If you love Toblerone chocolate and love baking cookies, this recipe is for you! It’s easy to make and the addition of the Toblerone makes this one of my favorite cookies!
These easy cookies are filled with chopped Toblerone and have the perfect chewy texture. It’s great to make in advance and it’s a fun twist on classic chocolate cookies!
My batch of cookies was gone in no time, everybody loves them!
The base of this recipe is my regular cookies recipe and it just has a fun little twist by adding toblerone bars.
Making easy and delicious cookies is what I love to do! Check out the cookies below as well!
Take a large bowl and add butter sugar and vanilla sugar together
Add the other dry ingredients and combine
Add chopped chocolate, honey and cocoa powder and mix together. Chill the dough
It’s important that you mix the sugar and butter for a few minutes until the sugar is (almost) dissolved and the mixture is light and creamy.
For the chocolate: you can chop this up as fine as you want. I like a combination of smaller and bigger chunks. Chill the dough for at least an hour, it’s important! (not sure why chilling dough makes all the difference?)
Roll the dough into evenly sized balls (use a cookie scoop if you want) and place on a baking sheet lined with parchment paper. At this point check if the dough is still cold. If not place the rolled cookies back into the fridge to chill a little more.
Once cold enough bake in the preheated oven for 16 minutes or until the edges of the cookies become golden brown. Let them cool down completely before diving in!
You can store these cookies in an airtight container for about 4-5 weeks. They might get a bit softer due to the chocolate inside. A metal cookie jar is an even better option as they will stay crispy for longer.
Yes you can! Make sure to wrap them properly in an airtight container and freeze for up to three months.
Yes, absolutely. Milk chocolate Toblerone gives a classic, sweet flavor, but dark Toblerone works great if you prefer a slightly less sweet, more intense chocolate taste. Another brand of chocolate is also a good option.
Yes, chilling the dough is important. It firms up the butter, prevents the cookies from spreading too much, and helps keep that chewy texture after baking.
Definitely. You can prepare the dough up to 48 hours in advance and store it covered in the refrigerator.
This usually happens if the dough is too warm. Make sure the dough is well chilled before baking and avoid placing it on a warm baking sheet.
Yes. The almonds add crunch and complement the Toblerone, but you can leave them out or replace them with chopped hazelnuts or pecans if you like.
The edges should be lightly golden while the centers still look soft. They will continue to set as they cool, which keeps them nice and chewy.
If you love Oreo cheesecake but think such a big cheesecake is not what you want; these mini Oreo cheesecakes are for you! They’re easy to make and perfect for serving at any kind of party!
These mini Oreo cheesecakes are the perfect individual dessert: creamy, chocolatey, and just the right size.
They’re easy to make, great for parties or birthdays, and you don’t even need to fuss with a crust: the Oreo does all the work. Plus, they can be made ahead of time, which makes them ideal for any party!
For making these mini oreo cheesecakes you need pretty much the same ingredients as with any other cheesecake recipes with the exception of the Oreo cookies.
With my basic recipe for mini cheesecakes, you can go in all kinds of directions and this Oreo version proves that once again.
For this recipe, I replaced the standard cheesecake crust with an Oreo crust. One cookie fits perfectly in the bottom of a cupcake liner.
The cheesecake filling itself stays the same, although you can also fold pieces of Oreo into the batter if you like. Especially for fans of these little dark chocolate cookies.
A cheesecake is perfectly delicious without a topping, but sometimes it’s a really tasty addition. For small cheesecakes, I like to add a swirl of mascarpone cream. Just like I did with these mini Oreo cheesecakes.
You can further decorate the swirl with fruit, sprinkles, cookie crumbs, and other treats. I chose a small Oreo cookie and some extra cookie crumbs. It looks festive and immediately shows what flavor the cheesecake is.
You can store the mini Oreo cheesecakes in the fridge for 2-3 days. Cover them with aluminum foil or place in an airtight container.
