Unicorn Biscuits

Posted on September 11, 2017 in Biscuits

On last weeks episode of the Great British Bake Off (week 2) we saw an emotional signature challenge and an oriental technical. And, a Bake Off first – spectacular showstopping biscuits that are good enough to eat and play!

Here’s a recipe to give you the chance to become the star baker of your household.

Love unicorns and sweet treats? Well you’re in luck!

These unicorn cookies are adorable and so easy for anyone to try at home. They would make a perfect party favour! You can also flavour your cookie dough and royal icing to make it even more delicious.

Unicorn Biscuits
Serves 24
Add some magic to your baking game with these Unicorn biscuits!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
293 calories
61 g
19 g
5 g
3 g
3 g
80 g
52 g
45 g
0 g
1 g
Nutrition Facts
Serving Size
80g
Servings
24
Amount Per Serving
Calories 293
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 19mg
6%
Sodium 52mg
2%
Total Carbohydrates 61g
20%
Dietary Fiber 1g
2%
Sugars 45g
Protein 3g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g plain flour
  2. 100g self-raising flour
  3. 125g granulated sugar
  4. 125g salted butter softened, diced
  5. 125g golden syrup
  6. 1 teaspoon of vanilla bean paste
  7. 1 large egg lightly beaten
  8. 4 egg whites
  9. 900g icing sugar
Instructions
  1. Sift the flours together into a mixing bowl, add the sugar and mix well with an electric mixer..
  2. Add the butter and beat until the mixture resembles bread crumbs.
  3. When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and the egg.
  4. Mix well and stop as soon as a ball has formed.
  5. Roll out the dough evenly and use your unicorn cutter to cut the shapes out. Place on to a prepared baking sheet.
  6. Bake in the oven for 15-20 minutes at 170°C, or until golden brown.
  7. While the biscuits cool start to make the icing.
  8. Combine all the ingredients in a mixing bowl, starting with the liquids first. Add the dry ingredients and whisk or beat for about 5 minutes if using an electric beater or whisk.
  9. Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
  10. If you are not using it immediately, cover the surface of the icing with cling-film to stop it drying out and refrigerate.
  11. You will need two types of icing. Line icing which should be the texture of toothpaste. This is used to out line your cookie. Flood icing which is a little runnier than the line icing (just mix in a few teaspoons of water) - this is used to fill the biscuit.
  12. When making the outline to fill with flooding icing you need to make sure that you join up your trail to form an unbroken wall around the shape of the unicorn. If there are any gaps the flood icing will flow through.
  13. Colour some line icing pale pink and outline the unicorn biscuit. Then flood the biscuits with the same colour icing which you can water down a little. You then need to leave to dry. While the biscuits are drying colour your remaining line icing a deep pink, orange and leave some white. Pipe a flower head band onto the unicorn using different start nozzles. Using the white icing pipe on the mane and the horn. When all icing is completely dry paint on the unicorns nose and horn with gold paint. You can then used a black food pen to draw on the eyelashes. You could make your unicorn even more magical with a touch of glitter or pearl decorations. Leave to dry before devouring them, if you can wait that long!
Notes
  1. You'll need a unicorn cookie cutter for this recipe.
Adapted from Biscuiteers
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calories
293
fat
5g
protein
3g
carbs
61g
more
Adapted from Biscuiteers
Forever Baking . . . http://www.foreverbaking.co.uk/

Three top tips for icing:

1. Be well equipped-You can only pipe prettily with the right equipment so make sure you have a unicorn cookie cutter, icing bags, nozzles, gel colours and edible paint (Lakeland or Amazon is great for all of thesethese)

2. One batch of icing
You don’t even need to make more than one batch of icing for this design. You can simply adapt each stage from your original white ‘line’ icing, adding water and colouring to the remaining mixture as required. Simple.

3. Buy a biscuit recipe book

If you need more help/ideas with your icing skills, get yourself a copy of this brilliant book by my fave biscuit company Biscuiteers.

 

Ginger and Lime Loaf

Posted on September 4, 2017 in Cakes

On Tuesday night, “The Great British Bake Off” returned to our screens for its first episode on Channel 4. As the dark evenings begin to creep in, it’s the perfect show to make us feel all warm and fuzzy.  Since last year’s series there have been some major changes, Paul Hollywood and the Bake Off tent have moved to Channel 4 and there are some new faces too. Prue Leith will be replacing Mary Berry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc.

