Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Giant Sugar Cookies December 28, 2015

Giant Sugar Cookies 2

These are fun and easy to make, just make sure the kiddies don’t eat a whole one in one sitting!

 

Ingredients for the cookies

 

1 cup butter (softened)
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder

 

Ingredients for the icing

 

1 1/2 cups icing sugar, sieved
4-6 teaspoons milk
3-4 teaspoons golden syrup
1/2 teaspoon vanilla extract

1 bar (150g) white chocolate

food colouring of choice

sugar sprinkles (optional)

Makes 3 giant (teaplate size) and 8 small cookies.

 

Method

 

Combine the butter and sugar in a bowl and cream together until smooth and fluffy. Add one egg and vanilla extract. Mix well until ingredients are thoroughly incorporated. Combine baking powder and flour into a large bowl and mix well. Add this to the butter mixture. Mix with a wooden spoon until the dough is combined and crumbly. Transfer into a plastic bag and knead with your hands until it becomes a dough. Close the bag and refrigerate for 20 minutes. Preheat the oven to 175C/gas 4.

Flour your work surface and take your dough out of the refrigerator. Roll to about 1 cm thickness (1/3 inch). I cut the cookie by placing a teaplate on the dough and cut around it with a knife. Carefully place onto a baking sheet lined with parchment paper. Make smaller cookies with the leftover dough. Bake for 15 minutes (about 8 minutes for smaller cookies). Let the cookies cool completely before icing.

To make the icing, combine icing sugar and milk (only using 4 tsp of the milk to start with. Mix well. Add syrup and mix to get the right consistency. Add vanilla extract for flavour. Pour the icing onto your cookie and spread evenly. Melt white chocolate in the microwave for 30 seconds increments being careful not to burn the chocolate. Stir until the chocolate has completely melted and smooth. Divide the melted chocolate in two and colour them with just a little food coloring. Pour the colored icing on top of the cookies (I didn’t pour mine straight away so it sort of blobbed on as it was begining to set) :-(. If desired, add sugar sprinkles on top. If you have smaller cookies, decorate them as desired.

 

 

 

 

 

Chocolate Easter Cake April 2, 2015

Easter 1If you have children in the house they’ll love helping you decorate this. Freya, my 3 year old Granddaughter helped me decorate this one 🙂

Ingredients: for the cake

125g soft margarine

125g caster sugar

2 eggs

1 Tbsp golden syrup

125g self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

Ingredients: for decorating

175g milk chocolate

225g butter, at room temperature

1 Tbsp milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

17-20 Malteser Bunnies, depending on size of cake

1 packet of mini chocolate eggs

3-4 easter chicks

Method

Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

For the buttercream, melt the chocolate in a heatproof glass bowl over hot water, stir occasionally until it’s completely melted & is smooth. Leave to one side to cool.

In a large bowl beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy. If it looks too runny simply keep on beating as this will thicken the icing and improve its consistency.

Sandwich the two cake together using some of the buttercream, then spread the rest around the sides and top of the cake.

Gently press the bunnies onto the buttercream around the side of the cake then, with or without a childs help, decorate the top 😉

 

Chocolate, Caramel, Weetabix Slice June 21, 2014

Choc, caramel slice 2

 

Ok so it might be chocolate, again, and it’s sticky but it must be good for you as there’s Weetabix in it, right?

 

Ingredients

 

3 Weetabix (crushed)

1 Cup plain flour

1 Cup coconut

3/4 Cup sugar

1 Teaspoon baking powder

125g Butter (melted)

200g (1/2 tin) Sweetened condensed milk (use a little more if you like)

1 Tablespoon butter

2 Tablespoons golden syrup

250g Chocolate

 

Method

 

Preheat oven to 180C/Gas 4 – 5.

Line a 25cm x 16cm tin with baking parchment.

Place all dry ingredients in a bowl.

Mix in the melted butter, mix well and press into your lined tin.

Bake for 15 minutes.

Stir condensed milk, butter and golden syrup in a saucepan over a low heat until butter is melted. 

Pour the caramel onto the base and return to oven for 5 minutes. 

