The youngest earned himself a treat last week as he tried hard at school so he chose to make biscuits. he had made them the week earlier and I had commented on how perfectly round they looked and that I think he cheated and nipped to the shops to buy some before he finished school. He was so proud of them and he wanted to make them at home with me.
We decided to tweak the recipe a little by adding in chocolate, ginger and egg and removing most of the sugar. So, basically we made our own recipe but we were still following his idea of actually making some biscuits.
Combine the butter with the caster sugar together until fluffy.
Add in the vanilla essence and egg/s. Mix together.
Next, mix in the baking powder and the flour. Add the flour a little at a time until it starts to form a dough like texture. You don't want it too dry so keep testing it. The mixture should be able to form a ball in your hands without it leaving a sticky residue
Add in the ginger and chocolate chips and fold them in.
Roll a walnut size piece of the dough in your hands.
Gently press together in the palm of your hands.
Line a baking tray with some grease proof paper.
Place the dough onto the paper and gently press down with the back of a fork.
Leave in the oven for 10-12 minutes, keeping an eye on them. Remove when slightly golden
These biscuits have just the right of crumbliness but melt in your mouth leaving a warm smooth taste from the chocolate and ginger.
Alternatively, If you don’t fancy making them with ginger or chocolate just skip them out. They taste just as good. We made a batch of butter biscuits and then added in the ginger and chocolate to the mixture so we had two lots of different biscuits.
Num Noms are all about crazy food creations, the little cute, scented characters are all about creating your own flavour fusion by mixing a little num with a little nom. It’s a recipe for mischief with so many different combinations.
We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants –yum!
But they are old news and now it is time for Num Noms fans to take to the kitchen and create their own Crazy Creations inspired by the different Num Noms themes and flavours.
We was invited along to join the next Num Noms foodie campaign. we were challenged to get creative in the kitchen to combine the wackiest of flavours and make the tastiest of food combination.
First we had a look through the num noms menu for some inspiration
We picked out the num noms that we wanted to work with and then set to it in the kitchen to create our foodie masterpiece
We picked out
Maple Sugars who is from the doughnut family
Bunny carrot who is a veggie
Softy Mallow who is a marshmallow
And we came up with a carrot doughnut with a blueberry and marshmallow centre
2 cups plain flour
1/4 caster sugar
2 carrots grated
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 cup vegetable oil
1 medium egg
oil for frying
Combine the dry ingredients together; flour, baking powder, salt and nutmeg
Add in the oil, milk, carrot and egg and mix well
Heat the oil in a pan. Test the oil with a crumb of bread, if it sizzles and turns brown it’s ready.
Using a tablespoon, drop the mixture a spoonful at a time into the hot oil. Don’t over fill the spoon as i found that the smaller the better for the doughnut to be cooked all the way through
Fry until light brown all the way around the doughnut, about 2 minutes each side.
Remove from hot oil and drain on some paper towels
Cut a little hole in the bottom of the doughnut and push in a blueberry and marshmallow
Sprinkle with a little icing sugar and drizzle with maple syrup
These doughnuts are super yummy! They are soft and very tasty. Perfect for an afternoon treat or to put into pack lunches.
What better way to get your children into the kitchen then getting them to create a num nom crazy creation.
Why not join in on the num nom fun, simply create a crazy creation using num noms as your inspiration and share on social media using #numnomscrazycreation dont forget to tag @NumNomsUK
This recipe of shortbread biscuits are quick and simple to make. With the light buttery sweetness they are ridiculously moorish. The classic recipe is so versatile, you can add in chocolate, ginger, lavender, lemon or even rosemary. I decided to add in honey and cacao nibs. It gives the biscuit a little crunch against the softness of the crumbly mixture
Shortbread is a favourite by everyone in our house. I cook up a batch and they dont’ last long. Everyone tucks in. They are soft and smooth with a little crunch from the nibs.