Yes you can freeze the mini Oreo cheesecakes but without the topping. Make sure to wrap them separately in plastic wrap and place them in a container for freezing.
Let them thaw in the fridge before adding fresh fruit or other decorations.
I absolutely love baking with Oreo cookies. They’re not only great to eat on their own, but also perfect for baking. From quick no-bake treats to festive desserts, you can do so much with Oreos. No wonder I’ve already made lots of recipes with them. Some favorites:
I prefer to use silicone liners for these mini cheesecakes. They make it easy to remove the mini cheesecakes. Personally, I don’t find eating from a paper liner very convenient in this case, and paper liners also don’t release as well when it comes to cheesecakes. Silicone cupcake liners work perfectly
Silicone liners are sturdier than paper ones and hold their shape better, but I still find a muffin pan very handy when making mini cheesecakes. It also makes them easier to move.
Absolutely. In fact that is better as, just like with normal size cheesecakes, they need time to cool, set and rest. The size doesn’t change that.
There is something so satisfying about a really good chocolate chip cookie. And these Nutella stuffed chocolate chip cookies have it all and more! The Nutella filling really makes them next level!
These Nutella chocolate chip cookies are thick, soft, and irresistibly gooey thanks to the creamy Nutella center.
They’re easy to make with simple pantry ingredients, but feel extra special with that surprise filling inside. Perfect if you love classic chocolate chip cookies with a decadent twist.
As with any chocolate chip cookie the ingredients are pretty basic, but make sure to double check the ingredients and quantities in the recipe card below.
Make sure to also check these chocolate chip recipes! Chocolate chips make everything better 😉
For making the cookie dough I take a large bowl and add butter and both types of sugar and mix it until creamy. You can use a food processor with a paddle attachment or a regular electric mixer. Both work.
Add the egg and the vanilla extract and mix until smooth. Add the dry ingredients and as soon as the flour is incorporated stop mixing. Use a wooden spoon to gently add the chocolate chips and divide them evenly through the dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2-3 hours but overnight is even better. Divide the dough into 12 equal cookie dough balls.
The easiest method is to split each dough ball in half and flatten each half slightly. Spoon a teaspoon of Nutella onto one piece of dough, place the second piece on top, pinch the edges closed, and gently roll it back into a ball.
Place the dough balls on a baking sheet lined with parchment paper, leaving plenty of space between them, as these chewy cookies spread more than regular cookies because of the filling. Press a few extra chocolate chips into the tops.
Bake in a preheated oven at 170°C/340°F (conventional oven) for about 14-16 minutes, until golden brown.
The cookies will still be slightly soft when they come out of the oven. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. And enjoy!
Stored in an airtight container at room temperature these cookies will keep for about 1-2 weeks. Although they’re likely gone before that!
These cookies freeze exceptionally well. Even better if you freeze the unbaked -but filled- cookies. Freezing the dough and baking straight from the freezer will ensure they will not spread as much.
Assemble the cookies with the Nutella filling, then place the dough balls on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Bake straight from frozen, just add 1-2 extra minutes to the baking time.
Let the cookies cool completely, then freeze them in an airtight container for up to 2 months. Thaw at room temperature, or warm briefly in the oven to make them soft and gooey again.
Yes, chilling the dough is important, and for these cookies even more than normal. It helps the cookies keep their shape and prevents them from spreading too much in the oven. For best results, chill the dough overnight.
Absolutely. Any thick chocolate or chocolate-hazelnut spread will work, but make sure it’s fairly firm so it doesn’t leak too much during baking.
This usually happens if the dough isn’t chilled long enough or if the Nutella filling is too soft. Chilling both the dough and the filling helps a lot.
Yes, you can skip the Nutella filling and bake them as thick chocolate chip cookies. Reduce the baking time slightly and keep an eye on them. Or just follow the recipe for regular chocolate chip cookies.
Just as much of a cheese lover as I am? Then you’re going to love these cheese scones made with no fewer than three kinds of cheese. They’re easy to make yourself and so good!
