Hi everyone, I hope you’ve had a great day. I made this recipe because we had quite a few Mars bars in the house as it’s everyone’s least favourite chocolate bar. I decided on flapjacks because of the sweet ingredients from the syrup and sugar and I thought the Mars bar would be a great alternative. So… the end result was okay, the flapjacks stuck together and looked good however, there was a slight malt-nougat taste that I didn’t really like. Anyway, the good thing about this recipe is that there are only 3 ingredients and it takes very little time to make.
Recipe: Mars Bar Flapjack (makes 9)
3 Mars bars – chopped
Preheat the oven to gas mark 5 and line a oven tray with baking paper.
Pour the oats into a bowl and then separately melt the butter and chopped Mars bars in a pot ans stir.
Pour the mixture over the oats and combine everything together. Put into the tray and bake in the oven for 15 minutes.
Hello everyone, I hope your Tuesday has been well!! The weather is quite dull so here is a tasty chocolate treat to cheer you up. It was a school favourite for me and I always remember buying a slice along with my lunch. I love the crunchy bite and subtle chocolate flavour, this is kind of like a mix between a biscuit and a thin cake. It’s also a nice and quick recipe that’s perfect for many occasions.
Recipe: Chocolate Concrete Cake (makes 12 slices)
170g granulated sugar
225g self-raising flour
25g cocoa powder
Preheat the oven to gas mark 4 and line a tray with baking paper.
Melt the butter and stir in the sugar.
Add the flour and cocoa powder mixing until it becomes a little stiff.
Mix the egg into the mixture and then evenly pour into the oven tray.
Bake in the oven for 50 minutes. Sprinkle with sugar straightaway and leave to cool before cutting.
Hello everyone, I hope your day is going well. I was looking for something simple to make and I found this recipe, originally from Mary Berry. I love a basic recipe that’s easy to make, and this one only has 3 ingredients!! All you need is butter, sugar and self-raising flour, once baked they are soft, light and not too sweet.
Fork Biscuits (makes 16)
50g caster sugar
150g self-raising flour
Preheat the oven to gas mark 4 and line 2 baking trays with baking paper.
Beat the butter alone until soft then mix in the sugar. Add the flour and mix until it forms a dough (you can use your hands for this part).
Form the dough into a long log shape and use a knife to cut 16 equal biscuits.
Take each piece of dough, flatten in your hand to make a circle and place on the baking tray.
When you are finished, press a fork into each one and bake in the oven for 25 minutes. Leave to cool on a baking tray.
Let me know if you try this recipe in the comments below.
Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.
Hello everyone I hope you are all well. Thanks for stopping by my blog! Today’s recipe is probably one of the best cookies you’ll ever make (in my opinion). They are soft, sweet and chewy…. just perfect. I really liked these cookies because they contain peanut butter, which I love and also there is no flour in the recipe which makes a change. I’ve had this recipe written in my book for many years and I don’t actually remember where I got it from but finally I’ve made them. The recipe only makes 9 cookies so you may want to double it, however they are quite indulgent.
Peanut Butter and Oat Cookies (makes 9)
100g smooth/crunch peanut butter
100g soft brown sugar
100g porridge oats
1 pinch of salt
1 tsp baking powder
30g chocolate chips
1 tsp vanilla extract
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Put the peanut butter, sugar and egg into a bowl and mix together with a spoon.
Next, add all the other ingredients and mix well with a spoon until everything is combined (you might want to use your hands for this).
Then roll the mixture into 9 even balls and flatten down on the tray.
Bake them in the oven for 10-12 minutes until golden but still soft and leave to cool on the tray.