Recipes
Let it snow! Let it snow! Let it snow! These delicious chocolate cupcakes will be a showstopper at any festive get-together or Church Fayre. It’s amazing what a bit of desiccated coconut and fondant icing can do to some white chocolate icing sugar!
Recipe serves: 12
Prep Time 15 min
Cook Time 20 min
Ingredients
115 g (4oz) Flora Buttery
115 g (4oz) caster sugar
2 eggs, medium
115 g (4oz) self-raising flour
25 g (1oz) cocoa powder, mixed with 2 dessert spoons water
-Icing-
55 g (2oz) Flora Buttery
225 g icing sugar, sieved
1 tablespoon milk
50 g white chocolate, melted
-Decoration-
55 g (2oz) desiccated coconut
Orange cake decorations or coloured fondant for nose
chocolate buttons for hat
drops for eyes
Directions
- Preheat oven to 180°C, 160°C fan, Gas mark 4.
- Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix icing ingredients together and spread over the cakes. Sprinkle with coconut and decorate as a snowman face using the buttons cut in half for the hat, the chocolate drops for eyes and orange decoration for nose.
We have a nice recipe which can be made on a Brigade night with your members with the Resurrection Rolls.
To access the recipe visit the following webppage.
If you have any recipes that you use and can share send them into us at contactus@clcgb.org.uk
Ingredients
80g / 3oz soft brown sugar
110g / 4oz butter / cooking margarine
250g / 9oz oats (e.g. porridge)
110g / 4oz dark chocolate
3 tablespoons of golden syrup
a pinch of salt
Method
- Put the butter / margarine in a pan over a low heat and stir until it’s melted.
- Add the sugar and golden syrup and stir until it is all dissolved into a sticky liquid.
- Pre-heat the oven to 200°C / 400°F / Gas Mark 6
- Take the pan off the heat and add the oats, stirring them in with a spoon. It’s easier to add the oats bit by bit.
- If the mixture thickens too much ask an adult to heat the mixture a bit more.
- Add the salt and give a final stir. Spoon the mixture into a non-stick tray and spread it out evenly.
- Place the baking trays in the pre-heated oven. Remove after 18 minutes (check after 12 minutes) when the flapjacks have turned a light golden brown.
- Leave to cool for 5 minutes then cut into slices, but leave the slices in the tray
- Melt the chocolate in a bowl immersed in warm water. Pour the chocolate over the flapjacks as evenly as possible and place them in the fridge for an hour.
Ingredients
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Short crust Pastry:
180g of Flour
40g of Margarine
40g of Lard
30ml of Water
Filling:
110g of Syrup
80g of Cornflakes
110g of Red Jam (strawberry or raspberry)
40g of Margarine
30g of Sugar
- Line the tray with the short crust pastry and crimp the edges.
- Prick the pastry and bake the tray blind, for approximately 20 minutes at 200C.
- Melt the margarine, sugar and syrup in a double saucepan, and then stir in the cornflakes.
- Spread a thin layer of jam over the pastry and place the cornflake mixture on top.
- Return the tarts to the oven for 5 minutes to allow the mixture to set.
Ingredients
100g/3½oz unsalted butter,
100g/3½oz caster sugar
1 free-range egg,
275g/10oz plain flour
1 tsp vanilla extract
Preparation method
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
- Cream the butter and sugar together in a bowl until combined.
- Beat in the egg and vanilla extract, a little at a time, until well combined.
- Stir in the flour until the mixture comes together as a dough.
- Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
- Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
- Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
Ingredients
140g plain flour
4 eggs
200ml milk
Directions
- To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
- Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side.
- Pile the pancakes up and serve with your favourite filling.
Preparation time
15 – 20 minutes
What you’ll need
60g/ 2 oz unsalted butter
3 table spoons golden syrup
1 x 100g bar milk or dark chocolate
90g/ 3 oz Rice Krispies
How to make them
- Melt the chocolate in small bursts in the microwave or over a bain marie (in a bowl over a saucepan of simmering water)
- Add the butter, cut in to small pieces, stir in till melted
- Add the syrup, stir
- Add the Rice Krispies and stir in to the chocolate mix, gently
- Spoon in to 12 bun cases
- Leave to cool
- Try these for an alternative
- Replace the rice krispies for cornflakes or bran flakes
Ingredients
100g/3½oz unsalted butter, softened at room temperature
100g/3½oz caster sugar
1 free-range egg, lightly beaten
275g/10oz plain flour
1 tsp vanilla extract
To decorate
400g/14oz icing sugar
3-4 tbsp water
2-3 drops food colourings
Preparation method
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
- Cream the butter and sugar together in a bowl until combined.
- Beat in the egg and vanilla extract, a little at a time, until well combined.
- Stir in the flour until the mixture comes together as a dough.
- Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
- Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
- Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
- For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
- Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
Ingredients
350g/12oz plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
To decorate
writing icing
cake decorations
Preparation method
- Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.
Ingredients
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For the icing
300g/10½oz icing sugar
2-3 tbsp water
2-3 drops food colouring
hundreds and thousands, or other cake decorations
Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
