Animal 'Rainy Day' Biscuits

Ingredients:

175g soft unsalted butter

200g soft brown sugar

2 eggs

¼ teaspoon almond extract

350g plain flour (plus a little extra if needed)

50g ground almonds

1 teaspoon baking powder

1 teaspoon salt

To make the royal icing (icing that sets hard)

450g royal icing sugar (this is made by Tate and Lyle and contains the powdered egg white already however if you can’t get hold of this follow this link for a reliable recipe)

70ml cold water

5ml lemon juice

Gel food colouring in a variety of colours.

1.       Preheat the oven to 180°c/ gas mark 4. Line 2 non-stick baking sheets with baking parchment.

2.       Cream the butter and sugar together until its smooth and mousy, then beat in the eggs and almond extract.

3.       Combine the flour, ground almonds, baking powder and salt then add these dry ingredients to the butter and egg mixture and combine gently to form dough. If the dough looks too sticky to be rolled out, add more flour. Try to not add too much or the dough will be tough. When formed into a ball of dough cut in half and put it in the fridge for at least one hour. Overnight is better.

4.       Sprinkle the work surface with flour, place a disc of dough (not taking out the other half until you have finished with the first). Put some flour on your rolling pin to stop the sticking. Roll out the thickness to about one centimetre (I like to make them a little thick because they stay fresh and moist for longer. I like a little softness in my biscuits as opposed to crisp bite!

5.       Cut into shapes, place on the baking try and bake for around 14 minutes. They should be slightly golden around the edges but still quite pale. Cool on the rack- they will cook more in cooling.

6.       To make the icing mix the water with the lemon juice then add to the icing sugar mix with a hand whisk for 6 minutes, by hand this will take longer, around 15 minutes. The icing should hold soft peaks for the perfect consistency.

7.       Then...as Nigella says who am I to interfere with the artist within you? These animal cookies were iced using royal icing to make a black outline. I let this icing dry overnight then with the same royal icing mixture flood the middle with the colour and design you wish.

Malted Hot Chocolate Cupcakes

 Makes 6-8 cupcakes

For the Sponge:

75ml sunflower oil (I like to use olive oil)

40ml whole milk

40ml buttermilk

½ beaten egg

1 tsp vanilla essence

120g plain flour

15g cocoa powder

1tsp baking powder

1/8 tsp salt

165g caster sugar

75ml boiling water

For the Frosting

200g dark chocolate (minimum 70% cocoa solids)

240ml double cream

115g malted-milk powder (Horlicks, Milo ect)

50g  full fat cream cheese (such as Philadelphia)

35g caster sugar

24 Malteesers

Edible Gold spray

1.     Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit), and fill the muffin tray with the paper cases.

2.     Using a hand held whisk beat together the oil, milk, buttermilk, egg and vanilla extract until well blended. Sift together the flour; cocoa powder, baking powder and salt then stir in the sugar slowly until everything is incorporated.

3.     Beat in a third of the boiling water, followed by another third of the dry ingredients then repeat with the remaining ingredients mixing together until they are all combined.

4.     Divide the mixture between the muffin cases and cook for 18 minuets or until springy to touch on top. Allow cooling before frosting.

5.     To make the filling and the frosting, place the chocolate in a bowl set over a saucepan of boiling water and allow to completely melt before removing from the heat, leave to cool.

6.     Using an electric whisk, whip the cream with the malted milk powder until it forms soft peaks. In a separate bowl, beat the cream cheese with the caster sugar until combined then add the cooled chocolate.

7.     Fold in the whipped cream into the cream cheese mixture adding half the whipped cream at a time.

8.     Cut a small hole into each cupcake to remove the middle. Fill the hole with a heaped teaspoon of the chocolate mixture then use the remaining frosting to ice the cupcakes. For an added design touch, make half cream cheese frosting coloured with violet, and half chocolate and pipe into a swirl.

9.     Spray the Malteesers with edible gold and add to the top of the cupcakes, like three golden eggs!

Lemon Meringue Cupcakes

For the Sponge:

40g unsalted butter softened

140g caster sugar

120g plain flour

½ tbso baking powder

Pinch of salt

Zest of a large lemon

1 egg

120ml whole milk

For the Filling:

Lemon curd (I prefer Waitrose ‘really zesty’ variety)

For the Icing:

25g Butter

125g icing sugar

60g cream cheese

1 tbsp lemon juice

For the Meringue:

2 egg whites

60g caster sugar

55g icing sugar

½ tsp corn flour

1.       Preheat the oven to 180°C, Gas mark 5, and line a muffin tin with muffin cases

2.       Using a whisk, beat together the butter, sugar, flour, baking powder, salt and lemon zest until the ingredients are well incorporated and they resemble fine breadcrumbs.

