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From rolling out pastry to licking batter from a wooden spoon, a love of baking often starts at an early age. But whatever your level of expertise, you can never have too many recipes or enough handy tips and techniques up your floury sleeve. In this Essential Guide, we’ve chosen some of our sweet and savoury favourites, with simple all-in-one bakes, foolproof recipes for biscuits, plus masterclasses for pastry and bread that will turn a good bake into a great one. We also revisit the classics – some with a twist – and offer advice for when things don’t quite go to plan. So whether you’ve got time to invest in a challenging centerpiece, or just fancy making a simple treat with the kids, we hope we inspire you to…

Making pastry from scratch couldn’t be simpler. Just three ingredients, a bowl, a sieve, clingfilm and some elbow grease and you’ll have home-made shortcrust in no time. You can also make the pastry up to 3 days ahead and keep it wrapped in clingfilm in the fridge. Just take it out of the fridge 10 mins before rolling out. Makes 400g Prep time 1 hr, plus 2-3 hrs chilling • 250g plain flour• 140g butter, chilled• 2 medium free-range egg yolks Per 100g 490kcals, 30.5g fat (18.1g saturated), 7.5g protein, 45.4g carbs (0.5g sugars), 0.61g salt, 2.3g fibre 1 Sieve the flour into a bowl and add a pinch of salt. Cut the butter into small cubes. 2 Add the butter to the flour and rub everything together with your fingertips…

Everybody thinks this pastry is hard to make, but with the right technique it’s simple and fast, and doesn’t need much in the way of special ingredients or equipment. The only thing that needs practice is the piping. The trick is getting the right ratio of water in the mix to give steam, which helps the pastry rise and crisp. Once cooked, it’s important to prick the base of each bun to release the steam that helped it to rise. If you don’t, the steam turns back to water leaving you with soft or soggy buns. Makes 25 éclairs, 16 profiteroles or 30 mini choux buns Prep time 20 mins Cooking time 25-35 mins • 150g plain flour• 1 tsp each sugar and salt• 100g unsalted butter• 4 large free-range…

P64 P64 P66 P68 P67 P68 P65 P67 P69 1 Iced party rings Home-made biscuits to make you nostalgic for childhood parties! Makes 28-30 Prep time 1 hr Cooking time 10-12 mins, plus cooling and setting You’ll need… Food processor; 7cm and 2cm round/fluted cutters; piping bag with 2mm plain nozzle; 2 baking sheets lined with baking paper • 225g cold unsalted butter, cubed• 375g plain flour, plus extra for dusting• 75g cornflour• ½ tsp salt• 125g unrefined golden caster sugar• 2 medium free-range eggs• 2 tbsp vanilla bean paste For the orange icing • 100g unrefined golden icing sugar• 20ml orange juice• Orange food colouring For the lemon icing • 100g unrefined golden icing sugar• 20ml lemon juice• Yellow food colouring For the lime icing • 100g unrefined golden…

…EGGS Our grandmothers and great-grandmothers managed with the powdered variety during wartime rationing, but there are plenty of baking recipes that don’t rely on eggs at all. In most cakes, eggs help add richness and structure, but these two teatime favourites prove cakes can be just as delicious without. Basbousa (sweet semolina cake) Sweet and sticky from a citrus syrup, this originates from Egypt Serves 12-14 Prep time 15 mins Cooking time 25 mins You’ll need… 28cm x 18cm cake tin at least 6cm deep, greased with butter and lined with baking paper For the syrup • 450g caster sugar• 2 tbsp lemon or orange juice For the cake • 110g butter, melted• 280ml full-fat Greek yogurt• 200g caster sugar• 240g semolina• 1 tbsp baking powder 1 To make the…

Q Is it true that cold hands make good pastry? As you mix in the fats for your pastry, there’s a danger your hands will warm them up too much and the fats will melt into the flour – this is why recipes ask for cold butter, chilled water and instruct you to rub the butter in with just your fingertips. This is also why you should chill pastry before baking, to allow the fat to firm up and prevent it melting too quickly in the oven which then shrinks the pastry. Q Do bicarbonate of soda and baking powder do the same job? Both act as a raising agent, but they have different chemical reactions. Recipes usually specify which is needed depending on the other ingredients. The more basic…

