Get baking savvy with top tips for easy and delicious treats to make at home – The Sun

LOCKDOWN is sending the nation baking mad.

Google says searches for “how to bake bread” have risen an incredible 3,600 per cent.

So I asked Savers to send me snaps of their delicious bakes.

Talented Esme Thomas, 15, from Watlington, Oxon, sent me a picture of her freshly baked treats — and I was so impressed I just had to get her savvy baking tips . . .

EASY PEASY: Esme says: “My easiest bake from cupboard essentials is shortbread biscuits. They are fun to make and only require three ingredients: Sugar, butter and flour.”

My tip: There are plenty of recipes that require minimal ingredients. Take a look in your cupboard and note down what you have, then search for recipes that match your ingredients. Plus, check out our three-ingredient dessert recipes at

BORROW & LEND: Esme says: “If you own chickens or know somebody that does, that’s a great way to source cheap and ethical eggs for your baking.”

My tip: Most of us don’t have chickens, so check out Facebook Marketplace to see if anyone is selling any eggs from their chickens. Perhaps you could repay them with some baked goods. You can do this for other ingredients such as honey, too.

HANDY HACKS: Esme says: “To check if your eggs are OK to use, put them in water. If they float you’re good to go, but if they sink they’re probably past it. To get the most juice from a lemon, microwave it for 20 seconds and it will be much easier to get all the juice out.”

PREP ’N’ GO: Esme says: “You can make most cookie doughs in bulk, then freeze the excess in balls to take out and bake whenever you fancy a cookie.”

My tip: Before throwing out any leftover ingredients or mixtures, always check if you can it freeze first. I always freeze any leftover pastry — it all adds up and can be used to make something else in the future.

  • Find more of Esme’s tasty treats on Instagram @essiebakes.xx.

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Reader's saving tip

JOHN LOCKE, from Bucknell, Shrops, says: “Don’t waste broccoli, cabbage and cauliflower stalks. Use them in soups, stews, stock or roast them after peeling off woody bits.”

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