Soft Warm Chewy Cookies

Hi cake fans! It’s another Scrummmy Friday and this week I have a real treat! 

It has been so cold outside and when it’s cold, I don’t really think about eating all too healthily  (Bang… There goes my New Year’s resolution!) 

This week my daughter and I decided to make cookies to go with our hot chocolate!

These are our favourite type of cookies! They are really great and very easy to make. There is no chilling involved with these cookies either!

So let’s get baking…!

Ingredients

200g plain flour

1 tsp bicarbonate soda

Pinch of salt

125g unsalted butter at room temp

105g light brown sugar

6 tbsp granulated sugar

1 egg

1 tsp vanilla ext

3 small tubes of smarties
Method

I find it is easier to mix by hand with a wooden spoon rather than a food mixer.

  1. Combine butter (that is softened) and both sugars in a bowl and beat with a wooden spoon until smooth.
  2. Beat in the egg and vanilla.
  3. In a separate bowl, mix the flour, bicarbonate soda and salt.
  4. Gradually add the dry ingredients to the butter mixture and blend until well incorporated.
  5. Add one tube of smarties to the mixture and fold in.
  6. Preheat oven to 160C (for fan oven) and line baking trays with grease proof paper.
  7. Using two teaspoons, scoop out a small about of dough and round it by scrapping from spoon to spoon.
  8. Place dough on the tray but allow enough space between them as they do spread out whilst baking.
  9. Place in the oven for 15-20 mins or until golden round the edges.
  10. Then remove from oven and put a few smarties on top for decoration.
  11. Allow to cool on the tray for 5 mins before transferring to a wire rack to cool completely. But they are at their best when they are still a warm. Yummm!

Enjoy with your chosen hot drink, like us!

  

Happy Baking!

Em X

No Added Sugar Fruit Loaf

As I am still sticking to my ‘New Years resolution’ of a healthier beginning. I am still researching ‘better options’ for treats to have with a cup of tea or coffee.

I have had this recipe for a while and it is favoured by my dad (as he is diabetic) but the rest of the family love it too. Obvisouly this doesn’t give a diabetic an excuse to eat the whole thing in one sitting, but it can be kept in an airtight container for a few days or even freeze for a month.

It is great because it has no added sugar. The only sugar this recipe contains is from natural sugar from the dried fruit used. You could also make it low in fat by substituting the butter for a low-fat margarine. Then here comes the bonus… This recipe also uses wholemeal flour that provides a source of fibre too.

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Ingredients 

100g mixed dried fruit

50g butter or margarine

150ml skimmed milk or soya/almond milk

150g wholemeal flour

2 tsp baking power

1/2 tsp mixed spice

1 tsp cinnamon

1 large egg, beaten

Method

  1. Pre heat oven to 180C or for fan 160C. Grease and line a 1lb loaf tin
  2. In a small pan, put butter, milk and dried fruit in and bring to the boil then simmer for 10 mins
  3. Remove from heat and allow to cool before adding the beaten egg.
  4. In a seperate bowl, mix the dry ingredients, then gradually add dry mix to fruit mix.
  5. If the mixture seems a little stiff just add a little milk until you get a ‘slow drop’ off the spoon.
  6. Pour mixture into tin and bake for 30-40 mins or until firm on top and screwer comes out clean.
  7. Leave in the tin for 15 mins, then turn out on to a wire rack to cool completely.

Serve sliced, as it is or with a little butter or low-fat spread.

Happy Baking

Em x

Quick n Easy Christmas Cake

Hello and welcome to my blog, SCRUMMMY FRIDAY

With Christmas only 6 weeks away (ahhhh!) I thought I’d share a fairly easy Christmas cake recipe that I use every year and without a doubt the best tasting and reliable recipe.

It is best to make it about 5 or 6 weeks before Christmas, this gives the cake time to mature. MMM YUMMMY!

It’s really not that hard and pretty quick. Stick with it and you won’t regret it at Christmas. So here goes…

This recipe will make an 8 inch cake, but what I like to do is make a 1lb loaf size, for myself, and some mini cakes (I get the cases from a ‘well known’ supermarket in packs of 10)

Here are my mini cakes all wrapped up, with handmade gift tags, ready to give as Christmas pressies!

