I wrote about these sprinkle saucers back in 2012 and love them as much six years on (looking back in our archive, was a wake-up call as to how long we’ve been blogging for) as I do now. The recipe is adapted from the wonderful Outsider Tart cookbook (just as inventive as their beautiful Chiswick cake shop, which is far too close to my home for comfort. Their brownies are irresistible) and are so easy to make we decided to make a film about them here – although apologies in advance for the horrific clash of my floral top and Claire’s patterned tiles. Sartorial mayhem aside, baking them on film was really just an excuse to make them again and one of their many fine attributes – along with the shortness of the biscuit and the genius of smothering them in sprinkles before cooking – is that you can make the dough way in advance, store it in the fridge meaning you are never more than 20 or so minutes from a biscuit. Lethal.