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
- 50g Treacle
- 100g Butter
- 100g Self raising flour
- 100g Oats
- 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!
These rich, sweet chocolatey biscuits filled with a smooth vanilla buttercream were a huge hit in our July box.
We included the recipe card in the box but for those who didn’t get it we thought we’d share it here…
To make these little beauties you will need:
- 2 baking sheets greased with butter and lined with baking paper
- Preheat your oven to 180C Fan/Gas 4/350F
Ingredients for Biscuits:
- 140g Butter, softened
- 320g Golden Caster Sugar
- 1 Egg
- 175g Self Raising Flour
- 90g Cocoa Powder
- 225g Butter, softened
- 435g Icing Sugar
- 1tbsp Vanilla Extract
- Cream the butter and sugar in a stand mixer (or handheld mixer) for 5 minutes until light and fluffy.
- Add the egg and keep beating until it’s incorporated.
- Add the flour and cocoa to the mixing bowl and mix slowly until a dough is formed.
- Then put 15g balls of dough onto baking paper and flatten slightly with spoon or glass which has been dipped in caster sugar*
- Bake for 10 minutes until the edges are starting to colour.
- Remove from the oven and allow to cool on the baking sheet for a few minutes. Then transfer the biscuits to a cooling rack to cool completely.
- Make the icing: beat the sugar, butter and vanilla together until light and fluffy.
- Sandwich pairs of biscuits together with a spoonful of icing between
Please do send us a photo if you have a go at making these. You can email your photo to email@example.com or send it to us on Facebook or Instagram @thecaketastingclub
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!
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.
- Do take a photo to share @thecaketastingclub on Instagram/Facebook.
NB: Cooking time will vary depending on size of cookies.
Do let me know if you give them a go and if you have any suggested changes.
If you don’t have time for baking and would like some fresh, homemade cakes delivered to your door each month then why not join The Cake Tasting Club?! Head on over to The Club to find out more.
Have a great evening,
Oh these beauties were so delicious. We love a bit of peanut butter here at Cake HQ so are super pleased with how these came out. Crispy on the outside and chewy in the middle – perfection!
Ready to get baking? Here’s what you need:
Start by lining 3 baking trays with baking paper and get the oven on 180C/Gas4.350F.
- 115g Butter, softened
- 110g Golden Caster Sugar
- 100g Soft Light Brown Sugar
- 1 Large Egg
- 125g Crunchy Peanut Butter
- 170g Self Raising Flour
- 50g Mini Marshmallows
- Cream the butter and sugars together, using a hand held whisk or free standing mixer, for 5 minutes until light and fluffy.
- Add the egg and peanut butter and beat for 2 minutes.
- Add the dry ingredients and mix to combine.
- Gently fold in the marshmallows by hand.
- Using a tablespoon form the dough into approx 30g balls (ours were 15g so these will come out a lot bigger!).
- Place balls of dough on the baking sheets approximately 5cm apart.
- Bake for 11-13 minutes.
- Allow to cool slightly before moving to a cooling rack to cool completely.
- Take a photo to send to Cake Club!
- Get a brew on and gobble!
Please do remember to share your photo on Facebook/Instagram @thecaketastingclub using #ibakedcake
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This is a fridge cake rather than a biscuit and can be played around with to suit tastes! Swap the biscuits for digestives and leave out the ginger for those not so keen on ginger.
Makes 32 squares
20 x 30cm tin, lined with baking paper
300g Ginger nuts, crushed
140g Crystallised stem ginger, chopped
300g Plain chocolate, chopped
100g Butter, diced
100g Golden syrup
1 Mix crushed biscuits with most of ginger
2 Melt chocolate, butter and syrup
3 Pour over biscuit mix
4 Tip in pan and sprinkle over reserved ginger
5 Flatten top
6 Chill for 2 -3 hours, then cut into squares
To make a plain version, substitute biscuits for digestives and leave out the ginger.