Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
TikTok has very quickly become my favourite app, and one thing that's kept making its way onto my For You Page is Japanese Soufflé Pancakes... I'd never actually heard of them prior to my TikTok phase, but oh wow do they look incredible.
Now, if you've never seen them before and have no idea what I'm harping on about, Google them! The beauties in the photo below look nothing like they're supposed to but they taste INCREDIBLE.
To make them rise properly you need crumpet rings, and what is one thing I don't have? Crumpet rings.
I've had two attempts at making these now, and both times they've ended up looking more like normal pancakes than soufflés. That being said, they taste a hundred times better than normal pancakes and I absolutely think I've been converted to this new way of pancake-making. They take way longer to make, but taste waaaaay more like a dessert, making the effort, oh so, worthwhile.
I've been serving mine with clotted cream ice-cream and fresh strawberries, have you heard of a boujeer breakfast? If there's one thing we can thank lockdown for, it's having the time to make soufflé pancakes and not just inhaling a bowl of porridge before work, thank you Rona.
The recipe I've been using is this Aldi one, and so far so good!
Have you ever had a go at making Soufflé Pancakes?
Soufflé Pancakes Recipe
INGREDIENTS
2 Eggs
1½ tbsp Milk
½ tsp Vanilla Extract
3 ½ tbsp Plain Flour
½ tsp Baking Powder
3 tbsp Caster Sugar
METHOD
1. Separate the egg whites from the yolks, and place the whites in the fridge.
2. In another bowl, whisk the milk, egg yolks, vanilla extract, and a tablespoon of the sugar until thick and creamy.
3. Sift the flour and baking powder into the yolk mix, and fold with a metal spoon.
4. Remove the egg whites from the fridge and whisk until they're pale in colour.
5. Slowly add the remaining sugar, and continually whisk until the egg whites are glossy and hold a stiff peak.
6. Add a little oil to a frying pan and place on a very low heat. (If you have crumpet rings, lightly oil these and place them in the pan too)
7. Lightly fold the egg whites into the yolk mix with a metal spoon, being careful not to overmix.
8. Place a couple of tablespoons of the mix into a pile/the crumpet ring and leave to cook for about 5 minutes.
9. Flip the pancakes over and cook for another couple of minutes on the other side.
10. Serve when they're a lovely golden colour!
Soufflé pancakes? Completed it mate. I do actually have some crumpet rings on the way, so I'm excited to have another go at making these when I've got all the correct equipment! Adding the vanilla extract and sugar, and whisking the egg whites is definitely a pancake gamechanger. Plain old batter pancakes are soooo pre-lockdown now, we're doing things faaancy from now on!
Have you ever had a go at making Soufflé Pancakes?
Do you have any tips?
TikTok has very quickly become my favourite app, and one thing that's kept making its way onto my For You Page is Japanese Soufflé Pancakes... I'd never actually heard of them prior to my TikTok phase, but oh wow do they look incredible.
Now, if you've never seen them before and have no idea what I'm harping on about, Google them! The beauties in the photo below look nothing like they're supposed to but they taste INCREDIBLE.
To make them rise properly you need crumpet rings, and what is one thing I don't have? Crumpet rings.
I've had two attempts at making these now, and both times they've ended up looking more like normal pancakes than soufflés. That being said, they taste a hundred times better than normal pancakes and I absolutely think I've been converted to this new way of pancake-making. They take way longer to make, but taste waaaaay more like a dessert, making the effort, oh so, worthwhile.
I've been serving mine with clotted cream ice-cream and fresh strawberries, have you heard of a boujeer breakfast? If there's one thing we can thank lockdown for, it's having the time to make soufflé pancakes and not just inhaling a bowl of porridge before work, thank you Rona.
The recipe I've been using is this Aldi one, and so far so good!
Have you ever had a go at making Soufflé Pancakes?
Soufflé Pancakes Recipe
INGREDIENTS
2 Eggs
1½ tbsp Milk
½ tsp Vanilla Extract
3 ½ tbsp Plain Flour
½ tsp Baking Powder
3 tbsp Caster Sugar
METHOD
1. Separate the egg whites from the yolks, and place the whites in the fridge.
2. In another bowl, whisk the milk, egg yolks, vanilla extract, and a tablespoon of the sugar until thick and creamy.
3. Sift the flour and baking powder into the yolk mix, and fold with a metal spoon.
4. Remove the egg whites from the fridge and whisk until they're pale in colour.
5. Slowly add the remaining sugar, and continually whisk until the egg whites are glossy and hold a stiff peak.
6. Add a little oil to a frying pan and place on a very low heat. (If you have crumpet rings, lightly oil these and place them in the pan too)
7. Lightly fold the egg whites into the yolk mix with a metal spoon, being careful not to overmix.
8. Place a couple of tablespoons of the mix into a pile/the crumpet ring and leave to cook for about 5 minutes.
9. Flip the pancakes over and cook for another couple of minutes on the other side.
10. Serve when they're a lovely golden colour!
Soufflé pancakes? Completed it mate. I do actually have some crumpet rings on the way, so I'm excited to have another go at making these when I've got all the correct equipment! Adding the vanilla extract and sugar, and whisking the egg whites is definitely a pancake gamechanger. Plain old batter pancakes are soooo pre-lockdown now, we're doing things faaancy from now on!
