Festive

Mince Pie Flapjacks

Hurray! The most wonderful time of the year is upon us again! ūüôā Christmas is my favourite time for baking, and each year I have to meticulously plan when I want to make what as I always have so many¬†bakes I want to try – both old seasonal favourites and new recipes that I haven’t tried before.

This festive season I¬†intend to make another batch of my yummy stollen biscotti from last year,¬†the spiced fruitcake with fondant seal decorations that has become a Christmas tradition, and also have a go at creating my own lebkuchen. I’ve also recently been experimenting with different gingerbread recipes so no doubt there’ll be a repeat performance of some of those too before the year’s out.

After the success of the aforementioned stollen biscotti last year, I wanted to have a go at conjuring up another Christmas recipe of my own, and these deliciously spicy and fruity flapjacks are the result.

I made my flapjacks¬†using my mum’s marvellous¬†homemade mincemeat which is lovely and fruity and not too boozy, but use whatever kind you like, be it homemade or bought. Like¬†their traditional pie counterpart, they’re delicious served warmed with some cream (preferably accompanied by Christmas songs and a festive jumper).

This would also be a good recipe for the new year when jars of mincemeat are being sold off ten-a-penny in the shops and you’re in need of something sweet and warming to distract you from the fact that Christmas is over, you’re cold,¬†skint and have already broken all of your new year’s resolutions.

This may be my final blog post before¬†the big day¬†so I’ll take this opportunity to wish everyone in the Bakeosphere a very MERRY CHRISTMAS!

P.S. If you’re looking for other easy festive baking ideas, why not take a look at my recipes for chocolate gingerbread cake, low fat Christmas pudding brownies and red velvet star biscuits?

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INGREDIENTS Рmakes 15 large or 20 small flapjacks

  • 280g/10 oz oats
  • 130g/4.5 oz butter or margarine
  • 170g/6 oz brown sugar
  • 3 tbsp golden syrup
  • 80g/3 oz¬†mincemeat
  • 2 tsp cinnamon
  • Half tsp mixed spice
  • 40g/1.5 oz¬†raisins or sultanas¬†(optional)

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tray with parchment paper.
  2. Put the butter/margarine, sugar and golden syrup in a heatproof bowl and melt together in the microwave in blasts of 1 minute until smooth, stirring at each interval. Alternatively, melt together in a pan on the hob over a low heat, stirring regularly.
  3. Stir the oats, mincemeat, cinnamon, mixed spice and raisins/sultanas into the liquid mixture until thoroughly coated.

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  4. Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until firm and slightly golden at the sides
  5. Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife. Scoff in front of the fire or crappy Christmas TV.

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Categories: Festive, flapjacks, Traybakes | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Stollen Biscotti

I know I’m cutting it a bit fine posting my one brand new¬†edible¬†festive creation¬†late on Christmas Eve Eve but these biscotti are so fabulous that I think they warrant a fashionably late arrival. I have been doing a fair amount of yuletide¬†baking recently but everything bar these have used recipes¬†from books/magazines (which is unusual for me), hence why I haven’t posted them on here.

I was originally going to make the divine-sounding stollen muffins from the November issue of Good Food, but the only problem with muffins is that they‚Äôre quite heavy and I wanted to bake something lighter to enjoy with a cuppa after the hefty indulgence that is Christmas lunch, hence the idea for a biscotti version came to me. I used to hate marzipan as a child and have distinct memories of painstakingly picking it off every slice of wedding or Christmas cake while carefully salvaging the sweet, sticky white icing. However, I’ve started to love it in my old age, and I now can’t imagine a December without stollen.

This biscotti recipe and technique are very similar to the wonderfully versatile ones I blogged about here: https://cloud9point1.wordpress.com/2015/06/08/fabulous-biscotti/. Despite this, I feel that their rich, festive flavour and all-round fruity, almondy deliciousness means they deserve a separate post. Again, feel free to experiment with ingredients and flavours ‚Äď you could try adding pistachios, candied peel and/or chopped dates, among other things, to create a similarly Christmassy taste if you‚Äôre not a fan of marzipan.

I‚Äôll sign off now by wishing a very¬†MERRY CHRISTMAS to everyone reading this, and a huge thank you for supporting my little blog ūüôā Here‚Äôs to more culinary fun in 2016!

