First
Firework Cookies
| Ingredients: | Preparation: |
| FOR THE DOUGH 100 g Lightly Salted Butter (3 1/2 oz) 100 g Caster Sugar (3 1/2 oz) 200 g Plain Flour (7 oz) 15 ml Whole Milk (1 tbsp) 5 ml Dr. Oetker Caramel Flavour TO DECORATE HINTS |
PREP: 40 MIN
1 Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 3 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.
2 Sieve over the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
3 Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) star and round cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.4 Arrange
4 on each tray. Put a paper cookie pop stick underneath each piece of cookie dough and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
5 Bake the cookies for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
6 To decorate, dust the work surface lightly with icing sugar and knead the White fondant Icing until smooth and pliable. Roll out thinly and cut out 6 shapes using the same cookie cutters, re-rolling as necessary. Repeat for the Black Fondant to cut out another 6 shapes so you have a total of 12 fondant shapes.
7 Brush the tops of each cookie with honey and stick the Fondant shapes neatly on top. Using the tubes of Writing Icing, pipe firework-like patterns on the fondant and brush honey around the edge of your biscuits and cover in sprinkles. Leave for a few minutes for the writing icing to dry before serving. Your cookie pops are now ready to serve and enjoy!
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Gluten Free Brownies
| Ingredients: | Preparation: |
| FOR THE BROWNIE 175 g Dr. Oetker 72% Extra Dark Chocolate (6 oz) 190 g Unsalted butter (6 ½ oz) cut into small pieces 150 g Light Brown Sugar (5 oz) 15 Dr. Oetker Fine Dark Cocoa Powder (15g) (½ oz) plus extra for dusting 1 Dr. Oetker Baking Powder Sachet (1 tsp) 150 g Ground Almonds (5 oz) 7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 ½ tsp) 200 g Dr. Oetker 26% White Chocolate (7 oz) cut into small chunks 3 Medium Eggs Beaten HINTS |
PREP: 60 MIN
1 Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease a deep 20cm (8 inch) square cake tin.
2 Break the Fine Cooks’ Extra Dark Chocolate into pieces and place in a heatproof bowl. Add the butter and stand the bowl over a pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.
3 Gradually whisk in the eggs to make a thick and glossy mixture. Sift 15g (1/2oz) of cocoa and the Baking Powder on top and add the ground almonds, Vanilla Extract and 150g (5oz) of Fine Cooks’ White Chocolate, cut into chunks, and carefully mix together.
4 Transfer the mixture into the prepared tin and smooth over the top. Bake in the oven for about 40 minutes until risen and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin then remove and wrap. Store for 24 hours.
5 To serve, melt the remaining white chocolate over a pan of gently simmering water. Cut the brownies into 9 portions and drizzle each portion with the white chocolate. Leave to set for a few minutes before serving, dust the brownies with the remaining cocoa powder.
|
Banana and Chocolate Loaf
| Ingredients: | Preparation: |
| FOR THE CAKE 3 Bananas (ripened, peeled and mashed) 10 ml Dr. Oetker Madagascan Vanilla Extract (2tsp) 250 g Plain Flour 175 g Light Brown Sugar 125 g Dr. Oetker Dark Jumbo Chocolate Chips 100 ml Vegetable Oil 15 ml Maple Syrup (1tbsp) 10 g Dr. Oetker Baking Powder (2tsp) |
PREP: 60 MIN 1 Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 900g (2lb) loaf tin. In a bowl mix together the bananas and sugar until creamed together.
2 Add the oil, Vanilla Extract and maple syrup and mix thoroughly.
3 Sieve in the flour and Baking Powder and fold the mixture until the flour is fully combined. Finally mix 100g Jumbo Chocolate Chips into the mixture.
4 Pour the mixture into the prepared loaf tin and place in the oven to bake for 45-50 minutes. To test if the cake is baked insert a skewer into the centre of the cake and it should come out clean. Once baked remove the cake from the oven and place on a wire rack to cool.