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Tools Needed

Large Mixing Bowls

Wooden Spoon

Greaseproof Paper

1lb loaf tin

Mini Loaf Cases

Rolling pin

Ingredients

The Cake

500g Dried Mixed Fruit with Mixed Peel

(You can buy separate dried fruit, but the is a quick recipe)

50g Glace Cherries (Halved)

45ml/ 3tbsp of brandy (For a non-boozy cake use orange juice instead)

225g of Plain Flour

Pinch of salt

225g of Unsalted Butter, Softened

½ tsp of Cinnamon

½ tsp of Mixed Spice

1 tbsp of Cocoa

225g of Dark Brown Sugar

4 Eggs

100g Mixed Nuts (roughly chopped)

Decorate

Apricot Jam

1kg box of Marzipan

1 kg box of Fondant Icing

Method

1 – The day or two before baking the cake, soak the dried mixed fruit with peel in a bowl with the brandy. Cover and leave to soak up the brandy.

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2 – Grease and line your tin with greaseproof paper. Make the paper stick up above the tin by about 1 or 2 inches. For the mini loaf, lightly grease the case.

Pre-heat oven to 150 degree C.

3 – Beat the butter and sugar together until light and fluffy. Add eggs (one at a time whilst beating)

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4 – Add chopped nuts, glace cherries and the boozy fruit, plus any liquid left over.

5 – Sift flour, spices, salt and cocoa into a bowl, then add this to the mixture.

6 – Spoon the mixture into your tin and mini loaf cases. Gently tap on a work surface to disperse air bubbles.

7 – Put in the oven for approx 30 minutes for the mini loaf and 1 to 1 ½ hours for the 1lb loaf tin or until a skewer comes out clean when inserted in to the cake.

8 – allow the 1lb tin to cool slightly before removing from the tin and transferring to a wire rack. The mini loaf cakes can stay in there cases on the wire rack.

9 – Once cooled completely, wrap in tin foil (not too tightly and it needs the air)

Then store in a cool place (like a spare room) in an open box (DO NOT SEAL! this will make the cake go mouldy)

Then once a week feed your cake(s) with a little brandy.

10 – A few days before Christmas, you can decorate your cake. YAY!

11 – Remove cake from greaseproof paper. Warm the apricot jam in a saucepan (this just helps to spread it) Spread all over cake. For the mini loaf cakes spread on top. I use the back of a teaspoon.

12 – Lightly dust the work surface with icing sugar. Remove marzipan from its packet and gently knead it to soften it up. Then roll out to size to cover the entire cake. For the mini loaf cakes enough to cover the tops.

13 – Do the same as the marzipan with the Fondant. Trim away excess from the bottom of the cake.

14 – Now for the really fun part…decorating the cake!

This I will leave entirely to your creativeness, as it is your cake, it should have your mark on it!

If your good with a piping bag, them pipe a boarder, if not then I suggest and pretty ribbon around the bottom. Use cookie or fondant cutters to cut some fondant decorations, like traditional holy leaves or snowflakes. How about making a 3D snowman/family for the top. However you decorate it, this is your cake and I would love so much to see what you have baked. Please do show me!

Em x

Snickerdoodles

 

Hello and welcome to another week of Scrummmy Friday’s

This week I have chosen to make an American Classic, the Snickerdoodle cookie.

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These cookies are crisp at the edge with a gorgeous, melt in the mouth middle.

They are also super quick to make, so if you have some hungry mouths wanting a treat, these are just perfect. This recipe makes about 12 cookies

Tools required

2 large baking trays, lined with baking paper.

A bowl

Wooden spoon

Ingredients

115g Unsalted Butter, Softened

100g Dark Brown Sugar

2 tbsp Maple syrup or a few drop of caramel flavouring

175g Self-raising flour

2 tbsp Caster sugar

A sprinkle of Cinnamon

A handful of chopped pecans (optional)

Method

1 – Preheat oven to 160·C (this is for a fan oven) & Line your trays.

2 – Put the butter and dark brown sugar in a bowl and beat together until light & fluffy. then add maple syrup or caramel flavouring & mix well. Then sift over the flour, gradually, on top of the mixture & beat well until a rough dough is formed.

3 – Divide the mixture into balls (about the size of a walnut).

