I was thinking I need to do more baking with Amelie. She’s old enough now, and we don’t do enough of it. Partly because I never know what to make, or I don’t have the ingredients, or the time…. guilt, guilt. But this one is easy, simple ingredients, simple decorating. We made some salt dough magic wands a few weeks ago and they worked so well that I thought I’d try a biscuit version. And – news flash – you can stick a wooden skewer into any biscuit and it makes it extra amazing for kids. Just don’t let them run around with it!
Nothing says Christmas more than Brandy Snaps. Well, a few things do I suppose. But They’re so good, I think they should be obligatory on Christmas Day. Here’s how to make a batch.
This recipe is adapted from one featured in The Great British Bake Off Book.
You will need:
55g demerara sugar
55g golden syrup
50g plain flour
½ level tsp ground ginger
½ tsp lemon juice
200g dark chocolate
fruit, such as blueberries, raspberries or strawberries to decorate
These cookies can be made at any time of the year, but with the abundance of giant Toblerone bars in the shops for Christmas, they make a quick and tasty festive bake.
To make 16 cookies you will need:
- 250g softened butter
- 100g granulated sugar
- 200g plain flour
- 30g cornflour
- A few drops of vanilla extract
- 1/2 a large Toblerone bar, roughly chopped
1. Preheat the oven to 180 degrees. Begin by creaming together the butter and sugar, then beat in the vanilla.
We’re really excited to have a guest post from Emma Jane’s Bakery today. We reviewed her lovely button cookie stamps recently and invited her to share one of her yummy recipes. Here she is with these strawberry and cream dinosaur sandwich biscuits.
With our first baby on the way, my partner and I have done a lot of thinking about the kind of skill building activities we’ll want to do with our child (Little Button Diaries is a great source of inspiration for this!). As someone who loves to bake and cook, to the extent that I practically live in our kitchen, food (preparation and enjoyment) will naturally be a pivotal part of our child’s early education and play. There’s nothing quite like transforming ingredients into something really special to eat – and a natural tendency to take pride in creation is something that children and adults share.
Amelie loves popping foods into her toy cooker and ‘baking’ them, so I thought I’d make her some biscuits from air dry clay. These cute little yummies turned out really well (apart from the Oreo… that one was a bit dodgy) and I think they were my favourite thing I’ve made for her so far! Except that I wanted to eat biscuits the entire time I was making them. Read on to learn how to make your own.
3/4 cup Smooth peanut butter
6 tbsp. honey
1 tsp. almond essence
1 cup Plain flour
1 tsp. baking soda
100g softened butter
1/3 cup desiccated coconut
Preheat oven to 180c. Mix the peanut butter, honey and almond essence until smooth. Beat in the butter then gradually mix in the baking soda and flour until you have a smooth dough.
January is renowed for diets, detox and exercise galore. We salute those motivated enough to avoid sweet treats completely, and we’re giving a nod (albeit a faint one) to healthy eating by giving up chocolate for a month. But we still need a little something to dunk in our tea, hence these lemon button biscuits. They were also the perfect opportunity to try out our new Christmas baking gifts.
I don’t always have the best of luck with biscuits. They often turn out soft. Or flavour-less. Or (especially now that I have a distracting toddler) completely burned. But these ones are the easiest biscuits I’ve ever made and they’re impossible to get wrong. Okay, I guess you could still burn them… So try not to do that. I found this recipe in an old Be-Ro book from the 60s – they’re my mum’s go-to biscuit recipe. So I thought I’d share…
I recently tried the most delicious homemade Hobnobs, made by my mother-in-law. They were so good I even stole one off my father-in-law’s plate to munch on (good thing Little Button was there to distract him). Anyway, I digress…
Since trying these bite-sized treats I’ve been keen to recreate them in my kitchen. With two biscuit-loving friends coming round I thought I’d give them a go. They’re simple to bake and require 8oz each of self-raising flour, porridge oats, butter and caster sugar, a tablespoon of hot water and golden syrup, and half a teaspoon of bicarbonate of soda. For the full recipe click here.
Who doesn’t love a custard cream? I thought I’d have a go at baking a batch, as a birthday present for a custard cream fan.
I followed the recipe from The Great British Bake-Off winner Jo Wheatley’s book A Passion For Baking. You can find a similar recipe by another GBBO winner here.