Jubilee Recipes June 01, 2022 Back in February we asked you to send us a picture of your favourite shared cooking moment or memory with your littlest loves, along with the recipe of what was being prepared. Below are a selection of our favourite entries from you and your families making childhood memories. Ingredients Flatbread Tomato purée Grated Mozzarella Pepperoni Any other toppings such as mushrooms, peppers, etc Instructions Spread a thin layer of tomato purée over the flatbread to cover it. Add a handful of grated mozzarella cheese over the tomato purée, spreading it evenly. Top with whatever ingredients you fancy (we usually use pepperoni) Cook in the oven for about 8 minutes on gas mark 6/ electric 200℃ or fan 180℃. Topping Ingredients 50g soft butter 50g light brown sugar 6 pineapple rings in juice (save the juice!) Glacé cherries (6… but you’ll need more for sneaky eating!) Cake Ingredients 100g soft butter 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 medium eggs Instructions Heat the oven to 180℃ (Fan 160℃) For the topping, beat the butter and sugar until creamy. Spread this mixture in your cake tin (a loose-bottomed one is best!) over the base and halfway up the sides Arrange the pineapple rings on top of the mixture and place a cherry in the middle of each one Use an electric whisk to mix the cake ingredients together. Add two tablespoons of the pineapple juice you saved Spoon the cake mixture into the tin and smooth out Bake in the oven for 35 minutes. Leave to stand for a few minutes before removing from the tin Enjoy your yummy cake with a lovely cup of tea! Ingredients 230g baking powder 200g granulated sugar 150g brown sugar 2 eggs 2 tsp vanilla extract 250g peanut butter 390g plain flour 1tsp bicarbonate of soda 1 tsp baking powder 100g milk chocolate, melted 14 Malteasers 28 edible eyes 42 giant chocolate buttons Instructions Cream the softened butter and both sugars together until smooth. Add the eggs and mix on high until combined, about 1 minute. Add the vanilla and peanut butter and mix until combined. Set aside In a separate bowl, add the flour, baking soda, baking powder and salt together. Add to the wet ingredients and mix until combined. The dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours in the fridge. Preheat oven to 180℃. Line two large baking sheets with parchment paper. Roll into 14 balls and from each ball create a face and two ears. Bake for 12 minutes or until the edges are golden. Leave to cool completely. Once cool, add a small amount of milk chocolate to the middle and stick on a chocolate button nose. Add the eyes and ears and Malteaser nose using the melted chocolate as “glue”. Pipe a little mouth with the chocolate too. Leave to set and then enjoy! These Bear Cookies were delicious and great fun to make with my boys Arthur and Albert. Ingredients 3 ½ tbsp self – raising flour 2 ½ tbsp cocoa powder 3 tbsp caster sugar ⅓ teaspoon baking powder 7 tbsp almond milk 4 tbsp sunflower or vegetable oil 2 tbsp chocolate chips a few drops of vanilla essence Instructions Add self-rising flour, caster sugar and cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix. Add the almond milk, vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding chocolate chips, if using, and mix again. Centre your mug in the middle of the microwave oven and cook on High for 1½-2 mins, or until it has stopped rising and is firm to the touch. These deliciously easy, melt-in-the-mouth cookies, with just a touch of spice, these Easy Peasy Christmas Star Biscuits are the perfect Christmas treat. They make great homemade Christmas presents and are super simple - so a great recipe to make with kids. Ingredients 250g self raising flour (plus extra for rolling out) 125g cold butter cut into 1cm cubes (plus extra for greasing ½ teaspoon cinnamon ½ teaspoon ginger 125g caster sugar 1 egg beaten Instructions Grease 2 large baking sheets with a thin layer of butter. Preheat your oven to 200℃/180℃ fan/gas mark 6/400℉ ℉. Place the flour in a large mixing bowl (you can sieve it if you like, but I never bother) and add the cubes of cold butter. Rub the butter and flour between your fingers (as if you are trying to rub the flour into the butter) until it resembles breadcrumbs. Add the sugar and spices, and stir in thoroughly. Then add the beaten egg and stir again. Gradually the mixture should start to come together as a dough, but if it doesn’t all stick together, add a tiny bit of water to help it come together. Don’t add too much, though! As soon as your biscuit mixture starts coming together, use your hands to squish it together into a ball. Sprinkle your work surface with a little flour and pop your ball of biscuit dough on top. Sprinkle some more flour on top of your dough, then roll out the biscuit dough to a thickness of about 5mm / ¼inch (it doesn’t have to be perfect – no need to get your ruler out!) Using a selection of star shaped cutters, cut out your stars and gently lay them on the prepared baking tray. Be sure to spread them out a bit as they will grow a little in the oven. When you have got as many stars out of the biscuit dough as possible, squish the mixture back together, shape into a ball again and then roll out again. You should find you can get a few more stars out of the re-rolled dough. Keep squishing and rerolling until you have run out of biscuit dough. Put the biscuits in your preheated oven for 10-15 minutes, until the stars are pale gold on top and just a little bit darker round the edges. Start checking after 5 minutes and if in doubt get them out! They can always be popped back in if they are not done enough. When your biscuits are cooked, place them on a wire rack to cool. They can be eaten warm or cold. When they are completely cool they can be stored in a biscuit tin or other airtight container, where they will keep for about a week. Ingredients 200g dark chocolate 150g xbutter 3 eggs 1 tsp vanilla essence 375g caster sugar 125g plain flour 30g cocoa powder 1 bar white chocolate Instructions Melt the chocolate and butter together. In a separate large bowl lightly whisk the eggs, add in the vanilla essence and the sugar. Mix them all together. Pour in the melted chocolate mixture and stir together till smooth. Sift in the flour and cocoa powder and fold together. Pour into baking tray and push in squares of white chocolate. Cook in oven for 20 mins at 180℃ - you might need to cook for an extra 5 mins, but take out when they are quite runny and let them harden up as they cool. This means they will still be gooey! Ingredients 200g unsalted butter, softened 200g golden caster sugar 1 large egg ½ tsp vanilla extract 400g plain flour, plus extra for dusting Instructions Heat the oven to 200℃/180℃ fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in. Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat. Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin. Share on Facebook Tweet on Twitter Pin on Pinterest Email
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