Have you ever had a go at making Soufflé Pancakes?
Do you have any tips?
Yet, another Biscoff recipe from Becca... Are you surprised?
I've been wanting to make a batch of cookies for the longest time, but after the great flour shortage of April, it appears that soft brown sugar is May's ingredient in very short supply. (Or it is in my area at least!) So much so, in fact, that I ended up buying a huge 3kg bag of the stuff as it was the only one I could seem to find anywhere, so expect to see a lot of cookies around these parts over the coming weeks!
This Biscoff and White Chocolate Chip Cookie Recipe is adapted from this Copycat Millie’s Cookie Recipe. I changed a few of the quantities and ratios and am VERY pleased with how they turned out, they’re perfectly gooey and oh, so decadent!
125g Soft Brown Sugar
100g Caster Sugar
2 tsp Vanilla Extract
1 Egg
225g Self-Raising Flour
½ tsp Salt
200g White Chocolate (I used a bar and chopped it into pieces)
3 tbsp Biscoff
2. Mix together the butter and sugars until light and creamy.
3. Add the vanilla extract and the egg, and mix some more.
4. Sift the flour into the mix and then add the salt and stir until combined.
5. Add the chocolate, ensuring it’s evenly distributed throughout the dough.
6. Take a golf-ball sized amount of the dough and place a 5p sized dollop of Biscoff in the centre, then roll into a smooth ball.
7. Place onto a baking paper lined tray, leaving space for them to spread.
8. Bake for about 7 minutes, then leave on the tray to set a little more.
Ta-daaaaa, there we have the gooiest, tastiest white chocolate and biscoff cookies everrrrr. I did also make some other variations of these; just plain white chocolate and white chocolate and raspberry, but I think the Biscoff ones are by far the best.
As always, if you have a go at making these please do send me photos, I love to see your bakes!
I've been wanting to make a batch of cookies for the longest time, but after the great flour shortage of April, it appears that soft brown sugar is May's ingredient in very short supply. (Or it is in my area at least!) So much so, in fact, that I ended up buying a huge 3kg bag of the stuff as it was the only one I could seem to find anywhere, so expect to see a lot of cookies around these parts over the coming weeks!
This Biscoff and White Chocolate Chip Cookie Recipe is adapted from this Copycat Millie’s Cookie Recipe. I changed a few of the quantities and ratios and am VERY pleased with how they turned out, they’re perfectly gooey and oh, so decadent!
Biscoff and White Chocolate Chip Cookie Recipe
INGREDIENTS
100g Margarine125g Soft Brown Sugar
100g Caster Sugar
2 tsp Vanilla Extract
1 Egg
225g Self-Raising Flour
½ tsp Salt
200g White Chocolate (I used a bar and chopped it into pieces)
3 tbsp Biscoff
METHOD
1. Preheat the oven to 190 degrees C.2. Mix together the butter and sugars until light and creamy.
3. Add the vanilla extract and the egg, and mix some more.
4. Sift the flour into the mix and then add the salt and stir until combined.
5. Add the chocolate, ensuring it’s evenly distributed throughout the dough.
6. Take a golf-ball sized amount of the dough and place a 5p sized dollop of Biscoff in the centre, then roll into a smooth ball.
7. Place onto a baking paper lined tray, leaving space for them to spread.
8. Bake for about 7 minutes, then leave on the tray to set a little more.
Ta-daaaaa, there we have the gooiest, tastiest white chocolate and biscoff cookies everrrrr. I did also make some other variations of these; just plain white chocolate and white chocolate and raspberry, but I think the Biscoff ones are by far the best.
As always, if you have a go at making these please do send me photos, I love to see your bakes!
What is your favourite flavour cookie?
The Gooiest Biscoff and White Chocolate Chip Cookie Recipe
22.5.20 • baking, biscoff, biscoff recipe, cooking, food, lifestyle, recipe, recipes
Yet, another Biscoff recipe from Becca... Are you surprised?
I've been wanting to make a batch of cookies for the longest time, but after the great flour shortage of April, it appears that soft brown sugar is May's ingredient in very short supply. (Or it is in my area at least!) So much so, in fact, that I ended up buying a huge 3kg bag of the stuff as it was the only one I could seem to find anywhere, so expect to see a lot of cookies around these parts over the coming weeks!
This Biscoff and White Chocolate Chip Cookie Recipe is adapted from this Copycat Millie’s Cookie Recipe. I changed a few of the quantities and ratios and am VERY pleased with how they turned out, they’re perfectly gooey and oh, so decadent!
