These are much more than just a simple flapjack. They are deliciously buttery like flapjack but with flour to lighten them and the glace cherries add a deliciously sweet gooey centre. Thanks for all the feedback, you guys loved them!
You will need a 20cm square tin greased and lined with baking paper. Preheat the oven to 180C/Gas 4.
150g Self Raising Flour
150g Demerara Sugar
200g Glace Cherries – chopped
Mix together the flour, oats and sugar
Chop the butter into cubes and add to the dry ingredients
Lightly rub the butter into the dry ingredients until the mixture resembles breadcrumbs
Tip half of the mixture into the base of your lined tin, level it out and lightly pat it down
Scatter over the chopped glace cherries and spread them out evenly
Top with the rest of the mixture. Level it out and press it down
Bake for 20 minutes – it should be golden on top
Allow to cool and then cut into bars
Remember to take a photo and send it to me before enjoying with a cuppa!
I always love to see your photos when you have tried one of our recipes so do send them to me at email@example.com or over on Instagram or Facebook.
These little beauties are simply perfection. Chocolatey, crisp, buttery cookies – Yum!
I have had a lot of message from subscribers this month and you seem to have enjoyed them! I grew up baking regularly with my mum and often made these cookies. This recipe is simple to follow for kids and they should be able to get them ready to go in the oven.
I do hope that you will give this recipe a try. If you do, I would love to hear how you get on and please do send me some photos.
To make this recipe you will need:
115g Butter, softened
115g Granulated sugar
115g Self raising flour
30g Custard powder
30g Cocoa powder
What to do:
Mix all the ingredients together to form a firm dough
Roll into a sausage shape and cut into three
Divide each into eight pieces to make 24 balls
Place on a greased lined baking tray and flatten with a fork dipped in cold water
Bake at 160C/Gas 3 for 20 minutes
Cool slightly on baking tray and then transfer to a cooling rack
Notes: I have tried to make a dairy free version of these and found the only butter substitute that works is Stork baking block. They do make a slightly different biscuit but they’re still yummy. Do let me know how you get on!
Our March box was one of our most popular yet! These cookies paired with Lotus brownie, coffee cake and cherry oat crunch was a winning combo!
Marmalade is such a distinctive flavour so it was a challenge to get the balance just right. I will admit, I was a little nervous with this cake but I am so glad I went with it. You guys loved it, thank you so much for all your lovely feedback. If you fancy giving it a go yourself then read on. I promise it is quite a simple cake to make even though the recipe looks long.
I decided on marmalade for the January box as the Seville oranges used to make marmalade are in season. The smell of marmalade bubbling on the hob is a very strong memory from my childhood. My mum is our families marmalade and jam maker and we are lucky to receive fresh new batches from her on a regular basis.
As we do like to make as much as we can from scratch here at Cake HQ we did make the marmalade ourselves. However, it will work just as well with a bought jar. You can get so many different types now – why not see if your market or farm shop has one that has been made locally?
To make the cake you will need two 20cm/8in round cake tins greased with butter and lined with baking paper. Preheat the oven to 180C Fan/Gast mark 4/350F.
225g Butter – softened
225g Golden Caster Sugar
4 Eggs – lightly beaten
225g Self Raising Flour
Marmalade 3-4 tbsp (depends how strong you want it to be!)
Cream the butter and sugar together until light and fluffy – this will take about 5 minutes in a mixer and longer by hand. Make sure the butter is nice and soft before you start, especially if you are making it by hand!
Add approximately a third of the egg mixture at a time with a heaped tablespoon of the flour and beat in well.
Once all the egg has been incorporated gently fold in the rest of the flour.
Finally, fold in the marmalade.
Divide the mixture evenly between the two prepared tins and level the surface.
Bake for 20-25 minutes. The cake is done if it springs back when lightly pressed and is coming away slightly from the edges of the tin. A skewer/tooth pick inserted in the middle should come out clean or with a few crumbs.
Allow to cool slightly in the tin and then transfer to a cooling rack to cool completely.
100g Butter, softened
200g Icing sugar
1-2tbsp Marmalade – add a little at a time and taste – add more if you like it stronger
Beat the butter and icing sugar together in a mixer until light and fluffy. If you are doing this by hand, again make sure that the butter is nice and soft.
Then, add the marmalade a little at a time until it tastes just right.
100g Icing sugar
Add the juice a little at a time to the sugar and stir together. You want a consistency like double cream that will pour onto the cake but not all run off the sides!
Assembling your cake:
On the first sponge spread a generous layer of the buttercream
Add the second sponge and then pour on your topping. Spread it gently to cover the top of the cake.
Make a cuppa and enjoy!
That looks like a long recipe but don’t be put off – it’s not too tricky and will be so delicious it will be worth the effort!
These buttery treacle oat biscuits have been so popular this month. Our subscribers gobbled them all up and many of you have been in touch to tell me that you have made them. If you don’t already have the recipe, here it is:
To make these little beauties you will need:
100g Granulated sugar
100g Self raising flour
1/2 tsp Bicarbonate of soda
Line a couple of baking trays with baking paper and preheat oven to 180C.
Gently melt together the sugar, treacle and butter – either in the microwave or on the hob.
Allow the mix to cool – it is important it’s not too hot when added to dry ingredients.
Mix together the flour, oats and bicarbonate of soda.
Then mix the wet and dry ingredients together using a wooden spoon (you might need to get your hands in!)
Roll the mixture into balls approximately the size of walnuts (you can make them whatever size you like though)
Place them on a lined baking tray with space between to allow them to spread during cooking.
Bake for approximately 10 minutes at 180C – they need to be browning at the edges (cooking time will vary depending on the size)
Cool slightly on the baking tray and then transfer to cooling rack to cool completely.
As ever, I’d love to see the finished result. You can send me a photo over on Facebook/Instagram or via email at firstname.lastname@example.org
Do give me a shout if you need any help or have any questions.
PS. I really do love to see your photos. Look how well this little guy did!
Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:
225g Butter, softened
225g Dark Brown Soft Sugar
225g Self Raising Flour
2tsp Mixed Spice
1tsp Ground Cinnamon
150g Bramley Apples, peeled and chopped into 5mm cubes
100g Butter, softened
200g Icing Sugar
Caramel Sauce – bought or homemade
Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
Fold in the remaining flour and spices
Place the mix evenly into the tins and add the apple
Sprinkle the top of one of the cakes with some sugar (demerara would be best)
For the icing, beat together the butter and icing sugar until it is light and fluffy
Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
Add on the top cake and voila!
Enjoy with a big cuppa tea.
Please do get in touch if you bake this cake. We would love to hear how you get on.
We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box – you can get £10 off your first box.
We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!
Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook@thecaketastingclub.
225g Golden caster sugar
225g Self raising flour
4 Free-range eggs
1 tsp Vanilla bean paste
100g Dark choc chips
Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
Using a fork lightly beat the eggs together with the vanilla bean paste
Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
Repeat until all the egg has been added
Gently fold in the rest of the flour
Then, fold in the chocolate chips
Pour the mixture into the tins and level the mix gently
Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
Assemble the cake adding half the icing to the middle and the other half to the top
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
2 baking trays lined with baking paper
Oven preheated to 180C
60g Peanut butter (other nut butters should work as well)
60g Coconut oil
100g Golden caster sugar
100g Dark soft brown sugar
1 tsp Vanilla Extract
125g Plain flour
50g Cocoa powder
1 tsp Bicarbonate of soda
1/4 tsp Salt
1-3 Tbsp Oat milk (or other non-dairy milk)
100g Dark Chocolate
Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Roll into small balls and space evenly on baking trays.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.