Cakes a Cookies for beginners [P ei ~ (hl zi v yhee Before you begin Before you start to bake, read through the tips on these pages. Each recipe has a list of x ingredients that you will need. Make sure | that you have them all before you begin In most types of cooking, it doesn’t matter if you change an ingredient or leave something . Out, but you can’t do this when you are baking. It’s also important that you measure things exactly and use the right size of tin, otherwise your cakes or cookies may not turn out correctly. ~“* \ Take butter or margarine out of the Tridge atleast 30 minutes Before {you use it, uniess the recipe says something different Always use medium-sized 2995 unless the recipe says something else rn, Tr i measure witha Spoon’ use a evel spoontul nota Traped one z=, t j=a i> ue te @eeene bp pp Y Equipment If you are making a cake, use the size and shape of tin written in the recipe. If you use a different size, you may not have the correct amount of mixture, Baking sheets The cookies in this book are baked on baking sheets. Space out the uncooked cookies as they usually increase in size as they cook. When you use two baking sheets, put them into your ‘oven one above the other. Cook the top one for the time the recipe says, then take it out. Move the bottom one up and ‘cook until it’s ready. eeeecaeoa2ces == SSS eeeYour oven Turn your oven on when the recipe tells you to, so that it heats up. If you have a fan oven, you'll need to lower the temperature or shorten the cooking time. Look in. its instruction book to see what is recommended Preparing cake tins You need to grease a cake tin or baking sheet to stop the cake or cookie mixture from sticking to it when it’s cooked. In some recipes you also need to line the tin with baking parchment, greaseproof or rice paper, or sprinkle it with flour. Cooling Make sure that you always wear oven gloves when you take anything out of the oven. Leave cakes or cookies in their tin or on the baking sheets for several minutes to cool. Then, put them on a wire rack to cool down completely. To grease a tin, dip a paper towel into soft butter or margarine. Rub the towel over the bottom. To remove a cake from a loose-bottomed cake tin, put the tin onto a can. Press on the side of the tin so that it slides down. Which shelf? Cook your cake or cookies ‘ona shelf in the middle of your oven unless the Tecipe says something different. Always move the shelf to the middle before you turn on your oven. Don’t leave an empty shelf above it. q To turn a cake out of a cake tin, put a wire rack on top of the tin. Turn it over so that the cake comes out.Baking tips These pages give you lots of cooking hints and tips that will help you with the recipes in this book. You'll also find other hints spread throughout the book. Breaking an egg 1. Crack the egg sharply on the rim of a cup or bowl, Push your thumbs into the crack in the shell and pull the sides apart. Separating eggs Don't jet the ‘yolk break. 1. You will need a bowl and a saucer for this. Crack the egg on the side of the bowl, then pour it slowly onto the saucer. Beating eggs Beat with the fork like thi If you are beating eggs, you can use a fork instead of a whisk. Beat them until the white and yolk are mixed together. 2, Before you add an egg to a mixture, break the egg into a separate cup or bowl. It helps you to pick out any shell which may fall in Leave the yoik ag whites will not whisk if on the saucer. the bowl or whisk are greasy 2. Carefully put an egg If you are whisking the cup over the yolk. Tip the egg whites, make sure saucer over the bowl so. that your bowl and whisk that the egg white are clean and dry before dribbles into it. you start (see page 29). Beating a mixture 1. Before you begin to 2. Stir the mixture briskly beat a mixture, put your with a wooden spoon or a bowl on a damp dishcloth. whisk. You are trying to This stops the bowl from get the mixture as smooth slipping as you beat. and creamy as you can. <2 2Sifting Shake the seve until ali the four fas through, Puta sieve over a bow! and pour the flour into it If you sift wholemeal flour, tip any bran left in the sieve into the bowl Rolling out SERELL TT 1. Sprinkle a clean, dry work surface with a little flour. Put the dough onto it, then sprinkle a rolling pin with some flour. Melting chocolate 1. Heat about 2.5cm (lin) of water in a pan so that it is bubbling gently. Break the chocolate into a heatproof bowl. COCTESETT Rubbing in 1, Cut the butter or margarine into small pieces and stir it into the flour. Stir until each piece is covered with flour. 