5 Once the cake has cooled, melt the remaining Jumbo Chocolate Chips in the microwave and drizzle over the top of the loaf cake. Your banana and chocolate chip loaf is now ready to enjoy!
|
Lemon and Bluberry Muffins
| Ingredients: | Preparation: |
| FOR THE MUFFINS 12 Dr. Oetker Muffin Cases 300 g Plain Flour 15 g Dr. Oetker Baking Powder (1 tbsp) 125 g Caster Sugar 125 g Unsalted butter 150 ml Milk 15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp) 2 Medium Eggs (Beaten) 100 g Blueberries |
TOTAL: 60 MIN PREP: 20 MIN 1 Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.
2 Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.
3 In a separate bowl mix together the eggs, Lemon Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.
4 Pour the blueberries into a separate bowl and add a spoonful of flour, toss the blueberries in the flour – this stops the chips from sinking when the muffins are baked. Pour the blueberries into the muffin mixture and gently stir into the mixture.
5 Divide the mixture equally between the muffin cases. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
|
Louise Lennox’s Apple & Raspberry Streusel Slice
| Ingredients: | Preparation: |
| 450g plain flour 225g caster sugar 285g butter, chilled 4 eating apples 150g fresh or frozen raspberries 3 tbsp cornflour 3 tbsp caster sugar 1 tsp ground cinnamon 20cm x 30cm baking tray |
TOTAL: 60 MIN 1 Preheat oven 180oC fan / 190oC oven
2Place the flour and 225g caster sugar in a large bowl. Grate the butter and add. Rub together with your hands until they resemble bread crumbs, then squeeze together until a dough is formed. You can also use a stand-alone mixer to save time.
3Shape into an oblong ball and divide into three equal portions. Wrap one piece of dough in parchment paper and place into the freezer until firm.
4 Line 20cm x 30cm a baking tray with parchment paper. Press the remaining dough evenly into the base of the tray and put it into the freezer for 15 minutes or 30 minutes in the fridge.
5Peel and core the apples, then cut into small chunks. Place into a bowl and mix together with the raspberries, cornflour, 3 tbsp sugar and cinnamon. Pour evenly on top of the dough.
6Remove the dough from the freezer and coarsely grate. Then sprinkle over the apple and raspberries.
7Bake for 30 minutes until golden brown. Leave to cool and then cut into slices.
TIPS |
Louise Lennox’s Pink Chocolate Zebra Cake
| Ingredients: | Preparation: |
| FOR THE CAKE: 300g plain flour 400g caster sugar 1 tbsp Dr.Oetker baking powder 125g butter, melted 125mls sunflower oil 150ml whole milk 100g sour cream 1 tbsp Dr.Oetker Madagascan vanilla extract 3 large eggs, room temperature 25g Dr. Oetker fine dark cocoa powder 2 tbsp boiling water 2 tbsp whole milk Dr.Oetker extra-strong pink gel food-colour 2 x 20cm round cake tin FOR THE CHOCOLATE GANACHE – FILLING: |
CAKE
1 Preheat oven 160oC fan / 175oC Oven. Sieve the plain flour and baking powder together. Stir in the sugar.
2Break the eggs into a large bowl, then whisk together with the melted butter, sunflower oil, sour cream, vanilla extract and milk.
3To make the chocolate cake batter, in a separate bowl, place 1/3 of the cake batter. Mix together the cocoa powder, boiling water and milk until smooth. Then, stir into the cake batter.
4 Add a few drops of pink food colour to the remaining cake batter.
5Grease and line two 20cm round cake tins. Fill a small cup with pink cake batter and pour it into the centre of each tin. Next, fill ½ a cup with the chocolate cake batter and pour inside the pink cake batter. The mixture will naturally spread out. Repeat this step, alternating the cake batter colours.
6Bake for 25 – 30 minutes until fully baked through. Once cooked, place onto a wire rack to cool, remove from the tin and allow to cool completely.
CHOCOLATE GANACHE – FILLING 1Chop the chocolate into small pieces and place into a bowl. Heat the cream until just about to boil. Pour over the chocolate. Leave for 5 minutes, then stir until smooth. Allow to cool, then cover and place in the fridge for 6 hours or overnight.
2Trim the top of each cake to make them level, then spread a layer of chocolate ganache on one cake and place the other on top. Very gently whisk the remaining ganache to slightly thicken it. Be careful not to over-mix as this will cause it to split. Completely cover the cake with the rest of the chocolate ganache. Leave in the fridge. You can decorate it with chocolate pieces on top.
