Gooey, crunchy, chocolatey little cake bars, and you don’t even need to cook them!
Read this post »Category: ‘Baking’
Chocolate Chip Cookies
Everybody loves Cookies! They are the ultimate comfort food. This is a recipe for what I believe to be the perfect Cookies – Crisp on the outside and gooey in the middle….
Read this post »Lancashire Lemon Fingers
Ingredients:
150 Grams(s) (6oz) Self Raising Flour
150 Grams(s) (6oz) Caster Sugar
150 Grams(s) (6oz) – softened Butter
2 Egg(s)
1 Lemon – Grated Rind
1 Lemon – Juice
100 Grams(s) Granulated Sugar
Directions:
Put flour, sugar, butter, eggs and lemon rind in a bowl and beat until well blended. Spread onto a 12 by 8 inch swiss roll tin lined with baking parchment or greased greaseproof paper. Cook at 180 C for 15 minutes or until pale golden brown and springy to the touch.
Mix together the lemon juice and granulated sugar. Spread this over the cake while it is still warm. Leave to cool in the tin then turn out and cut into 24 fingers.
Chocolate Fudge Brownies
Ingredients:
100 Grams(s) (4oz) diced Butter
100 Grams(s) (4oz) Dark Chocolate
300 Grams(s) Soft Light Brown Sugar
4 large Egg(s)
225 Grams(s) (8oz) Self Raising Flour
40 Grams(s) (1.5oz) Cocoa Powder
Optional Ingredients:
75 Grams(s) Walnuts
Directions:
Line a 12 x 14 inch baking (swiss roll) tin with baking parchment.
Melt butter and chocolate in a bowl over a saucepan of water. Add all the remaining ingredients and mix well.
Cook at 180 C for 10 to 15 minutes until the cake is cooked on top but still sticky in the centre.
When cool, cut into small squares.
Devil’s Food
6ozs Plain Flour
1/4 tsp baking powder
1 level tsp bicarbonate of soda
Pinch of salt
2 ozs cocoa powder
8ozs cold water
4ozs butter
10ozs caster sugar
2 eggs
Pre[pare two 8 inch sandwich tins.
Set oven at 350F / 170C.
Sift flour with baking powder, bicarbonate of soda & salt.
Blend cocoa with water and set aside.
Cream butter and sugar, blending thoroughly.
Whisk the eggs until frothy and add to the mixture a little at a time, beating well.
Stir in the sifted flour alternately with the cocoa and water.
Divide the mixture between tins & bake for 30-35 minutes.
I tend these days to use a chocolate butter cream filling and a dark chocolate and cream topping (see below). However my childhood memory is of fudge icing (also shown below).
Chocolate Fudge Icing
1lb granulated sugar
1/4 pint water
1tbs golden syrup
2ozs butter
2ozs cocoa
Place all the ingredients in a large saucepan and dissolve the sugar over a gentle heat.
Bring to the boil and coo without stirring to 234F.
Remove from heat
Leave until cool, then beat with a wooden spoon until thick enough to hold its shape.
The trick is then to get it onto the cake before it hardens!