About three or four years ago, I started attempting baking cakes, biscuits, muffins and meals, and have now got a few under my belt, which I regularly make each month. By making my own biscuits, muffins and cakes, I get to keep a tab on what goes into my food, as well as being able to save money in the long run.
Here are a few of my favourite recipes!
Chocolate Chip Cookies
- 175g plain flour sifted
- 1 teaspoon baking powder
- 125g margarine or butter
- 85g light brown sugar
- 55g caster sugar
- 1 egg
- 125g chocolate chips (or any other additions)
- Pre-heat oven to 190 (fan oven) and line 2 baking trays with grease-proof paper.
- Place all ingredients in a large bowl and beat until well combined.
- Place a teaspoon of mixture, well spaced, on to the tray – *TIP: To have the same shaped cookies, you can use a small ice cream scope to put the mixture on to the tray*.
- Bake in oven for 10-12 minutes, or until the cookies look golden brown (this would be based on your own judgement).
- Leave to cool on wire rack for a few minutes and store in an airtight container. These cookies will last up to 14 days.
- 300g plain chocolate
- 175g butter or margarine
- 100g plain flour
- 1 teaspoons of baking powder
- 225g caster sugar
- 3 teaspoon milk
- 3 eggs
- Icing sugar to decorate
- Pre-heat oven to 190C, and line 12 hole muffin tin with muffin cases.
- Break up the chocolate and place in a bowl with the butter. Melt in the microwave.
- Sift flour and baking powder into a large bowl, stir in the sugar.
- Add the milk and eggs to chocolate mixture and stir to combine.
- Pour the liquid ingredients into flour mixture, stir to combine.
- Divide the mixture evenly between the muffin cases.
- Leave to cool on a wire rack. Dust with icing sugar once cooled.
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1 1/2 teaspoon of baking powder
- 1 1/2 teaspoon of bicarbonate of soda
- 2 eggs
- 250ml milk
- 2 teaspoon of vanilla extract
- 250ml boiling water
- Pre-heat oven to 180C. Grease and line two 20cm sandwich tins.
- Place all cake ingredients, except the boiling water, into a large mixing bowl. Beat mixture until smooth and well combined.
- Add the boiling water, bit by bit, into the mixture, until smooth. The mixture will become very liquidy at this stage.
- Divide the mixture evenly between the two sandwich tins.
- Bake in the oven for 25 to 35 minutes, or until the top of the cake is firm to touch.
- Place cakes (still in tins) aside, and allow to cool before removing the tins and icing the cake.
Happy Reading 🙂