Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Bake with the kids

0 Bake with the kids

Chocolate beetroot brownies

This year I had the pleasure to perform some baking demos at the Lichfield food festival. I love these types of events as I get to share my passion for baking with a live audience and often get to meet up with other bakers and chefs.

At the festival I was overjoyed to be on on the same day as Val Stones. She was a previous contestant on the Great British Bake Off and I am a big fan. When I met her it was like we had known each other for years. She is such a warm and lovely person and we had a great time chatting about our experiences and helping each other out when we were demoing and clearing up.

The organiser, knowing I loved a challenge, gave me a call about a week before the show and mentioned one of the sponsors would love it if I could incorporate beetroot into one of my bakes. I had wanted to play around with a beetroot brownie recipe I had seen on Waitrows website, the allotment was awash with them and so my chocolate beetroot brownie was born. Rich, gooey, earthy sweet goodness.

Ingredients:
75g unsalted butter, at room temperature, plus extra for greasing
350g raw beetroot, trimmed and cut into large wedges
300g dark chocolate, chopped
2 eggs
200g granulated sugar
2 tsp vanilla bean paste (or extract)
1 tsp salt
40g plain flour
40g cocoa powder
Shot of espresso
75g icing sugar, sifted

Method:

1. Pre heat the oven to 180 ̊C, 160 ̊C Fan.
2. Grease and line a 20cm x 30cm baking tin with baking parchment.
3. Peel the beetroot, chop into even chunks and add to a pan of water
4. Bring to the boil and cook until soft and tender – about 1 hour.
5. Drain in a sieve, pop into a food processor and blitz to a purée. Keep 1 tbsp purée for the icing.
6. Melt the chocolate with the butter in a large heatproof bowl over a pan of simmering water.
7. Leave to cool for about 10 minutes and whisk in the eggs, granulated sugar, vanilla, espresso, beetroot purée and salt into the chocolate.
8. Add the flour and cocoa, fold everything in until just combined.
9. Pour into the tin and bake for 35-40 minutes, until it looks cooked and shiny on top and cracks have just started to appear.
10. Cool completely in the tin then put in the fridge for a couple of hours or overnight before serving.
11. Whisk the reserved beetroot purée in with the icing sugar and drizzle over the top

Beetroot chocolate brownies
 
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Delicious rich chocolate and beetroot brownies.
Author:
Serves: 18
Ingredients
  • Ingredients:
  • 75g unsalted butter, at room temperature, plus extra for greasing
  • 350g raw beetroot, trimmed and cut into large wedges
  • 300g dark chocolate, chopped
  • 2 eggs
  • 200g granulated sugar
  • 2 tsp vanilla bean paste (or extract)
  • 1 tsp salt
  • 40g plain flour
  • 40g cocoa powder
  • Shot of espresso
  • 75g icing sugar, sifted
Instructions
  1. Pre heat the oven to 180 ̊C, 160 ̊C Fan.
  2. Grease and line a 20cm x 30cm baking tin with baking parchment.
  3. Peel the beetroot, chop into even chunks and add to a pan of water
  4. Bring to the boil and cook until soft and tender – about 1 hour.
  5. Drain in a sieve, pop into a food processor and blitz to a purée. Keep 1 tbsp purée for the icing.
  6. Melt the chocolate with the butter in a large heatproof bowl over a pan of simmering water.
  7. Leave to cool for about 10 minutes and whisk in the eggs, granulated sugar, vanilla, espresso, beetroot purée and salt into the chocolate.
  8. Add the flour and cocoa, fold everything in until just combined.
  9. Pour into the tin and bake for 35-40 minutes, until it looks cooked and shiny on top and cracks have just started to appear.
  10. Cool completely in the tin then put in the fridge for a couple of hours or overnight before serving.
  11. Whisk the reserved beetroot purée in with the icing sugar and drizzle over the top

 

0 Bake with the kids

Parmesan and Gruyere cheese biscuits.

The clocks have gone back, Halloween has passed, we’ve been through bonfire night and now it’s time to look towards Christmas.

Last night I looked through some old photos of what I baked last Christmas and I realised that I’ve never posted the recipe to these delicious cheese biscuits.

