Hello everyone, I hope your day has been well. Today’s recipe is Rock Cakes. Traditionally from Ireland, UK with ingredients such as dried fruit and spices which gives it the common taste. I love keeping them in the oven for an extra 5 minutes to get a crunchy outer layer but it is still soft and very cake like in the middle. These are great to make because they have a rustic vibe and can be eaten any time of the day, not so indulgent but still tastes great. Before adding the egg it might look like there is not enough liquid but just give it a good mix until everything combines together.
Recipe: Rock Cakes (makes 14)
200g self-raisng flour
1 tsp baking powder
1 tsp mixed spices
40g granulated sugar
45g demerara sugar
50g mixed dried fruit
2 tbsp milk (I used a milk substitute)
Preheat the oven to gas mark 5 and line 2 trays with parchment paper.
Put the flour, baking powder, mixed spice and butter into a bowl and use your fingers to rub in the mixture until it resembles breadcrumbs.
Then add the sugars and dried fruit giving it a mix.
Next add the egg and milk, nixing until the mixture is smooth and well combined.
Spoon the mixture onto the trays and bake in the oven for 25 minutes until golden brown.
Recently I baked these thick, soft, delicious cookies. The cocoa gives it such a rich flavour and the the white chocolate chunks are a perfect treat with every bite. These cookies are indulgent and great for dessert after dinner with ice cream or custard. They will last 3-4 days in a container.
Recipe: white chocolate chip cookies (makes 24)
180g caster sugar
210g plain flour
30g cocoa powder
1/2 tsp bicarbonate soda
Pinch of salt
100g white chocolate chunks
Preheat the oven to gas mark 5 and line 2 baking trays with baking paper.
In a large bowl cream the butter and sugar together until smooth and add the egg.
Add the flour, cocoa powder, bicarbonate soda, salt and 80g of the chocolate chunks.
Mix everything together and use a tablespoon to scoop the mixture onto the trays. Sprinkle the extra 20g of chocolate over the top.
Bake in the oven for 20 minutes and leave to cool completely before eating.
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
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.