We're baking up a storm this autumn. As part of our #MorrisonsBakingIt event, we’ve teamed up with @selasigb again who will be sharing some of his favourite baking recipes over the next couple of months.

Make sure you keep checking back for the full recipes! 

Jammy Dodgers

Makes 18 | 1 hour


For the biscuits:

  • 300g Plain flour
  • 170g Unsalted butter
  • 115g Caster sugar
  • ½ Tsp salt
  • 1 Tsp Vanilla bean paste
  • 1 Medium egg

For the jam:

  • 380g Fresh Strawberries, cleaned
  • 180g Jam sugar (pectin based)
  • Juice of one lemon
  • 1 Tsp Vanilla bean paste 
  • ½ Tsp salt

To make the biscuits:

  1. Rub together the flour and butter by hand until it resembles fine bread crumbs. Add in the sugar, salt and vanilla mix until combined. Avoid overworking the dough. Break the eggs into the mixture and bring together to form a smooth dough.
  2. Roll the pastry out thinly (0.5mm) between two silicone mats or parchment paper and chill (Freeze for 15 mins or refrigerate 30mins).
  3. Make the jam during the chill time (see method below).
  4. Preheat the oven to 180°C fan. Use a 6.5cm fluted cookie cutter to cut out 36 shapes. Bring the dough back together for more cut outs (be careful to not overwork the dough the second time around). Half the cut outs and using a 1cm heart shaped cutter, cut out hearts in the centre of 18 cookies. Place cookies onto a mat on a tray and freeze for 10 mins
  5. Bake for 9-10mins and allow to cool on the tray once baked.

To make the jam:

  1. Cook all the ingredients in a pan on medium heat for 20-30 mins or until temperature reaches 100-105°C.
  2. You can also test this by placing a side plate in the freezer. When the plate if frozen, drop a ¼ of a teaspoon of jam onto the plate. It should set within seconds as you push against it using your finger.
  3. Pour the jam into a bowl and cover with cling film ensuring the film is in contact with the jam and allow to cool.

To assemble the biscuits:

  1. Pour the jam into a piping bag. Pipe the jam in the circular motion in the centre of the bottom half of the cookie (side without the heart cut out).
  2. Place the heart cut out onto the jam base and press lightly, set aside.
  3. Repeat the process for the remaining biscuits. Serve with tea or as is.

Souffle Cheesecake


  • 140g cream cheese
  • 65g whole milk
  • 45g unsalted butter
  • 4 egg yolks (70g)
  • 40g plain flour
  • 166g egg whites
  • 80g caster sugar


  1. Preheat the oven to 145*C (fan oven). Line a 6 inch cake tin with parchment paper.
  2. Add the cream cheese, whole milk and butter together in a bowl and cook over a saucepan of water until the butter is melted. Remove from the heat and allow to cool slightly.
  3. Hand whisk the yolks into the cream mixture until fully incorporated. Then add the flour and keep whisking to combine into the mixture. Strain the mixture through a sieve to further remove any lumps of flour and then set aside.
  4. Now onto the meringue. Begin by whisking egg yolks until it begins to foam. Add the sugar in 3 stages and keep whisking until it forms stiff peaks. Then gently fold the yolk mixture into the meringue. Add your mixture to your lined baking tin, fill to ¾.
  5. Place the cake tin in a large roasting tin and then add warm water to the roasting tin to halfway. Bake for 30 mins.
  6. Lower the oven temperature to 110*C after 30 minutes and open the oven door for 45 seconds to let out some steam.
  7. Close the oven and bake for a further 30 minutes. Once baked, carefully remove from the baking tin and serve.

Spiced Chocolate Tart


For the pastry:

  • 125g unsalted butter
  • 90g icing sugar
  • 30g ground almond
  • 0.5 salt
  • 5g vanilla bean paste
  • 220g plain flour
  • 30g cocoa powder
  • 1.5 Tsp ground mixed spice
  • 1 Medium egg, beaten

For the caramel:

  • 265g sugar
  • 150g Double cream
  • 30g liquid glucose
  • Pinch of salt
  • Vanilla bean paste
  • 110g Unsalted butter

For the ganache:

  • 200g Double cream
  • 25g liquid glucose
  • 200g Milk chocolate
  • 55g unsalted butter, cold
  • 1 Tsp ground cinnamon (Alternatively infuse the cream with one cinnamon stick)

For the tuille:

  • 45g unsalted butter, room temp
  • 50g icing sugar, sift
  • 50g egg whites
  • 45g plain flour
  • 6g cocoa powder
  • 1.5 Tsp nutmeg

To make the pastry:

  1. Make a dough in order as ingredients appear and chill. Rub all the dry together until they resemble fine breadcrumbs. Bread in the eggs and form a dough.
  2. Chill for 30 minutes. Line pastry case and bake for 18-20 minutes ‘165C fan.

To make the caramel:

  1. Make a dry caramel.
  2. Warm and glucose and cream together. Add to the caramelised sugar and stir. Cook until temp reaches 105c.
  3. Add some salt and vanilla and allow to cool. Once cool enough (30c) stir in the butter until melted and cover with film.

To make the ganache:

  1. Warm cream and glucose together (do not let it come to a boil).
  2. Melt the chocolate and mix in with the cream mixture until smooth and shiny. Stir in the butter and cover until ready to use.

To make the tuille:

  1. Beat the sugar, nutmeg and butter until smooth.
  2. Gradually add egg whites and flour in rotation and stage (paste).
  3. Spread onto a silicon mat using hand cut out stencil and bake at 170 for 6 minutes. Shape whilst still warm.

To assemble:

  1. Fill pastry case with caramel. Cover with cooled ganache. Sprinkle with some cocoa powder, and decorate with tuille.