Three cheeses means maximum flavor. Cold butter keeps the scones light and tender, while self-rising flour does all the hard work for you. Soft on the inside, lightly crisp on the outside and very hard to stop eating.
Perfect for any high tea, Easter breakfast, Christmas brunch and many more occasions.
The ingredients for making cheese scones are pretty simple. I love savory scones anyway and you might have already seen the bacon and cheddar scones too.
Additional flavors you can add to the dough are mustard powder, cayenne pepper or something similar if you like it a bit spicier.
For making the best cheese scones you start with adding self-rising flour and butter into a large bowl. Since the dough is so easy to make, you do not need a food processor.
Use the tips of your fingers to rub the flour into the butter until you have a crumbly mixture. Once you’re at that stage add all of the cheeses and a bit of salt and pepper.
Last step is to add the milk and mix the scone dough with a spatula until a shaggy dough forms. Just knead it briefly until it just comes together. You don’t want to overwork the dough
Add the self-rising flour and butter cubes to a bowl. Rub the butter into the flour with your fingertips until the mixture looks crumbly.
Shape the dough into a ball and flatten it to a disc of about 1 to 1.5 inch (3cm) thickness. Cut it with a sharp knife into 8 wedges.
You can store the flaky cheese scones at room temperature for 2-3 days. I always like them best fresh out of the oven, but you can keep them longer.
Yes you can! Reheat in the oven for about 5-8 minutes.
Yes you can freeze the scones both unbaked and baked. Store in an airtight container for up to three months in the freezer.
I can’t get enough of cheese. Did you know my blog has plenty more delicious cheese recipes? From crispy cheese twists and breads to savory pies, there’s something for every cheese lover!
Are you a true cheese fan? Then homemade cheese fondue is also highly recommended! In this article, you’ll find exactly how to make a creamy, flavorful cheese fondue and which dippers go best with it.
Yes! Feel free to swap in other cheeses like Parmesan, Gruyère, or Emmental. Just keep the total amount of cheese the same.
They’re delicious with (herb) cream cheese, butter, or even a bit of mustard or chutney. Perfect for brunch, lunch, or a savory snack.
Yes, you can freeze the unbaked, shaped scones. Bake straight from frozen, adding a few extra minutes to the baking time.
This usually happens when the dough is overworked. Knead just until everything comes together for the best texture.
South Africa was the first place I ever tasted honeycomb and it has been on my baking list ever since that moment. I totally loved it. Making honeycomb is not difficult at all and I’ll show you how to do it!
This homemade honeycomb is surprisingly easy to make with just three simple ingredients. It’s light, airy, and perfectly crunchy, with a deep caramel flavor that’s hard to resist.
No special equipment needed, just trust your senses. Delicious on its own, dipped in chocolate, or chopped up and added to desserts.
Honeycomb is a light, airy, and brittle caramel candy made by heating sugar and honey (or syrup) and then adding baking soda.
The baking soda reacts with the hot caramel, creating tiny air bubbles that give honeycomb its signature sponge-like structure. Once cooled, it becomes crisp and crunchy with a deep caramel flavor.
Honeycomb is delicious on its own, but it’s also often dipped in chocolate or broken into pieces and added to desserts like ice cream, cakes, and brownies.
In some countries it’s known by other names -such as Hokey Pokey in New Zealand- and it’s loved for its dramatic looks and texture.
While honeycomb looks very complicated it is actually really easy and you need only the following three ingredients:
Start by setting up the baking sheet with parchment paper, so that is ready to go. Take a sauce pan with a heavy bottom that can handle the heat. I prefer to use a pan that is not dark on the inside. You want to be able to see the color of the caramel change!
Add the sugar and the honey together and heat it gently while stirring to combine. As soon as it starts to boil stop stirring. Don’t move away from the stove as things can go quickly at this point. Let it boil until the caramel turns an amber color.
