Posts Tagged With: traybake

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

Gooey Toffee Apple Flapjacks

Hurray, Autumn is upon us again! As corny as it sounds, is there anything more heart-warmingly lovely than taking a quiet pink-cheeked¬†walk in the¬†September/October sunshine amidst¬†a crisp breeze while taking in all the gorgeously coloured leaves, fallen apples¬†and shiny conkers underfoot? It’s at this time of year that I’m glad I can walk to work, and recently I haven’t been able to resist stopping to take photos on the way as my scenic route looks particularly stunning of an¬†autumnal morning.

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Most importantly,¬†Autumn¬†marks the arrival of one of my favourite things – scrumping season! My mum and I did our usual ritual of venturing out to the nearby fields on the first Saturday in September and came back with a glorious¬†bounty of¬†apples, blackberries and plums. The majority of the berries and some of the apples were used to make vast quantities of my beloved blackberry, apple & cinnamon jam, but it wouldn’t be right to not keep¬†a few¬†aside for some baking.

The¬†scrumped apples have¬†made a delicious addition to¬†various recipes that I’ve tried, including Waitrose’s spiced apple & walnut blondies and my go-to Weetabix loaf. However, I think my favourite 2016 Autumn apple¬†creation has to be these toffee apple flapjacks. They’re squidgy, sweet and sharp,¬†and remind me of¬†a¬†cross between a¬†flapjack and a¬†crumble – perfect for a chilly evening. They’re also yummy served warm with custard.

For another wonderfully autumnal treat where apples are the star, why not check out my Autumn Bliss cake?

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INGREDIENTS – makes 15 flapjacks

  • 130g/4.5 oz butter or margarine
  • 170g/6 oz brown sugar
  • 3 tbsp maple syrup
  • 255g/9 oz oats
  • 2 eating apples, peeled, cored and chopped into¬†chunks about the size of a 10p piece
  • 60g/2 oz¬†mini toffee/fudge pieces (I used Aldi’s mini salted caramel fudge pieces), or larger toffees/fudges chopped into small pieces
  • 1 tsp cinnamon

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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 maple 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, apple chunks, toffee/fudge pieces and cinnamon into the liquid mixture until thoroughly coated.20161008_132436.jpg
  4. Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until slightly golden at the sides.
  5. Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife.
Categories: flapjacks, Traybakes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Custard Cream Flapjacks

I’m officially obsessed with flapjacks. Up until a couple of months ago, I don’t think I’d ever actually made them, but¬†after creating¬†Caramac and honeycomb & chocolate ones, I now find myself whipping up a batch or two at least every couple of weeks!

I just love how they’re both so foolproof¬†and so adaptable.¬†Simply mix together butter, sugar, syrup and oats et voila – you’ve got the base for a million varieties and you can add pretty much whatever goodies you feel like. And all without the ever-present fears of¬†over-mixing, soggy bottoms or sunken sponges.

Aside from the aforementioned types, other flapjacks I’ve attempted include Malteser, Fudge bar, cherry bakewell, white chocolate & cranberry, date & raisin, Dime bar, salted caramel, Milky Way…and many more to come I suspect.

As I love anything custard cream related, I decided that these yummy biccies would form the basis for my next flapjack experiment. The results were deliciously vanilla-y, moreish, and heartily demolished by my colleagues!

Oh, and if you’re also a custard cream fan, why not try my custard cream cake?

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INGREDIENTS – makes 12 large flapjacks or 15 small flapjacks

  • 130g/4.5 oz butter or margarine
  • 170g/6 oz granulated or caster sugar
  • 3 tbsp golden syrup
  • 4 tbsp custard powder
  • 255g/9 oz oats
  • 100g/3.5 oz white chocolate, chopped
  • 2 tsp vanilla extract
  • 3-4 custard cream biscuits, roughly crushed

    METHOD
  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
  2. Melt the butter/margarine, sugar, golden syrup and vanilla extract together Рeither in a saucepan on the hob or in a large mixing bowl in the microwave Рuntil smooth.
  3. Stir in the oats, white chocolate and custard powder until evenly coated.
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  4. Pour the mixture into the prepared tin and pop in the oven for around 15-20 minutes until the edges are slightly brown (the mixture will will firm up as it cools).
  5. Leave to cool on a wire rack for about 15-20 minutes and scatter the crushed custard creams over the top while still warm, gently pushing larger bits into the flapjacks.
  6. When completely cool, slice in squares using a sharp knife.
Categories: flapjacks, Traybakes | Tags: , , , , , , , , , , , , , , , | 3 Comments

Pinkies (Strawberry Milkshake Blondies)

I’m not really sure how this idea popped into my head. Perhaps it was because I had pink on the brain from helping to organise my gran and stepgrandad’s 10th wedding anniversary celebrations,¬†which featured the colour as a theme (including a pink rosewater cake as a centrepiece, made by yours truly).

