Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Bake with the kids

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
 
Save Print
Prep time
Total time
 
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
 
Save Print
Prep time
Cook time
Total time
 
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.

 

0 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
 
Save Print
Prep time
Cook time
Total time
 
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.

 

2 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
 
Save Print
Prep time
Cook time
Total time
 
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
 
Save Print
Prep time
Cook time
Total time
 
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.

2 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
 
Save Print
Prep time
Cook time
Total time
 
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.
 
Save Print
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.

0 Bake with the kids

Rolo cupcakes

Thursday night before half term and the school tweets that there will be no after school clubs on the Friday. Normally not a major concern but Ollie was looking forward to the school bake off club and making his Rolo chocolate cupcakes. As we had already weighed out the ingredients for him to take in I promised I would make them with him at the weekend.

For an extra flourish we did add some vanilla butter icing, which complimented the chocolate cupcakes perfectly.

Rolo Cupcakes

I would caution though, after my last escapade with Rolos in chocolate brownies. I tried to turn the brownies out of the pan too early and ended up with the Rolos welding to one hand. I ended up doing a dance of pain, whilst trying to work out if I should save the brownie or save my hand . The brownie won and was saved and I spent the rest of the night with my hand in a bowl of iced water.

As we often bake together at the weekend, it spawned the idea of a section of the blog dedicated to baking with the kids. All the recipes in this section will be baked by Ollie, loosely under my supervision so that he does not set fire to the house or chop off a finger!

Hopefully these easy and delicious recipes will be used by mums and dads to get the kids baking.

Rolo Cupcakes
Makes: 12 Cupcakes
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients:
100g butter, softened
175g light brown sugar
175g self raising flour
25g cocoa powder
2 eggs
125ml milk
12 Rolos
12 muffin cases

Butter cream icing:
140g butter, softened
280g icing sugar
1-2 tbsp milk
1 tsp Vanilla extract

Instructions for the cupcakes:

  1. Preheat the oven to 180C/160F Fan.
  2. Sift flour, cocoa powder and sugar in the mixing bowl.
  3. Add the wet ingredients: egg, milk and butter
  4. With a wooden spoon beat all the ingredients together until they form a smooth batter.
  5. Line a muffin tin with the cases and divide the mixture evenly between the 12 cases.
  6. Poke a Rolo into the batter until it is just covered.
  7. Bake in the oven for 15-20 minutes.
  8. Let cool for a couple of minutes in the muffin tin . Then transfer to a cooling rack.
  9. Do not eat when hot as the Rolos are like lava!

Instructions for the butter icing:

  1. If you have a mixer put the butter and sift half of the icing sugar into the mixer bowl and beat on a slow speed until smooth. Or you can do this with a wooden spoon.
  2. Sift the remaining icing sugar and one tablespoon of the milk and the vanilla and beat the mixture until creamy and smooth.
  3. Beat in the extra tablespoon of milk, if necessary, to loosen the mixture.
  4. Pipe or spoon onto the cooled cupcakes.

1 Bake with the kids

Ollie’s Shortbread Biscuits

Saturday morning, the last remnants of snow are still lingering in the garden and my eldest son has decided he wants to make some shortbread biscuits all on his own. What a great start to the weekend, we all love shortbread biscuits, especially the dog. A nice big mug of coffee and a warm biscuit sound good to me. It also makes me nostalgic of when I used to bake with my dad as a kid so I was up for a quick bit of baking.

Shortbread Cookies

Shortbread biscuits are very easy to make so perfect for the kids to get stuck into.

I took on my standard role of “commis chef”, more commonly known as gofer and washer upper. My son pulled out his usual go to shortbread recipe and decided to add some vanilla essence. Good call in my opinion.

Shortbread Cookies

After directing me to get everything he needed out of the cupboards, he set about making the biscuits (and of course a mess). Anything on the floor becomes the dog’s job to clean up. Which he does with relish.

We had also recently bought a cookie letter stamp set, so we thought it a good idea to brand his biscuits with his name as a final flourish.

Shortbread Cookies

Once the cookies had been cut and stamped and left in the fridge to firm up my son disappeared, more stealthy than a ninja, back to the Xbox and to leave me to clear up the aftermath. That’s my boy, I used to do that to my dad but back in the day it would have been a Gameboy.

Once baked, the “Hillery” baking judges, Ethan (7), Ann my wife, Chester the Cockerpoo and Oliver all dug in. The verdict must have been good, as by the time I had made a cup of coffee they were nearly gone. Oh well, maybe next weekend I will get a look in.
Makes: 8 (7 cm) cookies
Oven Temp: Gas 5, 375F, 190C (170C Fan)

Ingredients
125g butter (room temperature)
55g caster sugar, plus extra to finish
180g plain flour
1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 190C (170C Fan)
  2. Beat the butter, sugar and vanilla essence together with a wooden spoon until smooth.
  3. Stir in the flour and mix together to bring all the ingredients together. Try not to overwork. Turn on to a lightly floured work surface and gently roll out to about 1 cm thick.
  4. Cut out with a cookie cutter and place onto a baking tray. Roll together any spare dough and repeat.
  5. Sprinkle with caster sugar and place in the fridge for 20-30 minutes to chill the dough. This will help prevent spreading.
  6. Bake in the oven for 15-20 minutes until pale golden-brown.
  7. Let cool for a couple of minutes on the baking tray. Then transfer to a cooling rack to finish cooling.