Now add the baking soda and stir quickly. It will start to bubble immediately. Pour the hot mixture onto the prepared baking sheet and let it cool down undisturbed.
Once it is cooled completely to room temperature you can break it into pieces with a sharp knife or your hands.
You can store the honeycomb pieces in an airtight container for 3 to 4 days.
No that will not work as honeycomb is very sensitive to moisture.
In the freezer, condensation forms as it freezes and especially when it thaws, which causes the honeycomb to become sticky, chewy, or even collapse. You’ll lose that light, crisp, crunchy texture that makes honeycomb so good.
Honeycomb absorbs moisture very easily. If it’s humid or not stored in an airtight container, it can become sticky or chewy. Always let it cool completely and store it in a dry place.
Yes. A thermometer is helpful, but not required. Watch the color of the caramel, once it turns a deep amber color, it’s ready for the baking soda.
The baking soda reacts with the hot caramel and creates bubbles. This reaction gives honeycomb its light, airy, sponge-like texture.
Yes, you can substitute honey with golden syrup or light corn syrup. The flavor will be slightly different, but the texture will still work well.
Yes. Honeycomb is also known as sponge toffee or cinder toffee, and in New Zealand it’s called Hokey Pokey. The recipe and texture are essentially the same.
There are so many ways you can use honeycomb! Sprinkle it over cheesecakes such as this basic cheesecake recipe or on a delicious chocolate cake. You can also dip it in a chocolate sauce or sprinkle on ice cream such as this raspberry ice cream or this stroopwafel ice cream.
Fudge is one of those recipes that seem complicated but are so easy to make. This white chocolate Oreo fudge is one of my absolute favorites. If you’re an Oreo lover make sure to try these!
This white chocolate Oreo fudge is incredibly easy to make. No baking required and you need only a handful of basic ingredients.
Ultra creamy thanks to the condensed milk and the white chocolate. I love an easy fudge recipe such as this bounty fudge too!
For this easy Oreo fudge recipe you need just a few ingredients.
Making this easy dessert is pretty straightforward. I used a 6 x 9 inch baking dish for making the homemade fudge, but you can use another form as well. Line the dish with baking paper to make sure you can remove the fudge once cooled.
Take a small sauce pan and add the white chocolate and the condensed milk. Melt it slowly on low heat and keep stirring constantly until the mixture is smooth and combined.
Stir the vanilla extract and the chopped Oreo cookies in. Mix it quickly and pour into the prepared pan. Smooth the top of the fudge and decorate with additional Oreo cookies.
Let it set at room temperature for about an hour. Cover with plastic wrap and place in the fridge for at least three hours. It’s better to chill it overnight though.
I’m a big fan of baking with Oreo cookies. They’re not only delicious on their own, but also perfect for baking. From quick no-bake treats to festive desserts, you can do it all with Oreos.
No wonder I’ve already made so many recipes with them. A few favorites:
Stored in an airtight container you can keep this tasty fudge for at least a week.
You can freeze fudge as well. Make sure to let it cool and set completely before slicing into squares. Wrap it properly and freeze for up to three months.
If you take it out of the freezer let it thaw in the fridge and let it come to room temperature before serving. The cookies might become a bit softer.
Yes, you can substitute white chocolate with milk or dark chocolate. Keep in mind that the flavor and sweetness will change slightly.
No, this is a no-bake recipe. The fudge sets in the refrigerator, making it quick and easy to prepare.
Absolutely. Oreo fudge is ideal for making ahead, especially for holidays or parties. It can be made several days in advance or frozen.
This usually happens if the fudge hasn’t chilled long enough or if the chocolate-to-condensed-milk ratio is off. Let it set longer in the fridge or measure ingredients carefully next time.
Yes! Chopped nuts, mini marshmallows, or different cookie flavors work great. Just don’t overload the fudge so it still sets properly.
If you love scones, this delicious and easy recipe for chocolate chip scones is a must try! They’re going to be a hit at the Easter breakfast table!