125g Soft Brown Sugar
100g Caster Sugar
2 tsp Vanilla Extract
1 Egg
225g Self-Raising Flour
½ tsp Salt
200g White Chocolate (I used a bar and chopped it into pieces)
3 tbsp Biscoff
2. Mix together the butter and sugars until light and creamy.
3. Add the vanilla extract and the egg, and mix some more.
4. Sift the flour into the mix and then add the salt and stir until combined.
5. Add the chocolate, ensuring it’s evenly distributed throughout the dough.
6. Take a golf-ball sized amount of the dough and place a 5p sized dollop of Biscoff in the centre, then roll into a smooth ball.
7. Place onto a baking paper lined tray, leaving space for them to spread.
8. Bake for about 7 minutes, then leave on the tray to set a little more.
Ta-daaaaa, there we have the gooiest, tastiest white chocolate and biscoff cookies everrrrr. I did also make some other variations of these; just plain white chocolate and white chocolate and raspberry, but I think the Biscoff ones are by far the best.
As always, if you have a go at making these please do send me photos, I love to see your bakes!
I've been wanting to make a batch of cookies for the longest time, but after the great flour shortage of April, it appears that soft brown sugar is May's ingredient in very short supply. (Or it is in my area at least!) So much so, in fact, that I ended up buying a huge 3kg bag of the stuff as it was the only one I could seem to find anywhere, so expect to see a lot of cookies around these parts over the coming weeks!
This Biscoff and White Chocolate Chip Cookie Recipe is adapted from this Copycat Millie’s Cookie Recipe. I changed a few of the quantities and ratios and am VERY pleased with how they turned out, they’re perfectly gooey and oh, so decadent!
Biscoff and White Chocolate Chip Cookie Recipe
INGREDIENTS
100g Margarine125g Soft Brown Sugar
100g Caster Sugar
2 tsp Vanilla Extract
1 Egg
225g Self-Raising Flour
½ tsp Salt
200g White Chocolate (I used a bar and chopped it into pieces)
3 tbsp Biscoff
METHOD
1. Preheat the oven to 190 degrees C.2. Mix together the butter and sugars until light and creamy.
3. Add the vanilla extract and the egg, and mix some more.
4. Sift the flour into the mix and then add the salt and stir until combined.
5. Add the chocolate, ensuring it’s evenly distributed throughout the dough.
6. Take a golf-ball sized amount of the dough and place a 5p sized dollop of Biscoff in the centre, then roll into a smooth ball.
7. Place onto a baking paper lined tray, leaving space for them to spread.
8. Bake for about 7 minutes, then leave on the tray to set a little more.
Ta-daaaaa, there we have the gooiest, tastiest white chocolate and biscoff cookies everrrrr. I did also make some other variations of these; just plain white chocolate and white chocolate and raspberry, but I think the Biscoff ones are by far the best.
As always, if you have a go at making these please do send me photos, I love to see your bakes!
What is your favourite flavour cookie?
After being on a bit of a baking rampage, my momentum seems to have slowed down and this gal has been taking a break. For one, eggs are now harder to source than loo roll was back in March, and two, I've been trying to eat somewhat better. Apparently demolishing an entire tray of cookies in two days isn't all that good for you, who knew? Anyway, this healthy eating thing has since gone straight out of the window and today's recipe (if we can call it that) is an absolutely decadent snack that I am wholeheartedly here for.
If I were to do a little survey and ask people if they could name one sweet food I always harp on about, I'm sure the overwhelming response would be Biscoff. I just love the stuff. I've been a fan for a good few years now and could pretty much spread it on anything. I mean, my old dissertation supervisor and I used to snack on it during our meetings. Now, what is better than Biscoff? Biscoff and White Chocolate... Trust me.
So, for today's recipe, I thought we'd bring it right back to basics and make something that takes a grand total of about 5 minutes to make... Enter my white chocolate Biscoff treats!
White Chocolate Biscoff Treats
Now, depending on your level of a) love for Biscoff and b) patience, I've got two different recipes for you. I mean, I'm calling them recipes but they're suuuuuper simple and don't take much thinking about, I'm just not sure what else to call them...
Biscoff Krispie Treats
INGREDIENTS:
Smooth Biscoff
White Chocolate Coco Pops.
Smooth Biscoff
White Chocolate Coco Pops.
Yep, you know what we're doing here... Biscoff melts really well in the microwave so just add a few tablespoons to a small bowl and melt for about 30 seconds. Then, you guessed it, add the coco pops until they're all evenly but thinly coated. Place the mixture in paper cases and leave to set, or, eat straight out of the bowl whilst still warm, there's no judgement around here.
For reference, I definitely think the cereal being White Chocolate Coco Pops is crucial as I'm not sure just any snap, crackle, and pop would do.
For reference, I definitely think the cereal being White Chocolate Coco Pops is crucial as I'm not sure just any snap, crackle, and pop would do.
White Chocolate, Biscoff and Marshmallow Treats
INGREDIENTS:
Smooth Biscoff
White Chocolate
White Chocolate Coco Pops
Marshmallows
Again, making this treat is hardly rocket science, but I figured I may as well write it out whilst I'm here. Melt your white chocolate in the microwave in a medium-sized bowl. Then, add your Coco Pops and marshmallows an mix until they're thinly and evenly coated in the chocolate. Add the mix to paper cases. Melt a tablespoon of Biscoff in the microwave (it takes about 30 seconds) then drizzle on top of the treats in any arty way you fancy. Leave to set.