Ollie's Shortbread Biscuits
 
Save Print
Prep time
Cook time
Total time
 
Delicious rich buttery shortbread biscuits
Author:
Serves: 8
Ingredients
  • Ingredients
  • 125g butter (room temperature)
  • 55g caster sugar, plus extra to finish
  • 180g plain flour
  • ½ teaspoon vanilla extract
Instructions
  1. Instructions
  2. Preheat the oven to 190C (170C Fan)
  3. Beat the butter, sugar and vanilla essence together with a wooden spoon until smooth.
  4. Stir in the flour and mix together to bring all the ingredients together. Try not to overwork. Turn on to a lightly floured work surface and gently roll out to about 1 cm thick.
  5. Cut out with a cookie cutter and place onto a baking tray. Roll together any spare dough and repeat.
  6. Sprinkle with caster sugar and place in the fridge for 20-30 minutes to chill the dough. This will help prevent spreading.
  7. Bake in the oven for 15-20 minutes until pale golden-brown.
  8. Let cool for a couple of minutes on the baking tray. Then transfer to a cooling rack to finish cooling.
Notes
Makes: 8 (7 cm) cookies
Oven Temp: Gas 5, 375F, 190C (170C Fan)

 

2 Bake with the kids

Halloween Gingerbread Men

While the wife’s away the kids will play.

This weekend has been a boys weekend in my house, with the wife popping away to catch up with some old school friends. Which left me and my two boys alone for the weekend to get up to mischief.

Gingerbreadmen

Gingerbread Men

On Saturday morning we decided to pop to the local farm shop’s new cafe to sample their breakfasts. As usual at any coffee shop we go to the boys will sniff out the gingerbread men. The farm shop was full of pumpkins as Halloween is just around the corner. That gave me the idea to dust off my favourite gingerbread man recipe and do some baking with the boys. Skeletons and mummies were on the cards.

I have a great skeleton cutter that I have not had a chance to use yet that imprints a skeleton onto the dough so you can fill the impression with icing. Unfortunately the definition was slightly lost as the biscuits cooked but it did give me a guide for my first attempt at piping royal icing. The smaller mummies I just free handed with a small flat piping nozzle.

Gingerbread skeleton

Gingerbread skeleton

This recipe uses golden syrup rather than treacle so makes a slightly lighter coloured gingerbread but it has a good kick of ginger and cinnamon to make a lovely, warming biscuit.

Makes: About 20

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

Ingredients
350g plain flour
1 teaspoon bicarbonate of soda
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
125g butter
175g light soft brown sugar
1  egg
4 tablespoons golden syrup
Extra flour for rolling
250g royal icing sugar
1 teaspoon vanilla extract
40-50ml water

Instructions

  1. Sift together the all of the dry ingredients into the bowl of a food processor. Add the butter and whizz until the mix looks like fine breadcrumbs. Add in the sugar and whizz again just to incorporate.
  2. Beat the egg and golden syrup together, add to the food processor and whizz until the mixture starts to come together. Tip the dough out onto a lightly floured surface and knead until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
  3. Preheat the oven to 180C. Line two baking trays with grease-proof paper.
  4. Roll the dough out to about half a centimetre thickness on a lightly floured surface. Using gingerbread men cookie cutters, cut out and place on the baking tray, leaving a gap between them.
  5. Bake for 12-15 minutes, or until lightly golden-brown.
  6. Leave on the tray for 10 minutes to cool slightly, then move to a wire rack to finish cooling.
  7. To make the icing add the royal icing sugar, vanilla extract and 40ml of water to the bowl of a mixer with the whisk attachment or you can use an electric whisk. Before whisking mix together with a spoon or spatula. This will prevent a icing sugar cloud when you start mixing.
  8. Whisk for a couple of minutes until thick, if too thick to pipe, loosen with an additional teaspoon or two of water.
  9. Put into a piping bag.When cooled decorate with the icing.

Adapted from a GoodFood recipe.

Halloween Gingerbread Men
 
Save Print
Prep time
Cook time
Total time
 
A lighter coloured gingerbread but it has a good kick of ginger and cinnamon to make a lovely, warming biscuit.
Author:
Serves: 20
Ingredients
  • 350g plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 125g butter
  • 175g light soft brown sugar
  • 1 egg
  • 4 tablespoons golden syrup
  • Extra flour for rolling
  • 250g royal icing sugar
  • 1 teaspoon vanilla extract
  • 40-50ml water
Instructions
  1. Oven Temp: Gas 4, 350F, 180C (160C Fan)
  2. Sift together the all of the dry ingredients into the bowl of a food processor. Add the butter and whizz until the mix looks like fine breadcrumbs. Add in the sugar and whizz again just to incorporate.
  3. Beat the egg and golden syrup together, add to the food processor and whizz until the mixture starts to come together. Tip the dough out onto a lightly floured surface and knead until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
  4. Preheat the oven to 180C. Line two baking trays with grease-proof paper.
  5. Roll the dough out to about half a centimetre thickness on a lightly floured surface. Using gingerbread men cookie cutters, cut out and place on the baking tray, leaving a gap between them.
  6. Bake for 12-15 minutes, or until lightly golden-brown.
  7. Leave on the tray for 10 minutes to cool slightly, then move to a wire rack to finish cooling.
  8. To make the icing add the royal icing sugar, vanilla extract and 40ml of water to the bowl of a mixer with the whisk attachment or you can use an electric whisk. Before whisking mix together with a spoon or spatula. This will prevent a icing sugar cloud when you start mixing.
  9. Whisk for a couple of minutes until thick, if too thick to pipe, loosen with an additional teaspoon or two of water.
  10. Put into a piping bag.When cooled decorate with the icing.