
160 g (5.6 oz) white caster sugar (superfine sugar) superfine sugar
1 tsp vanilla extract
1 medium free range egg
235 g (8.3 oz) plain white flour (all purpose flour) all purpose flour
1 tsp baking powder
300 g (10.6 oz) milk chocolate chips
250 g (8.8 oz) shelled pistachios

Equipment

Instructions

Preheat the oven to 150C / 300F (130C fan-assisted).
Spread the pistachios on a tray and toast for 10 minutes. You can skip this step if you like, but it helps bring out the pistachio flavour and give them a bit of extra crunch. Tip onto a plate and set aside to cool.
Turn the oven up to 180C / 350F (160C fan-assisted).
In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
Beat in the egg and the vanilla until well combined.
Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
Fold in the milk chocolate chips and pistachios.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. It’s an easy way to get 20 equally sized cookies. Alternatively, you can weigh the dough - each ball will weigh about 55g each.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread. Squash each of them a little with the flat of your hand.
Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
When cooled enough to firm up a little, transfer to a wire rack to cool completely.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

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Mini Biscoff Cheesecakes

Emily Leary — Mon, 11 Aug 2025 09:30:54 +0000

These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.

They’re individually portioned and easy to make, which makes them ideal for parties, gifts or simply keeping in the fridge for a few days of treats.

The base blends both digestive biscuits (graham crackers) and Biscoff biscuits, giving a mix of buttery crunch and caramelised flavour. A quick bake helps set the base, ensuring it stays firm when topped with the creamy filling.

The filling itself is rich but not too heavy, combining full-fat and light cream cheese with double cream, brown sugar and smooth Biscoff spread.

The result is smooth and gently spiced, with a texture that’s soft but sliceable.

Baking the cheesecakes in a muffin tin keeps things neat and means no faffing with slicing.

You can use paper cupcake cases for easy lifting, or bake directly into a well-greased tin and pop them out once chilled.

Once cool, each mini cheesecake is topped with a generous spoonful of warmed Biscoff spread, which melts across the surface before setting into a glossy layer.

A half biscuit pressed into the top finishes things off with a bit of crunch and gives a nod to what’s inside.

I love that these little cheesecakes are so simple to make ahead, and the flavour develops even more after a night in the fridge.

These are great served with a cup of coffee, and because they’re portioned individually, they’re easy to share out without fuss.

The combination of creamy filling, warm spices and soft crunch makes them really satisfying, and if you’ve never made baked mini cheesecakes before, this is a great place to start.

You’ll very probably find yourself coming back to them time and time again.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the base

75 g (2.6 oz) digestive biscuits (graham crackers)
75 g (2.6 oz) Biscoff biscuits
70 g (2.5 oz) salted butter

For the filling

165 g (5.8 oz) light cream cheese room temp
165 g (5.8 oz) full fat cream cheese room temp
115 ml (3.9 floz) double cream (heavy cream) room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1 tsp vanilla extract
140 g (4.9 oz) soft light brown sugar
140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread

For the topping

150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
6 Lotus Biscoff Biscuits

Equipment

Instructions

Make the Biscoff bases

Preheat the oven to 180C (160C fan).

Prepare your 12 hole muffins tray. You can spray the base well with cake release spray or line the tray with paper cupcake cases.

Crumble the digestive and Biscoff biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.

Melt the butter and add to the biscuit crumbs.

Mix.

Share the biscuit mixture evenly between the holes of your muffin tray.

Press down with the back of a spoon until even and firm.

Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.

Make the Biscoff cheesecake filling

Put the cream cheese, cream, flour, eggs, vanilla, sugar and Biscoff spread in a large bowl.

Whisk just enough to combine. Don't over mix as this can introduce too much air.

Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.

Bake in the oven for 20 minutes until just firm, no wobble.

Take out the oven, and allow to cool in the tin at room temperature.

Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).

Make the topping

If you didn't use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Spread or pipe the Biscoff spread on top of each cheesecake

Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Mini Biscoff Cheesecakes Recipe

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5 from 1 vote

Mini Biscoff Cheesecakes Recipe

These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top.

Prep Time30

Cook Time20

Total Time50

Course: Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: 12 cheesecakes

Author: Emily Leary

Ingredients

For the base

75 g (2.6 oz) digestive biscuits (graham crackers)
75 g (2.6 oz) Biscoff biscuits
70 g (2.5 oz) salted butter

For the filling

165 g (5.8 oz) light cream cheese room temp
165 g (5.8 oz) full fat cream cheese room temp
115 ml (3.9 floz) double cream (heavy cream) room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1 tsp vanilla extract
140 g (4.9 oz) soft light brown sugar
140 g (4.9 oz) Smooth Lotus Biscoff Biscuit Spread

For the topping

150 g (5.3 oz) Smooth Lotus Biscoff Biscuit Spread
6 Lotus Biscoff Biscuits

Equipment

Instructions

Make the Biscoff bases

Preheat the oven to 180C (160C fan).
Prepare your 12 hole muffins tray. You can spray the base well with cake release spray or line the tray with paper cupcake cases.
Crumble the digestive and Biscoff biscuits until sandy. This is quickest in a food processor, but you can also do it by popping them in a ziplock bag and bashing with a rolling pin.
Melt the butter and stir it into the biscuit crumbs.
Share the biscuit mixture evenly between the holes of your muffin tray.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take the tray out of the oven and set it aside. This is an important step as it helps firm up the biscuit so that it doesn’t spread into the filling.