These parmesan and gruyere cheese biscuits are so buttery and melt in the mouth. They would make a perfect little gift for a Christmas hamper or just a great little snack to take round when you’re visiting friends over the festive period.

In reality though you will make a batch, try one, then devour the lot yourself. If you want a little smokey hit rather than heat, switch out the cayenne for paprika.

Ingredients:

75g plain flour
75g cold unsalted butter, cubed
50g Gruyère cheese, grated
25g Parmesan cheese, grated. Plus a little extra to sprinkle on top.
Pinch of cayenne chilli powder (add a bigger pinch if you like a little heat).
Ground black pepper

Method:

  1. Add flour, cayenne and a good grind of black pepper into a bowl or food processor.
  2. Add the butter and rub in lightly with your fingertips, or blitz in food processor until the mixture resembles breadcrumbs.
  3. Add the cheese to the mixture. If using a food processor, pulse until combined.
  4. Bring the mixture together with your hands until it creates a soft dough.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/Gas Mark 7 and line two baking trays with baking parchment.
  7. Roll out the dough on a lightly floured surface to around 3-4 mm, or the thickness of a pound coin.
  8. Using a cookie cutter of your choice, cut out the biscuits, around a 5cm size is good. You can re roll the dough until it is all used.
  9. Place on the tray to allow some spreading.
  10. Chill for another 30 minutes to prevent too much spread.
  11. Bake for 10 minutes or so, until lightly browned at the edges.
  12. Grind some pepper over them together with a little sprinkle of leftover Parmesan.
  13. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack wire rack to cool completely.

Parmesan and Gruyere cheese biscuits.
 
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These parmesan and gruyere cheese biscuits are so buttery and melt in the mouth. They would make a perfect little gift for a Christmas hamper or just a great little snack to take round when you’re visiting friends over the festive period.
Author:
Ingredients
  • Ingredients:
  • 75g plain flour
  • 75g cold unsalted butter cubed
  • 50g Gruyère cheese, grated
  • 25g Parmesan cheese, grated. Plus a little extra to sprinkle on top.
  • Pinch of cayenne chilli powder (add a bigger pinch if you like a little heat).
  • Ground black pepper
  • .
Instructions
  1. Add flour, cayenne and a good grind of black pepper into a bowl or food processor.
  2. Add the butter and rub in lightly with your fingertips, or blitz in food processor until the mixture resembles breadcrumbs.
  3. Add the cheese to the mixture. If using a food processor, pulse until combined.
  4. Bring the mixture together with your hands until it creates a soft dough.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/Gas Mark 7 and line two baking trays with baking parchment.
  7. Roll out the dough on a lightly floured surface to around 3-4 mm, or the thickness of a pound coin.
  8. Using a cookie cutter of your choice, cut out the biscuits, around a 5cm size is good. You can re roll the dough until it is all used.
  9. Place on the tray to allow some spreading.
  10. Chill for another 30 minutes to prevent too much spread.
  11. Bake for 10 minutes or so, until lightly browned at the edges.
  12. Grind some pepper over them together with a little sprinkle of leftover Parmesan.
  13. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack wire rack to cool completely.

 

0 Bake with the kids

Salted Caramel Maple Fudge

I caught a cooking program on tv this week where they were making homemade fudge.

This brought on a wave of nostalgia of when, as kids, my brother and I used to go to my Nan’s for a week during the summer holidays to catch up with our cousins.

When we arrived, Nan had always made us either fudge or honeycomb to welcome us for the summer. This would fuel us for all the trips she had planned or for spending the day playing at my cousin’s farm.

Salted caramel fudge

The summers always seem hot and lasted forever. Our cousin’s farm was one big adventure playground. We camped in the woods, told scary stories, explored the chalk caves and swam in the freezing, unheated pool. Or Nan packed us all up in her mark 1 Ford Cortina, with the plastic still on the seats to protect them, for a day on the Kent coast and hours on the dodgems.

Salted caramel fudge

Amazing what memories a bit of homemade fudge can bring rushing back!

