Prep Time : 30 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
I could eat ginger flavoured things all day, errry day. And I kinda do. I also believe there is a more delicious home made version of almost everything. These gingernuts are a shining example of gingery satisfying goodness made with your own hands. And while for some the texture of a commercial gingernut is a satisfying challenge, for others it’s expensive dental roulette… What if there was a way to have that delicious spicy ginger taste without putting your dentist’s kids though college or abandoning your cup of tea halfway though because it is now a soggy gingernut graveyard?
The answer is here, gentle reader! These gingernuts are easy and delicious. The come together quickly with no chilling. And you can bake them to the exact texture you like!
Prep Time : 10 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy
My parents came to visit me the other week (still looking after me even now) and we had a great time wandering around shopping and looking at things. One afternoon while they were here, I made afternoon tea and in this case it was pikelets. I realised I haven’t made them for you all, which is quite remiss! Pikelets are a staple of Kiwi home baking and were always to be found at family gatherings. These days they may be a bit kitsch but they’re so easy and rewarding. Why should you let style police stop you from enjoying a satisfying home made treat?
Prep Time : 45 Minutes | Cook Time : 15 Minutes | Total Time : 3 Hours | Difficulty : A bit fiddly
It’s all malt, all the time around here! I’ve been working on these cookies for a while now, trying to bump up the malty flavour as much as possible. They’re pretty darn good if you ask me! I was originally intending to use cutters to cut them out but got lazy. As I was cutting the strips I realised I was essentially making homemade Pocky… You should absolutely cut them out into shapes if you wish, or even cut the strips a little narrower to get a more adorably nibbly treat! These cookies were only meant to have a little chocolate accent, but when I first tasted a baked cookie, I knew it needed something to break the sweetness and flaky sea salt came to the rescue! This is not a difficult recipe, but it does require some time to spend fiddling with cutting out the cookies and dipping them in chocolate.
Be careful not to bake these cookies too long as they can get very hard. When sprinkling with salt let the chocolate half set first so that the flakes will still be visible, and won’t dissolve into the chocolate.
Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 2 hours | Difficulty : Easy
Sometimes you just want to pretend that it’s summer. And the way to do that is to go straight to the frozen section and grab some frozen berries to whip up this cake! I was totally winging it when I created this cake last week – I really wanted something with summer flavour and then remembered I had berries floating around in the freezer. The rest is tasty tasty history!
The base for this cake comes from the Honey & Co Baking Book and is one of my favourites. It uses olive oil rather than butter, so has a soft texture and an amazing complex taste. I recommend using the best olive oil you have – a bland vegetable oil will make a much less interesting result. This cake is amazingly easy to put together as well – just remember to use a light hand when adding the dry ingredients.
Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Just in case anyone was concerned, we are circling back to cookies! Really easy cookies that require no mixer and no chilling yay! I’ve had dried cherries knocking around in the pantry for a while waiting to fulfil their destiny. They have such a great tart fruit flavour – nothing like their fluoro glace cousins – and they really round out these chewy oaty, coconuty cookies. Did I mention that they’re easy?
Prep Time : 15 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy
If you read this blog regularly you may get the impression that I spend 97.3% of my waking hours snacking. While this is not quite the case, I am a big fan of the snack. In particular I am a fan of having healthier home made snack options around to keep you fuelled throughout the day. Today’s recipe is a very loose adaptation of a couple of recipes that uses one of my favourite ingredients at the moment – malt syrup. Many of you may remember being fed spoons of it as children, but it’s malty, not-too-sweet flavour is great in baking. I did experiment in making these using coconut oil instead of butter to try and eliminate dairy altogether. The ‘caramel’ wouldn’t come together properly and the oil just floated on top. In the end I gave up and went back to butter. With less than a teaspoon per bar, there’s probably more on a slice of toast and it’s not worth sweating over. These bars are easy to make, just make sure you are paying attention while cooking the goo!
Prep Time : 15 Minutes | Cook Time : 1 Hour | Total Time : 2 Hours | Difficulty : Easy
You may have noticed that I love a good loaf. They are the epitome of fuss free cake, and they can be dressed up or down as you please. Lemon is one of my favourite flavours, and the poppy seeds add a fabulous crunch to this bright fresh loaf. This is a less sweet and more zingy lemon cake, the perfect antidote to grey winter!