Easy to make, beautifully fluffy, and loaded with chocolate chips.
These scones are a guaranteed crowd-pleaser for breakfast or brunch. Spread them with either clotted cream, heavy cream or a delicious chocolate spread!
For making this delicious scone recipe you need just a couple of simple ingredients.
Other than those ingredients it is easy to use a pastry brush for brushing on the milk and if you want perfectly sized scones you might want to use a round pastry cutter.
That said; it works fine to form the dough in a round disc and slice it in 8 scones. Like a pizza.
The first step in making these scones with chocolate chips is to add the flour and the butter together. Using the tips of your fingers rub it into a crumbly flour mixture. Add the other dry ingredients (sugar, salt, chocolate chips) and stir it in.
The last step is to add the milk and briefly knead this into a soft dough. Key for making homemade scones is to make sure not to overwork the dough. If it just comes together it’s done.
Now turn the dough into a round disc shape roughly 3 cm or 1.25 inch thick and cut out 8 wedges.
Place the scones on a baking tray and brush with a bit of milk. Bake in the oven until golden brown in about 12 to 15 minutes.
I have shared already quite a few delicious and special scones recipes before. Check them out:
You can store the chocolate chip scones at room temperature for about 2-3 days. I love them best when they come fresh out of the oven but reheating is easy to do.
Yes you can freeze these scones properly wrapped for up to three months.
Yes. You can bake them a day ahead and store them at room temperature in an airtight container. Warm them briefly before serving for the best texture.
Yes. Replace the self-rising flour with all-purpose flour and add 2 teaspoons of baking powder and a pinch of salt. Or check the article on how to substitute self-rising flour for all-purpose flour.
Chocolate chips are easiest, but chopped dark or semi-sweet chocolate works just as well.
This usually happens if the dough is overworked or the self-rising flour isn’t fresh. Handle the dough gently and make sure your leavening is still active.
Crazy about carpaccio as a dish, but do you prefer bite-size appetizers? Then these carpaccio crostini are exactly what you’re looking for. A crispy little toast topped with your favorite classic appetizer.
These beef carpaccio crostinis are quick to make, look impressive, and are packed with classic Italian flavors.
The crispy crostini pair perfectly with tender carpaccio, creamy pesto, and nutty Parmesan, making them an ideal appetizer for parties or casual get-togethers.
Simple ingredients, minimal prep, and guaranteed to disappear fast.
You need just a few simple ingredients to make these beef carpaccio crostini but there are a couple of variations you can use.
The base for this delicious party snack is my crostini recipe. You can buy ready-made crostini at some supermarkets or specialty food stores, but they’re very easy to make yourself with just a bit of time and effort.
These crostini are topped with the main ingredients of a traditional Italian beef carpaccio: thin slices of beef, pesto, pine nuts, Parmesan cheese, and arugula. That’s all there is to it and they’re guaranteed to be a hit!
Crostini are Italian toasted bread slices made from thinly sliced baguette or French bread. Brushed with a little olive oil, they turn into wonderfully crispy toasts in the oven.
Topped with all kinds of savory ingredients, they’re served as a small bite for lunch or drinks. You might be reminded of bruschetta, which is made with thicker slices of rustic bread. They also make a delicious appetizer.
BAKING TIP: Brush the sliced bread with a bit of extra virgin olive oil so it bakes up nice and crispy in the oven. I like using a silicone pastry brush, it’s easy to clean and dishwasher-safe.
Once the crostini are topped, they should be served immediately. If they sit too long, the crostini will soften and won’t taste nearly as good. So don’t top too many at once.
You’ll want to be sure they’re all eaten right away. And once your guests have tasted these carpaccio crostini, I can’t imagine there will be any left over. 😉
You can prep and store the individual components ahead of time. Store the baked crostini for up to one week in an airtight container, kept at room temperature.
Homemade pesto will keep for about a week in the refrigerator. For the other toppings, follow the storage instructions on the packaging.
