This week, Emily has #takenover bump’s blog to share her love of baking with a must-have biscuit recipe for every home baker…

It’s not a secret that everyone in the bump office loves a treat now and then, if you’re not aware of this – seriously where have you been?! Just check out our Instagram to see our love of food broadcast for everyone to see… office bakes, hot chocolates, freshly baked doughnuts, mega sandwiches from the one and only Chilli B’s, bagels, milkshakes and pretty much anything and everything the lovely town of Hitchin has to offer.

Of course we do have our good days, where we discuss the amazing new diets we are starting the following Monday, the number of calories our favourite snacks steal away from us (Have you ever checked the calories in a McDonald’s milkshake? Just one word, don’t! Lisa and George made this mistake – never again will any of us enjoy a McD’s shake!) and the inevitable ‘Ok no treats next week guys…promise!’ But either way, if it is our nominated Thursday treat day or the first day of a new diet – cake, food and recipes will always be a winner here at bump HQ!

It is no surprise then that we have well and truly hopped on the Bake Off bandwagon and any excuse for us to do some home baking and bring in for the 11am tea round is welcomed! To this day, I have to say I have stuck with cake – cupcakes, muffins and brownies, steering clear of all biscuits, for one reason only – I ALWAYS end up burning them or they just don’t turn out quite right! So, when a friend sent me this super easy recipe courtesy of Rachel Allen, I felt I just had to share! Needless to say, I will be bringing some in to the bump office this week – look out for a snap on Instagram! Happy Baking! x

Ingredients

225g of butter, at room temperature

110g Caster Sugar

275g Plain Flour

Method

1. Preheat the oven to 170C/gas 3.
2. Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy.
3. Sift in the flour and bring the mixture together to form a firm dough.
4. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13–15 minutes, or until they are light golden brown and slightly firm on top
5. Carefully transfer the cookies to a wire rack to cool.