And there we have it... The simplest recipe I think I'll ever write but perhaps these are treats you've never thought about making! As ever, if you do give this recipe a go I'd love to see how yours turn out, pls send me a picture!
Again, making this treat is hardly rocket science, but I figured I may as well write it out whilst I'm here. Melt your white chocolate in the microwave in a medium-sized bowl. Then, add your Coco Pops and marshmallows an mix until they're thinly and evenly coated in the chocolate. Add the mix to paper cases. Melt a tablespoon of Biscoff in the microwave (it takes about 30 seconds) then drizzle on top of the treats in any arty way you fancy. Leave to set.
And there we have it... The simplest recipe I think I'll ever write but perhaps these are treats you've never thought about making! As ever, if you do give this recipe a go I'd love to see how yours turn out, pls send me a picture!
After being on a bit of a baking rampage, my momentum seems to have slowed down and this gal has been taking a break. For one, eggs are now harder to source than loo roll was back in March, and two, I've been trying to eat somewhat better. Apparently demolishing an entire tray of cookies in two days isn't all that good for you, who knew? Anyway, this healthy eating thing has since gone straight out of the window and today's recipe (if we can call it that) is an absolutely decadent snack that I am wholeheartedly here for.
If I were to do a little survey and ask people if they could name one sweet food I always harp on about, I'm sure the overwhelming response would be Biscoff. I just love the stuff. I've been a fan for a good few years now and could pretty much spread it on anything. I mean, my old dissertation supervisor and I used to snack on it during our meetings. Now, what is better than Biscoff? Biscoff and White Chocolate... Trust me.
So, for today's recipe, I thought we'd bring it right back to basics and make something that takes a grand total of about 5 minutes to make... Enter my white chocolate Biscoff treats!
White Chocolate Biscoff Treats
Now, depending on your level of a) love for Biscoff and b) patience, I've got two different recipes for you. I mean, I'm calling them recipes but they're suuuuuper simple and don't take much thinking about, I'm just not sure what else to call them...
Biscoff Krispie Treats
INGREDIENTS:
Smooth Biscoff
White Chocolate Coco Pops.
Smooth Biscoff
White Chocolate Coco Pops.
Yep, you know what we're doing here... Biscoff melts really well in the microwave so just add a few tablespoons to a small bowl and melt for about 30 seconds. Then, you guessed it, add the coco pops until they're all evenly but thinly coated. Place the mixture in paper cases and leave to set, or, eat straight out of the bowl whilst still warm, there's no judgement around here.
For reference, I definitely think the cereal being White Chocolate Coco Pops is crucial as I'm not sure just any snap, crackle, and pop would do.
For reference, I definitely think the cereal being White Chocolate Coco Pops is crucial as I'm not sure just any snap, crackle, and pop would do.
White Chocolate, Biscoff and Marshmallow Treats
INGREDIENTS:
Smooth Biscoff
White Chocolate
White Chocolate Coco Pops
Marshmallows
Again, making this treat is hardly rocket science, but I figured I may as well write it out whilst I'm here. Melt your white chocolate in the microwave in a medium-sized bowl. Then, add your Coco Pops and marshmallows an mix until they're thinly and evenly coated in the chocolate. Add the mix to paper cases. Melt a tablespoon of Biscoff in the microwave (it takes about 30 seconds) then drizzle on top of the treats in any arty way you fancy. Leave to set.
And there we have it... The simplest recipe I think I'll ever write but perhaps these are treats you've never thought about making! As ever, if you do give this recipe a go I'd love to see how yours turn out, pls send me a picture!
Again, making this treat is hardly rocket science, but I figured I may as well write it out whilst I'm here. Melt your white chocolate in the microwave in a medium-sized bowl. Then, add your Coco Pops and marshmallows an mix until they're thinly and evenly coated in the chocolate. Add the mix to paper cases. Melt a tablespoon of Biscoff in the microwave (it takes about 30 seconds) then drizzle on top of the treats in any arty way you fancy. Leave to set.
And there we have it... The simplest recipe I think I'll ever write but perhaps these are treats you've never thought about making! As ever, if you do give this recipe a go I'd love to see how yours turn out, pls send me a picture!
For this week's lockdown bake I figured we'd try something along the same lines as hot cross buns, as I was pretty pleased with how those turned out... After a quick think and a google, I decided that cinnamon buns were going to be this week's mission.
Now, I cannot take any credit for this particular recipe as I followed this Minimalist Baker one word for word - there was no experimenting here! I did, however, use dairy ingredients rather than vegan ones, opting for semi-skimmed milk and unsalted butter, rather than almond milk and dairy-free spread.
I am very pleased with how these turned out and they're a lot less complicated to make than you'd first think. Overall, these only took a couple of hours to whip up, including an hour of proving, so could absolutely be a weekend brunch bake if you're up early and fancy homemade baked goods.