TIPS 1Add orange zest to the chocolate cake batter for more flavour
2If you don’t have sour cream, use crème fraîche instead.
3To save time, this cake can be made in advance and frozen
4To make it gluten-free, omit the plain flour and replace it with 200g gluten-free flour and 100g ground almonds. Note: Dr. Oetker’s baking powder is gluten-free
5To make pink chocolate, use a few drops of Dr. Oetker’s extra strong pink gel food colour and stir it into the melted Dr. Oetker’s 26% white chocolate. This can be drizzled over the cake to decorate.
|
S’more Biscuit Balls
| Ingredients: | Preparation: |
| 200g digestive biscuits 2 tbsp water 100g Dr.Oetker heart marshmallows 2 tsp Dr.Oetker Madagascan vanilla natural extract 150g Dr.Oetker 35% milk chocolate Dr.Oetker candy mix sprinkles |
1 In a freezer, crush the biscuits until they resemble fine breadcrumbs
2Place the marshmallows and water into a microwavable bowl and cook on full power for 1 minute. Then, whisk until smooth. Add in the vanilla extract and the biscuits. Mix until combined.
3Divide into 12 equal portions, then roll into ball shapes. Place in the fridge or freezer until firm.
4 Melt the chocolate according to the instructions on the back of the packet. Stick a wooden skewer into the biscuit ball and dip it into the chocolate. Gently tap the skewer against the bowl to remove any excess chocolate.
5Decorate with sprinkles, then place on a tray lined with baking parchment and leave in the fridge until the chocolate has hardened.
TIPS 1Use your favourite biscuits like gingernut, chocolate chip or shortbread.
2These can be covered with dark chocolate and decorated with chopped nuts.
|
First
Firework Cookies
Ingredients:
FOR THE DOUGH
100 g Lightly Salted Butter (3 1/2 oz)
100 g Caster Sugar (3 1/2 oz)
200 g Plain Flour (7 oz)
15 ml Whole Milk (1 tbsp)
5 ml Dr. Oetker Caramel Flavour
TO DECORATE
3 g Icing Sugar (To dust)
150 g Dr. Oetker Ready to Roll White Fondant Icing
30 ml Honey (2 tbsp)
Dr. Oetker Bright Writing Icing
100 g Dr. Oetker Black Fondant
50 g Dr. Oetker Bright and Bold 4-Cell
50 g Dr. Oetker Glamour & Sparkle Sprinkles
Dr. Oetker Ready to Roll White Fondant Icing
Dr. Oetker Glamour & Sparkle Sprinkles
HINTS
If you don’t have a star cutter for these pops, a plain round cutter can be just as effective – you can pipe the Writing Icing on top to resemble spiralling Catherine Wheels.
Preparation:
PREP: 40 MIN
PREP: 40 MIN
1 Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 3 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.
2 Sieve over the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
3 Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) star and round cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.4 Arrange
4 on each tray. Put a paper cookie pop stick underneath each piece of cookie dough and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
5 Bake the cookies for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
6 To decorate, dust the work surface lightly with icing sugar and knead the White fondant Icing until smooth and pliable. Roll out thinly and cut out 6 shapes using the same cookie cutters, re-rolling as necessary. Repeat for the Black Fondant to cut out another 6 shapes so you have a total of 12 fondant shapes.
7 Brush the tops of each cookie with honey and stick the Fondant shapes neatly on top. Using the tubes of Writing Icing, pipe firework-like patterns on the fondant and brush honey around the edge of your biscuits and cover in sprinkles. Leave for a few minutes for the writing icing to dry before serving. Your cookie pops are now ready to serve and enjoy!
Gluten Free Brownies
Ingredients:
FOR THE BROWNIE
175 g Dr. Oetker 72% Extra Dark Chocolate (6 oz)
190 g Unsalted butter (6 ½ oz) cut into small pieces
150 g Light Brown Sugar (5 oz)
15 Dr. Oetker Fine Dark Cocoa Powder (15g) (½ oz) plus extra for dusting
1 Dr. Oetker Baking Powder Sachet (1 tsp)
150 g Ground Almonds (5 oz)
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 ½ tsp)
200 g Dr. Oetker 26% White Chocolate (7 oz) cut into small chunks
3 Medium Eggs Beaten
HINTS
1 serving = 86g
Preparation:
PREP: 60 MIN
1 Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease a deep 20cm (8 inch) square cake tin.
2 Break the Fine Cooks’ Extra Dark Chocolate into pieces and place in a heatproof bowl. Add the butter and stand the bowl over a pan of gently simmering water. Once melted, remove the bowl from the pan and stir in the sugar. Set aside to cool for 10 minutes.
3 Gradually whisk in the eggs to make a thick and glossy mixture. Sift 15g (1/2oz) of cocoa and the Baking Powder on top and add the ground almonds, Vanilla Extract and 150g (5oz) of Fine Cooks’ White Chocolate, cut into chunks, and carefully mix together.
4 Transfer the mixture into the prepared tin and smooth over the top. Bake in the oven for about 40 minutes until risen and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin then remove and wrap. Store for 24 hours.
5 To serve, melt the remaining white chocolate over a pan of gently simmering water. Cut the brownies into 9 portions and drizzle each portion with the white chocolate. Leave to set for a few minutes before serving, dust the brownies with the remaining cocoa powder.
Banana and Chocolate Loaf
Ingredients:
FOR THE CAKE
3 Bananas (ripened, peeled and mashed)
10 ml Dr. Oetker Madagascan Vanilla Extract (2tsp)
250 g Plain Flour
175 g Light Brown Sugar
125 g Dr. Oetker Dark Jumbo Chocolate Chips
100 ml Vegetable Oil
15 ml Maple Syrup (1tbsp)
10 g Dr. Oetker Baking Powder (2tsp)
Preparation:
PREP: 60 MIN
1 Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 900g (2lb) loaf tin. In a bowl mix together the bananas and sugar until creamed together.
2 Add the oil, Vanilla Extract and maple syrup and mix thoroughly.
3 Sieve in the flour and Baking Powder and fold the mixture until the flour is fully combined. Finally mix 100g Jumbo Chocolate Chips into the mixture.
4 Pour the mixture into the prepared loaf tin and place in the oven to bake for 45-50 minutes. To test if the cake is baked insert a skewer into the centre of the cake and it should come out clean. Once baked remove the cake from the oven and place on a wire rack to cool.
5 Once the cake has cooled, melt the remaining Jumbo Chocolate Chips in the microwave and drizzle over the top of the loaf cake. Your banana and chocolate chip loaf is now ready to enjoy!
Lemon and Bluberry Muffins
Ingredients:
FOR THE MUFFINS
12 Dr. Oetker Muffin Cases
300 g Plain Flour
15 g Dr. Oetker Baking Powder (1 tbsp)
125 g Caster Sugar
125 g Unsalted butter
150 ml Milk
15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp)
2 Medium Eggs (Beaten)
100 g Blueberries
Preparation:
TOTAL: 60 MIN
PREP: 20 MIN
1 Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.
2 Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.
3 In a separate bowl mix together the eggs, Lemon Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.
4 Pour the blueberries into a separate bowl and add a spoonful of flour, toss the blueberries in the flour – this stops the chips from sinking when the muffins are baked. Pour the blueberries into the muffin mixture and gently stir into the mixture.
5 Divide the mixture equally between the muffin cases. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
Louise Lennox’s Apple & Raspberry Streusel Slice
Ingredients:
450g plain flour
225g caster sugar
285g butter, chilled
4 eating apples
150g fresh or frozen raspberries
3 tbsp cornflour
3 tbsp caster sugar
1 tsp ground cinnamon
20cm x 30cm baking tray
Preparation:
TOTAL: 60 MIN
1 Preheat oven 180oC fan / 190oC oven
2Place the flour and 225g caster sugar in a large bowl. Grate the butter and add. Rub together with your hands until they resemble bread crumbs, then squeeze together until a dough is formed. You can also use a stand-alone mixer to save time.
3Shape into an oblong ball and divide into three equal portions. Wrap one piece of dough in parchment paper and place into the freezer until firm.
4 Line 20cm x 30cm a baking tray with parchment paper. Press the remaining dough evenly into the base of the tray and put it into the freezer for 15 minutes or 30 minutes in the fridge.
5Peel and core the apples, then cut into small chunks. Place into a bowl and mix together with the raspberries, cornflour, 3 tbsp sugar and cinnamon. Pour evenly on top of the dough.