3.       Break the eggs into a jug and add the milk and whisk together by hand. Pour into the breadcrumb mixture and combine until all ingredients are nicely incorporated and the batter is smooth.

4.       Spoon the batter into the paper cases, filling each by about two thirds. This is important as otherwise they will spill over the top making the cupcakes look uneven and messy. Bake in the oven for 18 minutes or until risen and springy to touch. Leave to cool on a wire rack. They must cool completely before they are ready to ice.

5.       To make the frosting, combine the icing sugar and the butter until it resembles fine breadcrumbs, then mash in the cream cheese and the juice from the lemon. Leave in the fridge to cool.

6.       To make the meringue, using a hand held whisk, whip the egg whites until they form very stiff peaks. Add the caster sugar bit by bit whisking at the same time. Add the corn flour then the icing sugar. The batter should look silky and retain shape. Pipe onto grease proof paper around two inches in diameter peaks. Bake in an oven preheated to 130°C for 50 minutes.

7.       To construct the cupcake:  Make a hole about 2cm (3/4 inch) deep and 2cm (3/4 inch)wide and using a teaspoon, fill the holes about half full with lemon curd. Pipe the cream cheese frosting on the top of the cake and them top with the meringue hats. To decorate sprinkle with edible glitter and top with a sugar lemon slice. 

Coconut and chocolate 'Bounty' Cupcakes

Makes 7 cupcakes

150g plain Flour

75g caster Sugar

½ tbsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

100ml sour cream

1 large egg

45g unsalted butter (melted)

100g Cocoanut cream

30g desiccated cocoanut

For the Coconut custard:

100ml coconut cream

2tablespoons of milk

60g dark chocolate

2 egg yolks

For the Frosting:

150g powdered sugar

30g butter

40g full fat cream cheese

30g Coconut block (mixed with 1tablespoon of boiling water)

1.     Preheat the oven to 170°c or gas mark 3, and line a muffin tin with seven cases.

2.     In a large bowl sift together the flour, caster sugar, the baking powder, bicarbonate of soda and salt. Pour the sour cream and vanilla essence into a jug, break in an egg and whisk together by hand.

3.     Make a well in the centre of the dry ingredients and pour in the cream and egg mixture. Mix altogether then add the melted butter. The mixture will still look quite gloopy at this stage but don’t worry.

4.     Add the coconut cream into the mixture and combine, then sprinkle in the desiccated coconut and fold together.

5.     Place in the oven and bake for 25-30 minutes or until the muffins are well risen and bounce back when lightly pressed. Allow to cool slightly in the tin before transferring to a wire rack.

6.     To make the coconut custard filling, place the remaining coconut cream in a saucepan with 2 tablespoons of milk, heat until gently simmering. Take the coconut mixture off the heat and add two egg yolks stirring quickly with a balloon whisk stir and return to a low heat. Then, in the same saucepan, break up 60g of medium dark chocolate (no more than 75% coco solids) and stir slowly until fully melted.  The mixture should now have turned slightly thicker. Place in the fridge to set whilst you make the frosting. 

7.     To make the Frosting. Cream together the powdered sugar, butter and full fat cream cheese. When you have a smooth consistency add the coconut paste and mix until you have a light and fluffy frosting.

8.     Once the cupcakes are out the oven and cool, with a melon baler scoop out the centre of each cupcake, leaving the base intact and fill with a generous amount of the coconut custard, then pipe on the frosting.

9.     Sprinkle with desiccated coconut to finish. Sit back in your hammock and enjoy!

Rhubarb and Custard Cupcake

Makes 7 Cupcakes

To make the Rhubarb compote:

2-3 stalks of rhubarb, chopped into 2cm pieces

35g caster sugar

10g butter

To make the Custard filling:

250ml whole milk

½ tsp vanilla essence

3 medium egg yolks

50g caster sugar

15g plain flour

15g cornflour

100ml double cream

To make the Cake:

95g unsalted butter softened

70g plain flour

95g caster sugar

2 medium eggs

½ tsp baking powder

25g ground almonds

¼ tsp ground cinnamon

¼ tsp ground ginger

15ml whole milk

To make the frosting:

300g icing sugar

125g full fat cream cheese

50g butter

1.       Preheat the oven to gas mark three and place the cupcake cases in the tin.

2.       To make the compote place the chopped rhubarb in a pan with the sugar and the butter and about 25ml of water. Cook on a medium heat, stirring frequently, until the rhubarb softens. Remove from the heat and set aside to cool completely.

