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Competition: Let Frances Quinn Judge Your Bake!

Win a VonShef 1260W Stand Mixer – and let Frances Quinn judge your biscuit-making skills.

To enter our biscuit competition – upload a snap of yourself holding your biscuit creations to Instagram – tagging @VonShef_uk and using #VonShefStandProud.

Our guest judge – the biscuit queen herself – and 2013 winner of Great British Bake Off – Frances Quinn will judge your baking snaps and crown our second competition winner.

Enter before midnight on 11th September for your chance to win.

Frances Quinn: How to Perfect Your Biscuits

Renowned for her creativity, inimitable winner of The Great British Bake Off 2013 – and Guinness World Record holder for the biggest Jaffa Cake and Jammy Dodger – Frances Quinn shares her top biscuit making tips.

Baking biscuits is easy when you know how, if you’re looking to improve your biscuits here are my best tips:

  • As with all baking, it’s important to measure ingredients accurately and follow baking times with care. But when it comes to decorating and adorning your biscuits, anything goes! Desiccated coconut makes great textured fur on animal biscuits, while melted chocolate applied like glue is a tasty way to stick nuts through to chocolate buttons on biscuits to create designs like my shortbread owls.
  • As well as traditional biscuit cutters, I encourage you to use everyday items for creating your bakes. Even the lid of the cocktail stick container can be put to good use to cut out hexagonal shaped biscuits, while wooden latte sticks are great tools to indent designs and markings into your dough before baking.
  • I also recommend that you invest in some essential equipment and tools to make your baking easier and help ensure successful results. I couldn’t be without my large, solid, non-stick baking trays and recommend using non-stick, baking parchment paper to line trays. Don’t confuse it with greaseproof paper, which is not non-stick.
  • When baking biscuits, sheets of parchment can be turned over and re-used – sometimes more than once. Rolling out your biscuit dough on to non-stick parchment paper means that once you’ve cut out your shapes and rolled back your trimmings you can simply move the paper and straight on to a flat baking tray, saving you having to move and risk misforming your dough.
  • Chilling your dough once cut and laid out on the trays, half an hour before baking can also help the biscuits retain their shape in the oven. Just make sure you’ve got shape in your fridge first!
  • Any extra dough and trimmings can be wrapped up in sandwich bags and kept in the fridge and freezer for future baking escapades, while any biscuits that break can be made into tiffin, crunchy crumble tops or cheesecake bases. Nothing need be wasted, neither crumb nor creativity.

To find terms and conditions of the #VonShefStandProud competition please follow this link - https://www.domu.co.uk/competition-terms-conditions

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Meet Last Week’s Winner

Last week we launched our #VonShefStandProud competition and you didn’t disappoint.

So many of you entered, taking a picture of yourself standing proudly with your delicious bakes. After much deliberation, our cake week judge, blogger Helen Best Shaw, picked her favourite entry of the week – congratulations to @cupcakes7996.

Keep your eyes peeled for pastry, dessert, pie and bread week competitions coming up. To view previous entries follow this link https://www.instagram.com/explore/tags/vonshefstandproud/

Helen said "The passion fruit roulade sounds just lovely and looks delicious. A really good use of decoration and flavours, I’d love a slice right now! Congratulations Helen!" Helen said "The passion fruit roulade sounds just lovely and looks delicious. A really good use of decoration and flavours, I’d love a slice right now! Congratulations Helen!"

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