Jaffa Cakes

It’s been a while. In fact it’s been 41 days, 16 hours, 20 minutes and 49 seconds at the time of writing this post since I lasted uploaded something. Apologies for that. To be honest, I don’t really have an explanation, it’s just been one of those times when life takes over and my poor little baking blog gets pushed to one side. Nevertheless, I’ve still been in the kitchen and am finally ready to start sharing some of my baked treats with you. For this weeks post I’ve decided to go for something a little different to what I’d usually opt for and have a go at making my very own Jaffa Cakes. I know there’s the debate as to whether a Jaffa Cake is a cake or a biscuit however, since my own turned out HUGE, I think for now, I’ll settle on them being a cake.

Orange Jelly Cubes
1 Orange
50g Plain Flour
50g Caster Sugar
2 Eggs
200g Dark Chocolate, melted


1. Zest the orange and set to one side. Dissolve the jelly in roughly 300ml of hot water and squeeze in the juice of the orange.


2. Line a shallow baking tray with cling film. Pour the jelly mixture in and pop in the fridge to set.

3. Preheat an oven to 180ºc/Gas Mark 4, ensuring the shelving is centre.

4. Boil a pan of water and reduce to simmer. In a bowl over the water, whisk together the sugar, eggs and orange zest until pale and fluffy. This should take around 10 minutes.


5. Carefully fold in the flour until throughly combined.

6. Grease a muffin tin with a little butter. Divide the mixture equally.


7. Bake the cake in the centre of the oven for 10 minutes until golden and they spring back when touched.

8. Ease the sponges loose once cooled but keep them in the muffin tin.

9. Using a small circular cutter, cut 12 discs from the jelly sheet and place one on top of each cake.


10. Melt the chocolate in either the microwave or over a pan of simmering water. Drizzle the chocolate to that it completely covers the top of the Jaffa Cakes.

11. Pop the Jaffa Cakes back in the fridge to set before removing them from the muffin tin.




– Charlotte x

| Original Recipe Sorted Food |

| Previous Post Almond & Lemon Sponge |


These are a chewy, coconutty, delicious kind of flapjack. I had never heard of diggers before, but they’re definitely worth a try!

120g plain flour, sifted
225g caster sugar
100g oats
80g desiccated coconut
120g butter, melted
1tbsp golden syrup
1 level tsp of bicarbonate of soda
2tbsp boiling water


1. Grease and line a square tin. Preheat the oven to gas mark 3/ 160°c ensuring the shelving is centre.

2. Mix together the flour, sugar and oats.


3. Melt the butter in a small pan along with the golden syrup. Gently heat until melted.


4. Mix the bicarbonate of soda with tablespoons on boiling water. Add to the butter and syrup mix.


5. Pour the liquid mixture over the dry ingredients and mix together throughly.


6. Tip and press down the mixture in the tin. Alternatively, you can shape into small cookies and place ion a boing tray.


7. Bake in the oven for 20 minutes or until golden. If making as cookies, bake for 10 to 15 minutes.


8. Cut into squares.




– Charlotte x

| Original Recipe Hairy Bikers Mum Knows Best |

| Previous Post Sweet Pear Sponge |

American Cookies

You must know by now that I like a cookie or two. To me an American Cookie is one of the best, the crunchy outside is perfect against the soft, chewy centre that’s oozing with chocolate. It’ll always be a winner to me!

american cookies

250g plain flour
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
Milk & White Chocolate Bars (As much as you like!)


1. Preheat the oven to 170 C / Gas mark 3. Grease and line two or three baking trays.

2. Sift together the flour and salt. (The recipe also said bicarbonate of soda, but reviews said it gave the cookies a strange taste, so I left it out!)

3.In a separate bowl, mix together the melted butter, brown sugar and caster sugar until well combined. Beat in the vanilla, egg and egg yolk until light and creamy.

4. Mix in the sifted ingredients. Break the chocolate into chunks and stir into the mix. (Roughly I used a big bar of milk chocolate and a big bar of white chocolate.)


5. Place a generous tablespoon of the cookie dough on the tray, making sure there is plenty of room between the cookies to than can spread as they cook without getting stuck together. The recipe suggests 18 cookies, I think I managed about 14, so just judge as you go how far you can stretch the dough to.

6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Don’t be tempted to bake them longer as you’ll lose the chewy texture. Cool on baking trays before transferring to wire racks to cool completely.



– Charlotte x

| Original Recipe American Chewy Cookies | Previous Recipe Nutella Marble Cake |

| Facebook Bake With Me Blog |

Triple Chocolate Cookies

I LOVE a good cookie. They’re one of my favourites. Any kind of cookie will do, they’re just the best! You can’t beat a cup of tea and a cookie!



