With Halloween and baking being two of my favourite things, I thought why not combine them and create some delicious treats!
To get the Halloween inspired shapes I wanted, I decided to buy some cookie cutters. I bought a big pack from Lidl for around £1-£2 and they did the job great. They create quite small cookies but they’re the perfect size for children to enjoy.
- 250g plain flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 225g butter (I used pure spread)
- 100g caster sugar
- Preheat the oven to 170c.
- Beat the butter and sugar together until light and fluffy.
- Sift together the flour, salt and baking powder.
- Combine both sets of ingredients.
- Chill the dough for around 10-15 minutes.
- Roll dough out until at desired thickness on a lightly floured surface.
- Use the cutters to create your shapes then place onto a baking tray.
- Bake in the over for 10-15 minutes and until they’re golden brown.
I left my shortbread in for 10 minutes and due to some of them being a thinner biscuit, they browned slightly on the edges. Try to ensure all of the cookies are the same size or remove some from the oven once they’re cooked. Nonetheless, they still look cute and fun and they’re really delicious!
I picked up Tanya Burr’s new baking book, Tanya Bakes, and decided to have a look through and see if there were any recipes that could easily be made vegan. I was very excited to see that the Rocky Road recipe that Tanya included was quite simple and it didn’t take much to change the non-vegan ingredients.
150g butter (or a vegan spread)
350g dark chocolate
4tbsp golden syrup
250g Maryland cookies (or Tesco vegan digestives)
150g marshmallows (Freedom vegetarian mini marshmallows)
icing sugar to finish
Melt the butter, chocolate and syrup together in a saucepan on a low heat. Bash the cookies (in a plastic bag or inside a tea towel) with a rolling pin and aim to be left with big cookie chunks and crumbs too. Pour the crushed cookies into the chocolate/butter/syrup mixture. Pour in marshmallows and stir well. Pop the mixture into a tin and let it set in the fridge for 2 hours or overnight. Once your Rocky Road is set, dust it with icing sugar and cut it into bars.
I followed the above recipe although I did not include any biscuits and instead opted for a few more marshmallows. I included the correct amount of marshmallows according to the recipe then I added a few more until the consistency seemed right.
I also did not have a large enough, flat tin to be able to spread the mixture then cut it when set, so I decided to use a tin I have which has lots of small squares. I am not sure where I got this tin from (sorry!)
After making do with what I had in my kitchen, they turned out great! Me and Joe tried some and they were so delicious, even without the crushed up biscuits.
Recipe from: http://www.tanyaburr.co.uk/2015/05/my-rocky-road-recipe/
Tanya Bakes: https://www.amazon.co.uk/Tanya-Bakes-Burr/dp/1405927208/ref=sr_1_1?ie=UTF8&qid=1475519263&sr=8-1&keywords=tanya+bakes
So this is my first official blog post and it is all about Christmas Baking. This is my favourite time of the year and I have been feeling particularly festive recently.
I decided to make some Mince Pies and Shortbread Men as some tasty treats and I think they turned out great. I am not a baker but I do enjoy baking in my spare time and I have recently got back into it. All of the people I gave them too seemed to like them so they mustn’t have been that bad. It also gave me the bug so I have baked Mince Pies three times since!
The recipe I used for both of these will be up in the next couple of days in another post.