2. Press the rolling pin ‘onto the dough and roll it away from you, Turn the dough in @ quarter turn and roll it again. Stir the chocolate agit melts 2. Put on some oven gloves and lift the bowl into the pan. The heat from the water melts the chocolate gradually. Do this with clean, ‘ry hands 2. Rub the pieces with your fingertips. Lift the mixture and let it fall as you rub. Do this until it becomes like fine breadcrumbs. Shape the dough with your hands fo keep it circular 3, Carry on rolling and turning to make a circle, until you get the thickness of dough written in the recipe. Testing a cake ‘At the end of the cooking time, test your cake to see if it is cooked. Press it in the middle. If itis cooked, itPeanut butter cookies ‘Makes 12 cookies ‘50g (20z) butter or margarine 75q (3oz) soft light brown sugar 100g (4oz) crunchy peanut butter 50g (202) self-raising flour 50g (202) rolled oats ‘1Tmedium eag For the topping: 50g (20z) roasted, unsalted peanutsBOD 1. Grease two baking 2. Put the margarine or 3. Puta sieve over the ney sheets with butter or butter into a large bowl, bow! and sift the flour Bowe @ margarine. Turn the oven Add the sugar and peanut onto the mixture. Add the GMa. 00 0 170°C, 325°F, Gas butter. Beat them until oats and stir well to mix =D mark 3, to heat up, they are light and creamy, everything together. Gag’ Ee. fous aon sf 4, Press the mixture with 5. Divide the mixture in 6. Put the balls onto the your fingers, then fold it half, then in quarters baking sheets, leaving in half and press again. Do until you make 12 pieces. _ plenty of space between this again and again until Squeeze each piece to ‘them, Flatten them it makes a soft dough. make a small ball slightly with your hand. 7. Break the egg into a 8, Cut the roasted peanuts small bow! and beat it into small pieces. Sprinkle well with a fork. Brush them all over the top of the top of each cookie each cookie. They will with some beaten egg. _stick to the egg 9. Bake the cookies for 15 minutes, until they are golden. Leave them on the trays to cool a little, then | lift them onto a wire rack.Corn flake crunch Makes 8 pieces 200g (802) plain chocolate 3 tablespoons of golden ‘or maple syrup 50g (20z) margarine 100g (40z) corn flakes a 20cm (Bin) shallow tin 1. Grease the tin with a “le butter or margarine on kitchen paper. Grease the inside well, but do not leave on too much butter. 2. Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, | stirring all the time. with a Blunt knice Se Lift the pieces out ora pie slice 3. When the chocolate has 4, Spoon the mixture into 5. Put the tin in a fridge melted, add the corn flakes the tin. Gently smooth _for the chocolate to set. It and stir them well. Make the top with the back of a will take about two hours. sure that they are coated spoon. Try not to crush Use a sharp knife to cut it all over with chocolate. the corn flakes. into eight pieces. & @ G © @ eo Pe@eeoe »eeee @eeeeee| 2 ee @ © ‘Makes 15 pieces 100g (402) wrapped toffees 100g (402) margarine 100g (40z) marshmallows 100g (4oz) rice crispies S999 H OHH HEADER EBRABA Woeseeuvg | Grease the tin (see page 3). If you are using a slab of toffee, put it in a plastic bag and break it up with a rolling pin| They will take about 15 ‘minutes to melt and marshmallows into a large pan. Melt them very gently over a low heat, stirring all the time, 3. When everything has melted and blended together, take the pan Off the heat. Gently stir in the rice crispies, @ 2 2 a @ a e 2 Q 4 2. Put the toffee, margarine 2 2 2@ @ 2 @ ? a a Marshmallow crispies a shallow tin 275x17.Scm (11x 7in) or slab toffee 4. Spoon the mixture into the tin and press it gently with the back of a metal spoon. Leave the mixture to set, then cut it up.Chocolate chip cookies Makes 12 100g (40z) butter or margarine 100g (402) caster sugar egg half a teaspoon of vanilla essence 175g (602) plain flour 175g (602) chocolate chips Use a wooden 1. Grease two large baking sheets with butter or butter or margarine into a margarine (see page 3). large bowl. Beat it briskly Turn your oven on to until it is light and 180°C, 350°F, Gas mark 4. creamy (see page 4), Press down on ‘each cookie. 3. Break the egg into a 4, Sift the flour into the __5, Put a heaped tablespoon small bowl and beat it large bowl and stir well to of the mixture onto a well. Stir in the vanilla make a smooth mixture. baking sheet. Use up the essence, then add the Stir in 100g (4oz) of the _rest of the mixture to mixture to the large bowl. chocolate chips. make eleven more cookies. 6. Flatten each cookie 2. Bake the cookies for 8. Leave the cookies for a slightly with the back of a 10-15 minutes. They few minutes, then use a fork. Sprinkle the top of should be pale golden spatula or fish slice to lift each one with some of the brown and slightly soft in them onto a wire rack. remaining chocolate chips. the middle. Leave them to cool 10Lf 1 Follow steps 13 of the chocolate chip cookies, using the quantities shown above. You don’t add any vanilla at step 3. 3. Put the hazelnuts onto ‘a chopping board and cut them into pieces. Add them to the mixture and stir them in, ddbdHHOOO You could press a whole hazelnut Into the middle of the cookies ‘before you bake them. 2. Sieve the flour and the cocoa powder into the bowl. Use a large spoon to stir it in well, until you get a smooth mixture. Flatten them with the back of a spoon mi 4, Put 15 heaped dessert spoonfuls of the mixture ‘onto the baking sheets. Space them out. Flatten each one a little. Hazelnut cookies Makes 15 150g (502) butter or margarine 100g (402) caster sugar Tegg 175g (602) plain flour 25g (loz) cocoa powder 75q (302) hazelnuts 5. Bake the cookies for 10-15 minutes. They will darken. Leave them to cool a little, then lift them. onto a wire rack.Shortboread ‘Makes 8 pieces 150g (502) plain flour 25g(1oz) rice flour or ground rice 100g (4oz) butter, refrigerated 50g (20z) caster sugar a 20cm (8in) shallow tin 000 @ BreNe @ 1. Turn your oven to 2. Put a sieve over a large 3. Cut the butter into BO, 300°F, Gas mark 2. mixing bowl and pour the small pieces and put them @ Grease the inside of the flour and the ground rice into the bowl. Mix them. ‘tin with butter on a piece into it. Shake them into _with a blunt knife to coat of kitchen paper. the bowl. them with flour. 