3.       Now make the cake. Cream together the butter and the sugar until pale and fluffy. Add the egg one at a time, mixing well.

4.       Sift together the flour, baking powder, ground almonds, cinnamon and ginger , then add half of this mixture to the creamed butter and eggs followed by half the milk.

5.       Stir in the stewed rhubarb, making sure it is evenly mixed into the batter. Pour into the cupcake cases and bake for 35 minutes or until they look springy and golden brown on the top.

6.       Now make the custard. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to think it if necessary.

7.       When the milk has boiled, remove from the heat and mix 4-5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back to the boil, whisking constantly, continue to boil a further minuet to ensure the flour and cornflour are fully cooked. Pour the custard into a baking tray, cover with cling film and set aside to cook for 30-40 minutes.

8.       Tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bow whip the double cream. Fold the whipped cream into the custard and use to fill a piping bag.

9.       To make the frosting. Cream the butter and icing sugar together until it resembles a sandy texture. Then using a fork mush in the cream cheese until a firm paste has formed.

10.   When the cake comes out the oven let them cool completely. Once cooled cut out a small hole from the centre of each cake about ¾ inche deep. Pipe the empty space with the cooled custard filling.

11.   Lastly pipe the frosting over the custard and enjoy! Phew! 

Maroon Velvet Cupcakes

Makes 9 large cupcakes

For the Cupcake:

40g butter

150g sugar

150g plain flour

1 egg

1tbsp balsamic vinigar

1tsp vanilla essence

a pinch of salt

1tsp bicarbonate of soda

10g cocoa powder

125ml butter milk

For the Frosting:

50g butter

300g icing sugar

125g full fat cream cheese

1.       Cream together the butter and sugar until pale and fluffy. Break in the egg and whisk together.

2.       In a separate bowl mix together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the butter mixing until it is completely incorporated.

3.       Sift together the flour and salt in another bowl, then add the flour to the batter, alternating with the buttermilk and mixing thoroughly. Mix together the vinegar and the bicarbonate of soda in another bowl then add to the cake batter.

4.       Soon into the cake cases and bake for 18-20 minutes. Allow the cupcakes to cool until completely before icing.

5.       To make the frosting, beat together the butter and the icing sugar until no lumps of butter are visible, then beat in the cream cheese and mix on high speed until the icing becomes pale and fluffy. 

Praline and Hazelnut Muffins with Nutella Frosting

Makes 7 muffins

150g plain Flour

75g caster Sugar

½ tbsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

125ml sour cream

1 large egg

45g unsalted butter (melted)

100g nutella

30g hazelnuts finely chopped

For the Frosting:

150g powdered sugar

30g butter

50g full fat cream cheese

3tbs Nutella (slightly softened)

1.       Preheat the oven to 170 degress or gas mark 3, and line a muffin tin with seven cases.

2.       In a large bowl sift together the flour, caster sugar, the baking powder, bicarbonate of soda and salt. Pour the sour cream and vanilla essence into a jug, break in an egg and whisk together by hand.

3.       Make a well in the centre of the dry ingredients and pour in the cream and egg mixture. Mix altogether then add the melted butter. The mixture will still look quite gloopy at this stage but don’t worry.

4.       Warm the Nutella in the microwave for around 20 seconds so that it can incorporate with the muffin mixture. Add in 60g of Nutella and combine with the muffin mix.

5.       Next spoon one dessert spoon into each muffin case and top with a teaspoon of plain Nutella. Cover with a further tablespoon of muffin mixture then top with a sprinkling of the toasted and chopped hazelnuts. The cases should be ¾ full as they will rise allot during the baking process.

6.       Place in the oven and bake for 25-30 minutes or until the muffins are well risen and bounce back when lightly pressed. Allow to cool slightly in the tin before transferring to a wire rack.  

7.       To make the Frosting. Cream together the powdered sugar, butter and full fat cream cheese. When you have a fluffy paste add the nutella and mix until you have a light and fluffy frosting. 

Sweet and Salty Chocolate Cake

For the sponge:

300g butter

300g caster sugar

140g soft light brown sugar

3 eggs

100g cocoa powder

160ml buttermilk

1 tsp vanilla essence

330g plain flour

1 tsp bicarbonate of soda

1/s tsp salt

For the Salty Caramel:

200g caster sugar

2 tbsp golden syrup

120ml double cream

60ml soured cream

1 tsp fine sea salt

For the frosting:

200g caster sugar

2 tbsp golden syrup

360ml double cream

450g dark chocolate

450g unsalted butter

Sea salt flakes

1.       First make the salty caramel. In a small saucepan bring the sugar and golden syrup to the boil with 60ml of water, allowing the mixture to boil for about 10 minutes, during which time it should become quite syrupy and a rich caramel colour.