Make the Biscoff cheesecake filling

Put the cream cheese, cream, flour, eggs, vanilla, sugar and Biscoff spread in a large bowl. Whisk just enough to combine. Don't over mix as this can introduce too much air.
Spoon the mixture into the cases on top of the biscuit bases, to about ½ cm shy of the tops. You might not need all of the mixture.
Bake in the oven for 20 minutes until just firm, no wobble.
Take out the oven, and allow to cool in the tin at room temperature.
Place the whole tray in the fridge and chill for at least an hour (ideally overnight, or as long as you can stand to wait).
If you didn't use cupcake cases, turn your tray upside down over a clean board or sheet of greaseproof paper and lightly bang the tray on the counter. The cheesecakes should drop out.

Make the topping

Spread or pipe the Biscoff spread on top of each cheesecake
Snap the Biscoff biscuits in half and push into the tops of the cheesecakes at an angle.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Orange Cranberry Shortbread

Emily Leary — Tue, 01 Jul 2025 08:53:20 +0000

These orange cranberry shortbread biscuits are crisp, buttery and gently sweet, with bright citrus notes and chewy bursts of fruit in every bite.

They’re easy to prepare, slice neatly from a chilled dough log, and make a lovely addition to a biscuit tin or a gift to take to friends.

The combination of orange zest and dried cranberries brings a fresh, slightly tart flavour that lifts the richness of the shortbread.

The cranberries, once baked, turn soft and chewy, like little bursts of candy-like fruitiness scattered through the crumb.

To make the dough, you'll start by rubbing the orange zest into the sugar.

This helps release the citrus oils, giving the dough a beautifully fragrant base.

After that, the dough is made the traditional way, with cold butter rubbed into flour and sugar until you reach a sandy crumb.

A touch of cold water brings everything together, then the cranberries are folded in.

The key then is to knead just enough to form a dough without making it tough, then roll it into a log and chilled to help it firm up.

This makes slicing easy and helps the biscuits hold their shape as they bake.

A quick prick with a fork before baking encourages even cooking and gives them that classic shortbread look.

Like all shortbread, these ones only need a light bake, just enough to set and take on the gentlest hint of golden colour.

This keeps the texture light and crumbly, with a melt-in-the-mouth quality that contrasts beautifully with the chewy fruit.

This shortbread keeps well in an airtight container and is especially good with a cup of tea or coffee.

The combination of buttery crumb, citrus zest and sweet-sharp fruit makes it a satisfying bake that’s simple to prepare and easy to enjoy throughout the week.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

75 g (2.6 oz) white caster sugar (superfine sugar)
2 oranges finely zested
250 g (8.8 oz) plain white flour (all purpose flour) sifted
125 g (4.4 oz) salted butter cold and cubed
100 g (3.5 oz) dried cranberries

Equipment

Instructions

Put the sugar in a bowl and add the finely grated orange zest.

Rub together with your hands to help release the oils.

Add the flour and cold, cubed butter.

Rub together until you have an even crumb.

Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp cold water.

Sprinkle the cranberries into the bowl.

Stir lightly.

Gather up the dough and knead together only as much as it takes to get a smooth ball of dough.

Roll the dough into a cylinder with a length of 30cm (12 inches) and a diameter of 5cm (2 inches).

Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.

Tip! You can use a couple of kitchen roll tubes to help keep your dough round, as shown below.

While the dough chills, preheat the oven to 170C (150C fan / 340F).

Slice the dough into 1 cm cookies. Place them on a lined baking tray and prick each one a few times with a fork.

Bake for 20-25 minutes until they've taken on just a very slight golden colour.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Orange Cranberry Shortbread Recipe

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No ratings yet

Orange Cranberry Shortbread Recipe

These orange cranberry shortbread biscuits are crisp, buttery and gently sweet, with bright citrus notes and chewy bursts of fruit in every bite.

Prep Time15

Cook Time25

Total Time40

Course: Cookies

Cuisine: Scottish

Diet: Vegetarian

Servings: 30 biscuits

Author: Emily Leary

Ingredients

75 g (2.6 oz) white caster sugar (superfine sugar)
2 oranges finely zested
250 g (8.8 oz) plain white flour (all purpose flour) sifted
125 g (4.4 oz) salted butter cold and cubed
100 g (3.5 oz) dried cranberries

Equipment

Instructions

Put the sugar in a bowl and add the finely grated orange zest. Rub together with your hands to help release the oils.
Add the flour and cold, cubed butter and rub together until you have an even crumb.
Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp cold water.
Sprinkle the cranberries into the bowl. Mix lightly.
Gather up the dough and knead together only as much as it takes to get a smooth ball of dough.
Roll the dough into a cylinder with a length of 30cm (12 inches) and a diameter of 5cm (2 inches). Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.
While the dough chills, preheat the oven to 170C (150C fan / 340F).
Slice the dough into 1 cm cookies.
Place them on a lined baking tray and prick each one a few times with a fork.
Bake for 20-25 minutes until they've taken on just a very slight golden colour.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Bourbon Biscuit Cheesecake

Emily Leary — Tue, 01 Jul 2025 08:39:38 +0000

This bourbon biscuit cheesecake is rich and velvety, with a crisp biscuit base and a dark chocolate filling that's both smooth and deeply chocolatey.

It’s finished with a scattering of biscuit crumbs and whole bourbons for a nostalgic, striking finish that makes it ideal for celebrations or relaxed weekends when you want something indulgent.

The base is made entirely from crushed bourbon biscuits and a little melted butter, which sets into a firm, chocolatey crust after a short bake.

Using bourbons instead of plain digestives or graham crackers adds extra flavour from the start, as well as hit of that distinctive cocoa-and-cream flavour.

The filling is made primarily with cream cheese and double cream, plus eggs to bind, sugar for sweetness and a touch of flour for structure.