2© Gey WR) & 4, Rub the pieces of butter between your fingertips. Lift the mixture and let it fall back into the bowl as you rub (see page 5). 7. Press the mixture into the tin with your fingers, then use the back of a spoon to smooth the top and make it level. PG KHKHKKHKKHHHHKDKHLVSS 5, Carry on rubbing in the flour until the mixture looks like breadcrumbs. Stir in the caster sugar with a wooden spoon. 8, Use the prongs of a fork to press a pattern around the edge. Then cut the mixture into eight equal pieces. 6. Holding the bow! in one hand, squeeze the mixture into a ball. The heat from your hand makes the mixture stick together. Cut across it again, before liting i out 9. Bake it for 30 minutes, until it becomes golden. Leave the shortbread for five minutes before putting it on a wire rack. BGingerbread biscuits Makes about 20 biscuits 350g (1207) plain flour 2 teaspoons of ground ginger 1 teaspoon of bicarbonate of soda 100g (40z) butter or margarine 175g (602) soft light brown sugar egg 4 tablespoons of golden syrup or maple syrup large cookie cutters 1. Dip a paper towel in some margarine and rub it ‘over two baking sheets, Turn on your oven to 190°C, 375°F, Gas mark 5. Look at the tp for ‘measuring syrup, below night 2. Sift the flour, ginger and 3. Rub the butter or 4, Stir the sugar into the bicarbonate of soda into a margarine into the flour __nixture. Break the egg mixing bowl. Cut the with your fingers, until into a small bowl. Add butter or margarine into the mixture looks like fine the syrup to the egg and chunks and add them. breadcrumbs (see page 5). beat them together well. 5, Stir the eggy mixture 6, Sprinkle a clean work 7, Fold the dough in halt. into the flour. Mix surface with flour and put Turn it and push it away everything together with — the dough onto it. Stretch from you again. Continue ‘a metal spoon until it the dough by pushing it to push, turn and fold makes a dough. away from you. until the dough is smooth. ee ee 14You can use any shape of ‘utter you like, } Spread the shapes out on the baking sheet. 8. Cut the dough in half. 10. Roll out the other half of I Sprinkle a little more flour cut out lots of shapes dough and cut shapes from onto your work surface. from the dough. Lift the it. Squeeze the scraps of Roll out the dough until it shapes onto the baking dough to make a ball. Roll it 's about 5mm (Yin) thick. sheets with a fish slice. ut and cut more shapes. Measuring syrup, — - [ ‘IL Put the biscuits on the 12. Leave the biscuits on | _ Heed baking sheets into your _the sheets for about five Heat your spoon in hot oven.and bake them for minutes. Then, lift them water before you measure 4 12-15 minutes, They will onto a wire rack. Leave syrup. It makes it easier. turn golden brown, them to cool for the syrup to slide off. 6Makes 12 175g (602) margarine 175g (602) Demerara sugar . 2 tablespoons of golden syrup 225g (80z) rolled oats or porridge oats a shallow 18 x 27cm (7x Tiin) tin 1. Put the tin on baking fapiacks parchment or greaseproot ‘re fia while they are Paper and draw around it. in the tinand Cut out the oblong just sti warm inside the line, Grease the tin weil. 2. Grease the bottom of 3. Put the margarine ina 4. Take the panoffthe © the cake tin and put the large pan with the sugar heat. Add the oats and Paper in. Grease the paper. and syrup. Melt the stir them in really well so Turn on your oven to margarine gently. Do not _ that they are covered in 160°C, 325°F, Gas mark 3. allow the mixture to boil, the margarine mixture. 165. Spoon the oats into the tin. Spread them all over the bottom, then smooth the top with the back of a metal spoon. 6. Put the tin on the middle shelf in your oven and bake the mixture for 25 minutes until the oats, turn golden brown. 7. Take the tin out of the oven and leave it for ten minutes. Cut the mixture into pieces. Leave them in the tin until they are cold. 7Chocolate refrigerator cake ¢!l ‘Makes about 12 slices 100g (402) bat of plain chocolate, © Or, 1009 (4oz) bar of white chocolate 400g (4oz) butter or margarine 5 tablespoons of golden syrup 225g (B02) rich tea biscuits © 2 tablespoons of chopped glacé cherries 2 tablespoons of raisins @ 2 tablespoons of chopped nuts a 20cm (8in) round tin, Find out how to grease atin on page 3 1. Put your cake tin onto 2. Grease the tin. Put in greaseproof paper and the greaseproof paper Use white draw around it. Cut out circle you have cut out. et the circle, just inside the Grease it again, on top of ‘this recipe. line you have drawn. the paper circle.3, Break the chocolate into pieces and put it in a saucepan. Add the butter or margarine and spoon in the syrup. 4, Put the pan over a low heat and let the mixture melt. Stit it occasionally. When the mixture has melted, turn off the heat, 5. Break the biscuits into pieces and put them into a bowl, Crush the pieces of biscuit finely with the end of a rolling pin 6, Put the chopped glacé cherries, raisins and chopped nuts into the bowl. Add the mixture from the pan and stir well 7. Spoon the mixture into the cake tin. Press it down really well, then smooth the top with the back of a metal spoon. 