2.       Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should completely dissolve in the cream.

3.       When the sugar syrup is ready, remove from the heat and carefully add the hot cream. It will bubble up as you pour in the cream, but smooth out again quickly after that, becoming creamier golden colour. Pour the caramel into a small bowl and set it aside to cool while you make the frosting.

4.       In a small, clean saucepan, bring the caster sugar and golden syrup to the boil with 60ml of water, again letting this boil for approx 10 minutes or until it is syrupy and caramel coloured.

5.       In a separate saucepan, bring the double cream to the boil. Carefully pour the hot cream into the caramel: as before, it will bubble up, but settle again shortly afterwards. Set this caramel aside to cool slightly.

6.       Once it has cooled add the chopped chocolate, stirring constantly while the chocolate melts. Using a whisk, mix the frosting for about 10 minutes or until the bottom of the bowl feels cold.

7.       Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for about 40-50 minutes while you make the sponge.

8.       Preheat the oven to 170 degrees, Gas mark 3 and line the base of the sandwich tins with baking parchment.

9.       Using a whisk cream together the butter and the both types of sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

10.   Stir together the cocoa powder, buttermilk and vanilla essence with 60 ml of water to form a thick paste. Sift together the remaining sponge ingredients, and then add these in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly.

11.   Divide the batter between three prepared cake tins and bake for approximately 25 mins or until the top of the cake springs back when touched. Allow sponges to cool before assembling.

12.   When all cakes are cool place one on a plate and add 2 tablespoons of the salty caramel smoothing it over the sponge with a pallet knife. Top this caramel layer with 3-4 tablespoons of the frosting and smooth it out as before.

13.   Continue with this process, sandwiching together the other two sponges with the remaining salty caramel and layer of frosting, leaving enough frosting to cover the sides and the top of the cake.

14.   To finish, decorate the top with chopped chocolate and lightly sprinkling with some sea salt flakes. 

Pink and Green Pinwheel Shortbread

SHORTBREAD ONE

150g plain flour

1/2 teaspoon salt

50g caster sugar

125g unsalted butter

1tsp red food colouring

1tsp green food colouring

SHORTBREAD TWO

125g  plain flour

25g cocoa powder

1/2 teaspoon salt

50g caster sugar

125g  unsalted butter

100g  a good quality white chocolate

1. Preheat the oven to 150 C / 300F Gas 2.

2. Make the first shortbread, sift together the flour salt and sugar. Cut butter into small cubes.

3. Divide the plain mixture between two bowls. In one bowl combine green food colouring into the dough, in the other bowl combine red food colouring to make pink dough. Knead lightly, wrap in cling film then place the dough in the fridge for 30 minutes.

4. Follow the same step for the second shortbread but include the cocoa with the flour (put in fridge for 30 minutes)

5. Cut the chocolate dough in half and roll out four rectangles from each ball of dough (they should be the same size). Roll out the dough on a lightly floured surface into equal-sized rectangles about 1cm (1/2 in ) thick.

6.Place the red shortbread on a sheet of greaseproof paper , place the chocolate shortbread on top of the plain one and then put the chopped chocolate onto the middle of the shortbread and scatter the smaller shards over the rest of the surface. Carefully roll the shortbread like a swiss roll, as tightly as possible, using the greaseproof paper to support it. (Don't worry if it breaks or the chocolate pokes through.) Once rolled, pinch both ends together to prevent the chocolate falling out. Using both hands, squeeze until it is 22cm long. Repeat this step for the green and chocolate dough.

7. Using a very sharp knife slice the roll into 1cm (1/2 inch ) slices.

8. Lay well spaced on to a baking tray lined with baking parchment. Bake for 25 minutes, or until the plain shortbread has darkened a little. 

9. Take care as these can burn quite easily if not watched. Cool completely on a wire rack

Apple and Walnut Cupcakes

For the Sponge:

80g Butter

280g caster sugar

240g Flour

1tbsp Baking powder

¼ tsp salt

1 ½ tsp ground cinnamon

240ml whole milk

2 large eggs

2 granny smiths

For the Frosting:

600g icing sugar

100g unsalted butter

250g full fat cheese

12-16 Walnut halves, to decorate.