Freezing these carpaccio crostini is not recommended.
I love the flavors of Italy and these recipes are just a small example of what you can do with it.
Absolutely, but keep in mind that basil flavor is already present in the pesto. You can supplement or replace the arugula with finely chopped fresh basil if you like.
That should work just fine. I’ve made beet carpaccio before. It tastes very different, but it’s delicious. You can use a beet carpaccio recipe as the base topping for the crostini.
You can prep all components ahead of time and store them separately (see the detailed storage tips above). Only assemble the crostini with the carpaccio toppings right before serving.
Truffle tapenade or truffle mayonnaise are delicious alternatives to pesto in this recipe.
The combination of lemon and poppy seed is not as common in the Netherlands as it is in the US, but it is becoming more popular here as well. And with good reason as it is one of my favorite flavor combinations! This pound cake also features a delicious lemon glaze to finish it off perfectly.
This lemon poppy seed pound cake is soft and moist thanks to yogurt and oil. It has a bright, lemon flavor and a light crunch from the poppy seeds. The lemon glaze makes it extra special!
Making this lemon cake is simple and you don’t need fancy ingredients for making it. I’ll list a couple below and make sure to double check the recipe card for full details and description.
For making this lemon poppy seed pound cake I wanted something lovely and moist and so I went with yogurt and oil. If you use butter in a cake it will firm up more, like in my basic vanilla cake recipe. The oil and yogurt stay soft, creating a delicious crumb.
First start by taking a large bowl and add flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix it all together with a spatula.
In a separate bowl you add yogurt, eggs, vanilla extract and sunflower oil. Whisk the wet ingredients and add them to the dry ingredients in the first bowl.
You don’t need a food processor or a mixer to mix the two together. Just gently stir with the spatula and once combined stop mixing.
Pour the batter into a loaf pan lined with parchment paper and bake for about 50-55 minutes or until a wooden skewer comes out clean.
Let the cake cool down completely before making the lemon glaze. Let the glaze set before slicing the cake.
Of course, you’ll need plenty of lemons for a lemon poppy seed cake. I recommend using organic lemons, since the lemon zest is an essential flavor component in this recipe.
The lemon glaze is another important flavor element, and for that you can use the juice from the same lemons you zested.
Any leftover lemon juice is great for mixing into a salad dressing or homemade lemonade.
BAKING TIP: I use a Microplane zester for grating lemon zest. It has a good grip and produces very fine zest.
You can store the pound cake at room temperature for 4-5 days. Wrap it in aluminum foil or place the cake in an airtight container.
You sure can. It’s very simple: wrap the lemon poppy seed cake tightly in plastic wrap, then place it in an additional plastic bag. An airtight container works too!
This prevents air and moisture from getting to the cake. Stored this way, the cake will keep for up to 3 months in the freezer.
Lemons and poppy seeds are simply best friends when it comes to sweet baking. There are so many ways to combine these two delicious ingredients: think cookies, muffins, pancakes, and more. I’ve listed some tasty variations for you:
Let the lemon poppy seed cake cool in the baking pan for about 10-15 minutes, then transfer it to a wire rack and let it cool completely.
In theory, all oven-safe baking pans can also be used in an air fryer. I’ve even made a layered carrot cake in the air fryer before. As long as the pan fits in your air fryer, you can bake this lemon poppy seed pound cake there. If you’re using a different pan size, you can easily convert it using the conversion tool.
Generally, cakes are baked in the center of the oven unless the recipe states otherwise. Since loaf pans are taller than brownie pans, I like to place a cake slightly below the center of the oven.
Delicious moist muffins with all the flavor of French toast! These baked French toast muffins are as delicious as they sound. Try them once and you can’t resist making them again and again!
It has all the flavor of a classic French toast but there is no standing at the stove. It has a delicious crunchy crumble topping and a soft center.
Perfect for easy breakfast, brunch or a quick snack.
