Baking


We know you get bored at home, so what better to do than bake some sweet goods? Not only are you entertaining yourself, but you're also baking tasty goods to enjoy. Here are some amazing recipes!

Crumbly Chocolate Chip Cookies!

Ingredients:

Ingredients:

  • 150g salted butter, softened

  • 80g light brown muscovado sugar

  • 80g granulated sugar

  • 2 tsp vanilla extract

  • 1 large egg

  • 225g plain flour

  • ½ tsp bicarbonate of soda

  • ¼ tsp salt

  • 200g plain chocolate chips or chunks

Method:

  1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  2. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  3. Beat in 2 tsp vanilla extract and 1 large egg.

  4. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  5. Add 200g plain chocolate chips or chunks and stir well.

  6. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

  7. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  8. Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Very nice Victoria sponge

Ingredients:

For the filling

  • 100g butter

  • , softened

  • 140g icing sugar, sifted

  • drop vanilla extract (optional)

  • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)

  • icing sugar, to decorate


Method:

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

  4. Bake for about 20 mins until golden and the cake springs back when pressed.

  5. Turn onto a cooling rack and leave to cool completely.

  6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.


Fun-filled Flapjacks

Ingredients:

  • 250g jumbo porridge oats

  • 125g butter

  • 125g light brown sugar

  • 2-3 tbsp golden syrup

  • (depending on how gooey you want it)


Method:

  1. Heat oven to 200C/180C fan/gas 6.

  2. Put 250g jumbo porridge oats, 125g butter, 125g light brown sugar and 2-3 tbsp golden syrup in a food processor and pulse until mixed, but be careful not to overmix otherwise the oats may lose their texture.

  3. Lightly grease a 20x20cm baking tin with butter and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.

  4. Bake for around 15 minutes until golden brown.