Posts Tagged With: biscuit

Mince Pie Flapjacks

Hurray! The most wonderful time of the year is upon us again! šŸ™‚ 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 manyĀ bakes I want to try – both old seasonal favourites and new recipes that I haven’t tried before.

This festive season IĀ intend to make another batch of my yummy stollen biscotti from last year,Ā 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 flapjacksĀ using my mum’s marvellousĀ homemade mincemeat which is lovely and fruity and not too boozy, but use whatever kind you like, be it homemade or bought. LikeĀ 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,Ā skint and have already broken all of your new year’s resolutions.

This may be my final blog post beforeĀ the big dayĀ 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 – makes 15Ā large or 20 smallĀ flapjacks

  • 280g/10 oz oats
  • 130g/4.5 oz butter or margarine
  • 170g/6 oz brown sugar
  • 3 tbsp golden syrup
  • 80g/3 ozĀ mincemeat
  • 2 tsp cinnamon
  • Half tsp mixed spice
  • 40g/1.5 ozĀ raisins or sultanasĀ (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 andĀ 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 hobĀ over a low heat, stirring regularly.
  3. StirĀ the oats, mincemeat, cinnamon, mixed spice and raisins/sultanasĀ 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, orĀ 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

Boost Bar Biscuit Cake

They may not enjoy quite the same popularity as Mars bars, Maltesers or Cadbury Buttons, but I think Boost bars are such an underrated chocolate. Chewy caramel, a generous coating of Dairy Milk and super crunchy biscuit melded into one – what’s not to like?!

Boosts have been my mum’s all-time favourite chocolate bars for as long as I can remember, and so I wanted to use them as the inspiration for her birthday cake this year. She’s not the biggest fan of chocolate sponge cake and the idea of doing one sandwiched with caramel and topped with Boost pieces didn’t really grab me. I Googled ‘Boost bar cheesecake’ and, to my immense surprise, there were no results! Needless to say, this was all the motivation I needed to rectify this and attempt one myself, particularly given the enticingĀ can of Carnation caramel already sat waiting in the pantry.

After thinking about it some more, I decided cream cheese didn’t really seem necessary and decided to stick with recreating each element of the chocolate bar to create a large, sliceable, homemade version. No frills, no faff and no baking but the end result was delicious and went down a storm!

I realised afterwards that, due to the soft consistency of the tinnedĀ caramel, this creation is actually perhaps more reminiscent of Munchies chocolates rather than their chewier Cadbury cousin. Either way, it tastes good which is the main thing I think!

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INGREDIENTS

For the base:

  • 170g/6 oz digestive biscuits, crushed
  • 55g/2 oz butter or margarine, melted

For the filling:

  • 3/4 of a 397g can Carnation caramel
  • 250g/9 oz milk chocolate (preferably Cadbury’s Dairy Milk)
  • 55g/2 oz butter or margarine
  • 2 tbsp golden syrup
  • 1 x 108g bag Boost Bites (or Munchies!), or 2 Boost bars, chopped into 2cm pieces

METHOD

For the base:

  1. Place the digestive biscuits in a hole-free carrier bag and bash into crumbs with a rolling pin, or place them in a food processor.
  2. Place the butter/margarine in a heatproof bowl and melt in the microwave until liquid, and then pour in the biscuit crumbs. Mix thoroughly to combine.
  3. Pour the mixture into a lightly greased flan dish and press down with your fingers or the back of a spoon until flat and firm. Place in the fridge to set for at least half an hour.

For the filling/topping:

  1. Remove the set biscuit base from the fridge and spread the caramel over it evenly with a spatula.
  2. Place the flan dish back in the fridge and allow to set for at least an hour, until the caramel has firmed up a bit. Remove from the fridge before making the chocolate topping.
  3. Place the chocolate in a heatproof bowl and melt in the microwave on low heat in blasts of 30 seconds-1 minute until completely smooth.
  4. Stir in the butter/margarine and syrup and pour the mixture over the caramel layer. Once the chocolate has cooled completely, arrange the Boost Bites on top, and then place back in the fridge for at least 25 minutes before serving.

