Sugar Street Studios

01/29/2025

Cherry Hazelnut Linzer Cookies - Recipe Share! ❤️🍒

Because nothing says I love you more than a little laboring of love in the kitchen! Linzer cookies aren’t difficult but there are a few steps to creating the cut out sandwich cookie which take up a bit more time. So worth it though and I love this hazelnut flavour twist!

💕If you’d like the full “how to” sent to your DM’s comment 💕VALENTINES 💕and I’ll send it over.💕Otherwise save this post for later!

RECIPE
400g plain flour sifted
175g golden caster sugar
¾ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
150g hazelnuts (toasted see below)
225g unsalted butter (room temp)
2 egg yolks
2 tsp vanilla bean paste
black cherry preserves
Icing sugar
Heart cutters
________

1. In a bowl whisk together the flour, sugar, baking powder, salt & cinnamon.

2. Toast hazelnuts in the oven for a few minutes and rub the skins off with a clean tea towel.Place the hazelnuts into the food processor and pulse until they are finely ground.

3. Now tip the flour mixture into the processor and pulse until blended. Add vanilla & yolks and combine until a dough forms. Form into 2 discs, wrap in cling film & refrigerate for about an hour.

4. Preheat oven to 180C and line trays with baking parchment. Take one disc, place it in between two floured pieces of greaseproof & roll the dough thin (about 5mm)

5. Cut the heart shapes, making sure that you make a pair, one solid and the other with the heart cut out of it. Use a spatula to lift these onto the baking tray leaving space between each cookie. Depending on the size of cutter you should get 15-18 pairs of cookies from one dough disc. If baking all of the dough at once then repeat with the other disc of dough

6. Bake for 12 mins, checking after 10. The edges should be golden. Bake the inner hearts on a separate tray for 6 mins. Place cooked cookies on cooling rack but leave them on the baking sheet for 10 minutes before you try to lift them - they are delicate!

7. Once cool,add cherry preserves to the base cookie making sure you don’t go fully to the edges

8. Dust cookie tops with icing sugar & sandwich together

01/27/2025

I’m interested to hear your feedback guys.

Instagram and its gurus tell me I need to be consistent with what I post so that the algorithm shares my stuff with more people.

So does that mean going forward I
only post sculpted cakes, only post recipes or only post art on my feed???

Which of my content do you prefer to see? Or should I just continue mixing it up and screw the algorithm?

Would love to know what you think. I guess I should cue a poll here but I’m feeling grumpy with the rules so a good old fashioned comment would be awesome. Thank you!

PS - this cheese charcuterie board is cake, chocolate and sugar - Technically cake, spiritually art but definitely not a recipe…

12/14/2024

I made it to The One Show!

Thanks to Ollie Phelps for shouting out to the British Wizards of Baking - me and Elizabeth. Lets show these Americans what we are made of!

Wizards of Baking is finally, FINALLY coming to the UK on Tuesday 17th December via Prime Video - next week!!! The finale airs in the US on Thursday 19th so probably best to avoid my posts if you don't want any spoliers!

I never in a million years thought that moving to New York would give me the opportunity to come back to Leavesden, back to my old film world, making cakes on the sets of and for, Harry Potter.

Its still a pinch me moment!

11/27/2024

Just sharing this here for those that were asking!

This is a replay of the Instagram Live we recently did talking about our experience on Food Network's Wizards of Baking. We talk about what is was like worki...

11/12/2024

11/10/2024

Im going to apologise in advance for the one track subject of my forthcoming posts! These photos were taken on the first night of the competition - did you know we filmed through the night? I think we all look pretty fresh considering ....😆