You only need to whisk the ingredients gently to keep the filling light and even.

Then in goes a generous amount of melted dark chocolate, creating a batter that is thick, glossy and easy to pour over the set base.

As it bakes, the cheesecake gently firms up at the edges while staying wobbly in the centre.

Allowing it to cool slowly at room temperature before chilling helps keep the top smooth, minimise cracks and acheive a smooth, sliceable texture.

Decorating with more bourbon biscuits reinforces the flavour and adds contrast in texture.

Crushed biscuits create a crumbly topping, while whole ones pushed in at an angle add height.

This cheesecake keeps well in the fridge although the bourbons may soften a little, which is why it's best to decorate the cheesecake only after it's firmed up overnight.

This recipe is a great option if you want something that feels a bit special for a birthday celebration or a casual dinner party.

You still get the richness of a baked chocolate dessert, but with the added fun of a well-loved biscuit worked through from base to topping.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the base

180 g (6.3 oz) bourbon biscuits
50 g (1.8 oz) salted butter

For the filling

200 g (7.1 oz) dark chocolate (bittersweet) bittersweet
400 g (14.1 oz) full fat cream cheese
200 ml (6.8 floz) double cream (heavy cream)
2 medium free-range eggs
1 tsp vanilla extract
100 g (3.5 oz) white caster sugar (superfine sugar)
10 g (0.4 oz) plain white flour (all purpose flour)

For the topping

100 g (3.5 oz) bourbon biscuits

Equipment

Weighing scales
Measuring spoons
Whisk
Large mixing bowl
Small mixing bowl
Round loose-bottomed 20cm (8") nonstick cake tin
Kitchen knife

Instructions

To make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.

Pour in the melted butter.

Mix well.

Empty the mixture into a 20cm loose-bottomed nonstick tin.

Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

To make the filling

In a small bowl, melt the chocolate in the microwave in 30-second blasts.

Put the cream cheese, cream, eggs, vanilla, sugar and flour in a large bowl.

Whisk gently together - you want to avoid incorporating air.

Add the melted chocolate and mix again.

Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 30-40 minutes until firm but slightly wobbly.

Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.

Allow to cool completely in the tin at room temperature.

Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate

Put four bourbon biscuits aside and crush the remainder to a crumb as you did for the base.

Spread the crumbs on top of the cheesecake.

Push the reserved bourbon biscuits into the top of the cheesecake so that they stand up at an angle.

Slice with a warm, sharp knife for a clean cut, wiping between slices.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Bourbon Biscuit Cheesecake Recipe

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Bourbon Biscuit Cheesecake Recipe

This bourbon biscuit cheesecake is rich and velvety, with a crisp biscuit base and a dark chocolate filling that's both smooth and deeply chocolatey.

Prep Time30

Cook Time1

Total Time1 30

Course: Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the base

180 g (6.3 oz) bourbon biscuits
50 g (1.8 oz) salted butter

For the filling

200 g (7.1 oz) dark chocolate (bittersweet) bittersweet
400 g (14.1 oz) full fat cream cheese
200 ml (6.8 floz) double cream (heavy cream)
2 medium free-range eggs
1 tsp vanilla extract
100 g (3.5 oz) white caster sugar (superfine sugar)
10 g (0.4 oz) plain white flour (all purpose flour)

For the topping

100 g (3.5 oz) bourbon biscuits

Equipment

Weighing scales
Measuring spoons
Whisk
Large mixing bowl
Small mixing bowl
Round loose-bottomed 20cm (8") nonstick cake tin
Kitchen knife

Instructions

To make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
Pour in the melted butter and mix well.
Empty the mixture into a 20cm loose-bottomed nonstick tin.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

To make the filling

In a small bowl, melt the chocolate in the microwave in 30-second blasts.
Put the cream cheese, cream, eggs, vanilla, sugar and flour in a large bowl and whisk gently together - you want to avoid incorporating air.
Add the melted chocolate and mix again.
Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 30-40 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature.
Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate

Put four bourbon biscuits aside and crush the remainder to a crumb as you did for the base.
Spread the crumbs on top of the cheesecake.
Push the reserved bourbon biscuits into the top of the cheesecake so that they stand up at an angle.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

More cheesecake recipes to try

Jaffa Cake Cheesecake Recipe

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Malteser Cheesecake with Horlicks Recipe

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Peppermint Bark Cheesecake Recipe

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Terry's Chocolate Orange Cheesecake Recipe

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Battenberg Cheesecake

Emily Leary — Wed, 25 Jun 2025 13:10:59 +0000

This Battenberg cheesecake is a playful fusion bake that combines the nostalgic charm of a British classic with the rich, creamy decadence of a baked almond cheesecake.

With a biscuit base, swirled pink and yellow filling, a jammy top and slices of actual Battenberg cake as decoration, it’s a showstopping dessert that’s as joyful to look at as it is to eat.

The biscuit base is quick to make. You'll stir melted butter into crushed digestives (graham crackers), press the mixture into the base of your tin and bake briefly to set.

The cheesecake itself is a classic mix of cream cheese, cream, sugar and eggs, gently baked until just set for a perfectly creamy texture.

Almond and vanilla extracts give the filling that familiar Battenberg flavour, while the pink and yellow food colouring adds visual fun.

Swirling the colours together before baking creates a marbled effect inside the cake, giving each slice a hint of the Battenberg hues.

Once cooled and chilled, the cheesecake is topped with raspberry jam, lending sweetness, a little tartness, and a glossy finish.

Slices of real Battenberg are then laid across the top, bringing sponge, marzipan, and that iconic grid to the party.

