Cotswold Flour Recipes

This Chocolate Packed Sourdough Loaf recipe from Elaine Boddy is made in collaboration with Montezuma's Luxury Chocolate! This fantastic Easter...

To celebrate St Patrick’s Day, our pro baker Sophie Carey shared her wonderful take on the Traditional Irish Soda Bread!...

British Flour meets Irish beer in this perfect St Patricks Day/British Pie Week recipe. A great winter-warmer or enjoy cold...

Whether you're looking for a Mother's Day recipe that mum will love, or you're after a great new biscuit bake...

Whether you're looking for an extra special recipe to impress your Valentine, or just a great Red Velvet Recipe option...

If you're looking for a regenerative pancake recipe for Shrove Tuesday (or any other day you feel like making pancakes)...

As part of Fibre February 2024, we've created this fantastic Rye Sandwich Loaf recipe to help you boost your fibre intake in the tastiest way possible! Pro baker Sophie Carey developed this great Malted Rye bake with some extra Churchill Strong White to give this loaf that great extra rise and colour! 

This step by step guide makes a super quick and easy Cotswold Crunch Loaf (or Rolls) using our flagship strong...

Baker: Sophie Carey Makes: Prep time: 30 minutesBake time: N/AFlours used: Matthews Italian Tipo 00 Method: Weigh your flour for...

Baker: Sophie CareyMakes: One Festive WreathPrep time: 30 minutes plus proving timeBake time: 45 minutes Flours used: Regenerative All Purpose...

Baker: Sophie CareyMakes: One TartPrep time: 30 minutesBake time: 45 minutesFlours used: Regenerative All Purpose Method: Preheat your oven to...

Makes: 1 standard loaf Baker: Elaine Boddy Method: Step 1: late afternoon/early evening, mix all of the ingredients together in...

This delicious Lemon Boterkoek (Butter Cake) is a perfect accompaniment for your tea or coffee. Pure indulgence, packed with sugar and butter - filling your mouth like a wonderful shortbread. Try it for yourself today! 

This super-speedy savoury recipe is a perfect quick and simple bake, ideal for after-dinner or snacking throughout the day. Also from our Professional In-house Baker, Sophie Carey.

The Runner up of our #FitForAKing Competition. Huge thanks to Annie Mae Herring for this delicious twist on a custard...

The winner of our Fit For A King Competition! Huge thanks to Annie Baldry for this delicious show-stopping recipe! Make's the ideal...

Baker: Paulina Brzezinska Serves: 8-10Prep time: 4 hrs Bake time: 20-30 minutes Flours used: Premium Plain FlourMethod:Prepare the crust: In...

Baker: Gabriella Morelli Serves: 14-16Prep time: 40 minsBake time: 30-35 minsFlours used: Matthews Cotswold Self Raising Method: Preheat the oven...

Baker: Gabriella Morelli Serves: 12-16Prep time: 45 minsBake time: 30 minsFlour used: Matthews Cotswold Organic Self RaisingMethod: Preheat the oven...

Baker: Sue StonemanMakes: 30-35Prep time: 15 mins plus half hour proving Bake time: 3-4 minutes Flours used: Self Raising Flour...

Baker: Grant BattyMakes: 4 peoplePrep time: 2 hoursBake time: 10 minutesFlours used: Heritage Fifield LightMethod: In a large mixing bowl,...

Baker: Omer Tekgul Makes: 1 loafPrep time: 15 MinutesBake time: 45-50 MinutesFlours used: Matthews Cotswold Heritage BarleyMethod: Preheat the oven...

Baker: Sofia GalloMakes: 6 Prep time: 15 min + resting and proofing timeBake time: 18-20 minFlours used: Strong white bread...

Baker: Cherie Denham Makes: 1 loafPrep time: 15minsBake time: 30minsFlours used: YQ flour and Plain white flour.Method: Preheat the oven...

Baker: Gabriella Morelli Serves: 12Prep time: 15 mins, plus 10 mins to decorateBake time: 35 minsFlours used: Matthews Cotswold Organic...

Explore all sorts of hints and tips for your sourdough bakes, get your free downloadable Starter Journal, and join our...

Baker: Gabriella Morelli Serves: 6Prep time: 1 hourBake time: 45-50 minsFlours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain Method: Wash...

Baker: Gabriella Morelli Serves: 10Prep time: 30 mins, plus cooling timeBake time: 25-30 minsFlour used: Matthews Cotswold Organic Self Raising...

