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You may return most new, unopened items within 30 days of delivery for a full refund. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).
You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).
If you need to return an item, simply login to your account, view the order using the "Complete Orders" link under the My Account menu and click the Return Item(s) button. We'll notify you via e-mail of your refund once we've received and processed the returned item.
'Full of simple and straightforward recipes, even the most inexperienced of bakers will be able to make yummy treats for their friends and family' Mail Online
As heard on BBCRadio 2's Chris Evans Breakfast Show . . .
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Keep the whole family fed and entertained with this essential collection of fun, no-fuss treats.
Discover 100 surprising and brilliantly simple recipes for cakes, biscuits, breads, desserts, savoury bakes and frozen treats, Three Ingredient Baking uses what you already have in your cupboards to create deceivingly delicious treats that have to be tried to be believed.
Recipes include:
- Deliciously decadent GOLDEN SHARDS OF HONEYCOMB
- Magical FLUFFY SCONES for a quick cream tea
- A slice of the tropics with DARK CHOCOLATE AND COCONUT BOUNTY BARS
- Crisp, light-as-a-pillow PALMIER PASTRIES filled with CINNAMON SUGAR
Fast, fun and affordable, these recipes suit small budgets, total beginners, and anyone looking to whip up something delicious at the last minute, including gluten- and guilt-free options.
Once you discover the magic of Three Ingredient Baking, you won't look back.
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