This is a recipe for a biscuit mixture which is kept in the fridge and baked as needed. It can be used to make different flavoured biscuits as required. One-quarter of the mixture makes 24 small biscuits.
A nutmeg muffin batter is baked into mini muffins, then rolled in melted margarine and cinnamon sugar. These taste similar to doughnuts. They are the perfect treat any time of the year.
A healthy energy bar made in your own kitchen. Peanut butter is blended with brown sugar, butter, egg, banana, oats, flour and wheatgerm before being baked. These bars are simple to make and taste delicious!
These shortbread squares are sweet, buttery and totally moreish. A shortbread biscuit base is topped with a mixture of brown sugar, egg, pecans and maple syrup. Perfect for picnics, afternoon tea, dessert, elevenses or pop into packed lunches.
Around the Mediterranean, a ‘sandwich’ of cold meat and salad vegetables packed into a hollowed-out bread loaf was traditionally carried into the fields by workers, to provide a protein-packed carbohydrate-rich snack at lunchtime. This up-to-date version uses low-fat turkey, moistened with fragrant basil pesto.
Deliciously soft and moist individual cookie-sized cakes. Pumpkin puree, eggs, flour, walnuts, chocolate chips, sugar and spices are mixed together to form a batter. The batter is then dropped onto greased baking trays and baked until golden. Serve as a snack, dessert or with a cup of tea or coffee.
A wonderful way to use up pears when in-season. Pears are tossed in sugar and allowed to sit for a while, pureed, then mixed into a cake batter. The resulting cake is moist, full of flavour and totally moreish. Serve for dessert, afternoon tea or pop some into your packed lunch.
These delicious treats are quick and easy to make. They are lightly spiced, wonderfully moist and incredibly delicious. Enjoy for afternoon tea, elevenses or dessert. It calls for apple butter which is well worth making if you have a glut of apples to use up.
For a nice change from quiches, which are not always easy to carry, I turn to savoury loaf cakes. For this one, I chose to put tomatoes, rosemary, Parmesan and a few small mushrooms. But you can easily adapt the recipe according to what you have in the fridge!
The light brown soft sugar in this recipe adds a delicious depth to this banana bread. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.