These incredibly moreish cookies are scrumptious served warm. It can be made with gluten-free or regular flour. The wheat flour gives a slightly chewier texture to the cookies. If using gluten-free flour, it is wise to add a little xanthan gum to the mixture, otherwise it can be a bit too crumbly.
They are very quick and simple to make and the dough can be made in advance and kept, chilled in the fridge. It can also be rolled into balls and placed in the freezer and baked from frozen; simply add 3 extra minutes to the cooking time. Continue reading
I know January is usually a time of cutting back on cakes and other baked goodies, but for me, I can’t wait to get trying out my new Christmas presents. Unsurprisingly enough, most of them end up being food-related.
This year, I treated myself to a bundt tin. I’ve been eyeing them up for a while and now I have one, I’m sure a fair few of my cakes will be doughnut shaped in the coming months!
I baked this recipe for the first time with my five-year-old, who loved all the mixing and gobbling of blueberries. We made a few extra and turned them into the most scrummy blueberry muffins too (same recipe but bake for just 20 minutes). I took this lovely moist cake along to a yoga retreat I attended at the weekend , where I managed to get the lovely Amanda White to take a couple of photos for me. Needless to say, there wasn’t much left at the end of it!
This is a great way to use up the last of the Christmas chocs.
This delicious gooey chocolate freezer cake stores well in the freezer for up to three months, and is super easy to make.
Though these proportions work well, don’t feel you have to stick to exactly the same ingredients I used. The whole idea is to use up what you’ve got laying around, be it milk, white or dark chocolate. A mixture of chocolates and chocolate bars work well, especially those with toffee centres. Even chuck in a few leftover nuts if you fancy it!
200g chocolate ( I used a mixture of milk chocolate santas, a reindeer and a bar of Green & Blacks Maya Gold)
1 small can evaporated milk
200g biscuits (I used a mixture of digestive and chocolate biscuits, plus a few gingerbread men)
300g assorted chocolates, e.g. Quality Street, Milk Tray, Malteasers, chopped up bars from a selection box
Melt the chocolate bar and butter in a bowl over a pan of boiling water.
Remove from the heat and add the evaporated milk. Allow to cool for at least 10 minutes.
Place the biscuits in a plastic bag and bash roughly with a rolling pin. Add to the chocolate mixture.
Stir in the chocolates until evenly mixed.
Pour into a greased 20cm square tin and place in the freezer to cool.
Freeze for 2-3 hours, then cut into squares.
Store the cake in the freezer and allow to soften for a few minutes before eating.
Adapted from The Telegraph