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INGREDIENTS – makes approx. 15 pieces

  • 180g/6 oz self-raising flour
  • 80g/3 oz caster or granulated sugar
  • 2 tbsp ground almonds
  • 1 egg
  • 1 tbsp milk
  • 40g/1.5 oz dried cranberries
  • 40g/1.5 oz sultanas
  • 40g/1.5 oz marzipan, chopped into small cubes
  • 1 tsp almond extract
  • 0.5 tsp baking powder

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a large flat baking tray with parchment paper.
  2. Mix the flour, sugar, ground almonds and baking powder together in a large bowl then add the cranberries, sultanas, marzipan cubes and almond extract.
  3. Beat the egg and milk together for around 1 minute and pour into the mixture.
  4. Mix with a wooden spoon and then your hands until the ingredients come together to form a stiff dough. If it’s too sticky add a little more flour and if it’s too dry and crumbly add a splash more¬†milk.
  5. Roll the dough into a sausage shape about 25-30cm long and place on the baking tray then gently flatten it until it’s about 2cm tall.

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  6. Place in the oven for around 25-30 minutes until the dough is firm with a crust but still fairly pale.
  7. Remove from the oven and reduce the heat to 140 degrees C then allow the dough to cool for around 10 minutes before sawing into pieces about 2cm thick using a serrated knife.
  8. Place the biscuits back on the baking tray and cook for a further 25 minutes or until lightly browned then leave to cool before enjoying with tea, coffee or a festive tipple!
Categories: Biscuits/Cookies, Festive, Uncategorized | Tags: , , , , , , , , , , , , , | 2 Comments

Chocolate Gingerbread Cake

Originally posted 20/12/2014

WARNING: this stuff is highly addictive!! Seriously, I made a batch with the aim of taking half into university to share with my classmates but it somehow all disappeared in a number of freak scoffing accidents before I had the chance…

The recipe below is adapted from one found in an old winter issue of Good Food magazine – I thought the original batter lacked a chocolatey flavour and didn’t really taste much different from normal gingerbread cake so I added cocoa to the mix which resulted in the perfect marriage of chocolate and spice. I also cut down the amount of treacle and syrup used as I felt the previous quantities were a bit excessive.

This cake is definitely my new festive favourite as it’s so deliciously moist, smells incredible and is super simple to make. It also keeps really well and, if anything, tastes better after a couple of days (if you can make it last that long…)

I finished this batch off with some sprinkly chocolate rings from Aldi.

INGREDIENTS – makes approx. 12 large squares

  • 255g/9 oz self-raising flour
  • 155g/5.5 oz butter/margarine
  • 115g/4 oz dark brown sugar
  • 115g/4 oz black treacle
  • 115g/4 oz golden syrup
  • 115g/4 oz milk or dark chocolate
  • 2 tbsp cocoa powder
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 150 ml/5 fl oz milk

METHOD

  1. Pre-heat the oven to 180 degrees C and line a rectangular cake tin with baking parchment.
  2. Place the butter/margarine, sugar, treacle, syrup and spices into a heatproof bowl and melt in the microwave until smooth or melt in a pan over the hob.
  3. Roughly chop the chocolate into small pieces and place in another heatproof bowl then melt in the microwave in blasts of 30 seconds-1 minute or over a pan of hot water.
  4. Stir the melted chocolate into the butter mixture then fold in the flour, cocoa powder and milk.
  5. Pour the mixture into the cake tin then bake for 20-30 minutes until a skewer inserted into the cake comes out clean.
  6. Transfer (with the baking parchment) onto a wire rack to cool then cut into squares with a sharp knife. Top with festive decorations of your choice if you wish.
Categories: Chocolate, Festive, Traybakes | Tags: , , , , , , , , , , , , | 2 Comments

White Christmas Rocky Road

Originally posted 19/12/2014

I’ve not been great at keeping my blog updated over the last few months due to being busy with uni but now we’re officially into the festive season it’d be wrong not to post some recipes! Being a loan-less student in London means money is pretty tight so I’ve been doing Christmas on a budget this year by creating as many homemade edible/crafty gifts as time and ability allows. This snowy white rocky road is a twist on the traditional kind and so ridiculously easy and cheap to make. The ruby red glace cherries look beautifully festive and the spicy ginger of the biscuits contrasts wonderfully with the creamy white chocolate.

You could also add nuts (e.g. pistachios or walnuts) or experiment with other goodies like dried cranberries for an equally authentic yuletide taste.

