Thursday, 29 November 2012

Chocolate and Ginger Flapjacks

I bake a batch of flapjacks most weeks, sometimes even twice a week. They’re great cycling snacks as they’re easy to carry, they don’t fall apart, they provide plenty of energy and they taste good. But if there are any left over, they go down well with a cup of tea too.
Additions to the basic ‘oats and syrup’ recipe depend on what’s in the baking cupboard at the time (yes I now have so many baking ingredients that they have their own cupboard). The flavour of this week was ‘Chocolate and Ginger’.


2 eggs
3 tablespoons golden syrup
50ml milk
200g oats
1 heaped dessert spoon cocoa
1 tablespoon glace ginger
1 tsp ground ginger

Preheat the oven to 180°C. Mix together the wet ingredients, stir in the dry ingredients. Pour into a baking tin lined with greaseproof paper. Bake for 10-15mins.

Wednesday, 14 November 2012


From brownies to blondies, just to be fair. Again adapted from Linda Collister’s book, Chocolate Baking.

200g light brown muscovado sugar
1 tsp real vanilla essence
3 large eggs, beaten
200g plain flour
1 tsp baking powder
A large pinch of salt
Walnuts and dark chocolate to decorate

Preheat the oven to 180°C. Beat the eggs together. Add all the other ingredients and mix. Pour into a baking tin. Decorate with walnuts and dark chocolate broken into pieces. Bake for 20mins.

Thursday, 1 November 2012

Very Chocolatey Chocolate Brownies

One Christmas two of my brothers bought me chocolate baking books and the third bought me some fancy chocolate. They must think I like chocolate or something?! Knowing that, believe it or not this is the first time I’ve actually made chocolate brownies. This recipe was adapted from one of the Christmas present baking books-‘Chocolate Baking’ by Linda Collister. Incidentally, the same author who wrote The Great British Bake Off cookery book. So it seems everything I’m baking at the moment originally came from Linda Collister. Anyway, this recipe was really easy to follow and the brownies turned out well. Although I’ll bake them for less time in future (baked for 35mins this time) as they weren’t quite as squidgy in the middle as I was hoping.

140g butter
4 eggs, beaten
140g light brown muscovado sugar
1 tsp vanilla essence
Pinch of salt
75g cocoa powder
140g plain flour
50g walnuts
50g pecan nuts

Makes 16

Preheat the oven to 180°C. Melt the butter in a pan and leave to cool while preparing the rest of the mixture. Beat the eggs together then add the sugar and mix. Add the butter and vanilla and mix. Stir in the flour, cocoa and salt until combined, don’t over mix. Stir in the nuts. Pour into a baking tin and bake at 180°C for 30mins.