I made these totally scrummy biscuits the other day, and it really helped me to de-stress. There’s something about baking that allows you to let go of your problems for a bit, even if it’s just for half an hour.
125g softened butter
3/4 cup sugar
1 tsp vanilla essence
2 cups plain flour
1 tsp baking powder
1/2 cup sultanas
1) Cream butter, sugar and vanilla together until light and fluffy
2) Add egg, beating well
3) Sift flour and baking powder together and mix into creamed mixture
4) Fold sultanas into creamed mixture
5) Roll heaped teaspoons of mixture into balls and place on an oven tray
6) Flatten slightly with a floured fork
7) Bake at 190°C for about 12 minutes or until pale golden
8) Enjoy 🙂
It’s yet another rainy day here in London, and when I say it’s raining, I mean it’s chucking it down like there’s no tomorrow. The rain makes everything so grey, and a little colder as well. It’s at times like these that I like to do some baking. It warms me up (thank you oven!), and I get something yummy to eat afterwards! I made lemon biscuits today, and they turned out pretty well.
325g plain flour
200g salted butter
125g caster sugar
Zest of 1 lemon
2 egg yolks
1) Preheat the oven to 180C/360F/Gas mark 4.
2) Mix the flour and butter to form breadcrumbs.
3) Add the sugar, lemon zest, and egg yolks. Form a dough.
4) Roll out the dough to 5mm thick. Cut out biscuits.
5) Place on a baking sheet. Bake for around 17 minutes or until golden brown.
6) Leave to cool.
Yay! I finally figured out how to make a proper cola slushie, as opposed to my last pathetic excuse for one.
One 500ml bottle of cola
1) Place the bottle of cola into the freezer.
2) After 2-3 hours, take out the bottle of cola.
3) Shake up the bottle.
4) Slowly open the bottle.
5) Pour out the resulting slush into a glass.
I made brownies today, using the Hummingbird Bakery’s recipe, and adding walnuts in. My first attempt wasn’t so great, so I put the brownie mixture into cupcake cases to hold it all together.
200g dark chocolate, broken up
175g unsalted butter (I had to use salted butter because none of the shops had unsalted in stock, but it didn’t seem to have any detrimental effect on my brownies)
325g caster sugar
130g plain flour
100g walnuts, roughly chopped
1) Preheat the oven to 170C/325F/Gas mark 3
2) Microwave the chocolate and butter twice for 30 seconds at a time. Mix to make sure it has melted and is smooth.
3) Add the sugar and stir well. Add the flour and stir well. Add the eggs and stir well. Mix until smooth.
4) Spoon the mixture into a lined baking tray or into 12 cupcake cases. Bake for 30-35 minutes, or until flaky on top but still soft in the centre.
For these yummy little cupcakes, I used a basic cupcake recipe, and added dark chocolate and strawberries for the topping.
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
30g dark chocolate
Strawberries, chopped in half
1) Preheat the oven to 180C/350F/Gas mark 4. Line 2 12-hole cupcake tins with cupcake cases.
2) Cream the butter and sugar together in a bowl. Beat in the eggs, and stir in the vanilla extract.
3) Fold in the flour. Add in a little milk until the mixture is soft. Spoon the mixture in the cases until half full.
4) Bake for 8-10 minutes, or until golden-brown. Check that a skewer inserted into one of the cakes comes out clean. Leave to cool for 10 minutes.
5) Melt the dark chocolate in the microwave for 45 seconds. Spread on top of the cupcakes and add a half strawberry on top.
6) Leave to set. To speed up the setting process, leave to set in a fridge.