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Why not rival the Bake Off Professionals the simple way, with just three ingenious ingredients?
· Make deliciously decadent golden shards of honeycomb to fold into ice cream or pile high on a showstopper cake.
· Magically fluffy scones for a quintessentially quick cream tea.
· Your very own slice of the tropics with dark chocolate and coconut bounty bars.
· Or bake crisp, light-as-a-pillow palmier pastries. Delicious French "palm trees" filled with cinnamon sugar.
This book makes baking easier than you ever thought possible, with 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savory bakes, and frozen treats.
No long lists of ingredients here! These are fast, fun, and affordable recipes to suit busy lives, small budgets, total beginners, and anyone looking to whip up something delicious at the very last minute, including gluten- and guilt-free options.
Once you discover the alchemy of Three Ingredient Baking, you won't look back.
About the Author
Sarah Rainey has been baking, cooking, eating, writing, and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge and has been a national newspaper feature writer for the past seven years. Sarah edited How to Jug a Hare: The Telegraph Book of the Kitchen in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. Her dream is to one day open a tea shop selling freshly baked cakes, scones, and biscuits. Sarah's culinary achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 tray-bakes in a single weekend (and surviving to tell the tale).
"Fast, fun and affordable recipes suit busy lives, small budgets, total beginners, and anyone looking to whip up something delicious at the very last minute." —Choice Magazine
"There's no excuse for not baking with this wonderful book . . . create delicious desserts easily." —Cake Masters
"Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss." —Daily Mail
"We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients! This book has it all." —Good Food
"Have a sweet tooth but don't have the time or equipment for complicated baking? This handy book might just have the answer. Her way of baking is easier and more economical . . . we love the fun layout and easy instructions that ensure even novice bakers will be successful." —Independent
"Super-quick and super-easy indulgent recipes." —Sun
"These budget-friendly sweet treats use three ingredients that you're likely to have in the cupboards already!" —BBC Easy Cook
"Three is the magic number with these quirky, easy recipes." —Sainsbury's Magazine
"A marvel of kitchen alchemy with 100 recipes using exactly three ingredients each." —Daily Express