The Huffington Post’s foodie-offshoot Homemade, has written a cool little article about me, my book and included a couple of recipes too, including my awesome bacon biscotti recipe!

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https://www.homemadebyyou.co.uk/recipes/baking/barbecue-bacon-biscotti

 

Here’s an excerpt:

But biscuits? Biscuits we like.

Speedy, simple, scrumptious, honest one-bowl goodness; minimal mess, maximum taste and ready in the time it takes Kanye West to tweet his way to 10 new enemies. Biscuits are the bake that needs to be revived.

Leading the charge to the biscuit tin is Bee Berrie. A microbiologist by trade, she switched petri dishes for pastel frosting in 2012, and now heads up her own bakery in London. She’s made a giant replica Kinder Egg for ITV, baked a 15-stone edible Marc Jacobs perfume bottle and shown her mad skills on telly with king of kooky chef Heston Blumenthal. With her debut biscuit cookbook out, she’s evangelical on the crumbly joy of cookies.

But according to Bee, biscuits are best. “They’re quick, easy and more versatile than cake,” she tells us. “They have short bake times, last for ages and leftover dough can be whacked in the freezer for another time.”

As for top tips, it’s all about going one of two ways: “Either pick flavours that complement each other (like chocolate and coffee), or flavours that contrast (like bacon bits and maple syrup). Rosemary works well with citrus fruits, warm spices like cardamom are a treat with butter or creamy frosting, and nut butters are brilliant with chocolate.”

And, fortunately, the biscuit train is easy to adapt to vegan/dairy-free/gluten-free needs. “I make my own blend of chickpea and rice flour for people who can’t tolerate wheat, and replace butter with avocado when I need to,” says Bee. “It works like a charm and you can’t taste the fruit at all – it just gives them a creamy texture.”

Try some of Bee’s recipes below and tweet us a picture when you’re done @homemade

Full article: https://www.homemadebyyou.co.uk/articles/cooking/put-down-that-lemon-drizzle-people-its-time-you-got-re-acquainted-with-baking-biscuits?preview=16012272

 

My first recipe book called Bee’s Brilliant Biscuits is OUT in the UK yippee!

(You can order it online here: http://www.amazon.co.uk/dp/1910496464 )

We had a little party to celebrate, at the most beautiful venue, Paper Mill Studios in Islington, and it was a little bit of a blast! Drinks were provided by Kamm & Sons, Dalston Cola, Joe’s Tea and Camden Hells Lager, and food, in the form of sweet and savoury biscuits (of course) was provided by my recipe book, with some additional amazing cheese from Daylesford Organic. (links below).

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We baked around 1000 biscuits for the event, with recipes ranging from our famous jammy dodgers, to our gluten and dairy free chocolate and avocado cookies, and we also had some takeaway dog treats on standby too.

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Around 110 people came, a mixture of friends and family (thanks for coming Mum), and some of my awesome kitchen neighbours too. It was great to finally meet Elaine Stocks from BBC Good Food, Felicity Cloake, and lovely to see Edd Kimber, Chetna Makan and Juliet Sear again too.

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We had a biscuit decoration workshop run by a member of my team called Gina, a giant biscuit mural that we coloured in with edible pens and put on the wall by Laura my kitchen manager. Charlie Philips, my good friend and prop stylist for the book, made an incredible biscuit piñata, which was filled with hundreds of iced gem cookies – here are some pics of it in action:

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Here are some kind words written by my Topshop events team client: wow!

BEE’S BRILLIANT BISCUITS.

“When you work in events and you go to events organised by other people, it’s hard not to critique where they’ve gone wrong and moan about what you would have done differently. I know it makes me sound like a prick but it’s often something I can’t help myself doing. Last night I went to an event that was absolutely perfect, it was organised better than I ever could have done myself and every single aspect made me smile.

Bee Berrie is is mastermind behind the Bee’s Bakery biscuit phenomenon and has been baking the best Jammy Dodgers in London since she gave up a career in science back in 2012. Bee has now branched out beyond just baking delicious little treats and is passing her skills onto the world with her amazing new book Bee’s Brilliant Biscuits. It’s no lie either, her biscuits are brilliant and I couldn’t recommend them more.”

Kamm & Sons: http://kammandsons.com

Dalston Cola: http://www.dalstoncola.co.uk

Joe’s Tea:http://joesteacompany.com

Daylesford: http://daylesford.com

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BEE’S BRILLIANT BISCUITS!

Get your baking guns pumped everyone…my book is taking shape and will DROP onto shelves of awesome booksellers in March 2016!

I’ve started receiving layouts and the cover image (its a cracker!), so here’s a little taster of some of the visuals for you.

 

BOOK layouts

There are recipes wildly ranging from classic shortbread, to cookies kids can bake, to delicious healthy vegan bakes, from bacon biscotti for meat-lovers to homemade biscuits for your pooch and EVERYTHING in between…

Here are the vital statistics:

Published by Pavilion Food: http://www.pavilionbooks.com

Shot by Liz and Max Haarala Hamilton: http://www.haaralahamilton.com

Food styled by me myself and I: http://beesbakery.co.uk/about-bee/#sthash.whJvJVY1.dpbs

Prop styled by Charlie Philips: http://seephillips.com/art-dept/

OUT: March 3rd 2016

Recipes will include:

  • Vegan cookies
  • Jammy dodgers
  • Gingerbread houses
  • Cookie beach houses
  • Dog biscuits (homemade)
  • Tangerine and Thyme
  • Freezer roll cookies
  • Sea salt and burnt butter cookies
  • Iced gems
  • Gym bunny biscuits
  • Chocolate and avocado cookies
  • The ultimate chocolate cookie
  • Rubbish bin biscuit
  • Cookie cakes
  • Beetroot whoopie pies
  • Bacon and maple syrup cookies
  • and MANY MANY MORE….