Your caramel starts to crystallise Sugar crystals will form around anything (flour in the pan, crumbs, etc), but you can prevent it. Always use a heavy-bottomed pan and make sure it and any utensils are really clean. When making caramel using sugar and water, check all the sugar has dissolved before turning up the heat and bringing to a boil. Next, brush the insides of the pan with a wet pastry brush to dislodge stray sugar granules or crystals. Keep an eye on the pan, regularly tilting it gently as the syrup changes colour, so it doesn’t catch and burn. When the caramel is dark amber (4-5 mins), remove the pan from the heat and dip the bottom of it into a sink of cold water, to stop the cooking…

While you can use plain shortcrust pastry for puddings, sugar gives the pastry an extra crispness and sweetness that’s the perfect foil for a not-too-sugary filling. With sweet pastry, the butter and sugar are creamed together first, as this helps with the final texture. Many cooks simply pulse all the ingredients in a food processor, but be careful – if you overwork the pastry it can end up being tough. Makes 460g Prep time 20 mins, plus 30 mins chilling • 120g unsalted butter, softenedX• 70g caster sugar• 240g plain flour• 2 large egg yolks Per 100g 469kcals, 24.3g fat (14.3g saturated), 6.6g protein, 54.8g carbs (15.5g sugars), trace salt, 2.1g fibre TIPS FOR SUCCESS • When making pastry, use salted butter for flavour. It also gives a shorter, crisper result.…

THE CLASSIC Scones For a neat finish, don’t twist the cutter as you stamp out the scones. A straight cut with a floured cutter lets the scones rise straight with no twists in the dough Makes 8 Prep time 15 mins Cooking time 15 mins, plus cooling You’ll need… 5cm plain metal cutter; non-stick baking sheet • 225g self-raising flour, plus extra for dusting• 50g unsalted butter, chilled and diced• 150ml whole milk 1 Preheat the oven to 220°C/fan 200°C/gas 7. Sift the self-raising flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. 2 Make a well in the centre of the crumbs and gradually pour in the milk. Using a palette or table knife, quickly bring…

Making meringue is a simple technique, but there are a few secrets to creating a pillowy, sweet mixture you can turn into individual meringues, a pavlova or a meringue roulade. Here’s how to get light, chewy and crisp results every time… Basic meringues Makes 6 Prep time 15 mins Cooking time 1 hr 15 mins-1 hr 30 mins, plus cooling You’ll need… Glass or stainless steel bowl; electric hand whisk • 3 large, organic egg whites• 175g white caster sugar• ½ tsp vanilla extract Per meringue 121kcals, trace fat (trace saturated), 1.6g protein, 30.6g carbs (30.6g sugars), 0.1g salt 1 Heat the oven to 140°C/fan 120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks (see tips, right). 2 While continuously whisking, slowly add the caster…

There are no prizes for knowing that a vegan bake contains no animal products or animal derivatives of any kind – not just the obvious ingredients such as meat and fish in pies or dairy and eggs in cakes, but also other ingredients, such as honey, gelatine or food colourings. Baking staples like chocolate also need to be vegan, but that doesn’t mean you can’t conjure up a gorgeous gâteau or a fabulous flan. And while you’re in a more veggie mindset, there are lots of other ingredients you can bring in to play. Try beetroot and parsnip in cakes, or maybe make some tahini brownies. On the savoury front, there’s nutritional yeast to give tarts that cheesy hit, or Marmite to add an umami kick to vegan pies. Really,…

Ahunk of homemade bread is hard to beat when it comes to dunking in soups or mopping up juices. But when waiting for a sourdough starter to kick in is not an option, these ideas have the texture and moreish appeal of a fresh loaf – without the time investment. Soda bread is easy because the acidity of the buttermilk works with the bicarbonate of soda to produce a gas that acts as the raising agent for the dough – no need for yeast. Or go for a light savoury muffin or the absorbent texture of corn bread. All the flavour in a fraction of the time… SODA BREAD ROLLS Perfect with a ploughman’s lunch of mature Cheddar and tangy pickles. Makes 12 rolls Heat the oven to 200°C/fan 180°C/gas…

