Mini orange shortbreads difficulty * #22

Makes about 80

Preparing time: 10 minutes

Cooking time: 10-12 minutes 

Ingredients

• 250 g plain flour 
• 175 g slightly salted butter 
• 1/2 teaspoon ground mixed spice 
• 75 g caster sugar
• 2 teaspoons cold water 

To serve 

• 2 teaspoons icing sugar
• 1 teaspoon cocoa powder 

1. Put the flour in a bowl or food processor
2. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
3. Add the remaining ingredients with the measurement water and mix or blend to a dough 
4. Roll out the dough on a lightly floured surface to 2.5 mm thick 
5. Cut out about 80 rounds using a 1.5 plain biscuit cutter 
6. Place 2 large baking sheets lined with baking parchment 
7. Bake in a preheated oven, 200 C(400 F),Gas Mark 6 for 10-12 minutes 
8. Transfer to a wire rack to cool
9. Sift together the icing sugar and cocoa powder and dust a little over the shortbreads before serving.
10. Enjoy! :-)

Toffee chocci cake difficulty*** #21

Cuts into 10 

Preparing time:20 minutes 

Cooking time: 45 minutes 

Ingredients:

• 175 g plain flour 
• 25 g cocoa powder 
• 1/2 teaspoon bicarbonate of soda 
• 1/2 teaspoon baking powder 
• 200 g light sugar
• 1 egg 
• 4 tablespoons milk
• 1 teaspoon vanilla extract 
• 65 g slightly salted butter 
• 100 g plain dark chocolate, chopped
• 125 ml water
• chocolate curls, to decorate

For the topping

• 40 g very soft unsalted butter 
• 200 g ready-made caramel or toffee sauce

1. Mix together the flour, cocoa powder, bicarbonate of soda, baking powder and sugar in a bowl 
2. Beat together the egg, milk and vanilla extract in a small bowl 
3. Put the butter, chocolate and measurement water in a saucepan and heat very gently, stirring frequently, until melted a smooth
4. Add a egg mixture and melted butter and chocolate mixture to the dry ingredients and stir well to mix
5. Spoon the mixture into a greased and lined 23 cm round or 20 cm square cake tin and level the surface 
6. Bake in a preheated oven, 180 C(350 F),Gas Mark 4 for 30-40 minutes until just firm to the touch and a skewer inserted into the center comes out clean
7. Loosen the edges, turn out on to a wire rack and peel off the lining paper
8. Leave to cool
9. Make the topping
10. Beat together the butter and caramel or toffee sauce in a bowl
11. Transfer the cake to a serving plate, spread the topping over the top of the cake and scatter with chocolate curls.
12. That's it for this not so complicate cake. :-)

 

Chilli chocolate chip muffins difficulty ** #20

Makes 8

Preparing time 20 minutes

Cooking time 20 minutes

Ingredients

• 200 g self-raising flour
• 50 g cocoa powder
• 1 teaspoon baking powder
• 150 g soft light brown sugar
• 1 egg
• 250 ml milk 
• 50 g butter 
• 125 g chilli chocolate 
• chopped or plain dark chocolate 
• pinch of chilli powder 
• 75 g pecan nuts spray olive oil

 

1. Cut a 15 cm square from baking parchment and use it as a template to cut 7 more 
2. Fold them all into quarters 
3. Open out flat and set aside
4. Sift the flour, cocoa powder and baking powder into a bowl and stir in the sugar
5. Beat together the egg, milk and melted butter in a jug 
6. Add to the dry ingredients and stir together using a large metal spoon until just combined 
7. Fold in the chocolate or chocolate and chilli powder and pecan nuts
8. Spray each square of baking parchment with spray oil and press each piece into the hole or the muffin tray 
9. Spoon the chocolate mixture into the lined holes and bake in a preheated oven, 200 C(400 F), Gas Mark 6 for 20 minutes
10. Transfer to a wire rack to cool slightly, then serve warm
11. Enjoy! :-D

Lavender tea scones difficulty ** #19

Makes 24

Preparing time: 20 minutes

Cooking time: 8-10 minutes

Ingredients:

• 225 g self-raising flour
• 1 teaspoon baking powder
• 4 lavender flower stems 
• 150 ml buttermilk 
• milk or egg to glaze
• caster sugar

