3oz Self Raising Flour
1oz Cocoa powder
4oz Butter
4oz Caster Sugar
2 Large Eggs
As much chocolate as you can get your hands on; broken in to chunks (I used about half a large bar of dark chocolate and half a bag of white chocolate chips)

Mix everything together in a large bowl.
Spread evenly in to a baking tin.
Cook on 180c for around 20 minutes; this may be inaccurate, I can only go by my oven which does as it pleases…basically until a clean knife/skewer inserted in to the middle of the cake comes out clean.
Allow to cool.

Take in to work and watch everyone become your new best friend.

Happy Weekend

xxx

Garibaldi biscuits are something I have fond memories of. Always a treat; reserved mainly for visits to my Grandparents (they are a favourite of my Grandad’s) and known as “Squashed fly biscuits”.

A few days ago I stumbled on this recipe during my internet browsing and knew I had to have a go at making them asap.

Garibaldi Biscuits
From Ursula Ferrigno’s Complete Italian Cookery Course

115 g plain flour
85 g unsalted butter
55 g caster sugar, plus a little extra to finish
115 g dried currants
1 large egg, beaten

Preheat the oven to 180 C / 350 F. Grease a non-stick jelly roll tin (about 7×11 in), or if using a tin without non-stick properties, line with parchment paper so it overhangs on two sides of the tin.)

Place the flour, sugar and butter in a medium bowl and rub the butter in using your fingertips until it is evenly distributed throughout. Stir in the currants. Add almost all of the beaten egg to bind everything together and form a soft, but not sticky, dough.

Turn the dough into the tin and press down so the surface is even. Brush all over with the remaining egg and sprinkle with the extra sugar, to taste.

Bake in the centre of the oven for about 30 minutes, until the top is golden brown. When it is out of the oven cut into as many squares as you want, and leave to cool before eating.

Luckily I had just enough plain flour left (literally, spot on)

They didn’t look too pretty in the tin

Or straight out of the oven

But I couldn’t resist nibbling the crumbles that came off whilst slicing; burning my tongue in the process.

And admiring the sweet, sugar glazed flaky topping.

It was like being a child all over again.

Make them. Do it now. I urge you.

When was the last time I did a recipe post eh? Far too long ago for sure! Sunday I finally had a whole day inside the house and time on my hands so I got busy in the kitchen!

Ok, so my first creation was a cheat. I made the Mary Berry chocolate fudge cake mix a few weeks ago, and this time I tried out the Lemon Drizzle Variety
I don’t think it was realllly cheating though, I mean, the ingredients were only pre-weighed, right?
Anyway, I don’t have a verdict on this yet as it is for work but all signs point to excellent. Mary Berry, I love thee.

Next up came Lemon Curd and Blueberry cookies. Two of my favourite things. It had to be a winner.

I used this basic recipe from Good Food: 101 Cupcakes and Small Bakes.

350g/12oz plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
140g/5oz butter, cut into small squares
175g/6oz caster sugar
85g/3oz sultanas
100g/4oz lemon curd
2 eggs, beaten

1. Heat oven to 200’C/fan 180C/gas6.
2. Line 3 baking sheets (I used 2 trays several times). Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
3. Stir in the sugar and sultanas, add the lemon curd and eggs, then mix into a soft dough.
4. Shape the dough into 30 small balls about 2.5cm wide then put on the baking sheets allowing plenty of space between them so that they can spread. Using your fingers flatten the tops slightly (This was a super sticky mix so I just splodge fingerfuls on the tray)
5. Bake for 11-15 minutes until risen and light golden. Leave to cool for 1 min on the baking sheets then transfer to wire rack to cool completely.

There was also a lemon icing for this which I omitted.

My twist came when I decided to get creative with my box of Bear yo-yos. I used four packs of the blueberry flavour and simply un-wound them and chopped them to size.
I actually preferred baking with these than normal dried fruit, not only because I am an addict but because they aren’t coated with anything and you could chop them to the size required. I think probably only three packs made it in to the mix because I couldn’t stop munching!

The result?
Some beary good cookies! Bear fans (and everyone else in the world) I urge you to try this. Just think of the combinations you could create! Raspberry and white chocolate? Peach and strawberry? Ohhh the possibilities (and the ever so cute trading cards).

Next I think I shall incorporate some granola nibbles in to flapjack or rocky road. YUM.

Have you had a go at baking with Bear? Or am I just an inspired genius? Either way, do it.

xxx