As this is a British website we use grams and rarely ounces. So here i’m going to give you a maths lesson on conversions… YAY! Symbols for each measurement are Grams = g, Ounce = Oz and cups are just cups.
1 Gram = 0.035274 ounces… OK so lets not do that. 340 Grams = 12 ounces, so if we try and get a nicer number we get 85 Grams = 3 Ounces.
Cups are confusing without the proper equipment, so i’m converting with basic ingredients (flour, butter, sugar).
Yes, more cookies. These are similar to the Apple Oat Cookies, but I think these are easier.
You will need:
2 mashed banana’s
140g brown sugar
85g caster sugar
1 egg
100g softened butter
1 tsp vanilla extract
160g plain flour
1 1/2 tsp cinnamon
1 tsp bicarbonate soda
2 tsp cornflour
275g porridge oats
Method:
1. Put the banana’s, both sugars, egg, butter and vanilla in a bowl a mix well. My mixture looked very lumpy, some of it being butter, but mine still worked well. Preheat oven the 350*F/180*C/Gas mark 4, line a baking tray with baking paper .
2. Mix in the rest of the ingredients, adding the oats after everything’s been mixed together. Roll a table spoon of the mixture and place it on the sheet, flatten it slightly onto the tray into a thick disc. Bake for 10-12 minutes. Enjoy.!
Banana Oat Cookies, we got 23 cookies ‘oat’ of this. 😀
Recently got this recipe off Facebook and I wanted to try it! They looked simple and fun to make so I’m trying them! They’re supposed to be truffles but they looked like UFO’S in the end
You will need:
340g milk chocolate
55g butter
14 oz (1 can) condensed milk
1 tsp vanilla extract
250g plain flour
50g chopped walnuts
about 3 bars of white chocolate, chopped in bits
A small amount of sugar.
Method:
1. Put the chocolate and butter in a bowl and microwave until melted.
2. Add the condensed milk and vanilla and mix in.
3. Fold in the flour and walnuts, line a baking tray with grease proof paper and preheat oven the gas mark 4/ 350*F/ 180 *F.
4. Scoop up a small amount of dough, press a piece of white chocolate into in and roll into a ball so that the chocolate’s in the middle and cant be seen. Do this to all of it. Place on baking tray and bake for 6-8 minutes, I recommend 9 at a time in rows of three.
P.S. If you would like them to be more like truffles I suggest cool them in a fridge or something.
The first time I made it it was a sloppy mess, but the second time it was quite nice. This seems to be a hard recipe, but that’s just me.
You will need:
(Pastry)
You can use 500g of ready-made sweet shortcrust pastry
120g soft butter
85g sugar
4 egg yolks
265g plain flour
Method (Pastry):
1. Cream together the butter and sugar, add the yolks one at a time beating well after each addition.
2. Add the flour and stir well.
3. On a floured surface, roll out the pastry to the size of the baking tin (30cm x 20cm). Cut of and extra and add small amounts if there are holes or tears. Set aside.
You will need:
(the rest)
5 tbsp strawberry jam
200g butter, softened
200g caster sugar
4 eggs
100g self-raising flour
2 tsp almond extract
400g icing sugar
3 1/2 – 4 tsp water
glace cherries
Method (the rest)
1. Spread the jam over the pastry base. Set aside (again).
2. Cream together the butter and sugar until soft. Add the eggs one at a time and beat well after each addition. (Mine looked horrible and lumpy, if yours does too don’t worry mine turned out really nice (the second time)).
3. Mix in the flour, after add the almond extract and mix well. Preheat oven the gas mark 5/ 375*F/190*C.
4. Spoon the mixture over the jam and smooth the surface. Put in the oven and bake for 35-40 minutes or until golden brown on top.
5. When you take it out you’ll likely notice that it moves like its liquid… and that’s cos it is. Its REALLY REALLY REEEAAALLY IMPORTANT TO LEAVE IT UNTIL IT’S COLD. You can refrigerate when its cooled if you want, we did.