It’s a fun nod to tradition and adds both texture and flavour.

To get clean slices, it’s best to use a warm knife, wiping between cuts for neat edges that show off the swirl.

The cheesecake keeps well in the fridge, making it ideal for preparing ahead of a gathering or celebration.

This recipe is perfect for anyone who loves a bit of retro baking or wants something a little different from a standard cheesecake.

It’s rich, colourful, and completely joyful - a dessert that’s sure to spark conversation and smiles.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the base

150 g digestive biscuits (graham crackers)
70 g salted butter

For the cheesecake filling

600 g full fat cream cheese
300 ml double cream (heavy cream)
150 g white caster sugar (superfine sugar)
1 tsp vanilla
1 tsp almond extract
3 medium free-range eggs
30 g plain white flour (all purpose flour)
2-4 drops pink gel food colouring
4-6 drops yellow food colouring

To decorate

6 tbsp raspberry jam
1 1/2 Battenberg cakes each sliced into 8 slices

Equipment

Weighing scales
Measuring spoons
Large mixing bowl
Food processor
Silicone spatula
Silicone spatula
Round loose-bottomed 18cm (7") nonstick cake tin

Instructions

Set the oven to 180C (160C fan / 350F).

Have all your ingredients at room temperature for best results.

Make the base

Crumble the biscuits to a fine crumb. You can do this either by blitzing them in a food processor until sandy or by placing in a bag and bashing with a rolling pin.

Pour in the melted butter and mix well.

Empty the mixture into a loose-bottomed non stick tin and press down with the bottom of a tumbler until even and firm.

Cook in the oven for just 5 minutes - set a time so that you don't burn it. Take it out of the oven and set it aside.

Make the filling

Put the cream cheese, eggs, vanilla, almond extract, sugar and flour and cream in a large bowl.

Whisk together gently.

Transfer about half of the mixture to another bowl and colour one bowl with pink food colouring and the other with yellow food colouring.

Assemble your cheesecake

Alternate pouring the pink and yellow custards into the tin to create a swirled effect.

If you have a baking belt, this is a great time to use it. It's a piece of material you soak in water and then wrap around the outside of the tin to stop cakes, cheesecakes and more from baking too fast on the outside before the middle is cooked. It's not essential for this recipe, but it does help ensure an even bake with no cracks.

Your cheesecake is now ready to bake in the oven for approximately 50-60 minutes until set but still wobbly. The top will darken and turn a gleaming golden.

Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.

Allow to cool completely in the tin at room temperature, then chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate

Run a knife around the inside of the tin, then stand the tin on something so that you can slide the sides of the tin down to release the cheesecake, then transfer to a board.

Spread the top of the cheesecake with raspberry jam.

Arrange the slices of Battenberg on top of the cheesecake.

You may need to trim some to cover the edges, as shown.

All that's left to do is slice and enjoy!

Slices are best made with a warm knife for a clean cut.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print Recipe

No ratings yet

Battenberg Cheesecake Recipe

This Battenberg cheesecake is a playful fusion bake that combines the nostalgic charm of a British classic with the rich, creamy decadence of a baked almond cheesecake.

Prep Time30

Cook Time1

Total Time1 30

Course: Cheesecakes

Cuisine: American, British

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the base

150 g digestive biscuits (graham crackers)
70 g salted butter

For the cheesecake filling

600 g full fat cream cheese
300 ml double cream (heavy cream)
150 g white caster sugar (superfine sugar)
1 tsp vanilla
1 tsp almond extract
3 medium free-range eggs
30 g plain white flour (all purpose flour)
2-4 drops pink gel food colouring
4-6 drops yellow food colouring

To decorate

6 tbsp raspberry jam
1 1/2 Battenberg cakes each sliced into 8 slices

Equipment

Weighing scales
Measuring spoons
Large mixing bowl
Food processor
Silicone spatula
Silicone spatula
Round loose-bottomed 18cm (7") nonstick cake tin

Instructions

Set the oven to 180C (160C fan / 350F).
Have all your ingredients at room temperature for best results.

Make the base

Crumble the biscuits to a fine crumb. You can do this either by blitzing them in a food processor until sandy or by placing in a bag and bashing with a rolling pin.
Pour in the melted butter and mix well.
Empty the mixture into a loose-bottomed non stick tin and press down with the bottom of a tumbler until even and firm.
Cook in the oven for just 5 minutes - set a time so that you don't burn it. Take it out of the oven and set it aside.

Make the filling

Put the cream cheese, eggs, vanilla, almond extract, sugar and flour and cream in a large bowl and whisk together gently.
Transfer about half of the mixture to another bowl and colour one bowl with pink food colouring and the other with yellow food colouring.

Assemble your cheesecake

Alternate pouring the pink and yellow custards into the tin to create a swirled effect.
If you have a baking belt, this is a great time to use it. It's a piece of material you soak in water and then wrap around the outside of the tin to stop cakes, cheesecakes and more from baking too fast on the outside before the middle is cooked. It's not essential for this recipe, but it does help ensure an even bake with no cracks.
Your cheesecake is now ready to bake in the oven for approximately 50-60 minutes until set but still wobbly. The top will darken and turn a gleaming golden.
Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature, then chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Decorate

Run a knife around the inside of the tin, then stand the tin on something so that you can slide the sides of the tin down to release the cheesecake, then transfer to a board.
Spread the top of the cheesecake with raspberry jam.
Arrange the slices of Battenberg on top of the cheesecake. You may need to trim some to cover the edges, as shown.
All that's left to do is slice and enjoy! This is best done with a warm knife for a clean cut.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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Jaffa Cake Cheesecake Recipe

This Jaffa Cake cheesecake layers a bourbon biscuit base, baked cheesecake filling, orange jelly and a dark chocolate ganache into one showstopping bake.