Ingredients:

395g can condensed milk
120g soft brown sugar
125g diced butter
2 tablespoons glucose syrup
60g maple syrup
180g chopped white chocolate
1 teaspoon sea salt flakes

Method:

1. Line a 20cm square cake tin with baking parchment.

2. Put the condensed milk, sugar, butter, glucose syrup and maple syrup in a heavy bottomed saucepan and gentle warm over a low heat.

3. Keep stirring, without boiling, until everything has dissolved and the mixture looks nice and glossy. This will take about 10 minutes. If you don’t take your time at this stage the fudge will taste grainy.

4. Turn up the heat to medium and bring to a simmer, constantly stirring.

5. Keep simmering and stirring until the mixture thickens, bubbles like lava and pulls away from the edge of the pan. This will take 6-8 minutes. If you have a sugar thermometer you are looking for a temperature of around 115C/239F.

6. Now you have to work quickly, take off the heat and stir in the chocolate until melted and combined.

7. Carefully pour into the prepared cake tin and smooth out, it will start to set quickly. Sprinkle with sea salt and leave to cool for 30 minutes. Cover with cling film and pop it in the fridge until firm. A couple of hours should do.

Salted Caramel Maple Fudge
 
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Traditional rich buttery salted caramel maple fudge. Brings back the nostalgia of my Nans fudge eaten on lazy summer holidays with the family in Kent.
Author:
Serves: 24 pieces
Ingredients
  • 395g can condensed milk
  • 120g soft brown sugar
  • 125g diced butter
  • 2 tablespoons glucose syrup
  • 60g maple syrup
  • 180g chopped white chocolate
  • 1 teaspoon sea salt flakes
Instructions
  1. I caught a cooking program on tv this week where they were making homemade fudge.
  2. This brought on a wave of nostalgia of when, as kids, my brother and I used to go to my Nan’s for a week during the summer holidays to catch up with our cousins.
  3. When we arrived,Nan had always made us either fudge or honeycomb to welcome us for the summer. This would fuel us for all the trips she had planned or for spending the day playing at my cousin’s farm.
  4. The summers always seem hot and lasted forever. Our cousin’s farm was one big adventure playground. We camped in the woods, told scary stories, explored the chalk caves and swam in the freezing, unheated pool. Or Nan packed us all up in her mark 1 Ford Cortina, with the plastic still on the seats to protect them, for a day on the Kent coast and hours on the dodgems.
  5. Amazing what memories a bit of homemade fudge can bring rushing back!

1 Bake with the kids

Easter Chocolate Cornflake Nests

Ethan my youngest was keen to do some Easter baking with me and Oliver my eldest wanted to practise some photography. This relegated me to chief bottle washer and supervisor which I was more than happy with, as I had already spent a lot of time in the kitchen making hot cross buns.

easter chocolate cornflake nests

I love spending time in the kitchen with the boys as it makes me nostalgic for the time I used to spend in the kitchen with my Dad. Relaxing and chatting for 30 minutes, with no interruptions from social media, the Xbox or phones is such a joy and rare in our hectic lives.

With nostalgia being the theme, we agreed on a very simple recipe I remember making as a young lad, which Ethan could nail and that would look great when Oliver grabbed the camera.

easter chocolate cornflake nests

Not sure if calling it baking is stretching the skills needed, but if you can melt stuff, stir and spoon into cupcake cases then this is the recipe for you.

Ingredients:
225g plain chocolate, broken into pieces
2 tbsp golden syrup
50g unsalted butter
75g cornflakes
2 bags of Cadbury mini chocolate eggs

Method:

  1. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a bowl set on a pan of simmering water, gently melt the chocolate, golden syrup and butter, stirring until smooth and fully combined.
  3. Gently fold in the cornflakes until totally coated in the chocolate.
  4. Divide the mixture between the 12 paper cases and pop 3 chocolate eggs into the centre of each nest.
  5. Chill in the fridge until completely set.