I bake this easy french toast muffins recipe in a muffin form. It’s perfect for using up leftover brioche bread or regular stale bread (white or otherwise). Make sure to double check the exact ingredients in the recipe card below.
Start by greasing a muffin pan. You can also use muffin liners if you prefer. I didn’t use any and found they came out nicely.
Chop the bread into cubes. Divide the cubed bread into the pan and press it down firmly.
Take a small bowl and mix egg, milk, sugar and cinnamon together. Pour the mixture over the cups that are filled with the bread cubes. While the bread soaks you make the crumble.
Add butter, sugar and flour (and a little bit of salt) together and use your fingers to rub this into a crumbly mixture.
Sprinkle the streusel topping over the French toast mixture. Bake in a preheated oven at 180˚C/350˚F (conventional oven) for about 30 minutes until golden brown.
It’s the perfect breakfast and delicious served as it is, but also great with fresh fruit and a drizzle of maple syrup. You can also add some chocolate chips to the filling for a variation on the flavor.
It’s the perfect treat for days like Mother’s Day, Easter breakfast or Christmas morning.
These french toast muffins are best served right away. That way they still have that crispy finish but if you want you can store them at room temperature for up to 2 days.
Yes you can. Once they are baked you can wrap them properly and freeze for up to 2 months. Reheat them in the oven until they’ve crisped up and are warmed through.
If you love muffins, make sure to check out these delicious muffin recipes as well!
White sandwich bread works great, but slightly stale bread is even better because it absorbs the milk mixture well. Brioche or challah are also delicious options.
Absolutely. Small pieces of apple, pear, berries, raisins, or chocolate chips work very well. Add them between the bread cubes or mix them into the muffin cups before baking.
Yes, you can replace the milk with a plant-based alternative and use dairy-free butter for the crumble.
If you’ve never tried hot cross buns before, this is your chance. Hot cross buns are recognizable by the cross on top and are usually made around Easter. With this recipe, you can bake these delicious Easter rolls yourself!
You’ll love this recipe because it gives you soft, lightly spiced Easter rolls with that classic sticky glaze, without any complicated steps.
They’re freezer-friendly, great to make ahead, and taste amazing warm with a pat of butter.
Over the past few years, quite a few bread recipes have ended up on my baking list, including these hot cross buns. These sweet rolls are traditionally made around Easter and are especially eaten on Good Friday.
The signature feature of hot cross buns is the cross on top, which you make using a simple flour paste. The bun itself is somewhat similar to raisin bread rolls, but with added spices.
In English recipes, you’ll often see “mixed spices”, but to keep things simple I used my speculaas spice mix. You can also easily replace this with gingerbread spices.
Perfect rolls for the Easter table!
For the ingredients there are two parts; one is for the dough and the other part is for the finish. Make sure to double check the exact ingredients in the recipe card below.
First make the dough into a smooth and elastic dough.
Once risen, turn the dough into balls and let it rise again.
After the second rise score the buns with a sharp knife and make the cross.
Add the flour paste cross and bake. Brush the warm buns with apricot jam.
Looking for other fun Easter recipes to make? These are just a few of my favorites:
Once baked you can store hot cross buns in an airtight container for about 2 to 3 days.
You can also freeze the buns for about three months. If you’re planning on freezing them it is best to brush the buns with a little bit of melted butter instead of the jam.
Yes! In my article on letting bread dough rise in the fridge, I explain everything. From when to refrigerate the dough to what to do the next day.
Technically yes, but they will lose some sweetness. You can replace it with other dried fruit or dried cranberries if you prefer.
I use instant yeast from the supermarket (the small packets). It’s also sometimes called active dry yeast.
Most likely, although I haven’t tested it. It reminds me of my Christmas stollen recipe, so you could loosely follow those baking instructions and timing.
My oven has been working overtime to bake the crispiest sweet potato fries for you, and it worked! So definitely give this recipe a try if you want delicious oven baked sweet potato fries. I’m also sharing tips for making them in the air fryer.