Get the recipe

Malteser Cheesecake with Horlicks Recipe

Get the recipe

Mango Cheesecake Recipe

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Millionaires Shortbread Cheesecake Recipe

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Apple Crumble Cheesecake Recipe

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Baked Mint Chocolate Cheesecake

Emily Leary — Wed, 25 Jun 2025 10:46:24 +0000

This baked mint chocolate cheesecake is rich, smooth and indulgent, with a crisp biscuit base, a dark chocolate and peppermint filling, and an eye-catching mint chocolate topping.

It’s a striking dessert that’s easy to make ahead and perfect for when you want something a little more grown-up and dinner party worthy than a standard mint-choc treat.

The base is made with bourbon biscuits, which bring a deeper cocoa flavour than digestives/graham crackers and complement the dark chocolate filling.

A little bit of melted butter and a quick bake helps set the crust so it holds its shape beneath the creamy top layer.

The filling is a classic baked cheesecake custard, made with full-fat cream cheese, double cream and eggs, sweetened with caster sugar and set with a little flour.

The addition of melted dark chocolate give a rich colour and intense flavour.

Peppermint extract is added sparingly to give that signature cooling note without overwhelming the chocolate.

The balance is important - It should taste distinctly minty but still indulgent and smooth, not toothpaste-y.

The texture is creamy - firm enough to slice cleanly but soft enough to melt on the tongue.

Baking the cheesecake until just set with a slight wobble in the centre helps it keep that silky finish.

Cooling the cheesecake fully in the tin before chilling prevents cracks, improves the final texture and makes it easier to handle.

Once cold, it slices beautifully and can be topped however you like.

Piling it high with mint chocolate Matchmakers adds a bit of drama and crunch, but it’s also lovely without them!

This cheesecake keeps well in the fridge for several days and improves in flavour as it rests.

If you like the combination of dark chocolate and mint and want something with a bit more wow-factor than a mousse or biscuit, this baked cheesecake is a great choice.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the base

180 g (6.3 oz) bourbon biscuits
50 g (1.8 oz) salted butter

For the filling

200 g (7.1 oz) dark chocolate (bittersweet) melted
400 g (14.1 oz) full fat cream cheese
200 ml (6.8 floz) double cream (heavy cream)
2 medium free-range eggs
1 tsp vanilla extract
1/2 tsp (0.5 tsp) peppermint extract
100 g (3.5 oz) white caster sugar (superfine sugar)
10 g (0.4 oz) plain white flour (all purpose flour)

Equipment

Weighing scales
Measuring spoons
Whisk
Large mixing bowl
Small mixing bowl
Round loose-bottomed 20cm (8") nonstick cake tin
Kitchen knife

Instructions

Make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.

Pour in the melted butter.

Mix well.

Empty the mixture into a 20cm loose-bottomed nonstick tin.

Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

Make the filling

In a small bowl, melt the chocolate in the microwave in 30-second blasts.

Put the cream cheese, cream, eggs, vanilla, peppermint extract, sugar and flour in a large bowl.

Whisk gently together - you want to avoid incorporating air.

Add the melted chocolate and mix again.

Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 30-40 minutes until firm but slightly wobbly.

Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.

Allow to cool completely in the tin at room temperature.

Serve

Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).

Pile the matchmakers on top to serve.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Baked Mint Chocolate Cheesecake Recipe

Print Recipe

No ratings yet

Baked Mint Chocolate Cheesecake Recipe

This baked mint chocolate cheesecake is rich, smooth and indulgent, with a crisp bourbon biscuit base, a dark chocolate and peppermint filling, and an eye-catching mint chocolate topping.

Prep Time30

Cook Time1

Total Time1 30

Course: Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the base

180 g (6.3 oz) bourbon biscuits
50 g (1.8 oz) salted butter

For the filling

200 g (7.1 oz) dark chocolate (bittersweet) melted
400 g (14.1 oz) full fat cream cheese
200 ml (6.8 floz) double cream (heavy cream)
2 medium free-range eggs
1 tsp vanilla extract
1/2 tsp (0.5 tsp) peppermint extract
100 g (3.5 oz) white caster sugar (superfine sugar)
10 g (0.4 oz) plain white flour (all purpose flour)

Equipment

Weighing scales
Measuring spoons
Whisk
Large mixing bowl
Small mixing bowl
Round loose-bottomed 20cm (8") nonstick cake tin
Kitchen knife

Instructions

Make the base

Set the oven to 180C (160C fan). Put the bourbon biscuits in a food processor and blitz to a sandy crumb. Alternatively, put them in a ziplock bag and bash them with a rolling pin.
Pour in the melted butter and mix well.
Empty the mixture into a 20cm loose-bottomed nonstick tin.
Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.

Make the filling

In a small bowl, melt the chocolate in the microwave in 30-second blasts.
Put the cream cheese, cream, eggs, vanilla, peppermint extract, sugar and flour in a large bowl and whisk gently together - you want to avoid incorporating air.
Add the melted chocolate and mix again.
Pour the mixture on top of the biscuit base and gently level off.

Bake

Bake in the oven for 30-40 minutes until firm but slightly wobbly.
Take out the oven, and allow to cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature.

Serve

Release from the tin and chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Pile the matchmakers on top to serve.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

More mint chocolate recipes to try

Chocolate Peppermint Cheesecake Recipe

This baked chocolate peppermint cheesecake is rich in mint chocolate flavour, with a bourbon base, creamy filling and mint chocolate ganache.