Easter chocolate cornflake nests
 
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Old school chocolate cornflake nests for Easter.
Author:
Serves: 12
Ingredients
  • Ingredients:
  • 225g plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g unsalted butter
  • 75g cornflakes
  • 2 bags of Cadbury mini chocolate eggs
Instructions
  1. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a bowl set on a pan of simmering water, gently melt the chocolate, golden syrup and butter, stirring until smooth and fully combined.
  3. Gently fold in the cornflakes until totally coated in the chocolate.
  4. Divide the mixture between the 12 paper cases and pop 3 chocolate eggs into the centre of each nest.
  5. Chill in the fridge until completely set

 

0 Bake with the kids

Blood Orange Drizzle Cake

This time of year I go crazy for sweet vibrant blood oranges. They bring a ray of sunshine into a season of dreary fruit. So what better way to use the oranges than in a drizzle cake. Perfect for a lazy Sunday afternoon with a cuppa after a bracing dog walk with Chester our Cockerpoo.

Blood Orange Drizzle Cake

It is super simple to make and the kids can join in too. The sponge is basically a Victoria sandwich recipe, but when filled with the zest and a little juice of the oranges, it is transformed into a citrus delight. Then it is crowned with a sweet zesty orange syrup that oozes into the cake to make it super moist.

OK I am dribbling, I need to go and grab a slice.

Ingredients:

175g unsalted butter, softened, plus extra for greasing
175g light brown soft sugar
175g plain flour
3 medium eggs
1 tsp baking powder
3 blood oranges (normal oranges will also work)
1/2 tsp orange extract (optional)
50g caster sugar

Method:

  1. Grease and line a 2lb loaf tin with baking parchment.
  2. Preheat the oven to 180˚C (160c Fan), Gas 4.
  3. In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
  4. Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
  5. Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
  6. Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
  7. Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
  8. When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
  9. Leave to cool completely in the tin before removing.

Blood Orange Drizzle Cake
 
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This time of year I go crazy for sweet vibrant blood oranges. They bring a ray of sunshine into a season of dreary fruit. So what better way to use the oranges than in a drizzle cake. Perfect for a lazy Sunday afternoon with a cuppa after a bracing dog walk with Chester our Cockerpoo.
Author:
Serves: 1
Ingredients
  • 175g unsalted butter, softened, plus extra for greasing
  • 175g light brown soft sugar
  • 175g plain flour
  • 3 medium eggs
  • 1 tsp baking powder
  • 3 blood oranges (normal oranges will also work)
  • ½ tsp orange extract (optional)
  • 50g caster sugar
Instructions
  1. Grease and line a 2lb loaf tin with baking parchment.
  2. Preheat the oven to 180˚C (160c Fan), Gas 4.
  3. In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
  4. Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
  5. Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
  6. Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
  7. Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
  8. When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
  9. Leave to cool completely in the tin before removing.

 

5 Bake with the kids

Lotus Biscoff Biscuit Blondies

My boys absolutely love Lotus Biscoff biscuits. If we were ever out for a meal and I had an espresso and these biscuits were served on the side , I would not get a look in.  Then Pizza Express started doing a Biscoff cheesecake and my biscuits were safe as my youngest would want his own cheese cake desert.

Lotus Biscoff Biscuit Blondies

That got me thinking as to what I could make that was based on these biscuits. It needed to be quick and easy to get the kids involved. I landed on the blondie as the vehicle to carry the delicious biscoff caramel flavour.

Blondies are even easier to make than brownies. Just melt the butter, sugar, spread and vanilla together. Let it cool a bit. Mix in an egg, flour and some crushed biscuits and you are pretty much done. 10 minutes to make, which even my kids can pay attention for and then 20 minutes baking. Job done.

Lotus Biscoff Biscuit Blondies

After the kids gave them the thumbs up, I took a batch into the office for some more discerning feedback and they were a resounding success. They have become one of the top 3 bakes I have taken into the office in their mental score sheet.

Makes: 10-12 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients:
75g butter
220g dark brown sugar
1 teaspoon vanilla extract
Pinch of salt
1 large egg
140g plain flour
100g Lotus Biscoff Biscuit Spread
20 -22 Lotus Biscoff Biscuits

Instructions:
Pre-heat oven to 180c (160c) Fan and line a square 9 inch baking tin with baking parchment.
Melt the butter gently in a saucepan along with the dark brown sugar, salt, Biscoff biscuit spread and vanilla extract until all melted and combined together.
Allow to cool for 5 minutes and then whisk in the egg.
Add the flour to the wet ingredients and fold in gently until combined.
Crush 8 biscuits and gently fold into the mixture.
Spread the mixture evenly into the tin, then place the remaining biscuits on top.
Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
Leave to cool in the tin for 30 minutes. Then remove and cut into rectangles around the biscuits.