If you’ve tried making sweet potato fries and ended up with soft wedges, this method makes a big difference. With just a few simple tricks (like cornstarch!), they bake up with crisp edges and a soft center.
They’re naturally gluten-free, lighter than deep-fried fries, and pair with everything. From Tex-Mex bowls and mezze to a simple yogurt dip. Plus, you can make them in the oven or the air fryer depending on what you prefer.
After all my test runs, I know exactly what you should -and especially what you shouldn’t- do. During my first test, the spices burned completely (oops).
And should you wash them or not, to get them extra crispy? In the end, I got them pretty crisp for oven fries (they’ll never get as crispy as deep-fried ones), so I’m sharing my method with you.
You will need just a few simple ingredients for making the sweet potato fries but make sure to check the recipe card for full details.
You can optionally add extra’s like chili powder, garlic powder, black pepper or onion powder for extra flavor.
Chop the sweet potato in equal sizes.
Line them on a baking sheet keeping enough space in between.
Sweet potatoes, compared to white potatoes, cook much quicker which makes this a great recipe.
Start by preheating the oven to 425-455˚F (220-230 °C). Clean the sweet potatoes and cut them into evenly sized fries. To get the best results it helps if they’re somewhat similar in size so the bake time is equal. You can also cut them into wedges if you prefer.
Take a large bowl and add the potato wedges or fries. Add oil and toss to coat the potatoes. Add the cornstarch and salt and toss again.
Now spread the sweet potato pieces on a baking sheet lined with parchment paper keeping plenty of space in between. Bake for about 15 minutes, toss and return to the oven for an extra 10 minutes.
Check if they are golden brown and cooked through. They should have crispy edges but still be soft on the inside.
You can easily make these sweet potato fries in the air fryer too; the only thing I change is the temperature. I bake them at 200°C (about 400°F) and shake the basket three times so I can keep an eye on them and prevent burning.
An air fryer is basically a small convection oven, so the method is otherwise the same. Just make sure there’s enough space between the fries. There’s less room in the basket than on a sheet pan, so for crispier results you’ll need to cook them in batches.
If it were up to me, sweet potato fries would never need storing, they disappear in one go here. They also lose their crispiness once stored. You can reheat them, but they’re never quite the same as when they’re freshly baked.
You can store baked fries in an airtight container in the fridge for up to 2 days.
Place the cut fries in a bowl, cover with water, and refrigerate. Make sure they’re fully submerged. They keep like this for 24 hours.
You can freeze cooked sweet potato fries. Stored airtight, they’ll keep for up to 3 months. After thawing, reheat them in the oven for 5-10 minutes, watching closely so they don’t burn.
When serving these sweet potato fries, you might want to serve some extra snacks. A few of my favorite snacks are:
What often happened to me is that some fries were perfectly baked and others were burned, or worse: crispy at one end and soft at the other. So it starts with cutting evenly. I aim for 6-7 mm thickness (about ¼ inch). If you cut them thicker, you’ll sacrifice crispiness.
The big online debate: should you wash/soak them in water or not? I tested it thoroughly. My verdict: it’s not necessary. Soaking and drying did not make them any crispier.
You don’t need much oil, but I don’t recommend skipping it entirely. It’s important for both flavor and texture.
Cornstarch is a magic ingredient. It’s great in batters, sauces, and -yes- for making sweet potato fries crispy. Tossing the uncooked fries in a small amount helps them bake up crispier. Just make sure you use the right amount.
Make sure you make a single layer of the sweet potatoes. And don’t let them touch each other too much. For crispy baked sweet potato fries space is crucial. Halfway through baking, give them a toss.
From all my tests, it didn’t matter much when I added the salt, but I slightly preferred salting before baking, so that’s how I wrote the recipe.
Adding seasonings before baking didn’t improve the flavor, they often burned. Instead, add fresh or dried herbs to your dip or sprinkle over the fries right before serving.
