Jammie Stars

I’ve did a similar recipe previously but the biscuits were peanut butter flavoured, whereas these biscuits are a typical biscuit recipe. Since we don’t need the egg whites you can use it for a nose mask adding a little lemon juice and apply using tissue 😀

Makes 15

Ingredients
225g butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
280g plain flour
5 tbsp strawberry jam

Method
1. Put the butter and sugar into a bowl and mix well, beat in the egg yolk and vanilla extract. Next sift in the flour and stir until the mixture forms a dough. Then wrap in cling film and leave in the forms fridge for 1 hour.

2. After the hour, set the oven to gas mark 5 and line 2 trays with parchment paper. Unwrap the dough and roll out to 5mm thick. Use cutters to cut out the biscuits and a smaller cutter for the star shape. Make equal amounts of the top and bottom of the Jammie Stars.

3. Bake them in the oven for 10 minutes and leave to cool down. Once cool spread with jam on the bottom biscuit and place the top biscuit on top.


You could use any flavoured jam of your choice or use chocolate spread!! They look so magical :O

Cute Carrot Cupcakes

A little on the healthy side with the addition of carrots and makes lovely moist cupcakes.

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Ingredients
175g light sugar
200g self raising flour
1 tsp bicarbonate soda
2 tsp mixed spices
Zest and juice of 1 orange
2 eggs
150ml sunflower oil
200g carrots

Method
1. Set the oven to gas mark 4 and prepare 12 cupcake cases into a muffin tin.

2. In a large bowl mix the sugar, flour, bicarbonate, mixed spices and zest together. Next in a separate bowl whisk together the eggs, oil and orange juice then stir into the dry ingredients adding the grated carrot last.

3. Evenly divide the mixture between the cupcake cases and bake in the oven for 25-30 minutes.

A super nice, quick and easy recipe, this would also taste great topped with a cream cheese frosting!!!

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Peanut Butter Brownies

These actually taste so much better than normal brownies, the smooth peanut butter adds a subtle salty taste which I love. They are slightly crunchy on the corners and the inside is so soft and moist, these brownies are definitely a winner for any occasion unless you don’t like peanut butter 😛  I had actually ran out of baking paper (parchment paper) and luckily the brownies didn’t stick to the tray. Also the recipe is quite small so it can be doubled if you want more!!

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Makes: 10 triangles
Ingredients
75g plain chocolate
60g butter
75g brown sugar
½ tsp vanilla extract
1 egg
60g self raising flour
Pinch of salt
100g peanut butter

Method
1. Set the oven to gas mark 4 and line a baking tray with parchment paper.

2. Over a pan of simmering water gently melt the chocolate and butter in a heat proof bowl, adding 2 tbsp of water.

3. Now remove the bowl from the heat stirring carefully and leave to cool down for a few minutes, then stir in the sugar, vanilla, and eggs.

4. Add ¾ of the peanut butter and fold in the flour with a pinch of salt. Pour the mixture into the tin and put the rest of the peanut butter on top swirling in with a cocktail stick.

5. Place in the oven and bake for 30 minutes until just risen. They will still be slightly soft in the middle, leave to cool before cutting into triangles.

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Have fun baking ❤

Chocolate Swirl Shortbread

WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.

Plain Shortbread:
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature

Chocolate Shortbread:
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature

Method
Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

Chocolate shortbread: mix  the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.

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Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.

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The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.


You can now bake them for 20-25 minutes in the oven.

Midnight Cookies

The flavour of chocolate in baking is so tasty and the smell is divine. These cookies are nice and crunchy with a subtle sweet taste.

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INGREDIENTS
125g butter
175g castor sugar
1 egg
½ tsp vanilla extract
125 plain flour
35g cocoa powder
½ tsp bicarbonate soda

METHOD

1. Preheat the oven to gas mark 4 and line two trays with parchment paper.

2. Put the butter and sugar into a large bowl, cream together until light and fluffy. Next add the egg and vanilla extract until smooth. Then sift in the flour, cocoa powder and bicarbonate soda mix well.

3. Wet your hands slightly and roll into medium sized balls placing them spaced out on the baking tray.

4. Place in the oven and bake for roughly 13 minutes until set, then leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool down completely.

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