For the filling 

• 150 ml double cream
• 4 tablespoons strawberry jam

1. Sift the flour and baking powder into a bowl or food processor
2. Pull the lavender flowers from the stems and add with the butter 
3. Rub in the butter with the fingerprints or process until the mixture resembles breadcrumbs
4. Add the buttermilk and mix or blend briefly to a soft dough 
5. Knead the dough on a lightly floured surface unlit smooth, then roll out to 1.5 cm thick
6. Cut over 24 rounds using 3 cm plain biscuit cutter, re-rolling the trimmings to make more
7. Place slightly apart on a greased baking sheet, brush with the milk or beaten egg and sprinkle with caster sugar
8. Bake in a preheated oven, 220 C (425 F),Gas Mark 7 for 8 to 10 minutes 
9. Transfer to a wire rack to cool
10. Whip the cream in a bowl until just holding its shape
11. Split the scones and sandwich together with the jam and whipped cream
12. Enjoy! Try more recipe from this web site, and also you can put yours comment on this dessert in the comment. I'll appreciate it. :-) 

Rich chocolate teabread difficulty ** #18

Cuts into 10

Preparing time: 20 minutes

Cooking time: 80 minutes

Ingredients

• 50 g cocoa powder 
• 200 ml boiling water 
• 225 g plain dark chocolate 
• 100 g slightly salted butter 
• 250 g light sugar 
• 2 eggs 
• 175 g plain flour 
• 1/2 teaspoon bicarbonate of soda 
• 1 teaspoon vanilla extract 

For the topping

• 75 g plain dark chocolate, chopped 
• 2 tablespoons golden syrup
• 40 g butter 

1. Put the cocoa powder in a heatproof bowl and whisk in the measurement water
2. Tip in 125 g of the chocolate and leave to cool
3. Stirring frequently to melt the chocolate 
4. Beat together the butter, sugar, eggs, flour bicarbonate of soda and vanilla extract in a bowl until pale and creamy 
5. Stir in the chocolate mixture and remaining diced chocolate 
6. Spoon the mixture into a grease and lined 1.25 kg or 1,5 litre loaf tin and level the surface 
7. Bake in a preheated oven, 160 C (325 F), Gas Mark 3 for about 75 minutes 
8. Loosen the cake at the ends and transfer to a wire rack
9. Peel off the lining paper and leave to cool
10. Make the topping
11. Put all the ingredients in a small saucepan and heat very gently until melted
12. Remove from the heat and leave until the chocolate has melted, stirring frequency 
13. Leave to cool slightly, then spread over the cake.
14. I think, You'll enjoy in this cake! :-)

Rhubarb & marzipan muffins difficulty** #17

Makes 12
Preparing time: 20 minutes

Cooking time: 30 minutes 

Ingredients:

• 400 g young rhubarb 
• 100 g caster sugar
• 375 g self-raising flour
• 2 teaspoons baking powder 
• 150 g golden marzipan 
• 2 eggs
• 100 g slightly salted butter 
• 150 g milk 
• sifted icing sugar 

1. Toss the rhubarb with the 3 tablespoons sugar
2. Tip on to a baking sheet lined with baking parchment
3. Bake in a preheated oven 200 C (400 F), Gas Mark 6 for 10 minutes until softened
4. Leave to cool
5. Put the remaining sugar in a bowl with the flour and baking powder
6. Stir in the marzipan and cooled rhubarb
7. Beat together the eggs, melted butter and milk in a jug
8. Add to the dry ingredients and stir together using a large metal spoon until just combined
9. Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray
10. Bake for about 20 minutes until well risen and just firm to the touch
11. Transfer to a wire rack to cool, then serve warm or cold sprinkled with sifted icing sugar.
12. Enjoy! :-D

Chocolate chip cookies difficulty * #16

Makes 16
Preparing time: 10 minutes
Cooking time: 15 minutes


Ingredients

• 125 g unsalted butter 
• 175 g soft light brown sugar 
• 1 teaspoon vanilla extract 
• 1 egg
• 1 tablespoon milk
• 200 g plain flour 
• 1 teaspoon baking powder 
• 250 g plain dark chocolate chip

1. Beat together the butter and sugar in a large bowl until pale and fluffy 
2. Mix in the vanilla, then gradually beat in  the egg, beating well after each addition 
3. Stir in the milk
4. Sift in the flour and baking powder, then fold it
5. Stir in the chocolate chips
6. Drop level tablespoonfuls of the mixture, about 3.5 cm apart, on to a large baking sheet lined with baking parchment, then lightly press with a floured fork
7. Bake in a preheated oven, 180 C (350 F), Gas Mark 4, for 15 minutes or until lightly golden 
8. Transfer to a wire rack to cool. 
9. Enjoy! :-)