8, Put the tin into a fridge and leave it overnight. Turn the cake out and pull off the paper circle. Cut the cake into wedges.Macaroons Makes 12 3 large eggs (you only need the whites) 12 whole blanched almonds 7q (302) caster sugar 100g (40z) ground almonds 25g (oz) ground rice a few drops of almond essence 4. Turn your oven on to 150°C, 300°F, Gas mark 2, Cover the baking sheets with either rice paper or baking parchment, Be careful not to break the yolk 2. Break the egg on the side of a bowl. Hold it over a saucer and pull the sides apart. Let the egg fall gently onto a saucer. ‘Make sure your whisk Is clean and dry before you begin 5. Whisk the egg whites (ee the tip, page 29). Stop whisking when you get small points or ‘peaks’ when you lift your whisk, Grease the top of the paper If you don’t have rice paper or baking parchment, cover the baking sheets with greaseproof paper. Grease the paper lightly. You don't eed the yolks 3. Hold an egg cup over the egg yolk and tip the egg white into a large mixing bowl. Do the same with the other eggs. Use a metal spoon to told the mixture (zee the tip, page 47) 6. Add the caster sugar, ground almonds, ground rice and almond essence. Fold the mixture over and over gently to mix them. Lift them out with a teaspoon. 4, Put the almonds into the egg white, then lift them out with a spoon. Put them on a plate and leave them on one side. 7. Put a heaped teaspoon of the mixture onto the paper on the baking sheet, and flatten it slightly with the back of the spoon,ae: ov veveu el & « / { ° Oe oe The macaroons spread as they You can eat any rice paper Jeft1on the bottom, ® 8. Use up the rest of the 9. Bake the macaroons for 10, Lift the macaroons 4 mixture in the same way, 25-30 minutes, until they onto a wire rack to cool. If leaving a space between are pale golden brown. you have used rice paper, 4 each spoonful. Press an Leave them on the baking tear away the paper almond onto each one. _ sheets for five minutes. around each macaroon. 2‘Makes 12 buns 225g (802) self-raising flour 100g (doz) butter or margarine 100g (4oz) caster sugar ‘medium egg tablespoon of milk 50g (2oz) raspberry jam3. Rub the chunks of butter or margarine into the flour with your fingers, until it looks like fine breadcrumbs (see age 5). Stir in the sugar. 6. Cut the ball in half. Then, cut each half into three pieces. Cut each of the pieces in half. You should end up with 12 even-sized pieces. 1. Turn your oven on to 200°C, 400°F, Gas mark 6. Grease two baking sheets and sprinkle them with flour. Shake them to spread the flour, then tip it off. 4. Break the egg into a small bowl and add the milk. Whisk them together, then stir them into the mixture in the large bowl. 7, Squeeze each piece into a round shape and spread ‘them out on the baking sheets. Make a dent in each bun and fill it with a teaspoon of jam. You don't have to use raspberry jam, you could try different flavours, such 185 9pncot Or blackcurrant. 2. Puta sieve over a large bow! and shake the flour through it. Cut the butter or margarine into small chunks and add them to the flour. 5. Sprinkle a clean work surface with some flour, Press the mixture together to make a firm ball, then put it onto your work surface. Don't try to eat them while they {are hot. The jam could burn you. 8, Bake the buns for ten minutes. They will rise and turn golden brown. Lift each one onto a wire rack and leave them to coo! before eating them. 23Chocolate choux buns Makes about 18 buns 150ml (pint) cold water 1 teaspoon caster sugar 50g (20z) butter 60g (21207) plain flour 2 eggs 1. Turn on your oven to 200°C, 400°F, Gas mark 6. Dip a paper towel in some margarine and rub it over two baking sheets. 4, Put the water, sugar and butter into a large saucepan. Place the pan over a medium heat to melt the butter. 7. Keep beating the mixture until it makes a ball of smooth paste which leaves the sides of the pan clean. 24 For the filling: 250ml (pint) double cream For the icing: 225g (807) plain chocolate 2. Turn on the cold tap —3, Put a sieve over a bowl and hold each baking and pour in the flour. Sift sheet under it. Shake them the flour into the bowl. well to get rid of all the Put this on one side. drops of water. You'll need it later. quickly t0 mixin alt the flour 5, As soon as the butter 6, Immediately, shoot the has melted, turn up the _flour into the pan in one heat and bring the go, and start to beat the mixture to the boil. Then, mixture really well with a tum off the heat. wooden spoon. 8. Break the eggs intoa 9. Put teaspoonfuls of the small bowl and beat them. mixture onto the baking Add them, a little at a sheets. Make sure that time, beating the mixture they are spaced out. They each time you add some. spread as they cook.Slit the buns to allow the hot air inside to escape. 40. Bake them for 25-30 11. Whisk the cream until 12, Break the chocolate minutes, until they are _it is stiff. Cut the buns in into chunks and let it gl golden brown. Make a slit half. Fill them with a melt in a bow! over a | in each one and leave teaspoon of cream, then saucepan of hot water, then ona rack to cool, press them together again. (see page 5). ee eeeCeee & ee \ 3 13. Using a teaspoon, carefully coat the top of each bun with the melted chocolate, Leave the chocolate to harden. @ovo88 oOo @.3. Rub the butter or margarine into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk. Cut the circles lose together 6. Cut circles from the dough with the cutter Squeeze the scraps into a ball and roll them out again. Cut more circles. 