4 – on a plate, put the caster sugar, chopped pecans (if using) and cinnamon & roll the dough balls on the plate & flatten slightly.

5 – Bake in the oven for 10-15 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes on the tray before transferring on to a wire rack to cool completely.

Yummm!

Em x

 

Scrummmy Friday’s – week 3

It’s week 3 of Scrummmy Friday’s and I have the world’s easiest NO BAKE recipe that I know everyone loves.

I have fond memories of making these, as a young girl (many moons ago), in my mum’s kitchen. I hope with this recipe, I can inspire fresh new hopefuls to become great cake markers!

So here is it, this week, I present… Marshmallow Rice Krispies Bites

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Tools required

Medium saucepan

2 desert spoons

2 bowls

Scales

8”x8” tin

Baking/Greaseproof paper

Ingredients

25g Unsalted Butter

100g Rice Krispies

150g Marshmallows

200g White Chocolate

Handful or 2 of mini marshmallows

Method

  • 1- Melt butter in saucepan over a low heat
  • 2- Add marshmallows to the saucepan of melted butter and melt them too.
  • 3- Remove from heat and add Rice Kripsies to the saucepan (Trust me, this works better than adding then to the bowl!) Mix well ‘til Rice Kripsies are well coated.
  • 4- Line tin with baking paper. Put mixture into tin and press down. Now use a clean desert spoon, wetted with cold water, and smooth over the top to level.
  • 5- Melt chocolate in the microwave. 30 sec at a time, on high power until chocolate is melted.
  • 6- Pour on top of Rice Kripsies and level out
  • 7- Scatter a handful or 2 of mini marshmallows on top
  • 8- Chill in the fridge for 30 minutes
  • 9- Remove from fridge and cut into desired size squares. (I made 16 bite size squares)

You can be as creative as you want. Maybe use milk chocolate instead of white. Maybe add a different topping, maybe your favourite biscuit or chocolate sweets?

Please remember, I would love to see your creations, please post me a comment either on Facebook or on Twitter, of your delicious and yummmy treats.

Em x

Scrummmy Friday’s

Hi and Welcome to Scrummmy Friday’s

#Scrummmyfridays

Each week I will post a quick and easy recipe for you to bake and enjoy a yummmy treat over the weekend!

My first recipe to share with you is…..

Halloween Ginger Shortbread.

This is a family friendly recipe, so why not all try!

Ingredients for Cookies

200g Unsalted Butter

200g Light brown Sugar

1 Medium Egg

400g Plain Flour

2tsp Ground Ginger

1/2 tsp Cinnamon

Pinch of Salt

Tools

Baking trays

Baking/Grease proof  paper

Rolling pin

Ginger bread people cutters

Method

Pre heat oven to 160 Deg C

1 – Ensuring butter is at room temp before starting (makes it easier to mix)  Place the butter in a bowl

2- Add light brown sugar and beat until well combined

3- Add beaten egg and combine well

4- Add flour, spices and salt. Mix a little at a time with a spoon and when the mix become to hard to work with the spoon, finish off with using your hands, by kneading well. Keep working at it until the mixture comes together and forms a ball.

5- Place on a floured worktop and knead some more until smooth.

6- Rollout until it is 5mm thick (Keep moving the dough around between rolls to stop it from sticking to your worktop)

7- Cut out shapes and place on the baking trays lined with baking/Grease proof paper.

8- Place in the oven for 10-15mm or until the edges are turning a golden brown colour.

9- Leave on the tray for 10mins (if you try lifting before cooling on trays they will break) once cooled, lift them off and place on a wire rack until completely cool (They will harden up as they cool)

To Decorate

Royal icing

Water

Piping bag or food/freezer bag

1- Put royal icing in a cup and add a tiny amount of water at a time. (The consistency you want is like toothpaste)

2- Put icing into a piping bag or food/freezer bag (just use one corner of the food bag and snip the corner off to the desired size)

3- Pipe on your halloween monsters outline.

4- For the flood icing (this is to fill the inside of your lined monsters) use more royal icing but this time make it the consistency of cream.

5- using a spoon and cocktail stick, pour a little icing on and spread it around until it fills the cookie and allow to dry.

Be imaginative and use food colourings and decorations to create different spooky designs.

Please show me what you bake, I look forward to seeing all your wonderful designs and creations

Em X

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