Also, side note, the more and more baking I'm doing, the more I'm starting to wonder whether I should drop the whole marketing career and get a job in a bakery... I'm thoroughly enjoying making all of these recipes and eating the results.
Now, I cannot take any credit for this particular recipe as I followed this Minimalist Baker one word for word - there was no experimenting here! I did, however, use dairy ingredients rather than vegan ones, opting for semi-skimmed milk and unsalted butter, rather than almond milk and dairy-free spread.
I am very pleased with how these turned out and they're a lot less complicated to make than you'd first think. Overall, these only took a couple of hours to whip up, including an hour of proving, so could absolutely be a weekend brunch bake if you're up early and fancy homemade baked goods.
Also, side note, the more and more baking I'm doing, the more I'm starting to wonder whether I should drop the whole marketing career and get a job in a bakery... I'm thoroughly enjoying making all of these recipes and eating the results.
The Cinnamon Bun Recipe
INGREDIENTS
For the dough:
400g Bread Flour
250ml Milk
45g Butter
1 Sachet Yeast
1 tbsp Sugar
Pinch of Salt
For the filling:
45g Butter (Melted)
30g Sugar
2 tbsp Cinnamon
METHOD
1. Place the butter and milk in a mixing bowl and microwave until melted.
2. Once cooled down to a warm (not hot) temperature, add the yeast to the bowl and leave for 10 minutes.
3. Add the sugar and salt.
4. Gradually add the flour, stirring gently.
5. Once it's a thick consistency, tip the dough onto a floured surface and gently knead for a minute until it forms a ball.
6. Place in an oil-coated bowl and cover with oiled cling film, and leave in a warm place for an hour.
7. Roll out the dough into a rectangle shape.
8. Mix the melted butter, sugar and cinnamon, and brush onto the dough.
9. Tightly roll up the dough, and cut into 1-inch pieces.
10. Grease a tin with butter, add the buns and bake at 180 degrees C for about 20 minutes.
Ta-daaaaaa, how simple is that?! In my head, I always imagined Cinnamon Buns were going to be a really complicated thing to bake with lots of intricate steps, but they're really not. I highly recommend!
Ta-daaaaaa, how simple is that?! In my head, I always imagined Cinnamon Buns were going to be a really complicated thing to bake with lots of intricate steps, but they're really not. I highly recommend!
Have you ever made Cinnamon Buns?
For this week's lockdown bake I figured we'd try something along the same lines as hot cross buns, as I was pretty pleased with how those turned out... After a quick think and a google, I decided that cinnamon buns were going to be this week's mission.
Now, I cannot take any credit for this particular recipe as I followed this Minimalist Baker one word for word - there was no experimenting here! I did, however, use dairy ingredients rather than vegan ones, opting for semi-skimmed milk and unsalted butter, rather than almond milk and dairy-free spread.
I am very pleased with how these turned out and they're a lot less complicated to make than you'd first think. Overall, these only took a couple of hours to whip up, including an hour of proving, so could absolutely be a weekend brunch bake if you're up early and fancy homemade baked goods.
Also, side note, the more and more baking I'm doing, the more I'm starting to wonder whether I should drop the whole marketing career and get a job in a bakery... I'm thoroughly enjoying making all of these recipes and eating the results.
Now, I cannot take any credit for this particular recipe as I followed this Minimalist Baker one word for word - there was no experimenting here! I did, however, use dairy ingredients rather than vegan ones, opting for semi-skimmed milk and unsalted butter, rather than almond milk and dairy-free spread.
I am very pleased with how these turned out and they're a lot less complicated to make than you'd first think. Overall, these only took a couple of hours to whip up, including an hour of proving, so could absolutely be a weekend brunch bake if you're up early and fancy homemade baked goods.
Also, side note, the more and more baking I'm doing, the more I'm starting to wonder whether I should drop the whole marketing career and get a job in a bakery... I'm thoroughly enjoying making all of these recipes and eating the results.
The Cinnamon Bun Recipe
INGREDIENTS
For the dough:
400g Bread Flour
250ml Milk
45g Butter
1 Sachet Yeast
1 tbsp Sugar
Pinch of Salt
For the filling:
45g Butter (Melted)
30g Sugar
2 tbsp Cinnamon
METHOD
1. Place the butter and milk in a mixing bowl and microwave until melted.
2. Once cooled down to a warm (not hot) temperature, add the yeast to the bowl and leave for 10 minutes.
3. Add the sugar and salt.
4. Gradually add the flour, stirring gently.
5. Once it's a thick consistency, tip the dough onto a floured surface and gently knead for a minute until it forms a ball.
6. Place in an oil-coated bowl and cover with oiled cling film, and leave in a warm place for an hour.
7. Roll out the dough into a rectangle shape.
8. Mix the melted butter, sugar and cinnamon, and brush onto the dough.
9. Tightly roll up the dough, and cut into 1-inch pieces.
10. Grease a tin with butter, add the buns and bake at 180 degrees C for about 20 minutes.
Ta-daaaaaa, how simple is that?! In my head, I always imagined Cinnamon Buns were going to be a really complicated thing to bake with lots of intricate steps, but they're really not. I highly recommend!