4. Turn your oven on to heat up to 230°C, 450°F, Gas mark 8. Grease two baking sheets with butter or margarine, 4, Use a blunt knife to mix everything to make a soft dough. Then, press and mould it with your fingers until it’s smooth 7. Put the circles onto the baking sheets, leaving quite a lot of space between each one. Brush the tops with a little milk, Hold the sieve up above the bowl, 2. Sift the flour, baking powder and salt into a bowl. Cut the butter or margarine into small pieces and add them to the flour. 5. Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about tem (Yin) thick. 8, Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool 7Baked cheesecake squares ‘Makes 15 squares 225g (802) plain flour 100g (40z) butter 1 tablespoon of caster sugar 2 tablespoons of water an 18x27x25em (7 «11x Tin) 1. Draw around the tray on baking parchment or greaseproof paper. Cut out the shape. Grease the tray and put the paper into it, 4, Put the dough into the tray and press it with your fingers to cover the bottom of the tray. Press it right into the corners. 7. Separate the eggs (see page 4). Put the whites into a medium-sized bowl, ‘Add the yolks to the mixture and beat it again. For the filling: 150m! (pint) sour cream. 225g (Boz) curd cheese, ricotta cheese or quark 50g (20z) caster sugar a lemon 3 ) tin oe 50g (20z) raisins ub in the butter until it fooks like breadcrumbs 2. Turn your oven on to 200°C, 400°F, Gas mark 6, Sift the flour. Cut the butter into pieces and rub it in (ee page 5). 5. Prick the dough all over with a fork. Bake it for 10 minutes until it is golden, Turn the oven down to 160°C, 325°F, Gas mark 3, Turn the mixture cover and over: 8, Whisk the egg whites until they are stiff (see right). Fold them gently into the mixture with a ‘metal spoon (see page 39). 3, Stir in the sugar. Add the water and mix to make a soft dough. Mix it until the mixture leaves the side of the bowl clean. ‘eat the mixture until smooth, 6, Put the sour cream, cheese and caster sugar into a bowl. Grate the yellow rind off the lemon and add it. Beat the mixture well. 9. Sprinkle the raisins over ‘the dough and pour the eggy mixture on top. Bake for 45-50 minutes until it is golden brown, 28, PERE Eb bbb bkeon0000 DV FOF VTFRFFFVFFF aaa 94 7 } 1, Separate the egg whites from their yolks and put them into a clean, dry bowl. Make sure that no yolk gets into the bowl. 2. Hold the bow! tightly in| ‘one hand and twist the ff whisk around and around. The egg will begin togo | @S@seeeveoeseeoeeueess white and frothy. ° 2@ v © 3. Carry on whisking until A the whites get stiff and you get points or ‘peaks’ | 4% forming on the top when | you lift up the whisk.| ee Chocolate brownies € Makes 15 6 ‘175g (602) margarine . ] 350g (120z) caster sugar 1 teaspoon of vanilla essence 3 eggs 100g (4oz) plain flour J level teaspoon of baking powder 75g (302) cocoa 175g (602) walnuts or pecan nuts i an oblong tin, 22.x30x 25cm (9x 12 x tin)ag 1 Put your cake tin on a %® siece of greaseproof paper or baking parchment. ° Draw around it and cut ° 2 out the shape. Beat the mixture each time you add some egg. (@ 4. Break the eggs into a small bowl and beat @@ them. Add them to the “™ large bowl, a little at a @ time, Beat them in well 2. Grease the tin. Lay the paper in the tin and grease the top of it. Tum the oven on to 180°C, 350°F, Gas mark 4, 5. Sift the flour into the bowl and add the baking powder and the cocoa, Stir everything together so that it is mixed well 7. Pour the mixture into the cake tin and smooth the top with the back of a spoon. Bake it for about 40 minutes. 3. Put the margarine into a pan and melt it over a low heat. Pour it into a large mixing bowl, then add the sugar and vanilla essence. 6. Put the nuts onto a chopping board and cut them into small pieces. ‘Add them to the mixture and stir it well again, 8. The brownies are ready when they have risen and have formed a crust on top. They should still be soft in the middle, Use a fish slice to lift them, 9. Leave the brownies in the tin for five minutes, then cut them into 15 squares. Leave them on a wire rack to cool, 3Pecan squares ‘Makes 12 squares For the base: 1759 (60z) butter or margarine 75g (302) icing sugar 225g (B02) plain flour For the topping: 75g (302) butter or margarine 2 tablespoons of golden or maple syrup y 2 tablespoons of milk 1 teaspoon of vanilla essence 50g (202) soft brown sugar i 2 eggs 100g (402) pecan nuts an oblong tin, 18 x27x2.5em (7x11x tin)1. Put the tin onto a piece 2. Grease the tin, Put the _3. For the base, put the we of greaseproof paper or paper into the bottom of butter or margarine into a ! baking parchment. Draw the tin and press it down, _ mixing bowl. Add the around it and cut out the Turn the oven on to sugar and beat it until itis shape you have drawn. 