Lotus Biscoff Biscuit Blondies
 
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My boys absolutely love Lotus Biscoff biscuits. These delicious, gooey, caramel, biscuity blondies were a resounding success with the kids and become one of the top 3 bakes I have taken into the office. So easy to make and get the kids involved.
Author:
Serves: 12
Ingredients
  • Ingredients:
  • 75g butter
  • 220g dark brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg
  • 140g plain flour
  • 100g Lotus Biscoff Biscuit Spread
  • 20 -22 Lotus Biscoff Biscuits
Instructions
  1. Makes: 10-12 blondies
  2. Oven Temp: Gas 4, 350F, 180C (160C Fan)
  3. Instructions:
  4. Pre-heat oven to 180c (160c) Fan and line a square 9 inch baking tin with baking parchment.
  5. Melt the butter gently in a saucepan along with the dark brown sugar, salt, Biscoff biscuit spread and vanilla extract until all melted and combined together.
  6. Allow to cool for 5 minutes and then whisk in the egg.
  7. Add the flour to the wet ingredients and fold in gently until combined.
  8. Crush 8 biscuits and gently fold into the mixture.
  9. Spread the mixture evenly into the tin, then place the remaining biscuits on top.
  10. Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
  11. Leave to cool in the tin for 30 minutes. Then remove and cut into rectangles around the biscuits.

 

3 Bake with the kids

Pecan & Chocolate Chip Banana Bread

I fell back in love with banana bread over a lazy Sunday morning brunch with my two boys.  We decided to give Mum some peace and headed into one of our favourite local cafes ‘The Brentwood Kitchen’. The boys love the pancakes there . I fancied something different for a change and decided on a warm banana bread with Nutella . It was delicious. That spurred me on to develop my own recipe.

Banana bread

 

The one thing that slowed me down with receipe development is that my family love bananas and they never last long enough in the house to get nice, ripe, brown and spotty which is what you want for this recipe. I ended up having to hide them!

A warm slice of banana bread slathered in Nutella is delicious but I also like to drizzle over some caramel sauce as a lovely alternative. It goes brilliantly with the pecans in this recipe.

Ingredients:
285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g butter, plus extra for greasing
225g caster sugar
2 large eggs
4 very ripe and mashed bananas
85ml buttermilk
1 tsp vanilla extract
50g chopped pecan nuts
50g choc Chips

Method:
1 Preheat the oven to 180c/160c Fan.
2 Mash up the bananas to a paste consistency.
3 Combine the flour, bicarbonate of soda, pecans, choc chips and salt into a large mixing bowl.
4 In a stand mixer or another bowl, cream the butter and sugar together until light and pale.
5 Add the eggs, bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix until well combined.
6 Fold in the flour mixture gently until just combined.
7 Grease a 2lb loaf tin and pour the cake mixture into it.
8 Bake for about an hour until golden-brown and if you insert a skewer it comes out clean.
9 Remove from the oven and allow to cool in the tin for a few minutes.
10 Turn out onto a wire rack and allow to cool. Serve warm or cold with a drizzle of caramel sauce or spread with Nutella .

 

 
Pecan & Chocolate Chip Banana Bread
 
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Author:
Recipe type: Cake
Serves: 1
Ingredients
  • 285g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 110g butter, plus extra for greasing
  • 225g caster sugar
  • 2 large eggs
  • 4 very ripe and mashed bananas
  • 85ml buttermilk
  • 1 tsp vanilla extract
  • 50g chopped pecan nuts
  • 50g choc Chips
Instructions
  1. Preheat the oven to 180c/160c Fan.
  2. Mash up the bananas to a paste consistency.
  3. Combine the flour, bicarbonate of soda, pecans, choc chips and salt into a large mixing bowl.
  4. In a stand mixer or another bowl, cream the butter and sugar together until light and pale.
  5. Add the eggs, bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix until well combined.
  6. Fold in the flour mixture gently until just combined.
  7. Grease a 2lb loaf tin and pour the cake mixture into it.
  8. Bake for about an hour until golden-brown and if you insert a skewer it comes out clean.
  9. Remove from the oven and allow to cool in the tin for a few minutes.
  10. Turn out onto a wire rack and allow to cool. Serve warm or cold with a drizzle of caramel sauce or spread with Nutella .

