Ask most Vogue editors what their snack of choice is as they travel from show to show during London Fashion Week, and the answer will be… Haribo. But as much as we love the sugary hit of a Starmix or Tangfastic, this season, we’ve turned to Blighty’s favorite baker Mary Berry for some guidance on what to eat while dashing from BMW to front row and back again. After cementing her status as a national treasure (and inspector of soggy bottoms) in The Great British Bake Off tent, Berry became a beloved star of LFW in September 2023, when she starred as the beaming face of Burberry’s collaboration with posh greasy spoon Norman’s, where builder’s tea, fry-ups and buttered toast were served aplenty. As LFW kicks off, Berry shares three snack recipes to keep editors’ satiated on the ground.
Ant Duncan
Sun-dried Tomato and Rosemary Biscuits
Makes 48 biscuits
Ingredients
- 115g (4oz) Parmesan, grated
- 55g (2oz) sun-dried tomatoes, chopped
- 2 tablespoons chopped fresh rosemary, plus extra for rolling
- 125g (4 1⁄2oz) plain flour
- 115g (4oz) butter, cubed
Method
- Measure the Parmesan, tomatoes, and rosemary into a food processor. Whiz until finely chopped. Add the flour and butter and whiz again until the mixture comes together and forms a dough.
- Divide the dough in half and roll each half into a tube measuring about 15cm (6in) long and 3cm (1 1⁄4in) diameter. Roll the tube in the extra rosemary, then wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Line two large baking trays with non-stick baking paper.
- Slice each tube into 24 thin rounds and arrange on the baking trays. Bake in the preheated oven for about 10 to 15 minutes until lightly golden. Leave to cool on the baking trays for a few minutes, then lift on to a wire rack to cool completely.
Ant Duncan
Very Best Scones
Makes 20 scones
Ingredients
- 450g (1lb) self-raising flour, plus extra for dusting
- 2 rounded teaspoons baking powder
- 75g (3oz) butter, softened
- 55g (2oz) caster sugar
- 2 large eggs
- about 225ml (8fl oz) milk
Tip
Make Wholemeal Scones by using 450g (1lb) wholemeal self-raising flour instead of white. You may need to add a little more liquid to make the dough.
You could make 8 to 10 large scones using a 9cm/3 1⁄2in cutter.
Method
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Lightly grease two baking trays.
- Measure the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the eggs together and make up to a generous 300ml (1⁄2 pint) with the milk. Place about 2 tablespoons of the mixture aside in a cup for glazing the scones later. Gradually add the egg mixture to the dry ingredients, stirring until you have a soft dough. The scone mixture should be on the wet side, sticking to your fingers, as the scones will rise better.
- Turn the dough on to a lightly floured surface and flatten it out with your hand or a rolling pin to a thickness of 1 to 2cm (1⁄2 to 3⁄4in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing the cutter straight down into the dough (as opposed to twisting it), then lifting it straight out. This will ensure that the scones rise evenly and keep their shape. Gently push the remaining dough together, knead lightly then re-roll and cut more scones.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg mixture to glaze. Bake in the preheated oven for about 10 to 15 minutes, until well risen and golden. Transfer to a wire rack and leave to cool, covered with a clean tea towel to keep moist.
- Serve cut in half and spread generously with strawberry jam. Top with a good spoonful of clotted or whipped cream, if you like.
Ant Duncan
Seeded Nut Loaf
Makes 1 loaf
Ingredients
- 4 large eggs
- 3 tablespoons olive oil
- 115g (4oz) dried cranberries, finely chopped
- 5g sea salt
- 115g (4oz) mixed seeds (these are readily available as mixed bags)
- 150g (5oz) pistachio nuts, chopped
- 75g (3oz) walnuts, chopped
- 75g (3oz) skin-on whole almonds, chopped
Method
- Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the base and sides of a 900g (2lb) loaf tin with non-stick baking paper.
- Break the eggs into a large bowl and beat with a fork until combined. Add all the remaining ingredients and mix well.
- Pour into the prepared tin and bake in the preheated oven for 45 to 50 minutes until golden brown and firm in the centre. Cool on a wire rack.