50g Caster Sugar
200g Plain Flour
2 Tbsp Organic Honey
2 Tbsp Cacao Nibs
Preheat oven at 160
Mix in the butter with the sugar until creamy
Add in the cacao nibs and honey and combine well.
Add the flour in to the buttery mixture and rub them all together with your fingers. Don’t knead the mixture just pick it all up and press it into a ball with both hands.
I don’t roll out my dough. I just place it into the oven proof dish and push down with the palm of my hand and fingers. I like the uneven look on my biscuits.
Bake in the oven for 15 minutes. Keep an eye on the biscuits in the oven and remove when they become a little golden on the edges. You are hoping for a light golden colour.
Score the biscuits. Leave to cool. Cut the biscuits up into pieces. Now they are ready to serve.
These classic biscuits are ideal to make for pack lunches or just a little treat to have with your afternoon cup of tea. The buttery texture melts in your mouth with an added little zesty and ginger kick keeping your mouth refreshed and your taste buds wanting more.
What’s good about baking melting moments is they don’t have to be perfect and there are many ways to jazz them up.
We added the zest of an orange and some fresh ginger into ours.
There are many benefits of ginger including reducing inflammation, good for digestion and nausea an enhances the immune system.
140g soft butter
80g caster sugar
140g self raising flour
1tsp vanilla essence
zest of 1 small range and the juice of half
2cm cube of chopped ginger
Preheat the oven at 180c
Grease baking trays or line them baking paper
Cream the butter and sugar together until smooth and fluffy. Add in the vanilla essence
Add in the zest of the orange, the juice and the ginger. Mix together
Stir in the flour and mix
Rub some oil into your hands and roll the mixture into walnut sized balls. Place them evenly onto the baking tray
At this point, You could roll them in some oats for that added rough texture
Place a fork on the top of the balls and push down gently
Bake in the oven for 10-12 minutes. Keep an eye on them until golden
Serve whilst warm with a lovely cup of tea. Perfect warming refreshing biscuit. Also ideal to add into pack lunches as they are small enough to fit in any box
Dark chocolate smothered over a layer of marmalade jelly all on top of soft cake. Jaffa cakes are so nice to have as a mid morning snack or dunked into a hot cup of tea/coffee. As you bite in to them you get the crunch from the deliciously dark chocolate, followed by the soft sweetness of the marmalade and orange jelly then you get the lovely delight of the soft cake base.
I attempted to bake them ourselves. And I must admit, they turned out ok. Good enough to eat!
50g Self raising flour
50g Caster sugar
50g Softened butter
1 bar of Dark chocolate
Make up your orange jelly accordingly to the packet. Place it into a big shallow container or into a long tube. The jelly only needs to be shallow, about 2/3mm thick. A silicone tray would be ideal as you will need to get the jelly out of it once it is set. Alternatively you can buy the already made up jelly in the pots and slice it.
Once the jelly is set in the fridge you will need to start on the cakes
Mix all of the ingredients together, you can add in chocolate chips if you desire. Pour into cake cases only 5mm thick and bake in the oven at 180 for about 5-10 minutes. They don’t take long as they are only small. take them out of the oven when golden in colour.
Leave to cool
Once cooled down spread over some marmalade on top of your cake.
Take out your jelly. If it is in a shallow container, you will need to use some round shape cutters to cut out some circles. Make sure they are just a little smaller than your cake bases. If you used the already made up jelly or set your jelly in a long tube, you will need to slice of the jelly to fit onto your cake base. (hope this makes sense)
Try not to over hang your jelly, like the above picture. Keep a good 5mm clear around the edge of the cake, otherwise when you pour on your chocolate it will just fall off.
Melt your chocolate and cool a little.
Pour onto the top of the jelly, using a spoon spread the chocolate over the cake.
Set aside in the fridge to cool and the chocolate to set
Now your ready to taste. They may not be the best looking jaffas around but they tasted smooth and tangy. Just right.