Ta-daaaaaa, how simple is that?! In my head, I always imagined Cinnamon Buns were going to be a really complicated thing to bake with lots of intricate steps, but they're really not. I highly recommend!
Have you ever made Cinnamon Buns?
The UK is currently facing a flour shortage. These are words I didn't think I'd ever find myself typing, let alone during a global pandemic, but here we are. Seeing as the world and his wife is unable to get their hands on any flour, for this weeks' bake I thought we could test out this flourless cookie recipe. Yep, no flour needed here, baby! Coincidentally, this recipe also doesn't need any butter so these beauties were made entirely from things that we have laying around in the cupboards!
Whilst they're called cookies and very much look like cookies, I'd actually say that they're more like meringues than cookies. They're light, but gooey and chewy, and pretty damn tasty if you ask me. Now, they taste even better after being warmed in the microwave for ten seconds - mmm mmmmmmm.
Of all the recipes I've posted here on Becc4, these flourless chocolate chip cookies are by far the easiest to make and can be made, baked and tasted in twenty minutes, can I hear a hooray? No more slaving away in the kitchen for hours, I'm looking at you Biscoff Cheesecake.
Flourless Chocolate Chip Cookie Recipe
INGREDIENTS:
180g Icing Sugar
35g Cocoa powder
1 egg (you only need the white)
2tsp Vanilla Extract
100g Chocolate (chopped into chunks)
Pinch of salt
METHOD:
1. Preheat the oven to 180 degrees C.
2. Combine the icing sugar, cocoa powder and salt in a mixing bowl.
3. Add the vanilla extract and egg white.
4. Stir until a thick liquid is formed.
5. Add the chocolate chunks
6. Dollop onto a paper-lined baking tray, leaving space between each cookie.
7. Bake for 10 minutes and leave to cool on the tray.
And there we have it, a suuuuuper simple, flourless chocolate chip cookie recipe!
The UK is currently facing a flour shortage. These are words I didn't think I'd ever find myself typing, let alone during a global pandemic, but here we are. Seeing as the world and his wife is unable to get their hands on any flour, for this weeks' bake I thought we could test out this flourless cookie recipe. Yep, no flour needed here, baby! Coincidentally, this recipe also doesn't need any butter so these beauties were made entirely from things that we have laying around in the cupboards!
Whilst they're called cookies and very much look like cookies, I'd actually say that they're more like meringues than cookies. They're light, but gooey and chewy, and pretty damn tasty if you ask me. Now, they taste even better after being warmed in the microwave for ten seconds - mmm mmmmmmm.
Of all the recipes I've posted here on Becc4, these flourless chocolate chip cookies are by far the easiest to make and can be made, baked and tasted in twenty minutes, can I hear a hooray? No more slaving away in the kitchen for hours, I'm looking at you Biscoff Cheesecake.
Flourless Chocolate Chip Cookie Recipe
INGREDIENTS:
180g Icing Sugar
35g Cocoa powder
1 egg (you only need the white)
2tsp Vanilla Extract
100g Chocolate (chopped into chunks)
Pinch of salt
METHOD:
1. Preheat the oven to 180 degrees C.
2. Combine the icing sugar, cocoa powder and salt in a mixing bowl.
3. Add the vanilla extract and egg white.
4. Stir until a thick liquid is formed.
5. Add the chocolate chunks
6. Dollop onto a paper-lined baking tray, leaving space between each cookie.
7. Bake for 10 minutes and leave to cool on the tray.
And there we have it, a suuuuuper simple, flourless chocolate chip cookie recipe!
After last weeks' delightful Biscoff Cheesecake Recipe - that even Mary Berry would be proud of - I decided to set myself a little task of making and documenting one bake a week. Now, please don't hold me to this, but I thought it might be a nice way to a) pass some time and b) inspire you to get your pinny on and get baking. As I said in my last post, I'm by no means a baking extraordinaire nor do I have all of the fancy equipment, so if I can do it, you certainly can too!
Considering Easter is literally just around the corner, Hot Cross Buns were of course the only suitable bake for this week. I used this BBC Good Food Recipe and slightly adapted it, and am so happy with how they turned out! Honestly, by the end of lockdown I think I'll be considering a career change because who knew I could make things that taste this good...
Before I start, I'm just gonna be honest and say that these are a bit of a faff to make. The dough needs to rise three separate times for an hour and there are all sorts of other little fiddly steps, so, if you're tight on time or patience I'd head down to your local Asda and pick a packet up for a quid. That being said, I can 100% guarantee they won't be quite as good as these!
Considering Easter is literally just around the corner, Hot Cross Buns were of course the only suitable bake for this week. I used this BBC Good Food Recipe and slightly adapted it, and am so happy with how they turned out! Honestly, by the end of lockdown I think I'll be considering a career change because who knew I could make things that taste this good...
