Archive for July, 2015

Bake Off Is Back

Posted on: July 27th, 2015 by Harriet Low No Comments

So we finally have a start date for The Great British Bake Off series 6! If I had a £ for every time someone has asked me when the show starts I would definitely be a millionaire by now! So bake yourself something tasty, put your feet up and remotes at the ready, as finally the tent flaps will open to a fab bunch of new bakers on WEDNESDAY 5th AUGUST at 8pm on BBC1.

Obviously Mary and I have been in the tent for the last couple of months observing and critiquing the new bakers, but the last couple of weeks have involved leaving the tent and chatting to the press about the new series so we can answer all of your questions. We both can’t believe what a huge success the show has been and this year interest in the programme has been bigger than ever. So far I have done interviews with Observer Food Monthly, Radio Times, TV Times, Heat, Women’s Own, OK, Grazia, Mirror, Sun and Woman & Home among many others!

So what’s going to happen in the tent this year? Well what happens in the tent stays in the tent, (well until it goes out on the BEEB!), but if you follow me on Twitter @PaulHollywood or Instagram @bakerhollywood you might just get some extra details! I can’t wait to find out what you think of the bakers and of course of the bakes.

Happy Baking!

Buttery Shortbread Biscuits

Posted on: July 15th, 2015 by Harriet Low 1 Comment

1. Lightly butter 2 trays, or line with baking parchment.

2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.

3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.

4. Meanwhile, heat your oven to 170°.

5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.

Baking Hot

Posted on: July 2nd, 2015 by Harriet Low No Comments

Wow isn’t the weather scorching at the moment. Imagine how hot it’s been in the Bake Off tent! Let’s hope our bakers can keep their cool this season.

Last week my summer newsletter went out. For those that subscribe you now have the opportunity to try my stunning Strawberry and Rosewater Tart which is perfect for eating whilst watching Wimbledon, or my showstopper of a Blueberry Meringue Cake. If you haven’t signed up for the newsletter yet, sign up on my website now. As well as news and tips, the newsletter includes exclusive recipes and interviews with other foodies who inspire me. The next newsletter will be sent out at the end of the summer.

Those of you who follow me on Instagram @bakerhollywood will know after baking my first love is cars and bikes. I recently I have been enjoying a bit of both, not only checking out some incredible machines at the Henry Surtees Foundation but also getting the opportunity to jump on my bike with my son and head to the beach for an ice cream.

I also have some really exciting news this week. I was lucky enough to take part in the new series of Who Do You Think You Are for the BBC.  It was such a fascinating process and took me all over the place. Dates are yet to be announced of when the series starts, but keep an eye on my Facebook and Twitter and I will let you know as soon as I hear.

Happy Baking!