Three Ingredient Baking

Why not rival the Bake Off Professionals the simple way, with just three ingenious ingredients?

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· Make deliciously decadent golden shards of honeycomb to fold into ice cream or pile high on a showstopper cake.

· Magically fluffy scones for a quintessentially quick cream tea.

· Your very own slice of the tropics with dark chocolate and coconut bounty bars.

· Or bake crisp, light-as-a-pillow palmier pastries. Delicious French "palm trees" filled with cinnamon sugar.

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This book makes baking easier than you ever thought possible, with 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savory bakes, and frozen treats.

No long lists of ingredients here! These are fast, fun, and affordable recipes to suit busy lives, small budgets, total beginners, and anyone looking to whip up something delicious at the very last minute, including gluten- and guilt-free options.

Once you discover the alchemy of Three Ingredient Baking, you won't look back.

Sarah Rainey has been baking, cooking, eating, writing, and thinking about food for as long as she can remember. Originally from Belfast, she studied Law at Cambridge and has been a national newspaper feature writer for the past seven years. Sarah edited How to Jug a Hare: The Telegraph Book of the Kitchen in 2015. In her day job, she writes on a range of diverse subjects, from new-fangled kitchen gadgets to people who keep pet goats. Her dream is to one day open a tea shop selling freshly baked cakes, scones, and biscuits. Sarah's culinary achievements to date include baking a sticky ginger sponge for Mary Berry, cooking in the Masterchef kitchen and making 339 tray-bakes in a single weekend (and surviving to tell the tale).