Stephanie Garrett

My first time making ganache, I used half cooled for a filling and spread the rest when it was still warm on top. It had a shiny coating, and as a filling was nice creamy chocolaty texture. This is bookmarked as a favourite now.

Made no changes, I had a few problems with the pastry, don't have much pastry experience, tried to roll the pastry, & kept sticking, was very warm in my kitchen, so put it in the fridge for a while, tried again & failed, in the end I flattened bits at a time & formed it together to make a pie case. it looked ready after stated time, but the juices from the apples was still bubbling on the top, so wasn't certain if it was definitely cooked, so left in oven for 5 extra mins to make certain crust at bottom and cheese would be cooked. Turned out perfect, except base was a little stuck to the pie dish. Prized it off & maintained most of the crust at bottom intact. Pastry was crumbly, crusty & buttery, apples yummy. Took this to work for colleagues following day, serves with fresh cream. Was a hit.

I used a plain old cake tin, followed recipe to a t, except I used jarred ginger root. I love ginger, I wanted a more of a sticky ginger cake, so maybe I should have followed a recipe that included syrup or something, & thought the ginger flavour was subtle, so made up for this by making a ginger orange butter cream decoration. This was easy to follow and turned out tasty & moist, no complaints from my partner or colleagues at work. 8

this recipe made a really good crust, I used exactly the stated amount of ingredients, and found this crust too thick, but that was only because it was only two of us eating it, so for a family 4+ this thickness would be great, will use 1/2 the amount for a thinner crust next time if it's just for two of us. Forgot to take a photo, will do next time, as there definately will be. Very easy to do and not time consuming.

I made two batches of these, the first batch I put in the freezer for 5 or so minutes as I have made biscuits before which have over spread, & my kitchen was too warm. But soon realised that they were not going to spread much at all, and turned out more like little golden rugby balls. My second batch I didn't put in fridge or freezer, and patted them slightly around the edges to try and maintain a circular formation which seemed to do the trick as they spread nicely and kept circular. I didn't time them exactly so not sure whether they were in for stated time exactly, I just kept an eye on them until they were golden. Both batches tasted the same and were coconutty delish, not as chewy as I'd hoped, but my partner prefers them more crunchy anyway. Easy to make, I had some chocolate in the fridge, so drizzled a little on.

turned out perfect, I took some of the previous suggestions in the reviews, I used 1/2 butter 1/2 margarine, used mainly molasses in my biscuits, as that is all I had, and used only 1 tsp of baking soda. My first batch were crispy, the rest I didn't bake quite as long (1-2mins) and they turned out nice and chewy, I prefered the chewy ones, my partner the crispy ones. Will be making these now for friend and family visits:-)