Before I start, I'm just gonna be honest and say that these are a bit of a faff to make. The dough needs to rise three separate times for an hour and there are all sorts of other little fiddly steps, so, if you're tight on time or patience I'd head down to your local Asda and pick a packet up for a quid. That being said, I can 100% guarantee they won't be quite as good as these!
The Tastiest Hot Cross Bun Recipe
INGREDIENTS
For the Buns:
300ml milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet yeast
1 egg
75g sultanas
50g mixed peel
1 orange
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
For the Cross
75g plain flour
For the glaze
3 tbsp apricot jam
METHOD
1. Bring the milk to the boil, then remove from the heat and add the butter.
2. Leave to cool until lukewarm.
3. Put the bread flour, salt, caster sugar, and yeast into a bowl and make a well in the center.
4. Pour in the warm milk and butter, then add the beaten egg.
5. Mix with a wooden spoon, then bring everything together with your hands until you have a sticky dough.
6. Tip on to a lightly floured surface and knead for 5 mins until smooth.
7. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for an hour.
8. With the dough still in the bowl, tip in the sultanas, mixed peel, zest of the orange, cinnamon, ginger, and mixed spice.
9. Knead into the dough, making sure everything is well distributed.
10. Leave to rise for another hour covered by well-oiled cling film.
11. Divide the dough into 12 even pieces and roll each into a smooth ball.
12. Place on baking trays lined with parchment, leaving enough space for the dough to expand.
13. Cover with more oiled cling film and set aside for another hour.
14. Heat oven to 220C/200C fan/gas 7.
15. Mix plain flour with about 5 tbsp water to make the paste for the cross – add the water gradually.
16. Spoon into a piping bag with a small nozzle - I used a sandwich bag with the corner snipped off - and pipe a cross on each bun.
17. Bake for 20 minutes, until golden brown.
18. Gently heat the apricot jam to melt it, then brush over the top of the warm buns and leave to cool.
Will you be trying out this Hot Cross Bun Recipe?
What was the last thing you baked?
After last weeks' delightful Biscoff Cheesecake Recipe - that even Mary Berry would be proud of - I decided to set myself a little task of making and documenting one bake a week. Now, please don't hold me to this, but I thought it might be a nice way to a) pass some time and b) inspire you to get your pinny on and get baking. As I said in my last post, I'm by no means a baking extraordinaire nor do I have all of the fancy equipment, so if I can do it, you certainly can too!
Considering Easter is literally just around the corner, Hot Cross Buns were of course the only suitable bake for this week. I used this BBC Good Food Recipe and slightly adapted it, and am so happy with how they turned out! Honestly, by the end of lockdown I think I'll be considering a career change because who knew I could make things that taste this good...
Before I start, I'm just gonna be honest and say that these are a bit of a faff to make. The dough needs to rise three separate times for an hour and there are all sorts of other little fiddly steps, so, if you're tight on time or patience I'd head down to your local Asda and pick a packet up for a quid. That being said, I can 100% guarantee they won't be quite as good as these!
Considering Easter is literally just around the corner, Hot Cross Buns were of course the only suitable bake for this week. I used this BBC Good Food Recipe and slightly adapted it, and am so happy with how they turned out! Honestly, by the end of lockdown I think I'll be considering a career change because who knew I could make things that taste this good...
Before I start, I'm just gonna be honest and say that these are a bit of a faff to make. The dough needs to rise three separate times for an hour and there are all sorts of other little fiddly steps, so, if you're tight on time or patience I'd head down to your local Asda and pick a packet up for a quid. That being said, I can 100% guarantee they won't be quite as good as these!
The Tastiest Hot Cross Bun Recipe
INGREDIENTS
For the Buns:
300ml milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet yeast
1 egg
75g sultanas
50g mixed peel
1 orange
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
For the Cross
75g plain flour
For the glaze
3 tbsp apricot jam
METHOD
1. Bring the milk to the boil, then remove from the heat and add the butter.
2. Leave to cool until lukewarm.
3. Put the bread flour, salt, caster sugar, and yeast into a bowl and make a well in the center.
4. Pour in the warm milk and butter, then add the beaten egg.
5. Mix with a wooden spoon, then bring everything together with your hands until you have a sticky dough.
6. Tip on to a lightly floured surface and knead for 5 mins until smooth.
7. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for an hour.
8. With the dough still in the bowl, tip in the sultanas, mixed peel, zest of the orange, cinnamon, ginger, and mixed spice.
9. Knead into the dough, making sure everything is well distributed.
10. Leave to rise for another hour covered by well-oiled cling film.
11. Divide the dough into 12 even pieces and roll each into a smooth ball.
12. Place on baking trays lined with parchment, leaving enough space for the dough to expand.
13. Cover with more oiled cling film and set aside for another hour.
14. Heat oven to 220C/200C fan/gas 7.
15. Mix plain flour with about 5 tbsp water to make the paste for the cross – add the water gradually.
16. Spoon into a piping bag with a small nozzle - I used a sandwich bag with the corner snipped off - and pipe a cross on each bun.