The series kicked off with Cake Week as always. The new bakers were put through their paces with three challenges including a ‘fruity’ task, a children’s tea party favourite and an illusion cake.  So this week I’m having a go at making a fruit cake. Below is a recipe for a ginger and lime loaf.  The combination gives the classic drizzle cake a modern twist and is one of the easiest cakes to whip up.  Well worth making if you’re in the easy baking mood.

The sponge is sticky (which is absolutely what you want in a ginger cake) but it’s still light and fluffy. There is a real punch flavour-wise with the ground and fresh stem ginger, muscovado sugar and hint of lime, and a little drizzle topping adds extra sweet-sharpness.   

The sweet heat of the ginger and the zingy lime work together effortlessly.  I added a touch of vodka to the mixture but if you wanted to have a non-alcoholic cake, you can totally swap it out for milk. You don’t really taste the vodka, so it’s cool either way.  Perfect with a cup of afternoon tea.

This is a simple cake to make, but incredibly satisfying, best enjoyed with a cup of tea. Because it is so moist it keeps incredibly well, and actually even tastes better after it has had a couple of days to mature.

 

Ginger and Lime Loaf
Serves 10
You'll love this zingy citrus twist on a ginger cake!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
348 calories
39 g
117 g
18 g
5 g
11 g
91 g
38 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 348
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 117mg
39%
Sodium 38mg
2%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
5%
Sugars 21g
Protein 5g
Vitamin A
12%
Vitamin C
3%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Zest and juice of 2 limes
  2. 200g butter, softened
  3. 200g light brown sugar
  4. 1 tsp vanilla extract
  5. 4 eggs
  6. 200g self-raising flour
  7. 1/2 tsp baking powder
  8. 1 1/2 tsp ground ginger
  9. 50ml vodka or swap with 50ml of milk
  10. 2 balls of stem ginger
  11. 2 tables dark brown sugar
  12. 30g crystallised ginger to decorate
Instructions
  1. Preheat the oven to 180C. Grease and line a 900g loaf tin. Zest the limes and put to one side. In a large bowl beat the butter and light brown sugar until light and fluffy. add the eggs one at a time and beat until all combined. Slowly add the flour, baking powder and ground ginger a spoonful at a time. Add the vanilla extract, justice of both limes and the vanilla extract, followed by the chopped stem ginger. Mix until evenly distributed. Spoon the mixture into the tin and sprinkle with a little dark brown sugar. Bake for 50-55mins oe until a skewer inserted into the centre comes out clean.
  2. While the cake is baking, make the syrup. Put the 2 tbsp of dark brown sugar, 2 tbsp of water, 3/4 of the lime zest and 3 tbsp of the stem ginger syrup into a pan and put it on a low heat until the syrup becomes dark, thick and sticky. Once baked leave the cake in the tin and set on a wire rack. use your skewer and prick all over the loaf and drizzle the syrup over. Leave the loaf to completely cool. Turn out onto a plate or board and top with the remaining lime zest and the crystallised ginger.
Adapted from Good Housekeeping
beta
calories
348
fat
18g
protein
5g
carbs
39g
more
Adapted from Good Housekeeping
Forever Baking . . . http://www.foreverbaking.co.uk/

The Great British Bake Off

Posted on September 1, 2017 in Uncategorized

 

 

The Great British Bake Off returned to our screens on Tuesday evening with 12 new, fresh faces.  They will be putting their artistic and baking skills to the ultimate test, satisfying consumer fascination with soggy bottoms, fancy biscuits and showstopper cakes.   I can’t wait to see how they get on…

Such is the power of the bake off effect over sales, that UK’s eBay (one of my favourite online marketplace’s) spared no expense in making sure they are fully geared up to meet demand.  After the ‘Bake Off’ advert launched, searches for mixing bowls and cake tins almost doubled and searches on cake decorating reached 22 per hour!  Their brilliant marketplace visitors, whether aged 16 or 60, have revealed that baking and cooking are now the nations favourite thing to do across generations, expressing individuality and personality. 

Below are a number of my favourite online eBay deals that would be perfect additions to your baking equipment.

