Browsing Category

Traybakes

Pistachio and Apricot Flapjacks

Posted on October 10, 2015 in

OLYMPUS DIGITAL CAMERA

This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel. 

OLYMPUS DIGITAL CAMERA

Flapjacks make a great breakfast if you’re in a hurry, and the best thing about them is that you can put any choice of fruit you like in them. Feel free to use other fruits, nuts, chocolate chips and seeds. 

OLYMPUS DIGITAL CAMERA

These tasty flapjacks have several flavours that work together perfectly to produce a chewy, fruity, nutty flapjack…This bake never seems to last long in my kitchen. 

 

Pistachio and Apricot Flapjacks
Serves 12
This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel.
Write a review
Print
316 calories
46 g
27 g
14 g
5 g
7 g
74 g
11 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
74g
Servings
12
Amount Per Serving
Calories 316
Calories from Fat 118
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 11mg
0%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
13%
Sugars 15g
Protein 5g
Vitamin A
33%
Vitamin C
2%
Calcium
5%
Iron
14%
* 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 rolled oats
  2. 125g dried soft apricots, roughly chopped
  3. 40g pistachios, roughly chopped
  4. 150g melted butter
  5. 125g demerara brown sugar
  6. 100g golden syrup
Instructions
  1. Preheat the oven to 160C. Place the oats, chopped apricots and chopped pistachios into a large bowl, and set aside.
  2. Place the butter, sugar and syrup into a saucepan and heat over a low heat until melted and bubbling. Carefully poor this mixture over the dry ingredients and stir to combine.
  3. Tip the mixture into the prepared tin and press down firmly using the back of a spoon. Bake in the preheated oven for 30-40 minutes, until golden brown.
  4. Allow to cool in the tin for 20minutes, then mark the flapjack into squares. This will make it a lot easier to cut once completely cool. Once cold turn the flapjack out of the tin and cut into portions following the marks.
beta
calories
316
fat
14g
protein
5g
carbs
46g
more
Adapted from Sainsbury's Magazine
Forever Baking . . . http://www.foreverbaking.co.uk/

Butterscotch Rice Krispie Bars

Posted on April 22, 2015 in

IMG_9482

Chewy rice krispie slice with butterscotch fudge, crushed honeycomb, sea salt and dipped in chocolate. 

IMG_9484

I stumbled across these beauties on the talented Amelia’s Instagram. Amelia’s bakes are amazing and not only look so tasty, she decorates most of her bakes and cakes in the most beautiful edible flowers. Who would of thought that there were so many pretty flowers you can eat!

Anyway back to these incredible slices of yumminess. If your a fan of buttery rice krispie treats you will be blow away with these. Not only are the rice krispie slices made up of honey, butter and golden syrup yet they are then topped off with a rich butterscotch fudge and if thats not enough they are then sprinkled with homemade honeycomb and dipped in melted chocolate! 

IMG_9479

IMG_9480

Butterscotch Rice Krispie Bars
Serves 12
Butterscotch Rice Krispie Bars
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
375 calories
61 g
39 g
14 g
3 g
9 g
111 g
297 g
47 g
1 g
5 g
Nutrition Facts
Serving Size
111g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 9g
44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 297mg
12%
Total Carbohydrates 61g
20%
Dietary Fiber 0g
0%
Sugars 47g
Protein 3g
Vitamin A
21%
Vitamin C
10%
Calcium
7%
Iron
26%
* 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. For rice krispie layer
  2. 100g caster sugar
  3. 70g honey
  4. 70g golden syrup
  5. 140g butter
  6. 2 ½ tbsp. milk
  7. ½ tsp. salt
  8. 150g rice krispies
  9. For the honeycomb
  10. 100g caster sugar
  11. 1 ½ tbsp. runny honey
  12. 2 tbsp. water
  13. ½ tbsp golden syrup
  14. ½ tsp bicarbonate of soda
  15. For the butterscotch fudge
  16. 175ml evaporated milk
  17. 150g light-brown sugar
  18. 45g butter
  19. ¼ teaspoon salt
  20. 50g icing sugar
  21. 1 teaspoon pure vanilla extract
  22. 100g milk or dark chocolate melted
Instructions
  1. Grease and line a small traybake tin with baking paper, set aside. Place the rice krispies in a large bowl and set aside.
  2. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil.
  3. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice krispies and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.
  4. For the honeycomb, grease and line a baking tray with greaseproof paper.
  5. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour.
  6. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
  7. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  8. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  9. Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt.
  10. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.
Adapted from Melies Kitchen
beta
calories
375
fat
14g
protein
3g
carbs
61g
more
Adapted from Melies Kitchen
Forever Baking . . . http://www.foreverbaking.co.uk/