17. Bake for 20 minutes, until golden brown.
18. Gently heat the apricot jam to melt it, then brush over the top of the warm buns and leave to cool.
Will you be trying out this Hot Cross Bun Recipe?
What was the last thing you baked?
Corrr, what would Blogmas be without a bit of baking, eh? Last year I whipped up these INCREDIBLE Triple Chocolate Brownies - if you haven't tried them yet, you absolutely must give them a go, they are phenomenal! I mean, they do contain four bars of chocolate so....
Anyway, this year I thought I'd make something I'd never actually made before: gingerbread. For a first attempt, I'm actually pretty chuffed. They taste fantastic and absolutely filled the house with the smell of Christmas! The recipe is this one from BBC Good Food which I slightly adapted (accidentally, oops!)
You will need:
- 75g margarine
- 50g caster sugar
- ½ tsp bicarbonate of soda
- 50g golden syrup
- 2 egg yolks (and one egg white if, like me, you don't read instructions)
- 250g plain flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Icing sugar (to decorate)
Method:
- Beat the margarine and sugar until creamy.
- Stir in the bicarbonate of soda, golden syrup, and egg yolks.
- Sift in the plain flour, ground cinnamon and ground ginger then mix.
- Knead until the dough comes together, then chill for 30 mins.
- Heat oven to 180C/fan 160C/gas 4.
- Roll out and cut your trees with a cutter (or freehand if you're feeling arty).
- Place onto greased baking sheets and bake for 10 mins until slightly risen and golden brown.
- Cool on a wire rack.
- Mix together some icing sugar and water then drizzle it on top, the more rustic the better!
If you give these a go, I'd looooove to see your photos!
Christmas Gingerbread Trees Recipe
21.12.19 • blogmas, blogmas 2019, christmas, food, recipe, recipes
Corrr, what would Blogmas be without a bit of baking, eh? Last year I whipped up these INCREDIBLE Triple Chocolate Brownies - if you haven't tried them yet, you absolutely must give them a go, they are phenomenal! I mean, they do contain four bars of chocolate so....
Anyway, this year I thought I'd make something I'd never actually made before: gingerbread. For a first attempt, I'm actually pretty chuffed. They taste fantastic and absolutely filled the house with the smell of Christmas! The recipe is this one from BBC Good Food which I slightly adapted (accidentally, oops!)
You will need:
- 75g margarine
- 50g caster sugar
- ½ tsp bicarbonate of soda
- 50g golden syrup
- 2 egg yolks (and one egg white if, like me, you don't read instructions)
- 250g plain flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Icing sugar (to decorate)
Method:
- Beat the margarine and sugar until creamy.
- Stir in the bicarbonate of soda, golden syrup, and egg yolks.
- Sift in the plain flour, ground cinnamon and ground ginger then mix.
- Knead until the dough comes together, then chill for 30 mins.
- Heat oven to 180C/fan 160C/gas 4.
- Roll out and cut your trees with a cutter (or freehand if you're feeling arty).
- Place onto greased baking sheets and bake for 10 mins until slightly risen and golden brown.
- Cool on a wire rack.
- Mix together some icing sugar and water then drizzle it on top, the more rustic the better!
If you give these a go, I'd looooove to see your photos!
With Pancake Day around the corner (Tuesday 13th if you were wondering) I thought it was the perfect time to share this recipe. It's not difficult in the slightest, and also doesn't take long to do at all, but the outcome is absolutely delicious.
The batter is made of three ingredients;
- a banana
- 2 eggs
- a tablespoon of flour
(I know lots of recipes for these don't have flour in, but I think it really helps with the texture, and stops it being so much of a banana omelette)
All this recipe requires you to do is mash the banana, stir in the other ingredients and cook them... It's so super easy. Now, if you're not a massive fan of bananas then this perhaps isn't the best recipe for you. Whilst they are delicious, and do look like pancakes, they're not quite like the real thing, and you can most certainly taste the banana.
I tend to top mine with fruit, yogurt and/or ice-cream... They're so easy to make, good for you and taste pretty fab too
With Pancake Day around the corner (Tuesday 13th if you were wondering) I thought it was the perfect time to share this recipe. It's not difficult in the slightest, and also doesn't take long to do at all, but the outcome is absolutely delicious.
The batter is made of three ingredients;
- a banana
- 2 eggs
- a tablespoon of flour
(I know lots of recipes for these don't have flour in, but I think it really helps with the texture, and stops it being so much of a banana omelette)
All this recipe requires you to do is mash the banana, stir in the other ingredients and cook them... It's so super easy. Now, if you're not a massive fan of bananas then this perhaps isn't the best recipe for you. Whilst they are delicious, and do look like pancakes, they're not quite like the real thing, and you can most certainly taste the banana.
I tend to top mine with fruit, yogurt and/or ice-cream... They're so easy to make, good for you and taste pretty fab too
Subscribe to:
Posts (Atom)
Social Icons