 

Master Class Steel Baking Cooking Copper Effect Measuring Cup Set – 4 Piece 

£8.49

 

KitchenAid Artisan 5KSM150PSBIC 4.8 L Tilt Head Stand Mixer – Ice Blue£249.00

 

 

KitchenAid KHM512PK 5-Speed Ultra Power Hand Mixer, Pink £29.01

 

 

Horse Unicorn Cookies Cutter Mold Cake Biscuit Pastry Baking DIY Tool Decor Mold £1.39

 

Mary Berry is still Britain’s favourite cooking and baking show judge, with more than 400 Mary Berry related items sold on the online marketplace since the new ‘Bake Off’ advert aired. That’s one every hour, and more than double the amount of items sold related to Paul Hollywood and Prue Leith put together in the same time period.

 

I received compensation in exchange for writing this blog post. Although this post is sponsored, all opinions are my own.

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Marshmallow Mateys Rice Krispies

Posted on August 1, 2017 in No Bake Recipes

I love these Marshmallow Treats, because they’re crunchy, so buttery, and there are TWO kinds of marshmallows! What more could you want?

Four ingredients and less than 10 minutes = easiest, marshmallowiest and most fun colourful treat ever.

All you need is marshmallow cereal, butter, and marshmallows! Then all you do is melt butter in a large saucepan, stir in the marshmallows until they melt, and then stir in the  cereal. Pour it in a pan, gently press down, and that is it. 

So easy. So marshmallowy. So delicious.

 

Marshmallow Mateys Rice Krispies
Serves 16
It’s a twist on my very favorite Rice Krispie Treats!
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Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Prep Time
10 min
Cook Time
20 min
Total Time
35 min
92 calories
18 g
7 g
3 g
0 g
2 g
25 g
18 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
25g
Servings
16
Amount Per Serving
Calories 92
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 18mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
0%
Sugars 13g
Protein 0g
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50g butter
  2. 200g white marshmallows
  3. 150g Marshmallow Mateys cereal
Instructions
  1. Grease a 9x9 pan with cooking spray.
  2. Melt butter over low heat in a large saucepan.
  3. Once butter has melted, stir in the white mini marshmallows.
  4. Stir constantly until melted.
  5. Once the marshmallows have melted, remove from heat and stir in cereal.
  6. Stir gently so you don’t crush the cereal.
  7. Pour mixture into prepared pan and GENTLY press in evenly.
  8. Allow to cool completely before cutting into squares.
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calories
92
fat
3g
protein
0g
carbs
18g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Dr. Oetker Chocolate Chip Cookie Bowls

Posted on July 24, 2017 in Desserts

These cookie bowls are absolutely perfect for serving mini ice cream sundaes when entertaining!

The bowls are made from a buttery chocolate chip cookie dough that is more delicious than any ice cream cone I’ve ever had – and they are a fantastic way to serve up your favourite ice cream  or any other dessert for that matter. It’s a dessert within a dessert.

The key to perfect cookie bowls is for them to be soft and chewy but still able to stand up to whatever you fill them with. The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!

The bowls can be baked well in advance and they’ll stay fresh for at least two or three days after baking if they are stored in an airtight container. They can be frozen and defrosted at room temperature.

All you’ll need is some cookie dough, a 12-cup muffin tin, ice cream and endless toppings of your choice.  I prefer colored sprinkles, chocolate chips and chocolate fudge sauce.

