So, it really is a tough time at the moment with all the children being at home. Finding things to do with them is getting harder, and after speaking to my lovely friend Cath, who had been baking with her son (obviously she sent me very proud pictures of Harry with his flapjack), I thought this was an ideal time to share a few easy recipes with ingredients you are likely to have at home, or easily get your hands on while doing your essential weekly shop.Ingredients!
What you will need…. Preheat the oven at 180 degrees (or number 4 gas)
Weighing scales Large mixing bowl Cup and fork (to whisk egg) Baking sheet with non stick parchment – 2 means you can cook all in one go, if you only have one, its no problem, you will just have to cook half a batch at a time
200g self raising flour 100g butter – room temperature and cut into small pieces is best 1tsp baking powder 1.5tsp mixed all spice (if you have it – you could use cinnamon/nutmeg/ginger instead) 85g light brown sugar (muscovardo is best, but could use demerara or any golden sugar) 1 egg – whisked 2tbsp milk 100g dried fruit – I like sultanas or raisons
Tip the flour, baking powder, mixed spice (or alternative) and butter into a large bowl. Rub the butter into the flour until it looks like breadcrumbs – this can be a little bit messy, so make sure you are wearing an apron! (If you are not making these with children, you can whizz this up in a food processor to save time!)
When your mixture looks like breadcrumbs, pour in the sugar and dried fruit and give it a good mix up.
Pour in the whisked egg and the milk and give a good stir again until it makes a firm ish dough (mum/dad – you might need to help here for a little bit of extra umph on the mixing!)
Take your baking tray and take 10-12 rough blobs of the dough and pop on the tray – I fit 5/6 per tray and space out well. These don’t need to be rolled in your hand – just literally plonked on the tray!
Sprinkle with some extra brown sugar before popping in the oven for 20-25 mins until they are nice and golden brown.
Ideal warm and can be frozen for up to 2 months to enjoy at a later date, if you don’t eat them all at once!
Happy Baking, Love Jodie x
A happy delivery (contactless) to my lovely nanna, Mollie.
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