6Remove the dough from the freezer and coarsely grate. Then sprinkle over the apple and raspberries.
7Bake for 30 minutes until golden brown. Leave to cool and then cut into slices.
TIPS
Use different fruits like blueberries, blackberries, pears and plums.
Serve with a dollop of whipped cream or a drizzle of custard to make these extra moreish.
Louise Lennox’s Pink Chocolate Zebra Cake
Ingredients:
FOR THE CAKE:
300g plain flour
400g caster sugar
1 tbsp Dr.Oetker baking powder
125g butter, melted
125mls sunflower oil
150ml whole milk
100g sour cream
1 tbsp Dr.Oetker Madagascan vanilla extract
3 large eggs, room temperature
25g Dr. Oetker fine dark cocoa powder
2 tbsp boiling water
2 tbsp whole milk
Dr.Oetker extra-strong pink gel food-colour
2 x 20cm round cake tin
FOR THE CHOCOLATE GANACHE – FILLING:
500mls double cream
150g Dr Oetker 72% extra dark chocoalte
150g Dr Oekter 35% milk chocolate
Preparation:
CAKE
1 Preheat oven 160oC fan / 175oC Oven. Sieve the plain flour and baking powder together. Stir in the sugar.
2Break the eggs into a large bowl, then whisk together with the melted butter, sunflower oil, sour cream, vanilla extract and milk.
3To make the chocolate cake batter, in a separate bowl, place 1/3 of the cake batter. Mix together the cocoa powder, boiling water and milk until smooth. Then, stir into the cake batter.
4 Add a few drops of pink food colour to the remaining cake batter.
5Grease and line two 20cm round cake tins. Fill a small cup with pink cake batter and pour it into the centre of each tin. Next, fill ½ a cup with the chocolate cake batter and pour inside the pink cake batter. The mixture will naturally spread out. Repeat this step, alternating the cake batter colours.
6Bake for 25 – 30 minutes until fully baked through. Once cooked, place onto a wire rack to cool, remove from the tin and allow to cool completely.
CHOCOLATE GANACHE – FILLING
1Chop the chocolate into small pieces and place into a bowl. Heat the cream until just about to boil. Pour over the chocolate. Leave for 5 minutes, then stir until smooth. Allow to cool, then cover and place in the fridge for 6 hours or overnight.
2Trim the top of each cake to make them level, then spread a layer of chocolate ganache on one cake and place the other on top. Very gently whisk the remaining ganache to slightly thicken it. Be careful not to over-mix as this will cause it to split. Completely cover the cake with the rest of the chocolate ganache. Leave in the fridge. You can decorate it with chocolate pieces on top.
TIPS
1Add orange zest to the chocolate cake batter for more flavour
2If you don’t have sour cream, use crème fraîche instead.
3To save time, this cake can be made in advance and frozen
4To make it gluten-free, omit the plain flour and replace it with 200g gluten-free flour and 100g ground almonds. Note: Dr. Oetker’s baking powder is gluten-free
5To make pink chocolate, use a few drops of Dr. Oetker’s extra strong pink gel food colour and stir it into the melted Dr. Oetker’s 26% white chocolate. This can be drizzled over the cake to decorate.
S’more Biscuit Balls
Ingredients:
200g digestive biscuits
2 tbsp water
100g Dr.Oetker heart marshmallows
2 tsp Dr.Oetker Madagascan vanilla natural extract
150g Dr.Oetker 35% milk chocolate
Dr.Oetker candy mix sprinkles
Preparation:
1 In a freezer, crush the biscuits until they resemble fine breadcrumbs
2Place the marshmallows and water into a microwavable bowl and cook on full power for 1 minute. Then, whisk until smooth. Add in the vanilla extract and the biscuits. Mix until combined.
3Divide into 12 equal portions, then roll into ball shapes. Place in the fridge or freezer until firm.
4 Melt the chocolate according to the instructions on the back of the packet. Stick a wooden skewer into the biscuit ball and dip it into the chocolate. Gently tap the skewer against the bowl to remove any excess chocolate.
5Decorate with sprinkles, then place on a tray lined with baking parchment and leave in the fridge until the chocolate has hardened.
TIPS
1Use your favourite biscuits like gingernut, chocolate chip or shortbread.
2These can be covered with dark chocolate and decorated with chopped nuts.
