Flecked with golden fruit, this rich buttery dough has a delicate crumb—the result of an extra rising.
Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.
Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
The dough is enough to make a dozen moist, nutty-flavoured rolls or two delicious loaves of bread.
The large percentage of gluten in bread flour gives this dough strength and structure for a good rise.
The beauty of our twist on a pizza Margherita is in its simplicity. The no-cook tomato sauce, fresh mozzarella and basil don't need fussing over chewy and tender dough like this.
These delicately flavoured and textured cookies are fast and simple to make. Be sure not to overprocess the dough.
This brunch treat is made by forming the dough in the traditional à tête style (individual buns with a smaller dough ball, called a "head," on top), so everyone gets a serving with the perfect mix of dark-golden exterior and soft, buttery interior. Serve with our Orange Cardamom Butter (link to recipe, below).
Shaping cookie dough into logs, ready to slice and bake, is an ideal way to have cookies ready to enjoy quickly whenever you need them or crave them. Here¹s the basic butter-and-sugar-rich dough with candied cherries, but you can add to it or dress it up as your whims dictate.
Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.