Baker: Morgan Richmond-Watson (Homemade Morgan) Instagram: homemade_morganMakes: 1, 8” PiePrep time: 45 mins, including 30 mins chilling time. The pastry,...

Baker: Gabriella Morelli Serves: 8-10Prep time: 1 hourBake time: 50 minsFlours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain Method: Beat...

Baker: Gabriella Morelli Serves: 10Prep time: 20 mins, plus chilling timeBake time: 60 minsFlour used: Matthews Cotswold Maizebite Method: Make...

Baker: Gabriella Morelli Makes: 12Prep time: 30 minsBake time: 14-15 minsFlour used: Matthews Cotswold Organic Self Raising Method: Melt the...

Baker: Sophie CareyMakes: 8 individual fondant dessertsPrep time: 20 minutesBake time: 11 minutesFlours used: Matthews Organic Plain Flour Method: Use...

Baker: Sophie CareyMakes: 1 small loafPrep time: 24 hoursBake time: 30 minutes Flours used: Heritage Bibury Barley Method: Make the poolish...

Baker: Sophie CareyMakes: 20 cookiesPrep time: 40 minutesBake time: 12 minutesFlours used: Matthews Cotswold Plain Flour Method: Melt the butter...

Baker: Sophie CareyMakes: 2 LoavesPrep time: 24 hoursBake time: 1 hourFlours used: Stoneground Wholegrain Dark Rye Method: Make the preferment...

Baker: Sophie Carey Makes: 2 portions Prep time: 10 minutes Bake time: N/A Flours used: Matthews Strong White Flour, Matthews...

Baker: Sophie CareyMakes: 4 portionsPrep time: 30 minutesBake time: N/AFlours used: Tipo 00 Method: Mix your eggs and flour slowly...

Chocolate Hot Cross Buns are a delicious twist on a British classic! This fabulous recipe comes from pro bakery chef...

Baker: Gabriella Morelli  Makes: 12-14 Prep time: 10 mins Cooking time: 20 mins Flours used: Matthews Cotswold YQ, Matthews Cotswold...

Baker: Gabriella Morelli  Makes: 12 Prep time: 15mins, plus 2&½ hours for proving  Cooking time: 15 mins, plus 10 mins...

Baker: Gabriella Morelli  Serves: 12 Prep time: 15 mins, plus 5 mins to decorate Bake time: 35 mins Flours used:...

Baker: Gabriella Morelli  Serves: 10 Prep time: 20 mins Bake time: 30 mins Flours used: Matthews Cotswold Self Raising  Method:...

Baker: Gabriella Morelli  Makes: 10 Prep time: 20-21 hours Bake time: 20-25 mins Flours used: Matthews Cotswold Strong White Bread...

Baker: Gabriella Morelli  Makes: 12  Prep time: 30 min Bake time: 18-20 mins Flours used: Matthews Cotswold Organic Self Raising...

Baker:  Sofia Gallo - In Cucina con Sofia Makes: 1 Large focaccia - 39.2 x 26.7 x H2.5 cm oven trayPrep...

Baker: Gabriella Morelli    Makes: 1 loaf cake Prep time: 20 mins, plus 5 mins for decorating  Bake time: 40...

Makes: 1 loaf Prep time: 10 mins Bake time: 30-35 mins Flours used: Matthews Cotswold Organic Seven Seeds Flour Method:...

Makes: 1 loaf Prep time: 45 mins , plus proving time Bake time: 40-45 mins Flours used: Matthews Cotswold Organic...

Makes: 1 loaf Prep time: 40 mins , plus proving time Bake time: 37 mins Flours used: Matthews Cotswold Seven...

Makes: 1 loaf Prep time: 10 mins , plus proving time Bake time: 30-35 mins Flours used: Matthews Cotswold Seven...

Makes: 12 Prep time: 10 mins , plus proving time Bake time: 16-18 mins Flour used: Matthews Cotswold Heritage Fifield...

Makes 14 Prep time: 16 hours  Bake time: 15-20 mins Flours used: Matthews Cotswold YQ and French Patisserie Flour Method:...

Makes 15 Prep time: 10 mins , plus proving time Bake time: 20-25 mins Flours used: Heritage Fifield Light, Churchill...

Serves 12-14 Prep time: 20 mins, plus decorating time Bake time: 35 mins Flour used: Self Raising   Method  In...

Makes 3 Prep time: 30 mins, plus proving time Bake time: 30-40 mins Flour used: Italian Tipo 00   Method...

Serves 12 Prep time: 20 mins, plus 30 mins chilling  Bake time: 12 mins Flour used: Plain Method: Add the...

