Edd Kimber

1 week ago | eddkimber.substack.com | Edd Kimber

This post is sponsored by OoniI have been living with my renovation-kitchen for almost six months now and the end is almost in sight! After close to six months of baking in my spare room and washing dishes in the bath, I should finally have an operational (if not quite finished) kitchen by this weekend! It has gotten to the point where I’ve actually started daydreaming about what I am going to cook and, more importantly, bake in the new space.

3 weeks ago | eddkimber.substack.com | Edd Kimber

🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, also unlocks access to the full archive of past recipes.

3 weeks ago | olivemagazine.com | Edd Kimber

Methodstep 1To make the streusel, put the flour, ground almonds, sugar and salt in a bowl, and stir to combine. Pour in the melted butter and stir until it forms a uniform, crumbly dough. Add the flaked almonds and stir again until they are evenly distributed. When ready the mixture should resemble a crumble topping with chunky (instead of powdery) bits. Put the bowl in the fridge and chill for at least 1 hr (it will keep chilled for up to two days).

3 weeks ago | eddkimber.substack.com | Edd Kimber

🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, also unlocks access to the full archive of past recipes.

4 weeks ago | eddkimber.substack.com | Edd Kimber

🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, it also unlocks access to the full archive of past recipes.