Get the recipe

Peppermint Bark Cheesecake Recipe

This Peppermint Bark Cheesecake is the perfect holiday dessert! A creamy white chocolate and candy cane filling sits on top of an Oreo base.

Get the recipe

Mint Aero Brownies Recipe

These incredible mint Aero brownies are super fudgy and chocolatey with bursts of peppermint chocolate in every bite.

Get the recipe

Matchmaker Cookies Recipe

Fan of mint chocolate will be in utter heaven when they take a bite into these chewy, crisp, creamy, minty, chocolatey Matchmaker cookies.

Get the recipe

After Eight Cupcakes Recipe

These After Eight cupcakes are a mint chocolate lover's dream. The sponge is a rich chocolate, and the creamy, smooth chocolate buttercream has melted After Eights whipped right into it - absolutely stunning.

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Halloumi Pizza

Emily Leary — Wed, 25 Jun 2025 10:33:04 +0000

This halloumi pizza combines classic Italian cuisine with a Cypriot twist. The dough is light, the mozzarella is creamy, and the halloumi is salty, stretchy and delicious.

The dough is simple to make by hand and needs just a short rise to become soft, elastic and full of air.

This gives you a chewy base with a puffed, golden crust.

A quick dusting of semolina under the dough helps add a subtle crunch and keeps it from sticking to the tray.

The toppings start with a layer of passata or leftover pasta sauce, followed by mozzarella for creaminess and halloumi for salty, chewy richness.

Grating the halloumi helps it distribute evenly across the pizza and encourages it to caramelise at the edges.

Red onion slices add sweetness, tang and a little bite, and a drizzle of pesto lifts everything with herby freshness.

If your pesto is too thick to drizzle, you can loosen it with a little olive oil.

A pinch of black pepper is all the seasoning you need, as the halloumi is already quite salty.

Halloumi is a firm, brined cheese from Cyprus, known for its high melting point and distinctive squeaky texture.

I think it’s really underused as a pizza topping! When cooked, it softens and browns without melting away, making it perfect for adding flavour and bite to pizza.

Baking at a high temperature is key to getting that classic pizza texture with a crisp base and soft centre.

The exact baking time will depend on how hot your oven gets, but you’re looking for a golden crust and bubbling, lightly browned cheese.

Once baked, carefully lift the pizza onto a board and enjoy!

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the dough

150 g (5.3 oz) strong white bread flour
1/2 tsp (0.5 tsp) fast action yeast
1/2 tsp (0.5 tsp) salt
1/2 tsp (0.5 tsp) white caster sugar (superfine sugar)
10 ml (2 tsp) olive oil
90 ml (3 floz) warm water
semolina to shape

Toppings

60 g (2.1 oz) passata or leftover pasta sauce
50 g (1.8 oz) fresh mozzarella torn into pieces
40 g (1.4 oz) halloumi grated
1/4 red onion finely sliced
1 tbsp pesto
Pinch black pepper

Equipment

Instructions

Make your pizza dough

Measure the flour, salt, sugar and yeast into a large bowl.

Stir, then add the olive oil and warm water.

Mix to a shaggy dough.

Turn the dough out onto a lightly floured surface and for about 8 minutes in total until smooth and springy.

Wipe and oil the bowl and return the dough to it.

Cover with a cloth, cling film or a shower cap and place somewhere warm to rise until doubled in size.

Shape your pizza dough

When you're ready to shape your pizza, turn it as hot as it will get. Ours goes up to 250C/480F.

Lift the dough out of the bowl and gently shape back into a ball, then cover and let it rest for 10 minutes.

Working on a semolina-dusted surface, use your fingers to press out the middle of the pizza. This will push the air bubbles to the edges, which gives you that lovely puffy crust when it bakes.

Use the flats of your fingers to stretch the middle out a little more.

Top and bake

Transfer your dough to a baking sheet dusted with semolina - you can stretch it a little more at this stage, if you like.

Spread the base with the tomato sauce.

Scatter with the torn mozzarella.

Sprinkle the grated halloumi.

Dot the sliced red onion onions on top, and drizzle with the pesto - if the pesto is too thick to drizzle, you can thin it with a little olive oil.

Season with pepper (it’ll be salty enough from the halloumi.

You can stretch the pizza gently back into shape at this point, if needed.

Place the pizza tray in the very hot oven and bake until the crust turns pale golden and the cheese just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is able to get.

When you remove the pizza from the oven, take great care as the metal tray will be very hot. Slice and enjoy.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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Halloumi Pizza Recipe

This halloumi pizza combines classic Italian cuisine with a Cypriot twist. The dough is light, the mozzarella is creamy, and the halloumi is salty, stretchy and delicious.

Prep Time30

Cook Time5

Proving time1

Total Time35

Course: Pizza

Cuisine: Italian

Diet: Vegetarian

Servings: 1 pizza

Author: Emily Leary

Ingredients

For the dough

150 g (5.3 oz) strong white bread flour
1/2 tsp (0.5 tsp) fast action yeast
1/2 tsp (0.5 tsp) salt
1/2 tsp (0.5 tsp) white caster sugar (superfine sugar)
10 ml (2 tsp) olive oil
90 ml (3 floz) warm water
semolina to shape

Toppings

60 g (2.1 oz) passata or leftover pasta sauce
50 g (1.8 oz) fresh mozzarella torn into pieces
40 g (1.4 oz) halloumi grated
1/4 red onion finely sliced
1 tbsp pesto
Pinch black pepper

Equipment

Instructions

Make your pizza dough

Measure the flour, salt, sugar and yeast into a large bowl and stir, then add the olive oil and warm water and mix to a shaggy dough.
Turn the dough out onto a lightly floured surface and for about 8 minutes in total until smooth and springy.
Wipe and oil the bowl and return the dough to it. Cover with a cloth, cling film or a shower cap and place somewhere warm to rise until doubled in size.