P15 P16 P16 P17 P18 P18 P19 Lemon curd meringue tarts Give this traditional favourite a makeover with mini meringues Makes 8 individual tarts or 1 large tart Prep time 30 mins, plus at least 8 hrs chilling Cooking time 2hr 5 mins-2 hr 40 mins, plus cooling You’ll need… 8 x 8.5cm tart rings or 1 x 23cm tart ring; ceramic baking beans or uncooked rice; electric mixer; piping bag with a 1cm plain nozzle; mini blowtorch (optional) • 460g sweet pastry (see p32 for the recipe), chilled• Plain flour for dusting• 2 large free-range egg yolks For the lemon curd • 6 medium free-range eggs• Juice of 6 lemons, plus finely grated zest of 2• 260g caster sugar• 100g unsalted butter, well softened For the meringue topping •…

We’ve been enjoying pastry in one form or another for centuries. Jane Austen claimed ‘good apple pies are a considerable part of our domestic happiness’, while Victorian cooking guru Mrs Beeton decreed the key to making ‘paste’ (as she called it) was to have a light touch and cool hands. Wise words indeed, and they still apply today, but which pastry do you use when? Versatile and crumbly, shortcrust is good for a variety of pies, and robust enough to hold chunky and/or wet fillings such as steak and kidney. A flakier puff pastry is often used in one layer only, such as the base of a tarte tatin, while sweet pastry is enriched with sugar and eggs. Or there’s choux, which uses steam to achieve the puffy finish needed…

It has a reputation for being difficult to perfect, but here’s your foolproof recipe for making puff pastry from scratch. Our key piece of advice? Work quickly so that the pastry remains cool and the butter doesn’t start to melt. It may take a few goes to get up to speed, but the results are worth the effort. Makes 640g (enough for 2 pastry discs for tart bases or pie tops) Prep time 1 hr, plus 2-3 hrs chilling You’ll need… Large bowl; baking paper; ruler; rolling pin • 250g plain flour, plus extra for dusting• 1½ tsp fine salt• 140ml cold water• 250g unsalted butter, cool but not straight out of the fridge Per 100g 431kcals, 32.8g fat (21.1g saturated), 3.9g protein, 28.8g carbs (0.6g sugars), 0.3g salt, 1.6g fibre…

P60 P60 P61 MAKE IN 40 MINS Madeleines with lemon & thyme drizzle Keep little hands occupied – if a little sticky! – by letting them drizzle these elegant French madeleines with a simple citrussy icing Makes 18 Prep time 20 mins Cooking time 20-25mins You’ll need… 1-2 non-stick madeleine trays or tins • 3 medium free-range eggs • 100g caster sugar• Grated zest of 2 lemons, plus 1-2 tsp juice for icing• 85g plain flour, plus extra for dusting• 4 tsp cornflour• 1 tsp baking powder• 125g lightly salted butter, melted• 3 tbsp icing sugar• Fresh thyme leaves or fresh fennel pollen, depending what’s in season 1 Heat the oven to 190°C/fan 170°C/gas 5. Put the eggs and sugar in a large mixing bowl or stand mixer and whisk/beat…

Ginger drizzle traybake Try changing up the icing next time with lemon or orange. Or use regular icing sugar mixed with a little water and ginger syrup Makes 16 Prep time 15 mins Cooking time 40-45 mins, plus cooling You’ll need… 20cm x 30cm cake tin, greased and lined with baking paper • 250g unsalted butter, cubed• 125g golden syrup• 250g light muscovado sugar• 1 tbsp vanilla bean paste• 4 large free-range eggs, beaten• 300g self-raising flour• 1 tbsp ground ginger, plus extra• 2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup• 3 tbsp natural yogurt• Finely grated zest and juice of 1 lime• ½ tsp salt For the icing • 170g unsalted butter, softened• 170g golden icing sugar• 340g full-fat cream cheese• Grated zest and juice…

Basic white loaf Watching dough transform from a few simple ingredients into a golden loaf is one of the great pleasures in cookery. Once you’re confident with this basic recipe, experiment with flavours and techniques Makes 1 loaf (12-15 slices) Prep time 45 mins Cooking time 30-35 mins, plus rising/proving You’ll need… Baking sheet; clingfilm; small roasting tin; sharp knife • 15g fresh yeast (or 7g dried active yeast)• ½ tsp caster sugar• 290ml lukewarm milk• 450g strong bread flour, plus extra for dusting• 2 tsp salt• 1 medium free-range egg, lightly beaten, plus 1 extra for glazing• Oil for greasing Per slice (based on 15) 123kcals, 1.7g fat (0.7g saturated), 4.1g protein, 23.3g carbs (1.5g sugars), 0.7g salt, 1.2g fibre 1 Dissolve the yeast and the sugar in a little…