Mouthwatering Chocolate Shortbread

Chocolate Shortbread

A delicious alternative to traditional shortbread, chocolate... what more could you ask for...!

Serves 8-12 pieces

Prep time:  10 minutes

Cooking time: 25  minutes

Ingredients

260g/9oz plain flour

100g/3 ½ oz caster sugar

40g/1 ½ oz cocoa powder

A pinch of salt

200g/7 oz unsalted butter, chilled and diced

Extra sugar for sprinkling

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Place the flour, sugar, cocoa and salt into a food processor and pulse for a few seconds.  Add the butter and blend for about 30 seconds until the mixture is fine like sand.

3.      Place the mixture into a 20.5cm loose based cake tin which is well greased.  Press the mixture with the back of a spoon to create an even layer.  Prick the dough with a fork all over and score into 8 or 12 sections with a knife.

4.      Bake in the oven for about 25 minutes until firm.

5.      Remove from the oven and sprinkle with sugar, cut into sections along the scored edges.  Leave to cool before removing from the tin.

Cooks Tips

*  As the shortbread contains cocoa watch carefully so that it does not scorch.

*  Undercooked shortbread does not taste good either so reduce the temperature if it starts to go too brown early. 

the Best Banana Bread

The Best Banana Bread

This has to be the BEST banana bread I have ever tasted.  It is very easy to make with perfect results every time... a perfect breakfast!

Makes 10 slices

Prep time: 20 minutes

Cooking time: 1 hour

Ingredients

285g/10oz plain flour

1tsp bicarbonate of soda

½ tsp salt

110g/4oz butter, softened plus extra for greasing

225g/8 oz caster sugar

2 eggs

4 ripe bananas mashed

85ml/3fl oz buttermilk

1tsp vanilla extract

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  In a large bowl cream the butter and sugar together until you have a light and fluffy mixture.  Mix in the eggs, mashed bananas, buttermilk and vanilla extract. 

3.  Sift in the flour, salt and bicarbonate of soda and fold into the mixture.

4.  Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour in the cake mixture.

5.  Place in the oven and bake for an hour or until risen and golden brown.  Remove from the oven and cool in the tin for 5 minutes then place on a wire rack to cool completely before serving.  Enjoy. 

Cooks tips

*  Make sure to use over-ripe bananas and the right size cake tin. 

*  If you do not have buttermilk you can use normal milk mixed with 1 ½ tsp of lemon juice or vinegar.

 

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

One word to describe these... delicious!  Mmm!

ingredients

75g margarine (3oz)

75g brown sugar (3oz)

1 egg

few drops vanilla essence

150g self raising flour (6oz)

pinch of salt

200g plain chocolate or 200g chocolate chips

method

1.  Cream the margarine and sugar.

2.  Beat in the egg and essence.

3.  Stir in the flour, salt and chocolate.

4.  Place in spoonfuls on greased baking trays.

5.  Bake in a moderate oven 180°C, 350°F, Gas mark 4 for about 10-15 minutes.

the BEST Brownies

The Best Brownies

You have to make these brownies, they are delicious!

Ingredients

50g (2oz) plain flour

75g (3oz) maragrine

2 eggs

125g (5oz) caster sugar

100g (4 oz) self raising Flour

Pinch of salt

50g (2 oz) chopped walnuts

Method

1.  Melt the chocolate and margarine in a bowl over hot water.

2.  Beat in eggs and sugar.

3.  Mix in flour, salt and nuts, spread in a well greased 20.5cm square tin.

4.  Bake in a moderate oven 180°C, 350°F, Gas mark 4 for about 30 minutes, until the top has a dull crust.

Melting Moments

Melting Moments

These are absolutely delicious, they melt in the mouth.  You better make double the amount as they won't last very long.

Ingredients

65g (2 1/2 oz) self raising flour

40g (1 1/2 oz) caster sugar

50g (2 oz) margarine

few drops of vanilla essence

oats or desiccated coconut

glace cherries

Method

1.  Cream the margarine, sugar and essence.

2.  Stir in the flour and mix thoroughly.

3.  Divide the mixture into pieces by rolling the mixture into balls and tossing in oats or desiccated coconut.

4.  Place on greased baking trays, flatten slightly and place a cherry on each biscuit.

5.  Bake in a moderate oven, 180°C, 350°F, Gas mark 4 for about 15 minutes.

The best Mars Bar Crispy Cakes

The best Mars Bar Crispy Cakes

These cakes are so easy to make but are gorgeous, crispy, chocolaty and chewy!

Ingredients
6 mars bars, chop to bite sized pieces
6oz butter, chop into cubes
6 oz rice krispies

Method

1.  Place a large pan on a medium heat and melt the butter and Mars bars together and mix until they all melt together.  Make sure you do not over heat the mixture, melt without boiling.

2.  Now place the rice krispies in with the melted mixture and stir until all covered in the chocolate & caramel mixture.

3.  Now place a spoonful of the mixture in each cake case.

4.  Leave the cakes to cool and set.... and enjoy!!