Shape your pizza dough

When you're ready to shape your pizza, turn it as hot as it will get. Ours goes up to 250C/480F.
Lift the dough out of the bowl and gently shape back into a ball, then cover and let it rest for 10 minutes.
Working on a semolina-dusted surface, use your fingers to press out the middle of the pizza. This will push the air bubbles to the edges, which gives you that lovely puffy crust when it bakes. Use the flats of your fingers to stretch the middle out a little more.

Top and bake

Transfer your dough to a baking sheet dusted with semolina - you can stretch it a little more at this stage, if you like.
Spread the base with the tomato sauce, then scatter with the torn mozzarella and the grated halloumi.
Dot the sliced red onion onions on top, and drizzle with the pesto - if the pesto is too thick to drizzle, you can thin it with a little olive oil.
Season with pepper (it’ll be salty enough from the halloumi).
Place the pizza tray in the very hot oven and bake until the crust turns pale golden and the cheese just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is able to get.
When you remove the pizza from the oven, take great care as the metal tray will be very hot. Slice and enjoy.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

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Air Fryer Coffee Cake

Emily Leary — Wed, 25 Jun 2025 08:31:05 +0000

This air fryer coffee cake is soft, rich and full of flavour - a moist, tender and richly flavoured coffee-cocoa base, topped with a smooth, whipped coffee frosting.

It’s made in a small tin, which gives it a compact size that cooks perfectly in the air fryer and is ideal for sharing in generous slices.

The sponge starts with a liquid base of oil, milk, egg and golden syrup, which keeps it moist and helps round out the intensity of the coffee and cocoa.

Together, the cocoa powder and instant coffee give the sponge a deep, almost espresso-like flavour that’s warming and robust without being bitter.

Self-raising flour and a little bicarbonate of soda give the cake its body and lift.

Once whisked together, the batter is smooth and pourable, making it easy to transfer into a lined tin.

A pleated foil lid helps shield the surface in the direct heat of the air fryer, ensuring a good rise and an even bake.

The cake bakes slowly at a lower temperature than a conventional oven, which works well in the enclosed air fryer space and helps prevent the cake from drying out.

After 45 minutes, you get a rich, springy sponge with a strong coffee aroma and a well-developed flavour.

The frosting brings another layer of coffee, this time in a sweet, creamy form.

The buttercream is made with salted butter, icing sugar, milk, vanilla and more instant coffee, beaten to a thick, spreadable texture with plenty of flavour.

Chopped walnuts make a classic finishing touch, adding crunch that complements the rich sponge and cool frosting.

This recipe shows how well a bold, flavour-packed cake can work in an air fryer.

It’s ideal for when you want something indulgent but don’t want to switch the oven on, and the deep coffee-cocoa notes make it especially satisfying.

My husband is a coffee addict and he adores this cake.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

For the cake batter

75 g (2.6 oz) white caster sugar (superfine sugar)
1 medium free range egg
75 ml (2.5 floz) vegetable oil (or canola oil, coconut, olive oil)
75 ml (2.5 floz) whole milk
1 tbsp golden syrup
90 g (3.2 oz) self-raising white flour (self rising flour)
1 tbsp cocoa powder (dutch processed)
2 tsp instant coffee powder
½ tsp (0.5 tsp) bicarbonate of soda (baking soda)

For the frosting

120 g (4.2 oz) icing sugar (powdered sugar) sieved
1 tsp instant coffee powder
60 g (2.1 oz) salted butter softened
1 tsp whole milk
1 tsp vanilla extract
2-3 walnuts chopped (optional)

Equipment

Weighing scales
Measuring spoons
Mixing bowl
Electric whisk
Silicone spatula (or wooden spoon)
6-inch round baking tin
Greaseproof paper
Wire cooling rack
Air fryer
Kitchen knife
Chopping board

Instructions

Make the sponge

Grease a 6-inch round baking tin and line the bottom.

Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl.

Whisk together

Add the flour, cocoa, instant coffee and bicarbonate of soda.

Whisk to combine until lump free.

Spoon the mixture into your prepared baking tin.

Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.

Fold a pleat into a piece of foil and cover the top of the tin with it.

Place the cake tin in the air fryer basket. Set it to 150C and bake for 50 minutes.

Place the tin on a cooling rack for a few minutes, then lift the cake out of the tin to cool on the rack completely.

Make the frosting

Put the icing sugar, coffee, salted butter, milk and vanilla into a bowl.

Beat with an electric whisk until creamy and smooth.

Spread on top of the cooled cake with a spoon, forming peaks and swirls. Optionally, scatter with chopped walnuts to decorate.

Slice with a sharp knife.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Air Fryer Coffee Cake Recipe

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5 from 1 vote

Air Fryer Coffee Cake Recipe

This air fryer coffee cake is soft, rich and full of flavour - a moist, tender and richly flavoured coffee-cocoa base, topped with a smooth, whipped coffee frosting.

