Vanilla Biscuits

Ingredients

225g Usalted Butter

225g Granulated Sugar

1 Large Egg

1/2 tsp Salt

2 1/2 tsp Vanilla Extract

290g Plain Flour

 

 

Pre-heat the oven to 190oC. Using an electric whisk mix the butter and sugar together until light and fluffy. Then whisk in the egg, vanilla and salt until all combined. Stir in a little flour at a time until all mixed together. Refrigerated the mix for 15 minutes to chill.

 

Line a flat tray with ungreased baking paper. Roll out your biscuits to about 5mm thick cut and place on the tray. Bake for 10-12 minutes until golden brown then remove from the oven and sprinkle with some caster sugar whilst warm. Place them on a rack to cool.

Perfect with a cuppa!
 

White chocolate, Vanilla and Coconut Cake Pops

Ingredients

4oz Caster Sugar

4oz Butter or margarine

4oz Self Raising Flour

2 Eggs

2tsp Vanilla Extract

100ml Condensed Milk

100g White Chocolate

To Decorate

300g White Chocolate

75-100g Desiccated Coconut

Pre-heat the oven to 180oC and cream the sugar and butter together with an electric whisk until light and fluffy. Whisk one egg at a time into this then sift in the flour add the vanilla extract and mix well. Place in a greased cake tin and bake for 25 mins or until the cake is springy to touch and a skewer can be inserted into the cake and come out clean. Allow to cool once cooked.

Place the cooled cake into a food processor and turn to crumbs. In a bowl over a pan of hot water melt the chocolate and condensed milk together once melted add to the crumbs in the food processor. Mix it all together well then take spoonfuls of the mixture and roll into balls (about the same size as a ping pong ball) then place them in the fridge for about an hour to firm up.

Once firm melt the remaining chocolate then let it sit for a couple minutes to cool slightly so its not to runny. The balls may need some reshaping once they come out of the fridge so just give them a role around to get a round shape again. Dip the balls into the chocolate then roll in the coconut. Put back in the fridge to set then insert the stick and there you have it! yummy cake pops.

Valentine Cake Push Pops

Makes 9

Chocolate Push Pops Ingredients

4oz Caster Sugar

4oz Butter

3oz Self Raising Flour

1oz Cocoa Powder

2 Eggs

For the Filling

50g Milk Chocolate

50g Dark Chocolate

2tbsp Coffee

2tbsp Honey

1tbsp Vanilla Extract

12oz Icing Sugar

3oz Butter

Food Colouring

1 tsp Vanilla Extract

Vanilla Push Pops Ingredients

4oz Caster Sugar

4oz Butter

4oz Self Raising Flour

2 Eggs

2 tsp Vanilla Extract

Food Colouring

For the filling

12oz Icing Sugar

3oz Butter

Food Colouring

2 tsp Vanilla Extract

Jam

Plus sprinkles or love hearts for the top.

For both pre heat oven to 180oC and whisk the butter and caster sugar together. Then whisk one egg in at a time and add the flour plus cocoa if you are making chocolate ones.  Add any food colouring you want to the sponges and vanilla extract to the vanilla ones. Place the cakes in the oven for 18-20 mins. Once cooked they will be springy to touch, take them out of the oven and let them cool.

For chocolate push pops, now melt the chocolate together then add coffee and vanilla extract this will make the chocolate look funny but add the honey and it will smooth out again.

Whisk up your icing sugar and butter add the colouring and vanilla.

Using one of the push pops as a cutter cut out all your circles.

Place one bit of sponge in a push pop then drizzle chocolate sauce and then some icing on top then place another bit of sponge and top with icing and sprinkles.

For vanilla push pops replace chocolate sauce with your favourite jam and assemble as above.