Hello everyone welcome back to my blog. I hope your day has been well.
Interestingly, sprinkles (hundreds and thousands) are also know as nonpariels in French, and are made up of sugar and starch, they were traditionally white but now come in many colours. Sprinkle cookies and cakes are actually quite a popular baked treat probably because of the bright colours, mine are a little less covered in the sugar but taste great all the same.
Recipe: Sprinkle Cookies (makes 20)
175g plain flour
45g caster sugar
10g hundreds and thousands plus extra for sprinkling on top
Set the oven to gas mark 5 and line 2 trays with baking paper.
Sift the flour into a large bowl and rub in the butter.
Next, add the sugar and hundreds and thousands and knead until it forms a dough.
Roll out onto a floured surface to the thickness of 5mm and use a 68mm cookie cutter to cut out the cookies.
Place them on the tray and bake in the oven for 20m minutes until fully cooked.
Leave to cool down completely on a wire rack before eating
Hello everyone, I hope your day has been well. Today’s recipe feature oats and raisins which are both tasty and popular baking ingredients. Oats are very healthy, gluten free and full of nutrients. Raisins are beneficial to the body when eaten in moderation as they are sweet and high in sugar, raisins are also high in vitamins, minerals and fibre.
These cookies are so delicious, I like to keep them in the oven long enough so that they have a little crispiness to the bite. They are perfect to eat at anytime of the day and make a great snack.
Recipe: Oatmeal Raisin Cookies (makes 34)
250g demerara sugar
4 tbsp water
1 tsp vanilla extract
140g plain flour
Pinch of salt
1/2 tsp bicarbonate soda
Set the oven to gas mark 6 and line to trays with baking paper.
In a bowl, mix the butter and sugar together, then add the egg, water and vanilla extract.
In a separate bowl, combine all of the dry ingredients together and slowly add to the egg mixture mixing until smooth.
Use a tablespoon to spoon the mixture onto the baking tray and bake in the oven for 30 minutes.
This recipe actually has quite a beautiful message behind it, these biscuits were made to send to ANZAC’s serving in Gallipoli, hence the name. Although it’s not April, ANZAC day is an important national occasion for Australia and New Zealand. It marks the anniversary where both countries joined forces during the First World War.
This recipe is perfect with a good combination of oats, coconut and flour that gives it the chewy consistency. Also, it’s fun to watch the bicarbonate soda fizz up in the butter mixture 🙂
Recipe: Anzac Biscuits (makes 17)
85g desiccated coconut
100g plain flour
100g caster sugar
1 tbsp golden syrup
1 tsp bicarbonate soda
Preheat the oven to gas mark 5 and line two trays with parchment paper.
Place the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Gently incorporate the syrup and butter mix into the dry ingredients.
Put dessertspoonfuls of the mixture on to the trays and bake in batches for 12-15 mins until golden. Transfer to a wire rack to cool.
Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.
Lemon Iced Cupcakes (makes 12)
125g caster sugar
Zest of 1 lemon
150g self-raising flour
2 tbsp lemon juice
30g icing sugar
1 tbsp lemon juice
Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
Next, add the flour and combine then finally mix in the lemon juice.
Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.
Hello everyone, I hope your day is going well. Today’s recipe is one of my favourite desserts to make….Almond Topped Chocolate Brownies which I love to eat with vanilla ice cream. I enjoy baking brownies because they are easy to bake and taste so good. This recipe is a slight adaptation from my Marshmallow Chocolate Brownies and the only difference is the crushed almonds and icing sugar. I also used the microwave to melt the butter and save time.
Recipe:Almond Topped Brownies (makes 18 slices)
100g dark chocolate 1 tbsp cocoa powder 125g butter 50g soft brown sugar 100g caster sugar 1 tsp vanilla extract 2 eggs 125g self-raising flour Pinch of salt Small handful of chopped almonds Icing sugar for dusting
Preheat the oven to gas mark 4 and line a shallow baking tray with baking paper.
Carefully melt the butter and chocolate in the microwave, keep checking every 10-15 seconds, the amount of time depends on the temperature setting.
Pour the melted butter mix and sugars into a bowl and leave to cool for 2 minutes before adding the vanilla extract and eggs, mix until combined.
Gently fold in the self-raising flour, cocoa powder and salt then pour into the baking tin and sprinkle with the crushed almonds.
Bake in the oven for 30-40 minutes and leave to cool before dusting with icing sugar and cutting into slices.