Malteser Blondies

Posted on December 1, 2014 in

IMG_8197I couldn’t resist these Maltesers Blondies by Jo Wheatley when I saw them in Sainsbury’s Magazine. Children find these brownies-with-a-twist irresistible, if the grown-ups don’t get there first …

Ingredients

100g white chocolate, chopped, plus 50g extra for the topping

125g unsalted butter, diced

225g light soft brown sugar

1 tsp vanilla extract or vanilla bean paste

3 large eggs, beaten

100g plain flour

50g self-raising flour

4 tbsp Horlicks

135g Maltesers

60g milk chocolate, chopped

 

Method

Preheat the oven to 170°C. Lightly grease a 20cm square baking tin and then line it with baking paper.
Place the 100g white chocolate in a heatproof bowl. Add the butter and melt gently together over a pan of simmering water.

IMG_8147

Remove from the heat, stir until smooth and combined, and leave to cool slightly.

IMG_8150

Add the sugar, vanilla extract and beaten eggs to the slightly cooled melted white chocolate and butter. Stir well to combine.

IMG_8151

IMG_8152

Sift both of the flours and Horlicks powder into the chocolate mixture and stir until smooth.

IMG_8153

Fold in 100g Maltesers and the milk chocolate and spoon into the prepared tin.

IMG_8155

IMG_8156

Bake on the middle shelf for 35-40 minutes. Leave to cool in the tin.

IMG_8175

Melt the remaining white chocolate in a heatproof bowl over a pan of barely simmering water. Meanwhile, lightly crush the rest of the Maltesers. Drizzle over a little of the the melted white chocolate. Then scatter over the crushed Maltesers, and finish with the remaining melted chocolate.

IMG_8176

 

IMG_8183

Cool, then cut into squares.

IMG_8191

IMG_8200

Snickers Blondies

Posted on November 20, 2014 in

IMG_8173

These fabulous blondie bars are simply to die for! Rich, gooey caramel, chocolate, marshmallows and peanuts fill every bite of this decadent, rich, tempting bar. If you are looking for a delicious new traybake-type recipe to try this holiday season this is sure to be on the top of your list.

 

Ingredients

125g soft unsalted butter

225g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

175g smooth or chunky peanut butter

225g granulated sugar

225g light brown soft sugar

3 large eggs

¾ tsp vanilla extract

200g dark chocolate, chopped

50g mini marshmallows

200g salted peanuts

 

For the topping

100g granulated sugar

100ml double cream

25g unsalted butter

100g milk chocolate

 

Method

Preheat the oven to 180°C. Grease a 5cm-deep 20 x 30cm baking tin with butter, line the base with nonstick baking paper.
Mix the flour, baking powder, bicarbonate of soda and ½ teaspoon salt together in a bowl; set aside.

IMG_8116

In the bowl of an electric mixer, cream the peanut butter, butter, granulated sugar and light brown soft sugar at a medium speed until smooth.

IMG_8115

IMG_8117

Beat in the eggs, one and a time, followed by the vanilla extract.

IMG_8118

 

IMG_8119

On a low speed, gradually add the flour mix, then the chocolate chips, marshmallows and most of the peanuts. Let the mixer start to fold these into the mixture.

IMG_8122

IMG_8123

Spread the mixture evenly into the prepared tin.

IMG_8124

Bake for 40-45 minutes or until the brownie is golden and a toothpick inserted into the centre comes out clean. Leave to cool completely.

IMG_8126

Loosen the brownie with a knife and turn it out of the tin.

For the topping, combine the sugar, ½ tsp salt and 100ml water in a medium pan.