Prep time: 20 mins, plus 10 mins to decorate Bake time: 15 mins  Makes: 12-14 slices Flour used: oat blended...

Preparation time: 15 mins, plus 5 mins to decorate Baking time: 30 mins Makes: 10-12 slices  Flour used: plain flour...

Serves 6-8 Prep time: 10 mins Cooking time: 20 mins  Baking time: 20 mins Flour used: Italian 00 Method: Put...

Makes 1 Prep time: 10-15 mins, plus proving time Bake time: 15-20 mins Flour used: Heritage Bibury Barley Method :...

Einkorn is the oldest of the ancient grains. It is a fine soft flour, so in this recipe I have...

Khorasan adds a nutty flavor to any loaf. If used alone, this flour would create a dense loaf, so it is ideal paired with a lighter flour, as it is here. This creates a smooth, tactile dough to work with and a lovely tasty loaf.

A delicious sourdough loaf using our award winning Cotswold Crunch!

Cheese and bread is such a classic combination, and brings this loaf alive with flavour as well as the joy of melted cheese....

This is a wonderful fruit galette that can be made with any seasonal fruit. Try rhubarb, strawberries, plums, apples, for example.

Delicious cheese scones by by Susie at The Cotswolds Baking Workshop.

The Bere-Barley from Orkney has been a bit of a discovery for me this year. It’s an ancient cereal which was spread across Europe in Neolithic times by the first farmers, and is still harvested nowadays...

Homemade ravioli with garlic sage butter and our Tipo 00 flour makes an excellent dinner for two.

Cotswold Crunch Crisp Breads. I eat mine with just some salted butter - simple and delicious!

Focaccia is one of the most popular and certainly most loved baked goods in Italy. Practically every region has its own: they are all different but united by simple nutrients, and tradition...

A delicious cereal loaf made with a mix of our Regeneratively Farmed Traditional Strong White Bread Flour and the best selling Organic Cotswold Crunch.

A brilliant loaf using a mix of our Cotswold Strong White and Eight Grain flours.

An excellent easy dinner recipe! Chicken and mushroom pie using Cotswold Plain Flour.

A recipe from the Bake-a-long live with Marc Elliot from Great British Bake off and Bertie Matthews.

A Cobb bloomer made with our Organic Strong White Bread Flour.

Combining two of our favourite ingredients into a delicious cheesy, crispy bacon soda bread.

We absolutely love this bacon and fried egg naan pizza from the Pizza Pilot!

Who said sourdough has to be savoury? Why not try adding in some chocolate...

Experiment with your pizza toppings with this tuna & buffalo mozzarella pizza recipe.

A work of art! A perfect Pumpkin Sourdough Loaf ready for Halloween.

In the south of Italy most pasta shapes are made with an egg free dough as historically eggs were expensive. Most pasta shapes can be made with a southern dough which is simply made with flour and water!

An amazing three cheese and pepperoni calzone recipe from Scott's Pizza Project.

Focaccia with cherry tomatoes, garlic, rosemary and blue cheese.

Full flavour rolls using Elaine's enriched master sourdough recipe combined with a mix of delicious ingredients.

Enjoy fresh with a chunk of cheddar or toasted with melted butter!

Nduja is a spicy, spreadable salami from southern Italy made with a mix of pork, herbs and spices including a generous hit of Calabrian chilli peppers...

A masterpiece sourdough with our Strong White and Maizebite Cotswold Flour

We love partnering with our amazing Brand Ambassador Elaine Boddy and are very excited to share this amazing recipe! Don't forget to checkout our new Sourdough Section for more hints, tips and tricks! 

You could partition your dough into 70g balls of dough (ideal for sandwich rolls)...

Creating a sourdough starter is quite straight forward, it will usually take a week or two to establish, requiring about 5-10 minutes attention each day… but it’s totally worth it!

This recipe makes two good sized loaves infused with raw local honey to compliment the stoneground wholemeal flour without making it too sweet – see Tips....

Crumpets are small, round griddled breads that are thin with a spongy texture -commonly enjoyed for breakfast! 

The day before baking, in the morning, mix the active starter with water and stir to combine. Add strong white flour, cocoa powder, and sugar and mix until fully incorporated...

It might not be for everyone, but we're here for it! Scotts pizza project festive brussel sprout, bacon and cranberry pizza...

This recipe makes a tasty soft loaf, with a slight chew from the oats in this lovely new flour. The mix starts off slightly sloppy but comes together to make a firm dough as the flour and oats absorb the water and the handling builds up structure.