180°C, 350°F, Gas mark 4. light and creamy. md 4, Sift the flour 5, Press the mixture with 6. Use the back of a spoon bowl and stir it in well. your fingers, fold it in to press the mixture over Sprinkle flour onto a clean half, then press again. Do the bottom of the tin, Bake work surface and put the this again and again for _it for about 15 minutes or mixture onto it. about a minute. until it is golden brown, fe® 7. hen the base has 8. Put the butter or 9. Break the eggs into a cooked, leave it in the tin, margarine into a pan and small bow! and beat them but put it on a wire rack melt it over a low heat. well. Take the pan off the to cool. Begin to make the Stir in the syrup, sugar, heat and stir the beaten topping while it cools. milk and vanilla essence. eggs into the mixture. oe 10. Pour the topping onto 11, The topping will turn 12, When it has cooled, the base. Sprinkle the dark golden brown, but it cut it into 12 squares, by pecan nuts evenly over should be slightly gooey making two cuts the topping and bake it _in the middle. Leave it to __lengthways along the tin, for about 25 minutes. then three cuts across. cool in the tin, 33Banana and nut slices « Makes 9 slices 100g (4oz) butter or margarine 100g (4oz) soft light brown sugar 2 eggs 2 bananas &, 100g (402) self-raising flour 1 teaspoon of baking powder @, 100g (402) chopped nuts ~ a 20cm (Bin) square cake tin €; 1. Grease your cake tin with butter or margarine. @ Carefully fotlow the instructions on page 35 for @ lining your cake tin. 2. Turn on your oven to 190°C, 375°F, Gas mark 5. @ Put the butter or margarine into a mixing 2 | | | Toni st ol Pee ‘) A, 5 3. Use a wooden spoon to beat the butter or e margarine and the sugar, until they are very e smooth and creamy.5. Add the beaten egg to eggs into @ small bowl. the creamy mixture, a Beat them with a whisk little at a time. Each time ora fork until they are you add some egg, beat it mixed well (see page 4). into the mixture. 4, Carefully break the a e727 nd ee oe ee es © 6. Peel the bananas. Cut 7. Stir the mashed banana e@ them into chunks, then into the creamy mixture. Put them into a bowl Put a sieve over the bowl e? Mash them well with the and sift the flour and back of a fork. baking powder into it. e 2 eo 2? 9 8. Use a metal spoon to 9. Spoon the mixture into stit the flour into the your cake tin. Sprinkle the mixture, Do this by top with the chopped turning the mixture over nuts and bake it for about slowly with the spoon. 20-25 minutes. 10. Press lightly on the 11. Hold the greaseproof top of the cake to test it. paper and lift the cake Ieshould spring back up. out of the tin. Leave it on Leave it to cool in the tin a wire rack to cool, then for five minutes. cut it into slices. Greasing & lining a tin Put the tin on a piece of baking parchment or greaseproof paper which is larger than the tin, Use a pencil to draw around the tin, as close to the bottom as you can. Lift the tin off, Cut in from the edge to each corner of the square. Fold in each side along its pencil line. Grease the tin. Fit the Paper into the tin. Trim off any extra paper, just above the tin.i f \ ) l I I LS : , : I I I | I L Simple sponge cakes ‘Makes 18 squares. Ice the cakes with sugar For sugar icing: 225g (Boz) icing sugar icing or butter cream icing. about 2 tablespoons of water For the squares: 275g (1002) self-raising flour For butter cream ing: 225g (Boz) soft margarine 75g (oz) butter, softened 4 tablespoons of milk 150g (602) icing sugar 1 level teaspoon of baking powder 1 teaspoon of vanilla essence 2259 (Boz) caster sugar For decorating: small sweets 2-3 drops of illa essen Bs of Vanilla essence @ 33x 25cm (13x10in) roasting tin iy YP rind owt F sbvout greasin Fe oage —S 1L Grease the tin, Draw 2. Turn the oven on to. 3, Add the margarine, milk, around it on baking 180°C, 350°F, Gas mark 4. baking powder, sugar and Parchment or greaseproof Puta sieve over alarge vanilla, Break the eggs intoa Paper. Cut out the shape mixing bowl and sift the small bowl, then add them and put it in the tin, flour through it. too, Beat everything well Leave the cake in the tin to cool, —[ey 4, Scrape the mixture into 5. Make the icing when the Add some more water the tin and smooth the top. cake has cooled completely. and stir it again. Continue Bake it for 40-45 minutes, For sugar icing: sift the to do this until the icing until the cake springs up icing sugar into.a bowl, _coats the back of the when you press the middie. Add a little water and stir. spoon and dribbles off i For butter cream icing: 6, Lift the cake out of the beat the butter in @ bowl tin, then spread the icing Until it is creamy. Sift in over it. Cut the cake into the icing sugar. Add the squares and decorate each vanilla and mix it well. _piece before the icing sets. 36oe _\ \ 9 Cherry and coconut: add 175g (602) chopped glacé cherties and 75g (oz) desiccated coconut to the mixture at step 3. 9 9 © ORE © Chocolate: add 2 tablespoons of cocoa powder to the mixture at step 3. Leave out the vanilla essence. Lemon: grate the rind off two lemons and add it to the mixture at step 3, Leave out the vanilla essence.Marble cake ‘Makes about 8 slices 225g (Boz) butter or margarine 2259 (Boz) caster sugar 4 egos 225g (802) self-raising flour 1, Put the tin onto some greaseproof paper or baking parchment and draw around the bottom, Cut out the shape. Beat well each time you ‘dd some egg, 4. Break the eggs into a small bowl and beat them. Add the beaten egg, a little at a time, to the creamy mixture, 7. Add the orange rind to one bowl and the cocoa powder to the other. Stir each bow! well, using separate spoons. 