3 Bake with the kids

Anzac Cookies

Anzac cookies

One of the 11 great bakers I met on the Great British Bake Off (GBBO), the legendary lover of coconut, Peter. was popping in for a cup of tea and a catch up. It is always lovely to see my new baking buddies, one thing is certain there will always be a trade of fresh backed treats.  I was running late home from work, so needed something quick, delicious and of course it had to include coconut.

Anzac biscuits

Fortunately I had stocked up on some desiccated coconut and with the well stocked baking cupboard, I decided to make some Anzac cookies.

 

These would also be a great easy biscuit to bake with the kids.  I have used coconut sugar in this recipe

but you can switch that out for normal caster sugar.

Peter brought along a couple of fresh baked loaves that were still warm and absolutely delicious.

 

Makes: 16 – 20 biscuits
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients
85g oats
85g desiccated coconut
100g plain flour
100g coconut sugar (or caster sugar)
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda

Instructions:

  1. Preheat oven to 180c/160c Fan
  2. Put the flour, oats and sugar in a large mixing bowl.
  3. In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
  4. In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
  5. Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
  6. Line two baking trays with baking parchment.
  7. Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
  8. Bake for 8-10 minutes until golden brown.
  9. Allow to cool on the tray for 5 minutes, then move to a cooling tray.
  10. Store in an airtight box when cooled.

 

Anzac cookies
 
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The Ultimate Anzac Cookie, Delicious coconut biscuits.
Author:
Serves: 16
Ingredients
  • 85g oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g coconut sugar (or caster sugar)
  • 100g butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat oven to 180c/160c Fan
  2. Put the flour, oats and sugar in a large mixing bowl.
  3. In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
  4. In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
  5. Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
  6. Line two baking trays with baking parchment.
  7. Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
  8. Bake for 8-10 minutes until golden brown.
  9. Allow to cool on the tray for 5 minutes, then move to a cooling tray.
  10. Store in an airtight box when cooled.

3 Bake with the kids

Salted Caramel and Pecan Blondies

I loved Blondie, the late 70’s Punk/New Wave singer but I never really got blondies though. The non chocolatey/white chocolate alternative to brownies. Why would you have a brownie that was not full of rich and unctuous dark chocolate. That is just plain crazy.

Once I had a love and it was a gas

Soon turned out had a heart of glass

Seemed like the real thing, only to find

Mucho mistrust, love’s gone behind

Blondie- Heart of Glass

Or at least I thought until a baking and Jenga playing buddy of mine converted me with some fabulous blondies. That set me on a journey to create my own delicious gooey but not too sweet version. I dropped the white chocolate in place of a salted caramel and paired that with my favourite nut, the pecan. Whilst the macadamia may be the king of nuts and the cashew the queen. the pecan is resolutely the prince of nuts in my opinion.

Blondies slated caramel and pecan

The sweetness of the caramel from the brown sugar, set against a lovely salted caramel with the crunch of pecans is tough to beat. I tested it on my guinea pigs, sorry my work colleagues and they were a resounding success. They can be a tough crowed to please.

These are amazingly simple to make and will be demolished in seconds.