IMG_8129

Whisk it a bit to help dissolve the sugar, then bring to a simmer.

IMG_8130

Once the bubbling syrup starts to take on a caramel colour, watch the pan closely. It will turn from a golden colour to a dark brown very quickly. You’re aiming for a deep amber colour – this may take a while but be sure not to take your eyes off the pan. The syrup can easily burn.

IMG_8131

Remove the pan from the heat. Slowly and gradually pour in the cream, whisking the mixture to stop it from boiling over. Whisk in the butter until the caramel is creamy and smooth.

IMG_8132

IMG_8134

Leave to cool slightly before pouring it evenly over the brownie, spreading it with a small spatula if necessary.

IMG_8135

Then scatter the remaining peanuts over the caramel and leave for 1 hour to set.

IMG_8137

I then melted some milk chocolate and drizzled over the top before cutting into square pieces.

IMG_8141

IMG_8168

IMG_8165

Chocolate Splodge

Posted on June 24, 2014 in

IMG_7276

This is such a simple and quick recipe which results in the most amazing fridge cake!  Fantastic for summer BBQs, kids parties or even just for tea.  So easy, stress free and can be done far in advance.   Make sure you grab a piece as once the family know about it, it will be gone in a jiffy.

550g digestive biscuits

275g unsalted butter

275g good quality dark chocolate

275g raisins

300g condensed milk

500g good quality milk chocolate

Line the base and sides of a 24cm x 34cm baking tin with greaseproof paper. Place the digestive biscuits in a large bowl and break them up into small pieces with the end of a rolling pin.

IMG_7266

Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.

IMG_7265

Once melted remove the bowl from the pan and stir in the raisins and condensed milk.

IMG_7268

Fold in until the broken biscuit pieces are incorporated.

IMG_7269

Press the mixture into the tin, making sure to press it into all the sides and corners. Try to get it as flat and even as possible. Place in the fridge for 20-30 minutes to set.

IMG_7270

Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.

IMG_7271

Then pour it over the ‘splodge’, spreading it evenly and neatly.

IMG_7273

Put it back in the fridge for 20-30 minutes until set. Cut the splodge into bars.

IMG_7274

IMG_7282

IMG_7293

Chocolate Chip and Oreo Cookie Squares

Posted on February 22, 2014 in

IMG_6885

These Chocolate Chip and Oreo Cookie squares are nothing short of heavenly. I think the chocolate chip cookie base with a layer of Oreo truffle which is then topped with milk chocolate is the perfect combination.

Ingredients

115g unsalted butter, softened

65g granulated sugar

100g light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon bicarbonate of soda

190g plain flour

1/4 teaspoon salt

350g chocolate chips

30 Oreo cookies

100g cream cheese

2 teaspoons shortening (Trex)

Preheat the oven to 180°C and line an “8×8” pan with foil and grease.

Cream butter and both sugars until combined using a freestanding electric mixer with a paddle attachment.

IMG_6842

IMG_6844

Combine flour, bicarbonate of soda, and salt in a medium bowl. Stir and set aside. Turn mixer on low. Add the egg then mix in vanilla extract.

IMG_6845

Add flour mixture to the wet ingredients and mix until combined.

IMG_6846

Mix in 150g of chocolate chips.

IMG_6847

IMG_6848

Press the chocolate chip dough into the prepared pan. Chill in the fridge for 15 minutes.

IMG_6849

Bake bars in the preheated oven for about 20-25 minutes, until the top is golden.  Let cool completely.

IMG_6852

Place Oreos and cream cheese in a food processor and run until the mixture forms a sticky mixture.

IMG_6850

IMG_6851

Place the Oreo mixture on top of the cooled cookie and press with your hands to flatten into an even layer.

IMG_6853

IMG_6855

Heat the remaining 200g of chocolate chips with 2 teaspoons of Trex in a microwave safe bowl for 30 seconds, stirring in between each, until melted and smooth.

IMG_6854

Pour over the top of the Oreo truffle layer and spread evenly. Chill in fridge until set, a few hours.

IMG_6856

To minimize the chocolate cracking when cutting, let the bars come to room temperature before cutting.

IMG_6857

IMG_6868

IMG_6872

IMG_6897

Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: