Onesie Bake Day Recipes
Posted on: 17/09/2015
Onesie Bake Day Recipes
It's Metro Radio's Cash for Kids Big Bake Day tomorrow, and we are spending today baking a range of delicious goodies in our onesies for the whole team to enjoy tomorrow. Kate is baking a Malteaser Tiffin Cake ;
You will need;
- 200g milk chocolate
- 100g unsalted butter
- 2 tbsp golden syrup
- 125g digestive biscuits
- 135g bag of Maltesers
- For the topping
- 200g milk chocolate
- 25g unsalted butter
- 1 tsp golden syrup
Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.
Place the biscuits and 35g of the Malteasers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
Top the crushed mixture and whole Malteasers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.
Rachel has made some gorgeous Oreo Cookie Truffles!
Why don't you have a go? They are super duper easy!
- Pack of Oreo biscuits
- Philadelphia cream cheese
- Melted milk/dark/white chocolate
- Decorations
- Crush the biscuits in a blender till fine.
- Cream together the crushed biscuits and cream cheese till evenly mixed.
- Roll into small balls. Refrigerate for at least half an hour.
- Cover in melted chocolate and decorate with crushed nuts or more chocolate.
- 200g butter
- 200g Terry's chocolate orange
- 200g light, soft brown sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 250g self-raising flour
- icing, salted caramel pieces and Terry Chocolate orange segments to decorate
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- Top each cake with some icing and decorate with your salted caramel pieces and a segment of chocolate orange.
If you'd like to give baking these biscuits a try then all you need is;
- 170g butter (room temp)
- 170g plain flour (and some for sprinkling)
- 55g corn flour
- 55g icing sugar
- 1 pot seedless raspberry jam
- Icing sugar (optional)
- Jelly Tots/Cherries (optional - you can to with anything you'd like, or nothing at all)
- Preheat the oven to 190°C/375°F/gas mark 5
- Mix all the ingredients into a soft dough with your hands
- Place the dough on a large, clean surface, sprinkled with plain flour
- Roll out until about 1cm thick
- Cut circles out of the dough with a scone cutter (or a knife)
- Place them on a baking tray and bake for 10-12 minutes (remove as soon as biscuits are firm on top but still pale)
- Once baked, pop them on a wire rack to cool
- Sandwich biscuits together with jam