Prep Time25

Cook Time50

Total Time1 10

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: 8 slices

Author: Emily Leary

Ingredients

For the cake batter

75 g (2.6 oz) white caster sugar (superfine sugar)
1 medium free range egg
75 ml (2.5 floz) vegetable oil (or canola oil, coconut, olive oil)
75 ml (2.5 floz) whole milk
1 tbsp golden syrup
90 g (3.2 oz) self-raising white flour (self rising flour)
1 tbsp cocoa powder (dutch processed)
2 tsp instant coffee powder
½ tsp (0.5 tsp) bicarbonate of soda (baking soda)

For the frosting

120 g (4.2 oz) icing sugar (powdered sugar) sieved
1 tsp instant coffee powder
60 g (2.1 oz) salted butter softened
1 tsp whole milk
1 tsp vanilla extract
2-3 walnuts chopped (optional)

Equipment

Weighing scales
Measuring spoons
Mixing bowl
Electric whisk
Silicone spatula (or wooden spoon)
6-inch round baking tin
Greaseproof paper
Wire cooling rack
Air fryer
Kitchen knife
Chopping board

Instructions

Make the sponge

Grease a 6-inch round baking tin and line the bottom.
Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl. Whisk together
Add the flour, cocoa, instant coffee and bicarbonate of soda. Whisk to combine until lump free.
Spoon the mixture into your prepared baking tin.
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
Fold a pleat into a piece of foil and cover the top of the tin with it.
Place the cake tin in the air fryer basket, set it to 150C and bake for 50 minutes.
Place the tin on a cooling rack for a few minutes, then lift the cake out of the tin to cool on the rack completely.

Make the frosting

Put the icing sugar, coffee, salted butter, milk and vanilla into a bowl.
Beat with an electric whisk until creamy and smooth.
Spread on top of the cooled cake with a spoon, forming peaks and swirls.
Optionally, scatter with chopped walnuts to decorate.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!

Goat's Cheese Scones

Emily Leary — Tue, 24 Jun 2025 17:14:33 +0000

These goat’s cheese scones are warm, crumbly, and packed with savoury flavour, with golden edges, a tender crumb and pockets of tangy cheese throughout.

This recipe puts a savoury twist on the traditional scone by swapping sugar and dried fruit for goat’s cheese and aromatic sage.

The result is a bake that’s still soft and light in texture but with a bold, moreish flavour and a slightly crisp top - ideal served as part of a lunch spread or with some piping hot soup.

The recipe is quick and simple and doesn't call for any specialist equipment, making it an easy but impressive bake to add to your savoury repertoire.

The dough requires just a handful of ingredients.

You'll start with self-raising flour and baking powder for lift, with cold butter rubbed in to create that characteristic short, crumbly texture.

A touch of black pepper adds subtle warmth without overwhelming the other flavours.

Sage is finely chopped and stirred through the dry ingredients, lending an earthy, savoury aroma that pairs beautifully with the creamy sharpness of goat’s cheese.

You could experiment with other herbs if you like. Chives, thyme or even rosemary would also work well.

Most of the goat's cheese is mixed into the dough itself, so you get little pockets of goat’s cheese inside the scones once baked.

The rest is pressed onto the tops just before baking, where it softens and browns slightly in the oven.

The scones are brushed with milk and baked at a relatively high temperature for a short bake to ensure a golden crust and a light, fluffy middle.

They’re best enjoyed on the day they're made, when the cheese is fresh and the scone crumb is at its most tender.

These scones are a good choice if you're after something a little different from the usual sweet varieties.

They work well on a cheeseboard, as a snack on their own, or sliced and spread with a little butter or chutney, then filled with salad.

They also pair beautifully with a roasted veg salad.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Ingredients

420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
1 tsp baking powder
¼ tsp (0.3 tsp) black pepper
100 g (3.5 oz) salted butter cold and cubed
4-5 sage leaves finely chopped
150 g (5.3 oz) firm goats cheese cut into small cubes
200 ml (6.8 floz) whole milk plus a little to brush the tops

Equipment

Instructions

Preheat the oven to 200C/390F (180C/355F fan).

Dust your baking sheet with flour.

In a bowl, mix the flour, baking powder and black pepper.

Add the cold, cubed butter.

Using the tips of your fingers, rub in the butter until you have an even crumb.

Add the chopped sage and stir in.

Slowly add the milk while mixing using a flat knife.

The mixture should start to clump together.

Add ⅔ (100 g) of goat cheese to the bowl. Lightly mix again.

Mix lightly again.

Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough. Cut the disc into eight equal triangles.

Lift the scones into the floured baking sheet.

Brush the tops with milk.

Top with the remaining cubes of goat’s cheese.

Bake for 15-20 minutes until the scones have puffed and turned golden.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Goat's Cheese Scones Recipe

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No ratings yet

Goat's Cheese Scones Recipe

These goat’s cheese scones are warm, crumbly, and packed with savoury flavour, with golden edges, a tender crumb and pockets of tangy cheese throughout.

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: British

Diet: Vegetarian

Servings: 8 scones

Author: Emily Leary

Ingredients

420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
1 tsp baking powder
¼ tsp (0.3 tsp) black pepper
100 g (3.5 oz) salted butter cold and cubed
4-5 sage leaves finely chopped
150 g (5.3 oz) firm goats cheese cut into small cubes
200 ml (6.8 floz) whole milk plus a little to brush the tops

Equipment

Instructions

Preheat the oven to 200C/390F (180C/355F fan).
Dust your baking sheet with flour.
In a bowl, mix the flour, baking powder and black pepper.
Using the tips of your fingers, rub in the butter until you have an even crumb. Stir in the sage.
Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
Add ⅔ (100 g) of goat cheese to the bowl and lightly mix again.
Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.
Cut the disc into eight equal triangles.
Lift the scones into the floured baking sheet.
Brush the tops with milk.
Top with the remaining cubes of goat’s cheese.
Bake for 15-20 minutes until the scones have puffed and turned golden.

Nutrition

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Grab your copy!