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Categories: Chocolate, No-Bake | Tags: , , , , , , , , , , , , , | 4 Comments

Custard Cream Cake

Originally posted 21/03/2015

This recipe is basically a large version of the cupcakes I created but never got round to blogging about after being inspired by the custard cream biscuits I made here: http://www.cloud9point1.wordpress.com/2015/06/03/custard-creams-strawberry-milkshake-creams/

I made this quick and simple cake on a whim while round my other half’s after discovering he had custard powder in the cupboard and it was absolutely scrumptious with its light sponge, smooth icing and lovely vanilla flavour. If you want to make it a bit more of a ‘show stopper’ bake by all means double the quantities and make as a double layer cake sandwiched with extra custard buttercream and top with some custard cream biscuits or other decorations to finish, but if you’re just after something delicious with minimal faff then look no further than the recipe below šŸ™‚

I love the sunshine yellow colour!

INGREDIENTS – makes 1 deep sponge of approx. 8in/20cm diameter

For the cake:

  • 160g/5.5 oz self-raising flour
  • 170g/6 oz caster/granulated sugar
  • 170g/6 oz butter/margarine
  • 3 eggs
  • 2 heaped tbsp custard powder
  • 2 tsp vanilla extract

For the icing:

  • 100g/3.5 oz icing sugar
  • 50g/2 oz butter (unsalted if preferred)
  • 1 tbsp custard powder
  • 1 tsp vanilla extract

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line theĀ cake tin with parchment paper.
  2. Whisk the butter/margarine and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, custard powder and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tin and bake for around 20-25 minutes until a cocktail stick inserted into the sponge comes out clean.
  5. When baked, leave to cool on a wire rack before turning the sponge out of the tin. At this stage the cake can be frozen for decorating at a later date if you wish.

For the icing:

  1. Place the butter and vanilla extract into a bowl and whisk while gradually adding the icing sugar and custard powder until a thick, fluffy mixture has formed.
  2. Spread the icing onto the top of the cooled cake using a palette knife, then dive in!

Edit: I used this recipe as a base for a custard and rubber duck loving colleague’s birthday cake!

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Categories: Layer Cakes | Tags: , , , , , , , , , , , , | 4 Comments

Belgian Speculoos Cupcakes

Originally posted 28/02/2014

In October last year I went for a lovely long weekend in Bruges with one of my best friends and, in between stuffing our faces with the heavenly chocolate and fruit beer, we found ourselves sampling delicious golden caramel-flavoured ‘Speculoos’ spread every morning with breakfast in the hotel. This is a peanut butter style spread that’s made from ‘Speculoos’ biscuits which, we later found out from the distinctive red and white packaging, can be bought here in the UK under the name ‘Lotus Caramelized Biscuits’. Just recently, the spread has also become available to buy in the supermarkets over here so it went without saying that I needed to cake-ify it somehow! And here’s the meltingly moreish result, topped off with Belgian chocolate chips for the ultimate Bruges experience šŸ™‚

INGREDIENTS – makes approx. 15-18

For the cakes:

  • 170g/6 oz self-raising flour
  • 115g/4 oz brown sugar
  • 55g/2 oz caster/granulated sugar
  • 170g/6 oz butter/margarine
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 1 tsp Lakeland buttery caramel flavouring (optional but stunningly delicious and aromatic!)

For the icing (apologies if measurements are a bit off here, made it up as I went along):

  • 3 tbsp butter (unsalted if preferred)
  • 4 tbsp Lotus Caramelized Biscuit spread
  • 4 tbsp icing sugar
  • 1 tsp vanilla extract
  • 3 tsp milk
  • Few drops of Lakeland buttery caramel flavouring (again, optional but scrummy!)
  • Handful of Belgian chocolate chips

METHOD

For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two baking trays with 18 paper cases.
  2. Whisk the margarine/butter and both lots of sugar together in a mixing bowl then whisk in the eggs.
  3. Fold in the flour, baking powder, vanilla extract and caramel flavouring until a batter of a soft dropping consistency has formed.
  4. Drop the mixture into the paper cases using a teaspoon until they’re each about three quarters full.
  5. Pop in the oven and bakeĀ for about 12-15 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, place on a wire rack and leave to cool. At this stage the cakes can be frozen for decorating at a later stage if you wish.

For the icing:

  1. Whisk the butter, Lotus spread, vanilla extract, caramel flavouring and icing sugar together in a bowl until well combined, while gradually adding the milk to loosen the mixture until it’s of a spreadable consistency. If it’s too thick, add more milk and if it’s too runny, add more icing sugar.
  2. Spread onto the cakes using a palette knife or pipe on using the nozzle of your choice.
  3. Top each cake with a few Belgian chocolate chips.
Categories: cupcakes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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