38 an orange 2 tablespoons of cocoa powder a tin measuring 20.5x125x 8c (8x5x3%in) 2. Grease inside the tin, 3, Put the butter or then put the paper into __ margarine and the sugar the bottom. Turn the into a mixing bowl. Beat oven on to 180°C, 350°F, them until they are mixed Gas mark 4 well and creamy. holes on your grater 5, Sift the flour into the 6, Grate the yellow rind bowl, then “fold! it in with off the orange. Take care a metal spoon (see tip, ot to grate any of the right). Divide the mixture white part under the skin, between two bowls. as it tastes bitter. 8. Put alternate spoonfuls 9. Bake the cake for an Of the mixture into the tin. hour to an hour and 20 Use a knife to make swirly minutes. The cake should patterns through the be well-isen and firm mixture. Smooth the top. when you press it.@ oe eG i) ee -@ es ht ® ee cere jue ea ba ® ® | 10. Leave the cake in the Use a metal spoon to cut Carty on cutting and tin for 10 minutes to cool, through the middle of the folding until the ® then turn it onto a wire | mixture, then fold it over ingredients are mixed seq rack. When it is cold, cut very gently. Do this again Folding in keeps your it into slices. and again. mixture very light. 6a. — — ——— Layered lemon cake ® ‘Makes about 12 slices a lemon « a lemon 50g (202) unsalted butter & ‘75g (602) self-raising flour For the icing: ‘ 1 teaspoon of baking powder a lemon 3 eggs 100g (402) icing sugar ‘ 175 (Goz) soft margarine two round 18cm (Tin) tins 175g (602) caster sugar Heat your oven to 180°C, 350°F, & For the filling: Gas mak 4. 2 eggs & | 75q (302) caster sugarUse the medium hholes on the puta cele mn the bottom of each tn. 1, Turn on your oven, 2. Grate the rind off a Draw around the tins on lemon, then cut the lemon baking parchment or in half. Twist each half on. greaseproof paper. Cut out a lemon squeezer to get the circles. Grease the tins, the juice from it. ‘smooth the top with a 4, Beat everything in the 5, Bake the cakes for 25, bow! well, then stir in the minutes until they spring BULL lemon rind and juice. up when you press them Divide the mixture in the middle. Leave them between the two tins. on a rack to cool. | 7. Add the grated rind 8, Put some water into a and juice of another pan and turn on the heat lemon. Cut the butter into so that the water is just small pieces and add it to bubbling, Put the bow! the bowl. into the pan. DELLE Leave the cake on the rack Azester gives you Tong pieces of| vind. Press hard as ‘you scrape. 10. Spread one cake with Tl. Either grate some rind the filling, Put the other from the last lemon or cake carefully on top. scrape some off with a Don't worry if some of ester, if you have one. the filling oozes out. Keep it on one side. 3. Sift the flour and baking powder into a bowl. Break the eggs into a cup, then add them, along with the margarine and suger. 6. While the cakes are cooling, make the filling Break the eggs into a heatproof bow! and add the caster sugar. 1 will take about 20 minutes. 9. Stit the mixture from time to time as it thickens. Take it off the heat when it coats the back of your spoon, Leave it to cool. ALA Stic in the juice 9 12, Squeeze one half of the Teron, Sift the icing sugar. Stir the juice into the icing until itis like glue, Ice the cake. Sprinkle rind on top.Apple cake Makes about 12 slices ‘175g (60z) wholemeal self-raising flour 175g (602) caster sugar 1 teaspoon of baking powder 3 eggs 175g (602) soft margarine 1 rounded teaspoon of ground cinnamon 50g (202) chopped nuts ‘cooking apple, about 250g (oz) Demerara sugar for sprinkling on top1, Put the cake tin onto some greaseproof paper or baking parchment. Draw around it and cut out the circle, just inside the line eouoeguoous | | | | © This cake is delicious if you eat it while t [sil slightly warm. % 2. Grease the tin with some margarine, then put the paper into the bottom of it. Turn the oven on to 170°C, 325°F, Gas mark 3. (a 4, Break the eggs into a small bowl, then add them to the bowl along with the margarine, cinnamon and half of the nuts. 6. Peel the apple (see tip), ‘then cut out the core. Cut ‘the apple into thin slices. Lay the slices in circles on top. overlapping each one. put it on a wire rack to cool 8. Leave the cake in the tin for ten minutes, before slipping off the ring of the tin and lifting the cake off the base. Leave it to cool. 3, Sift the flour into a large bow! and tip in the grainy bits left in the bottom of your sieve. Add the caster sugar and baking powder. 5, Use a wooden spoon to mix everything together really well. Spoon the mixture into the tin and smooth the top. 7. Sprinkle the apples with the remaining nuts and a tablespoon of Demerara sugar. Bake the cake for an hour, until it is firm, Peeling apples te. Hold the apple in one hand. Scrape a vegetable peeler ‘towards you again and again to remove the skin 43Apricot and orange loaf Makes about 8 slices 100g (40z) ready-to-eat dried apricots an orange 100g (4oz) self-raising flour 100g (4oz) soft margarine 100g (402) light soft brown sugar 2 eggs For the icing: 100g (402) icing sugar 2 tablespoons of orange juice a loaf tin measuring 205x125 xem (8x5x3%in) A 1 Put the loaf tin onto 2. Grease the tin and put baking parchment or the paper into the greaseproof paper. Draw bottom. Turn your oven around the bottom of the on to heat up to 180°C, tin and cut out the shape. 