I am a bit of a nerd. This I definitely know. I was probably doomed from the age of 5, at which point Star Trek became my favourite TV show. I had my own uniform and communicator. I have strong views about the political system of Star Wars. My biggest regret from my wedding is that my pair of Spock ears was stolen. (Who steals the bride’s Spock ears? Honestly.) So I’m not sure if I’m not a vlogger person because I’m old. (Maybe) or because I’m just not cool and hip enough to know about them. (Definitely.) I have a particularly hip fashionista teenage cousin and I’m going to have to ask her about the makeup tips and beauty vlogs from Tanya Burr.
What I do know is that Tanya has released a cookbook which will really resonate with her teenage audience. It is definitely aimed at those who are interested in beginning to bake (and have a sweet tooth) who would love to improve their skills and contribute a tasty dessert to family parties. The book had a great spread between some good tea loaves and incredibly gooey desserts: the earl grey tea loaf would be perfect to have a slice as an afternoon snack, while the buttons and Malteser covered Sunday cake would be deadly for a special occasion.
Burr is also inspiring her readers to remake popular treats at home: versions of the Hummingbird Bakery’s rainbow cake and the chocolate chip shortbread from Starbucks. Tanya is absolutely right that making favourite snacks at home is always better (and less expensive) and a cookbook which encourages experimentation and fun with baking is definitely an worthy addition to the cookbook shelf.
Chocolate Chip Shortbread (from Tanya Bakes)
250g plain flour
75g caster sugar
175g cold butter
75g milk chocolate chips
75g white chocolate chips
Golden or brown sugar for sprinkling
Crumble together the flour, plain sugar and cold butter – the dough should have the consistency of breadcrumbs.
Mix in chocolate chips.
Roll the dough onto a floured surface and cut into pieces.
Place on greased baking sheet.
Bake at 180C for approximately 20 minutes, until the sides are lightly browned.
Allow to cool.