A Mummy Too

amummytoo.co.uk · British English

Emily Leary's easy recipes, cooking tips and fun activities, all designed with busy parents and inquisitive kids in mind.

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Last post: Aug 11, 2025
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Blue Cheese Scones
Aug 11, 2025 · original
These blue cheese scones are bold, savoury and wonderfully crumbly, with a golden crust, a soft, fluffy interior and generous crumbles of tangy cheese. They re quick to make, deeply flavourful, and make a great addition to a lunch plate or cheeseboard. The dough comes together in minutes and is built on the classic scone method: flour, baking powder and butter rubbed to fine crumbs, then brought together with milk to form a soft, light dough. The butter is kept cold so the scones rise well and have that lovely flaky texture when baked. And black pepper adds a gentle warmth to the mix, while fresh thyme leaves bring a subtle savoury note that pairs perfectly with the tangy richness of the blue cheese. You can strip the thyme leaves straight from the stems or give them a quick chop before mixing through the dry ingredients. Blue cheese is used two ways here. Most is crumbled into the dough
Chocolate Pistachio Cookies
Aug 11, 2025 · original
These chocolate pistachio cookies are soft, chewy, and packed with texture and flavour, thanks to golden toasted pistachios and heaps of melty milk chocolate chips. The dough is to make, easy to shape, and bakes in minutes, making these flecked green treats the perfect choice when you want a cookie with a bit of crunch and the perfect amount of richness. Toasting the pistachios before adding them to the dough isn t essential, but it does bring out their natural flavour and gives the cookies a satisfying crunch. The sweet nuttiness works beautifully alongside the milk creamy chocolate, while a touch of golden syrup in the dough helps keep the texture soft and chewy. The dough itself is light and sticky, coming together quickly in one bowl. Using an ice cream scoop or weighing the dough helps ensure even portions, giving you 20 generously sized cookies that bake up thick and soft in the ce
Mini Biscoff Cheesecakes
Aug 11, 2025 · original
These mini Biscoff cheesecakes are creamy, spiced, and indulgent, with a crisp biscuit base, smooth baked filling and a generous layer of Biscoff spread on top. They re individually portioned and easy to make, which makes them ideal for parties, gifts or simply keeping in the fridge for a few days of treats. The base blends both digestive biscuits (graham crackers) and Biscoff biscuits, giving a mix of buttery crunch and caramelised flavour. A quick bake helps set the base, ensuring it stays firm when topped with the creamy filling. The filling itself is rich but not too heavy, combining full-fat and light cream cheese with double cream, brown sugar and smooth Biscoff spread. The result is smooth and gently spiced, with a texture that s soft but sliceable. Baking the cheesecakes in a muffin tin keeps things neat and means no faffing with slicing. You can use paper cupcake cases for easy
Orange Cranberry Shortbread
Jul 1, 2025 · original
These orange cranberry shortbread biscuits are crisp, buttery and gently sweet, with bright citrus notes and chewy bursts of fruit in every bite. They re easy to prepare, slice neatly from a chilled dough log, and make a lovely addition to a biscuit tin or a gift to take to friends. The combination of orange zest and dried cranberries brings a fresh, slightly tart flavour that lifts the richness of the shortbread. The cranberries, once baked, turn soft and chewy, like little bursts of candy-like fruitiness scattered through the crumb. To make the dough, you'll start by rubbing the orange zest into the sugar. This helps release the citrus oils, giving the dough a beautifully fragrant base. After that, the dough is made the traditional way, with cold butter rubbed into flour and sugar until you reach a sandy crumb. A touch of cold water brings everything together, then the cranberries are
Bourbon Biscuit Cheesecake
Jul 1, 2025 · original
This bourbon biscuit cheesecake is rich and velvety, with a crisp biscuit base and a dark chocolate filling that's both smooth and deeply chocolatey. It s finished with a scattering of biscuit crumbs and whole bourbons for a nostalgic, striking finish that makes it ideal for celebrations or relaxed weekends when you want something indulgent. The base is made entirely from crushed bourbon biscuits and a little melted butter, which sets into a firm, chocolatey crust after a short bake. Using bourbons instead of plain digestives or graham crackers adds extra flavour from the start, as well as hit of that distinctive cocoa-and-cream flavour. The filling is made primarily with cream cheese and double cream, plus eggs to bind, sugar for sweetness and a touch of flour for structure. You only need to whisk the ingredients gently to keep the filling light and even. Then in goes a generous amount