6. While it’s cooling, make the icing. Put the icing sugar in a bowl along with the water, stir well. It needs to be a thick icing.
7. When cold, pour the icing evenly over the top of the whatever-it’s-called and leave to set for a few minutes, put the cherries on top in the places you want them. Leave to set for a bit. Enjoy!
Tip: Test the icing to see if it’s runny. If it is, leave for up the 12 hours to set. You can also add flaked almonds with the cherries.
You can see how thick the layers should be. Especially the jam.
I’ve made this a couple times and both times its been liked, its also great bird food as well!! Pretty simple recipe, but the first time I somehow mixed up the cornmeal with cornstarch and if it wasn’t for my nan coming in at the right time it wouldn’t have turned out well.
You will need:
55g butter
240ml milk
1 large egg
180g cornmeal
120g plain flour
100g granulated sugar
1 tsp baking powder
1/2 tsp salt
Method:
1. In a pan, melt the butter.
2. In a separate bowl, beat together the milk, egg and butter with a fork until well beaten. Preheat oven gas mark 6/ 400*F/ 200*C. Grease a 9 inch square cake pan.
3. all at once, add the rest of the ingredients and stir just until combined, it should be VERY lumpy.
4. Bake for 20 – 25 minutes or until skewer comes out clean and golden brown. Enjoy!
Not been baking much recently, partially due to our new puppy. But here’s one for some Mini Chocolate Chip Cookies! This is an easy and quick recipe.
You will need:
150g Soft butter
80g caster sugar
80g stoft, brown sugar
2 tsp vanilla extract
1 large egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g chocolate chips ( We used 1 bar of milk chocolate chopped up and another 1 bar of dark chocolate)
Method:
1. In a large-ish bowl, mix together the butter and sugars until well combined.
2. Add in the vanilla and egg and mix.
3. All at once, add the flour, Bicarb. Soda and salt. Mix with a large spoon. Preheat the oven to Gas mark 5/ 375*F/ 190*C. Grease a baking tray with butter.
4. Add the chocolate chips and mix as evenly as possible. Take a teaspoon and scoop up a small amount of mixture and roll it into a ball just smaller than a walnut, flatten it slightly and place about 6 at a time on the tray.
5. Bake for about 10 minutes or until the edges are browned slightly and is still quite soft in the middle. Enjoy!
This is a slightly healthier option of cake compared to others, not as easy though. Its not a hard recipe but its not easy either. So here’s the recipe, good luck!
You will need:
175g block butter, diced
175g caster sugar
2 large eggs
225g self raising flour
1/4 tsp salt
5 tbsp milk
1 apple (Cored, peeled, sliced (12 slices in preferable))
1 tbsp lemon juice
Method:
1. In a bowl, beat together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beat well after each.
3. Fold in the flour and salt lightly using a large spoon. Preheat oven at gas mark 4/ 180*C/ 350*F. Grease a 8 inch spring form cake tin. Dust with flour and tap out excesses.
4. In a separate bowl mix together the milk and vanilla extract, stir into the mixture. Spoon into cake tin and smooth the top, arrange the apple slices on top and press down very lightly. Brush with the lemon juice, I just brushed the apples because I don’t trust lemon juice not to ruin the cake.
5. Bake for 1 hour or until skewer comes out clean. You can sprinkle it with icing sugar if you want, we did. Enjoy!!
Yesterday I made vanilla fork biscuits as a quick and easy thing to do. It only has 4 ingredients and is made it a few simple steps. This is the easiest biscuit recipe I have seen so far and bakes very fast.
You will need:
115g soft butter
55g caster sugar
14og self-raising flour
1/2 tsp vanilla extract/essence
Method:
1. cream together the butter and sugar until pale and fluffy.
2. Add the flour and vanilla, combine together (this is pretty much the hardest bit). Preheat oven to gas mark 6/ 400*C/ 200*F. Grease a baking tray.
3. Roll mixture into Walnut sized balls and place on the baking tray. Press down slightly with a fork and bake for 7-8 minutes (told you it was fast). Enjooooooy.
