Monday, 20 June 2011

Baking, Baking, Baking

On Friday one of the teachers at school was leaving to go on maternity leave and we were having a little bit of a tea party at lunch. All of the staff contributed something and to get into the school spirit I did a little bit of baking. I made my usual brownies, but plain this time (omit the raspberries and white chocolate), banana bread with blueberries and cranberry and white chocolate cookies.

They were all a huge hit in the staffroom and I have been told that I have to now stay at the school, instead of going back to Uni, to provide baked goods on a regular basis.

Here are some pictures and the recipes:

White Chocolate and Cranberry cookies

Makes 30 approx

150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
150g dried cranberries
150g white chocolate chips

Preheat the oven to 180oC/ 350°F/gas mark 4.


Put the butter and sugars into a bowl and beat together until creamy then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oats and then fold in the cranberries and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Recipe courtesy of Nigella Christmas slightly adapted

Banana Bread with Blueberries

9oz plain flour
3 mashed bananas (these are best if they are a bit brown)
2 fl oz natural yogurt
4oz caster sugar
4oz butter
1 tsp baking powder
1/2 tsp salt
2 eggs
4oz blueberries

Preheat the oven to 180oC/ 350°F/gas mark 4.


Cream the butter and the sugar together, then add the banana, yogurt and eggs. Mix well.
Next add the flour, baking powder, salt and mix.
Then add the blueberries and mix.
When all mixed together pour the batter into a loaf tin.
Cook in the oven for 50 minutes, the top should be golden brown.
Leave to cool in the tin for 15 minutes, then remove and finish cooling on a cooling rack.

Happy Baking!

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