Allow to set for awhile when you melt the chocolate in a bowl over a saucepan of hot water.

Pour the melted chocolate over the top smoothing it over with a knife.

Place in the fridge to set slightly, about an hour, then cut into slices and enjoy.

 

 

 

 

 

Six Minute Chocolate Pudding November 3, 2013

Choc Pud

Yes ready in only 6 minutes!  Can’t get better than that, and it’s easy peasy too.

 

Ingredients

 

125g butter

125g sugar

125g plain flour

75g cocoa powder

2 tsp baking powder

3 eggs

 

Method

 

Whisk together butter, sugar, flour, cocoa, baking powder and eggs. It will be rather stodgy but believe me, it works.

When mixture is all combined, turn it into a greased 900ml/1½ pint, pudding basin, smooth down, cover with clear film and microwave on high for 6 mins.

Done!

This is good served with custard, cream or chocolate sauce. Chocolate sauce recipe is below.

 

Chocolate Sauce Ingredients

 

50g butter

100g plain chocolate, chopped

15 ml golden syrup

150ml double cream

 

Method

 

Melt together butter, chocolate and golden syrup over a pan of hot water. Once melted, stir in cream (this will thicken sauce).

 

Serves 6, apparently 😉

 

Tip:

Try only using 65g cocoa powder along with 100g of chocolate chips

 

 

 

Fudge Cake Squares September 21, 2013

Fudge cake Squares

A traditional favourite thats easy to make and even easier to eat. This would be ideal as an after school snack when the little one’s come home hungry.

 

Ingredients

 

225g self raising flour

1 tsp baking power

235g butter, room temperature

175g soft brown sugar

3 eggs

3 Tbsp milk

100g white chocolate chips

175g icing sugar

1 Tbsp cocoa powder

1Tbsp golden syrup

85g caramel fudge chunks

 

Method

 

Preheat oven to 175C/gas 4. Line a shallow cake tin (or Pyrex dish, which is what I used) about 17cm by 24cm, with baking parchment.

Sift the flour and baking powder into a bowl.

Add 175g of the butter, the brown sugar, eggs and 2 Tbsp of the milk. Beat until evenly mixed. Stir in the white chocolate chips. Put into the lined tin, level the top and place in the oven for 40 minutes or until the top spring back when lightly pressed.

Leave to cool on a wire rack before turning out of the tin.

Meanwhile, sift the icing sugar and cocoa into a bowl. Put the rest of the butter in a small saucepan with the syrup and 1Tbsp milk and heat gently until just melted, without allowing it to boil. Pour onto the icing sugar and mix to make a smooth icing.

Pour the icing over the cake and sprinkle the fudge chunks on top. Leave to set before slicing into squares.

 

Flapjack Heaven! March 19, 2013

Flapjack

Ok, I know, I’m on a flapjack roll. There is a really good reason for it though. My Son is doing the ”Three Peaks Challenge” in May and will need to take with him some healthy, slow release, energy snacks. Which is why I’m making a few different one’s to find his favourite (it’s what Mum’s do ;-))

For those of you who aren’t familiar with the ”Three Peaks Challenge”, here’s a link to my Son’s page… https://mydonate.bt.com/fundraisers/pauljamesnewton1#.UUEPnhjV7pU.facebook.

The one on the right in the photo is a Raisin & Apricot Flapjack & the one on the left is a Fruit, Nut and Seed Flapjack.

 

Ingredients

 

175/6oz butter

175/6oz golden syrup

175/6oz dark brown sugar

325g/11oz porridge oats

100g/4oz pack of raisin and apricot mix or 100g/4oz pack of fruit, nut and seed mix, I used Whitworths.

 

Method

 

Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.

Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats along with either the raisin and apricot mix or the fruit, nut and seed mix.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 

Flapjacks March 18, 2013

Flapjack 1

Classic, chewy and good for you, flapjacks are simple to make and hard to beat!

 

Ingredients

 

175/6oz butter

175/6oz golden syrup

175/6oz dark brown sugar

350g/12oz porridge oats

pinch of ground ginger

 

Method

 

Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.

Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.

 

 

 
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