Dr. Oetker Chocolate Chip Cookie Bowls
Serves 6
Make your bowl of ice cream even better with these edible chocolate chip cookie bowls!
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Prep Time
30 min
Cook Time
14 min
Total Time
45 min
Prep Time
30 min
Cook Time
14 min
Total Time
45 min
514 calories
66 g
89 g
25 g
7 g
15 g
137 g
184 g
29 g
1 g
9 g
Nutrition Facts
Serving Size
137g
Servings
6
Amount Per Serving
Calories 514
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
73%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 184mg
8%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
10%
Sugars 29g
Protein 7g
Vitamin A
13%
Vitamin C
0%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dr. Oetker Muffin Cases
  2. 100 g Unsalted Butter (3 1/2 oz)
  3. 75 g Caster Sugar (3 oz)
  4. Egg Yolk (x1 medium egg yolk)
  5. 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
  6. 125 g Plain Flour (4 1/2 oz)
  7. Dr. Oetker Baking Powder Sachet (1 sachet, 5g or 1 tsp)
  8. Dr. Oetker Milk Chocolate Chips (x1 pack 100g)
  9. 200g Vanilla Ice Cream
  10. 140g Dr. Oetker Surprise Inside Cupcake Centres Rich Chocolate (x1 sachet or 140g chocolate sauce)
  11. Dr. Oetker Bright and Bold 4-Cell Sprinkles or sprinkles of your choice
Instructions
  1. Line a large baking tray with baking parchment. Turn 6 x 150ml (1/4pt) pudding basins upside down on a baking tray and place a Muffin Case over each. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract.
  2. Sift the flour and Baking Powder on top and add half the Chocolate Chips. Mix together to form a slightly firm dough.
  3. Divide the dough into 6 pieces and flatten each piece into a round approx. 8cm (3 ¼ inch diameter). Turn your muffin tray upside-down and fit evenly over the tops of the Muffin Cases so that the dough just hangs over the edges. Chill for 30 minutes.
  4. Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the cookie bowls for 12-14 minutes until firm and lightly golden. Leave to cool on the tins for 10 minutes, then gently remove the biscuit cases. Cool on a wire rack then carefully peel away the Muffin Cases.
  5. Due to the nature of the chocolate chip cookie dough there may be a few holes in the finished bowls. If preferred, use melted Milk Chocolate to patch up any holes. You can also paint melted chocolate round the edges of your cookie bowls and then dip them into sprinkles.
  6. Just before serving, place small scoops of ice cream in each cookie bowl, drizzle with Chocolate Surprise Inside and sprinkle with Bright and Bold 4-cell mix. Your edible cookie bowls are now ready to serve along with the mini cookies. Enjoy!
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calories
514
fat
25g
protein
7g
carbs
66g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Lucky Charm Marshmallow Brownies

Posted on July 20, 2017 in Brownies

These super chocolatey brownies are topped with pastel coloured lucky charm marshmallows which add a contrast of color and texture.

Nothing quite gets the stomach rumbling like the smell of freshly-baked, gooey chocolate brownies. 

And while a standard recipe often suffices, there are plenty of ways to jazz up a chocolate brownie. I decided to keep it simple yet fun. And what better than to use lucky charms! 

So you don’t have to use lucky charm marshmallows, if you’d rather be classy and just serve the chocolate brownie smothered in a thick layer of ganache or add chocolate chips, be my guest.

Personally I love marshmallows, on the rare occasion that we would have a box in the house I would pick out the marshmallows and put the box of remaining cereal back into the cupboard. 

These brownies are super fudgy, rich and intense. you won’t be able to resist, trust me!

Lucky Charm Marshmallow Brownies
Serves 16
Fudgy Marshmallow Brownies. Soft, Chewy Brownie Topped with Lucky Charm Marshmallows
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
296 calories
34 g
62 g
17 g
4 g
10 g
66 g
34 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
16
Amount Per Serving
Calories 296
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg
21%
Sodium 34mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
8%
Sugars 26g
Protein 4g
Vitamin A
8%
Vitamin C
1%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 185g unsalted butter
  2. 185g best dark chocolate
  3. 85g plain flour
  4. 40g cocoa powder
  5. 50g white chocolate
  6. 50g milk chocolate
  7. 3 large eggs
  8. 275g golden caster sugar
  9. 30g lucky charm marshmallows
Instructions
  1. Cut 185g of the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
  2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.
  3. While you wait for the chocolate to cool turn the oven on to fan180C.
  4. Using a shallow 20cm square tin, line with non-stick baking parchment . Tip the plain flour and cocoa powder into a bowl.
  5. Break the eggs into another large bowl and add the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  6. Pour the cooled chocolate mixture over the hick and creamy egg mixture, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
  7. Hold the sieve over the bowl of chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side. Gently fold in this powder until the mixture looks fudgy.
  8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Add your Lucky Charm marshmallows and put in the oven and set your timer for 25 mins.
Notes
  1. You could use regular marshmallow however be carful they don't burn, you may want to add regular marshmallows half way through the baking time.
beta
calories
296
fat
17g
protein
4g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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