Easy bakes

Easy bakes Get stuck in!

Enjoy a summer holiday baking session with affordable treats for ever yone

B R O W N B U T T E R B I S C U I T S

Makes 20 freeze unbaked dough Takes 30 mins plus cooling Cost per serve 8p

125g unsalted butter 125g caster sugar 1 large egg 1 tsp vanilla extract 350g self-raising four

1 Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a pan over a medium heat, then heat for 3-5 mins until the surface is all foamy; remove from the heat. When the foam subsides, the butter should be a light, mid-brown colour. 2 Allow to cool for 5 mins, then mix in the sugar. Transfer to a mixing bowl and leave to cool for 10-15 mins until just lukewarm. Add the egg and vanilla extract; mix well. Stir in the four and a pinch of salt to make a smooth dough. 3 Roll into walnut-sized balls and arrange on 2 lined baking sheets, leaving room for them to spread. Press gently with a fork; bake for 12-14 mins until golden. Cool on the baking sheet for 10 mins, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Each biscuit contains

Energy Fat Saturates

Sugars Salt 591kJ 141kcal 6g 3g 7g 0.2g 7% 8% 16% 7% 3%

of the reference intake. See page 101. Carbohydrate 22g Protein 2g Fibre 1g

P E A N U T B U T T E R & J A M F L A PJ A C K S

Makes 16 Takes 40 mins Cost per serve 14p

75g unsalted butter 90g soft brown sugar 50g golden syrup 50g crunchy peanut butter 100g porridge oats 30g rice snaps (or more oats) 90g dried apricots, chopped 40g roasted peanuts, roughly chopped 50g strawberry jam

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loosebottomed, 20cm square cake tin with baking paper. 2 Heat the butter, sugar and syrup in a pan over a low-medium heat, stirring occasionally, until melted. Remove from the heat and stir in the peanut butter until melted. Add the oats, rice snaps, apricots and peanuts; mix well. 3 Spoon the mixture into the tin, pressing down with the back of a spoon to level. Use the end of a wooden spoon to make 10 indentations in the top, being careful not to press all the way through. Fill the recesses with spoonfuls of jam, then smooth over with the back of the spoon. Bake for 20-25 mins until golden, then leave to cool completely in the tin. Once cool, remove from the tin and cut into 16.

Each flapjack contains

Energy Fat Saturates

Sugars Salt 655kJ 156kcal 8g 3g 12g 0.1g 8% 11% 16% 13% 1%

of the reference intake. See page 101. Carbohydrate 19g Protein 3g Fibre 1g

C H O C O L AT E S P O N G E C A K E W I T H S P R I N K L E S

Serves 9 freeze sponge only Takes 50 mins Cost per serve 45p

180g soft spread 180g caster sugar 3 large eggs 180g self-raising four 2½ tbsp cocoa powder 2 x 400g tins chocolate custard 2 tbsp colourful sprinkles

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loosebottomed, 20cm square cake tin. Put the spread and sugar in a bowl and mix with an electric whisk until light and fuffy. Add the eggs, whisking well between each addition. Sift over the four and cocoa powder. Fold until just combined. 2 Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean. 3 Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with sprinkles.

Each serving contains

Energy Fat Saturates

Sugars Salt 1737kJ 414kcal 18g 5g 36g 0.6g 21% 26% 25% 39% 10%