Makes 12-16 cupcakes

1.   Preheat the oven to 190 degrees or gas mark 5. Line a muffin tin with muffin cases

2.  Beat together the butter, sugar, flour baking powder, salt and cinnamon on a low speed until the consistency of fine breadcrumbs.

3.   Place the milk in a jig with the eggs and whisk by half until combined, then pour three quarters of the milk mixture into the dry ingredients and nix on a low speed to combine. Increase the speed to medium and keep beating until smooth and thick, adding the scrapings from the sides of the bowl, then pour in the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth.

4.   Peel, core and chop the apples into 1cm pieces then stir into the batter with the walnuts. Spoon the batter into the paper cases to fill them by about two thirds. If any batter is left, it can used to full up to four more cases in a second muffin tray.

5.   Bake the cupcakes for about 18-20 minuets or until they bounce back when gently presses. Allow cooling in the tin a little, then remove and leave to cool completely before adding the frosting.

6.     To make the frosting, beat the icing sugar with the butter on a low speed until sandy in texture and no large lumps of butter are left. Add the cream cheese and mix on medium to high speed until the frosting is smooth, light and fluffy.

7.   When the cakes are cool, spread the frosting on to them, smoothing and swirling the surface with a pallet knife. Dust the cakes with ground cinnamon and top each with half a walnut to finish. 

Butterscotch Marshmallow Bars

For the Base:

150g plain flour

40g icing sugar

120g unsalted butter softened 

For the Topping:

100g pink and white mini marshmallows

210g caster sugar

150g soft light brown sugar

190g golden syrup

70g unsalted butter

60ml double cream

1tsp vanilla essence

60g crunchy peanut butter

30g chopped nuts

(One 22x31 cm baking tray)

1. Preheat the oven to 170 degrees Celsius (gas mark three) and line the baking tray with baking parchment.

2. Mix together the flour, icing sugar and butter until a dough forms.

3. Press the dough into the prepared baking tray, making a lip around the edge to keep the liquid filling from pouring over the sides. Bake the bas for approximately 20 mins or until the edges are light golden brown and the middle pale but cooked. Remove from the oven and cool. 

4. Sprinkle the marshmallows on the base, spreading them evenly. Place both types of sugar in a saucepan, along with the golden syrup and 240ml of water and bring to the boil.

5. Allow the mixture to boil until the sugar reaches the soft boil stage, then remove from the heat and stir in the butter. Bring the butterscotch back up to the boil and allow to bubble away for approximately 3 minutes.

6. Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter. Stir continuously until the peanut butter has melted into the butterscotch, then pour the mixture on to the base, making sure that the marshmallow are completely coated in the sauce.

7. Sprinkle the chopped nuts over the top and allow to set at room temperature for a few hours, or preferably overnight. Once it is set, slice into 10-12 bars and serve.

Red Velvet Whoopie Pies

For the Sponge:

120g unsalted Butter

200g soft dark brown sugar

1 large egg

120ml buttermilk

1 tsp vanilla essence

340g plain flour

2 tbsp cocoa powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

30ml red food colouring

For the Filling:

85g unsalted butter

150g icing sugar

80g full-fat cream cheese

100g Vanilla Marshmallow Fluff

1. Preheat the oven to 170 degrees Celsius (Gas Mark 3). Line two baking trays with baking parchment. 

2. Cream the butter and sugar together until light and fluffy. Add the egg and mix it thoroughly, scraping down the sides of the bowl.

3. Mix together the buttermilk and vanilla essence by hand and then ass on a low speed to the creamed mixture. Sift in the flour, cocoa powder, bicarbonate of soda and salt and add to the batter the two batches, mixing thoroughly after each addition until all the ingredients have come together. 

4. Add the food colouring (don't worry if it seems allot, the red colour becomes duller as they cook), then mix on high speed until the batter is an even colour. Place the butter in the fridge for 30 minutes to coll and set slightly.

5. Spoon the batter onto the tray, spacing them at least 2-3 cm apart. The mounds should be about 3-5 cm in diameter. Bake in the oven for 10-13 minuets or until spongy to touch, then allow to cool completely before you assemble the pies.

6. To make the filling, cream together the butter and icing sugar. Add the cream cheese and mix in. Once all the ingredients are mixed, beat for around 1 minuet.

7. Add the marshmallow fluff and beat the filling until it is light and fluffy. Put the filling in the fridge for around 30 minuets. 

8. To construct, place about 1 tablespoon on the flat side of the sponge, then place another sponge (flat side down) on the top to make a sandwich, repeat with the remaining sponges.