200g Unsalted Butter
300g Caster Sugar
1 Large Egg
275g Self-Raising Flour, Sifted
75g Cocoa Powder
100g White Chocolate Chunks
100g Milk Chocolate Chunks
100g Dark Chocolate Chunks
Splash of Milk


1. Preheat the oven to gas mark 6. Grease and line at least two baking trays.

2. Cream together the butter and the sugar until light and fluffy.

3. Add in the egg, and then gradually sift in the flour. Add the cocoa powder.

4. Add in all the chocolate chunks with a generous splash of milk if the mixture is too dry.

5. Combine all the ingredients together.

At this point you may wish to listen to a little One Direction.
(Completely optional, although it is encouraged!)


6. Roll the mixture into about 12 decent size handfuls and place on a baking tray. Make sure there is space between each cookie as they will get BIG! You don’t want them all stuck together!


7. Bake in the oven between 12 to 15 minutes. Don’t be tempted to cook them longer as although they’ll be soft when they come out the oven, they will harden as they cool.



– Charlotte x

| Recipe from Vivianna Does Make Up – The Cookie Monster |

Golden Syrup Chocolate Chip Cookies

Whilst tidying out the cupboard over the recent bank holiday weekend, I found a jar of golden syrup just gathering dust at the very back. Not only was I surprised to find the jar unopened, but I also found that attached to it was a small paper recipe for these cookies. Since I had no other plans for the syrup, I decided to give them a go and they were actually really nice!



115g Unsalted Butter, Softened
1 tsp Vanilla Extract
50g Caster Sugar
3 tbsp Golden Syrup, levelled spoonfuls
1 Egg
175g Self-Raising Flour, Sifted
75g Chocolate Chips
75g Chopped Almonds (I used the flaked almonds left over from my Cherry Bakewell Sponge, just chop them up a little!)


1. Preheat the oven to gas mark 5, ensuring the shelving is centre. Grease and line two baking trays with greaseproof paper.

2. In a bowl, cream together the softened butter, vanilla extract and caster sugar.

3. Add in the golden syrup and the egg and mix.

4. Gradually sift in the self-raising flour.

5. Finally add in the chocolate chips and almonds and give a final stir to ensure all the ingredients have combined together.


6. Place small spoonfuls of the mixture onto your baking trays. I managed to make 15 cookies. However, I made mine quite big so you’d be able to get a LOT more if you make them small!

7. Bake in the oven for 10 to 12 minutes until golden brown. (Don’t be tempted to cook them longer even if they are soft as biscuits harden when they cool down.)

8. Leave to cool before transferring to a wire rack.






– Charlotte x

| Original Recipe Golden Syrup Cookies |

| Previous Recipe Cherry Bakewell Sponge |

Chunky Chocolate Cookies

You’d expect that on a Saturday night, most 18 year olds would be out and about partying with their friends, and even better, if their home alone, bring the party to them. Yet this weekend, whilst I had the house to myself, I decided bake some cookies, wrap myself up in a snuggie and hang out with Harry Potter on the telly. That’s what I call, a wild night in!


Chocolate Cookies

125g butter, softened
100g light brown soft sugar
125g caster sugar
1egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
A good pinch of salt
2 bars of chocolate , one white chocolate, one milk chocolate, roughly 200g altogether


1. Preheat the oven to gas mark 4 ensuring the shelves are in the centre.

2. Line two trays with greaseproof paper using a little butter.

3. In a bowl, combine the butter with both types of sugars until soft and creamy.

4. Add in an egg that’s been lightly beaten, as well as the vanilla extract and mix.

5. Gradually sift in the self-raising flour, along with a good pinch of salt.

6. Chop roughly 200g of white and milk chocolate (I may have been a little generous and added more!) and add to the dough.

7. Roll the cookie dough into small balls (about the size of a walnut) and place on the baking tray, giving each cookie a little press to flatten them down slightly. Don’t place the cookies too close together as they will spread and stick together! On average, this mix makes 12 cookies although I managed to make 14.

Cookie Dough

8. Bake in the oven for 7 minutes for a chewy cookie or if not 10 minutes, until golden brown.


9. Leave to cool before transferring to a wire rack.

10. The only thing left to do now is eat!

Cookies cookies__


– Charlotte x

Recipe from http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe

|Previous Recipe Cadburys Chocolate Cupcakes |

Red Nose Day Raspberry Cookies

Happy Red Nose Day! I’ve realised I’ve been posting Red Nose Day recipes yet haven’t said what Red Nose Day actually is! Some of you may be thinking it’s a day where you paint your noses red?! Which it is to some extent but nevertheless if you’re not aware, Red Nose Day is a fundraising event here in the UK that helps families across the UK and Africa to live happier and healthier lives. Whether its providing food and shelter for young people living on the streets in the UK or saving thousands of lives from Malaria in Africa – Comic Relief has made a difference to millions of lives.