I’ve baked with strawberry milkshake powder before¬†and I love the delicate rosy shade it delivers. And, despite being a vaguely gothic looking 28-year-old, I always think of pink as a fun colour that carries the promise of something devilishly sweet and exciting when it’s used in an edible context.

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Why limit yourself to dark and white chocolate brownies and blondies, I thought, when there’s room in the great Bakeosphere for other flavours? I’m happy to say this whimsical idea paid off, despite my initial worries that the finished product would be too synthetic, too soggy, or just downright vile. The strawberry flavour is quite subtle and really complements the white chocolate batter, adding a novel twist on the much-loved blondie.

So, don’t be shy – grab the Nesquik and have some fun with these cheery pinkies! And, if you like these, why not¬†check out my strawberry milkshake biscuits?

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INGREDIENTS – makes approx. 18 squares

  • 200g/7 oz granulated or caster sugar
  • 2 eggs
  • 85g/3 oz self-raising flour
  • 120ml/4 fl oz cooking oil
  • 100g/4 oz white cooking chocolate
  • 5 tbsp¬†strawberry milkshake powder (I used Hello Kitty brand but any will do!)
  • 2 tsp strawberry extract
  • Quarter tsp red gel food colouring
  • 18 sugar butterflies, to decorate (optional)

METHOD

  • Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
  • Briefly whisk the sugar, eggs, oil and¬†strawberry extract¬†together in a large mixing bowl.
  • Chop the chocolate into small chunks and melt in a heatproof bowl over a saucepan of hot water or place in the microwave and heat in blasts of about 1 minute until smooth, then pour into the mixing bowl.
  • Fold in the flour,¬†milkshake¬†powder and gel food colouring until you have an even, pale pink hue, and then¬†pour the mixture into the prepared tin.

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  • Pop in the oven and bake for about 20 minutes until the edges are wrinkled and very slightly brown and a cocktail stick inserted into the cake comes out pretty much clean.¬†Leave to cool.
  • Cut into squares using a sharp knife and gently push a sugar butterfly into the top of each pinkie.

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Categories: Traybakes | 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

Best Ever Blondies

Originally posted 06/05/2014

My first attempt at blondies were a sickly, sticky mess but these are¬†ridiculously good! I was reluctant to reveal my secret ingredient to my eager samplers but I shall share it here for the benefit of the baking community at large (ahem). And that secret ingredient is…*drum roll*…custard powder.

This idea came about when I was simply too lazy to look up a blondie recipe and decided just to go by my failsafe brownie recipe¬†and substitute the milk chocolate for the white variety. It then dawned on me that I had no idea what to add in place of the cocoa powder. There’s no such thing as white cocoa powder (to my knowledge?!) and I was worried that making up the cocoa quantity with more flour would affect the flavour and make them too plain so, in the absence of butterscotch Angel Delight, I reached for the vanilla scented custard powder. And hey presto! The rest is scrumptious cakey history.

The lovely golden blondies pictured with their darker chocolate bretherin, pre-cutting…¬†

INGREDIENTS – makes approx. 15

  • 200g/7 oz granulated or caster sugar
  • 2 eggs
  • 85g/3 oz self-raising flour
  • 120ml/4 fl oz cooking oil
  • 130g/4.5 oz white cooking chocolate
  • 4.5 tbsp custard powder
  • 1 tbsp vanilla extract
  • Few drops of Lakeland buttery caramel flavouring (optional but really makes the butterscotchy flavour pop!)

METHOD

  • Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
  • Briefly whisk the sugar, eggs, oil, vanilla extract and caramel flavouring together in a large mixing bowl.
  • Chop the chocolate into small chunks and melt in a heatproof bowl over a saucepan of hot water or place in the microwave and heat in blasts of about 1 minute until smooth, then pour into the mixing bowl.
  • Fold the flour and custard powder into the mixture¬†then¬†pour into the prepared tin.
  • Pop in the oven and bake for about 20 minutes until a cocktail stick inserted into the cake comes out pretty much clean, then leave to cool.
  • Cut the blondies into squares using a sharp knife and marvel at their deliciousness as you dive in.
Categories: Chocolate, Traybakes | Tags: , , , , , , , , , , | Leave a comment

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