350°F, Gas mark 4, Use the ‘medium holes on your 4, Grate the rind off the 5, Sift the flour into the orange. Try not to grate bowl. Add the margarine any of the white pith and brown sugar. Break underneath. Scrape the _the egas into a cup, then rind into the bowl. pour them in too. 3. Use kitchen scissors to snip the dried apricots into small pieces. Cut ‘them so that they fall into a large mixing bowl. Tilt the bow slightly 2s you beat 6, Put the bowl onto a damp dishcloth. Beat the mixture firmly with a wooden spoon, until it is light and fluffy. 44 I! lt I t t I ] } ) } [ ) ) I p p p Y Ui Uy g7. Scrape the mixture out of the bow! into the loaf tin, Smooth the top with the back of a spoon to make it level. SSeHeveonvovuvvoueuss 8. Bake the loaf for about 40 minutes, until it rises Let@ and turns golden. Leave it for a few minutes, then @ wm conto a wire rack | a r Pour on the icing when the loaf is cool 9. Sieve the icing sugar @ into a bowl. Mix in some orange juice, a little at a time, until it is like runny Glue. Pour it over the loaf,Makes about 10 slices 2-rounded tablespoons of cocoa 4 tablespoons of hot water «J 225g (Boz) soft margarine 225g (80z) caster sugar 4 eggs ‘175g (602) self-raising flour level teaspoon of baking powder , 50g (202) ground rice For the icing: 225g (802) plain chocolate 100g (402) butter 50g (202) white chocolate two 20cm (Bin) round tins To make a different pattern, do straight lines {across the cake and then spread them with 3 ‘skewer eMake sure that the Cireles ie fat 1, Draw around the tins on 2. Turn your oven on to baking parchment or 180°C, 350°F, Gas mark 4. greaseproof paper. Cut out Put the cocoa into a small the circles. Grease the tins bowl. Add the hot water and puta circle in each one. and mix until it’s smooth, Smooth the top with a 4, Put half the mixture _ 5, For the icing, melt the into each tin, Bake the plain chocolate in a bow! cakes for 25 minutes until over a pan of hot water they rise. Turn them out Gee page 5). Cut up the onto a wire rack to cool. butter and mix it in well Get someone to help you spoon in the chocolate. 7. Break the white 8. Leave the chocolate for chocolate into pieces and five minutes, then take put it in a heatproof bowl. two small plastic bags and f }, Melt it over a pan of hot put one inside the other. BK, water. Stir as it melts, Spoon in the chocolate, Tilt the bag between each circle to stop the ¢ chocolate running out 10. Gently squeeze the bag as you draw a circle in the middle of the cake. Add more Circles around it. 3, Put the margarine, suger, eg9s, flour, baking powder and ground rice into a large bowl. Beat well, then stirin the cocoa mixture, 6. Turn one cake flat-side up and spread on half of the icing, Put the other cake on top. Cover the top and sides with the rest of the icing. 9. Hold the bag over a plate and snip off a tiny corner. Be careful or the chocolate will start to run. out immediately. Tl, Drag a skewer or the tip of a knife from the centre out to the edge. Do this several times to make a cobweb pattern. 47Index apple cake, 42 apricot and orange loaf, 44 baked cheesecake squares, 28 baking sheets, 2 baking tips, 4 banana and nut slices, 34 beating, a mixture, 4 eggs, 4 biscuits, gingerbread, 14 breaking an egg, 4 buns, chocolate choux, 24 fruity, 22 cake tins, greasing, 3 lining, 35 cake, apple, 42, chocolate cobweb, 46 chocolate refrigerator, 18 layered lemon, 40 marble, 38 cakes, simple sponge, 36 cheesecake squares, baked, 28 chocolate, brownies, 30 chip cookies, 10 choux buns, 24 cobweb cake, 46 melting, 5 refrigerator cake, 18 chocolate brownies, 30 chocolate chip cookies, 10 chocolate choux buns, 24 chocolate refrigerator cake, 18 cookies, hazelnut, 11 peanut butter, 6 cooling cakes and cookies, 3 cornflake crunch, 8 eggs, 2 ‘eating, 4 eggs, continued, breaking, 4 separating, 4 whisking whites, 29 equipment, 2 flapjacks, 16 folding in, 39 fruity buns, 22 gingerbread biscuits, 14 greasing cake tins, 3 Greasing and lining a cake tin, 35 hazelnut cookies, 11 layered lemon cake, 40 lemon cake, layered, 40 lining and greasing a cake tin, 35 marshmallow crispies, 9 macaroons, 20 measuring syrup, 15 nut and banana slices, 34 ovens, 3 oven shelves, 3 orange and apricot loaf, 44 peanut butter cookies, 6 pecan squares, 32 peeling apples, 43 preparing cake tins, 3 refrigerator cake, chocolate, 18 rolling out, 5 rubbing in, 5 separating eggs, 4 scones, 26 shortbread, 12 sifting, 5 simple sponge cakes, 36 cherry and coconut, 37 chocolate, 37 lemon, 37 syrup, measuring, 15 testing a cake, 5 whisking egg whites, 29 “This edition published in 2010 by Usborne Publishing Lt, Usborne House, 83-85 Satron Hl, London, ECIN BRT, England. Copyright© 2010, 1998 Usborne Publishing Lt, The name Usborne and the devices ® are Trademarks of Usborne Publishing Led. All ight reserved. No part of this publication may be reproduced, stored i a retrieval system ‘oF transmitted in any foe ot by any means, electronic, mechanical, hotocopying ‘ecording or otherwise, without permission ofthe publisher.AISB ES Library eat war Flona Wat 2010, Cakes & Cookies or 8 T 900918 Cakes a Cookies for beginners Would you know what to do ifa recipe said “Separate two eggs...” or “Fold in three tablespoons of flour...”? With this book, it doesn’t matter if you've never baked before because each recipe shows you exactly what you need to do at every stage. You'll be amazed at how easy it is to make the most delicious cakes and mouth-watering cookies. www.usborne.com ISBN 978-1-4095-0865-6 £7.99 | 56"> JFMAMLIASO D/09 9 "781409!5086' ‘2069 Printedin Shenzhen, China a a