Battenberg Cheesecake
Jun 25, 2025 · original
This Battenberg cheesecake is a playful fusion bake that combines the nostalgic charm of a British classic with the rich, creamy decadence of a baked almond cheesecake. With a biscuit base, swirled pink and yellow filling, a jammy top and slices of actual Battenberg cake as decoration, it s a showstopping dessert that s as joyful to look at as it is to eat. The biscuit base is quick to make. You'll stir melted butter into crushed digestives (graham crackers), press the mixture into the base of your tin and bake briefly to set. The cheesecake itself is a classic mix of cream cheese, cream, sugar and eggs, gently baked until just set for a perfectly creamy texture. Almond and vanilla extracts give the filling that familiar Battenberg flavour, while the pink and yellow food colouring adds visual fun. Swirling the colours together before baking creates a marbled effect inside the cake, givin
Baked Mint Chocolate Cheesecake
Jun 25, 2025 · original
This baked mint chocolate cheesecake is rich, smooth and indulgent, with a crisp biscuit base, a dark chocolate and peppermint filling, and an eye-catching mint chocolate topping. It s a striking dessert that s easy to make ahead and perfect for when you want something a little more grown-up and dinner party worthy than a standard mint-choc treat. The base is made with bourbon biscuits, which bring a deeper cocoa flavour than digestives/graham crackers and complement the dark chocolate filling. A little bit of melted butter and a quick bake helps set the crust so it holds its shape beneath the creamy top layer. The filling is a classic baked cheesecake custard, made with full-fat cream cheese, double cream and eggs, sweetened with caster sugar and set with a little flour. The addition of melted dark chocolate give a rich colour and intense flavour. Peppermint extract is added sparingly t
Halloumi Pizza
Jun 25, 2025 · original
This halloumi pizza combines classic Italian cuisine with a Cypriot twist. The dough is light, the mozzarella is creamy, and the halloumi is salty, stretchy and delicious. The dough is simple to make by hand and needs just a short rise to become soft, elastic and full of air. This gives you a chewy base with a puffed, golden crust. A quick dusting of semolina under the dough helps add a subtle crunch and keeps it from sticking to the tray. The toppings start with a layer of passata or leftover pasta sauce, followed by mozzarella for creaminess and halloumi for salty, chewy richness. Grating the halloumi helps it distribute evenly across the pizza and encourages it to caramelise at the edges. Red onion slices add sweetness, tang and a little bite, and a drizzle of pesto lifts everything with herby freshness. If your pesto is too thick to drizzle, you can loosen it with a little olive oil.
Air Fryer Coffee Cake
Jun 25, 2025 · original
This air fryer coffee cake is soft, rich and full of flavour - a moist, tender and richly flavoured coffee-cocoa base, topped with a smooth, whipped coffee frosting. It s made in a small tin, which gives it a compact size that cooks perfectly in the air fryer and is ideal for sharing in generous slices. The sponge starts with a liquid base of oil, milk, egg and golden syrup, which keeps it moist and helps round out the intensity of the coffee and cocoa. Together, the cocoa powder and instant coffee give the sponge a deep, almost espresso-like flavour that s warming and robust without being bitter. Self-raising flour and a little bicarbonate of soda give the cake its body and lift. Once whisked together, the batter is smooth and pourable, making it easy to transfer into a lined tin. A pleated foil lid helps shield the surface in the direct heat of the air fryer, ensuring a good rise and a
Goat's Cheese Scones
Jun 24, 2025 · original
These goat s cheese scones are warm, crumbly, and packed with savoury flavour, with golden edges, a tender crumb and pockets of tangy cheese throughout. This recipe puts a savoury twist on the traditional scone by swapping sugar and dried fruit for goat s cheese and aromatic sage. The result is a bake that s still soft and light in texture but with a bold, moreish flavour and a slightly crisp top - ideal served as part of a lunch spread or with some piping hot soup. The recipe is quick and simple and doesn't call for any specialist equipment, making it an easy but impressive bake to add to your savoury repertoire. The dough requires just a handful of ingredients. You'll start with self-raising flour and baking powder for lift, with cold butter rubbed in to create that characteristic short, crumbly texture. A touch of black pepper adds subtle warmth without overwhelming the other flavours

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