I love a bit of baking but it’s finding the time and space in my petite kitchen to do it. On Thursday The Crafty Muthas were kind enough to let me host a Macmillan Coffee Morning at The Bearwood Tapestry so I did stir myself into action. In preparation I browsed through my collection of cake and baking books and magazine cuttings and chose a few recipes that I thought would go down well. One of my go to recipes is a fail safe brownie recipe from the gorgeous Hummingbird Bakery Cookbook so I made these, also some iced, vanilla cupcakes and some fruity, oaty biscuits (recipe below).
(click on images to enlarge)
My mum, and quite a few of the other Tapestry attendees also made some delicious baked goods and we raised a total of £180 (yay!) Apparently it’s National Baking Week this week. There are a few pics of some of my baked creations here.
Fruity Oaty Biscuits (adapted from an Annabel Karmel recipe)
75g (3oz) butter
75g (3oz) golden caster sugar
1 small egg, beaten
100g (4oz) dried fruit
50g (2oz) plain flour, sifted
50g (2oz) porridge oats
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon/mixed spice
Preheat oven to gas mark 4/ 180C, 350F. Cream together the butter and sugar until light and fluffy. Beat in the egg. Stir in the remaining ingredients until combined.
Using a table spoon, spoon the mixture onto a nonstick or lined baking sheet, leaving enough space between the biscuits for them to spread, makes about 12/14 cookies. Bake for about 12-15 mins, until golden.
Allow to cool on the baking sheet for 5 mins then transfer to a cooling rack.