Makes: 18 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients:
100g melted butter
60ml rapeseed oil
250g light brown sugar
1.5 teaspoons vanilla extract
1 egg + 1 egg yolk
200g sifted plain flour
1/4 tsp baking powder
100g chopped pecan nuts
175g salted caramel sauce

Instructions:

  1. Pre-heat oven to 180c (160c) fan and line a square 9 inch baking tin with baking parchment.
  2. Melt the butter gently in a saucepan along with the oil.
  3. Once melted, whisk in the soft brown sugar and vanilla together until combined. Allow to cool for 5 minutes and pour into a mixing bowl.
  4. Whisk in the egg and additional egg yolk.
  5. Add the flour and baking powder to the wet ingredients and fold in gently until combined.
  6. Gently fold in the chopped pecan nuts.
  7. Press half of the batter into your tin.
  8. Drizzle the salted caramel all over the base and spread in an even layer.
  9. Blob the remaining batter over the caramel sauce and gently spread to cover the caramel evenly.
  10. Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
  11. Leave to cool in the tin for 30 minutes then remove and cut into 9 squares. Then divide the square in half to make 18 triangles.

Salted Caramel and Pecan Blondies
 
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Delicious sweet , salty , nutty blondies
Author:
Serves: 18
Ingredients
  • 100g melted butter
  • 60ml rapeseed oil
  • 250g light brown sugar
  • 1.5 teaspoons vanilla extract
  • 1 egg + 1 egg yolk
  • 200g sifted plain flour
  • ¼ tsp baking powder
  • 100g chopped pecan nuts
  • 175g salted caramel sauce
Instructions
  1. Pre-heat oven to 180c (160c) fan and line a square 9 inch baking tin with baking parchment.
  2. Melt the butter gently in a saucepan along with the oil.
  3. Once melted, whisk in the soft brown sugar and vanilla together until combined. Allow to cool for 5 minutes and pour into a mixing bowl.
  4. Whisk in the egg and additional egg yolk.
  5. Add the flour and baking powder to the wet ingredients and fold in gently until combined.
  6. Gently fold in the chopped pecan nuts.
  7. Press half of the batter into your tin.
  8. Drizzle the salted caramel all over the base and spread in an even layer.
  9. Blob the remaining batter over the caramel sauce and gently spread to cover the caramel evenly.
  10. Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
  11. Leave to cool in the tin for 30 minutes then remove and cut into 9 squares. Then divide the square in half to make 18 triangles.
Notes
Makes: 18 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)

 

 

 

0 Bake with the kids

The Ultimate Cornbread Muffins.

The heatwave has me in the BBQ spirit and the 4th of July / Independence day is just around the corner. One thing that the boys and I miss from our vacation in Florida last year are the sweet and fluffy cornbread muffins that seemed to accompany any BBQ meal in most restaurants.

So I thought I would try and recreate the ultimate delicious little fluffy bundles of joy. My benchmark for success is if my youngest son Ethan gives them the thumbs up.

Cornbread muffins

Whilst I do like to add additional flavours to breads and rolls, this base recipe is delicious on its own. Or it can be tweaked with a handful of diced jalapeños and a good grating of your favourite cheese.

The mix is perfect for a dozen muffin sized cornbreads, they are foolproof and super easy to make.

Cornbread

I have tried a few different recipes but the kids voted these the most awesome of the lot. Slathered in some nice cold slightly salted butter, you cannot go wrong. I got a double thumbs up from Ethan.

 

Makes: 12

Oven Temp: Gas 5, 375F, 190C (170C Fan)

Ingredients:

250g plain flour

130g cornmeal/polenta

270g caster sugar

1 1/2 teaspoon salt

1 tablespoon baking powder

120ml vegetable oil

2 large eggs

240ml full fat milk

 

Instructions:

1. Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.

2. In a separate bowl mix the vegetable oil, eggs and milk.

3. Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.

4. Grease a muffin pan and pour the batter into each section until about two thirds full.

5. Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.

6. Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.

 

The ultimate cornbread muffins.
 
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Makes: 12 Oven Temp: Gas 5, 375F, 190C (170C Fan)
Author:
Ingredients
  • 250g plain flour
  • 130g cornmeal/polenta
  • 270g caster sugar
  • 1½ teaspoon salt
  • 1 tablespoon baking powder
  • 120ml vegetable oil
  • 2 large eggs
  • 240ml full fat milk
Instructions
  1. Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.
  2. In a separate bowl mix the vegetable oil, eggs and milk.
  3. Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.
  4. Grease a muffin pan and pour the batter into each section until about two thirds full.
  5. Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.
  6. Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.