Has the return of Great British Bake Off left you feeling motivated to bake some biscuits? Well, we have the ideal selection for you to try...
You will need
125g Stork margarine, softened
50g Billington’s golden caster sugar
175g Allinson Nature Friendly plain white flour
75g Silver Spoon Create dark chocolate chips
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Cream together the margarine and sugar until light and fluffy.
3. Sift in the plain flour and add the chocolate chips. Mix thoroughly to create a soft but not sticky dough.
4. On a lightly floured work surface roll out the dough to a depth of 6mm.
5. Using a biscuit cutter cut out the dough and place the biscuits evenly spaced on a lined or well-greased baking tray.
6. Bake in the oven for 15 minutes until lightly golden around the edges.
7. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
Recipe courtesy of National Baking Week. Please visit www.nationalbakingweek.co.uk for more recipe ideas and information.
You will need
125g margarine or butter
100g dark soft brown sugar
4tbsp Carnation condensed milk
325g plain flour
1tsp bicarbonate of soda
2tsp ground ginger
20 boiled sugar sweets
coloured icing tubes, for decoration
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the margarine or butter and sugar in a saucepan, stirring until the sugar has dissolved. Take the saucepan off the heat and add the condensed milk, stir well to combine.
3. Sift the flour, bicarbonate of soda and ginger into a bowl and pour over the condensed milk mixture. Start by working the ingredients together with a spoon. Then, with clean hands, bring the mixture together into a soft dough.
4. Roll the gingerbread out on a floured surface to the thickness of 0.5cm. Cut rounds out and place onto a baking sheet. Use a very small cutter or knife to cut out circles in the centre of the biscuits (about the size of a pound coin).
5. Place the boiled sweets into a strong plastic food bag and, holding the open end of the bag tightly closed, smash the bag onto a hard surface (like a work top), to break the sweets into small pieces. Place the broken sweets into the holes in the biscuits. Make a small hole in the top of the biscuit with a skewer or cocktail stick. Bake the biscuits in the preheated oven for about 10 minutes until just golden.
6. Remove the biscuits from the oven and check the small holes for hanging the biscuits are still open. Leave to cool completely before decorating with icing.
7. Allow the biscuits to dry before hanging on the tree.
You will need
200g unsalted butter, cut into small cubes
200g caster sugar
1 medium free-range egg, beaten
400g plain flour
2 tsp vanilla extract
1. Using an electric hand whisk, beat the butter and sugar together in a small bowl, until pale and fluffy. Add the egg and continue to beat. Sift in the flour, then add the vanilla and fold through to form a dough.
2. Turn the dough out onto a floured surface and knead lightly until smooth. Chill in the fridge for 30 minutes.
3. Remove from the fridge and roll out the dough until it’s about 4mm thick.
4. Preheat the oven to 180°C/350°F/Gas Mark 4. Line two baking trays with baking parchment.
5. Use a 7cm bunny-shaped biscuit cutter to cut biscuits from the dough. Arrange on the baking trays and bake for 12-15 minutes, until golden. Remove from the oven and leave the biscuits on the tray to cool slightly before transferring to a wire rack to cool completely.
6. To decorate, make the icing by combining the icing sugar, milk and food colouring in a bowl until smooth. Spread over each biscuit and press a marshmallow tail on each.
Selected from the Baking Recipe Collection cook book by Sainsbury's
You will need
350g Allinson Nature Friendly plain flour, plus extra for rolling out
1 level tsp bicarbonate of soda
2 level tsp edible lavender seeds or 1 level tsp rose water
175g light soft brown sugar
1 medium egg
4 tbsp golden syrup
Coloured Silver Spoon Cakecraft ready rolled icing
Silver Spoon Cakecraft chocolate beans
Pink Silver Spoon Cakecraft Designer icing
Silver Spoon Cakecraft sprinkles
Pink food colouring
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking trays with non-stick baking paper.
2. Sift the flour and bicarbonate of soda into a bowl. Add either the lavender or rose water. Add the butter and rub until the mixture resembles breadcrumbs. Stir in the sugar.
3. Lightly beat the egg and golden syrup together, and then add to the flour and mix to form a dough. Leave to chill for 20 minutes.
4. Roll out on a lightly floured surface to ½ cm thick. Cut out with flower shaped cutters. To make the flower stem, carefully insert lolly stick into the flower shaped dough, flattening the dough over the stick.
5. Place on a baking tray, leaving a gap between each biscuit.
6. Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
1. Using a smaller flower cutter, cut out shapes from the coloured ready rolled icing. Drizzle a little white writing icing over the cookies and top with the icing cut-outs. Use a chocolate bean as the middle.
2. Use pink icing to form and outline on the cookies, again using the chocolate beans for the middle.
3. Use pink icing to form an outline on the cookies. Make a small amount of water icing, adding a few drops of boiling water to white icing sugar until a runny icing is formed. Add a few drops of pink food colouring and smooth the icing within the outline. Finish off with sprinkles.
Recipe courtesy of www.bakingmad.com
Chocolate Chip Cookies
You will need
A little Trex, for greasing
100g Self-raising flour
¼ tsp Salt
25g Ground rice or semolina
100g Golden caster sugar
100g Porridge oats
4 level tbsp Golden syrup
½ level tsp Bicarbonate of soda
2 tsp Milk
75g Chocolate chips (milk, plain or white)
1. Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Lightly grease 2 baking sheets with a little Trex.
2. Sift the flour and salt into a mixing bowl, then stir in the ground rice or semolina, caster sugar and porridge oats.
3. Melt the golden syrup and Trex over a medium heat, taking care that it doesn’t get too hot. Pour into the mixing bowl and stir well to combine with the dry ingredients.
4. Dissolve the bicarbonate of soda in the milk and stir into the biscuit mixture, then add half the chocolate chips and stir them in.
5. Form half the mixture into 10 balls, placing 5 onto each baking sheet, well spaced apart. Flatten the balls slightly and scatter half the remaining chocolate chips over them, pressing them lightly into the biscuit dough.
6. Bake for about 6-8 minutes until golden brown. Cool for a few minutes, then ease them off the baking sheets whilst still warm and cool completely on a wire rack.
7. Make a second batch of cookies with the remaining dough.
Recipe courtesy of Trex