  • 52’000 people have accessed clean water.
  • 1’275’000 mosquito nets distributed.
  • 164’000 children have received an education.
  • 15’786 UK projects have been set up to help those in need.
  • Over 3’000’000 desperate voices have been heard.

If your in need of a final recipe for your bake sale –  this one is quick, easy and fun!


Raspberry Cookies

250g softened butter
– 140g caster sugar
– 1 egg yolk
– 2tsp vanilla extract
– 300g plain flour
– 1tsp cinnamon
– 6tbsp raspberry jam
– 6tbsp sifted icing sugar

1. Heat your oven to 180C/fan 160C/gas mark 4. Line two baking trays with greaseproof paper.

2. Mix the softened butter and caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.Raspberry Cookies

3.  Sift in the plain flour and cinnamon and stir until the mixture is well combined. (You might need to get your hands in at the end to give everything a really good mix and press the dough together.)

3. Roll out the dough on a lightly floured surface, then stamp out 28 biscuits with a wide cutter. Lay these on your non-stick baking sheets. Using a smaller cutter, cut out the ‘noses’ from half the biscuits. (I still baked these bits of dough thats been cut out for the nose, you  can make really mini biscuits!)

4. Bake for 10-12 minutes in the centre of the oven until a pale golden colour, then lift onto a cooling rack.

5. Mix the raspberry jam with the sifted icing sugar. When the biscuits are cool, spoon a little of the jam onto each whole biscuit, then carefully sandwich the other biscuits on top.

6. Serve as they are, or pipe icing, made with a little water, to draw groovy faces!

This year it’s Comic Relief’s 25th anniversary which just reflects how successful Red Nose Day has been in helping so many lives.
Please continue to support this worth-while charity and one way we can do this is with baking! I’m ready for my sale – are you ready for yours?


If you need a giggle before your fundraising, here’s the classic football sketch where Smithy Meets the England Football Team

Like, Comment and Share and please, do something funny for money!

Millionare Malteser® Shortbread Red Nose Day Special


Malteser Shortbread

So, maybe the previous Red Nose Day recipe wasn’t for you but never fear, here’s another that may tickle your fancy! If you didn’t know, this year Maltesers® are teaming up with Red Nose Day with the aim of raising £1 million and hey! you there, you can help! For every pack of Maltesers® sold, 5p from each sale goes straight to Comic Relief and of course, you can help by simply buying a pack of Maltesers, but how making something fancy and try this awesome Millionaire’s Shortbread recipe with a Maltesers® twist.

For the BASE:-
180g Plain Flour
125g Salted Butter
50g Caster Sugar

150g Unsalted Butter
150g Dark Soft Brown Sugar
397g Can of Condensed Milk

For the TOPPING:-
200g Milk Chocolate
135g Maltesers®

1. Preheat your oven to 180ºC/140ºF or Gas Mark 3

2. Line a 20cm shallow square cake tin with non-stick baking paper
(I can’t say how important this is! With the sticky caramel and the chocolate, without the paper will make it incredibly difficult to get your millionaire’s shortbread out of the tin!)

3. Put the flour, butter and sugar (base ingredients) in a food processor and blend. (If you haven’t got a food processor, fingers are just as good!)

4. When the mix comes together, press the shortbread into your tin.

5. Bake in the oven centre of the oven for 30 minutes.

6. Remove and allow to cool.
(Resist the temptation to taste a bite!)

7. Put the butter and sugar into a non-stick pan and heat, stir until melted.

8. Add in the condensed milk and stir continuously until the filling has thickened slightly.
(I found that there was additional liquid from the butter forming around the edge of the caramel so this can be dabbed away with kitchen paper or spooned out and avoid putting on the base if this happens!)

9. Pour the caramel mixture over the shortbread base and place immediately in the fridge.
(The dish I was using was slightly smaller, so I didn’t need to use all of the caramel that was made, so use your judgement as to how much you should pour in). 

10. Whilst this is in the fridge, melt the chocolate to put on top. This can be melted in the microwave or in a bowl over Malteser 3a pan of hot water. Leave the melted chocolate to cool slightly and then pour this over the layer of caramel.

11. Decorate with Maltesers®

12. Leave your millionaire’s shortbread to set and then cut into squares. This mixture should cut into about 16 pieces.
(If your like me, and thought it would be a great idea to cut a massive chunk, it is quite a sweet bake so you don’t want to waste what you can’t eat!)

13. EAT!

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