INGREDIENTS – makes approx. 15-18 squares

  • 500g/1 lb 1oz white chocolate
  • 150g/5.5 oz ginger nut biscuits
  • 200g/7 oz glace cherry halves (1 standard tub)
  • 2 handfuls mini white marshmallows

METHOD

  1. Line a standard rectangular cake tin with baking parchment.
  2. Melt the chocolate in a heatproof bowl in blasts of 30 seconds in the microwave (no longer or it’ll seize!) or over a pan of hot water.
  3. Roughly break the ginger nuts up by hand into pieces no bigger than a 50p piece and add to the chocolate then stir in the glace cherries and marshmallows until thoroughly coated.
  4. Pour the mixture into the cake tin then allow to set in the fridge for a minimum of 2 hours before cutting into squares with a sharp knife.
Categories: Chocolate, Festive, No-Bake | Tags: , , , , , , , , , , | Leave a comment

Red Velvet Star Biscuits

Originally posted 08/12/2013

I haven’t updated my little blog in a while due to being busy but now we’ve officially entered the most wonderful time of the year for cooking I’ve been squeezing in lots of festive baking.

These decadent biccies have got to be one of my favourite cookie recipes and more than make up for my first (and so far only) attempt at red velvet cake being a disaster. They contain quite a large amount of red gel colouring and icing sugar, plus buttermilk and egg, so they’re not the cheapest cookies to make but they look and taste fantastic and are a perfect luxurious treat for Christmas, Valentine’s Day or any other special occasion, or as a gift. I wish I’d taken photo which showed their beautiful dark red colour better as it makes the cookies look very distinctive even without decoration, although I added Dr Oetker Gold Shimmer Spray for an extra festive sparkly sheen. These would also be delicious sandwiched together with some cream cheese frosting for an even more authentic red velvet experience!

If, like me, you don’t want to buy buttermilk (it’s not very widely available here in the UK), I found a great tip online showing you how to make your own by simply adding a dash of white wine vinegar or lemon juice to milk and leaving it to curdle for a few minutes. Et voila – bona fide red velvety goodness in biscuit form!

This recipe is an adapted version of an American one I found here: http://www.sweetsugarbelle.com/2012/02/red-velvet-roll-outs-recipe/

You can’t see from this photo but they’re the most wonderful deep red colour inside!

INGREDIENTS – makes approx. 40 biscuits depending on size of cutter

  • 115g/4 oz butter/margarine
  • 170g/6 oz icing sugar
  • 255g/9 oz plain flour
  • Half a beaten egg
  • 55g/2 oz cocoa
  • 3 tsp buttermilk (or 3 tsp milk + 1 tsp white wine vinegar or lemon juice)
  • 1.5 tbsp vanilla extract
  • 0.5 tsp baking powder
  • 1.5 tbsp red gel food colouring (NOT the liquid kind as this won’t work!)
  • Dr Oetker Gold Shimmer Spray, to finish (optional)

METHOD

  1. If making buttermilk as outlined above, pour the white wine vinegar or lemon juice into the milk and set aside.
  2. Pre-heat the oven to 180 degrees C (or 160 fan) and line two large flat baking trays with parchment paper.
  3. Whisk the butter/margarine and icing sugar until combined.
  4. Stir in the egg, vanilla extract and buttermilk, then add the flour, cocoa and baking powder and mix briefly.
  5. Add the gel food colouring a teaspoon at a time and mix until the mixture turns a deep blood-like red shade (it will be dazzlingly vivid!) then squash together with your hands to form a ball of dough. If it’s too sticky, add some more flour.
  6. Wrap the dough in clingfilm or a freezer bag and chill in the fridge for about 15-20 minutes until fairly firm.
  7. Place the ball of dough on a large clean sheet of baking parchment then place another sheet over the top and roll out with a rolling pin until about 1cm thick.*
  8. Cut out as many biscuits as possible with your cookie cutter of choice (I used a star shape) and place onto the baking trays (they don’t spread out much when cooking so they can be placed fairly close together). Squish the offcuts of dough together and re-roll and repeat the process until all the dough is used up.
  9. Pop in the oven and bake for about 8 minutes or until the bottoms of the biscuits start to colour slightly then transfer onto a wire rack and leave to cool.
  10. If you want a gold sheen effect as in the photo, hold the Shimmer Spray can about 10cm away from the biscuits and spray each one, then leave to dry.

*You could just sprinkle flour onto the surface to prevent the rolling pin sticking but this ruins the bold colour of the dough when baking.

Categories: Biscuits/Cookies, Festive | Tags: , , , , , , , , , , , , , | 1 Comment

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