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

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!

minixmascakes-6950 minixmascakes-6954

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.

xmascake-3298

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)

xmascake-3304

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

Corporate Cupcakes

IMG_1020  IMG_1015

Corporate Cupcakes – 5th December 2014

I made these ‘winter wonderland’ themed cupcakes with these adorable little snow- men and ladies, for my local council office presentation day.

Brighten up meeting and conferences with fun and colourful cupcakes. Why not personalise them with your company name or club logo.

These can be used as a thank you gift or for fund raising events.